I’ve perfected an Oven Roasted Herb Butter Turkey that could be The Perfect Turkey for your Thanksgiving centerpiece, thanks to a single surprising butter method.

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I never believed a whole turkey and unsalted butter could flip a holiday until I took one out of the oven and nobody talked for a minute. It belongs in any roundup of Oven Cooked Turkey Recipes, but I won’t spoil my tiny trick here, cause you should enjoy finding that moment yourself.

For me it reset what The Perfect Turkey looks like, and I’m honestly surprised at how fast plates empty. If you’re even a little curious, this one will make you rethink what a simple roast can do.

Ingredients

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Whole turkey gives high protein iron and savory roast flavor, juicy if brined
Butter adds richness and fat helps brown skin and carry herbs flavor
Garlic brings punchy savory depth and has antioxidants not sweet
Lemon brightens with citrus acidity cuts richness and lifts heavy flavors
Fresh herbs like rosemary thyme sage parsley add piney grassy aromatic notes
Olive oil helps crisp skin adds fruity fat and keeps butter from burning
Stock makes a pan sauce and a moist roasting environment boosting savory umami
Onion gives sweet savory base when roasted it melts into gravy
Carrots add subtle sweetness body to gravy and build deep roasting flavor

Ingredient Quantities

1 whole turkey 12 to 14 lb neck and giblets removed

1 cup (2 sticks / 226 g) unsalted butter softened

4 to 6 garlic cloves minced about 2 tbsp

Zest of 1 lemon

3 tbsp finely chopped fresh parsley

2 tbsp finely chopped fresh rosemary

2 tbsp finely chopped fresh thyme leaves

1 tbsp finely chopped fresh sage

2 tablespoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 large onion quartered

1 lemon halved

4 to 6 sprigs fresh thyme or rosemary

2 tbsp olive oil

1 cup low sodium chicken or turkey stock

2 carrots roughly chopped

2 celery stalks roughly chopped

How to Make this

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1. Preheat oven to 325 F. Remove neck and giblets from the cavity, pat the turkey all over with paper towels until dry, and let it sit at room temp about 20 to 30 minutes while you mix the butter.

2. In a bowl mash together 1 cup softened butter, 4 to 6 minced garlic cloves, zest of 1 lemon, 3 tbsp chopped parsley, 2 tbsp chopped rosemary, 2 tbsp chopped thyme leaves, 1 tbsp chopped sage, 2 tbsp kosher salt and 1 1/2 tsp black pepper until smooth and well blended.

3. Gently loosen the skin over the breast and thighs with your fingers, trying not to tear it, and smear most of the herb butter directly on the meat under the skin. Spread any remaining butter over the outside of the skin too.

4. Rub the outside of the turkey with 2 tbsp olive oil to help the skin crisp, and tuck the wing tips under the bird so they don’t burn.

5. Stuff the cavity with the quartered onion, the halved lemon and 4 to 6 sprigs of thyme or rosemary. Tie the legs together with kitchen twine if you got it, or just tuck them under the body.

6. Scatter the roughly chopped carrots and celery in the bottom of a roasting pan. Place the turkey breast side up on a rack or on top of the veggies and pour 1 cup low sodium chicken or turkey stock into the pan to keep drippings from burning.

7. Roast in the preheated oven until the thickest part of the thigh reaches 165 F, about 13 to 15 minutes per pound for a 12 to 14 lb bird. Baste with pan juices every 30 to 45 minutes. If the skin is getting too dark, loosely tent the bird with foil.

8. When the thermometer hits 165 F, remove the turkey from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest 20 to 30 minutes so the juices redistribute.

9. While it rests you can skim fat from the pan juices and simmer them a bit with any extra stock to make a quick gravy, then carve and serve. Don’t rush it, the resting makes the turkey way juicier.

Equipment Needed

1. Roasting pan with rack or a sturdy rimmed baking sheet plus rack
2. Instant read meat thermometer
3. Large mixing bowl and rubber spatula or wooden spoon
4. Sharp chef knife and cutting board
5. Measuring cups and measuring spoons
6. Kitchen twine for trussing the legs
7. Baster or large heatproof spoon for basting
8. Tongs and a carving fork for handling and carving
9. Paper towels and oven mitts for safety and drying the bird

FAQ

Q: How long do I roast a 12 to 14 lb turkey? A: Roast at 325°F for about 3 to 3 1/2 hours, or until the thickest part of the thigh reaches 165°F and the breast reads 160 to 165°F. Let it rest 20 to 30 minutes before carving, dont skip this step.

Q: Should I put the herb butter under the skin or on top? A: Put most of the butter under the skin over the breast and thighs, and rub the rest on the skin. Under-skin butter keeps the meat moist and flavors the bird, besides it helps the skin brown nicely.

Q: Do I need to brine the turkey first? A: Brining is optional. If you brine, cut down on added salt in the butter so it doesnt get too salty. A simple dry brine 24 hours ahead works great, or skip it if you're short on time.

Q: My turkey is browning too fast, what do I do? A: Tent loosely with foil, and baste occasionally with pan juices or a little stock. That slows browning and helps keep the breast from drying out.

Q: How do I make gravy from the pan drippings? A: Remove excess fat, deglaze the roasting pan with 1 cup stock, scrape browned bits, simmer and thicken with a flour roux or a cornstarch slurry until smooth, taste and season as needed.

Q: How should I store and reheat leftovers? A: Cool and refrigerate within 2 hours, eat within 3 to 4 days or freeze up to 2 to 3 months. Reheat gently to 165°F, sliced in a covered dish with a splash of stock so it stays moist.

Oven Roasted Herb Butter Turkey Recipe Substitutions and Variations

Unsalted butter: if you only got salted butter use the same amount but cut the kosher salt by about 1 tablespoon. Other options: ghee 1 cup, or about 3/4 cup olive oil for a lighter roast.
Fresh herbs (parsley, rosemary, thyme, sage): swap with dried at about one third the volume so 2 tablespoons fresh = 2 teaspoons dried. Or use 1 to 2 tablespoons poultry seasoning or Italian seasoning for an easy shortcut.
Kosher salt: if you have fine table salt use about half the amount by volume so replace 2 tablespoons kosher with roughly 1 tablespoon table salt. Coarse sea salt can usually be used cup for cup but taste as you go.
Low sodium stock: use regular chicken or turkey stock but hold extra added salt in the rub, or use 1 cup water plus 1/2 teaspoon bouillon paste or powder. For more bright flavor try 1 cup dry white wine instead of stock.

Pro Tips

– Make the herb butter easier to get under the skin: chill the mixed butter into a firm log and slice into pats, or put it in a zip-top bag and snip a corner so you can pipe it under the skin. If the skin resists, slide the handle of a wooden spoon between skin and meat to create a pocket. If the skin tears dont stress, tuck it back and keep going.

– Dry the skin out for crispier results: after patting dry, leave the uncovered turkey in the fridge for a few hours or overnight to let the skin dehydrate. It makes a surprisingly big difference in browning and it’s low effort.

– Use a leave-in probe thermometer and stop guessing: insert it into the thickest part of the thigh and leave it there while the bird roasts so you dont keep opening the oven. Also rotate the pan once or twice if your oven has hot spots for more even cooking.

– Save and fix the drippings like a pro: chill the pan juices so the fat rises to the top and you can skim it off easily, then deglaze the pan with a splash of wine or extra stock and simmer to concentrate flavor. Finish the gravy with a little cold butter or a cornstarch slurry for gloss and body.