Garlic Herb Butter Roast Turkey with Gravy (No Basting!)

Author: Nicole Maguire

Servings:

Calories: 422kcal

This Garlic Herb Butter Roast Turkey with Gravy (No Basting!) recipe gives you the ultimate juicy roast turkey that’s truly foolproof – no brining buckets, no basting, no complicated steps. You can dry-brine for extra tenderness and browning (recommended, but optional), then roast low and slow over vegetables to create built-in pan drippings for a rich homemade gravy. Perfect for Thanksgiving, Christmas, entertaining and first-time turkey cooks.

Prep Time20

Cook Time3

Total Time3 20

Ingredients

TURKEY

1 x 3.4–4 kg (7¼–8¾ lb) whole turkey, completely thawed (see note 1 for larger turkey sizes and cooking times, see note 2 for thawing, see note 4 for cooking turkey breast)
1 whole lemon, halved
1 whole garlic bulb, unpeeled, halved
1 brown onion, quartered
4 thyme sprigs, or more if desired
4 rosemary sprigs

DRY-BRINE (OPTIONAL – apply the day before cooking)

2 tbsp sea salt flakes (for a 3.4–4 kg/7¼–8¾ lb turkey – see note 3 for salt amounts for larger turkeys)

VEGETABLE BASE

2 carrots, chopped into batons
2 celery stalks, chopped into batons
2 brown onions, quartered
1 whole garlic bulb, unpeeled, halved
2 bay leaves
375 ml water

GARLIC HERB BUTTER

250 g unsalted butter, softened (for larger turkey sizes, see note 1)
1 tbsp olive oil
1 tbsp freshly minced garlic
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh thyme
1 tsp sweet paprika
1 tsp freshly cracked black pepper

GRAVY

3 tbsp plain (all-purpose) flour
500 ml chicken stock

TO SERVE

Fresh rosemary sprigs (optional)
Cranberry sauce
Mashed potatoes
Steamed broccolini (tenderstem broccoli)

Instructions

Prepare the turkey – Trim off the tail (the “parson’s nose”), any excess fat or loose skin, and, if necessary, remove any stray feathers (I use my fingers or scissors to snip them off). If necessary, take out the neck and giblets from the cavity (discard or place in the base of the cooking tray for the gravy, if desired – note not all turkeys will have these). Pat the turkey dry with a paper towel.
Dry-brine the turkey 12–24 hours prior (optional, but recommended) – Sprinkle 1½ tablespoons of the salt evenly all over the skin. Sprinkle the remaining ½ tablespoon inside the cavity. See note 3 for salt amounts for larger turkey sizes. Place the turkey, uncovered, in the fridge for 12–24 hours. Do not rinse the turkey before cooking. If you don’t have time to leave the turkey in the fridge for 12–24 hours, don’t panic! Salt the turkey as per this step and leave it for as long as you can, or simply continue the recipe and cook it immediately. Brining gives a noticeably juicier result, but the turkey is still delicious without it.
Fill the cavity – Remove the turkey from the fridge 1 hour before cooking. Do not wipe away the salt. Place the lemon halves, garlic halves, onion quarters, thyme and rosemary inside the cavity. Tie the legs loosely with kitchen string and tuck the wings underneath.
Make the garlic herb butter – In a bowl, combine the softened butter, olive oil, garlic, rosemary, thyme, paprika and pepper. Turn the turkey breast-side down and rub 2–3 tablespoons of the butter over the back and under the wings. Turn the turkey breast-side up.
Set up the roasting tray – Place the carrots, celery, onions, halved garlic bulb and bay leaves in a large roasting tray. Pour in the water. Place the turkey breast-side up directly on top of the vegetables. Pour the remaining butter mixture on top of the turkey and use your hands to ensure the turkey is coated as evenly as possible.
Roast – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). Place the turkey on the lowest rack in the oven. Roast the turkey, uncovered, for 3 hours, or until the breast reaches 70–75°C (158–167°F) on a meat thermometer, and the thigh reaches 75–80°C (167–176°F) – see note 1 for cooking times for various sizes. If there are any areas browning too quickly, cover them loosely with foil. If the turkey is paler than you'd like near the end, increase the oven to 200°C (400°F) (180°C/350°F fan-forced) for the last 15 minutes of cooking to deepen the colour.
There is no need to baste the turkey during roasting!
Rest – Transfer the turkey to a tray and rest for 30 minutes before carving.
Make the gravy – Place the roasting tray (including all the juices and fat) on the stovetop over medium heat. Stir the flour into the vegetables and fat and cook for 2 minutes, scraping up the browned bits. Pour in the chicken stock. Simmer for 6–8 minutes, breaking up the vegetables with a wooden spoon as they soften. Push everything through a fine sieve into a saucepan or jug. Discard the solids.
Serve – Place the turkey on a platter. Arrange the rosemary sprigs around the platter and serve with the gravy and cranberry sauce on the side. I like to present it this way at the table before carving.
Carve the turkey – Place the rested turkey on a large board. Start by removing the thighs: gently pull each leg outward and cut through the natural joint where the thigh meets the body. Separate the drumstick from the thigh if you like. Next, remove the wings by cutting through the joint where each wing attaches to the breast; you can cut each wing into two pieces (the “flat” and the “drumette”) if desired. To remove the breast meat, run the knife down one side of the breastbone and follow the ribcage all the way down until the whole breast comes off in one piece. Place the breast on the board and slice it crossways into even pieces. Save the frame for stock (you can freeze it).
Plate the turkey – Arrange the sliced breast, thighs, drumsticks and wings on a large serving platter. Add rosemary sprigs for presentation if you like. Serve with the warm gravy and cranberry sauce on the side and with mashed potato and steamed broccolini, or the sides of your choice.

