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Herb Butter Roast Turkey

Herb butter roast turkey is roasted at 325°F with fresh herbs, garlic, onion, and lemon for flavorful meat and crisp, golden skin. A 30-minute rest helps keep the turkey juicy before carving.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 1 cup unsalted butter softened
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 3 cloves garlic minced
  • 1 tbsp kosher salt
  • 1 tsp black pepper
For the turkey
  • 1 whole turkey 12- to 14-pound, thawed, neck and giblets removed
  • 1 yellow onion large, quartered
  • 1 lemon quartered
  • 4 sprigs fresh thyme
  • 2 cups water

Equipment

  • 1 large roasting pan

Method
 

Make the herb butter
  1. Stir together the softened butter, parsley, rosemary, chopped thyme, garlic, kosher salt, and black pepper in a medium bowl until evenly combined.
Prepare the turkey
  1. Heat the oven to 325°F.
  2. Set a rack in a large roasting pan.
  3. Remove the turkey’s neck and giblets if needed, then pat the turkey dry with paper towels.
  4. Put the onion, lemon, and thyme sprigs in the cavity.
  5. Tuck the wing tips behind the turkey and tie the legs together with kitchen twine.
  6. Spread about half of the herb butter under the breast skin.
  7. Rub the remaining butter over the outside of the turkey.
Roast the turkey
  1. Set the turkey breast-side up on the rack and pour the water into the roasting pan.
  2. Roast for 3 to 3 3/4 hours, loosely covering the breast with foil if it browns too quickly.
  3. Check the temperature in the thickest part of the breast and the innermost part of the thigh without touching bone.
  4. Remove the turkey when both register 165°F, continuing to roast as needed.
  5. Transfer the turkey to a cutting board and tent loosely with foil.
  6. Rest for 30 minutes before carving.

Notes

For even cooking, make sure the turkey is fully thawed and pat it thoroughly dry before adding the herb butter. Refrigerate leftovers for 3–4 days; freezer-friendly. For a dairy-free option, use a plant-based butter substitute.