Rustic Garlic-Butter Roast Turkey With Carrots and Parsnips

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Cook Time: Approx. 3 hours 15 minutes (for a 12–14 lb turkey)
• Total Time: Approx. 3 hours 45 minutes (including resting)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 1 cup (2 sticks) unsalted butter, softened
• 1 medium yellow onion, finely grated or minced
• 8 cloves garlic, minced
• 2 lb carrots + 2 lb parsnips, peeled and thick-cut
• 2 tbsp olive oil
• Fresh thyme and rosemary, lemon, onion, garlic head for cavity
• Kosher salt, black pepper, smoked paprika
• 1–1½ cups low-sodium chicken or turkey broth

Do This

• 1. Preheat oven to 425°F (220°C). Pat turkey very dry, remove giblets, and let sit at room temp 30 minutes.
• 2. Mix softened butter with grated onion, minced garlic, herbs, salt, pepper, smoked paprika, and lemon zest.
• 3. Loosen turkey skin over breasts and legs. Rub about two-thirds of the onion-garlic butter under the skin, the rest over the skin and a little inside the cavity. Stuff cavity with lemon, onion, garlic, and herb sprigs.
• 4. Toss thick-cut carrots and parsnips with olive oil, salt, pepper, and herbs. Spread in a large roasting pan; pour broth around (not over) them.
• 5. Set turkey breast-side up on a rack over the vegetables. Roast at 425°F for 30 minutes to brown the skin.
• 6. Reduce oven to 325°F (165°C) and roast 2½–3 hours more, until the thickest part of the thigh reaches 165°F (74°C), tenting loosely with foil if the skin browns too fast.
• 7. Transfer turkey to a board, rest 30 minutes. If needed, return vegetables to a 400°F (200°C) oven 10–15 minutes to caramelize. Carve turkey and serve with the roasted carrots and parsnips.

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Why You’ll Love This Recipe

• All-in-one main and side: the turkey roasts right on top of hearty carrots and parsnips for a built-in rustic side dish.
• Big flavor, simple technique: onion-garlic herb butter melts under and over the skin, basting the meat and vegetables as it roasts.
• Beautiful presentation: a golden bird surrounded by caramelized root vegetables looks like a centerpiece straight out of a holiday magazine.
• Make-ahead friendly: you can prep the butter and vegetables in advance so day-of cooking is mostly hands-off.

Grocery List

• Produce: 2 medium yellow onions, 1 head garlic (plus 8 extra cloves), 2 lemons, 2 lb carrots, 2 lb parsnips, fresh thyme, fresh rosemary
• Dairy: 1 cup (2 sticks) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), olive oil, kosher salt, freshly ground black pepper, smoked paprika, low-sodium chicken or turkey broth

Full Ingredients

For the Onion-Garlic Butter

• 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
• 1 medium yellow onion, very finely grated or minced (about 1 cup, packed; squeeze out excess liquid if very juicy)
• 8 cloves garlic, finely minced
• 2 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh rosemary leaves, chopped
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (sweet or hot, to taste)
• Zest of 1 lemon (about 1–2 tsp)

For the Turkey

• 1 whole turkey, 12–14 lb, completely thawed if previously frozen
• 2 tsp kosher salt (for the cavity and final seasoning, in addition to the butter)
• 1 tsp freshly ground black pepper
• 1 lemon, halved
• 1 medium yellow onion, quartered
• 1 head garlic, halved crosswise
• 6–8 sprigs fresh thyme
• 3–4 sprigs fresh rosemary
• Kitchen twine, for trussing (optional but helpful)

For the Roasted Carrots & Parsnips

• 2 lb carrots, peeled and cut into thick batons or chunks (about 2 inches long, at least ¾ inch thick)
• 2 lb parsnips, peeled and cut similarly to the carrots
• 2 tbsp olive oil
• 1½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp dried thyme or rosemary (optional, for extra flavor)
• 1–1½ cups low-sodium chicken or turkey broth (enough to thinly coat the bottom of the pan, plus extra if pan dries out)

Optional for Serving

• Extra fresh thyme and rosemary sprigs, for garnish
• Pan juices, reduced slightly on the stove, or your favorite turkey gravy

Step-by-Step Instructions

Step 1: Thaw, prep, and dry the turkey

If your turkey is frozen, ensure it is fully thawed in the refrigerator (about 24 hours per 4–5 lb of turkey). A 12–14 lb bird typically needs 3–4 days. On the day of roasting, remove the turkey from the fridge 30–45 minutes before cooking to take the chill off.

Remove any packaging, neck, and giblets from the cavity (check both the main cavity and the neck cavity). Pat the turkey very dry all over with paper towels, including inside the cavity. Dry skin is key for crisp, golden results.

Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). Set a large roasting pan nearby (ideally with a rack that fits inside).

Step 2: Make the onion-garlic herb butter

In a medium mixing bowl, combine the softened butter, finely grated or minced onion, minced garlic, chopped thyme, chopped rosemary, 2 tsp kosher salt, 1 tsp black pepper, smoked paprika, and lemon zest. Use a fork or spatula to mash everything together until the mixture is well combined and evenly seasoned.

Taste a tiny bit of the butter and adjust seasoning if needed with more salt, pepper, or smoked paprika. The butter should taste boldly seasoned; it will be diluted as it melts into the turkey and vegetables.

Step 3: Season and butter the turkey under and over the skin

Place the turkey breast-side up on a cutting board or in the (empty) roasting pan for easier handling. Season the cavity with about 1 tsp of the kosher salt and a pinch of pepper. Stuff the cavity loosely with the halved lemon, quartered onion, halved garlic head, and some of the thyme and rosemary sprigs.

