Ingredients
Scale
- 12–14 lb Turkey
- 1 head Garlic, separated into cloves, peeled
- 1 cup Butter, softened
- 2 tbsp Fresh Thyme, chopped
- 2 tbsp Fresh Rosemary, chopped
- 1 large Onion, quartered
- 2 Carrots, roughly chopped
- 4 cups Chicken Broth
Instructions
- Step 1: Preheat oven to 325°F (160°C). Rinse the turkey inside and out, pat dry with paper towels. Remove giblets and neck.
- Step 2: In a bowl, combine softened butter, minced garlic (about half of the head), thyme, and rosemary. Mix well.
- Step 3: Gently loosen the skin of the turkey breast, starting at the neck cavity. Rub half of the garlic butter mixture under the skin, directly onto the breast meat. Rub the remaining garlic butter mixture all over the outside of the turkey.
- Step 4: Place onion and carrots in the bottom of a roasting pan. Place the turkey on top of the vegetables. Stuff the cavity with the remaining garlic cloves.
- Step 5: Pour chicken broth into the bottom of the roasting pan. Cover the turkey loosely with foil.
- Step 6: Roast for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Remove foil during the last hour of cooking to brown the skin. Let rest for 20 minutes before carving.
Notes
- For the best flavor, let leftover turkey cool completely, then slice and store it in an airtight container with some pan juices to prevent drying.
- Reheat sliced turkey in a covered dish with a little chicken broth to keep it moist and juicy.
- Serve your Garlic Thanksgiving Turkey with a side of mashed sweet potatoes to complement the savory, herbaceous flavors.
- Don't discard the vegetables from the pan; blend them with some pan juices for a flavorful gravy boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American