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Best Herb Butter Roasted Turkey – Easy Holiday Feast Recipe

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This herb butter roasted turkey is the ultimate holiday centerpiece, delivering incredibly moist, flavorful meat with perfectly crispy skin. A simple technique of rubbing herb butter under the skin ensures a stress-free, show-stopping feast every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 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, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Zest of 1 lemon
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 large onion, quartered
  • 2 carrots, cut into large chunks
  • 2 celery stalks, cut into large chunks
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • Salt and pepper for seasoning the outside

Instructions

  1. Prep the turkey (night before): Remove turkey from packaging, remove giblets and neck, pat completely dry with paper towels. Place on a rimmed baking sheet and refrigerate uncovered overnight.
  2. Make the herb butter (30 minutes before roasting): In a medium bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, salt, pepper, and lemon zest. Mix until evenly distributed. Set aside at room temperature.
  3. Apply the herb butter (15 minutes): Using your fingers, gently loosen the skin of the turkey breast starting at the neck cavity. Push about two-thirds of the herb butter under the skin, spreading evenly over both breasts. Massage from the outside. Rub remaining butter all over the outside of the turkey.
  4. Season and stuff (10 minutes): Season outside generously with salt and pepper. Stuff cavity with quartered onion, carrot chunks, celery, lemon halves, and fresh herb sprigs. Tuck wing tips under turkey. Tie legs together with kitchen twine.
  5. Set up the pan (5 minutes): Place turkey breast-side up on rack in roasting pan. Pour chicken broth into bottom of pan (not over turkey).
  6. Roast (2.5 to 3.5 hours): Preheat oven to 425°F. Roast at 425°F for 30 minutes. Reduce temperature to 350°F without opening oven. Continue roasting until internal temperature reaches 165°F in thickest part of thigh (about 13-15 minutes per pound).
  7. Check for doneness (5 minutes): About 30 minutes before estimated end time, insert meat thermometer into thickest part of thigh (avoiding bone). Target 165°F. Breast should be at least 160°F. Tent with foil if browning too quickly.
  8. Rest (30-45 minutes): Remove turkey from oven, transfer to cutting board. Let rest uncovered for at least 30 minutes before carving.

Notes

For best results, dry the turkey skin overnight in the refrigerator. Use fresh herbs for maximum flavor. Let butter come to room temperature before mixing. Basting is optional; the herb butter keeps the meat moist. Resting is essential for juicy meat.

Nutrition

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

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