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Cooking a turkey can feel like you’re about to run a marathon, right? All that pressure to nail the crispy skin and juicy meat, and not have a kitchen disaster while everyone waits, wide-eyed, at the table… we’ve all been there! But it doesn’t have to be that way. With the right recipe and a couple of easy tricks, roasting a turkey can actually be smooth sailing! You think I’m kidding, but this foolproof Herb Butter Roast Turkey recipe is your ticket to a show-stopping turkey that’s as simple to make as it is delicious. Whether this is your first turkey rodeo or you’ve been doing this for years, together we’re going to make sure you pull off the perfect turkey with confidence and zero stress. Promise.
😍 Why You’ll Love My Herb Butter Roast Turkey
This turkey is flavor-packed. That herb butter (we’re talking garlic, sage, rosemary… basically the dream team of seasonings) gets right into the meat, making every bite juicy and delicious. And that skin? Crispy and golden just the way it’s supposed to be! But here’s the best part: this recipe is so low-stress, you’ll actually enjoy making it (yes, it is possible!) No last-minute panic, no fiddling with temperatures… just follow a few simple steps, and you’ve got yourself a turkey that’s genuinely perfect. And those drippings? They’re made for gravy, no question. Or you can just pour them over the meat and call it a day. Either way, you’re winning.
🗒️ Ingredients
Whole turkey: The star of the show. Plump, juicy, and ready for all the flavor you’ll pack in!
Unsalted butter: This is the base of your herb butter, rich and creamy for that melt-in-your-mouth texture.
Kosher salt: It’s all about that seasoning balance, so we’re adding just the right amount to make the flavors pop.
Fresh cracked black pepper: Adds a subtle kick that brings everything together without stealing the spotlight.
Garlic: The savory punch we can’t live without – rich, aromatic, and totally irresistible.
Fresh sage: Earthy and aromatic, this herb brings that cozy, comforting vibe to your turkey.
Fresh rosemary: A little piney, a little woodsy, Rosemary adds a bold, savory flavor to the mix.
White wine: The secret ingredient that adds a subtle acidity and depth to the drippings.
Chicken stock: The savory liquid that keeps everything moist and adds extra richness to the roasting pan.
👩🍳 How to Make My Herb Butter Roast Turkey
🔥 Preheat your oven to 450°F. This high heat will give your turkey that crispy skin we all crave.
🥘 Pat your turkey dry with a paper towel and place it on a rack in a large roasting pan.
🧈 In a small bowl, mash the softened butter with the salt, pepper, garlic, and chopped sage and rosemary until it’s all combined and fragrant.
👋🏼 Gently lift the skin of the turkey (don’t tear it) and use your hand to separate it from the meat. Rub about half of the herb butter under the skin of the breast. Use the remaining butter to coat the outside of the turkey.
🧵 Tie the turkey’s legs together with kitchen twine and tuck the wings underneath to keep them from burning.
🍾 Pour the white wine and chicken stock into the bottom of the roasting pan—this will keep the turkey juicy and make for the best drippings!
⏲️ Place the pan in the oven and roast for 30 minutes. After that, cover the breast with aluminum foil, reduce the temperature to 350°F, and continue roasting until the thickest part of the thigh reaches 165°F (about 2 to 2 ½ hours more).
🔪 Once the turkey is cooked, transfer it to a cutting board and let it rest for 30 minutes before carving. This allows the juices to redistribute and keeps your turkey extra juicy.
🥳 Enjoy
🎩 Tips and Tricks
- Dry the turkey well: Patting the turkey dry with paper towels before you start helps the skin crisp up beautifully. The less moisture, the better the golden, crispy skin!
- Don’t skip the resting time: I know it’s tempting to carve straight away, but letting the turkey rest for 30 minutes allows the juices to settle back into the meat, ensuring it stays juicy and tender.
