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Best Herb Butter Roasted Turkey for a Perfect Holiday Feast

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This herb butter roasted turkey is juicy, golden, and packed with flavor. It’s the perfect centerpiece for your holiday table, made with simple ingredients and a foolproof method.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed completely
  • 1 cup unsalted butter, softened to room temperature
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon salt (kosher salt preferred)
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 cups low-sodium chicken broth

Instructions

  1. Thaw the turkey completely (if frozen). This takes about 24 hours for every 4-5 pounds in the refrigerator.
  2. Make the herb butter: In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, salt, and pepper. Mix until evenly distributed. Can be made up to 3 days ahead.
  3. Preheat your oven to 325°F (163°C). Position the rack in the lower third of the oven.
  4. Prepare the turkey: Remove giblets and neck from cavity. Pat turkey completely dry with paper towels. Let sit at room temperature for 30 minutes.
  5. Apply the herb butter: Using your fingers, gently loosen the skin from the breast meat. Spread about two-thirds of the herb butter directly onto the breast meat under the skin. Rub remaining butter all over the outside of the turkey.
  6. Stuff the cavity: Place lemon halves, onion quarters, rosemary sprigs, and thyme sprigs inside the cavity.
  7. Truss the turkey: Tie legs together with kitchen twine and tuck wing tips under the body.
  8. Roast the turkey: Place turkey breast-side up on rack in roasting pan. Pour chicken broth into bottom of pan. Roast for about 13-15 minutes per pound, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For a 12-pound turkey, roughly 2.5 to 3 hours.
  9. Baste every 45 minutes with pan juices if desired. Tent with foil if skin gets too dark.
  10. Rest before carving: Let turkey rest for at least 20-30 minutes before carving.

Notes

Patting the turkey dry is crucial for crispy skin. Use a thermometer, not the pop-up timer. Let the butter soften naturally. The resting period is non-negotiable for juicy meat.

Nutrition

Keywords: herb butter roasted turkey, holiday turkey, Thanksgiving turkey, roasted turkey, herb butter

Find it online: https://lolaspoon.com/best-herb-butter-roasted-turkey-for-a-perfect-holiday-feast/