Print

Perfect Herb Butter Roasted Turkey: Best Easy Thanksgiving Recipe

herb butter roasted turkey - featured image
Print Recipe

This Perfect Herb Butter Roasted Turkey is incredibly juicy with crispy, golden skin, thanks to a simple herb butter technique. No brining or constant basting required—just a stress-free, crowd-pleasing centerpiece for your Thanksgiving table.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 onion, quartered
  • 2 celery stalks, cut into large chunks
  • 1 carrot, cut into large chunks
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 cup low-sodium chicken or turkey broth
  • 2 tablespoons olive oil
  • Additional salt and pepper for seasoning the cavity and outside

Instructions

  1. Prep the Turkey (Day Before or Morning Of): If frozen, thaw in the refrigerator (24 hours per 4-5 pounds). Remove giblets and neck, pat completely dry with paper towels. For best results, let sit uncovered on a rimmed baking sheet in the fridge overnight to dry the skin.
  2. Make the Herb Butter: In a medium bowl, combine softened butter, minced garlic, chopped sage, rosemary, thyme, parsley, salt, pepper, and lemon zest. Mix until well combined. Set aside at room temperature.
  3. Preheat the Oven: About 30 minutes before roasting, preheat oven to 425°F (220°C). Position rack in the lower third of the oven.
  4. Season the Cavity: Stuff the turkey cavity with quartered onion, celery chunks, carrot chunks, and fresh herb sprigs. Do not pack too tightly.
  5. Apply the Herb Butter: Gently loosen the skin over the turkey breast from the neck cavity. Push about half the herb butter under the skin, spreading evenly over both breasts. Rub remaining butter all over the outside of the turkey. Then rub olive oil over the buttered skin.
  6. Tie the Legs and Tuck the Wings: Using kitchen twine, tie the turkey legs together at the ankles. Tuck wing tips under the body. Cover exposed wing tips with small pieces of foil if needed.
  7. Place in the Roasting Pan: Set turkey on a rack in the roasting pan, breast side up. Pour broth into the bottom of the pan (not over the turkey).
  8. Roast at High Heat (First 30 Minutes): Roast at 425°F for 30 minutes. Do not open the oven.
  9. Lower the Heat and Continue Roasting: Reduce oven temperature to 350°F (175°C). Continue roasting uncovered for about 2 to 2.5 hours for a 12-14 pound turkey (roughly 13 minutes per pound at 350°F after initial high heat).
  10. Baste (Optional but Recommended): About halfway through, baste turkey with pan juices every 30 minutes.
  11. Check for Doneness: About 30 minutes before estimated end time, start checking temperature. Insert instant-read thermometer into thickest part of thigh (avoiding bone) – should reach 165°F (74°C). Breast should be 160-165°F (71-74°C). Tent with foil if skin gets too brown.
  12. Let It Rest: Remove from oven and let rest uncovered for at least 20-30 minutes before carving.
  13. Carve and Serve: Carve turkey, arrange on platter, and spoon pan juices over the top. Serve immediately.

Notes

For best results, pat turkey dry and let sit uncovered in fridge overnight to ensure crispy skin. Use a meat thermometer rather than relying on time alone. Let turkey rest at least 20-30 minutes before carving to allow juices to redistribute. If using a pre-brined turkey, skip the salt in the herb butter. For dairy-free, use vegan butter. Dried herbs can be substituted using half the amount.

Nutrition

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

Find it online: https://jollyfork.com/perfect-herb-butter-roasted-turkey-best-easy-thanksgiving-recipe/