Roasted Turkey Injected with Garlic & Herb-Infused Butter
A culinary treat that brings warmth and joy to any festive gathering with tender, juicy meat infused with a rich, aromatic garlic and herb butter.
Ingredients
For the Herb-Infused Butter
- 2 sticks unsalted butter Melting this will create the base for the herb infusion.
- 16 cloves garlic (pressed) Provides a rich flavor and aroma.
- 2 Tbsp fresh, finely chopped rosemary Earthy flavor that complements the turkey.
- 2 Tbsp fresh, finely chopped sage Adds warmth and nostalgia.
- 2 Tbsp fresh, finely chopped parsley Brightens the flavor profile.
- 1 tsp salt Enhances the overall flavor.
For the Turkey
- 1 whole turkey (12-14 lbs) Opt for a fresh turkey for optimal results.
- 2 Tbsp unsalted melted butter For additional basting.
- 3 tsp kosher salt Perfect for seasoning.
- 1 tsp black pepper (finely ground) Adds depth and subtle heat.
Instructions
Preparing the Herb Butter
- Preheat the oven to 450°F for initial browning.
- In a microwave-safe bowl, combine the unsalted butter, pressed garlic cloves, 1 tsp of salt, and freshly chopped herbs.
- Microwave on high for 1-2 minutes until the butter is fully melted.
- Stir the mixture well and let it sit for 5 minutes to infuse flavors.
- Strain the mixture through a fine sieve, setting aside the garlic and herbs to rub onto the turkey.
Injecting the Turkey
- Place the turkey breast side up in a large roasting pan and cover it with plastic wrap.
- Use a meat injector to inject the strained butter into the turkey breasts and thighs in a diamond pattern.
- Rub the leftover garlic and herb mixture all over the turkey, including inside the cavity.
- Sprinkle 1 tsp of kosher salt over the turkey and pat to ensure adhesion.
- Insert a BBQ thermometer into the thickest part of the breast.
Roasting the Turkey
- Roast the turkey at 450°F for 10-15 minutes until light browning occurs.
- Baste with melted butter, then reduce oven temperature to 325°F. Roast for about 2 hours and 30 minutes until breast temperature reaches 160°F.
- Baste the turkey with pan juices about an hour after reducing the temperature and again 45 minutes later.
- Remove the turkey from the oven and let it rest for 5-10 minutes before carving.
Notes
Let the herb-infused butter cool before injecting for more concentrated flavor. For better results, use a quality meat thermometer to avoid overcooking.