The Best Classic Roast Turkey with Herb Butter Recipe (Juicy, Tender & Easy)
Prep Time: 30 minutes
Cook Time: Approximately 3 to 3¾ hours for a 12 to 14 pound turkey
Resting Time: 30 to 45 minutes
Total Time: Approximately 4 to 5 hours
Servings: Approximately 10 to 12
Turkey has a reputation for being difficult to cook well. The breast can dry out before the thighs are finished, the skin sometimes refuses to crisp, and recipes can become unnecessarily complicated with brining buckets, constant basting, flipping enormous birds, or dozens of ingredients.
This recipe keeps things much simpler while still producing an exceptional roast turkey.
The secret is a generous homemade herb butter flavored with garlic, rosemary, thyme, sage, parsley, lemon, salt, and black pepper. Some of that butter is carefully spread under the turkey skin, where it seasons and protects the breast meat as it roasts. The rest is rubbed over the outside to help create gorgeous golden skin.
The turkey is then roasted over a bed of aromatic vegetables with broth in the pan. Lemon, onion, garlic, and fresh herbs tucked loosely inside the cavity perfume the turkey without weighing it down.
The result is the kind of traditional roast turkey that deserves the center of your holiday table.
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Why You Will Love This Herb Butter Roast Turkey
There are countless ways to prepare a Thanksgiving turkey, but sometimes the classics really are best.
This recipe gives you:
Tender, juicy turkey breast
Rich, flavorful dark meat
Beautifully browned, crispy skin
Fresh rosemary, sage, thyme, and parsley
Garlic and lemon for extra flavor
Flavorful drippings for homemade gravy
No complicated wet brine
No constant basting
A traditional flavor that pairs with virtually every holiday side dish
It is elegant enough for Christmas dinner but familiar enough to become your family's Thanksgiving turkey recipe year after year.
The Secret to an Incredible Roast Turkey
There is no single trick that makes turkey perfect. Instead, several small techniques work together.
Start with a Completely Thawed Turkey
This is extremely important.
A partially frozen turkey cooks unevenly and can take substantially longer than expected.
For refrigerator thawing, a useful rule is approximately 24 hours for every 4 to 5 pounds of turkey.
That means a 12 to 14 pound turkey generally needs about three days in the refrigerator to thaw completely. Giving yourself an extra day provides a little insurance.
Always thaw turkey in the refrigerator on a rimmed tray or pan to contain any liquid.
Dry the Turkey Thoroughly
Moisture is the enemy of crispy skin.
After removing the turkey from its packaging, remove the neck and giblets from the cavities and thoroughly pat the turkey dry with paper towels.
Do not rinse raw turkey. Rinsing can splash bacteria onto nearby counters, utensils, and other kitchen surfaces.
Get the Herb Butter Under the Skin
This is one of the most important parts of the recipe.
Butter rubbed only over the outside certainly adds flavor, but butter placed underneath the skin is directly against the breast meat.
Carefully loosen the skin over the breasts with your fingers, taking care not to tear it. Then spread a generous portion of the softened herb butter underneath.
As the turkey roasts, the seasoned butter melts over the breast meat.
Do Not Stuff the Turkey Tightly
For this recipe, the cavity is filled loosely with aromatic ingredients rather than traditional bread stuffing.
Onion, lemon, garlic, rosemary, sage, and thyme add wonderful fragrance and flavor without packing the cavity tightly.
Cook your traditional stuffing or dressing separately. It is easier to control the cooking of both dishes this way, and you get more of those delicious crispy edges on the stuffing.
Use a Meat Thermometer
Cooking time is a guideline. Temperature determines when your turkey is actually ready.
Turkey should reach a safe internal temperature of 165°F (74°C).
Check the thickest portion of the breast and the innermost portion of the thigh without touching bone.
An instant-read thermometer or leave-in probe thermometer removes much of the guesswork from roasting turkey.
