Smoky Roasted Garlic and Thyme Butter-Rubbed Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (from a 12–14 lb / 5.4–6.4 kg turkey)
• Prep Time: 30 minutes (plus optional 12–24 hours to dry brine)
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes (plus optional brining time)

Quick Ingredients

• 1 whole turkey, 12–14 lb (5.4–6.4 kg), thawed
• 2 1/2 tbsp kosher salt, divided
• 1 cup (2 sticks / 225 g) unsalted butter, softened
• 1 head roasted garlic (about 3 tbsp cloves), mashed
• 2 tbsp fresh thyme leaves, chopped (or 2 tsp dried thyme)
• 2 tsp coarsely ground smoked black pepper
• 1 tsp paprika (regular or smoked)
• 1 tsp lemon zest (optional)
• 1 large onion, quartered
• 1 lemon, halved
• 4 fresh thyme sprigs
• 2–3 cups low-sodium chicken or turkey broth

Do This

• 1. Pat turkey dry. Sprinkle generously (inside and out) with about 2 tbsp kosher salt. Chill uncovered 12–24 hours if possible.
• 2. Heat oven to 325°F (165°C). In a bowl, mash butter, roasted garlic, chopped thyme, smoked black pepper, paprika, 1/2 tbsp salt, and lemon zest.
• 3. Stuff turkey cavity with onion, lemon, and thyme sprigs. Loosen skin over breasts and thighs. Rub about half the garlic-thyme butter under the skin.
• 4. Rub remaining butter all over outside of turkey. Tuck wings under, tie legs loosely. Place on rack in roasting pan with 2 cups broth in pan.
• 5. Roast at 325°F (165°C) for 2 3/4–3 hours, basting with pan juices 2–3 times, until breast is 160°F (71°C) and thigh is 165°F (74°C).
• 6. Transfer turkey to a board, tent loosely with foil, and rest 30–40 minutes before carving.
• 7. Optional: Skim fat from pan drippings, whisk with flour and broth, and simmer 5–10 minutes for a quick gravy.

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Why You’ll Love This Recipe

• Classic roasted turkey flavor with an elevated twist from smoky black pepper, roasted garlic, and fresh thyme.
• A rich, aromatic garlic-thyme butter keeps the meat juicy and gives the skin gorgeous color and deep flavor.
• Step-by-step instructions are beginner-friendly but produce results worthy of a holiday feast.
• Flexible make-ahead options: roast the garlic and dry-brine the turkey in advance to make the big day easier.

Grocery List

• Produce: 1 whole head garlic (plus extra if you like), 1 large onion, 1 lemon, fresh thyme sprigs, optional fresh herbs for garnish (extra thyme, rosemary, or parsley)
• Dairy: Unsalted butter (at least 1 cup / 2 sticks)
• Pantry: Whole turkey (12–14 lb), kosher salt, coarsely ground smoked black pepper, paprika, dried thyme (if not using fresh), low-sodium chicken or turkey broth, all-purpose flour (for optional gravy), black pepper, optional olive oil

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb (5.4–6.4 kg), thawed if frozen
• 2 1/2 tbsp kosher salt, divided (about 2 tbsp for dry brining, 1/2 tbsp for the butter and cavity)
• 1 large yellow onion, peeled and quartered
• 1 lemon, halved
• 4 fresh thyme sprigs
• 2–3 cups low-sodium chicken or turkey broth (2 cups for roasting pan, plus more as needed for basting and/or gravy)
• Freshly ground black pepper, to taste (in addition to the smoked black pepper in the butter, if desired)

For the Roasted Garlic–Smoked Black Pepper–Thyme Butter

• 1 cup (2 sticks / 225 g) unsalted butter, softened to room temperature
• 1 whole head roasted garlic, cloves squeezed out and mashed (about 3 tbsp; see notes below)
• 2 tbsp fresh thyme leaves, finely chopped (or 2 tsp dried thyme)
• 2 tsp coarsely ground smoked black pepper
• 1 tsp paprika (regular or smoked)
• 1 tsp kosher salt
• 1 tsp finely grated lemon zest (optional but recommended)
• 1–2 tsp olive oil, only if needed to loosen the butter mixture slightly

Optional: For a Simple Pan Gravy

• 3 tbsp fat from the roasting pan (or unsalted butter)
• 3 tbsp all-purpose flour
• 2–3 cups low-sodium chicken or turkey broth (including defatted pan drippings)
• Salt and freshly ground black pepper, to taste

Note on Roasted Garlic: You can use store-bought roasted garlic paste or roast your own. To roast: slice 1 head of garlic in half horizontally, drizzle with 1–2 tsp olive oil, wrap in foil, and bake at 400°F (200°C) for 35–40 minutes until soft and golden. Cool, then squeeze out cloves.

