Lemon Garlic Herb Butter Roast Turkey
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Lemon Garlic Herb Butter Roast Turkey
This Lemon Garlic Herb Butter Roast Turkey recipe is here to make holiday magic! It's juicy, golden, and loaded with flavor, thanks to a buttery mix of lemon, garlic, and fresh herbs that makes every bite sing. Perfect for Thanksgiving or whenever you're ready to wow a crowd—this recipe keeps it easy, but the results are all-out impressive. Gluten-free.
Y’all, it’s FINALLY here! I’ve been gatekeeping this Thanksgiving recipe for years. Haha. But it’s time to spread the turkey love. Enter my Lemon Garlic Herb Butter Roast Turkey recipe! It’s seriously the juiciest, most golden, flavor-packed turkey that’s ready to steal the show AND it's foolproof + easy I promise. I know cooking a turkey can be a little intimidating but I got you!
Perfect as a Thanksgiving centerpiece (or anytime you’re feeling fancy), this beauty is bursting with buttery lemon, garlic, and fresh herbs that make every bite sing. Of course, I’m serving this turkey with all my favorite sides—think creamy mashed potatoes, my fall harvest salad, and a few other must-haves sides will be on my table this year.
Check out my 50 Ultimate Plant-Based Thanksgiving Recipes and my post on Thanksgiving Tips & Tricks for even more holiday inspiration!
Jump to:
- Why You Will LOVE This Lemon Garlic Herb Butter Roast Turkey
- Ingredients
- To Brine or Not to Brine?
- How To Brine The Turkey
- Tips For The Perfect Roast Turkey
- What To Serve With Roast Turkey?
- Roast Turkey Recipe Common Q + A's
- More Delicious Recipes For Meat-Lovers
- MADE OUR RECIPE(S)?
- Lemon Garlic Herb Butter Roast Turkey
Why You Will LOVE This Lemon Garlic Herb Butter Roast Turkey
- Perfectly juicy in every bite, thanks to a rich, buttery coating!
- Golden, crispy skin that adds an irresistible texture
- Simple steps that bring big flavor without the fuss
- Pairs beautifully with all your favorite holiday sides
- Delicious leftovers that make next-day meals just as exciting
Ingredients
Here’s everything you need to make this juicy garlic roast turkey recipe! For the full recipe and step-by-step instructions, check out the recipe card below.
BRINE INGREDIENTS:
- Cold water. You'll want enough to cover the turkey.
- Sea salt. Adds flavor and tenderizes the meat for extra juiciness.
- Brown sugar. Balances the salt and enhances browning for a perfect golden skin
- Thyme + rosemary sprigs. Infuses subtle earthy flavor throughout the turkey.
- Garlic cloves. Brings rich, savory notes to the brine!
- Lemons. Halved.
- Seasonings. Black pepper, garlic powder, smoked paprika + dried oregano.
- Pimento seeds. Optional.
- Large brining bag. See my faves HERE.
GARLIC HERB BUTTER:
- Garlic herb butter. See my homemade recipe. You'll just need to double the recipe; Just omit the salt if you're brining your turkey.
- Lemon. Freshly-squeezed.
INSIDE TURKEY:
- Lemon. Halved.
- Onion. Halved.
- Handful sprigs of fresh sage, thyme, + rosemary
- Head garlic. Peeled + broken.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS TURKEY!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Lemon Garlic Herb Butter Roast Turkey recipe. Everything from my roasting pan, twine, brining bags, and more. SEE THEM HERE!
To Brine or Not to Brine?
Some store-bought turkeys are already pre-salted, so brining them might make them too salty. But if you’ve got a fresh turkey (like one from a local farm), a quick dry brine is a game-changer! For the full brining breakdown see below!
How To Brine The Turkey
Brining is optional, but if you have a little extra time and want an even juicier, more flavorful turkey, I highly recommend it! My step-by-step guide:
- Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar has dissolved. Boil for about 5-6 minutes.
- Remove from heat and add the remaining brining ingredients, including the remaining amount of water, stirring until combined. NOTE: Ensure that the brine is cool and if not----add additional cold water.
- Clean your turkey by removing the neck, giblets, and scooping out any excess tissue/fat/organs from inside and right under the skin. Rinse the turkey with water and squeeze a lemon as your rinse to fully cleanse.
- Pat dry and carefully place the turkey in the brining bag and pour the brine (including all herbs) atop turkey until full covered. Tightly seal bag and place in the refrigerator carefully for at least 8 hours or overnight.
- When ready, remove the brining bag with the turkey from the refrigerator, pat the turkey dry and allow it to air-dry for about 30 minutes to an hour.
Tips For The Perfect Roast Turkey
Choose the Right Size
This recipe works best with a 12-16 pound turkey, which serves around 12-16 people. If you’re feeding a larger crowd, consider roasting two smaller lemon herb turkeys instead of one massive bird. You’ll get even cooking and double the crispy skin!
Thaw in Advance
If your turkey is frozen, be sure to plan for thawing in the fridge. Allow about 24 hours for every 4 pounds, so a 14-16 pound turkey will need 3-4 days to fully thaw.
Room Temperature Is Key
Let your turkey sit at room temperature for about an hour before roasting to ensure even cooking.
Use a Meat Thermometer
Check the thickest part of the thigh to ensure the turkey reaches an internal temperature of 165°F. This ensures it's fully cooked without being dry. I love using this meat thermometer!
What To Serve With Roast Turkey?
