This Herb Butter Roasted Turkey is a showstopper for any gathering! With a mix of savory herbs and rich butter, it gets super juicy and flavorful.
Honestly, who can resist that golden-brown skin? I always sneak a piece right out of the oven. It’s just too tempting! 🦃
I love how easy it is to prep! Just slather the herb butter, roast, and let the delicious aroma fill the house. Your guests will be so impressed!
Key Ingredients & Substitutions
Turkey: A 12-14 pound turkey is ideal for roasting. If you want a smaller option, a chicken can be a great stand-in for a less overwhelming meal. Just adjust cooking times accordingly!
Herb Butter: Use unsalted butter to control the saltiness of your dish. If you’re dairy-free, try a plant-based butter or olive oil for the same rich flavor without the dairy.
Fresh Herbs: Rosemary, sage, and thyme are classic choices. If they’re not available, dried herbs can work too. Use 1 tsp of dried herbs for every tablespoon of fresh. Alternatively, Italian seasoning is a great mix!
Garlic: Fresh garlic really adds depth of flavor, but you can use garlic powder if you’re in a pinch. Use 1/8 teaspoon of garlic powder per clove of garlic you’re substituting.
Lemon: Fresh lemon gives a nice brightness. If you’re out, go ahead and use a tablespoon of vinegar, like apple cider vinegar, for a similar tang!
How Do I Get the Skin Extra Crispy?
Achieving that perfectly crispy skin is easier than you think! Here are some tips to ensure a delightful crunch:
- **Drying is Key:** Before applying the herb butter, make sure to pat the turkey dry with paper towels. This helps moisture escape during cooking for a crispier surface.
- **Use Olive Oil:** Drizzling olive oil on the turkey skin before roasting not only adds flavor but also promotes browning.
- **Roast Uncovered:** Keep the turkey uncovered in the oven to allow the heat to crisp up the skin; you’re getting that great golden-brown look!
- **Baste Sparingly:** Basting too often can prevent the skin from crisping up. Just a few occasional bastes with pan juices are enough.
Follow these tips for a roasty turkey with deliciously crispy skin that everyone will love!
How to Make Herb Butter Roasted Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed
- 1 cup (2 sticks) unsalted butter, softened
- 3 tbsp fresh rosemary, finely chopped
- 3 tbsp fresh sage, finely chopped
- 3 tbsp fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 tbsp lemon zest
- Salt and freshly ground black pepper, to taste
- 1 large onion, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- Fresh herb sprigs (rosemary, thyme, sage) for cavity and garnish
- Olive oil, if needed
- Optional: poultry seasoning for extra flavor
How Much Time Will You Need?
This delicious Herb Butter Roasted Turkey recipe takes about 30 minutes for preparation and 3 to 3.5 hours for cooking. Plus, you’ll want to let it rest for 20-30 minutes before serving. In total, plan for around 4-5 hours from start to finish. Perfect for a leisurely holiday feast!
Step-by-Step Instructions:
1. Preparing the Turkey:
Start by removing the turkey from the refrigerator and letting it sit at room temperature for about 30-60 minutes. This helps it cook more evenly. Make sure to remove any giblets from the cavity (you can save them for making gravy if you’d like). Pat the turkey dry with paper towels to ensure the skin gets crispy when roasted.
2. Making the Herb Butter:
In a bowl, mix together the softened butter, chopped rosemary, sage, thyme, minced garlic, lemon zest, salt, and pepper until it’s well combined. This herb butter will add amazing flavor to your turkey!
3. Buttering the Turkey:
Gently loosen the skin of the turkey breast by sliding your fingers between the skin and the meat. Be careful not to tear the skin. Spread a good amount of the herb butter under the skin directly onto the breast meat. Then, rub the remaining butter all over the outside of the turkey skin.
4. Seasoning and Stuffing:
Season the inside of the turkey cavity with salt and pepper. Stuff it with the onion quarters, lemon halves, halved garlic head, and a few sprigs of fresh herbs for added flavor.
5. Trussing the Turkey:
To keep everything tight and tidy during roasting, tie the legs together with kitchen twine and tuck the wing tips under the body. This also helps prevent the wings from burning.
6. Roasting Setup:
Place the turkey breast side up on a roasting rack inside a large roasting pan. If you’d like, drizzle a little olive oil over the skin for extra crispness.
7. Roasting the Turkey:
Preheat your oven to 325°F (165°C). Roast the turkey uncovered, basting occasionally with the pan juices to keep it moist. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Expect it to take around 3 to 3.5 hours for a turkey that size.
8. Resting the Turkey:
Once the turkey is fully cooked, carefully remove it from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
9. Serving:
For a lovely presentation, garnish with fresh herb sprigs. Serve your mouthwatering Herb Butter Roasted Turkey alongside your favorite gravy or sauce. Enjoy every bite of this holiday centerpiece!
Happy feasting! 🦃
Can I Use a Turkey Breast Instead of a Whole Turkey?
Absolutely! A turkey breast is a great alternative if you’re cooking for a smaller group. Just adjust the cooking time to about 1.5 to 2 hours at 325°F (165°C), or until it reaches an internal temperature of 165°F (74°C).
How Should I Store Leftover Turkey?
Store any leftover turkey in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 3 months! Just make sure to slice it for convenient use later.
Can I Prepare the Herb Butter Ahead of Time?
Yes! You can make the herb butter a day in advance. Just keep it stored in the refrigerator, and make sure to bring it to room temperature before spreading it on the turkey.
What’s the Best Way to Thaw a Frozen Turkey?
The safest way to thaw a turkey is in the refrigerator, allowing about 24 hours for every 4-5 pounds. If you’re short on time, you can submerge the turkey in cold water, changing the water every 30 minutes. This method will take about 30 minutes per pound.
