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Herb Butter Roast Turkey

Herb butter roast turkey is rubbed with garlic, rosemary, thyme, and sage, then roasted at 325°F until the breast and thigh reach 165°F. The butter tucked under the skin helps create savory, golden skin and flavorful meat.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 45 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 1 cup unsalted butter 2 sticks, softened
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp kosher salt
  • 1 tsp black pepper
For the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed, giblets and neck removed
  • 1 yellow onion medium, quartered
  • 1 lemon halved

Equipment

  • 1 large roasting pan

Method
 

Make the herb butter
  1. Stir together the butter, garlic, rosemary, thyme, sage, salt, and pepper in a medium bowl until evenly combined.
Prepare the turkey
  1. Heat the oven to 325°F.
  2. Set a rack in a large roasting pan.
  3. Pat the turkey dry with paper towels.
  4. Gently loosen the skin over the breast and thighs with your fingers.
  5. Rub about half the herb butter under the skin over the breast and thighs.
  6. Rub the remaining butter over the outside of the turkey.
  7. Put the onion and lemon in the turkey cavity.
  8. Tuck the wing tips under the body.
  9. Loosely tie the legs together with kitchen twine.
Roast the turkey
  1. Set the turkey breast-side up on the roasting-pan rack and roast at 325°F for 3 to 3 3/4 hours, loosely tenting with foil if the skin browns too quickly, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  2. Transfer the turkey to a cutting board and tent loosely with foil.
  3. Rest for 30 minutes before carving.

Notes

For accurate doneness, check the thickest part of the breast and innermost part of the thigh without touching bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. A dairy-free butter substitute can be used for a dairy-free variation.