Step-by-Step Instructions

Step 1: Thaw, Dry-Brine, and Roast the Garlic (Ahead if You Can)

If your turkey is frozen, thaw it in the refrigerator, allowing about 24 hours for every 4–5 lb (1.8–2.3 kg). A 12–14 lb (5.4–6.4 kg) turkey usually needs 3–4 days to thaw fully in the fridge. Keep it in a rimmed tray to catch any drips.

Dry-brine the turkey (highly recommended): Remove any giblets and neck from the turkey cavity. Pat the bird very dry with paper towels. Sprinkle about 2 tbsp of the kosher salt all over the turkey, including lightly inside the cavity and under any loose skin flaps. Place the turkey breast-side up on a rack set over a rimmed baking sheet and refrigerate, uncovered, for 12–24 hours. This step seasons the meat deeply and helps the skin crisp up.

Roast the garlic: You can do this any time in the 1–5 days leading up to roasting the turkey. Heat the oven to 400°F (200°C). Slice the top 1/4 inch (0.5 cm) off a head of garlic to expose the cloves, drizzle with 1–2 tsp olive oil, wrap tightly in foil, and roast 35–40 minutes, until the cloves are very soft and golden. Cool completely, then squeeze the cloves into a small bowl and mash with a fork. Store covered in the refrigerator until needed.

Step 2: Make the Roasted Garlic–Thyme–Smoked Pepper Butter

About 1 hour before you plan to roast the turkey, take the butter out of the refrigerator so it can soften to room temperature. Soft butter will spread easily under the turkey skin without tearing it.

In a medium bowl, combine the softened butter, mashed roasted garlic (about 3 tbsp), chopped fresh thyme, smoked black pepper, paprika, 1 tsp kosher salt, and lemon zest (if using). Mash everything together with a fork or spatula until completely blended and fragrant. If the mixture seems very stiff, you can add 1–2 tsp olive oil to loosen it slightly. Set aside at cool room temperature while you prepare the turkey; you want it spreadable but not melted.

Step 3: Preheat the Oven and Prepare the Turkey

Heat the oven to 325°F (165°C) with a rack in the lower third. Lightly oil or spray a roasting rack and set it in a large roasting pan.

Remove the dry-brined turkey from the refrigerator and let it sit at room temperature for 30–45 minutes while the oven heats; this takes some of the chill off and helps it cook more evenly. Pat the skin dry again with paper towels if any moisture has accumulated.

Season the cavity with about 1/2 tbsp of the remaining kosher salt and a few grinds of pepper. Stuff the cavity loosely with the onion quarters, lemon halves, and thyme sprigs. Do not pack it tightly; you want air to circulate so the bird cooks evenly.

Step 4: Rub the Butter Under and Over the Skin

This is where the flavor magic happens. Using your fingers, gently loosen the skin over the turkey breasts by sliding your hand between the skin and meat from the cavity end, being careful not to tear the skin. Work your way toward the shoulders and partway down over the thighs if you can.

Scoop up about half of the roasted garlic–thyme–smoked pepper butter and push it under the loosened skin, distributing it as evenly as possible over both breasts and the tops of the thighs. Flatten it out from the outside so there are no large clumps.

Rub the remaining butter all over the outside of the turkey: breast, legs, thighs, and as much of the back as you can reach. Make sure to coat the drumsticks well; they tend to dry out otherwise. If any butter remains on your hands or in the bowl, smear it over the top of the breast. This butter layer will baste the meat as it roasts and create flavorful, deeply colored skin studded with thyme and smoked pepper.

Tuck the wing tips underneath the bird to prevent them from burning. Use kitchen twine to tie the legs loosely together; they should touch but not be clenched tightly.

Step 5: Set Up the Roasting Pan

Place the buttered turkey breast-side up on the prepared rack in the roasting pan. Pour 2 cups of chicken or turkey broth into the bottom of the pan. The liquid will keep the drippings from burning and provide a flavorful base for basting and for gravy later.

If you have the turkey neck and giblets and like to use them for extra flavor, you can scatter them in the bottom of the roasting pan as well. They will enrich the drippings.

