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Following in the footsteps of our crowd-pleasing Garlic Herb Butter Chicken and Beef Tenderloin Roasts, this Herb Butter Roast Turkey takes center stage. Tender and juicy on the inside with golden, buttery skin that’s packed with flavor, it’s the perfect showstopper for your holiday table.
What Sets This Herb Butter Roast Turkey Apart
After the success of our Garlic Herb Butter Roast Chicken, we’re excited to bring you our incredible Herb Butter Roast Turkey. This roast turkey delivers succulent meat and perfectly crisp, golden skin without the frustration of traditional techniques. No dry roast turkey here! Our straightforward method, paired with a savory garlic herb butter, guarantees bold flavors and juicy results every time.
- No Brining Required: Forget the extra steps! Our recipe skips the brining process without sacrificing flavor or tenderness, saving you time and effort during your holiday prep.
- Rich Flavor Infusion: With garlic, fresh herbs, and a squeeze of lemon in the cavity, every bite bursts with vibrant, aromatic goodness. Similar to our Garlic Herb Butter Roast Chicken, it’s all about layering flavors perfectly.
- Irresistible Crispy Skin: The Garlic Herb Butter transforms the turkey’s skin into a golden-brown masterpiece—crispy, buttery, and utterly addictive. If you loved our Maple Glazed Ham, you’ll know exactly what we mean!
Pair this festive centerpiece with Mashed Potatoes or Honey Roasted Carrots to round out your holiday feast. At Cafe Delites, we combine simplicity and flavor to create unforgettable dishes. What’s on your menu next?
Herb Butter Roast Turkey: Key Ingredients
The secret to the perfect Herb Butter Roast Turkey lies in the ingredients. Fresh garlic and fragrant herbs infuse every bite with bold flavor, creamy butter ensures juicy meat and golden, crispy skin, and a squeeze of fresh lemon brings a bright, zesty balance. Simple staples, unforgettable results!
- Whole Turkey: Choose a high-quality, fresh turkey for a roast turkey with the best flavor and texture possible. Free-range or organic birds often have more tender meat and richer taste. Pat it dry before seasoning to help achieve that perfect crispy skin.
- Garlic: Use fresh garlic cloves for maximum aroma and flavor. Mince or crush them to release their natural oils, ensuring they evenly infuse the meat with delicious depth.
- Lemon: Select fresh, juicy lemons with firm skin—they’ll release plenty of steam as they roast, keeping the meat moist. Lemon slices in the cavity also brighten the flavors beautifully.
- Olive Oil: Opt for extra virgin olive oil for its robust flavor and high-quality texture. Drizzle generously over the skin to lock in moisture and achieve an even golden-brown crust during roasting.
*Note – See recipe card at the bottom for full list of ingredients and measurements
Cooking Herb Butter Roast Turkey: Step-By-Step
Let’s jump right in! With just a handful of ingredients and an easy-to-follow method, you’ll have a perfectly juicy Herb Butter Roast Turkey that’s golden, flavorful, and ready to wow your guests. Let’s make it happen!
- Defrost the Turkey: Allow the turkey to fully thaw in the fridge (24 hours per 3-4 lbs/1.5-2 kg). Keep it in its packaging in a deep pan to catch drippings. Remove neck and giblets, rinse inside and out, then pat dry.
- Herb Butter: Mix softened butter, minced garlic, chopped thyme, salt, and pepper until smooth. Reserve half for later.
- *Pro Tip: For faster thawing, place the turkey in a sealed, leak-proof bag. Submerge it in cold water, allowing 30 minutes per pound (500g). Change the water every 30 minutes to keep it cold. Let the turkey rest at room temperature for 30-60 minutes before cooking.
- Prepare to Roast: Preheat oven to 425°F (220°C). Arrange halved garlic heads and herbs in a roasting pan for a makeshift rack. Place the turkey breast-side down on top to keep it moist during roasting.
- Roast the Turkey: Cook uncovered for 30 minutes (<13 lbs/6 kg) or 45 minutes (>14 lbs/7 kg). Flip turkey breast-side up, baste with pan juices, and spread half the reserved butter. Lower oven to 325°F (165°C) and roast for another hour, basting often. Add remaining butter and roast for an additional 30 minutes.
