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Juicy Garlic Herb Roast Turkey

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PREP TIME
20 min
COOKING TIME
210 min
TOTAL TIME
270 min
SERVINGS
12 servings
Dinner
Juicy Garlic Herb Roast Turkey
Ingredients
  • 1/2 cup cold butter
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1 tablespoon vegetable oil
  • 2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
  • 1 large onion, cut into 8 wedges
  • 1/2 whole head garlic, separated into cloves and peeled
  • 1 pound celery, cut into 2-inch lengths
  • 1 tablespoon poultry seasoning
Instructions
1
Gather all necessary ingredients and equipment beforehand.
2
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius), ensuring it reaches this temperature before proceeding.
3
Cut the butter into 1-tablespoon pieces and then divide them in half, refrigerating it until you're ready to use it.
4
Using your fingers, carefully pry the skin away from the turkey breast and thighs. Create a small opening in the skin between the tail and body to attach the legs, and do the same on each side of the turkey beneath its wings. Apply a generous amount of vegetable oil to the entire skin surface.
5
In a large bowl, combine diced apple and onion wedges, minced garlic cloves, and chopped celery. Mix everything together until they're well combined; then sprinkle poultry seasoning over the apple mixture and toss again to ensure an even coating.
6
Fill the turkey's body and neck cavities with the apple mixture, making sure to pack it in tightly. Insert each wing tip into the small opening under its wing to secure it; do the same with both legs near the tail to keep them in place.
7
Position the turkey on a roasting rack and carefully place it into a roasting pan. Insert small pieces of cold butter under the loosened skin, distributing them as evenly as possible to achieve a uniform layer.
8
Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching any bones, reaches 160 degrees Fahrenheit (70 degrees Celsius), taking approximately 3 1/2 hours to achieve this. Check the turkey's doneness after 3 hours.
9
Remove the roasting pan containing the turkey from the oven and cover it with aluminum foil, pressing the foil directly onto the bird to prevent any juices from escaping. Let the turkey rest for 40 minutes before carving it into manageable pieces.