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Ultimate Juicy Herb Butter Roast Turkey for Thanksgiving

A perfectly roasted, golden-brown turkey covered in herbs, ready to serve.
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Create a centerpiece turkey that is perfectly golden, incredibly juicy, and features crispy skin. This recipe uses herb butter and a simple roasting method to ensure moist perfection for your holiday feast.

Ingredients

Scale
  • 1 (12-14 pound) whole turkey, thawed
  • 1 cup unsalted butter, softened
  • 1/4 cup fresh rosemary, finely chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 large lemon, halved
  • 1 onion, quartered
  • 2 cups chicken broth

Instructions

  1. Remove the turkey from its packaging. Remove the neck and giblets from the cavity. Pat the entire turkey surface dry with paper towels. This step helps achieve crispy skin.
  2. In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, and pepper to create the herb butter.
  3. Gently loosen the skin over the turkey breast and thighs. Rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the turkey skin.
  4. Place the lemon halves and onion quarters inside the turkey cavity. Do not stuff the bird; cooking without stuffing promotes even cooking and juicier meat.
  5. Preheat your oven to 325 degrees Fahrenheit. Place the turkey on a roasting rack set inside a shallow roasting pan. Pour the chicken broth into the bottom of the pan.
  6. Roast the turkey for approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit. Baste the turkey with pan juices every 45 minutes.
  7. If the skin begins to brown too quickly, loosely tent the turkey with aluminum foil.
  8. Once the internal temperature reaches 165 degrees Fahrenheit, remove the turkey from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This resting period is crucial for a juicy bird.

Notes

  • For extra crispy skin, you can apply a thin layer of melted butter over the skin just before the last 30 minutes of roasting.
  • If you prefer a cranberry glaze, prepare it separately and brush it onto the turkey during the last 20 minutes of cooking.
  • Use the pan drippings to make a rich gravy to serve alongside your perfectly roasted bird.

Nutrition

Find it online: https://www.unfoldrecipes.com/juicy-herb-butter-roast-turkey-recipe/