Farmhouse Garlic-Chive Butter Roast Turkey with Warm Cream

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours (for a 12–14 lb turkey)
• Total Time: 4 hours (includes resting)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 1 cup (2 sticks) unsalted butter, very soft
• 8 cloves garlic, minced
• 1/2 cup finely chopped fresh chives, plus extra for garnish
• 2 tbsp chopped fresh parsley (optional)
• 2 1/2–3 tbsp kosher salt, divided
• 1 1/2 tsp freshly ground black pepper, divided
• 1 lemon (zest + juice, plus extra wedges for cavity)
• 1 large onion, 2 carrots, 2 celery stalks
• 1 head garlic, halved
• 4 sprigs fresh thyme (or rosemary)
• 2 cups low-sodium chicken or turkey broth
• 1 cup heavy cream

Do This

• 1. Preheat oven to 425°F (220°C). Pat the thawed turkey very dry, remove giblets, and let stand at room temperature for 30 minutes.
• 2. Mix softened butter with minced garlic, chopped chives, parsley, 1 1/2 tsp salt, 1/2 tsp pepper, lemon zest, and 1 tbsp lemon juice.
• 3. Season turkey cavity with 1 tbsp salt and a pinch of pepper. Stuff with onion wedges, lemon wedges, halved garlic head, and thyme sprigs. Tuck wings and tie legs.
• 4. Gently loosen breast skin and spread about half the garlic-chive butter under the skin. Rub remaining butter all over the outside. Sprinkle with remaining salt and pepper.
• 5. Place carrots, celery, and remaining onion in a roasting pan. Pour in 2 cups broth. Set turkey on a rack over vegetables (or directly on them).
• 6. Roast 20 minutes at 425°F, then reduce to 325°F (165°C) and continue roasting 2 1/2–3 hours, basting occasionally, until the thickest part of the thigh reaches 160–165°F (71–74°C).
• 7. Rest turkey 30–40 minutes, loosely tented with foil. Simmer 1 cup cream with 1/2 cup strained pan juices and a spoonful of leftover garlic-chive butter. Drizzle warm cream over sliced turkey and garnish with chives.

---

Why You’ll Love This Recipe

• Classic farmhouse flavors: browned turkey, real butter, garlic, chives, and a gentle cream drizzle.
• Garlic-chive butter keeps the meat juicy and infuses flavor from skin to bone.
• The technique is straightforward and perfect for home cooks, even if it is your first turkey.
• Rustic enough for a winter lodge dinner, but elegant enough for a holiday table.

Grocery List

• Produce: 1 whole turkey (12–14 lb), 1 head garlic + 8 extra cloves, 1 bunch fresh chives, 1 small bunch parsley, 1 lemon, 1 large yellow onion, 2 carrots, 2 celery stalks, fresh thyme (or rosemary).
• Dairy: Unsalted butter (1 cup / 2 sticks), heavy cream (1 cup).
• Pantry: Kosher salt, freshly ground black pepper, low-sodium chicken or turkey broth (at least 2 cups; extra if desired), optional Dijon mustard.

Full Ingredients

For the Garlic-Chive Butter

• 1 cup (2 sticks / 226 g) unsalted butter, very soft
• 8 cloves garlic, finely minced
• 1/2 cup finely chopped fresh chives (about 1 small bunch)
• 2 tbsp finely chopped fresh flat-leaf parsley (optional but lovely)
• 1 1/2 tsp kosher salt (use 1 tsp if using salted butter)
• 1/2 tsp freshly ground black pepper
• 1 tsp finely grated lemon zest (about half a lemon)
• 1 tbsp fresh lemon juice

For the Turkey & Roasting Pan

• 1 whole turkey (12–14 lb), thawed if previously frozen, neck and giblets removed
• 1 tbsp kosher salt for seasoning the cavity
• 1 1/2 tsp kosher salt for the skin
• 1 tsp freshly ground black pepper for the skin and cavity
• 1 large yellow onion, peeled and quartered
• 2 medium carrots, cut into 2-inch chunks
• 2 celery stalks, cut into 2-inch chunks
• 1 head garlic, halved crosswise
• 1 lemon, quartered (use extra wedges if needed)
• 4 fresh thyme sprigs (or 2 rosemary sprigs)
• 2 cups low-sodium chicken or turkey broth, plus extra as needed to keep the pan from drying

