Name: Herb Butter Roasted Thanksgiving Turkey
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 12 to 14 lb whole turkey, thawed if frozen; 1/2 cup unsalted butter, softened; 1 tablespoon olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh sage, chopped; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 onion, quartered; 1 lemon, halved; 1 apple, quartered; 4 sprigs rosemary; 4 sprigs thyme; 2 cups chicken broth (or turkey stock)

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Herb Butter Roasted Thanksgiving Turkey a juicy, golden Thanksgiving turkey slathered in garlic herb butter and roasted to perfection — this classic centerpiece is flavorful, aromatic, and surprisingly simple to prepare. It’s everything I hope for in a holiday bird: crispy skin, succulent meat, and deep herb-infused flavor in every bite.

Herb Butter Roasted Thanksgiving Turkey

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 to 14 lb whole turkey, thawed if frozen

½ cup unsalted butter, softened

1 tablespoon olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped

4 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 onion, quartered

1 lemon, halved

1 apple, quartered

4 sprigs rosemary

4 sprigs thyme

2 cups chicken broth (or turkey stock)

Directions

I start by preheating the oven to 325°F (163°C).

I remove the neck and giblets from the turkey, pat it dry with paper towels, and place it on a roasting rack inside a large roasting pan.

In a bowl, I mix the softened butter with olive oil, chopped rosemary, thyme, sage, minced garlic, salt, and pepper.

I gently loosen the skin over the turkey breast with my fingers and rub half the herb butter under the skin, then spread the rest all over the outside.

I stuff the cavity with the quartered onion, halved lemon, quartered apple, and herb sprigs.

I tuck the wings under and tie the legs together with kitchen twine to keep everything neat.

I pour the chicken broth into the bottom of the pan to keep the turkey moist.

I roast the turkey uncovered for about 13–15 minutes per pound, basting with the pan juices every 45 minutes.

If I notice the skin browning too much, I loosely tent it with aluminum foil to prevent burning.

Once the internal temperature in the thickest part of the thigh hits 165°F (74°C), I take it out and let it rest for at least 30 minutes before carving.

Servings and timing

This recipe serves 12 people comfortably.

Prep Time: 20 minutes

Cooking Time: Approximately 3.5 hours

Total Time: About 3 hours 50 minutes

Calories: Approximately 410 kcal per serving

Variations

Citrus twist: I sometimes add orange slices or zest to the cavity for a brighter flavor.

Spicy kick: Adding a dash of cayenne to the herb butter gives it a warm heat that I really enjoy.

Brined version: For extra moisture, I brine the turkey overnight with salt, sugar, and spices before roasting.

Butter swap: If I need a dairy-free version, I use vegan butter or a mix of olive oil and coconut oil.

Herb swap: I’ve used dried herbs in a pinch — just remember to use ⅓ of the fresh herb amount.

Storage/Reheating

I store leftover turkey in an airtight container in the refrigerator for up to 4 days.
To reheat, I place slices in a baking dish with a splash of broth, cover it with foil, and warm it in a 300°F oven until heated through. If I want to keep the skin crispy, I reheat uncovered for the last few minutes. Turkey also freezes well for up to 3 months.

FAQs

How do I know when my turkey is done?

I always use a meat thermometer to check — the turkey is done when the thickest part of the thigh reaches 165°F (74°C). It's the most reliable method.

Should I roast the turkey covered or uncovered?

I roast it uncovered to get crispy, golden skin. If the turkey starts to brown too quickly, I tent it with foil partway through.

Can I make the herb butter ahead of time?

Yes, I often prepare the herb butter a day in advance and store it in the fridge. It makes prep even easier on cooking day.

What can I do with leftover turkey?

I love using leftovers in sandwiches, soups, or turkey pot pie. The herb flavor really shines in next-day meals.

Do I have to baste the turkey?

Basting isn’t strictly necessary, but I like doing it every 45 minutes to keep the bird juicy and flavorful.

Conclusion

This herb butter roasted Thanksgiving turkey is my go-to recipe for the holidays — a classic that never fails. It’s simple enough for beginners but delivers results that wow. The garlic herb butter creates a perfectly seasoned, juicy bird that becomes the highlight of my table. Whether it’s my first turkey or my fiftieth, I always come back to this method for consistent, delicious results.

Recipe:

Herb Butter Roasted Thanksgiving Turkey

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Author: Cheryl
Total Time: 3 hours 50 minutes
Yield: Serves 12
Diet: Halal

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Description

A juicy, golden Thanksgiving turkey roasted with garlic herb butter for a flavorful, aromatic centerpiece. Crispy skin, succulent meat, and simple preparation make it a holiday favorite.

Instructions

Preheat the oven to 325°F (163°C).
Remove the neck and giblets from the turkey. Pat the turkey dry with paper towels and place it on a roasting rack in a large roasting pan.
In a bowl, mix the softened butter, olive oil, chopped rosemary, thyme, sage, minced garlic, salt, and pepper.
Loosen the skin over the turkey breast with your fingers and rub half the herb butter under the skin. Spread the remaining herb butter over the outside of the turkey.
Stuff the turkey cavity with the quartered onion, halved lemon, quartered apple, and herb sprigs.
Tuck the wings under and tie the legs together with kitchen twine.
Pour the chicken broth into the bottom of the roasting pan.
Roast the turkey uncovered for 13–15 minutes per pound, basting with pan juices every 45 minutes.
If the skin browns too quickly, tent the turkey loosely with aluminum foil.
When the internal temperature in the thickest part of the thigh reaches 165°F (74°C), remove the turkey from the oven and let it rest for at least 30 minutes before carving.