Why You’ll Love This Herb Roasted Turkey Recipe
- Perfectly Juicy Meat – The herb butter recipe for this roasted turkey not only flavors the meat but it helps keep everything nice and juicy. No dry turkey here!
- Herb Flavor – Fresh herbs, garlic, lemons, and onions all come together to make the best flavor. The excitement for the meal will build more and more as your home fills with the incredible smells of this turkey recipe!
- Holiday Showstopper – The fresh herbs stay in place on the turkey, so even when cut you can see all of the beautiful ingredients that make it so good.
- Easy Recipe – You will love how few ingredients this roasted turkey recipe requires and how easy it is to roast the perfect, flavorful turkey.
RELATED: The BEST Citrus Tea-Glazed Roasted Turkey
Ingredients You Need for Oven Roasted Turkey Recipe
While the flavor of this easy roasted next-level herb butter turkey is SO good, you’d be surprised to find out how few ingredients you actually need. Here’s what’s in this recipe:
- Butter – Using unsalted butter means we get to season it up to the perfect amount. If you choose to use salted butter, simply omit the salt from the recipe.
- Fresh Rosemary, Thyme, Sage & Parsley – I love the combination of these four herbs together but feel free to use your favorites as substitutes. You could use fresh oregano or fresh basil in the butter mixture as well.
- Garlic, Salt, and Pepper
- Turkey – This recipe is for a whole bone-in turkey. I prefer choosing one that is organic and has no added solutions. Some turkeys are injected with solutions to help keep them moist, but it can make them a little too salty and watery in texture. Want to roast just a bone-in turkey breast? Follow the variations below!
- Herb Sprigs, Onions, Lemons, Garlic – All of these ingredients add to the aromatics that get stuffed inside the cavity of the turkey before cooking it.
Recommended Equipment for Herb Butter Turkey
If you’re roasting a whole turkey, these are the tools that definitely make things better!
- Roasting Pan with Rack – Helps the turkey cook evenly and keeps it from sitting in its own juices. A rack also lets hot air circulate all around the bird!
- Meat Thermometer – This is a MUST for making sure your turkey is perfectly cooked and safe to eat (especially with poultry). I always use a digital one for quick, accurate results!
- Basting Brush** or Spoon** – To spread the herb butter evenly under and over the skin.
- Kitchen Twine – For tying the legs together if needed. This helps the turkey cook more evenly.
- Aluminum Foil – Useful for tenting the turkey if it starts to brown too quickly.
- Cutting Board + Carving Knife – A sturdy surface and a sharp knife make carving so much easier when it’s time to serve!
How to Make a Herb Roasted Turkey
Cooking a Thanksgiving turkey is actually easier than you might think! All you’ll need are a few ingredients, a large roasting pan, and some time. The general rule is to cook a turkey for 13 minutes per pound, so the time in the oven will depend on the size of your turkey! Here’s how to make a PERFECT Thanksgiving turkey that’s juicy and delicious every single time:
- Preheat the oven and set your turkey in the roasting pan, breast-side up.
- Add the broth to the pan and mix the herb butter. Set 1/4 cup of the herb butter aside.
- Carefully loosen the skin on the turkey and then fill the underside of the skin with 3/4 cup of the herb butter.
- Stuff the cavity of the turkey with the herb sprigs, garlic, onion, and lemons, tie the legs together, and tuck the wings behind the thickest part of the breasts of the turkey.
- Rub the remaining herb butter all over the skin of the turkey.
- Roast the turkey for 13 minutes per pound, or about 3.25 hours for a 15-pound turkey.
- Collect the juices from the pan to make a gravy if you would like.
- Allow the turkey to rest for about 20 minutes before carving and serving.
Tips for Roasting a Turkey
- Any type of large roasting pan is fine! You don’t need a fancy roasting pan. Trust me. This turns out GREAT in just a basic roasting pan, as long as it has high sides and it’s big enough to hold the turkey.
- Use an electric countertop roaster or roast it in the oven. Either method makes a great turkey. The convenience of an electric roaster is a smaller cooking space that can make for a faster roast, and it frees up your oven to make other things for the meal.
