Golden Garlic Herb Butter Roasted Turkey

Juicy golden turkey finished with garlic herb butter, roasted with Meyer lemon and fresh sage for a California holiday centerpiece.

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Prep Time 30

Cook Time 2 30

Total Time 3

Servings: 8

Course: Main Course

Cuisine: American

Calories: 550

1 stick unsalted butter, softened 1/4 pound (113g)
2 medium Meyer lemons, divided 1 zested and juiced for the butter, 1 quartered for the cavity
1 teaspoon fresh thyme leaves, finely chopped
1 teaspoon fresh sage leaves, finely chopped
1 head garlic, halved crosswise use 2 cloves in the butter, put the rest in the cavity
10 to 12 pound whole turkey, thawed if frozen giblets and neck removed
1 bunch fresh thyme for the cavity
1 bunch fresh sage for the cavity
1 medium onion, quartered
to taste Kosher salt for seasoning
to taste Freshly ground black pepper for seasoning

Preheat the oven to 350 degrees F and position a rack in the lower third.
In a small bowl, mash the softened butter with the Meyer lemon zest and juice, chopped thyme, chopped sage, and 2 cloves of garlic from the halved head until well combined.
Take the giblets and neck out of the turkey, then rinse the turkey inside and out. Pat it completely dry with paper towels and pull off any pinfeathers or large pieces of fat.
Set the turkey in a large roasting pan. Gently loosen the skin across the breast and thighs, then work some of the garlic herb butter under the skin. Rub the remaining butter over the entire outside of the turkey and season all over with kosher salt and black pepper.
Season the cavity with salt and pepper, then fill it with the quartered lemon, quartered onion, the remaining garlic head, and the bunches of thyme and sage.
Tie the drumsticks together with kitchen twine. Tuck the wing tips under the body and tie the wings snugly against the breast so they do not burn.
Roast the turkey for 2 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees F and the juices run clear.
Move the turkey to a cutting board, cover it loosely with foil, and let it rest for 20 minutes.
Carve the turkey and serve it warm.

Calories: 550kcalCarbohydrates: 2gProtein: 58gFat: 32gSaturated Fat: 12gCholesterol: 210mgSodium: 680mgSugar: 1g

Use 4 cloves in the butter if you want a stronger garlic kick, and tuck the rest of the head into the cavity.

Substitute 1/2 teaspoon dried thyme and 1/2 teaspoon dried sage for the chopped fresh herbs if needed.

Make the garlic herb butter up to 3 days ahead and keep it refrigerated; soften it before rubbing over the turkey.

Check the breast after 2 hours and cover it with foil if it is browning too quickly.

Do not skip the resting time; letting the turkey rest for at least 20 minutes keeps the meat juicy.

Store leftover carved turkey in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Serve with pan drippings turned into gravy and your favorite California side dishes.

Let us know how it was!