Following in the footsteps of our other much-loved garlic herb butter chicken, pork roast and beef tenderloin roasts, our Herb Butter Turkey recipe is succulent and tender on the inside with a golden, buttery skin and so much flavour! We have put together a mouth-watering, Herb Butter Turkey for you to bang out this holiday season.
Why You’ll Love This Herb Butter Turkey
After the success of our Garlic Herb Butter Roast Chicken, it was high time to share with you all our perfect Herb Butter Turkey.
This Herb Butter Turkey offers the ideal solution for a succulent roast without the complications of traditional methods. Forget about dried-out turkey; our cooking technique, combined with a savory garlic herb butter, ensures moist meat every time. This festive favorite is a must-try for your holiday menu!
What Makes This Recipe Special?
- No Brining Needed: Our method eliminates the need for tedious brining, simplifying your holiday prep.
- Flavor Infusion: The combination of garlic, fresh herbs, and lemon in the cavity imparts rich flavors to the turkey. Which is the same as my Garlic Herb Butter Roast Chicken
- Crispy Skin: The Garlic Herb Butter creates a luscious, golden-brown skin that’s irresistibly crispy just like my Maple Glazed Ham
Herb Butter Turkey Ingredients
- Whole Turkey When cooked correctly, the turkey will have flavorful dark and white meat, creating a delightful contrast.
- Garlic a crucial flavor enhancer that adds depth and aroma.
- Lemon the steam from the lemon slices helps to tenderize the meat and infuse it with a bright, zesty flavor, balancing the richness of the turkey.
- Olive Oil drizzling olive oil over the turkey ensures even cooking while promoting a golden, crispy skin.
*Note – See recipe card at the bottom for full list of ingredients and measurements
Cooking Herb Butter Turkey
- Defrost The Turkey: If you have a frozen turkey, allow enough time for it to fully thaw in the Refrigerator. The general rule is 24 hours for every 3-4 pounds (1.5-2 kg) of turkey. Keep the turkey in its original packaging, place it in a large, deep roasting pan to catch drippings, remove the neck and giblets from the cavity. Rinse the turkey inside and out and pat dry
- Herb Butter: in a mixing bowl, combine the softened unsalted butter, minced garlic, chopped fresh thyme, salt, and pepper. Mix until well combined. The butter should be smooth and infused with garlic and herb flavors.Reserve: Set aside half of the herb butter for later use.
Tip* If you’re short on time, you can use the cold water method: Leave the turkey is in a sealed, leak-proof bag. Submerge the turkey in cold water, allowing 30 minutes per pound (approximately 500g). Change the water every 30 minutes to keep it cold. let the turkey sit at room temperature for about 30-60 minutes before cooking
- Preparing to Roast: Preheat Oven: Preheat your oven to 425°F (220°C). Create a Rack: In your roasting pan, create a makeshift roasting rack using the halved garlic heads and herbs, placing them cut-side down. This setup lifts the turkey and allows the heat to circulate evenly. Place the turkey breast-side down on top of the garlic and herbs in the roasting pan. This helps keep the breast moist while roasting.
- Roasting the Turkey: First Cooking Phase: Roast Turkey uncovered for: 30 minutes for under 13 lbs (6 kg) 45 minutes for over 14 lbs (7 kg). Then, carefully flip the turkey breast-side up using tongs and a clean tea towel, baste the turkey with pan juices and spread half of the reserved herb butter over the top. Reduce oven temperature to 325°F (165°C). Continue roasting for approx 1 hour, basting occasionally with pan juices. After an hour, slather the turkey with the remaining herb butter. Continue roasting and baste again after 30 minutes.
- Allow to Rest: Once your turkey is cooked through, transfer it to a marble cutting board or serving plate. Tent with foil to keep it warm, and allow it to rest for 15-30 minutes, depending on the size of the turkey (the bigger it is, the longer it will need to rest).
