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Herb Butter Roast Turkey

Herb butter roast turkey is rubbed with garlic, rosemary, thyme, and sage, then roasted uncovered at 325°F. The herb butter goes under the skin and over the outside for flavorful meat and golden skin.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 1 cup unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp rosemary chopped fresh
  • 1 tbsp thyme chopped fresh
  • 2 tsp sage chopped fresh
  • 2 tsp kosher salt
  • 1 tsp black pepper
For the turkey
  • 12 lb turkey to 14, whole, thawed, neck and giblets removed
  • 1 yellow onion medium, quartered
  • 1 lemon halved

Equipment

  • 1 large roasting pan

Method
 

Make the herb butter
  1. Stir the butter, garlic, rosemary, thyme, sage, salt, and pepper together in a bowl until evenly combined.
Roast the turkey
  1. Preheat the oven to 325°F.
  2. Set a rack in a large roasting pan.
  3. Pat the turkey dry.
  4. Tuck the wing tips underneath.
  5. Place the onion and lemon loosely in the cavity.
  6. Loosen the skin over the breast with your fingers.
  7. Spread the herb butter under the skin and over the outside of the turkey.
  8. Set the turkey breast-side up on the rack.
  9. Roast uncovered for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  10. Transfer the turkey to a carving board and tent loosely with foil.
  11. Rest for 30 minutes before carving.

Notes

For the most reliable doneness, check the thermometer in the thickest part of the breast and the innermost part of the thigh without touching bone. Refrigerate leftovers for 3–4 days; freezing is suitable. For a dairy-free option, use dairy-free butter.