Garlic Herb Brown Butter Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (1 whole 12–14 lb turkey)
• Prep Time: 30 minutes (plus optional 12–24 hours to dry-brine)
• Cook Time: 3 hours 15 minutes (for a 13 lb turkey)
• Total Time: 3 hours 45 minutes (not including brining)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 1 cup (225 g) unsalted butter
• 8 cloves garlic, minced
• 2–3 Tbsp fresh thyme leaves, chopped, plus extra sprigs
• Zest of 1 lemon, plus 1 lemon halved
• 4 cups (960 ml) low-sodium chicken or turkey broth
• 1 onion, 2 carrots, 2 celery stalks, 1 head garlic
• 2 bay leaves, a few sprigs thyme and optional rosemary
• 2 Tbsp olive oil
• 2½–3 tsp kosher salt, 1½ tsp black pepper
• 1 tsp smoked paprika (optional, for color)

Do This

• 1. Pat turkey very dry; remove giblets. Season generously with salt and pepper (ideally 12–24 hours ahead and chill uncovered).
• 2. Brown butter in a saucepan until deep golden and nutty. Cool slightly, then stir in minced garlic, chopped thyme, lemon zest, salt, pepper, and paprika.
• 3. Rub turkey with browned butter mixture: under the breast skin, all over the outside, and inside the cavity. Stuff cavity with lemon halves, onion pieces, and thyme sprigs.
• 4. In a roasting pan, add onion, carrot, celery, halved garlic head, bay leaves, thyme, optional rosemary, broth, and olive oil. Set a roasting rack over the broth and place turkey on the rack.
• 5. Roast at 425°F (220°C) for 30 minutes, then reduce to 325°F (165°C). Roast until thickest part of thigh reaches 160–165°F (71–74°C), about 3 hours 15 minutes total for a 13 lb turkey, basting occasionally with pan juices.
• 6. If skin browns too quickly, tent loosely with foil. Add a little water or broth if the pan looks dry to keep gentle steam going.
• 7. Rest turkey 25–30 minutes before carving. Strain pan juices, skim fat, and serve juices over sliced turkey (or turn them into gravy).

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Why You’ll Love This Recipe

• Browned butter, garlic, and thyme create a deeply aromatic, restaurant-quality flavor with simple ingredients.
• The turkey roasts over an herb-infused broth, so gentle steam keeps the meat moist while still allowing crisp, golden skin.
• No special equipment required beyond a roasting pan and rack, and the pan juices turn into an instant, flavorful jus or gravy base.
• The method is forgiving and flexible, perfect for both holiday dinners and cozy Sunday roasts.

Grocery List

• Produce: 1 onion, 2 carrots, 2 celery stalks, 1 head garlic (plus 8 extra cloves), 1 lemon, 1 bunch fresh thyme, small bunch fresh rosemary (optional)
• Dairy: 1 cup (225 g) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), low-sodium chicken or turkey broth (at least 4 cups), olive oil, kosher salt, black pepper, smoked paprika (optional), bay leaves, whole peppercorns (optional), all-purpose flour (if making gravy)

Full Ingredients

Turkey

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), fully thawed if previously frozen
• 2–2½ tsp kosher salt (or to taste)
• 1 tsp freshly ground black pepper

Browned Butter Garlic-Thyme Rub

• 1 cup (225 g) unsalted butter
• 8 cloves garlic, finely minced or grated
• 2–3 Tbsp fresh thyme leaves, finely chopped (plus extra sprigs below)
• Zest of 1 lemon (about 1–2 tsp)
• ½–1 tsp kosher salt (adjust depending on how much you salted the turkey earlier)
• ½ tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, for color and mild smokiness)

Herb-Infused Broth & Roasting Pan Aromatics

• 4 cups (960 ml) low-sodium chicken or turkey broth
• 1 cup (240 ml) water (plus extra as needed to keep some liquid in the pan)
• 1 medium yellow onion, peeled and cut into thick wedges
• 2 medium carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 whole head garlic, halved crosswise
• 2 bay leaves
• 6–8 sprigs fresh thyme
• 2–3 sprigs fresh rosemary (optional but lovely)
• 1 tsp whole black peppercorns (optional)
• 2 Tbsp olive oil