Step 6: Roast the Turkey Until Juicy and Golden

Transfer the turkey to the oven and roast at 325°F (165°C). As a general guide, plan on about 13–15 minutes per pound for an unstuffed turkey. For a 12–14 lb (5.4–6.4 kg) bird, that is typically 2 3/4 to 3 1/4 hours, but always go by internal temperature, not just time.

Baste the turkey every 45–60 minutes with the pan juices, using a baster or spoon to pour the liquid over the breasts and legs. If the pan looks dry at any point, add another 1/2–1 cup broth or water.

Begin checking the internal temperature about 30–40 minutes before the earliest estimated finish time. Insert an instant-read thermometer into the thickest part of the thigh (without touching bone); it should read 165°F (74°C). Check the thickest part of the breast as well; it should register at least 160°F (71°C). If the skin is browning too quickly before the meat is done, tent the bird loosely with foil and continue roasting.

Step 7: Rest, Carve, and Make an Optional Pan Gravy

When the turkey reaches the correct internal temperatures, carefully transfer it to a large cutting board or serving platter. Tent it loosely with foil and let it rest for 30–40 minutes. This rest is crucial: the juices will redistribute, giving you moist slices rather than dry meat.

While the turkey rests, make a simple pan gravy if you like. Tilt the roasting pan and spoon off 3 tbsp of the fat into a medium saucepan. If you do not have enough fat, add butter to make up the difference. Place the roasting pan over medium heat and pour in a splash of broth, scraping up the browned bits; then pour these drippings into a measuring cup, skim most of the fat (if any remains), and add enough broth to total 2–3 cups liquid.

Heat the fat in the saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2–3 minutes to form a golden roux. Slowly whisk in the reserved broth-drippings mixture, stirring to avoid lumps. Bring to a gentle simmer and cook 5–10 minutes, until thickened to your liking. Season with salt and pepper to taste.

To carve, remove the legs and thighs, then the breasts, slicing the meat across the grain into thick slices. Arrange on a warm platter, spoon a little of the hot gravy or pan juices over the top if desired, and garnish with extra thyme sprigs or lemon slices.

Pro Tips

• Use smoked black pepper generously: Its subtle smokiness is what makes this turkey feel familiar yet a little different. Coarsely ground pepper also adds great texture on the skin.
• Do not skip the rest time: The 30–40 minute rest is just as important as the roasting itself. Your turkey will stay warm and slice much more cleanly.
• Fresh thyme vs. dried: Fresh thyme brings a bright, aromatic flavor that stands up to long roasting, but dried thyme works very well too. Just use less, since it is more concentrated.
• Watch the skin color: Every oven is different. If the breast is getting dark while the thighs are still under temperature, tent just the breast area with foil and continue roasting.
• Salt type matters: This recipe is written for kosher salt. If you must use fine table salt, reduce the amount by about one-third to avoid over-salting.

Variations

• Citrus-herb version: Add 1 extra tbsp lemon zest and 1 tbsp orange zest to the butter mixture, and tuck extra citrus slices under the skin along with the butter for a brighter, more aromatic bird.
• Garlic-lovers’ turkey: Roast two heads of garlic instead of one and use them all in the butter. Add 2–3 minced fresh garlic cloves to the cavity along with the onion and lemon for an even more pronounced garlic aroma.
• Spicier smoked turkey: Increase the smoked black pepper to 1 tbsp and add 1/2–1 tsp cayenne pepper to the butter for a gentle kick that balances the richness.

Storage & Make-Ahead

Make-ahead: You can dry-brine the turkey (salt it and leave it uncovered in the fridge) up to 24 hours before roasting. The roasted garlic can be made up to 5 days ahead and refrigerated in an airtight container. The garlic-thyme butter can be mixed 1–2 days ahead; keep it in the fridge, then let it soften at room temperature before rubbing on the turkey.

Leftovers: Store carved turkey in shallow airtight containers in the refrigerator for up to 4 days. For the best texture, add a few spoonfuls of broth or gravy over the meat before covering; this helps keep it moist. Reheat gently, covered, in a 300°F (150°C) oven or in the microwave at low power with a splash of liquid.

Freezing: Sliced turkey freezes well. Wrap portions tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat with a bit of broth.

Nutrition (per serving)

Approximate values per serving (assuming 12 servings and including some skin but not gravy): about 420 calories; 27 g protein; 31 g fat; 9 g saturated fat; 1 g carbohydrates; 0 g fiber; 0 g sugar; 880 mg sodium. Actual values will vary based on the size of your turkey, how much skin is eaten, and the amount of butter and salt consumed per portion.