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Herb Butter Roast Turkey

Herb butter roast turkey is seasoned with parsley, thyme, sage, and garlic, then roasted uncovered at 325°F until the breast and thigh reach 165°F. The butter tucked under the skin helps keep the meat moist while the outside browns.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey 12- to 14-pound, whole, fully thawed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
For the herb butter
  • 1 cup unsalted butter softened
  • 0.25 cup fresh parsley chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh sage finely chopped
  • 3 cloves garlic minced
  • 1 tbsp kosher salt
  • 1 tsp black pepper

Equipment

  • 1 16x13-inch roasting pan

Method
 

Prepare the turkey
  1. Heat the oven to 325°F with a rack in the lower third.
  2. Remove the neck and giblets from the turkey.
  3. Pat the turkey dry with paper towels.
  4. Fill the turkey cavity loosely with the onion and lemon quarters.
Make the herb butter
  1. Stir together the butter, parsley, thyme, sage, garlic, salt, and pepper in a medium bowl.
Roast the turkey
  1. Carefully loosen the skin over the breast and thighs.
  2. Spread about half the herb butter under the skin and rub the rest over the outside.
  3. Tie the legs loosely with kitchen twine.
  4. Set the turkey breast-side up on a rack in a 16x13-inch roasting pan.
  5. Roast uncovered at 325°F for 3 to 3 3/4 hours, tenting the breast loosely with foil if it browns too quickly, until a thermometer reads at least 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 tent loosely with foil.
  7. Rest for 30 minutes before carving.

Notes

For the most reliable doneness, check the breast and innermost thigh with a thermometer without touching bone. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free variation, use a plant-based butter alternative.