For the Turkey Cavity

• 1 lemon, halved
• A few onion wedges (from above)
• 2–3 sprigs fresh thyme

Optional: Simple Pan Gravy

• 2–3 Tbsp fat skimmed from roasting pan (or butter)
• 2–3 Tbsp all-purpose flour
• 2–3 cups (480–720 ml) strained pan juices plus extra broth as needed
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prep and (Optionally) Dry-Brine the Turkey

Ensure your turkey is fully thawed (this can take several days in the refrigerator for a large bird). Remove the turkey from its packaging, take out the giblets and neck from the cavity, and reserve them if you like for stock or gravy.

Pat the turkey very dry with paper towels, inside and out. Moisture on the skin will prevent browning, so do not skip this step.

Season the turkey all over with 2–2½ tsp kosher salt and 1 tsp black pepper, including a light sprinkle inside the cavity. For the juiciest, most flavorful meat, place the seasoned turkey on a rack set over a rimmed baking sheet, leave it uncovered, and refrigerate for 12–24 hours. If you do not have time, you can proceed right away; it will still be delicious.

Step 2: Brown the Butter and Mix the Garlic-Thyme Rub

About 45–60 minutes before roasting, take the turkey out of the refrigerator so it can lose some of its chill.

In a medium saucepan over medium heat, melt the 1 cup (225 g) butter. Continue cooking, swirling occasionally, until it foams, then the milk solids turn a deep golden-brown and smell nutty, 5–8 minutes. Watch closely so it does not burn.

Remove from heat and let cool for 5 minutes. Stir in the minced garlic, chopped thyme, lemon zest, ½–1 tsp kosher salt, ½ tsp black pepper, and smoked paprika if using. The mixture will be very fragrant. Let it sit at room temperature until slightly thickened but still spreadable, 5–10 minutes.

Step 3: Rub the Turkey with Browned Butter, Garlic, and Thyme

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

Place the turkey breast-side up on a roasting rack set inside a large roasting pan. Gently loosen the skin over the turkey breasts by sliding your fingers under the skin from the cavity end, being careful not to tear it.

Spoon some of the garlic-thyme browned butter under the breast skin and use your fingers to spread it evenly over the meat. Rub more of the mixture all over the outside of the turkey, including the legs and thighs. You can reserve 2–3 Tbsp to brush on later if you like, or use it all now.

Stuff the cavity with the halved lemon, a few onion wedges, and 2–3 sprigs of thyme. Tuck the wing tips underneath the bird to prevent burning. You may tie the legs loosely with kitchen twine if desired for a neater shape.

Step 4: Build the Herb-Infused Broth Base

In the bottom of the roasting pan (under the rack), scatter the remaining onion wedges, carrot chunks, celery chunks, and the halved head of garlic. Add the bay leaves, thyme sprigs, rosemary sprigs if using, and peppercorns.

Pour in 4 cups (960 ml) broth and 1 cup (240 ml) water, then drizzle the vegetables with 2 Tbsp olive oil. The liquid should come up about 1–2 inches in the pan, well below the turkey on the rack. This broth will gently steam as the turkey roasts, keeping the meat moist and infusing it with herby aroma. It also becomes a richly flavored base for pan juices or gravy.

Step 5: Start Roasting at High Heat for Color

Place the roasting pan with the turkey into the preheated 425°F (220°C) oven. Roast for 30 minutes to set the skin and begin browning. During this time you should hear a gentle sizzle, and the butter and juices will start to drip into the herb broth below.

If you reserved any browned butter, you can brush a little more over the breast after the first 20–30 minutes if it looks dry in spots.

