Garlic Rosemary Brown Butter Roast Turkey With Apples

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes

Quick Ingredients

• 1 whole turkey (10–12 lb), thawed if frozen
• 1 cup (2 sticks) unsalted butter
• 6 cloves garlic, minced
• 3 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves (optional but nice)
• 2 tsp lemon zest + 1 lemon, halved
• 2 tbsp kosher salt (divided), 2 tsp black pepper
• 3 large apples, cored and sliced (such as Honeycrisp or Gala)
• 3 medium yellow onions, thickly sliced
• 1 cup low-sodium chicken broth or apple cider
• 2 tbsp olive oil
• 2–3 tbsp all-purpose flour (for optional gravy)

Do This

• 1. Pat turkey very dry, remove giblets, and let sit at room temperature for 30 minutes while you prepare the butter and vegetables.
• 2. Brown butter in a saucepan until deep golden and nutty; cool slightly, then stir in garlic, rosemary, thyme, lemon zest, salt, and pepper.
• 3. Toss apple and onion slices with olive oil, a pinch of salt, and pepper; spread in a large roasting pan and pour in the broth or cider.
• 4. Rub turkey inside and out with the browned butter mixture, getting some under the skin; stuff cavity with lemon halves and extra herbs.
• 5. Place turkey breast-side up on top of the apples and onions; roast at 325°F (165°C) for about 3 hours, until the thigh reaches 165°F, tenting with foil if browning too quickly.
• 6. Rest turkey 20–30 minutes before carving; simmer pan juices and thicken with flour if you want gravy. Serve slices of turkey with roasted apples, onions, and pan juices.

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Why You’ll Love This Recipe

• Browned butter, garlic, and rosemary create an incredibly rich, toasty flavor and deep golden skin.
• Roasting the turkey over apples and onions perfumes the whole house with a naturally sweet, homestyle aroma.
• Everything cooks in one pan, giving you flavorful drippings for an easy pan gravy.
• Simple, familiar ingredients and straightforward steps make this approachable for any home cook.

Grocery List

• Produce: 3 large apples, 3 yellow onions, 1 garlic bulb, 1–2 lemons, fresh rosemary, fresh thyme (optional), optional celery and carrot for richer drippings.
• Dairy: Unsalted butter (at least 1 cup / 2 sticks).
• Pantry: Whole turkey (10–12 lb), olive oil, kosher salt, black pepper, low-sodium chicken broth or apple cider, all-purpose flour (for optional gravy).

Full Ingredients

Turkey & Aromatics

• 1 whole turkey, 10–12 lb, thawed if frozen
• 2 tbsp kosher salt (for the turkey, divided)
• 2 tsp freshly ground black pepper (for the turkey, divided)
• 1 lemon, halved
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme (optional)

Browned Butter Garlic-Rosemary Rub

• 1 cup (2 sticks / 226 g) unsalted butter
• 6 cloves garlic, minced
• 3 tbsp fresh rosemary leaves, finely chopped
• 2 tbsp fresh thyme leaves (optional but recommended)
• 2 tsp finely grated lemon zest (from 1 lemon)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Apple & Onion Roasting Bed

• 3 large apples (such as Honeycrisp, Gala, or Fuji), cored and sliced into 1/2-inch wedges
• 3 medium yellow onions, peeled and thickly sliced into 1/2-inch rounds or wedges
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup low-sodium chicken broth or apple cider
• (Optional but nice) 1 carrot, cut into chunks, and 1 celery stalk, cut into chunks, for richer drippings

Optional Simple Pan Gravy

• Pan drippings (strained of large solids)
• 2–3 tbsp all-purpose flour
• Up to 1 cup additional chicken broth or water, as needed
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prep the turkey and bring it closer to room temperature

Remove the turkey from the refrigerator 30–45 minutes before roasting. Take it out of any packaging and remove the giblets and neck from the cavity (save them for stock or gravy if you like). Pat the turkey very dry all over with paper towels, including inside the cavity. Dry skin is the key to crisp, golden skin.

Place the turkey breast-side up on a roasting rack set inside a large roasting pan, or directly in the pan if you do not have a rack. Gently season the cavity with about 1/2 teaspoon kosher salt and a pinch of pepper. Place the lemon halves, rosemary sprigs, and thyme sprigs (if using) inside the cavity. Tuck the wing tips under the bird to prevent burning. If desired, loosely tie the legs together with kitchen twine.

Step 2: Brown the butter with garlic and rosemary

In a medium, light-colored saucepan, melt the butter over medium heat. Once melted, continue cooking, swirling the pan frequently. The butter will foam, then the milk solids on the bottom will gradually turn golden, then deep amber. This takes about 5–8 minutes total. Watch closely so it does not burn.

When the butter smells nutty and toasty and the solids are a rich golden brown, remove the pan from the heat. Let it cool for 2–3 minutes so it is hot but not scorching. Stir in the minced garlic, chopped rosemary, thyme, and lemon zest, plus 1 teaspoon kosher salt and 1/2 teaspoon black pepper. The residual heat will gently bloom the garlic and herbs without burning them. Set aside to cool slightly; you want it warm and pourable but not so hot that it burns your hands.

Step 3: Rub the turkey with the browned butter mixture

Preheat your oven to 325°F (165°C), with a rack in the lower third of the oven to make room for the turkey. While the oven heats, spoon or pour a few tablespoons of the browned butter mixture into a small bowl to use especially for the breast area.

