Lemon Garlic Herb Butter Roast Turkey

Overhead shot of roasted turkey on a burnt orange table with thanksgiving decor.

5 from 1 vote

Lemon Garlic Herb Butter Roast Turkey

This Lemon Garlic Herb Butter Roast Turkey 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.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Keyword: baked, dinner, family-friendly, garlic, herb, holidays, lemon, lemon garlic, main dish, roasted, thanksgiving, turkey

Servings: servings

Calories: 36kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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