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Herb Butter Roasted Turkey

Herb butter roasted turkey is rubbed with a fresh parsley, sage, thyme, and rosemary butter, then roasted at 325°F until the breast and thigh reach at least 165°F. The butter tucked under the breast skin helps keep the meat tender, while onion, lemon, and thyme season the cavity.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 1 cup unsalted butter softened
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 3 cloves garlic minced
  • 1 tbsp kosher salt
  • 1 tsp black pepper
For the turkey
  • 1 turkey whole, 12- to 14-pound, fully thawed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 fresh thyme sprigs
  • 1 cup low-sodium chicken broth

Equipment

  • 1 16-inch roasting pan with rack

Method
 

Preheat the oven
  1. Heat the oven to 325°F with a rack in the lower third.
Make the herb butter
  1. In a bowl, mix the softened butter with the parsley, sage, chopped thyme, rosemary, garlic, salt, and pepper until evenly combined.
Prepare the turkey
  1. Remove the neck and giblets from the turkey and pat the turkey dry with paper towels.
  2. Gently loosen the skin over the breast with your fingers.
  3. Spread half the herb butter under the breast skin.
  4. Rub the remaining butter over the outside of the turkey.
  5. Place the onion, lemon, and thyme sprigs in the cavity.
  6. Tie the legs loosely with kitchen twine.
  7. Tuck the wing tips underneath.
Roast the turkey
  1. Pour the broth into a 16-inch roasting pan fitted with a rack.
  2. Set the turkey breast-side up on the rack.
  3. Roast for 3 to 3 3/4 hours, loosely tenting the breast with foil if it browns too quickly.
  4. Begin checking after 2 1/2 hours and roast until a thermometer in the thickest breast and innermost thigh, away from bone, reads at least 165°F.
Rest and carve
  1. Transfer the turkey to a cutting board.
  2. Tent loosely with foil.
  3. Rest for 30 minutes before carving.

Notes

For the most reliable doneness check, take the temperature in the thickest breast and innermost thigh, away from bone. Refrigerate leftovers for up to 4 days; freeze leftover turkey for up to 3 months. For a dairy-free option, use a plant-based butter that works for roasting.