Buttery Turkey Recipe

5 from 1 vote

This Buttery Turkey is packed with garlic, herbs, citrus, and spices for the ultimate holiday meal. This no-brine necessary recipe is the perfect recipe for a juicy turkey with crispy skin!

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 840kcal

Author: Briana

Equipment

roasting pan
baking sheet
Saucepan
Whisk

Ingredients

Seasoning blend

4 tablespoons kosher salt
1 tablespoon coarse black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
2 teaspoons dried thyme
1 teaspoon dried sage
½ teaspoon allspice
½ teaspoon cayenne

Turkey

12 pound whole turkey
1.5 sticks unsalted butter
2 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons reserved dry rub from above
2 stalks celery
2 heads garlic, sliced widthwise
1 large onion, quartered
2 sprigs rosemary
8 sprigs thyme
2 bay leaves
1 medium lemon, sliced

Gravy

4 tablespoons unsalted butter (½ a stick)
120 grams all purpose flour (¼ cup)
4 cups reserved turkey stock from the pan (strained from pan drippings)
salt & pepper to taste

Instructions

Preheat the oven to 425°F. In a small bowl, combine kosher salt, black pepper, onion powder, garlic powder, dried sage, dried thyme, smoked paprika, cayenne pepper, and allspice. Rub seasoning all over the outside of the turkey, inside the cavity of the turkey, and under the turkey skin to permeate the breasts, thighs, and drumsticks. Reserve about 2 tablespoons of the seasoning for the butter mixture. If brining the turkey, store in the fridge for up to 48 hours.
Combine butter with olive oil, minced garlic, and the remaining spice blend. Make sure to save 4 tablespoons of butter for the gravy. Cover the turkey with the buttery mixture, making sure to get under the skin. Add onion, garlic, celery, carrots, lemon, and herbs to the bottom of a roasting pan, and inside the cavity of the turkey. Place the turkey over top of the vegetables. Tie the turkey legs together with kitchen twine.
Place the turkey in the preheated oven and roast for 30 minutes, then, without opening the oven door, drop the oven temperature to 325°F and continue roasting for an additional 2+ hours, until the turkey reaches an internal temperature of 165°F in the thickest part of the thigh. The cooking time will depend on the size of your turkey. Baste the turkey with the pan drippings every 30 minutes or so.
While the turkey rests, make the gravy. Add the remaining butter to a large saucepan and melt it over medium heat. Slowly add in flour and mix vigorously to ensure there are no clumps. Now, add in the pan drippings from the bottom of the roasting pan. Mix in Worcestershire sauce, and add salt, pepper, and seasonings to taste. Continue mixing until a smooth gravy forms, then remove from heat.
Serve, and enjoy! Store leftovers in the fridge for up to 5 days.

Notes

Your turkey should be completely thawed before beginning, so you will need to think ahead. This can take anywhere from 3-7 days depending on the size of your turkey. A good general rule of thumb is 24 hours for every 4-5 pounds of turkey.
Thaw the turkey: Simply place the turkey in the refrigerator on a large sheet pan or roasting pan, and allow it to sit until it's no longer frozen.
Remove from fridge: When the big day arrives, take the thawed turkey out of the fridge about 30 minutes prior to preparing. Drain the turkey juices from the bottom of the pan or baking sheet.
Dry: Make sure the turkey is completely dry by patting it with paper towels to soak up excess liquid.
Remove giblets: If your turkey has giblets, make sure to remove them from the turkey cavity before seasoning.
Use an instant-read thermometer to monitor the temperature of the turkey while it cooks, to avoid over or undercooking the turkey.
The time the turkey needs to cook will depend on the size of the turkey.
To thin the gravy, add in turkey or chicken stock.
Check and baste the turkey while it cooks and cover it with aluminum foil if it begins to brown too much.
Add 1 teaspoon of kosher salt per pound of turkey.
For gluten-free gravy, replace the flour with ½ teaspoon of xanthan gum.

Nutrition