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Herb Butter Roasted Turkey Recipe is tender, flavorful and the perfect turkey to serve your guests over the holidays. This turkey makes Thanksgiving simple and is always a favorite at the table! The leftovers are great too on sandwiches, in casseroles and pastas. This will become your go-to turkey recipe!
If you want a juicy, golden Thanksgiving turkey without the stress of brining, this herb butter roasted turkey is for you. The secret is a simple turkey butter rub made with softened butter, garlic, and fresh sage, rosemary, thyme, parsley and oregano. You spread it under the skin and over the top, so every bite stays moist and the skin roasts up crisp and golden.
It takes about 30 minutes to prep, then the oven does the rest. Below you’ll find how to make the herb butter, how long to roast your turkey by weight, and how to turn the pan drippings into easy gravy. The leftovers are great too, in sandwiches, casseroles and pasta!
We love pairing it with these Scalloped Sweet Potatoes Recipe, Lemon Arugula Salad Recipe with Parmesan Cheese, and this Butternut Squash Apple Bake. If you have leftover turkey, try this Turkey Hummus Panini. If you prefer something different for the holidays, try this Instant Pot Rotisserie Chicken, this Roast Beef Recipe, Slow Cooker Mediterranean Whole Chicken, or this Apple Cider Glazed Ham.
Why This Recipe Works
Rubbing the herb butter both under and over the skin means the turkey absorbs flavor into the meat itself, not just the surface, while the layer on top helps the skin brown and crisp as it roasts. Stuffing the cavity with onion, garlic, lemon, and fresh herbs adds moisture and aromatics from the inside out, so the whole bird gets seasoned instead of just the exterior. Roasting at a steady 350 degrees F, without raising or lowering the temperature partway through, cooks the turkey evenly and avoids the dry breast meat that comes from blasting the oven too hot. And because the recipe skips brining, there is no extra prep step or special equipment needed, just a thermometer to confirm the turkey is done.
Table of Contents
- Recipe Ingredients
- For the turkey:
- For the herb butter:
- Ways to Customize Your Herb Butter Turkey
- How to Make Herb Butter for Turkey (Turkey Butter Rub)
- How to Make Herb Butter Roasted Turkey
- How Long to Roast a Turkey at 350°F
- Tips for the Best Herb Butter Turkey
- Easy Gravy From the Pan Drippings
- How to Store Leftover Turkey
- Recipe FAQ
- More Holiday Recipes
- Herb Butter Roasted Turkey Recipe
Recipe Ingredients
For the turkey:
- 12-14 Whole fresh bird turkey {you can use a frozen turkey but make sure that you thaw it first. It usually takes about 3 days to thaw for a 13 pound turkey}
- Onion: I used sweet onion but feel free to use a white onion, red onion or even shallots.
- Garlic: You don’t have to use garlic but I highly suggest it. I love the flavor it adds to the turkey!
- Lemon: Lemon adds a bright, fresh flavor and aroma from the inside as the turkey roasts.
- Sage, Rosemary and Thyme: These fresh herbs add a ton of flavor. I like to use sage, rosemary and thyme but you can also add in parsley, oregano and basil.
For the herb butter:
- Butter: I suggest unsalted butter otherwise I find the turkey can get too salty. If you do use salted butter just cut down on the other added salt you use.
- Olive Oil: I used olive oil in my recipe but you could also use other oils like avocado oil.
- Garlic: As always I love using fresh garlic. If you don’t have any try garlic powder.
- Fresh Herbs: Fresh thyme, rosemary, sage, flat leaf parsley, oregano are the herbs I used. The best part about the herb butter is the fresh herbs. You can add your favorites but I used thyme, rosemary, sage, flat parsley and oregano.
Ways to Customize Your Herb Butter Turkey
- Lebanese-Style Turkey: For a twist on how my family makes it, stir 1 teaspoon of Lebanese seven spice into the herb butter. Serve the turkey over hashweh, a Lebanese rice with spiced ground meat and toasted pine nuts. It’s a warm, fragrant change from the usual holiday flavors.
- Mediterranean Spices: Add a teaspoon or two of za’atar, sumac or smoked paprika to the herb butter for a bolder flavor. For a smoky kick, try a pinch of chipotle chili powder.
- Glaze It: Brush on a glaze during the last 30 minutes of roasting so it caramelizes without burning. Honey, fruit preserves, pomegranate molasses or a balsamic glaze all work well. If the skin starts to get too dark, loosely tent it with foil.
- Swap the Aromatics: Instead of lemon, tuck orange wedges or apple slices into the cavity for a subtle fruity aroma as the turkey roasts.
- Add Stuffing: A classic bread stuffing, cornbread, wild rice or a fruit and nut stuffing all work. Keep in mind that a stuffed turkey takes longer to roast, and the center of the stuffing needs to reach 165°F to be safe.
How to Make Herb Butter for Turkey (Turkey Butter Rub)
This herb butter is the secret to a juicy, golden turkey, and it only takes a few minutes to stir together.
