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Herb Butter Roast Turkey

Herb butter roast turkey is seasoned under the skin and roasted uncovered at 325°F for golden skin and tender meat. Fresh rosemary, thyme, sage, and garlic flavor the turkey, while onion, lemon, and thyme fill the cavity.
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Prep Time 25 minutes
Cook Time 3 hours 45 minutes
Resting time 30 minutes
Total Time 4 hours 40 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 0.75 cup butter unsalted, softened
  • 2 tbsp rosemary fresh, finely chopped
  • 2 tbsp thyme leaves fresh, finely chopped
  • 1 tbsp sage fresh, finely chopped
  • 3 cloves garlic minced
  • 1 tsp black pepper
For the turkey
  • 1 turkey 12- to 14-pound, whole, fully thawed, giblets and neck removed
  • 1 tbsp kosher salt
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 sprigs thyme fresh
  • 2 cups chicken broth low-sodium

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the herb butter
  1. In a small bowl, mash together the softened unsalted butter, fresh finely chopped rosemary, fresh finely chopped thyme leaves, fresh finely chopped sage, minced garlic, and black pepper until evenly combined.
Prepare the turkey
  1. Heat the oven to 325°F with a rack in the lower third.
  2. Set a rack inside a 16x13-inch roasting pan.
  3. Pat the fully thawed turkey dry with paper towels and season the cavity and outside with the kosher salt.
  4. Gently loosen the skin over the breast and thighs.
  5. Spread the herb butter under the skin and over the outside of the turkey.
  6. Put the quartered yellow onion, quartered lemon, and fresh thyme sprigs in the cavity.
  7. Set the turkey breast-side up on the rack and tuck the wing tips under the body.
  8. Pour the low-sodium chicken broth into the pan.
Roast the turkey
  1. Roast uncovered for 3 to 3 3/4 hours, loosely covering the breast with foil if it browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost part of the thigh without touching bone reads 165°F.
Rest and carve
  1. Transfer the turkey to a carving board, loosely tent it with foil, and rest for 30 minutes before carving.

Notes

For even browning, spread the herb butter evenly beneath the loosened skin. Refrigerate leftovers for 3–4 days; turkey can be frozen. For a dairy-free variation, use a dairy-free butter alternative.