This Herb Butter Roasted Turkey is the star of any holiday feast! With a mix of fresh herbs and creamy butter, it’s juicy and full of flavor. Your guests will love it!
I can’t resist the smell when it’s cooking—it makes the whole house feel cozy! Plus, the crispy skin is just too good to pass up. Who will say no to extra helpings? 🦃
Key Ingredients & Substitutions
Whole Turkey: A 12-14 pound turkey is ideal for feeding a crowd. If that’s too much, you can use a smaller bird or even just a turkey breast for a simpler meal.
Unsalted Butter: This is crucial for flavor. If you’re watching your saturated fat intake, consider using olive oil or a dairy-free butter alternative instead for seasoning.
Fresh Herbs: Use fresh herbs for the best flavor! If you can’t find fresh rosemary, thyme, or sage, dried versions work—just use about 1/3 of the amount since they’re more concentrated.
Garlic: Fresh garlic is best for richness. If you’re in a pinch, garlic powder can substitute; just use 1/2 teaspoon for each clove.
Lemon and Onion: These are great for added moisture and flavor! If you’re out of lemons, you can use an orange. Any kind of onion will also work if you don’t have yellow ones.
How Do I Ensure My Turkey Stays Moist?
Keeping your turkey moist can be tricky, but here are a few tips. First, remember to let it come to room temperature before cooking; this helps it cook evenly.
- Loosening the skin and spreading butter underneath not only adds flavor but also helps keep the meat juicy.
- Basting occasionally with pan juices prevents drying and adds extra flavor.
- Don’t skip on the resting time! Letting the turkey rest for 20-30 minutes after cooking is essential for juicy meat.
How to Make Herb Butter Roasted Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1 cup (2 sticks) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped (plus extra whole sage leaves for garnish)
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional, for color)
- 1 lemon, halved
- 1 onion, quartered
- 3-4 sprigs fresh rosemary, thyme, and sage for inside the cavity
- Olive oil, for drizzling
- Fresh herbs and rosemary sprigs, for garnish
How Much Time Will You Need?
This delicious Herb Butter Roasted Turkey takes about 30 minutes of prep time and around 3 to 3.5 hours to roast, depending on the size of the turkey. Make sure to let it rest for 20-30 minutes after cooking for the juiciest results!
Step-by-Step Instructions:
1. Prepping Your Turkey:
First things first, preheat your oven to 325°F (163°C). Take the turkey out of the refrigerator about an hour before roasting it—this will help it cook evenly. Pat the turkey dry inside and out with paper towels.
2. Making the Herb Butter:
In a medium bowl, mix the softened butter with minced garlic, chopped rosemary, thyme, sage, parsley, salt, pepper, and smoked paprika (if you’re using it). This lovely blend is what gives our turkey all those amazing flavors!
3. Adding the Butter:
Carefully loosen the skin from the turkey breast by sliding your fingers between the skin and the meat—be gentle to avoid tearing it! Spread about half of the herb butter mixture under the skin, and then rub the rest all over the outside of the turkey.
4. Stuffing the Cavity:
Now it’s time to add some flavor inside! Stuff the turkey cavity with the lemon halves, quartered onion, and those lovely sprigs of rosemary, thyme, and sage. This will make your turkey smell fantastic as it cooks!
5. Roasting the Turkey:
Place the turkey breast side up in a roasting pan on a rack. Drizzle a little olive oil over the top for a crispy skin. Tent the turkey loosely with aluminum foil, and roast it in the preheated oven, basting with pan juices now and then for about 3 to 3.5 hours. Remove the foil during the last 30-45 minutes to let the skin get nice and golden brown.
6. Checking for Doneness:
To make sure your turkey is cooked just right, insert a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C) when it’s ready!
7. Letting It Rest:
Once it’s done, carefully remove the turkey from the oven and let it rest for 20-30 minutes, tented with foil. This resting period allows the juices to redistribute, making the meat even juicier.
8. Serving Your Turkey:
Transfer your beautifully roasted turkey to a serving platter, lining it with fresh rosemary sprigs. Garnish with whole sage leaves if you’d like for a pop of color. Serve with pan gravy or herb butter sauce to take it over the top!
Enjoy your perfectly roasted Herb Butter Turkey with crispy skin and juicy meat—it’s sure to be a hit!
Can I Use a Frozen Turkey?
Absolutely! Just make sure to fully thaw it in the refrigerator for a few days before cooking. A typical rule is 24 hours of thawing time for every 4-5 pounds of turkey.
What if I Don’t Have Fresh Herbs?
No worries! You can substitute with dried herbs, just remember to use about 1/3 of the amount since dried herbs are more concentrated. For this recipe, use 1 teaspoon of dried herbs in place of 1 tablespoon of fresh herbs.
How Can I Store Leftovers?
Store any leftover turkey in an airtight container in the fridge for up to 3-4 days. You can freeze leftovers for longer storage; just make sure to wrap it well in plastic wrap and aluminum foil before freezing.
Can I Make This Recipe Ahead of Time?
While it’s best to roast the turkey fresh, you can prepare the herb butter a day in advance and store it in the refrigerator. Just ensure you bring it back to room temperature before using it on the turkey for easier spreading.