- Rest the Turkey: Transfer to a cutting board or serving plate. Tent with foil and rest for 15-30 minutes before carving.
- Make the Gravy: Strain drippings from the pan. Make a roux by melting butter and stirring in flour. Gradually whisk in drippings, adding chicken stock if needed.
- *Pro Tip: Season to taste with salt, pepper, Worcestershire sauce, or herbs.
Sides are what truly bring a roast turkey feast together! Pair your juicy Herb Butter Roast Turkey with our rich and savory Sausage Stuffing or sweet and caramelized Honey Garlic Roasted Carrots. For comfort classics, whip up creamy Mashed Potatoes or an indulgent Sweet Potato Casserole.
Want more variety? Try buttery Corn On The Cob With Garlic Butter, crispy Roasted Brussel Sprouts With Bacon, or silky Creamed Spinach. For a refreshing touch, a tart Cranberry Sauce is always a winner. And don’t forget dessert—our decadent Chocolate Pecan Pie is the perfect sweet ending! Stay inspired and make every part of your meal unforgettable.
Recipe FAQ’s
To prevent drying, start by roasting the turkey breast-side down for the first part of cooking. This allows the juices to flow into the breast meat. Additionally, use herb butter under the skin for moisture and flavor, and baste the turkey regularly with pan juices. If you need
Yes, you can cook the turkey a day ahead! After cooking, let it rest and then refrigerate. To reheat, cover it with foil and gently warm it in the oven at a low temperature (around 325°F or 165°C) to avoid drying it out.
Leftover turkey is versatile! You can use it in soups, sandwiches, or salads. Shred it for tacos or casseroles, or simply enjoy it cold or reheated with gravy. Be creative and use it in various dishes to minimize waste! You could also use the leftover Turkey in our Turkey Meatballs or White Turkey Chilli
Use a meat thermometer. The internal temperature should read 165°F (75°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
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Herb Butter Roast Turkey Recipe
Ingredients
Roast Turkey:
- 12 pound whole turkey skin on, fully defrosted, washed, giblets and neck removed
- 3 heads garlic divided and cut in half horizontally
- 3 slices lemon divided
- 6 thyme sprigs divided
- 6 rosemary sprigs divided
- 1/2 cup olive oil divided
Herb Butter:
- 4 ounces unsalted butter
- 1 teaspoon fresh thyme chopped or 1/2 teaspoon dried thyme
- 4 teaspoons garlic minced
- 1 pinch salt a pinch
- 1 pinch cracked pepper a pinch
Instructions
- Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.
- Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
- Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.
- Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil.
- Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.
- Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).
- Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices.
- Spread half of the reserved herb butter over the top of your turkey with a spoon or brush (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.
- Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast, uncovered, for an hour.
- Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. *Tent loosely with foil if starting to brown too fast.*(For an extra large turkey, you may need an additional half hour to an hour.)
- For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over.
- Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.
- Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As I am about to start making this recipe for 3rd year in the row, I can’t recommend it highly enough, especially if you are roasting a turkey for the first time. Easy to follow instructions, simple cooking process, and a delicious result.
This recipe was so delicious, this year was my very first time making a turkey, & my family loved it!
This was delicious! I made a few alterations — I used a chuck roast, wine, capers, parsley, browned butter and roasted garlic, basted every 20 minutes, and slow-roasted for 6 instead, and it was fantastic. Will be making this again for sure.
Hi Allison, I’m so glad you loved it! Your tweaks sound amazing.
This is my go to recipe!! The first year I made it my daughter and her fiancé said they could smell it cooking as soon as they got out of the car. They had 3 different places to go and my turkey was by far their favorite!!
Hi Kim, it’s great to hear that this turkey recipe has become your go-to, and that it made such a memorable impression on your daughter and her fiancé!
QUESTION?
If I have a 24 pound turkey will this require to double all the ingredients? ☺️
I used this recipe for my very first Turkey in 2020 and doing again now for my third year. It is absolutely delicious! My husband and I both agree it is the most tasteful and delicious Turkey we’ve ever had. (Sorry to the many other great cooks that have served us turkey- yours was good too – but this recipe is amazing).
I used this recipe for the first time last year. The family RAVED. I will only use this recipe from now on!
I cannot say enough about this recipe!! I didn’t have to go to grocery store as I had all the ingredients at home. This is the first time my husband and I are happy to have leftovers!
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