Herb Butter Roasted Turkey 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! 

HERB BUTTER ROASTED TURKEY

Can you believe that Thanksgiving dinner is just around the corner? 

Thanksgiving is one of my favorite holidays each year.

I love gathering around the table with my friends and family and enjoying a delicious meal together.

The star of my Thanksgiving is always the turkey and this is an easy turkey recipe I have made time and time again.

Today’s Herb Butter Roasted Turkey is a recipe that will help make your Thanksgiving and holidays extra simple this year.

I adore the herb turkey rub that helps create the flavor and crust on the turkey.

 This herb roasted turkey recipe doesn’t require hours and hours or prep-work but is still tender, moist and filled with flavor. 

If you have leftover turkey you can make this Turkey Hummus Panini with it.

If you prefer something different from this turkey for the holidays try this Instant Pot Rotisserie Chicken, this Roast Beef Recipe, Slow Cooker Mediterranean Whole Chicken or this Apple Cider Glazed Ham.

Each year when the holiday season rolls around I know a lot of you are scrambling to get your shopping done, set the menu, clean the house and have everything ready to share with the special people in your lives.

I am excited to be partnering with Honeysuckle White this year to share a new, easy way that you can get your turkey to your door without having to leave your house. Sounds great, right?

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 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: The sweet lemon adds a sweet flavor and helps tenderize the turkey. I like to add lemon slices inside the turkey if I am not doing a stuffing or add them around the turkey in the pan.
• 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 Lear Parsley, Oregano: 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.

What Temperature do you Roast a Turkey at?

For my recipe I set my oven to 350 degree F.

I have seen different recipes use a different temperature but I have found this to be the right temperature for a tender, moist turkey. 

How Long Does it Take to Roast a Turkey?

When roasting a turkey the rule is about 20 minutes a pound when cooking a large bird. 

These cooking times can vary, depending on whether you are stuffing the turkey or not. A stuffed turkey will take up to 30 minutes more than an unstuffed turkey.

If you want to add stuffing try this Butternut Squash Stuffing.

Ways to Modify Your Roasted Turkey

• Glazes: You can add a glaze the last 30 minutes of cooking your turkey. Some options are honey, fruit preserves, balsamic vinegar or a sweet and spicy glaze. 
• Spices: You can use a variety of spices for your turkey. Some options are things like Moroccan, Asian-inspires spice blends, Mediterranean spices like za’atar or sumac or something smoky like chipotle chili powder. You could also make your own spice rub with a mixture like paprika, cumin, garlic powder, and onion powder and spread that on the turkey before roasting.
• Fruit: You can stuff the cavity of the turkey with fruit like lemon slices or apples to help infuse a sweet flavor. 
• Brine: If you like to bring your turkey you can do that. Soak the turkey in a brine solution of water, salt, sugar, and various spices for several hours or overnight. This helps keep the meat moist and infuses it with flavor.
• Stuffing: Of course you can do a traditional stuffing but you also could try cornbread, wild rice, or even a fruit and nut stuffing.

How to Make the Best Turkey

Preheat the oven to 350 degrees F oven temperature.

1. Make the Butter: In a medium small bowl combine butter, olive oil, garlic, sage, rosemary, thyme, flat leaf parsley, oregano and the salt and pepper. Another addition I like to add to the herb butter it lemon zest. Stir together until combined and set aside.

2. Prepare the Turkey: Remove the giblets from out of the turkey cavity and pat dry with a clean paper towel. Place the whole turkey in a large roasting pan. Use your hands to liberally salt and pepper the inside of the turkey cavity.

Stuff the cavity of the turkey with the onion, 4 garlic cloves, lemon, sage, rosemary and thyme. Sometimes I will also add two halves of a lemon into the cavity. 

Use your hands or a brush to spread the herb butter mixture on the outside of the turkey, under the skin and then sprinkle with salt and pepper on top of the turkey.

3. Tie the Legs and Wings: Use string to tie the legs together and tuck the wing tips under the body of the turkey.

4. Cook the Turkey: Place the turkey in the preheated oven and roast the turkey about 2 1/2 to 3 hours for 12 pound turkey or until the turkey has an internal temperature of 165 degrees F in the thickest part of the thigh on an instant-read thermometer.

Throughout cooking I like to use a syringe to use the pan juices or pan drippings from the bottom of the roasting pan and drizzle them on the turkey as it cooks.

This helps create a flavorful turkey.

5. Carve the Turkey: Remove the turkey to a cutting board and cover with aluminum foil and let rest for 20 minutes before carving to let the juices set.

Carve the breast meat and remove the legs and serve warm on a serving platter with cranberry sauce, salad, stuffing and your favorite vegetables on your Thanksgiving table. 

How Much Turkey do you Need to Feed Your Crowd?

This is one of the most important questions to answer when planning your Thanksgiving menu.

The rule of thumb is 1 pound of turkey per person.

If you want leftovers, which most people do for those turkey sandwiches and soups, then you might want 2 pounds per person.

I don’t know about you but I am all about a warm bowl of Turkey Noodle Soup, Mediterranean Turkey Hummus Panini, Easy Chicken Sliders {just sub the turkey for the chicken} or a big bowl of this Instant Pot Turkey Chili {sub the ground turkey for your leftover Thanksgiving turkey}.

What is the Process to Thaw a Turkey?

• 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 do this and I don’t feel you need to this for your turkey to cook evenly.

Tips When Thawing a Turkey

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 after before and after handling the turkey and washing any utensils that you use for the raw turkey. 

How do you Prepare a Turkey for Roasting?

• Remove from the packaging: Once you are ready to roast your turkey, remove the turkey from the packaging.
• Remove the Giblets: Many of the turkeys you buy will have the neck and giblets packaged in the main cavity or neck opening. Pull them out and discard them or use them for stock.
• Drain the Juices then Rub the Spices and Oil: You will want to drain juices from the turkey, pat it dry with clean paper towels and then rub it with salt, pepper, spices and oil or butter if that is what your recipe calls for. Place the turkey breast side up on a flat rack in a shallow large roasting pan 2 to 2 1/2 inches deep. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone of the turkey. If you are adding stuffing to the turkey add it to the cavity and use kitchen twine to tie the legs closed.
• Roast the Turkey: Place the turkey in the oven and roast until the thermometer reaches 165 degrees F. Some people like to baste a turkey throughout cooking with the pan drippings or with a mixture of melted butter and herbs which adds flavor and keeps the turkey moist but is not necessary. 
• Let Rest and Carve: Remove your turkey from the oven, cover with foil and let stand for 15 minutes before carving.

Sides Dishes to Serve at Thanksgiving:

Green Beans with Brown Butter and Toasted Almonds

Honey Balsamic Roasted Carrots

Gouda Smashed Potatoes

Lemon Arugula Salad

Shaved Brussels Sprouts Salad 

Butternut Squash Apple Bake

Cheesy Butternut Squash Orzo

Sweet Potato Casserole with Marshmallows

Cranberry Sauce

Today’s post is sponsored by Honeysuckle White Turkey. As always, opinions are 100% my own. Thanks for supporting the brands that allow me to create new and exciting recipes!