I’m sharing my Oven Roasted Herb Butter Turkey inspired by Easy Thanksgiving Turkey Recipes, and one simple trick in this post will change how you roast a whole bird.

Jump to Recipe

Ive chased the right roast for years and this Oven Roasted Herb Butter Turkey finally made me stop, take notes and eat way too much. Unsalted butter and fresh rosemary mingle in the aroma, and something about that scent makes people stare like theyve found The Perfect Turkey.

It reads fancy but is the kind of thing I scribble in the margins of cookbooks, the kind of dish that keeps showing up in my Oven Cooked Turkey Recipes folder. It looks like effort but somehow always steals the night, and Id rather you find out why.

Ingredients

Print Recipe (No Advertisments)

Turkey: Lean protein, rich in B vitamins, fills you up, mild savory flavor.
Butter: Adds richness and crisp skin, mostly fat, gives luxurious mouthfeel.
Garlic: Brings pungent savory bite, some antioxidants, not sweet or sour.
Rosemary: Gives piney aromatic lift, little calories, bold herb taste.
Lemon: Adds bright citrus tang and zest oils, cuts richness.
Sage: Earthy and slightly peppery, pairs with poultry, strong aroma.
Chicken broth: Keeps meat moist, adds savory depth, low sodium keeps flavor balanced.

Ingredient Quantities

12 to 14 pound whole turkey, neck and giblets removed

1 cup (2 sticks) unsalted butter softened

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme leaves

2 tablespoons chopped fresh sage

1/4 cup chopped fresh parsley

4 to 6 garlic cloves, minced

1 lemon, zested and halved

1 large onion, quartered

2 tablespoons olive oil

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 to 2 cups low sodium chicken broth or stock

2 bay leaves

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325°F. Pat the 12 to 14 lb turkey dry and check cavity one more time to be sure neck and giblets are removed.

2. In a bowl mix 1 cup softened unsalted butter with 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 2 tbsp chopped sage, 1/4 cup chopped parsley, 4 to 6 minced garlic cloves, and the lemon zest; stir in 1 tbsp kosher salt and 1 tbsp freshly ground black pepper.

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

4. Tuck the wing tips under, tie the legs together or truss loosely, then rub the skin all over with 2 tbsp olive oil and sprinkle the remaining 1 tbsp kosher salt and a bit more pepper on the outside.

5. Stuff the cavity with the halved lemon, quartered onion, and 2 bay leaves (you can add a couple garlic cloves inside too if you like). Place the turkey breast-side up on a rack in a roasting pan.

6. Pour 1 to 2 cups low sodium chicken broth into the bottom of the pan and add the remaining onion quarters around the bird and another bay leaf or two into the pan for extra flavor.

7. Roast at 325°F 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 occasionally with pan juices, but dont open the oven too often.

8. If the skin is browning too fast tent the breast loosely with foil to prevent burning, continue roasting until done.

9. Transfer turkey to a cutting board, let rest uncovered or loosely tented for 20 to 30 minutes before carving; reserve pan juices for gravy or serving.

Equipment Needed

1. Oven (set to 325°F)
2. Large roasting pan with rack
3. Instant read meat thermometer
4. Large mixing bowl
5. Rubber spatula or wooden spoon
6. Sharp chef’s knife
7. Cutting board
8. Kitchen twine (for trussing)
9. Basting spoon or turkey baster
10. Measuring cups and spoons plus a sheet of aluminum foil

FAQ

How long and at what temperature should I roast a 12 to 14 pound turkey? Roast at 325°F. Plan on about 13 to 15 minutes per pound for an unstuffed bird, so roughly 2 1/2 to 3 1/2 hours, give or take. The only sure way is a meat thermometer: 165°F in the thickest part of the thigh and 160 to 165°F in the breast. Let it rest 20 to 30 minutes before carving, that keeps it juicy.

