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Herb Butter Roast Turkey

Herb butter roast turkey is seasoned with fresh parsley, thyme, rosemary, sage, and garlic, then roasted until the breast and thigh reach 165°F. The softened herb butter goes under the skin and over the outside for tender meat and browned skin.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 0.5 cup unsalted butter softened
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh sage finely chopped
  • 2 cloves garlic minced
For the turkey
  • 1 whole turkey 12- to 14-pound, unbrined, thawed, with neck and giblets removed
  • 2 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 lemon quartered
  • 1 yellow onion medium, quartered

Equipment

  • 1 16-inch roasting pan
  • 1 roasting rack

Method
 

Make the herb butter
  1. Stir together the softened butter, finely chopped parsley, thyme leaves, finely chopped rosemary, finely chopped sage, and minced garlic in a small bowl.
Prepare and roast the turkey
  1. Heat the oven to 325°F.
  2. Position a rack in the lower third of the oven.
  3. Set a roasting rack in a 16-inch roasting pan.
  4. Place the turkey breast side up on the roasting rack.
  5. Pat the turkey dry with paper towels.
  6. Season the cavity and the outside of the turkey evenly with the kosher salt and freshly ground black pepper.
  7. Carefully loosen the skin over the breast and thighs.
  8. Rub half of the herb butter under the skin.
  9. Spread the rest of the herb butter over the outside.
  10. Put the quartered lemon and medium yellow onion, quartered, in the cavity.
  11. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until an instant-read thermometer registers 165°F in the thickest part of the breast and the innermost part of the thigh, away from bone.
  12. Transfer the turkey to a carving board.
  13. Tent loosely with foil and rest for 30 minutes before carving.

Notes

Pat the turkey thoroughly dry before adding the herb butter to help the skin brown. Refrigerate leftovers for 3 to 4 days; freezer storage is fine. For a dairy-free option, use plant-based butter in place of the unsalted butter.