Herb-Butter Roasted Turkey

A perfectly roasted turkey sets the tone for any celebration, and Herb-Butter Roasted Turkey delivers that picture-perfect moment every cook dreams of. This golden, aromatic bird is rubbed with a rich garlic-herb butter that melts under the skin and keeps every slice juicy. The method is simple, reliable, and ideal for anyone who wants elegance without extra work.

Roasting a whole bird has long symbolized abundance and togetherness. Because of that, turkey remains a classic centerpiece for gatherings across generations. This version honors that tradition while adding a modern, flavorful twist. Each step is designed to create tender meat, crisp skin, and balanced seasoning from the very first bite.

Whether you’re hosting a large holiday feast or planning a cozy family dinner, this Herb-Butter Roasted Turkey brings warmth and comfort to the table. Its inviting aroma fills the kitchen, while the beautifully browned finish makes it unforgettable. It’s the kind of recipe guests talk about, request again, and look forward to every year.

Recipe Yield: 10–12 servings

INGREDIENTS

1 whole turkey, 12–14 lb, thawed
1 large onion, quartered
1 large lemon, quartered
6 garlic cloves, smashed
6 fresh thyme sprigs
6 fresh rosemary sprigs
½ cup unsalted butter, softened
2 cups chicken broth
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
2 tsp dried thyme
2 tsp dried rosemary
1 tsp dried sage

INSTRUCTIONS

1. Prep the turkey:
Remove the fully thawed turkey from the fridge 45 minutes before roasting. Pat it dry thoroughly with paper towels, removing any excess moisture.

2. Season generously:
In a small bowl, mix softened butter, olive oil, salt, pepper, garlic powder, onion powder, paprika, dried thyme, dried rosemary, and dried sage. Rub half of the herb-butter under the turkey skin and the rest all over the outside.

3. Fill the cavity:
Stuff the inside with onion, lemon, garlic cloves, and fresh thyme and rosemary to add moisture and flavor.

4. Prepare the roasting pan:
Place the turkey breast-side up on a rack in a large roasting pan. Pour chicken broth into the bottom to keep the meat moist while roasting.

5. Roast the turkey:
Roast at 425°F for the first 20 minutes. Then reduce heat to 325°F and continue roasting 2½–3 hours, basting every 45 minutes.

6. Check for doneness:
Insert a thermometer into the thickest part of the thigh; it should read 165°F when fully cooked.

7. Rest and carve:
Let the turkey rest 25–30 minutes before carving so juices redistribute and the meat stays tender.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry the turkey well for crispier skin:
  Removing surface moisture helps the herb-butter rub cling better and ensures beautifully golden, evenly roasted skin.
• Start hot, then lower heat for perfect texture:
  The initial blast at 425°F sets the skin, while roasting at 325°F finishes the meat gently, keeping every bite tender and juicy.
• Use aromatics for deeper flavor:
  Lemon, onion, garlic, and herbs steam inside the cavity as the turkey roasts, creating a warm, balanced flavor without the need for brining.
• Roast with the right timing:
  After the first 20 minutes at high heat, plan on 13–15 minutes per pound at 325°F until the thigh naturally reaches 165°F.
• Baste smart, not often:
  Baste every 45 minutes only. This keeps the skin glossy and flavorful without cooling the oven or slowing the cooking time.