Herb Butter Roasted Turkey

This herb butter roasted turkey transforms a simple holiday centerpiece into a feast of deeply savory and aromatic flavors. The key is rubbing garlicky, herb-packed butter under the skin to keep the meat juicy and the skin crisp, while a fragrant mix of lemon, smoked paprika, and poultry spices ensures every bite pops. Apple juice, wine, and broth in the roasting pan build a rich base for gravy that’s nothing short of knockout.

I first made this recipe on a chilly autumn evening and was blown away by how easy it was to get restaurant-quality results at home. Now it’s my go-to recipe to impress family and friends without stressing in the kitchen.

Ingredients

• Whole turkey: around 12 to 14 pounds – the star of the show a fresh or fully thawed bird works best for even cooking
• Kosher salt: essential for dry brining that locks in moisture and seasons deeply
• Smoked paprika: adds a subtle smoky warmth aim for Spanish paprika if you can find it for the best flavor
• Garlic powder and onion powder: bring depth and a savory backbone to the spice rub
• Dried thyme and rosemary: classic poultry herbs that infuse the turkey with earthy aroma
• Poultry seasoning: a blend that enhances all the other flavors
• Black pepper: freshly ground for sharpness and a subtle bite
• Chicken bouillon cubes: boost umami and savoriness in both rub and gravy
• Whole aromatics like onion, lemon, garlic, and fresh herb bunches: essential for stuffing the cavity and roasting liquid, infusing layers of flavor
• Salted butter: softened to mix with herbs and garlic for the all-important herb butter under the skin
• Fresh herbs (rosemary, thyme, parsley): chopped finely into the butter for a fragrant herbaceous punch
• Lemon zest: brightens the herb butter and balances richness
• Dijon mustard: adds subtle tang and helps emulsify the butter
• Apple juice, chicken broth, dry white wine: create a flavorful, aromatic roasting liquid foundation

Instructions

Dry brine the bird:

Pat the turkey completely dry, removing any giblets. Combine kosher salt, smoked paprika, garlic and onion powders, dried thyme and rosemary, poultry seasoning, black pepper, and crushed bouillon cubes. Rub this mixture inside the cavity, under the skin wherever possible, and all over the skin. Place the turkey on a rack over a baking sheet and leave uncovered in the fridge for at least 12 hours or preferably overnight to dry out the skin and deeply season the meat. If short on time, let it sit at room temperature for at least one hour.

Make the herb butter:

Stir softened butter with minced garlic, chopped fresh rosemary, thyme, parsley, lemon zest, Dijon mustard, crushed bouillon cube, salt, and pepper until smooth and fragrant. Keep at room temperature so it spreads easily and can be worked under the skin without tearing.

Set up the roasting pan:

Position an oven rack in the lower third and preheat oven to 450 degrees Fahrenheit. Pour apple juice, chicken broth, white wine, quartered onion, lightly smashed garlic cloves, and sprigs of rosemary, thyme, and sage into a large roasting pan. Place a rack over the liquid so the turkey doesn’t sit directly in juice.

Prep the turkey to roast:

Remove the turkey from fridge 45 to 60 minutes before roasting to take off the chill. Pat the skin dry again for best crisping. Loosen the skin carefully over breasts and thighs using your fingers. Tuck wing tips behind the shoulders and tie the legs together with kitchen twine. Stuff the cavity with quartered onion and lemon, halved garlic head, and fresh herb bunches.

Butter under and over the skin:

Spread about two thirds of the herb butter beneath the skin covering breast and thighs as far as you can reach without tearing. Massage the remaining butter all over the outside so every inch glistens with flavor.

Roast hot to jump start the color:

Place the turkey breast side up on the rack. Pour any leftover butter drippings over the top. Roast at 450 for 25 to 30 minutes until the skin turns deep golden and the kitchen fills with inviting aromas. If any spots darken too quickly, tent loosely with foil to prevent burning.

Reduce heat and roast to temperature:

Lower oven temperature to 325 degrees Fahrenheit. Continue roasting around 10 to 12 minutes per pound until using an instant-read thermometer you see 155 to 160 degrees in the thickest breast and 170 to 175 degrees in the thigh. Rotate the pan halfway through to ensure even browning. Baste every 30 minutes with pan juices and add more broth if the pan looks dry to keep drippings from burning.

Rest like a pro:

Transfer turkey to a carving board and tent loosely with foil. Let rest for 30 to 45 minutes so juices redistribute and the temperature gently rises to 160 to 165 degrees in the breast.

Make the gravy from drippings:

Skim fat from roasting pan and strain the liquid into a saucepan. Simmer while whisking in a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water or make a classic roux with 2 tablespoons fat and 2 tablespoons flour. Season to taste with salt, pepper, and a squeeze of lemon for brightness if you like.

Carve and serve:

Remove breasts from bone and slice across the grain into thick planks. Separate thighs and drumsticks. Serve everything with glossy herb gravy and don’t forget to scoop up those crispy skin bits you worked hard for.

This turkey recipe has become a holiday tradition in my house. The lemon and fresh herbs create the most beautiful aroma while roasting that fills the whole kitchen, making everyone eager to gather around the table. The first time I served it my family was speechless at the skin crisp and tender, juicy meat inside.

Storage Tips

Store leftover turkey slices tightly wrapped in the fridge for up to four days. Keep gravy in a separate airtight container. For best results, reheat turkey gently covered with foil and add a splash of broth to keep it moist.

Ingredient Substitutions

Butter can be swapped with olive oil or ghee for a slightly lighter or differently textured finish while maintaining rich flavor. Replace bouillon cubes with white miso paste to add umami without oversalting or discoloring the bird. Use dry vermouth or extra broth instead of white wine for different flavor profiles in the rich pan drippings.

Serving Suggestions

Serve this turkey alongside classic mashed potatoes, green beans almondine, and cranberry sauce for a timeless holiday plate. Leftovers work beautifully in sandwiches with creamy mayo and some crunchy slaw for added texture.

Enjoy this herb butter roasted turkey as the centerpiece of your holiday table. Let the resting time and pan drippings do the work for a perfect slice every time.

Your Recipe Questions Answered

→ How do I achieve crispy skin on the turkey?

Dry brining uncovered helps dry the skin for extra crispness. Also, roasting at high heat initially promotes a golden, shatter-crisp crust.

→ What is the purpose of herb butter under the skin?

Placing herb butter under the skin bastes the meat during roasting, keeping it moist while imparting rich flavors directly to the turkey.

→ Can I substitute the butter in the herb mixture?

Yes, olive oil or ghee can replace butter for a cleaner finish and still maintain the herby garlic flavor. Ghee also browns beautifully.

→ What liquids are best for the roasting pan?

Apple juice, white wine, and chicken broth create a fragrant base that keeps the environment moist and delivers deep flavors to the pan drippings.

→ How is the gravy made from the roasting pan drippings?

After roasting, skim off fat, strain drippings, then simmer and thicken with either a cornstarch slurry or roux, seasoning with salt, pepper, and lemon for brightness.