Ingredients
For approximately 10 to 12 servings, you will need:
For the Turkey
1 whole turkey, approximately 12 to 14 pounds, completely thawed
1 large yellow onion, quartered
1 lemon, quartered
1 whole head garlic, halved crosswise
3 to 4 sprigs fresh rosemary
5 to 6 sprigs fresh thyme
4 to 5 fresh sage leaves
2 cups low-sodium chicken or turkey broth
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 additional onion, roughly chopped
For the Herb Butter
1 cup unsalted butter, softened
5 cloves garlic, finely minced or grated
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 tablespoon fresh thyme leaves
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
How to Make the Best Classic Roast Turkey with Herb Butter
Step 1: Prepare the Turkey
Remove the turkey from the refrigerator approximately 45 to 60 minutes before roasting.
Preheat the oven to 325°F (163°C).
Remove all packaging from the turkey. Check both the main cavity and neck cavity for the neck and giblet package.
Pat the entire turkey thoroughly dry with paper towels, including the cavity.
Place the chopped carrots, celery, and onion in the bottom of a large roasting pan. Set a roasting rack over the vegetables and place the turkey breast-side up on the rack.
The vegetables help flavor the drippings while also keeping them from scorching as easily.
Step 2: Make the Herb Butter
In a medium bowl, combine:
Softened butter
Garlic
Rosemary
Sage
Thyme
Parsley
Lemon zest
Kosher salt
Black pepper
Mix until everything is evenly incorporated.
The butter should be soft enough to spread easily but not melted.
Step 3: Put Herb Butter Under the Turkey Skin
Starting near the neck end of the turkey, gently slide your fingers underneath the skin covering the breasts.
Slowly separate the skin from the meat without tearing it.
Take approximately half of the herb butter and spread it underneath the skin, distributing it as evenly as possible over both breasts.
Gently massage the outside of the skin to help distribute the butter.
Step 4: Season the Outside
Rub the remaining herb butter over the entire outside of the turkey, including the breasts, thighs, and drumsticks.
Try to create a relatively even coating.
This layer of butter adds flavor while encouraging the skin to become beautifully browned during roasting.
Step 5: Add the Aromatics
Loosely place the quartered onion, lemon, halved garlic head, rosemary, thyme, and sage inside the turkey cavity.
Do not pack them tightly.
If everything does not fit comfortably, simply leave some out or place the extras in the roasting pan.
Tuck the wing tips underneath the turkey to help prevent them from burning.
You can loosely tie the legs together with kitchen twine if desired. Avoid tying them extremely tightly, since some air circulation around the thighs helps them cook evenly.
Step 6: Add the Broth
Pour approximately 2 cups of low-sodium chicken or turkey broth into the bottom of the roasting pan.
Do not pour it directly over the turkey because you do not want to wash away the herb butter.
The broth helps keep the drippings from burning and creates an excellent foundation for gravy.
Step 7: Roast the Turkey
Transfer the roasting pan to the preheated oven.
Roast the turkey at 325°F until it is deeply golden and cooked through.
For a 12 to 14 pound unstuffed turkey, begin checking the temperature at approximately 2¾ hours. Depending on the exact size of the bird and your oven, total cooking time may be approximately 3 to 3¾ hours.
Do not rely solely on time.
Use the internal temperature as your guide.
Check the thickest portion of the breast and the innermost thigh, making sure the thermometer does not touch bone.
The turkey is safely cooked when it reaches 165°F (74°C).
If the skin becomes sufficiently browned before the turkey has finished cooking, loosely tent the browned areas with aluminum foil.
There is no need to continually open the oven and baste the turkey. Frequent basting can soften the skin and releases heat from the oven.
Step 8: Rest the Turkey
Once the turkey has reached a safe internal temperature, carefully remove it from the oven.
Transfer the turkey to a large cutting board or serving platter.
Loosely tent it with aluminum foil and allow it to rest for approximately 30 to 45 minutes before carving.
Do not skip this step.
Resting gives the juices time to redistribute throughout the meat and also gives you the perfect opportunity to finish your gravy and side dishes.
How Long Does It Take to Roast a Turkey?
Cooking times vary according to the turkey's size, starting temperature, oven accuracy, roasting pan, and whether the bird is stuffed.
For an unstuffed turkey cooked at 325°F, a rough estimate is:
8 to 12 pounds: approximately 2¾ to 3 hours
12 to 14 pounds: approximately 3 to 3¾ hours
14 to 18 pounds: approximately 3¾ to 4¼ hours
18 to 20 pounds: approximately 4¼ to 4½ hours
20 to 24 pounds: approximately 4½ to 5 hours
Treat these as planning estimates rather than exact cooking instructions.
