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Savory Herb Butter Turkey: 3 Flawless Juicy Secrets

Savory Herb Butter Turkey — Not Just for Thanksgiving
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Create a juicy, aromatic herb butter turkey perfect for any winter gathering, moving beyond just Thanksgiving. This recipe delivers incredible flavor and tender meat.

Ingredients

Scale
  • 1 whole turkey (about 12-14 lbs)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped

Instructions

  1. Remove the turkey from its packaging. Remove giblets and neck from the cavity. Pat the turkey completely dry, inside and out, with paper towels.
  2. In a medium bowl, combine the softened butter, rosemary, thyme, sage, parsley, minced garlic, salt, and pepper. Mix until you have a uniform herb butter.
  3. Gently loosen the skin over the turkey breasts and thighs using your fingers. Be careful not to tear the skin.
  4. Take about two-thirds of the herb butter and rub it directly onto the turkey meat under the skin. Distribute it evenly over the breasts and thighs.
  5. Rub the remaining herb butter all over the outside of the turkey skin. This helps the skin brown beautifully.
  6. Place the quartered onion, carrots, and celery inside the turkey cavity. This will add moisture and flavor to the drippings.
  7. Preheat your oven to 325 degrees F (160 degrees C).
  8. Place the turkey on a roasting rack set inside a roasting pan.
  9. Roast the turkey for approximately 13-15 minutes per pound. For a 13 lb bird, this is roughly 3 to 3.5 hours. Baste the turkey with pan juices every 45 minutes.
  10. Check for doneness using a meat thermometer. The internal temperature should read 165 degrees F (74 degrees C) in the thickest part of the thigh, without touching bone.
  11. Once cooked, remove the turkey from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This resting period is key for juicy meat.

Notes

  • For extra crispy skin, you can increase the oven temperature to 400 degrees F for the last 20 minutes of cooking, watching carefully to prevent burning.
  • If your turkey begins to brown too quickly during roasting, loosely tent the breast area with aluminum foil.
  • You can substitute any combination of your favorite fresh herbs in the butter mixture.

Nutrition

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