For the Warm Cream Drizzle

• 1 cup heavy cream
• 1/2 cup strained pan juices (or low-sodium broth if you prefer a lighter flavor)
• 2–3 tbsp reserved garlic-chive butter (if you have any left)
• 1–2 tbsp finely chopped fresh chives
• Pinch of kosher salt and black pepper, to taste
• Optional: 1 tsp Dijon mustard or 1 tsp lemon juice for a subtle tang

Optional for Serving

• Extra chopped chives and parsley for sprinkling
• Lemon wedges for the table

Step-by-Step Instructions

Step 1: Thaw and prepare the turkey

If your turkey is frozen, allow plenty of time to thaw it in the refrigerator: about 24 hours for every 4–5 lb (a 12–14 lb bird usually needs 3 days). On the day you cook, remove the turkey from the fridge 30–45 minutes before roasting to take off the chill. This helps it cook more evenly.

Remove any packaging, including the bag of giblets and the neck from inside the cavity (and sometimes from a second cavity in the neck area). Pat the turkey very dry, inside and out, with paper towels. Dry skin is key for crisp, browned skin.

Step 2: Make the garlic-chive butter

In a medium bowl, combine the softened butter, minced garlic, chopped chives, parsley, kosher salt, black pepper, lemon zest, and lemon juice. Mash everything together with a fork or spatula until fully blended and creamy. Taste a tiny dab; it should be pleasantly salty, garlicky, and bright with lemon.

If your kitchen is cool and the butter starts to firm up, simply leave the bowl at room temperature while you prepare the turkey so the butter stays spreadable. This butter is your flavor powerhouse and will keep the turkey moist and well-seasoned.

Step 3: Season the cavity and build the roasting pan

Place the turkey breast-side up on a large cutting board or in your roasting pan. Season the inside cavity with 1 tbsp kosher salt and a few grinds of black pepper. Stuff the cavity loosely with a few onion wedges, several lemon wedges, the halved garlic head, and the thyme sprigs. Do not pack it too tightly; you want heat and air to circulate so the turkey cooks evenly.

In the bottom of a large roasting pan, scatter the remaining onion wedges, carrot chunks, and celery chunks. These vegetables create a flavorful bed that will perfume the pan juices. Pour 2 cups of broth into the pan. Set a roasting rack over the vegetables if you have one; if not, the turkey can sit directly on the vegetables.

Step 4: Butter the turkey under and over the skin

Preheat your oven to 425°F (220°C), with a rack in the lower third of the oven.

With the turkey breast-side up, gently slide your fingers under the skin over each breast, starting at the cavity end. Work slowly to loosen the skin without tearing it, creating a pocket on each side. Scoop up portions of the garlic-chive butter and push it under the skin, pressing from the outside to spread it evenly over the breast meat. Use about half the butter for under the skin.

Next, rub the remaining garlic-chive butter all over the outside of the turkey: over the breasts, thighs, drumsticks, and even a bit on the underside if you can manage it. Make sure you get into all the nooks and seams. Sprinkle 1 1/2 tsp kosher salt and 1 tsp black pepper evenly over the buttery skin.

Tuck the wing tips under the body to prevent burning. Tie the legs together with kitchen twine for a compact shape that cooks more evenly.

Step 5: Roast hot, then low and slow

Place the turkey in the prepared roasting pan, breast-side up, on the rack (or directly on the vegetables). Transfer to the oven and roast at 425°F (220°C) for 20 minutes. This initial blast of heat helps set the skin and start the browning.

After 20 minutes, reduce the oven temperature to 325°F (165°C) without opening the door if possible. Continue roasting, basting the turkey every 30–40 minutes with the pan juices. If the pan ever looks dry, pour in a bit more broth.

Once the skin on the breast is a deep golden brown (usually around the 1 1/2–2 hour mark), loosely tent the breast with a sheet of foil to prevent over-browning while the legs finish cooking.