Always verify doneness with a food thermometer.
How to Get Crispy, Golden Turkey Skin
That glossy golden skin is one of the best parts of a traditional roast turkey.
For the best results:
Dry the turkey thoroughly. Excess moisture inhibits browning.
Use softened butter rather than melted butter. Soft butter adheres to the turkey much better.
Do not constantly baste. Opening the oven repeatedly lowers the oven temperature, while pouring liquid over the skin can prevent it from becoming as crisp.
Do not cover the turkey unless necessary. Leave it uncovered while roasting unless certain areas are becoming too dark.
Use foil strategically. If the breast becomes beautifully golden before the interior is finished, loosely cover only the area that needs protection.
Should You Brine the Turkey?
You absolutely can, but you do not have to.
This recipe was designed to produce a flavorful turkey without requiring a traditional wet brine.
If you purchase a turkey labeled pre-brined, self-basting, enhanced, seasoned, or injected with a salt solution, be careful about adding additional salt. These turkeys can already contain a substantial amount of sodium.
If you prefer to dry brine a natural turkey, season it with salt and refrigerate it uncovered for approximately 24 to 48 hours before roasting. Reduce the salt in the herb butter accordingly.
Dry brining can produce exceptionally well-seasoned meat and crisp skin, but the herb butter method is delicious even without this extra step.
Fresh Herbs vs. Dried Herbs
Fresh herbs are my first choice for a holiday roast turkey because they provide beautiful flavor and fragrance.
However, dried herbs can be substituted.
A general rule is to use approximately one-third as much dried herb as fresh.
For example, 1 tablespoon fresh rosemary can be replaced with approximately 1 teaspoon dried rosemary.
Dried sage, thyme, and rosemary are all excellent with turkey.
If using dried rosemary, crush it slightly between your fingers before adding it to the butter so you do not end up with large, tough pieces.
Herb Butter Variations
One reason this turkey recipe is so versatile is that the herb butter can easily be adjusted.
Garlic Lover's Herb Butter
Increase the garlic from 5 cloves to 7 or 8 cloves.
Citrus Herb Turkey
Add additional lemon zest along with a little orange zest to the herb butter.
Place orange wedges alongside the lemon inside the cavity.
Sage and Thyme Turkey
Skip the rosemary and increase the sage and thyme for a softer, traditional Thanksgiving flavor.
Rosemary Garlic Turkey
Increase the rosemary and garlic while reducing the sage.
This version is especially delicious for Christmas dinner.
Maple Herb Butter Turkey
Mix 1 tablespoon pure maple syrup into the herb butter.
Because maple syrup contains sugar and can encourage faster browning, keep an eye on the turkey skin during the later portion of roasting.
Smoky Herb Turkey
Add approximately ½ to 1 teaspoon smoked paprika to the herb butter.
It provides subtle smoky flavor and can deepen the color of the finished turkey.
Ingredient Substitutions
This recipe is forgiving enough to accommodate several substitutions.
No Fresh Herbs?
Use dried rosemary, thyme, and sage.
No Unsalted Butter?
Salted butter works, but reduce the added kosher salt considerably.
No Chicken Broth?
Use turkey broth or stock.
Vegetable broth can also work in a pinch, although turkey or chicken broth provides a richer flavor for gravy.
No Lemon?
Orange makes an excellent alternative.
No Fresh Garlic?
Garlic powder can be used in the herb butter. Start with approximately 1½ teaspoons and adjust according to taste.
Dairy-Free Turkey
Replace the butter with a dairy-free butter alternative suitable for roasting.
Olive oil can also be used, although the flavor and texture of the skin will differ somewhat from the traditional butter version.
What to Serve with Roast Turkey
A classic herb butter turkey works beautifully with almost every traditional Thanksgiving side dish.
Homemade Stuffing
Buttery herb stuffing is one of the most natural companions for roast turkey.
Sage, celery, onion, and toasted bread echo the savory flavors in the turkey while soaking up gravy beautifully.
Creamy Mashed Potatoes
Fluffy mashed potatoes are practically essential when homemade turkey gravy is involved.
For especially rich mashed potatoes, use plenty of butter and warm cream or whole milk.
