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Herb Butter Roast Turkey

Herb butter roast turkey is roasted at 325°F with fresh parsley, thyme, sage, rosemary, and garlic tucked under the breast skin and rubbed over the outside. The result is tender, savory turkey with fragrant herb-butter flavor and golden skin.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 1 cup unsalted butter softened
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme leaves chopped
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh rosemary chopped
  • 4 cloves garlic finely grated
For the turkey
  • 1 turkey 12- to 14-pound, fully thawed
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
  • 1 yellow onion medium, quartered
  • 1 lemon halved

Equipment

  • 1 roasting pan

Method
 

Make the herb butter
  1. Stir the butter, parsley, thyme, sage, rosemary, and garlic together in a bowl until evenly combined.
Prepare the turkey
  1. Heat the oven to 325°F.
  2. Set a roasting rack in a roasting pan.
  3. Remove the neck and giblets from the turkey cavity.
  4. Pat the turkey dry with paper towels; do not rinse it.
  5. Put the onion and lemon in the cavity.
  6. Season the outside of the turkey with the salt and pepper.
  7. Gently loosen the breast skin with your fingers and spread some herb butter underneath.
  8. Rub the remaining butter over the outside of the turkey.
Roast the turkey
  1. Set the turkey breast-side up on the rack and roast for 3 to 3 3/4 hours, beginning to check the temperature after 2 1/2 hours.
  2. Loosely tent with foil if the skin browns too quickly.
  3. Remove the turkey when a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  4. Rest it for 30 minutes before carving.

Notes

For easier spreading, use softened butter and gently loosen the breast skin without tearing it. Refrigerate leftovers for 3–4 days; freezer-friendly. For a dairy-free option, use a dairy-free butter substitute.