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Herb Butter Roast Turkey

Herb butter roast turkey is roasted uncovered at 325°F until the breast and thigh reach at least 165°F. Fresh herbs, garlic, and butter go under the skin and over the bird for flavorful meat and browned 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: 560
Ingredients Equipment Method Notes

Ingredients
  

Herb butter
  • 1 cup unsalted butter softened
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary chopped
  • 3 cloves garlic minced
  • 1 tbsp kosher salt
  • 1 tsp black pepper
Turkey
  • 12 lb whole turkey 12- to 14-pound, unbrined, fully thawed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 2 ribs celery cut into 3-inch pieces
  • 1 cup low-sodium chicken broth

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the herb butter
  1. In a small bowl, mix the softened butter, parsley, sage, thyme, rosemary, garlic, kosher salt, and black pepper until evenly combined.
Prepare and roast the turkey
  1. Heat the oven to 325°F with a rack in the lower third.
  2. Remove the giblets and neck from the turkey cavity.
  3. Pat the turkey dry inside and out with paper towels; do not rinse.
  4. Gently loosen the skin over the breast and thighs with your fingers.
  5. Spread about half of the herb butter under the skin and rub the rest over the outside of the turkey.
  6. Place the onion, lemon, and celery loosely in the cavity.
  7. Tuck the wing tips behind the turkey.
  8. Set the turkey breast side up on a rack in a 16x13-inch roasting pan.
  9. Pour the broth into the pan.
  10. Roast uncovered for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost thigh without touching bone reads at least 165°F.
  11. Transfer the turkey to a carving board.
  12. Tent loosely with foil and let it rest for 30 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost thigh without touching bone. Refrigerate leftovers for 3–4 days; freeze leftovers for up to 3 months. For a dairy-free variation, use a plant-based butter.