Green Bean Casserole
Creamy green bean casserole with a crispy onion topping adds a savory vegetable side that pairs perfectly with traditional turkey.
Sweet Potato Casserole
The sweetness of roasted or mashed sweet potatoes provides a wonderful contrast to savory turkey, gravy, and stuffing.
Cranberry Sauce
Tart cranberry sauce cuts through the richness of the meal and adds brightness to every bite.
Both homemade cranberry sauce and classic canned cranberry sauce work.
Dinner Rolls
Soft, buttery dinner rolls are ideal for mopping up gravy and can be used to make miniature turkey sandwiches later.
Roasted Brussels Sprouts
For something slightly lighter, roast Brussels sprouts until caramelized and crisp around the edges.
Glazed Carrots
Honey or maple glazed carrots bring color and gentle sweetness to a holiday dinner.
Mac and Cheese
Creamy baked macaroni and cheese makes an especially comforting addition to a Thanksgiving or Christmas feast.
Homemade Turkey Gravy
Whatever else you serve, do not waste those turkey drippings.
They contain concentrated flavors from the turkey, herbs, butter, aromatics, vegetables, and broth.
Easy Turkey Gravy from the Pan Drippings
After removing the turkey, strain the pan drippings into a heat-safe measuring cup or bowl.
Allow the fat to rise to the surface.
For a simple gravy, use approximately:
¼ cup turkey fat or butter
¼ cup all-purpose flour
2 to 3 cups strained turkey drippings, supplemented with broth as necessary
Salt and black pepper to taste
Heat the turkey fat or butter in a saucepan over medium heat.
Whisk in the flour and cook for approximately 1 to 2 minutes.
Gradually whisk in the warm drippings.
Continue cooking and whisking until the gravy becomes smooth and reaches your desired thickness.
Taste before adding salt because the drippings may already contain plenty.
Add freshly ground black pepper to taste.
How Much Turkey Do You Need Per Person?
For a whole bone-in turkey, plan for approximately 1 to 1½ pounds per person.
If you want generous leftovers, lean toward 1½ pounds per person.
For example:
8 guests: approximately 10 to 12 pound turkey
10 guests: approximately 12 to 15 pound turkey
12 guests: approximately 15 to 18 pound turkey
If your family loves leftovers for sandwiches, soups, casseroles, and turkey pot pie, buying slightly larger is rarely a bad idea.
How to Carve a Roast Turkey
Allow the turkey to rest before carving.
First remove each leg by cutting through the skin between the thigh and breast. Gently pull the leg outward and cut through the joint.
Separate the drumstick from the thigh if desired.
Remove the breast meat by slicing downward along one side of the breastbone, following the rib cage until the breast comes away. Repeat on the other side.
Slice the breast meat crosswise into even slices.
Remove the wings last.
Arrange the white and dark meat on a warm platter and garnish with fresh rosemary, thyme, sage, parsley, lemon, or small roasted vegetables for a beautiful presentation.
How to Store Leftover Turkey
Do not leave cooked turkey sitting at room temperature for more than two hours.
Remove the remaining meat from the bones and refrigerate it in airtight containers.
Cooked turkey can generally be refrigerated for 3 to 4 days.
For longer storage, freeze the meat in freezer-safe containers or bags.
Adding a spoonful of broth before freezing can help keep leftover turkey moist.
The Best Ways to Use Leftover Turkey
One of the best parts of roasting a large turkey is having leftovers.
Use leftover turkey for:
Turkey and cranberry sandwiches
Hot turkey sandwiches with gravy
Turkey pot pie
Turkey noodle soup
Turkey and wild rice soup
Turkey tetrazzini
Turkey quesadillas
Turkey enchiladas
Turkey salad
Turkey casseroles
Turkey sliders
Turkey shepherd's pie
You can also save the turkey carcass to make homemade turkey stock.
Tips for the Best Roast Turkey
For a turkey worthy of your holiday table, remember these key points:
Start with a completely thawed turkey.
Pat the turkey extremely dry.
Use softened herb butter underneath and over the skin.
Do not pack the cavity tightly.
Roast the turkey breast-side up.
Add broth to the roasting pan rather than pouring it over the bird.
Avoid unnecessary basting.
