Few dishes capture the heart of the holiday table like a Thanksgiving Herb Butter Turkey. I still remember the first time I made one—the golden skin crackling, the aroma of rosemary and garlic filling the air, and the way my family gathered eagerly around the table. The secret is a simple yet flavorful herb butter rubbed under the skin, locking in juiciness while creating a crisp, fragrant crust. With the right method, this turkey becomes the shining centerpiece of your holiday feast.
Ingredients
1 whole turkey (12–14 lbs), thawed if frozen
1/2 cup unsalted butter, softened
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 tbsp sage, chopped
1 lemon, zested and halved
Salt and pepper, to taste
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
2 cups chicken or turkey broth
Instructions
Preheat oven to 325°F (165°C). Pat turkey dry with paper towels. In a small bowl, mix butter, garlic, rosemary, thyme, parsley, sage, lemon zest, salt, and pepper. Gently loosen the skin over the breast and thighs, spreading half the butter mixture underneath and the rest over the outside. Stuff the cavity with lemon halves, onion, and extra herbs. Place turkey on a roasting rack in a pan, surround with carrots and celery, and pour broth into the pan. Roast about 15 minutes per pound, basting every 30–40 minutes. Cover with foil if skin browns too quickly. Turkey is ready when internal temperature reaches 165°F in the thigh. Rest 20–30 minutes before carving.
Substitutions
Swap butter with olive oil for a lighter flavor. Use dried herbs if fresh aren’t available (reduce amount by half). Replace lemon with orange for a sweeter citrus note. Add smoked paprika to the butter for a hint of smokiness.
Equipment
Roasting pan with rack
Meat thermometer
Sharp carving knife
Mixing bowl
Basting brush
Storage
Refrigerator: Store turkey slices in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer-safe bags for up to 2 months.
Reheating: Warm in oven with a splash of broth to keep meat moist.
Top Tips
Dry turkey thoroughly before applying butter to achieve crisp skin. Spread herb butter under the skin for maximum flavor. Baste regularly but avoid opening the oven too often. Always let the turkey rest before carving to lock in juices.
FAQs
Can I prepare the herb butter in advance? Yes, make it up to 3 days ahead and refrigerate.
Do I need to brine the turkey? Brining adds flavor and moisture but isn’t required with herb butter.
How do I prevent dry breast meat? Cover with foil mid-roast or add extra butter under the skin.
What should I serve with this turkey? It pairs perfectly with stuffing, mashed potatoes, and cranberry sauce.