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Best Herb Butter Roasted Turkey – Easy Thanksgiving Recipe

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This foolproof herb butter roasted turkey delivers impossibly juicy meat and crackling-crisp skin. A simple technique of massaging herb butter under the skin creates a self-basting bird that’s perfect for Thanksgiving or any special occasion.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), completely thawed
  • 1 cup (2 sticks) unsalted butter, softened
  • ¼ cup fresh rosemary, finely chopped
  • ¼ cup fresh thyme leaves
  • ¼ cup fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 teaspoons kosher salt, plus more for the cavity
  • 1 teaspoon black pepper, freshly ground
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cups low-sodium chicken broth

Instructions

  1. Prep the turkey (30 minutes before roasting): Take your thawed turkey out of the fridge. Remove the giblets and neck from the cavity. Pat the turkey completely dry inside and out with paper towels. Let it sit on the counter for 30 minutes to take the chill off.
  2. Make the herb butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Mash it all together with a fork until well combined.
  3. Loosen the skin: Gently slide your fingers under the skin of the turkey breast, starting at the neck cavity. Work your way down, being careful not to tear the skin. Create a pocket between the skin and the meat. Do the same for the thighs, if you can reach them.
  4. Apply the butter: Take about two-thirds of the herb butter and use your fingers to push it under the skin, spreading it evenly over the breast meat and the tops of the thighs. Massage gently from the outside to distribute. Then, take the remaining butter and rub it all over the outside of the skin.
  5. Season the cavity and truss: Sprinkle the inside of the turkey cavity with a little salt and pepper. Stuff it with the quartered onion, the lemon halves, and a few sprigs of fresh thyme and rosemary if you have them. Tie the legs together with kitchen twine. Tuck the wing tips under the bird’s back.
  6. Arrange the vegetables and broth: Scatter the chopped carrots, celery, and remaining onion pieces in the bottom of your roasting pan. Pour the 2 cups of chicken broth into the pan. Place the turkey on the rack, breast-side up.
  7. Roast the turkey: Preheat your oven to 425°F (220°C). Place the turkey on the lower-middle rack and roast for 30 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C). Continue roasting for about 2 to 2 ½ hours more, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
  8. Baste (optional but recommended): About an hour into the roasting time, start basting the turkey with the pan juices every 30 minutes. If the skin is browning too quickly, tent the turkey loosely with aluminum foil.
  9. Rest the turkey: Once the turkey is done, carefully transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 30 minutes, up to 45 minutes. This allows the juices to redistribute throughout the meat.

Notes

Patting the turkey dry is crucial for crispy skin. Don’t rely on the pop-up timer; use an instant-read thermometer. Let the turkey rest for at least 30 minutes before carving to keep it juicy. The herb butter can be made up to 3 days ahead.

Nutrition

Keywords: herb butter roasted turkey, Thanksgiving turkey, roasted turkey, turkey recipe, holiday turkey, juicy turkey, crispy skin turkey

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