Roast Turkey with Herb Butter (Print Version)

A beautifully golden, juicy turkey slathered in fragrant herb butter — the centerpiece of any festive meal, bursting with savory flavor.

# What You’ll Need:

→ Turkey and Herb Butter

01 - 1 whole turkey (12-14 lbs), thawed if frozen
02 - 1 cup (2 sticks) unsalted butter, softened
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tbsp fresh sage, chopped
06 - 4 cloves garlic, minced
07 - 2 tsp salt
08 - 1 tsp black pepper
09 - 1 lemon, halved
10 - 1 onion, quartered
11 - 2 cups chicken or turkey broth

→ Optional Aromatics for Cavity

12 - 1 apple, quartered
13 - Extra sprigs of rosemary, thyme, and sage

# How to Make It:

01 - Preheat oven to 325°F (160°C). Remove giblets and neck from turkey cavity; pat turkey dry with paper towels.
02 - In a bowl, mix softened butter with rosemary, thyme, sage, garlic, salt, and pepper.
03 - Gently loosen the skin over the turkey breast with your hands and spread some herb butter under the skin. Rub the remaining herb butter all over the outside of the turkey.
04 - Stuff the cavity with lemon halves, onion quarters, and optional apple and herb sprigs for extra flavor.
05 - Place the turkey on a rack in a large roasting pan. Pour 2 cups of broth into the bottom of the pan.
06 - Tent the turkey loosely with foil and roast for about 15 minutes per pound.
07 - Baste the turkey with pan juices every 45 minutes.
08 - Remove foil in the last 45 minutes to allow the skin to brown.
09 - Turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
10 - Transfer the turkey to a carving board, tent loosely with foil, and let rest for 30 minutes before carving.
11 - Serve with pan drippings or your favorite gravy.

# Additional Tips::

01 -
  • Made with simple fresh ingredients that transform an ordinary turkey into something spectacular
  • Foolproof method ensures juicy meat and crispy skin every time
  • Creates built-in flavor that eliminates the need for complicated gravy
  • Can be prepped ahead to reduce day-of stress
02 -
  • This recipe creates a self-basting effect where the butter continually moistens the meat during cooking
  • For food safety, never stuff a turkey with traditional bread stuffing as it may not reach safe temperatures
  • The drippings make incredible gravy with minimal effort beyond thickening
  • The herb butter can be made up to three days ahead and stored in the refrigerator, just bring to room temperature before using
03 -
  • Invest in an instant-read digital thermometer for perfect results every time. Guessing at doneness is the primary reason for overcooked turkey
  • Calculate your cooking time based on the weight, then work backward from your desired serving time, accounting for the 30-minute rest
  • If using a frozen turkey, allow approximately 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey weight

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