For a 12–14 lb turkey, the total roasting time at 325°F after the initial 20 minutes is typically 2 1/2–3 hours, but always rely on your thermometer rather than the clock.

Step 6: Check for doneness and rest the turkey

Begin checking the internal temperature about 45 minutes before you expect the turkey to be done. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. You are looking for 160–165°F (71–74°C). The breast should register around 155–160°F (68–71°C). The temperature will rise a few degrees as the bird rests.

Once the turkey reaches temperature, carefully transfer it to a cutting board or platter. Tent it loosely with foil and let it rest for 30–40 minutes. Resting is crucial: the juices redistribute, making the meat tender and moist instead of dry.

While the turkey rests, pour the pan juices through a fine-mesh strainer into a bowl or fat separator, discarding the vegetables (or saving them for stock). Let the fat rise to the top and spoon off most of it, reserving the flavorful juices beneath.

Step 7: Make the warm cream drizzle and serve

In a small saucepan, combine 1 cup heavy cream with 1/2 cup of the strained pan juices. If you have 2–3 tbsp of garlic-chive butter left, add it to the pan as well. Set over medium-low heat and bring to a gentle simmer, whisking occasionally.

Simmer for 5–7 minutes, until the mixture slightly thickens and coats the back of a spoon. It should stay pourable, more like a light country cream sauce than a thick gravy. Season with a pinch of salt and pepper to taste, and stir in 1–2 tbsp freshly chopped chives. Add a teaspoon of Dijon mustard or lemon juice if you like a subtle tangy note.

Carve the rested turkey: remove the legs and thighs, then the breasts, and slice the meat across the grain. Arrange slices on a warm platter. Lightly drizzle some of the warm cream over the turkey and sprinkle with extra chives and parsley. Serve the remaining cream sauce at the table for anyone who wants more.

Pro Tips

• Use a thermometer, not just time: Ovens vary, and turkey sizes differ. An instant-read thermometer is the surest way to juicy, fully cooked meat.
• Dry the skin thoroughly: Moisture is the enemy of crisp, browned skin. Pat the turkey dry very well before adding butter.
• Soften the butter completely: Room-temperature, very soft butter is much easier to spread under the skin and gives you a more even coating of flavor.
• Do not skip resting: That 30–40 minute rest is when the juices settle back into the meat. Cutting too soon will cause them to run out onto the board.
• Make the butter ahead: The garlic-chive butter can be prepared 1–2 days in advance and kept in the fridge. Bring it back to room temperature before using.

Variations

• Herb garden twist: Swap half of the chives for a mix of finely chopped fresh sage, rosemary, and thyme for a more traditional holiday herb profile.
• Smoky farmhouse version: Add 1–2 tsp smoked paprika to the garlic-chive butter and a splash of apple cider to the roasting pan for a lightly smoky, country-style flavor.
• Garlic-chive gravy instead of cream drizzle: Whisk 2–3 tbsp flour into the defatted pan drippings over medium heat, cook 2 minutes, then slowly add the cream and extra broth, whisking until thickened. Finish with chopped chives.

Storage & Make-Ahead

Leftover turkey keeps well in an airtight container in the refrigerator for 3–4 days. Store the meat separately from the cream sauce if possible. Reheat turkey gently, covered, in a 300°F (150°C) oven with a splash of broth to keep it moist, or warm individual portions in a covered skillet over low heat.

The cream drizzle can be cooled, refrigerated for up to 3 days, and reheated gently over low heat with a splash of broth or cream to loosen it. Avoid boiling the sauce after reheating so it stays smooth. You can also make the garlic-chive butter up to 2 days ahead and store it in the fridge; this actually deepens the flavor and makes roast day easier.

Nutrition (per serving)

Approximate values for one serving (about 6 oz roasted turkey with skin and 2–3 tbsp cream drizzle): 490 calories, 38 g protein, 34 g fat, 4 g saturated fat from cream and butter, 3 g carbohydrates, 0 g fiber, 1 g sugar, and about 780 mg sodium (depending on salt use and broth). These numbers are estimates and will vary with the exact size of your turkey, how much skin and sauce you eat, and the specific products you use.