Notes

Note 1 – Cooking times
A 3.4–4 kg (7¼–8¾ lb) turkey typically takes 3 hours – 3 hours 10 minutes at 180°C (350°F) (160°C/325°F fan-forced). As a guide, cook your turkey for 15 minutes per 500 g (1 lb), but always rely on internal temperature:

70–75°C (158–167°F) in the thickest part of the breast
75–80°C (167–176°F) in the thigh

While I rarely use meat thermometers in my cooking, I do recommend one for cooking turkey (especially if it’s your first time).

Cooking time guide (up to 6 kg/13 lb)

3 kg (6½ lb) → 2 hours 15 minutes – 2 hours 30 minutes
3.4 kg (7¼ lb) → 2 hours 45 minutes – 3 hours
4 kg (8¾ lb) → 3 hours – 3 hours 10 minutes
4.5 kg (9¾ lb) → 3 hours 20 minutes – 3 hours 30 minutes
5 kg (11 lb) → 3 hours 45 minutes – 4 hours
5.5 kg (12 lb) → 4 hours 15 minutes – 4 hours 30 minutes
6 kg (13 lb) → 4 hours 30 minutes – 4 hours 45 minutes

Start checking the internal temperature with a meat thermometer 20–30 minutes before the earliest time on the range. This recipe works for a turkey up to 6 kg (13 lb). There is no need to modify the ingredients. The only thing you may want to increase is the butter ratio – 250 g (9 oz) is plenty, but for ease of coverage, you can increase the butter up to 350 g (12½ oz).

Cooking two turkeys?

Roasting two medium turkeys (3.5–5 kg/7¾–11 lb each) is often easier and juicier than cooking one very large bird. Place them in separate roasting pans, ensuring air can circulate around both. Cooking time will be similar to a single turkey of the same size, however allow an additional 15–30 minutes total to account for heat recovery and oven load. Begin checking the temperature at the regular timeframe, but understand they may need longer. Use internal temperature and a meat thermometer (not time) as the final measure – check each turkey individually as one may cook faster than the other.

Butter scaling (optional)

250 g (9 oz) butter is plenty for a 3–4 kg (6½–8¾ lb) turkey, but if your turkey is 5–6 kg (11–13 lb), you may increase to 300–350 g (10½–12½ oz) for easier coverage and extra richness.

Note 2 – How to thaw a turkey

Thawing in the fridge is the safest method. Allow 12 hours per 1 kg (2 lb) of turkey.

3 kg (6½ lb) → approx. 36 hours
3.4 kg (7¼ lb) → approx. 40 hours
4 kg (8¾ lb) → approx. 48 hours
4.5 kg (9¾ lb) → approx. 54 hours
5 kg (11 lb) → approx. 60 hours
6 kg (13 lb) → approx. 72 hours

For best results, avoid turkeys larger than 6 kg (13 lb). Bigger birds can cook unevenly, take significantly longer to roast, and are more prone to dry breast meat. If you’re feeding a large group, it’s better to cook two medium turkeys (3.5–5 kg/7¾–11 lb each) rather than one oversized bird.

How do I urgently thaw a frozen turkey?

For a faster thaw, place the wrapped turkey in a sink of cold water, changing the water every 30 minutes. Allow 1 hour per 500 g (1 lb). This is for emergencies only! Use the fridge method above for best results.

