Roasted Butter Herb Turkey
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This Herb Roasted Turkey is smothered in butter and fresh herbs. It’s a foolproof recipe that’s simple to make and packed with delicious flavor! Serve it with this easy gravy without drippings for a perfect Thanksgiving or Christmas main dish.
We all know that being in charge of the holiday turkey can be stressful. But breathe easy, I got you with this simple recipe! Crispy and covered in herbs and butter, this roasted turkey is one you’ll be proud to show off at your next family gathering! Like, even your mother-in-law will be impressed.
While you’re thinking about your holiday spread, there are a few side dishes that pair perfectly with a Thanksgiving dinner turkey. Try out these Green Beans with Bacon, Maple Balsamic Carrots, Orange Cranberry Sauce, or even Oven Roasted Sweet Potatoes!
Or, forget about the holidays! If you’re just craving turkey on the other 364 days of the year, this recipe is still for you. It’s easy enough to make for two, with the added bonus of having leftovers for leftover turkey tacos or leftover turkey white chili.
Why You’ll Love This Recipe
- Tried And True: Whether it’s your first turkey or hundredth, this recipe will never fail you! I guarantee a perfect herb roasted turkey 100% of the time
- Juicy and Delicious: Turkey is too often dry and boring, but this one is the exact opposite and will take your turkey from a Thanksgiving requirement to a Thanksgiving favorite!
- Leftovers: Turkey leftovers are the best leftovers! Use them to make more delicious meals like leftover turkey enchiladas, leftover turkey fried rice or leftover turkey quesadillas.
Ingredients You Will Need
- Fresh herbs: Classic poultry seasonings, like fresh rosemary or fresh thyme, are used in this recipe.
- Butter: Adds flavor and moisture to your turkey. Butter also helps with browning and crisping up your turkey.
- Vegetable oil: Adds to the crispiness of your turkey but also holds in the juicy texture of the bird.
- Whole turkey: For this recipe, I used a bird that was about 14-16 pounds. You can find a whole turkey in the meat section of your local grocery store or in the freezer section.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions
- Dried herbs: I prefer fresh herbs because they have more flavor than dried herbs, but dried herbs will work too.
Notes:
- Some stores will let you order a turkey ahead of time. This might be smart if it’s near the holiday season.
- If you buy a frozen turkey, ensure enough time for it to thaw before cooking. A good rule of thumb is 1 day for every 4-5 pounds.
- If you want to use a smaller (or larger) turkey, check out my cheat sheet at the bottom of this post for adjusted cook times.
How To Roast Herb Butter Turkey
Step 1: Thaw and brine the turkey. If you have a frozen turkey, let it thaw for 2-3 days, depending on the size of your bird. Note: Place a kitchen towel under your turkey while it thaws just in case it leaks.
Step 2: Make the butter mixture. Use a food processor to chop the fresh herbs. Then add the butter, oil, salt and pepper and pulse until smooth.
Step 3: Prep and roast the turkey. Spread the butter mix all over the turkey, including under the skin and the bottom. Cook time is based on your bird’s weight.
Step 4: Rest and serve. Take the turkey out and let it rest for 20-30 minutes to reabsorb the juices. Slice and serve.
Tips For A Perfect Herb Roasted Turkey
Brine Your Turkey The Day Before
Use this easy turkey brine recipe to help break down muscle in the turkey, keeping it super moist while cooking and making it extra tender. Not only does it keep your turkey juicy, but it also adds a decent amount of flavor!
If you choose to brine your turkey, be careful when adding salt after brining. You don’t want it to be too salty!
When you rinse off your brined bird, use cold water and be sure to keep food safety in mind. Make sure to clean your sink and countertops thoroughly.
Use An Herb Butter
Making an herb butter for turkey is easy! Simply place all your fresh herbs in a food processor and pulse for about 1 minute until they’re all chopped. Then add the butter, oil, salt and pepper and mix or pulse until it’s smooth, about another 1-2 minutes.
Check The Internal Temperature
Another biggie when it comes to keeping your turkey from drying out is to watch the internal temperature! It’s so easy to overcook turkey, but if you keep an eye on it and check the internal temperature, it will turn out perfect.
Use a meat thermometer to check your turkey for the correct doneness, (175 degrees F). Make sure to check the temperature in the thickest part, like the thigh.
Let The Turkey Rest
It’s important to let the turkey rest for 20-30 minutes after removing it from the oven. This gives the turkey enough time to soak up all of the delicious and flavorful juices!
Don’t tent the turkey with foil while it’s resting, it will soften the skin you just spent hours cooking to the perfect crisp!