Use foil only when areas are browning too quickly.
Use a meat thermometer rather than relying exclusively on cooking time.
Cook the turkey to a safe internal temperature of 165°F.
Rest it for 30 to 45 minutes before carving.
Most importantly, do not panic if your turkey does not look exactly like a magazine photograph halfway through cooking. Browning develops gradually, and every turkey has a slightly different shape.
Classic Roast Turkey with Herb Butter Recipe Card
Prep Time: 30 minutes
Cook Time: Approximately 3 to 3¾ hours for a 12 to 14 pound turkey
Resting Time: 30 to 45 minutes
Total Time: Approximately 4 to 5 hours
Servings: Approximately 10 to 12
Course: Main Course
Cuisine: American
Occasion: Thanksgiving, Christmas, Holiday Dinner
Ingredients
Turkey
1 whole 12 to 14 pound turkey, completely thawed
1 large yellow onion, quartered
1 lemon, quartered
1 head garlic, halved crosswise
3 to 4 sprigs fresh rosemary
5 to 6 sprigs fresh thyme
4 to 5 fresh sage leaves
2 cups low-sodium chicken or turkey broth
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, roughly chopped
Herb Butter
1 cup unsalted butter, softened
5 garlic cloves, finely minced or grated
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 tablespoon fresh thyme leaves
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon zest
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Instructions
Remove the completely thawed turkey from the refrigerator approximately 45 to 60 minutes before roasting.
Preheat the oven to 325°F (163°C).
Remove the neck and giblets from the turkey cavities. Pat the turkey thoroughly dry with paper towels.
Place the roughly chopped carrots, celery, and onion in a roasting pan. Position a roasting rack over the vegetables and place the turkey breast-side up on the rack.
Combine the softened butter, garlic, rosemary, sage, thyme, parsley, lemon zest, kosher salt, and black pepper.
Carefully loosen the skin covering the turkey breasts with your fingers.
Spread approximately half of the herb butter underneath the skin and gently massage it across the breast meat.
Rub the remaining herb butter evenly over the outside of the turkey.
Loosely fill the cavity with quartered onion, lemon, halved garlic, rosemary, thyme, and sage.
Tuck the wing tips underneath the turkey. Loosely tie the legs with kitchen twine if desired.
Pour 2 cups of broth into the bottom of the roasting pan without pouring it over the turkey.
Roast uncovered at 325°F. For a 12 to 14 pound turkey, begin checking the temperature after approximately 2¾ hours. Total cooking time will commonly be approximately 3 to 3¾ hours, but always rely on temperature rather than time alone.
If the skin becomes too dark before the turkey is cooked through, loosely cover the browned portions with aluminum foil.
Check the internal temperature in the thickest portion of the breast and the innermost portion of the thigh without touching bone.
Remove the turkey from the oven when it has reached a safe internal temperature of 165°F (74°C).
Transfer the turkey to a cutting board or serving platter. Loosely tent with foil.
Rest for 30 to 45 minutes before carving.
Use the pan drippings to prepare homemade turkey gravy, if desired.
Carve and serve with stuffing, mashed potatoes, gravy, cranberry sauce, green bean casserole, sweet potatoes, dinner rolls, or your favorite holiday sides.
Notes
Turkey size: Cooking time will vary depending on the size of your turkey. Use a meat thermometer to determine doneness.
Salt: If your turkey is pre-brined, injected, enhanced, self-basting, or otherwise contains added salt, reduce the salt in the herb butter.
Herbs: Dried herbs can replace fresh herbs. Use approximately one-third of the amount when substituting dried herbs for fresh.
Butter: Salted butter can be substituted for unsalted butter, but reduce the added salt.
Broth: Turkey broth is ideal, but low-sodium chicken broth works beautifully.
Basting: Regular basting is unnecessary and can prevent the skin from becoming as crisp.
Stuffing: For easier and more predictable cooking, prepare traditional bread stuffing separately rather than packing it inside the turkey.
Resting: Allow at least 30 minutes for the turkey to rest before carving so the meat retains more of its juices.
Storage: Refrigerate leftover turkey within two hours and use within 3 to 4 days.
Make ahead: The herb butter can be prepared up to 3 days ahead and refrigerated. Bring it back to a soft, spreadable consistency before using.
