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Herb Butter Roast Turkey Recipe
Learn how to make juicy herb butter roast turkey with crispy skin using step-by-step instructions and cooking times for a perfect holiday meal.
Classic Roast Turkey with Herb Butter is a traditional centerpiece dish that features a whole turkey coated inside and out with a savory compound butter infused with fresh herbs such as rosemary, thyme, and sage, along with garlic, lemon, and black pepper. The seasoned bird is roasted until the skin turns deeply golden and crisp while the meat remains moist and tender, thanks to periodic basting and the moisture-locking properties of the butter. Often prepared for large gatherings and festive meals—most notably Thanksgiving and Christmas dinners—this preparation delivers balanced aromatics and rich flavor without complex techniques, making it a reliable option for both experienced cooks and holiday hosts seeking predictable, crowd-pleasing results.
Herb Butter Roast Turkey Recipe
This version streamlines holiday prep by letting you mix the herb butter up to three days ahead, so all that’s left on the big day is a quick rub and roast. The recipe also scales smoothly—from a modest 10-pound bird for smaller gatherings to a 20-pound feast—without altering the core method.
Prep Time
90 minutes
90 minutes
Cook Time
210 minutes
210 minutes
Total Time
330 minutes
330 minutes
Ingredients
Whole turkey, 12–14 lb
- Unsalted butter (softened), 1 cup
- Fresh parsley (finely chopped), 2 tbsp
- Fresh thyme leaves (finely chopped), 1 tbsp
- Fresh rosemary (finely chopped), 1 tbsp
- Fresh sage (finely chopped), 1 tbsp
- Garlic cloves (minced), 4
- Lemon zest, 1 tbsp
- Kosher salt, 2 ½ tsp (plus extra for cavity)
- Freshly ground black pepper, 1 ½ tsp
- Yellow onion (quartered), 1 large
- Carrot (chunked), 1 large
- Celery stalk (chunked), 1 large
- Lemon (halved), 1 medium
- Whole garlic head (halved crosswise), 1
- Fresh herb sprigs (thyme, rosemary, sage), 4–6 sprigs
- Low-sodium chicken or turkey broth, 2 cups
- Olive oil, 1 tbsp
- Dry white wine, ½ cup (optional, for basting)
- Bay leaves, 2 (optional)
- Paprika, ½ tsp (optional, for color)
- All-purpose flour, ¼ cup (optional, for gravy)
Method
Take the turkey out of the refrigerator and let it stand at room temperature for about one hour
- Pat the turkey dry with paper towels inside and out to remove excess moisture
- Remove the neck and giblets from the cavity and set them aside for stock or discard
- Preheat the oven to 425°F / 220°C and position a rack in the lower third of the oven
- In a small bowl mash softened unsalted butter with chopped parsley rosemary thyme sage minced garlic lemon zest salt and pepper until well combined
- Gently slide your fingers under the skin over the breast and thighs to loosen it without tearing
- Rub about two-thirds of the herb butter directly onto the meat beneath the loosened skin
- Spread the remaining herb butter over the entire exterior of the turkey coating breast legs and wings
- Season the cavity generously with salt and pepper
- Fill the cavity with quartered onion halved lemon garlic cloves and extra herb sprigs if desired
- Tie the legs together with kitchen twine and tuck the wing tips under the body
- Set the turkey breast side up on a rack inside a large roasting pan
- Pour roughly two cups of low-sodium chicken broth or water into the bottom of the pan to prevent drippings from burning
- Place the pan in the oven and roast the turkey at 425°F for 30 minutes to start browning the skin
- Without opening the door reduce the oven temperature to 325°F / 165°C and continue roasting
- Baste the turkey every 30 to 45 minutes with the pan drippings adding more broth if the pan dries out
- Tent the breast loosely with foil if it begins to brown too quickly
- Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F about 13 to 15 minutes per pound
- Transfer the turkey to a carving board and loosely cover with foil
- Let the turkey rest for at least 30 minutes so the juices redistribute
- Strain the pan drippings skim excess fat and use the liquid to make gravy if desired
- Carve the rested turkey and serve immediately with gravy and preferred side dishes
Nutrition (whole recipe)
Calories
8500 kcal Protein
810 g Fat
525 g Carbs
71 g Fiber
11 g Sugar
13 g
8500 kcal Protein
810 g Fat
525 g Carbs
71 g Fiber
11 g Sugar
13 g
Notes
For shatter-crisp skin, salt the bird and let it rest uncovered on a rack in the fridge overnight; the herb butter will adhere even better to the dried surface. Slip a thermometer probe deep in the thigh before it goes in the oven—opening the door less often keeps heat steady and speeds cooking. Want a subtle smoky note? Drape a few strips of applewood bacon over the breast for the first hour, then remove so the skin can finish browning.
why this recipe
This herb butter roast turkey elevates the timeless centerpiece with an irresistible balance of crisp, golden skin and succulent, deeply seasoned meat, thanks to a generous infusion of fresh herbs and rich, aromatic butter that melts directly into every crevice. The straightforward method transforms simple ingredients into a show-stopping main course, filling the kitchen with an inviting fragrance while all but guaranteeing tender, evenly cooked slices from breast to drumstick. By marrying classic technique with a luxurious, flavorful twist, this recipe delivers both nostalgic comfort and modern culinary flair—making it the kind of dish guests remember long after the last bite.
FAQs
FAQ acf
Frequently Asked Questions
How can I prevent the turkey breast from drying out while the dark meat finishes cooking?
Once the breast skin is beautifully golden, loosely tent just the breast with foil; this reflects heat so the legs and thighs can keep cooking while the lean white meat coasts to its final temperature. You can also mound a layer of herb-butter–soaked cheesecloth or a few bacon strips over the breast for the first hour, then remove them so the skin can finish crisping without overcooking the meat.
How far in advance should I start thawing my turkey, and what’s the safest method?
Plan on refrigerator-thawing for about 24 hours per 4–5 lb of bird—so a 12- to 14-pound turkey needs 3–4 full days on a rimmed tray (40 °F / 4 °C or below). If you’re short on time, submerge the wrapped turkey in cold water, changing the water every 30 minutes; this “cold-water thaw” takes roughly 30 minutes per pound and the turkey must be roasted as soon as it’s fully thawed.
What’s the best way to store and reheat leftover turkey so it stays moist?
Carve the meat off the bones, nestle it in shallow, airtight containers with a splash of cooking juices or broth, and chill within 2 hours (up to 4 days in the fridge or 2–3 months frozen). Reheat gently—covered with foil in a 300 °F/150 °C oven, or in a microwave/steamer—adding a little extra broth or gravy so the steam warms the turkey to 165 °F while keeping it moist.