This Herb Butter Roasted Turkey is a juicy and flavorful delight! It’s slathered in a delicious mix of herbs and butter, making it perfect for special occasions.
Just picture the golden, crispy skin and tender meat. I can’t resist stealing a bite while it’s still roasting – the smell is just too good! 😋
I love how the butter keeps the turkey moist and packed with flavor. Serve it with your favorite sides, and you’ll have a Thanksgiving hit on your hands!
Key Ingredients & Substitutions
Whole Turkey: A 12-14 pound turkey is perfect for feeding a crowd. If you can’t find a turkey this size, opt for a smaller or larger one, adjusting cooking times as needed. Just ensure it’s fully thawed before roasting!
Unsalted Butter: This ingredient is essential for flavor and moisture. For dairy-free options, use vegan butter or olive oil. Keep in mind that the flavor might change slightly, but the turkey will still taste great!
Fresh Herbs: Rosemary, thyme, and sage give a lovely flavor. You can use dried herbs if fresh isn’t available, but use only a third of the amount as dried herbs are more concentrated. Personally, I find fresh herbs really uplift the dish.
Chicken Broth: Low sodium chicken broth keeps it from getting too salty. You could substitute vegetable broth for a lighter flavor or use water, but the broth adds a depth that really enhances the turkey.
How Do You Achieve Perfectly Crisp Turkey Skin?
To get that desirable crispy skin, start by ensuring the turkey is completely dry. Any moisture will steam the skin instead of crisping it up.
- Pat the turkey dry well with paper towels before seasoning.
- Rub your herb butter under the skin and all over the outside generously.
- Roast at a steady 325°F (165°C) and baste every 45 minutes with pan juices to keep it moist.
- If the skin isn’t golden enough, increase the oven temperature to 400°F (200°C) for the last 20-30 minutes.
Following these tips will help you nail that crispy, golden skin we all crave!
Herb Butter Roasted Turkey
Ingredients You’ll Need:
For the Turkey:
- 1 whole turkey (12-14 pounds), thawed and patted dry
For the Herb Butter:
- 1 cup (2 sticks) unsalted butter, softened
- 3 tablespoons fresh rosemary, finely chopped
- 3 tablespoons fresh thyme, finely chopped
- 3 tablespoons fresh sage, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika (optional, for color)
For Stuffing:
- 1 lemon, halved
- 1 onion, quartered
For Roasting:
- 2 cups low sodium chicken broth (for basting and roasting pan)
- Fresh herb sprigs (rosemary, sage, thyme) for garnish
How Much Time Will You Need?
You’ll need about 30 minutes for preparation and 3 to 3.5 hours for roasting, depending on the weight of your turkey. Plus, include an additional 20-30 minutes of resting time after roasting for the juiciest turkey. Happy cooking!
Step-by-Step Instructions:
1. Prep the Turkey:
Begin by preheating your oven to 325°F (165°C). Remove any giblets or neck from the turkey, if they are included. Using paper towels, pat the turkey dry thoroughly to help with crispy skin later on.
2. Make Herb Butter:
In a medium bowl, combine the softened butter with the chopped rosemary, thyme, sage, minced garlic, salt, pepper, and paprika. Mix everything together until well combined into a flavorful paste.
3. Butter the Turkey:
Carefully loosen the skin of the turkey over the breasts and thighs by gently sliding your hands between the skin and meat. Spread half of the herb butter underneath the skin, directly onto the meat for maximum flavor. Rub the remaining herb butter all over the skin of the turkey.
4. Stuff the Turkey:
Take the lemon halves and onion quarters, and stuff them inside the turkey’s cavity. Add a few fresh herb sprigs for an extra burst of flavor while roasting.
5. Truss Turkey (Optional):
If you’d like, tie the legs of the turkey together with kitchen twine and tuck in the wing tips under the body for a neat presentation and even cooking.
6. Roast Setup:
Place the turkey breast side up on a roasting rack in a large roasting pan. Pour chicken broth into the bottom of the pan ensuring it covers the base. This will help keep the turkey moist during cooking while also creating delicious gravy drippings!
7. Roasting:
Put the turkey in your preheated oven and plan for about 13-15 minutes per pound. So for a 12-14 pound turkey, you’re looking at approximately 3 to 3 ½ hours. Baste the turkey with pan juices every 45 minutes to keep it skin crispy and flavorful.
8. Check Temperature:
After about 2 ½ hours, it’s time to check the internal temperature. Insert an instant-read thermometer into the thickest part of the thigh, making sure not to touch the bone. The turkey is ready when it reads 165°F (74°C).
9. Rest the Turkey:
Once cooked, remove the turkey from the oven and cover it loosely with aluminum foil. Allow it to rest for at least 20-30 minutes before carving, to let the juices redistribute and ensure moist meat.
10. Serve:
Garnish the serving platter with fresh herb sprigs and lemon wedges for a pop of color. Carve the turkey and serve it alongside your favorite sides and delicious gravy made from the drippings. Enjoy!
Your golden, juicy Herb Butter Roasted Turkey with a fragrant herby crust is now ready to impress your guests! Happy feasting!
Can I Use a Frozen Turkey?
Yes, you can use a frozen turkey, but make sure to thaw it completely before roasting! The safest way is to thaw it in the refrigerator for several days (allow about 24 hours of thawing for every 4-5 pounds of turkey).
How Do I Adjust Cooking Time for a Smaller or Larger Turkey?
Cooking time is crucial! Plan for about 13-15 minutes per pound. So, if you have a smaller turkey (like 10 pounds), aim for about 2 to 2.5 hours. For larger turkeys (like 18 pounds), you may need 4 to 4.5 hours. Always check the internal temperature for doneness!
Can I Make the Herb Butter Ahead of Time?
Absolutely! You can prepare the herb butter a day or two in advance. Just store it in an airtight container in the fridge. Take it out a bit before using so it softens for easy spreading under the turkey skin.
What Should I Do with Leftover Turkey?
Store leftover turkey in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage, up to 3 months! Just make sure to slice it before freezing, so it’s easier to use in future recipes like sandwiches or soups.
