Garlic Herb Butter Roast Turkey is the ultimate centerpiece for any holiday or family dinner. Imagine a golden-brown turkey with crispy skin infused with garlic and fragrant herbs, while the inside stays juicy and tender. The butter helps keep the bird moist and adds a rich, flavorful touch that makes every bite special.
I love how simple ingredients like fresh garlic, rosemary, thyme, and butter come together to make such a classic and comforting dish. One of my favorite things to do is rub the butter and herbs under the skin before roasting—it really lets those flavors soak right into the meat. It’s a little trick that turns a regular roast into something memorable every time.
Serving this roast turkey feels like a warm hug at the table. I usually slice it up and arrange it with roasted veggies and mashed potatoes for a traditional spread that everyone enjoys. The leftover turkey also makes incredible sandwiches the next day, so it’s a win both during and after the meal. For me, nothing beats gathering around the table with family and sharing stories while passing plates of this hearty, herb-filled turkey.
Key Ingredients & Substitutions
Turkey: A 12-14 pound whole turkey is ideal for family meals. If you can’t find a whole bird, turkey breasts or a smaller turkey also work well. Just adjust cooking time accordingly.
Unsalted Butter: Softened butter blends better with herbs and helps keep the turkey moist. If you want a dairy-free option, try using olive oil or a plant-based spread.
Garlic and Fresh Herbs (Rosemary, Thyme, Parsley): Fresh ingredients add vibrant flavor. If unavailable, dried herbs can be used—use about one-third the amount but add more carefully to avoid overpowering the dish.
Smoked Paprika: This is optional but adds a nice color and subtle smoky taste. You can skip it or substitute with regular paprika if you prefer.
Chicken Broth or Water: Adding broth to the roasting pan keeps the environment moist and helps collect drippings for basting or making gravy. Vegetable broth is a good substitute for poultry broth.
How Can I Get Crispy, Flavorful Skin on My Roast Turkey?
Getting that golden, crispy skin is all about preparation and patience.
- Dry the turkey thoroughly before rubbing with butter. Moisture on the skin can prevent crisping.
- Loosen the skin gently to spread herb butter right onto the meat—it adds flavor and also helps the skin crisp.
- Roast the turkey uncovered so the skin can brown evenly.
- Baste every 30 minutes with the pan juices. This adds flavor and encourages a crunchy texture.
- Use a meat thermometer to avoid overcooking—overcooked turkey tends to dry out and the skin can toughen instead of crisp.
Resting the turkey after roasting lets the juices redistribute, keeping the meat tender and the skin satisfying to bite into.
Equipment You’ll Need
- Large roasting pan with rack – raises the turkey for even heat and catches drippings for gravy.
- Meat thermometer – essential to check doneness without cutting into the bird.
- Kitchen twine – keeps the legs tied for even cooking and a neat presentation.
- Sharp carving knife – helps you slice the turkey cleanly and easily.
- Mixing bowl – to combine the garlic herb butter smoothly.
- Brush or spoon – for spreading the butter under the skin and on the turkey surface.
Flavor Variations & Add-Ins
- Try adding lemon zest or orange peel to the herb butter for a fresh citrus twist that brightens the flavors.
- Swap fresh herbs with sage, tarragon, or oregano for a different herb aroma and depth.
- Mix in a bit of honey or maple syrup to the butter for a sweet, caramelized glaze on the skin.
- For extra richness, stuff the cavity with halved apples and onions alongside herbs—they release a fragrant steam as the turkey roasts.
How to Make Garlic Herb Butter Roast Turkey
Ingredients You’ll Need:
For The Turkey and Butter:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional, for color and flavor)
For Stuffing and Roasting:
- 1 large onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 lemon, halved
- 2 cups low-sodium chicken broth or water
- Fresh herbs (rosemary, thyme, parsley) and whole garlic bulbs for garnish
- Kitchen twine for trussing the turkey
How Much Time Will You Need?
This recipe requires about 30 minutes of preparation time. Roast the turkey at 325°F (163°C) for about 13-15 minutes per pound, so a 12-14 pound turkey will take roughly 2.5 to 3.5 hours. After roasting, allow the turkey to rest for 20-30 minutes before carving. So, all in all, plan for around 3 to 4 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Turkey:
Preheat your oven to 325°F (163°C). Remove the giblets from the turkey and pat the whole bird dry with paper towels. Using your fingers, gently loosen the skin over the breast and thighs without tearing it – this will let you spread the herb butter directly onto the meat later.
2. Make the Garlic Herb Butter:
In a bowl, mix the softened butter with minced garlic, rosemary, thyme, parsley, salt, black pepper, and smoked paprika if using. Stir everything together until it’s well blended and smooth.
3. Apply Butter and Stuff the Turkey:
Spread about two-thirds of the herb butter under the turkey’s skin, rubbing it onto the meat on the breast and thighs. Then, spread the remaining butter all over the turkey’s outside skin for a flavorful, golden crust. Stuff the cavity with quartered onion and lemon halves; you can add a few fresh herb sprigs inside too if you’d like. Tie the legs together with kitchen twine and tuck the wing tips under the bird.
4. Arrange Vegetables and Roast:
Scatter the carrot and celery chunks in the bottom of a large roasting pan and set the turkey on top. Pour the chicken broth or water into the pan. Place the turkey in the oven and roast uncovered, basting every 30 minutes with pan juices. Roast for 13-15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. Rest and Serve:
Remove the turkey from the oven and move it onto a serving platter. Tent it loosely with foil and let it rest for 20-30 minutes so the juices settle and the meat stays juicy. Garnish with fresh herbs, roasted garlic bulbs, and any seasonal decorations you like before slicing and serving.
Can I Use Frozen Turkey for This Recipe?
Yes! Just make sure the turkey is fully thawed before roasting. The safest way is to thaw it in the fridge for several days—allow about 24 hours of thawing time for every 4-5 pounds of bird.
Can I Prepare the Herb Butter Ahead of Time?
Absolutely! You can mix the garlic herb butter and store it in an airtight container in the fridge for up to 2 days before roasting. Just bring it back to room temperature before spreading under the skin.
How Should I Store Leftover Turkey?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To keep the meat moist when reheating, cover with foil and warm gently in the oven or microwave.
What Can I Use Instead of Fresh Herbs?
If fresh herbs aren’t available, dried herbs can be substituted. Use about one-third the amount called for fresh herbs to avoid overpowering the turkey. Add them to the butter mixture and let it sit a bit to release their flavors.