Using clean hands, gently loosen the skin over the turkey breasts by sliding your fingers underneath it from the cavity side, being careful not to tear the skin. Spoon some of the browned butter mixture under the skin and use your fingers on top of the skin to spread it evenly over the meat. This gets that garlicky, rosemary flavor right into the breast and helps keep it juicy.

Brush or rub the remaining browned butter all over the outside of the turkey, including the legs and thighs. Sprinkle the outside of the bird with the remaining kosher salt (about 1 1/2 teaspoons) and black pepper (about 1/2 teaspoon), pressing gently so it adheres. The turkey should have a glossy, evenly coated surface from the butter.

Step 4: Build the apple and onion roasting bed

In a large bowl, toss the apple slices, onion slices, and any optional carrot and celery chunks with the olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread this mixture in an even layer in the bottom of your roasting pan, beneath where the turkey will sit. Pour the chicken broth or apple cider into the pan around the apples and onions (not directly over the turkey, so you do not wash off the butter).

If you are not using a rack, nestle the turkey directly on top of the apples and onions so it is slightly elevated. The fruit and vegetables will flavor the drippings and gently steam and caramelize as the turkey roasts, giving off a cozy, naturally sweet aroma.

Step 5: Roast the turkey low and slow

Place the roasting pan in the oven and roast at 325°F (165°C). As a general guideline, a 10–12 lb unstuffed turkey will take about 2 1/2 to 3 hours, or roughly 13–15 minutes per pound. Begin checking the internal temperature after about 2 hours of roasting.

About every 45 minutes, quickly open the oven and baste the turkey with the pan juices, using a spoon or baster. If the breast skin is deep golden before the thighs are done, loosely tent the breast with a sheet of aluminum foil to prevent over-browning.

The turkey is fully cooked when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C), and the thickest part of the breast is at least 160°F (71°C). The juices should run clear when pierced.

Step 6: Rest the turkey before carving

Once cooked, carefully transfer the turkey to a cutting board or platter. Tent it loosely with foil and let it rest for 20–30 minutes. This resting time allows the juices to redistribute, so the meat stays moist instead of running out onto the board.

While the turkey rests, use a slotted spoon to transfer the roasted apples and onions to a warm serving dish. Skim excess fat from the top of the pan drippings if you see a thick layer. Reserve the drippings for serving as-is or for making gravy in the next step.

Step 7: Make a simple pan gravy (optional)

Set the roasting pan over medium heat across two burners (or transfer the drippings to a saucepan). If there is less than about 1 1/2 cups of liquid, add enough chicken broth to reach that amount. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

In a small bowl, whisk 2–3 tablespoons of flour with an equal amount of cool water to form a smooth slurry. Slowly whisk this slurry into the simmering pan juices. Continue simmering and whisking for 3–5 minutes, until the gravy thickens to your liking. If it becomes too thick, add a bit more broth or water. Taste and adjust with salt and pepper as needed. Strain for a smooth gravy, if desired.

Step 8: Carve and serve

To carve, remove the legs and thighs first, then the wings, and finally slice the breast meat against the grain into even slices. Arrange the turkey slices on a warm platter alongside some of the roasted apples and onions.

Serve with warm pan gravy or the reserved drippings spooned over the top. The combination of garlicky, rosemary-scented browned butter, sweet roasted apples, soft onions, and juicy turkey creates a cozy, homestyle plate that smells as good as it tastes.

Pro Tips

• Dry the turkey well: Moisture on the skin creates steam instead of crisping. Take the time to pat it thoroughly dry for better browning.
• Watch the browned butter closely: Use a light-colored pan so you can see the color change. Once it turns deep golden and smells nutty, remove it from heat immediately.
• Use a thermometer, not just time: Oven temperatures vary. Rely on a meat thermometer for perfectly cooked, juicy turkey.
• Choose firm, sweet apples: Honeycrisp, Gala, or Fuji hold their shape and add natural sweetness without turning to mush too quickly.
• Tent, do not wrap, with foil: If the bird browns too fast, loosely tent. A tight wrap traps steam and softens the crisp skin.

Variations

• Citrus-herb version: Add orange zest to the browned butter and tuck orange slices in with the apples for a brighter, citrusy aroma.
• Sage and brown sugar: Swap half the rosemary for fresh sage and stir 1–2 tablespoons of brown sugar into the browned butter for a slightly sweeter, more caramelized flavor.
• Smoky twist: Add 1–2 teaspoons smoked paprika to the butter rub and use a splash of apple cider plus a little bourbon in the pan for a subtle smoky note.

Storage & Make-Ahead

Allow leftover turkey to cool to room temperature (no more than 2 hours out), then carve and store in shallow, airtight containers. Refrigerate for up to 4 days. The roasted apples and onions can be stored in a separate container for the same amount of time. Reheat gently in a covered dish in a 300°F (150°C) oven with a splash of broth to keep the meat moist, or cover and microwave in short bursts.

The browned butter herb mixture can be made up to 2 days in advance and kept covered in the refrigerator; gently rewarm until pourable before using. You can also chop the apples and onions the day before and store them in airtight containers in the fridge. If you have a lot of leftover bones and trimmings, simmer them with the roasted vegetables and water to make a rich turkey stock for soups.

Nutrition (per serving)

Approximate values for one serving (about 6 oz roasted turkey with some skin, plus a spoonful of apples, onions, and a bit of gravy): 450 calories; 26 g protein; 26 g fat; 10 g saturated fat; 15 g carbohydrates; 3 g fiber; 7 g sugars; 900 mg sodium. Actual values will vary based on the size of the turkey, how much skin is eaten, and how much gravy is used.