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Best Garlic Herb Butter Roasted Turkey with Easy Pan Gravy

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A foolproof roasted turkey with crispy golden skin and juicy meat, thanks to a garlic herb butter massaged under the skin. The easy pan gravy uses the drippings for rich, silky flavor without extra stock or thickeners.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest (optional)
  • 1 whole turkey (12–14 pounds), thawed
  • 1 large onion, quartered
  • 2 carrots, cut into large chunks
  • 2 celery stalks, cut into large chunks
  • 1 head of garlic, halved horizontally
  • Fresh herb sprigs (rosemary, thyme, sage) for stuffing
  • 2 tablespoons olive oil
  • Salt and pepper for seasoning
  • Pan drippings from roasted turkey
  • 2 tablespoons all-purpose flour
  • 1 cup turkey or chicken broth, low-sodium
  • 1/2 cup dry white wine (optional)
  • Salt and pepper to taste

Instructions

  1. Make the garlic herb butter: In a medium bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, salt, pepper, and lemon zest (if using). Mix until evenly combined.
  2. Prep the turkey: Remove turkey from fridge 1 hour before roasting. Remove giblets and neck, pat turkey completely dry with paper towels.
  3. Apply the herb butter: Gently loosen skin over the breast, spread half the butter under the skin. Rub remaining butter all over the outside. Season generously with salt and pepper.
  4. Stuff the cavity: Fill cavity with quartered onion, carrot chunks, celery chunks, halved garlic head, and fresh herb sprigs. Tie legs with kitchen twine if desired, tuck wing tips under body.
  5. Roast the turkey: Preheat oven to 425°F (220°C). Place turkey breast-side up on rack in roasting pan. Pour 1 cup water or broth into pan. Roast at 425°F for 30 minutes, then reduce temperature to 350°F (175°C) and continue roasting.
  6. Baste and monitor: After 1 hour total roasting time, baste with pan juices every 30 minutes. Tent with foil if skin gets too dark. Total roasting time for 12-14 pound turkey is about 2.5 to 3 hours.
  7. Check for doneness: Insert meat thermometer into thickest part of thigh without touching bone. Target 165°F (74°C). Breast should be around 160°F (71°C). Juices should run clear.
  8. Rest the turkey: Transfer turkey to cutting board, tent loosely with foil, and let rest for at least 30 minutes.
  9. Make the pan gravy: Pour pan drippings through fine-mesh strainer into fat separator. Skim off most fat, leaving about 2 tablespoons. Place roasting pan on stovetop over medium heat, whisk in flour and cook 1-2 minutes until golden. Slowly pour in broth and wine (if using), whisking constantly. Simmer 3-5 minutes until thickened. Season with salt and pepper. Strain again if desired.

Notes

Pat turkey completely dry for crispy skin. Use a meat thermometer for accuracy. Let turkey rest at least 30 minutes before carving. Butter under the skin is essential for moist meat. Baste for flavor, not moisture. Tent with foil if skin browns too quickly.

Nutrition

Keywords: roasted turkey, garlic herb butter, pan gravy, Thanksgiving, holiday turkey, crispy skin turkey

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