Description
This Best Roasted Turkey with Flavorful Herb Butter is a classic American holiday main dish featuring a juicy, tender turkey infused with a rich blend of fresh herbs and garlic butter. Perfectly roasted to golden perfection, this recipe ensures a moist and flavorful centerpiece for your festive table.
Ingredients
Scale
For the turkey:
- 1 whole turkey (12–14 lbs, thawed if frozen)
- 1 onion (quartered)
- 1 lemon (halved)
- 1 head of garlic (halved crosswise)
- Fresh herbs (thyme, rosemary, sage)
- Salt, to taste
- Black pepper, to taste
For the herb butter:
- 1 cup unsalted butter (softened)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 1 tablespoon fresh sage (finely chopped)
- 4 cloves garlic (minced)
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and prepare turkey: Preheat the oven to 325°F (165°C). Remove the giblets and neck from the turkey and pat it dry thoroughly with paper towels to ensure crispy skin when roasting.
- Make herb butter: In a bowl, combine softened butter, olive oil, chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Apply herb butter under skin and on turkey: Carefully loosen the skin from the turkey breast by gently sliding your fingers under it. Rub half of the prepared herb butter underneath the skin to infuse flavor directly into the meat. Then, rub the remaining herb butter evenly over the outside of the turkey.
- Season and stuff the turkey cavity: Season the inside of the turkey cavity with salt and black pepper. Stuff the cavity with quartered onion, halved lemon, halved garlic head, and fresh sprigs of thyme, rosemary, and sage to add aromatic flavor from the inside during roasting.
- Position in roasting pan: Place the turkey breast-side up on a rack in a large roasting pan. Tuck the wings underneath the body and, if desired, tie the legs together securely with kitchen twine to ensure even cooking.
- Roast the turkey: Roast the turkey uncovered for approximately 3 to 3.5 hours, or about 13 to 15 minutes per pound. Baste the turkey every 45 minutes with pan juices to keep it moist. If the skin begins to brown too quickly, tent the turkey loosely with aluminum foil to prevent burning.
- Check for doneness: Use a meat thermometer inserted into the thickest part of the thigh without touching the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
- Rest before carving: Remove the turkey from the oven and let it rest for 20 to 30 minutes before carving. This rest period allows juices to redistribute, ensuring a moist and flavorful turkey.
Notes
- Use any leftover herb butter to baste the turkey during cooking or to stir into mashed potatoes for extra flavor.
- A dry brine applied the night before roasting can further enhance the flavor and juiciness of the turkey.
- Strain pan drippings after roasting to make a rich and savory gravy to accompany the turkey.
