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Herb Butter Roasted Turkey with Garlic and Rosemary

Herb butter roasted turkey is seasoned under and over the skin with garlic, fresh rosemary, and thyme, then roasted until the breast and thigh reach 165°F. The result is a golden, aromatic centerpiece with tender meat and a 30-minute rest before carving.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 16-inch roasting pan

Method
 

Make the herb butter
  1. Stir the butter, garlic, rosemary, thyme, salt, and pepper together in a bowl until evenly combined.
Roast the turkey
  1. Preheat the oven to 325°F and set a rack in a 16-inch roasting pan.
  2. Pat the turkey dry with paper towels and place it breast side up on the rack.
  3. Put the onion and lemon quarters in the cavity, then tuck the wing tips under the turkey.
  4. Loosen the skin over the breast and thighs with your fingers, spread half the herb butter underneath, and rub the remaining butter over the outside of the turkey.
  5. Roast for 3 to 3 3/4 hours, tenting the breast loosely with foil if it 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.
  6. Transfer the turkey to a carving board and rest for 30 minutes before carving.

Notes

For even browning, tent the breast loosely with foil if it browns too quickly. Refrigerate leftovers for 3 to 4 days or freeze them for longer storage. For a dairy-free variation, use dairy-free butter.