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Herb Butter Roast Turkey

Herb butter roast turkey is seasoned under and over the skin with fresh thyme, rosemary, sage, and garlic, then roasted until the breast and thigh reach 165°F. The result is tender turkey with golden, herb-scented skin, ready for a 30-minute rest before carving.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 0.5 cup unsalted butter softened
  • 1 tbsp thyme chopped fresh
  • 1 tbsp rosemary chopped fresh
  • 1 tbsp sage chopped fresh
  • 3 cloves garlic minced
For the turkey
  • 1 turkey whole, 12- to 14-pound, thawed, neck and giblets removed
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 lemon medium, halved
  • 1 yellow onion medium, quartered

Equipment

  • 1 large roasting pan

Method
 

Make the herb butter
  1. In a small bowl, mash the butter with the thyme, rosemary, sage, and garlic until evenly combined.
Roast the turkey
  1. Heat the oven to 325°F and set a rack in a large roasting pan.
  2. Pat the turkey dry and place it breast-side up on the rack.
  3. Season the cavity and skin with the salt and pepper.
  4. Gently loosen the skin over the breast and thighs, spread about two-thirds of the herb butter underneath, then spread the rest over the outside of the turkey.
  5. Place the lemon and onion in the cavity.
  6. Tuck the wing tips under the body.
  7. Tie the legs loosely with kitchen twine.
  8. Roast for 3 to 3 3/4 hours, tenting the breast loosely with foil if it browns too quickly, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh.
  9. Transfer the turkey to a carving board and tent loosely with foil.
  10. Let it rest for 30 minutes before carving.

Notes

For the juiciest result, check that the thermometer reaches 165°F in both the thickest part of the breast and the innermost part of the thigh. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 3 months. For a dairy-free option, use a plant-based butter alternative.