- To cover or not to cover? I often prefer to cover my turkeys when I roast them. I love the way it holds in all of the flavorful steam and keeps everything super juicy. However, if you want crispy brown skin, I suggest cooking the turkey uncovered for the last hour or so.
- Basting? Basting is really all about the skin of the turkey. Basting helps add flavor and crispiness to the skin as the turkey cooks. It’s not necessary though, especially because we’re using an herb butter that does all of that work for you! Plus, basting can lead to oven heat loss which can slow down your cooking time.
Best Roasted Turkey Recipe Variations
Here are some ideas of ways to change up the flavors or add extra touches to the turkey.
- Stuffing Options – Try other fruits like oranges, apples, pears, or cranberries. Add carrots and celery for the traditional veggie flavors everyone loves. Spice things up with some cinnamon sticks, star anise, cloves, or peppercorns.
- Herb Options – Although the recipe calls for common Thanksgiving herbs, you could also use oregano, marjoram, tarragon, or bay leaves.
- Butter Additions – Looking for a different flavor profile? Use Cajun seasoning, seasoned salt, or BBQ seasoning instead of the salt in the butter.
- Bone-In Turkey Breast – You can easily use this recipe for just a breast instead of a whole turkey. Cut the butter recipe in half when making it, follow the directions to rub it until the skin and on top, and roast the breast for 1 hour 45 Minutes, or until a thermometer registers an internal temp of 170 degrees F.
Turkey Serving Cheat Sheet
Figuring out how much turkey to buy can be tricky, but here’s an easy rule of thumb: plan for about 1 to 1.5 pounds of turkey per person. For a smaller gathering, a 10-pound turkey will serve 8–10 people, while a 12-pound turkey is great for 10–12. Hosting a bigger group? A 16-pound turkey will feed around 12–16, and a 20-pound turkey should satisfy 16–20 guests. For leftovers (because who doesn’t want those?), go on the higher side of these estimates!
Have leftovers? Make this easy Homemade Turkey Soup recipe!
How to Carve a Turkey
Carving a turkey is easier than it looks, and with a few steps, you’ll have a beautifully sliced bird in no time! Here’s how to carve this herb butter roasted turkey:
- Start by removing the legs and wings, cutting at the joints to separate them cleanly.
- Then, slice along one side of the breastbone to remove the breast meat in one large piece, which you can then cut into even slices.
- Repeat on the other side, and finish by cutting the thighs and drumsticks into portions.
- Arrange on a platter for a stunning presentation, and enjoy!
How to Store Herb Roasted Turkey
The key to perfect leftover turkey is storing and reheating it correctly. Remove all of the turkey from the bone and store it in an airtight container or heavy-duty storage bag. Here’s how to do it:
- Refrigerate – Store the turkey in the fridge for 3-4 days.
- Freeze – Freeze the leftover turkey for 3-6 months.
- Reheat – Add a little bit of broth to the turkey before you reheat it. Reheat it in the oven at 300 degrees F until hot, or in the microwave in 30-second increments.
Oven Roasted Turkey Recipe FAQs
Yes, as long as it’s fully cooked! The USDA recommends that turkey be cooked to an internal temperature of 165°F (75°C) in the thickest part of the bird. Using a meat thermometer is the best way to make sure it’s safe. And always store leftovers in the fridge right away to keep things food-safe.
Definitely! Turkey breast is a great source of lean protein and is naturally low in fat, especially when you skip the skin (though the crispy skin is so good!). This herb butter version uses wholesome ingredients and no heavy sauces, making it a balanced and flavorful option for holidays or any special meal.
The safest way is to thaw your turkey in the refrigerator. Place it in a pan or tray (to catch any juices) and allow about 24 hours of thawing time for every 4–5 pounds of turkey.
Here’s a quick guide:
12-pound turkey → about 3 days to thaw
16-pound turkey → about 4 days
20-pound turkey → about 5 full days
If you’re in a time crunch, you can also use the cold water method: Submerge the wrapped turkey in cold water, changing the water every 30 minutes. This takes about 30 minutes per pound.