Make the herb butter: Room-temperature butter spreads easily under the skin without tearing it. If it’s too firm, let it sit out for 30 minutes. In a small bowl, combine softened butter, olive oil, minced garlic, sage, rosemary, thyme, flat-leaf parsley, oregano, salt and pepper. I also love adding lemon zest for a bright, fresh flavor. Stir until everything is well combined. (Exact amounts are in the recipe card below.)
Make it ahead: You can make the turkey butter rub up to 5 days ahead and keep it covered in the fridge. Let it soften at room temperature for about 30 minutes so it spreads easily.
How to Make Herb Butter Roasted Turkey
Preheat the oven to 350°F.
Step 1. Prepare the turkey. Remove the giblets and neck from the cavity and pat the turkey dry with paper towels. Dry skin helps it roast up crisp and golden. Place the turkey in a large roasting pan and season the inside of the cavity well with salt and pepper.
Step 2. Add the aromatics. Stuff the cavity with the onion, 4 garlic cloves, lemon halves, and sprigs of sage, rosemary and thyme. These perfume the turkey from the inside as it roasts.
Step 3. Rub with herb butter. Starting at the neck end, gently slide your fingers under the skin to loosen it from the breast. Spread about half of the herb butter under the skin, directly on the meat, then rub the rest all over the outside of the turkey. Sprinkle the top with salt and pepper.
Step 4. Tie the legs and tuck the wings. Tie the legs together with kitchen string and tuck the wing tips under the body so they don’t burn.
Step 5. Roast the turkey. Roast until the thickest part of the thigh reaches 165°F on an instant-read thermometer, about 2½ to 3 hours for a 12-pound turkey. See the chart below for other sizes.
While it roasts, I like to use a baster to spoon the pan drippings over the turkey every 45 minutes or so for extra flavor. If the skin browns too quickly, loosely tent the breast with foil.
Step 6. Rest and carve. Move the turkey to a cutting board, cover loosely with foil and let it rest for 20 to 30 minutes so the juices settle back into the meat. Carve the breast and legs and serve on a platter with cranberry sauce, stuffing, a fresh salad and your favorite vegetables.
Pro Tip: Do not thaw a turkey at room temperature. This can promote the growth of harmful bacteria. Always follow proper safety guidelines like washing your hands before and after handling the turkey and washing any utensils that you use for the raw turkey.
How Long to Roast a Turkey at 350°F
These times are for a turkey without stuffing. Start checking the temperature about 30 minutes early, since every oven and turkey is a little different. The turkey is done when the thickest part of the thigh reaches 165°F.
| Turkey weight | Approximate roasting time |
|---|---|
| 10 to 12 lbs | 2¼ to 2¾ hours |
| 12 to 14 lbs | 2½ to 3 hours |
| 14 to 16 lbs | 3 to 3½ hours |
| 16 to 18 lbs | 3¼ to 3¾ hours |
| 18 to 20 lbs | 3¾ to 4¼ hours |
| 20 to 24 lbs | 4¼ to 5 hours |
Tips for the Best Herb Butter Turkey
- Soften the butter first. Room-temperature butter spreads easily under the skin without tearing it. If it’s too firm, let it sit out for 30 minutes.
- Make sure it’s fully thawed. A frozen turkey needs about 1 day in the fridge for every 4 to 5 pounds. Never thaw it on the counter.
- Check both openings for giblets. The neck and giblets are often tucked in the main cavity and the neck opening. Save them for stock or gravy if you like.
- Pat it very dry. Dry skin is the key to crisp, golden skin, so don’t skip the paper towels.
- Use a shallow roasting pan. A pan about 2 inches deep lets heat circulate so the turkey browns evenly. A rack is optional but helps the bottom brown too.
- Trust the thermometer, not the clock. Insert an oven-safe or instant-read thermometer into the thickest part of the thigh without touching the bone. The turkey is done at 165°F.
- Don’t over-baste. Every time you open the oven, it loses heat. Basting every 45 minutes or so is plenty.
- Let it rest. Cover loosely with foil and rest 20 to 30 minutes before carving so the juices settle back into the meat.
Easy Gravy From the Pan Drippings
Don’t toss those drippings! While the turkey rests, pour the pan juices into a measuring cup and skim off the fat. Add 2 to 3 tablespoons of the fat back to the roasting pan over medium heat, whisk in about 3 tablespoons of flour and cook for 1 minute. Slowly whisk in the drippings plus enough chicken or turkey broth to make 2 cups. Simmer until thickened, about 5 minutes, then season with salt and pepper.
How to Store Leftover Turkey
- Refrigerate: Carve the turkey off the bones and store it in an airtight container within 2 hours of cooking. It keeps for 3 to 4 days in the fridge. Use the leftover turkey in this Mediterranean Turkey Panini.