How Long To Cook Turkey
The cooking time will depend on the weight of the turkey! A good rule of thumb is that a turkey will need to be cooked for about 13 to 15 minutes per pounds of turkey – keep in mind this is just for thawed turkeys. Cooking time may also differ if your turkey is stuffed.
Cooking time also depends on the temperature of your whole turkey. I prefer to use a thawed turkey for this recipe. It’s also a good idea to bring the turkey to room temperature, which reduces the cooking time and allows it to cook more evenly.
Lastly, ovens can vary in temperature. To get the true temperature of your oven, you can use an infrared thermometer. Just because the oven is set to 375 F, doesn’t mean that’s the true temperature of the inside of the oven!
Whole Herb Turkey Cooking Time Cheat Sheet
Here is a cheat sheet that is a good rule of thumb when it comes to cooking a whole turkey:
- 10 pounds: 2 hrs 15 minutes
- 12 pounds: 2 hrs 35-45 minutes
- 14 pounds: 3 hrs
- 16 pounds: 3 hrs 15-20 minutes
- 18 pounds: 3 hrs 45-55 minutes
- 20 pounds: 4 hrs 15-20 minutes
Storing & Reheating Herb Roasted Turkey
Store your leftover roasted turkey in airtight containers or resealable bags and refrigerate for 3-4 days.
Or, freeze your leftovers for up to 2-3 months by wrapping them tightly in foil and placing them in airtight containers or freezer bags. Make sure your turkey is reheated to 165°F (74°C) before consuming.
Tips for reheating Herb Butter Turkey
- Use the oven: For the best results, reheating turkey in the oven is recommended. Preheat your oven to around 325°F (163°C).
- Moisten with broth or gravy: To prevent the turkey from drying out, drizzle some turkey broth or gravy over it before reheating. This will help keep it moist.
- Cover with foil: Cover the turkey with aluminum foil to retain moisture and prevent it from getting too crispy on the outside.
- Reheat slowly: Place the covered turkey in the preheated oven and reheat slowly. You can estimate about 15-20 minutes per pound of turkey. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Recipe FAQ’s
I like to serve my turkey with some of my favorite Air Fryer Vegetable Recipes, Slow Cooker Mashed Potatoes, and Vegetarian Cornbread Stuffing.
This recipe does call for your bird to be covered. This will help your turkey to stay moist and not to dry out.
I prefer fresh herbs because they have more flavor than dried herbs, but dried herbs will work too.
Rosemary and thyme are my go-to’s for a delicious savory taste. I also love fresh sage, which is perfect for the holidays. There is something about fresh sage leaves that adds a certain warmth to the turkey.
Looking for More Ways to Enjoy Turkey?
Save These Leftover Turkey Recipes!
You’re probably going to have some leftover turkey, so keep these leftover turkey recipes on hand for later.
If you tried this Herb Roasted Turkey or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Herb Roasted Turkey
Ingredients
- ½ cup fresh parsley
- ¼ cup fresh sage
- ¼ cup fresh rosemary
- 1 tbsp fresh thyme leaves
- 3 garlic cloves
- 1 ½ cups butter softened
- ½ cup vegetable oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 14-16 pound turkey
Instructions
- Preheat the oven to 325 degrees.
- Place all the fresh herbs in a food processor and pulse for about 1 minute until chopped.½ cup fresh parsley, ¼ cup fresh sage, ¼ cup fresh rosemary, 1 tbsp fresh thyme leaves, 3 garlic cloves
- Add the butter, oil, salt and pepper and mix or pulse until smooth, another 1-2 minutes.1 ½ cups butter, ½ cup vegetable oil, 1 tsp kosher salt, 1 tsp black pepper
- Loosen the skin of the turkey with your hand or a large spoon, and spread 1/3 of the butter mix under the skin. Rub the remaining butter mix over the rest of the turkey including the bottom of the turkey.1 14-16 pound turkey
- Cover the pan with aluminum foil (you may need two large pieces) and roast in the oven for about 18-20 minutes per pound, after about 2.5 – 3 hours uncover and continue to roast until fully cooked and internal temperature of 165 degrees. Temperature should be taken in the thick part of the thigh not touching the bone.
- Let the turkey rest covered with foil for about 20 minutes before carving. Serve warm and enjoy!
Notes
- Brine your turkey the day before.
- Fully thaw your turkey! A good rule of thumb is 1 day for every 4-5 pounds.
- Check the internal temperature in the thickest part of the turkey (thigh is a good spot).
- Let the turkey rest before slicing it and don’t tent it with foil or you’ll make the crispy skin soft!