Note 3 – Dry-brine and salt amounts

Dry-brining is recommended for the juiciest, most evenly seasoned turkey, but it is not mandatory. If skipped, the recipe will still work beautifully – brining just gives you a more tender, better-browned result.

Salt guide using :

3–4 kg (6½–8¾ lb) turkey → 2 tbsp (as listed in ingredients)
4.5–5 kg (9¾–11 lb) turkey → 2½ tbsp (½ tbsp inside cavity, remaining all over outside)
5.5–6 kg (12–13 lb) turkey → 3 tbsp (½ tbsp inside cavity, remaining all over outside)

Note 4 – Cooking boneless turkey breast

For a rolled turkey breast (around 1.5–2 kg/3¼–3½ lb) – Roast at the same oven temperature as the recipe. As a guide, allow 60–75 minutes, checking early. You’re looking for an internal temperature of 68–70°C (154–158°F), then rest it well (it will continue cooking as it rests and stay juicy).

For a single turkey breast (not rolled) – Again, same flavours and method, but it will cook faster. A 1–1.5 kg (2–3¼ lb) breast will usually take around 45–60 minutes at the same temperature as the recipe. I recommend covering loosely with foil if it’s browning too quickly and checking the internal temp rather than relying on time alone.

Make Ahead

You can absolutely spread the work over a couple of days so you’re not doing everything on the big day.

The day (or two) before

Dry-brine (optional but strongly recommended) – Follow the dry-brine step in the method and leave the turkey uncovered in the fridge for 12–24 hours. This seasons the meat all the way through and helps the skin turn beautifully golden.
Garlic herb butter (up to 2 days ahead) – Make the garlic herb butter and store it in an airtight container in the fridge. On roasting day, bring it to room temperature so it’s soft and easy to spread over the turkey.
Vegetable base (1 day ahead) – Chop the carrots, celery, onions and garlic for the roasting base. Store in an airtight container or reusable bag in the fridge. On the day, tip them straight into the roasting tray with the bay leaves and water.

On the day – spreading the load

You’ve got two main options:

Option A – Roast and serve fresh (best)

Follow the recipe as written:

Dry-brine done → remove the turkey from the fridge 1 hour before cooking.
Roast → rest for 30 minutes.
Make the gravy while the turkey rests.
Carve and serve immediately.

This gives you the juiciest result, especially for a special occasion.

Option B – Roast earlier, reheat to serve

If you don’t want the oven tied up right before everyone arrives:

Roast the turkey fully according to the recipe.
Rest for 30–45 minutes, then carve the turkey completely.
Arrange the sliced meat in a large baking dish, drizzle over a little pan juice or gravy, cover tightly with foil and refrigerate once cool.

To serve later the same day or following day:

Bring the dish out of the fridge 30 minutes before reheating.
Cover tightly with foil and warm in a 180°C (350°F) (160°C/325°F fan-forced) oven for 20–30 minutes or until piping hot.
Reheat the gravy gently on the stovetop or in the microwave, loosening with a splash of stock or water if it thickens.

Leftovers

Cooked turkey – Carve leftover meat off the bones within 2 hours of cooking. Store in shallow airtight containers in the fridge for up to 3 days. For longer storage, freeze for up to 3 months. Freeze in smaller portions so it’s easy to thaw and use.
Gravy – Cool completely, then store in an airtight container in the fridge for up to 3 days. You can also freeze the gravy for up to 3 months. Thaw in the fridge overnight before reheating.
Carcass/bones – Don’t throw them out – they’re gold for stock. Once cool, break the frame into pieces and refrigerate for up to 2 days or freeze for up to 3 months. Use for homemade stock.

Reheating instructions

Oven (best for larger portions) – Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced). Place the sliced turkey in a baking dish, add a splash of stock, water or gravy, and cover tightly with foil. Heat for 15–25 minutes, or until piping hot all the way through.
Microwave (best for small portions) – Place slices of turkey on a microwave-safe plate, sprinkle with a little water and cover with a microwave-safe cover. Heat in short bursts, turning the pieces as needed, until steaming hot.
Gravy – Reheat gently in a small saucepan over low heat, stirring often. Add a splash of water or stock if it thickens too much. Or microwave in short bursts, stirring in between, until hot.

For best food safety, only reheat leftovers once and always until they’re steaming hot in the centre.

Nutrition Facts

Garlic Herb Butter Roast Turkey with Gravy (No Basting!)

Amount per Serving

Calories

422

% Daily Value*

Fat

Saturated Fat

138

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

3293

143

Potassium

321

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

4749

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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