Step 6: Lower the Heat, Steam-Roast Until Juicy and Done

After 30 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting until the thickest part of the thigh and breast registers 160–165°F (71–74°C) on an instant-read thermometer. For a 12–14 lb (5.5–6.5 kg) turkey, plan on roughly 13–15 minutes per pound total cooking time (including the initial high-heat phase). A 13 lb turkey typically takes about 3 hours 15 minutes in total.

Every 45 minutes or so, carefully baste the turkey with the pan juices, tilting the pan if needed. If the pan looks like it is drying out, add ½–1 cup hot water or extra broth to maintain at least a thin layer of liquid. This liquid is what creates the gentle, herb-scented steam that keeps the turkey moist and comforting.

If the skin is browning very quickly before the turkey is done, tent it loosely with foil to prevent burning while the meat finishes cooking.

Step 7: Rest, Make Pan Jus or Gravy, and Serve

When the turkey reaches 160–165°F (71–74°C), remove the pan from the oven. Transfer the turkey to a cutting board or platter and tent loosely with foil. Let it rest for 25–30 minutes. This allows the juices to redistribute and finish cooking the meat gently.

Meanwhile, strain the contents of the roasting pan through a fine-mesh sieve into a fat separator or bowl, pressing on the vegetables to extract as much flavor as possible. Skim off the fat from the top. The remaining liquid is a deeply aromatic, herb-infused broth you can serve as-is spooned over the carved turkey, or use it as the base for gravy.

For a simple gravy, heat 2–3 Tbsp of the skimmed fat (or butter) in a saucepan over medium heat. Whisk in 2–3 Tbsp flour and cook 1–2 minutes. Gradually whisk in 2–3 cups of the hot strained pan juices, simmer until thickened to your liking, and season to taste with salt and pepper.

Carve the turkey, arrange on a warm platter, and spoon some of the herb-scented juices or gravy over the slices. Serve extra on the side.

Pro Tips

• Dry the turkey well: Thoroughly patting the skin dry and, if possible, air-chilling in the fridge overnight gives you much crisper, more evenly browned skin.
• Control the browning: Every oven is a little different. If your turkey is getting dark too early, tent with foil. If it is pale at the end, you can briefly increase the oven to 400°F (200°C) for the last 10–15 minutes.
• Use a thermometer, not just time: Ovens vary and turkeys come in different shapes. Rely on an instant-read thermometer in both breast and thigh for perfectly cooked, juicy meat.
• Keep some liquid in the pan: Do not let the pan go dry; the herb broth and gentle steam are what keep this turkey so moist and deeply comforting.
• Let it rest: Resting the turkey is non-negotiable. Cutting too soon will cause the juices to run out and leave the meat dry.

Variations

• Citrus & Herb Turkey: Add orange zest to the browned butter along with lemon zest, and tuck orange slices into the cavity with the lemon and thyme.
• Garlic-Lovers Version: Double the fresh garlic in the browned butter rub and add extra garlic cloves to the pan broth for an even more pronounced garlic aroma.
• Smoky Paprika & Chili: Add 2 tsp smoked paprika and ½–1 tsp mild chili powder to the browned butter for a subtle smoky warmth and deeper color.

Storage & Make-Ahead

Leftover turkey can be cooled completely, then stored in airtight containers in the refrigerator for up to 3–4 days. For longer storage, freeze sliced meat and any extra pan juices or gravy for up to 2–3 months; thaw overnight in the refrigerator and reheat gently with a splash of broth. You can dry-brine the turkey (salt it and refrigerate uncovered) up to 24 hours ahead, and you can prepare the browned butter rub and pan vegetables up to 1 day in advance. Keep the butter mixture in the fridge and bring it back to a spreadable consistency before using.

Nutrition (per serving)

Approximate values for 1/12 of the turkey plus some pan juices (not including gravy): about 450 calories; 30 g protein; 32 g fat; 3–4 g saturated fat; 2–3 g carbohydrates; 0 g fiber; 1 g sugar; 680 mg sodium. Actual values will vary based on the exact size of the turkey, how much skin is eaten, and how much fat is skimmed from the pan juices.