Unique Thanksgiving Recipe: Black Garlic Turkey — Juicy, Golden & Full of Umami
This Black Garlic Turkey is the centerpiece your Thanksgiving table has been waiting for. A blend of fresh garlic, herbs, and I Love Black Garlic Purée creates a rich compound butter that bastes the turkey as it roasts, locking in moisture and flavor. The result? Crispy, golden skin and tender meat with an irresistible sweet-umami depth that elevates classic holiday flavor.
Yield 10–12 servings • Time 3–3.5 hours
Ingredients
- 1 whole turkey (12–14 lbs), thawed and patted dry
- ½ cup unsalted butter, softened
- 4 cloves fresh garlic, minced
- 3 tbsp I Love Black Garlic Purée (or 6 peeled black garlic cloves, mashed)
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped rosemary
- 1 tbsp olive oil
- Salt and freshly cracked black pepper to taste
- 1 lemon, halved
- 1 onion, quartered
- 1 cup chicken or turkey broth
Instructions
- Preheat and prep Preheat oven to 325°F (165°C). Pat turkey dry inside and out with paper towels.
- Make black garlic butter In a bowl, mix butter, fresh garlic, black garlic, thyme, rosemary, olive oil, salt, and pepper until smooth.
- Loosen the skin Gently separate the turkey skin from the breast and thighs. Rub half the black garlic butter under the skin and the rest over the outside.
- Stuff and tie Place lemon halves and onion inside the cavity. Tie legs loosely with kitchen twine.
- Roast Place turkey breast-side up on a rack in a roasting pan. Pour broth into the bottom of the pan. Roast 3 to 3½ hours, basting occasionally with pan juices.
- Check temperature Internal temp should reach 165°F (74°C) at the thickest part of the thigh. Let rest 20–30 minutes before carving.
- Serve Slice and drizzle with pan juices. Garnish with herbs and roasted garlic cloves for presentation.
Tips and Variations
- For crispier skin: Chill the buttered turkey uncovered in the fridge for 1–2 hours before roasting.
- For extra depth: Whisk a spoonful of pan drippings with Black Garlic Oil for an incredible gravy base.
- Make-ahead: Prepare black garlic butter up to 3 days ahead and store in the fridge.
- Serving suggestion: Pair with Black Garlic Sausage Stuffing and Roasted Garlic Butter for a complete holiday spread.
Make It with the Best Black Garlic
Use I Love Black Garlic Purée for smooth texture and perfect balance in marinades, compound butters, and gravies.
