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Garlic Herb Turkey

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  • Ready in: 5 hours
  • Serves: 12
  • Complexity: very easy
Garlic Herb Turkey


  • 1 12 - 16 pounds fresh or frozen turkey, thawed
  • 1 celery rib - chopped
  • 2 garlic cloves - chopped
  • 1/2 cup herb medley - use whatever herbs you prefer
  • 3/4 teaspoon kosher salt
  • 2 tablespoons softened butter
  • 2 cups chicken broth


  1. Preheat the oven to 325 degrees.

  2. Discard the turkey neck and giblets. Rinse the turkey with cold water and then pat dry.

  3. Combine the celery, garlic, herbs, and 1/4 teaspoon of salt in a bowl. Stuff the turkey cavity with the mixture. Tie the ends of legs with twine. Lift the wing tips up and over back; tuck them under the turkey.

  4. Place a roasting rack coated with butter into a roasting pan. Place the turkey on the rack and then brush the top and sides of the turkey with butter. Sprinkle with a 1/2 teaspoon salt and pour 1 cup of chicken broth into the pan.

  5. Bake for 3 hours, basting every 30 minutes. Then cover the breast section tightly with foil, and add the remaining cup chicken broth to the bottom of the roasting pan. Bake for an additional hour and 30 minutes or until a thermometer inserted into thickest part of thigh registers 165°. Remove the turkey from the oven and allow it to let rest for 30 minutes before slicing.

  6. Increase the roasting by 30 minutes if you stuff the cavity with our stuffing.

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