Do I need to brine the turkey, or is the herb butter enough? Brining is optional. A wet brine for 8 to 12 hours will add extra juiciness and flavor, but if you rub plenty of herb butter under the skin and cut back on added salt, you’ll still get a great bird. If you brine, reduce the kosher salt in the recipe so it doesn’t get too salty.

Should I put the herb butter under the skin or just on top? Do both. Carefully loosen the skin over the breasts and thighs and spread a lot of the herb butter directly on the meat, then rub the rest on the skin for a golden crisp finish. Try not to tear the skin, and let the turkey sit in the fridge for a few hours if you can so the flavors sink in.

How do I make gravy from the pan drippings? After roasting, remove the turkey and spoon off excess fat. Deglaze the roasting pan with 1 to 2 cups low sodium chicken broth, scraping up brown bits. For a quick gravy, whisk 2 tablespoons butter with 2 tablespoons flour in a saucepan until golden, add the deglazed pan liquid and simmer until thickened. Taste and season, strain if you want it smooth.

What if I don’t have a thermometer, how can I tell it’s done? Thermometer is best, but if you don’t have one, pierce the thickest part of the thigh and check that the juices run clear, not pink. The leg should wiggle easily at the joint. Those tricks work, but they’re not as reliable as temp readings.

Can I make the herb butter or prep the turkey ahead of time and how do I store leftovers? Yes. Herb butter can be mixed a day in advance. You can also prepare the turkey with the butter under the skin and refrigerate overnight. After cooking, cool leftovers within two hours and store in airtight containers in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat sliced turkey gently with a splash of broth to avoid drying it out.

Oven Roasted Herb Butter Turkey Recipe Substitutions and Variations

Unsalted butter: swap with olive oil or ghee. For a dairy free or lighter rub, use 3/4 to 1 cup extra virgin olive oil rubbed under the skin and over the bird. For the same buttery richness use 1 cup melted ghee. If you use salted butter instead, cut the recipe’s added kosher salt by about 1 to 1.5 tablespoons.
Fresh herbs (rosemary, thyme, sage, parsley): no fresh? use dried at about 1/3 the fresh amount (so 2 tablespoons fresh = ~2 teaspoons dried). Or swap in other fresh herbs like oregano, marjoram, or tarragon at similar volumes depending on how bold you want it.
Lemon zest: substitute with 1 to 2 tablespoons lemon juice or 1 to 2 tablespoons white wine vinegar for brightness, or use orange zest for a sweeter citrus note. Adjust to taste, cuz acidity levels vary.
Low sodium chicken broth: use low sodium turkey or vegetable stock, or replace up to 1 cup with dry white wine for deglazing then top up with water or stock. If you use regular (not low sodium) broth, reduce the added kosher salt.

Pro Tips

1) Dry-brine if you can. Salt the bird lightly all over and leave it uncovered in the fridge for 24 to 48 hours. That dries the skin for better crisping and gives deeper flavor, just remember to take it out about an hour before roasting so it isn’t rock cold going in.

2) Get the butter really soft and work fast putting it under the skin. Use your fingers to loosen the skin gently, or pipe the butter from a zip-top bag with a corner cut off so it spreads evenly. If the skin tears, dont panic, just patch with a toothpick or tuck it under the wing.

3) Use a probe thermometer and trust it. Stick it into the thickest part of the thigh without touching bone, monitor temps, and pull the turkey when the thigh hits 165°F then let it rest. Opening the oven a lot wastes heat, so baste sparingly, like every 30-45 minutes only.

4) Protect the breast from over-browning. If the top gets too dark, loosely tent with foil, or crank the oven to high for the last 10-15 minutes if you want extra crisp skin but be ready to watch it. Put 1 to 2 cups of stock in the pan so the drippings dont burn and you have good gravy base.

5) Rest and save the juices. Let the turkey rest 20 to 30 minutes uncovered or lightly tented before carving so juices redistribute. Skim fat off the pan drippings after they sit a bit, refrigerate if you need to, then use the de-fatted juices for gravy that actually tastes like the bird.