With clean hands, gently slide your fingers under the skin over each breast, loosening it from the meat without tearing it. Work slowly toward the thighs and drumsticks, loosening as much skin as you can.

Scoop up about two-thirds of the onion-garlic butter and push it under the loosened skin, distributing it evenly over both breasts and down toward the legs. Use your hands on top of the skin to press and spread the butter in an even layer. Rub the remaining butter all over the outside of the turkey, including the legs and wings, as well as a tablespoon or so inside the cavity.

Tuck the wing tips under the body so they do not burn. If you like, tie the legs together with kitchen twine for a tidier shape. Sprinkle the remaining 1 tsp kosher salt and 1 tsp black pepper evenly over the skin.

Step 4: Prep the carrots and parsnips

In a large bowl, combine the peeled, thick-cut carrots and parsnips. Drizzle with olive oil and sprinkle with 1½ tsp kosher salt, ½ tsp black pepper, and the dried thyme or rosemary, if using. Toss well so every piece is lightly coated in oil and seasoning.

Spread the vegetables in an even layer in the bottom of the roasting pan. Pour in enough chicken or turkey broth to lightly cover the bottom of the pan by about ⅛ inch. This prevents burning, helps the vegetables become tender, and provides a base for flavorful pan juices. Avoid pouring broth directly over the turkey to keep the skin dry and crisp.

Step 5: Set up the roasting pan and start with high heat

Place a roasting rack over the vegetables and set the buttered turkey breast-side up on the rack. If you do not have a rack, you can nestle the turkey directly on top of the vegetables, but rotate and stir the vegetables occasionally so they cook evenly and do not scorch.

Slide the pan into the preheated 425°F (220°C) oven and roast for 30 minutes. This initial high heat helps set and brown the skin beautifully. If any bits of onion on the surface start to get too dark early, you can lightly tent those areas with small pieces of foil.

Step 6: Lower the heat and roast until perfectly done

After 30 minutes, reduce the oven temperature to 325°F (165°C) without opening the door for too long. Continue roasting until the thickest part of the thigh (without touching bone) registers 165°F (74°C) on an instant-read thermometer. This will typically take an additional 2½–3 hours for a 12–14 lb turkey, but start checking after 2 hours at the lower temperature.

Every 45–60 minutes, open the oven quickly to check the pan. If the vegetables start to look dry or the bottom of the pan is sizzling without much liquid, add another ¼–½ cup broth or water to keep things from burning. If the turkey skin becomes deeply brown before the meat is done, tent the bird loosely with foil and continue roasting.

When the thigh reaches 165°F, also check the breast; it should be at least 160°F. The temperature will rise a few degrees as the turkey rests.

Step 7: Rest, finish the vegetables, and carve

Carefully transfer the turkey to a large cutting board or serving platter. Tent it loosely with foil and let it rest for at least 30 minutes. Resting is essential: it allows the juices to redistribute so the meat slices up moist and tender.

While the turkey rests, assess the carrots and parsnips. They should be fork-tender with some caramelized edges. If they need more color or tenderness, spread them evenly in the pan and return to a 400°F (200°C) oven for 10–15 minutes, stirring once, until browned to your liking.

If you want, skim excess fat from the pan juices and simmer the juices in a small saucepan to concentrate flavor, or use them as the base for gravy.

To carve, remove the legs and thighs, then the wings, then slice the breast meat against the grain into even slices. Arrange slices of turkey on a warm platter surrounded by the roasted carrots and parsnips. Spoon a little of the buttery pan juices over the vegetables and turkey just before serving.

Pro Tips

• Dry the skin thoroughly: Moisture is the enemy of crispness. Take the time to pat the turkey dry inside and out before adding the butter.
• Keep the butter cool, not melted: Soft but still solid butter clings better under the skin and melts slowly as it roasts, basting the meat and vegetables instead of running off immediately.
• Use an instant-read thermometer: Ovens vary, and turkey size changes cooking time. Checking the thigh and breast temperatures is the most reliable way to avoid dry meat.
• Cut vegetables thick: The carrots and parsnips should be chunky so they can handle the long roasting time without turning mushy.
• Salt early if you can: For extra flavorful meat, you can salt the turkey (inside and out) 12–24 hours in advance and refrigerate it uncovered. Add the butter just before roasting.

Variations

• Citrus herb twist: Add orange zest to the butter along with lemon, and tuck a few orange wedges into the cavity for a brighter, more citrusy aroma.
• Spice-forward version: Replace smoked paprika with a mix of paprika, ground cumin, and a pinch of cayenne for a warmly spiced, slightly smoky profile.
• Whole pan supper: Add halved baby potatoes or thick wedges of sweet potato to the pan along with the carrots and parsnips to create an even heartier one-pan meal.

Storage & Make-Ahead

Leftover turkey and vegetables keep well. Cool everything to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. Reheat, covered, in a 325°F (165°C) oven with a splash of broth until warmed through, or reheat smaller portions in the microwave. For longer storage, freeze sliced turkey and vegetables (well wrapped) for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

To make ahead, you can prepare the onion-garlic herb butter up to 3 days in advance and refrigerate it, or freeze it for up to a month. Let it soften slightly before using. The carrots and parsnips can be peeled and cut a day ahead and kept in the fridge (submerged in water to prevent browning, then drained and patted dry before roasting). If desired, you can also salt the turkey 12–24 hours ahead and refrigerate it uncovered for even better flavor and crispier skin.

Nutrition (per serving)

Approximate values per serving (based on 12 servings, including skin and a generous portion of vegetables): about 560 calories, 45 g protein, 24 g carbohydrates, 30 g fat, 10 g saturated fat, 4 g fiber, and 1,050 mg sodium. Actual nutrition will vary depending on the exact size of the turkey, how much skin is eaten, and how much pan fat is served.