Thanksgiving Side-Dish Pairings
- Vegan Green Bean Casserole
- Roasted Butternut Squash Quinoa Salad
- Baked Mixed Vegetable Casserole
- Roasted Brussels Sprouts With Goat Cheese
- Slow Cooker Mashed Potatoes & Cranberry Mushroom Sauce
- Kale & Brussels Sprouts Curry Quinoa Salad
More Next-Level Holiday Recipes
- Creamy Garlic Mashed Red Potatoes
- Dairy-Free Pumpkin Pie
- Pumpkin Olive Oil Cake
- Mini Pumpkin Pies
- Air Fryer Crispy Brussels Sprouts & Bacon
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Best Herb Roasted Turkey Recipe
Equipment
Ingredients
Herb Butter
- 1 cup 2 sticks unsalted butter, room temperature
- 3 teaspoons finely chopped rosemary
- 2 teaspoons finely chopped thyme
- 2 teaspoons finely chopped sage
- 3 teaspoons finely chopped parsley
- 3 teaspoons minced garlic
- 3 teaspoons salt
- 1 teaspoon pepper
Turkey
- 1 15-pound turkey
- 4 cups low-sodium chicken broth (or water)
- 2 heads fresh garlic (peeled)
- 1 medium onion (quartered)
- 2 medium lemons (quartered)
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 3-4 leaves fresh sage
- 1 bunch fresh parsley
Instructions
- Preheat the oven to 375 degrees F, placing the interior oven rack in the lowest position.
- Mix the room-temperature butter, herbs, and seasonings together.
- Set aside 1/4 cup of the mixed butter.
- Prepare the turkey by removing the giblets and neck.
- Place the turkey in the roasting pan breast side up.
- Fill the bottom of the pan with water or broth.
- Using your fingertips and starting at the neck area, loosen the skin from the turkey meat little by little being careful not to tear the skin.
- Rub the 3/4 cup of the herb butter under turkey skin using your fingers. You can press your fingers on top of the skin to move the butter around to cover all areas of the meat.
- Fill the turkey cavity with fresh herb sprigs, garlic, onion quarters, and lemons.
- Tie the legs together at the ends of them with kitchen twine, and tuck the wings around the back of the turkey so they stay in place.
- Rub the remaining 1/4 cup of herb butter over the entire outside of the turkey.
- Add the lid to the roasting pan or tent the whole turkey with foil paper.
- Roast the turkey for about 13 minutes per pound, or 3.25 hours for a 15-lb turkey. The internal temperature should reach 170 degrees F.
- Remove the turkey from the oven, tent with foil, and allow it to rest for 15-20 minutes before carving.
Notes
- This recipe is for a 15 pound turkey. However, you can use any size you want! Just remember that the general rule is to cook the turkey for 13 minutes per pound.
- Any type of large roasting pan is fine! You don’t need a fancy roasting pan. Trust me. This turns out GREAT in just a basic roasting pan, as long as it has high sides and it’s big enough to hold the turkey.
- Use an electric countertop roaster or roast it in the oven. Either method makes a great turkey. The convenience of an electric roaster is a smaller cooking space that can make for a faster roast, and it frees up your oven to make other things for the meal.
- To cover or not to cover? I often prefer to cover my turkeys when I roast them. I love the way it holds in all of the flavorful steam and keeps everything super juicy. However, if you want crispy brown skin, I suggest cooking the turkey uncovered for the last hour or so.
- Basting? Basting is really all about the skin of the turkey. Basting helps add flavor and crispiness to the skin as the turkey cooks. It’s not necessary though, especially because we’re using an herb butter that does all of that work for you! Plus, basting can lead to oven heat loss which can slow down your cooking time.
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- Refrigerate – Store the turkey in the fridge for 3-4 days.
-
- Freeze – Freeze the leftover turkey for 3-6 months.
-
- Reheat – Add a little bit of broth to the turkey before you reheat it. Reheat it in the oven at 300 degrees F until hot, or in the microwave in 30-second increments.
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