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Herb Butter Roast Turkey

Herb butter roast turkey is oven-roasted at 325°F with fresh parsley, sage, rosemary, thyme, and garlic tucked under the skin. The result is tender turkey with savory herb butter and golden skin, served with onion and lemon from the cavity.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey 12- to 14-pound whole, fully thawed
  • 1 yellow onion medium, quartered
  • 1 lemon halved
For the herb butter
  • 1 cup unsalted butter softened
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves
  • 3 cloves garlic minced
  • 2 tsp kosher salt
  • 1 tsp black pepper

Equipment

  • 1 16x13-inch roasting pan

Method
 

Prepare the turkey
  1. Preheat the oven to 325°F.
  2. Set a rack in a 16x13-inch roasting pan.
  3. Remove the neck and giblets from the turkey cavity.
  4. Pat the turkey dry with paper towels.
  5. Place the onion and lemon loosely in the cavity.
  6. Tuck the wing tips under the body.
Make the herb butter
  1. Stir the softened butter, parsley, sage, rosemary, thyme, garlic, kosher salt, and black pepper together in a medium bowl until evenly combined.
Roast the turkey
  1. Carefully loosen the skin over the breast with your fingers and spread some herb butter underneath.
  2. Rub the remaining herb butter over the outside of the turkey.
  3. Set the turkey breast-side up on the roasting-pan rack.
  4. Roast for 3 to 3 3/4 hours, loosely tenting with foil if it browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost thigh without touching bone reads at least 165°F.
  5. Transfer the turkey to a carving board.
  6. Let it rest for 30 minutes before carving.

Notes

For the most reliable doneness, check both the thickest part of the breast and the innermost thigh without touching bone. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a dairy-free variation, use plant-based butter.