- The Turkey Gravy! For our Turkey Gravy Recipe Strain pan drippings. Use a metal spatula to scrape any bits of meat stuck to the bottom of the roasting pan. Melt butter in a small pot and add in flour to make a roux, Slowly pour in pan drippings. you can top it up with chicken stock if needed. Season with salt and pepper, add in Worcestershire sauce, herbs or other seasonings to suit your taste!
Sides For Herb Butter Turkey
There are so many options when it comes to sides for this classic, Try our rich and flavorful Sausage And Herb Stuffing Recipe or the sweet and savory Honey Garlic Roasted Carrots. For classic comfort, go with Mashed Potatoes or the indulgent Sweet Potato Casserole. Some Roasted Sweet Potatoes, Creamed Spinach, Roasted Brussel Sprouts With Bacon or a buttery Corn On The Cob With Garlic Butter are all perfect compliments. Cranberry Sauce is my personal go-to! and for desert Chocolate Pecan Pie
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
Herb Butter 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
- ½ cup olive oil divided
Herb Butter:
- 4 ounces unsalted butter
- 1 teaspoon fresh thyme chopped or ½ 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 ½ 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 ½ cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.
- Here's the link for the perfect Turkey Gravy recipe.
Lucy Sanayoa says
Can it be done with olive Pio ínstese of butter?
Kisa says
My husband received a 24 lb turkey from work for the two of us so we will have lots of turkey dishes in the future ?. It turned out so good. I forgot fresh herbs when shopping, thankfully I have tons of dry spices. Great tasting turkey!!!
Renee B says
We used a large fork and tongs while someone held the pan. No pretty, but did the trick!
Christie Gaines says
Hello and Happy Thanksgiving!!
There’s just the 2 of us for the holiday, so the turkey will be small.
Do you think this would cook well in a cast iron skillet?
It looks so good I have to make it!
Thanks in advance!
Christie
Penni says
This was fantastic. We usually host thanksgiving every year and I was looking to simplify the whole process. We usually stuff the turkey, because I want that flavor, but then I also want to be safe so I pull the stuffing out when the turkey is done, put it in a casserole dish and cook it more. Its April and I scored a deal on a turkey, so I thought I would try some new things before Thanksgiving rolls around. I followed this recipe exactly, including the gravy, and found a recipe for slow cooker dressing. Needless to say, I’m so impressed with the whole meal. I’m writing the review while sitting at the table because I don’t yet have the oompf to do dishes. The combo I had today will make for a great Thanksgiving with more time spent visiting. Thanks!
Bernadette says
Bernadette
Is it necessary to wrap the turkey with foil?
Is it possible to demonstrate how to slice the turkey.
Thank you..
Karina says
I like to wrap it in foil to keep the moisture in the turkey and conceal all the flavors. Without the foil, it tends to lose the tender turkey and makes it dry. In my video I do a little bit of cutting but yes, I will make a video soon on how to cut up a turkey! Thank you so much for following along with me! XO
Joan Choice says
I understand the garlic butter, but what goes into the garlic herb butter?
Btw, love most of your recipes. I like how you break it down.
Karina says
The Herb Butter is bolded and has the:
Butter
Thyme
Garlic
Salt
Lucy says
Of ALL the Turkey How-to ‘s out there, yours has got to be the most informative out there! Thanks again and I will Be using this on Thanksgiving!
Happy Holidays ?
Julie Brock says
I usually cook a turkey buffe, which is just the breast here in Australia. Do you have any thoughts of how this recipe would work. Thanks
Karina says
MMM! You are right! That is a great turkey! You would do it all the same as this turkey! For the stuffing I would tuck it under the turkey when cooking. It will taste so good! Let me know how it turns out for you! XO
Tylena Campbell says
I would love to try your garlic herb roast turkey recipe for thanksgiving this year. Would I be able to use a turkey roaster instead of an oven? If so, would you be able to give me some pointers on cooking temps and times using one. Would it be the same as an oven? (I’ve never used a roaster before)
Thank you!!!!!!
Karina says
Yes, of course! You would use it like an oven. Happy Thanksgiving! Enjoy! XO
Yahajaira Beaton says
Should I season the turkey the day before?