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The Ultimate Juicy Herb Butter Roast Turkey for Holidays

Close-up of a whole roasted turkey with golden-brown, herb-crusted skin, ready to serve.
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Follow this simple, step-by-step guide to create a perfectly golden, incredibly juicy roast turkey with crispy, flavorful skin. This herb butter method is the secret to a stress-free holiday centerpiece.

Ingredients

Scale
  • 1 (12-14 pound) whole turkey, thawed
  • 1 cup unsalted butter, softened
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme leaves
  • 2 tablespoons fresh sage, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 large onion, quartered
  • 1 lemon, halved
  • 1 cup chicken broth
  • 2 tablespoons olive oil

Instructions

  1. Remove the turkey from its packaging. Take out the neck and giblets from the cavities. Pat the entire turkey, inside and out, completely dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, and pepper. Mix until you have a uniform herb butter.
  3. Gently separate the skin from the breast meat using your fingers, being careful not to tear the skin. Rub about half of the herb butter mixture directly onto the breast meat under the skin.
  4. Rub the remaining herb butter mixture all over the outside of the turkey skin.
  5. Place the onion quarters and lemon halves inside the main cavity of the turkey.
  6. Place the turkey on a roasting rack set inside a large roasting pan. Pour the chicken broth into the bottom of the pan. Brush the skin lightly with olive oil.
  7. Preheat your oven to 425 degrees Fahrenheit.
  8. Roast the turkey at 425 degrees Fahrenheit for 30 minutes to start crisping the skin.
  9. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until a meat thermometer inserted into the thickest part of the thigh (not touching bone) registers 165 degrees Fahrenheit. For a 14-pound bird, this usually takes about 3 to 3.5 hours total cooking time.
  10. Baste the turkey with pan juices every 45 minutes. If the skin begins to brown too quickly, loosely tent the breast with aluminum foil.
  11. Once the turkey reaches 165 degrees Fahrenheit, remove it from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This resting period allows the juices to redistribute, guaranteeing a moist bird.

Notes

  • For the crispiest skin, consider rubbing the turkey with a thin layer of melted butter mixed with a teaspoon of baking powder before the final hour of roasting.
  • If you want to stuff your turkey, use a bread-based stuffing and ensure it reaches an internal temperature of 165 degrees Fahrenheit when cooked inside the bird.
  • Use fresh herbs for the best flavor infusion into the butter. Dried herbs will not provide the same aromatic quality.

Nutrition

Find it online: https://blissbatter.com/juicy-herb-butter-roast-turkey-recipe/