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Best Herb Butter Roasted Turkey for an Easy Holiday Feast

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This herb butter roasted turkey is a budget-friendly holiday centerpiece that delivers juicy, flavorful meat and crispy golden skin. A simple compound butter and easy technique make it perfect for any home cook.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon zest (optional)
  • 1 (12-14 pound) whole turkey, thawed
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cups low-sodium chicken or turkey broth
  • Optional: Kitchen twine

Instructions

  1. Preheat oven to 325°F (163°C). Move oven rack to lowest position. Remove turkey from fridge and let sit at room temperature for 1 hour. Remove giblets and neck, pat turkey dry with paper towels.
  2. In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, salt, pepper, and lemon zest (if using). Mix until well combined.
  3. Place turkey on a roasting rack in a roasting pan. Gently loosen skin from breast meat, creating a pocket. Push half of the herb butter under the skin, spreading evenly over both breasts. Rub remaining butter all over the outside of the turkey. Season cavity with salt and pepper, then stuff with quartered onion, chopped carrots, and celery. Tie legs together with kitchen twine if desired. Tuck wing tips under the body.
  4. Pour 2 cups of broth into the bottom of the roasting pan. Place turkey in preheated oven. Roast for 2.5 to 3 hours (about 13-15 minutes per pound). Do not open oven for the first hour. After 1.5 hours, if skin is browning too fast, loosely tent with aluminum foil.
  5. About 30 minutes before estimated time, start checking internal temperature. Insert instant-read thermometer into thickest part of thigh (avoiding bone) – target 165°F (74°C). Breast should be at 160°F (71°C). Juices should run clear. Continue roasting if needed, checking every 15 minutes.
  6. Once turkey reaches correct temperature, remove from oven and transfer to a cutting board or platter. Let rest uncovered for 20-30 minutes. This allows juices to redistribute.
  7. After resting, carve by removing legs and thighs, then slicing breast meat against the grain. Arrange on a platter and serve.

Notes

For a larger turkey (16-18 lbs), increase roasting time to 3.5-4 hours. Always rely on a thermometer for doneness. If pan juices dry out, add more broth or water. The herb butter can be made up to 3 days in advance and stored in the refrigerator.

Nutrition

Keywords: herb butter roasted turkey, holiday turkey, budget-friendly turkey, easy turkey recipe, roasted turkey, Thanksgiving turkey

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