Simple Homemade Herb Butter Roasted Turkey
Looking to wow your taste buds and your guests? This simple herb butter roasted turkey is packed with juicy, flavorful goodness! With minimal fuss and maximum flavor, it’s perfect for any feast. Trust me, this turkey will be the star of your table—and I’m here to guide you every step of the way!
5.0 out of 5 (1 rating)
Prep Time
20 minutes
Cook Time
240 minutes
Servings
4 servings
Cuisine
American
Ingredients
- •1 whole turkey (12-14 pounds), thawed if frozen
- •1 cup unsalted butter, softened
- •1 tablespoon fresh thyme leaves, chopped
- •1 tablespoon fresh rosemary, chopped
- •1 tablespoon fresh sage, chopped
- •4 garlic cloves, minced
- •1 teaspoon salt
- •1 teaspoon black pepper
- •1 lemon, halved
- •1 onion, quartered
- •2 cups chicken or turkey stock
Instructions
- 1
Preheat the oven to 325°F (165°C).
- 2
Remove giblets and neck from the turkey cavity, rinse the turkey inside and out, and pat dry with paper towels.
- 3
Prepare the herb butter: in a small bowl, mix the softened butter with chopped thyme, rosemary, sage, minced garlic, salt, and black pepper.
- 4
Carefully loosen the skin of the turkey over the breast and legs using your fingers, taking care not to tear it.
- 5
Spread about half of the herb butter under the loosened skin, then rub the remaining butter over the entire surface of the turkey.
- 6
Stuff the turkey cavity with the halved lemon and quartered onion for added flavor.
- 7
Tie the legs together with kitchen twine and tuck the wing tips under the bird.
- 8
Place the turkey on a roasting rack set in a large roasting pan. Pour 2 cups of stock into the bottom of the pan.
- 9
Roast the turkey in the preheated oven for about 3.5 to 4 hours, basting every 30 minutes with the pan juices.
- 10
Check for doneness: the internal temperature of the thickest part of the breast should register 165°F (74°C) and the thickest part of the thigh should register 175°F (80°C).
- 11
Once fully cooked, remove the turkey from the oven, tent loosely with aluminum foil, and let rest for 20-30 minutes before carving.
Nutrition Information
Calories
400 calories per serving
Protein
45g
Carbs
1g
Fat
24g
Frequently Asked Questions
Q: Can I substitute dried herbs for fresh herbs in this recipe?
A: Yes, you can substitute dried herbs if fresh ones aren't available. Use one-third of the amount specified for fresh herbs, so instead of 1 tablespoon of each fresh herb, use 1 teaspoon of dried thyme, rosemary, and sage. However, fresh herbs will provide a brighter and more aromatic flavor.
Q: What can I use if I don't have a roasting rack?
A: If you don't have a roasting rack, you can create one by crumpling aluminum foil into thick ropes and arranging them in a coil or grid shape in the bottom of the roasting pan. Alternatively, you can use sturdy vegetables like carrots, celery, and onions to lift the turkey off the bottom of the pan.
Q: How can I prevent the turkey breast from drying out during roasting?
A: To prevent the breast meat from drying out, make sure to spread the herb butter under the skin generously, as this helps keep the meat moist. Basting every 30 minutes with pan juices also keeps the turkey from drying out. Additionally, tent the turkey loosely with foil during the last hour of cooking if the skin is browning too quickly.
Q: Can I stuff the turkey with traditional stuffing instead of lemon and onion?
A: Yes, you can use traditional stuffing instead of lemon and onion, but keep in mind that stuffed turkeys often take longer to cook. Ensure the stuffing reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat. For even cooking, cook the stuffing separately and add it to the turkey cavity after roasting.
Q: What's the best way to store leftover turkey?
A: After the turkey has cooled to room temperature, carve the meat off the bones and store it in airtight containers or resealable plastic bags. Refrigerate for up to 4 days or freeze for up to 3 months. Be sure to include some of the leftover pan juices or gravy to keep the meat moist.
Q: What should I do if the turkey skin is getting too dark before the meat is fully cooked?
A: If the skin is browning too quickly, tent the turkey loosely with aluminum foil to shield it from direct heat. This will slow down the browning process while allowing the turkey to cook through completely.
Q: Can I use a brined turkey for this recipe?
A: Yes, you can use a brined turkey, but reduce or omit the added salt in the herb butter, as brined turkeys are already seasoned. Be sure to rinse the turkey thoroughly and pat it dry before applying the herb butter to avoid overly salty flavors.
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