8- 10poundturkeygiblets and neck removed, cavity emptied, and turkey patted dry
8garlic clovespeeled and whole
½cupunsalted butterdivided (2 tablespoons cut into 4 pieces, the rest melted for basting)
1teaspoonkosher saltoptional to help crisp the skin
½teaspoonpepperoptional to season the skin
Instructions
Preheat the oven to 325°F, and place foil in the bottom of a large roasting pan.
Remove the turkey from the packaging, and ensure all packets (gravy, giblets, instructions, etc.) have been removed from the inner cavity. Then, use paper towels to pat it dry inside and out. Make sure the outside is very dry. Transfer the turkey to the prepared roasting pan.
8- 10 pound turkey
Loosen the skin around the turkey breasts, and carefully place the cloves of garlic under the skin. Move the garlic past the turkey breast to the wing, leg, and thigh area.
8 garlic cloves
Next, add the butter under the skin. Place 2 half tablespoons over each breast and melt the rest for basting.
½ cup unsalted butter
Optional: Salt and pepper the top skin over the entire turkey.
1 teaspoon kosher salt, ½ teaspoon pepper
Cover the turkey with foil, and bake for 20-25 minutes per pound.
During the last 30 to 45 minutes, remove the foil. If the skin looks like it’s beginning to dry, slowly pour melted butter over the turkey. Repeat as needed to keep the skin moist and flavorful.
Remove the turkey from the oven, and allow it to rest for 20 minutes before carving.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of approximately a cup depending on the size of the turkey and what type of meat is consumed. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.