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Perfect Herb Butter Roasted Turkey for Two

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A perfectly sized, juicy, and golden-brown roasted turkey for two, featuring a flavorful herb butter that self-bastes the bird for incredibly moist meat and crispy skin. This recipe is designed for a small turkey, offering all the joy of a holiday roast without the stress or mountains of leftovers.

Ingredients

Scale
  • 1 (5-7 lb) whole turkey, thawed if frozen
  • Kosher salt (1 tablespoon per 5 lbs of turkey)
  • 1 teaspoon black pepper, freshly ground
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 lemon, halved
  • 1 small onion, quartered
  • 3 cloves garlic, smashed
  • A few sprigs of fresh rosemary and thyme
  • 1/2 cup low-sodium chicken broth or dry white wine

Instructions

  1. Dry-brine the turkey 24 hours before: Pat the turkey completely dry with paper towels. Season generously all over and inside the cavity with kosher salt. Place it, uncovered, in the refrigerator for at least 8 hours, or up to 24 hours.
  2. About 1 hour before roasting, take the turkey out of the fridge to bring it to room temperature.
  3. Preheat oven to 425°F (220°C). Move a rack to the lower third of the oven.
  4. In a small bowl, combine softened butter, rosemary, thyme, sage, minced garlic, lemon zest, and a generous pinch of black pepper. Mix until uniform.
  5. Gently loosen the skin over the turkey breast. Slide about half of the herb butter under the skin. Rub the remaining butter all over the outside of the bird.
  6. Stuff the cavity with lemon halves, quartered onion, smashed garlic cloves, and remaining herb sprigs. Tie the legs together with kitchen twine. Tuck the wing tips under the body.
  7. Place the turkey breast-side up on a V-rack in a small roasting pan. Pour chicken broth or wine into the bottom of the pan. Roast at 425°F for 20 minutes.
  8. Reduce oven temperature to 350°F (175°C). Continue roasting for about 1 hour 15 minutes to 1 hour 45 minutes total, until the thickest part of the thigh reaches 165°F (74°C) and the breast reaches 160°F (71°C). Tent with foil if browning too quickly.
  9. Transfer turkey to a cutting board, tent loosely with foil, and let rest for at least 20-30 minutes.
  10. Remove twine, carve, and serve with pan juices.

Notes

Dry-brining is essential for the best skin and juiciest meat. Butter must be soft but not melted. Do not over-stuff the cavity. Trust the thermometer, not the timer. Resting is crucial for juicy meat.

Nutrition

Keywords: herb butter roasted turkey, small turkey, turkey for two, roasted turkey, Thanksgiving turkey, easy turkey recipe, juicy turkey, crispy skin turkey

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