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Best Herb Butter Roasted Turkey Recipe (Easy & Perfect)

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This herb butter roasted turkey is impossibly juicy with crispy, golden skin. A generous layer of compound herb butter worked under the skin and a hot start seal in the juices, making this the perfect centerpiece for any gathering.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), fully thawed if frozen
  • Kosher salt (about 1 tablespoon per 5 pounds of turkey)
  • Freshly ground black pepper (about 2 teaspoons)
  • 2 sticks (1 cup) unsalted butter, softened
  • 3 tablespoons fresh rosemary, finely chopped
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, finely chopped
  • 4 cloves garlic, minced or grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 lemon, halved
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • A few sprigs each of rosemary, thyme, and sage
  • 2 cups low-sodium chicken broth
  • 1 cup dry white wine (optional)

Instructions

  1. Prep the turkey: Remove giblets and neck, pat turkey bone-dry with paper towels inside and out. Refrigerate uncovered overnight or at least 4 hours to dry the skin.
  2. Make the herb butter: In a small bowl, combine softened butter, chopped rosemary, thyme, sage, garlic, Dijon mustard, lemon zest, and red pepper flakes (if using). Mix until evenly distributed. Set aside at room temperature.
  3. Season and butter the turkey: About 2 hours before roasting, take turkey out of fridge and let come to room temperature. Pat dry again. Season cavity generously with salt and pepper. Gently loosen skin from breast meat, creating a pocket. Push about two-thirds of herb butter under the skin, spreading evenly over breasts and thighs. Rub remaining butter all over outside. Season outside generously with salt and pepper.
  4. Truss and stuff: Stuff cavity with halved lemon, quartered onion, smashed garlic, and fresh herb sprigs. Tuck wing tips under turkey’s back. Tie legs together with kitchen twine.
  5. Start roasting: Preheat oven to 425°F (220°C). Place turkey breast-side up on rack in roasting pan. Pour chicken broth and white wine into bottom of pan. Roast at 425°F for 30 minutes.
  6. Continue roasting and basting: Reduce oven temperature to 350°F (175°C). Roast for about 2 to 2 1/2 hours for a 12-14 pound turkey, or until thickest part of thigh registers 165°F (74°C). Baste every 30 minutes with pan juices. Tent with foil if browning too quickly.
  7. Rest and carve: Remove turkey from oven and transfer to cutting board. Let rest for at least 20-30 minutes, tented loosely with foil. Carve by removing legs and thighs, then slice breast meat against the grain.

Notes

Don’t skip drying the turkey for crispy skin. Use room temperature butter for even spreading. Trust your thermometer, not the timer. Let turkey rest at least 20-30 minutes before carving. Save pan drippings for gravy.

Nutrition

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

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