- Save the carcass: Don’t toss the bones! Simmer them with onion, carrots, celery and herbs for an easy homemade turkey stock that’s perfect for soups.
- Freeze: Freeze portions in freezer bags with a splash of broth for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm the turkey in a covered baking dish with a little broth or gravy at 325°F until heated through, about 20 to 30 minutes.
- Herb butter: Keeps for up to 5 days in the fridge, or roll it into a log and freeze for up to 3 months.
- Leftover ideas: Try it in my Turkey Hummus Panini, or add it to soups, salads and casseroles. Save the bones to make homemade turkey stock!
Recipe FAQ
I roast this herb butter turkey at a steady 350°F. It cooks the turkey evenly and gives you golden, crisp skin without drying out the breast meat.
At 350°F, a 12-pound turkey takes about 2½ to 3 hours, and a 14-pound turkey about 3 to 3½ hours. See the roasting chart above for other sizes. Always go by temperature, not time: the turkey is done when the thickest part of the thigh reaches 165°F.
You don’t need to brine this turkey. The herb butter under and over the skin keeps it juicy and flavorful. If your turkey is pre-brined or labeled “enhanced” or “kosher,” it already contains salt, so cut back on the salt in the herb butter and on the skin.
Thaw your turkey in the fridge, allowing about 1 day for every 4 to 5 pounds. A 13-pound turkey needs about 3 days. If you’re short on time, thaw it in cold water in its original wrapping, allowing about 30 minutes per pound and changing the water every 30 minutes. Never thaw a turkey on the counter.
It’s not required, but basting with the pan drippings every 45 minutes or so adds flavor and color. Don’t baste more often than that, since opening the oven lets heat escape and slows cooking.
Yes! Make the turkey butter rub up to 5 days ahead and keep it covered in the fridge. Let it sit at room temperature for about 30 minutes so it’s soft enough to spread under the skin.
Yes. Butter under the skin seasons the meat directly and keeps the breast moist, while the butter on top helps the skin brown and crisp. Loosen the skin gently with your fingers, starting at the neck end, so it doesn’t tear.
Fresh herbs give the best flavor, but dried herbs work in a pinch. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh.
Plan on about 1 to 1½ pounds of whole turkey per person. A 12- to 14-pound turkey feeds 10 to 12 people with some leftovers. If you want plenty of leftovers, go up to 1½ pounds per person.
Yes, but a stuffed turkey takes longer to roast, and the center of the stuffing must also reach 165°F to be safe. For easier timing and more even cooking, I like to fill the cavity with aromatics and bake the stuffing separately.
More Holiday Recipes
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Herb Butter Roasted Turkey Recipe
Ingredients
For the herb butter:
- 1 stick of unsalted butter, room temperature (8 tablespoons)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons sage, finely chopped
- 3 tablespoons rosemary, finely chopped
- 2 tablespoons thyme, finely chopped
- 3 tablespoons flat leaf parsley, chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon lemon zest, optional
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
For the turkey:
- 12- to – 14 pound whole turkey (fresh or thawed)
- Salt and pepper
- 1 large onion, quartered
- 4 cloves of garlic
- 1 lemon, quartered
- 6 sprigs of sage
- 3 sprigs rosemary
- 4 sprigs of thyme
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the butter, olive oil, garlic, sage, rosemary, thyme, parsley, oregano, lemon zest (if using), salt and pepper. Stir until well combined.
- Remove the giblets and neck from the turkey and pat it dry with paper towels. Place it in a large roasting pan and season the cavity with salt and pepper.
- Stuff the cavity with the onion, garlic cloves, lemon and herb sprigs.
- Gently loosen the skin over the breast with your fingers. Spread about half of the herb butter under the skin and rub the rest over the outside. Sprinkle with salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body.
- Roast about 2½ to 3 hours for a 12-pound turkey or 3 to 3½ hours for a 14-pound turkey, until the thickest part of the thigh reaches 165°F. Baste with pan drippings every 45 minutes, and loosely tent with foil if the skin browns too quickly. Time is a guide only; always confirm with a thermometer.
- Transfer to a cutting board, cover loosely with foil and rest 20 to 30 minutes before carving.
Notes
- If you think the turkey is overcooking or some parts are cooking faster than others, cover with a loose aluminum foil tent about 2/3 of the way through cooking over the parts that are browning too fast.
- You do not have to rub butter under the skin of the turkey but I think it really helps to add flavor to the turkey as it cooks.
- The rule of thumb is usually it takes 24 hours per 5 pounds of turkey. So for today’s recipe which calls for a 13 pound turkey you are looking at about 3 days of thawing.
Here are some examples:
4 to 12 pounds: 1 to 3 days
12 to 16 pounds: 3 to 4 days
16 to 20 pounds: 4 to 5 days
20 to 24 pounds: 5 to 6 days - I have heard that some people pull their turkey out an hour or two before cooking it and let it come to room temperature. I personally do not feel you need to this for your turkey to cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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