What’s turkey without some delicious sides to go with it? Here are a few of my absolute favorites:
- Creamy mashed potatoes, rich + buttery, perfect for all that gravy
- Stuffing with savory herbs and crispy edges
- Roasted Brussels sprouts
- Sweet potato casserole, fluffy and sweet with a crunchy pecan topping
- Green beans are so simple yet flavorful
- Baked mac + cheese
- Tangy, sweet cranberry sauce to balance the turkey’s richness
- Soft homemade dinner rolls, ideal for soaking up every last bit of gravy!
Roast Turkey Recipe Common Q + A's
The general rule is 13 minutes per pound at 350°F. For example, a 12-pound turkey will take about 2.5 hours to cook. Be sure to check the internal temperature (165°F in the thickest part of the thigh) for doneness.
Store any leftover turkey in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage—just make sure to wrap it tightly in foil or plastic wrap.
The best way to check is with a meat thermometer. The turkey should reach an internal temperature of 165°F in the thickest part of the thigh or breast.
Yes, but keep in mind that stuffed turkeys take longer to cook. Also, make sure the stuffing reaches an internal temperature of 165°F for safety.
Let your turkey rest for about 20-30 minutes after roasting. This helps the juices redistribute, making for a more tender and juicy turkey.
Dry turkey can happen from overcooking. Use a meat thermometer to avoid this, and basting occasionally (without overdoing it) can help maintain moisture.
More Delicious Recipes For Meat-Lovers
Now that you've fallen in love with this Lemon Garlic Herb Butter Roast Turkey, give these other meaty dishes a try next:
- Braised Steak Ragu with Pappardelle
- Spicy One-Pot Jerk Chicken and Dumplings
- One Skillet Creamy Cajun Chicken Orzo
- Braised Apple BBQ Ribs + Potatoes
- BBQ Jerk Salmon Burgers
- The Best Garlic Parmesan Chicken Wings
- Southern-Style Bacon Grilled Cheese Sandwich
- Easy KFC Mac + Cheese Bowl
- Spicy Southern Shrimp + Grits
MADE OUR RECIPE(S)?
If you tried this Lemon Garlic Herb Butter Roast Turkey recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Lemon Garlic Herb Butter Roast Turkey
Ingredients
BRINE INGREDIENTS:
- 1-2 gallons cold water (About 16-32 cups; You'll want enough to cover the turkey)
- ¾ cup sea salt
- ¼ cup organic brown sugar
- 5 fresh thyme sprigs
- 5 fresh rosemary sprigs
- 4 garlic cloves
- 2 lemons, halved
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- ¼ cup pimento seeds, optional
- 1 large brining bag
GARLIC HERB BUTTER:
- 16 Tbsps Garlic Herb Butter (You'll just need to double the recipe; Just omit the salt if you're bringing your turkey)
- 1 lemon, freshly-squeezed
INSIDE TURKEY:
- 1 lemon, halved
- 1 onion, hlaved
- handful sprigs of fresh sage, thyme, + rosemary
- 1 head garlic, peeled + broken
Instructions
BRINING THE TURKEY [OPTIONAL]:
- Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar has dissolved. Boil for about 5-6 minutes.
- Remove from heat and add the remaining brining ingredients, including the remaining amount of water, stirring until combined. NOTE: Ensure that the brine is cool and if not----add additional cold water.
- Clean your turkey by removing the neck, giblets, and scooping out any excess tissue/fat/organs from inside and right under the skin. Rinse the turkey with water and squeeze a lemon as your rinse to fully cleanse.
- Pat dry and carefully place the turkey in the brining bag and pour the brine (including all herbs) atop turkey until full covered. Tightly seal bag and place in the refrigerator carefully for at least 8 hours or overnight.
- When ready, remove the brining bag with the turkey from the refrigerator, pat the turkey dry and allow it to air-dry for about 30 minutes to an hour.
TO MAKE THE LEMON GARLIC HERB BUTTER:
- To make the Lemon Garlic Herb Butter, simply follow the garlic herb butter recipe and mix in the lemon juice until smooth. NOTE: Be sure to remove salt from butter rub if you've brined your turkey! You won't need excess salt.
TO PREP + COOK THE TURKEY:
- Preheat oven to 450 degrees Fahrenheit and get a roasting pan that has a rack.
- Once dry, using your fingers, generously rub the softened Lemon Garlic Herb Butter all over the skin of the turkey (back + front), ensuring that you get directly under the skin too, etc.
- Stuff the cavity of the turkey with lemon, onions, sprigs of sage, thyme, rosemary, and broken up garlic head. Now, tuck the wings under the turkey and tie the legs together using kitchen twine string. NOTE: You can stuff turkey with additional sprigs of herbs for more flavor if desired.
- Place the turkey onto the roasting pan rack (breast side up) and place it in the oven, reducing the temperature to 375 degrees Fahrenheit.
- Roast the turkey for about 3 hours, checking on it every hour or so----while spooning any liquids onto the skin to keep things moist.
- Once the turkey's skin becomes golden and the thickest part of the turkey (the thighs or breast) reads in the 170s degrees Fahrenheit range.
- Once done, remove from oven and let it rest for about 20 minutes before carving and slicing.
- Bon Appetit!
Tips & Tricks
- TURKEY SIZE: I used an average size turkey (b/n 14-16 lbs, however, if you choose to use a larger size----simply double ingredients for the brine).
- STORAGE: Store any leftover turkey in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage—just make sure to wrap it tightly in foil or plastic wrap.
Nutrition
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