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Herb Butter Roasted Thanksgiving Turkey

Herb butter roasted Thanksgiving turkey with a golden crackly skin and juicy meat basted under and over the skin. Beginners-friendly method roasts at 325°F, then rests so the turkey stays moist while carving.
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Prep Time 20 minutes
Cook Time 3 hours
resting 30 minutes
Total Time 3 hours 50 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Herb butter mixture
  • 1 cup butter softened
  • 2 tbsp sage chopped
  • 2 tbsp thyme chopped
  • 1 tbsp rosemary chopped
  • 4 garlic cloves minced
  • 2 tbsp salt
  • 1 tsp pepper
Turkey and aromatics
  • 1 turkey (12 to 14 pounds) turkey thawed
  • 1 lemon halved
  • 1 onion quartered

Equipment

  • 1 sheet pan

Method
 

Make the herb butter
  1. Mix the softened butter with the chopped sage, chopped thyme, chopped rosemary, minced garlic, salt, and pepper until evenly combined. The mixture should look uniform and speckled with herbs.
Prep the turkey
  1. Loosen the turkey skin gently with your fingers, starting at the breast and working carefully under the skin. Keep the skin intact so the butter can spread under it.
  2. Spread the herb butter under the skin and also over the outside skin, covering the breast and legs. Pat the skin lightly so the butter adheres.
  3. Stuff the cavity with the halved lemon and the quartered onion. Tuck them in so they sit firmly and won’t fall out during roasting.
Roast
  1. Preheat the oven to 325°F and place the turkey on a sheet pan. Roast for about 3 hours, basting as it roasts for juicy, buttery flavor.
  2. Continue roasting until the internal temperature reaches 165°F in the thigh. The skin should be deep golden and look crackly as the turkey finishes.
Rest and carve
  1. Remove the turkey from the oven and let it rest for 30 minutes before carving. The juices should redistribute while the skin stays crisp.

Notes

Pro tip: Resting is non-negotiable—if you carve immediately, juices run out and the meat can seem dry. Store leftovers in the refrigerator for up to 4 days. Freezing is yes: wrap tightly and freeze up to 3 months, then thaw in the fridge. For a lower-sodium swap, reduce the salt in the herb butter to taste and consider using a lower-sodium seasoning instead of adding extra salt.