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Perfect Roast Turkey Recipe Easy Herb Butter for Special Occasions

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This perfect roast turkey recipe features a golden, crispy skin and juicy meat, infused with a rich herb butter for unbeatable flavor. It’s easy to prepare and ideal for holidays or any special gathering, guaranteed to impress your guests.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed if frozen
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, chopped
  • 5 cloves garlic, minced
  • Zest of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion, quartered
  • 1 lemon, quartered
  • 2 celery stalks, cut into chunks
  • 1 apple, quartered
  • Extra sprigs of rosemary, thyme, and sage
  • 1 cup chicken or turkey broth (optional, for basting)
  • 2 tablespoons melted butter (optional, for basting)

Instructions

  1. Remove the turkey from packaging, take out giblets and neck, and pat dry with paper towels.
  2. Let the turkey sit at room temperature for 30-45 minutes.
  3. In a mixing bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper. Mix until well blended.
  4. Gently loosen the skin over the breast and legs. Smear half the herb butter under the skin and rub the rest over the outside of the turkey.
  5. Season the cavity and exterior with additional salt and pepper.
  6. Stuff the cavity with onion, lemon, celery, apple, and extra herb sprigs. Tie the legs together with kitchen twine.
  7. Preheat oven to 325°F (165°C). Place turkey breast-side up on a rack in a roasting pan. Pour broth into the pan.
  8. Roast for 13-15 minutes per pound (about 3-3.5 hours for a 12-14 lb turkey). Baste every 45 minutes with pan juices or melted butter.
  9. If skin browns too quickly, tent loosely with foil.
  10. Check doneness with a meat thermometer in the thickest part of the thigh (should read 165°F). If not done, continue roasting and check every 10 minutes.
  11. Remove turkey from oven and let rest, uncovered, for 30-45 minutes.
  12. Transfer to a cutting board, remove twine, and carve. Serve with pan juices or gravy.

Notes

Letting the turkey sit at room temperature before roasting helps it cook evenly. Baste every 45 minutes for golden skin. Resting the turkey before carving ensures juicy slices. If the skin browns too quickly, tent with foil. For dairy-free, use plant-based butter and add a pinch more salt. Leftovers keep well in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: roast turkey, herb butter, Thanksgiving, holiday, easy turkey recipe, crispy skin, juicy turkey, gluten-free, main course, special occasion

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