- Use a meat thermometer: This is your best friend when roasting turkey. Insert the thermometer into the thickest part of the thigh (not touching the bone) to ensure it’s fully cooked. It should read 165°F for safety and juiciness.
- Roast with the wings tucked: Folding the wings underneath the turkey prevents them from burning or drying out. Plus, it helps the bird cook evenly.
- Save the drippings: Those drippings are liquid gold! Use them to make a rich, flavorful gravy or pour them over the turkey to add extra juiciness when carving.
- Let the oven do the work: Resist the urge to fiddle with the turkey too much while it’s cooking. Let the oven handle the magic – this keeps the bird moist and makes sure the skin gets that perfect crispy finish.
📓 Best served with
- My make-ahead gravy – because what’s turkey without gravy!
- Golden, crispy potatoes with a sprinkle of rosemary and garlic are a perfect match for turkey.
- Roasted or sautéed Brussels sprouts with a little balsamic glaze or crispy bacon to add a bit of crunch and tang.
- A sweet and tangy cranberry sauce is the perfect balance to the rich flavors of the turkey.
- Soft, buttery rolls or flaky biscuits to mop up all those tasty drippings.
👝 How to Store Leftover Roast Turkey
To store your turkey leftovers, start by letting the bird cool to room temperature (but no longer than 2 hours). This prevents bacteria from growing and ensures it stays safe to eat.
Once cooled, I recommend removing the meat from the bones for easier storage – as an added bonus, it also prevents the meat from drying out. You can either store it in airtight containers or wrap it tightly in plastic wrap or foil before placing it in a container. If you have any gravy or turkey drippings, make sure to store those separately in airtight containers as well.
Once your turkey is properly packed, it can be kept in the fridge for 3-4 days. If you know you won’t get to it right away, freezing is a great option. Just be sure to use airtight freezer bags or containers to prevent freezer burn, and aim to eat the frozen turkey within 2-3 months for the best flavor.
🧠 Common Questions
Yes, you can! You can prepare the herb butter mixture up to 2 days ahead and store it in the fridge. You can also prep the turkey a day before by rubbing the butter under the skin and over the top, then letting it sit in the fridge overnight. Just make sure to let it come to room temperature before roasting.
Absolutely! This recipe works just as well for a smaller bird. Adjust the cooking time accordingly — a 10-pound turkey will take around 2 hours, while a 12-14 pound turkey usually requires closer to 2.5 hours. The key is checking the internal temperature; it should reach 165°F in the thickest part of the thigh.
You can still make this turkey without a roasting rack. Simply place the turkey directly in the pan, or crumple up some aluminum foil into balls and place them under the turkey to elevate it. This helps the heat circulate and the skin crisp up.
Yes, just remember, dried herbs are more concentrated, so use about 1/3 of the amount called for with fresh herbs. For example, use 1 tablespoon of dried rosemary instead of 3 tablespoons fresh.
The best way to ensure your turkey is fully cooked is by using an instant-read thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It’s done when it reads 165°F. If the turkey is golden and the juices run clear, you’re also in the clear!
If you prefer to stuff your turkey, you can. Just be aware that stuffing can affect cooking time and increase the risk of undercooked turkey. Be sure the stuffing reaches 165°F, and consider adding an extra 30 minutes to your cooking time.
Herb Butter Roast Turkey
Ingredients
- 1 12-14 pound whole turkey, giblets removed
- ½ cup unsalted butter
- 1 tablespoon Kosher salt
- 1 teaspoon fresh cracked black pepper
- 3 cloves garlic, peeled and minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 cup white wine
- 1 cup chicken stock
Instructions
- Heat the oven to 450 degrees. Pat the chicken with a paper towel and place on a rack in a large roasting pan.
- In a small bowl, mash the room temperature butter with the salt, pepper, garlic, and herbs.
- Lift the turkey skin gently and begin to use your hand to separate the skin from the meat. You aren’t separating it completely, just enough to get some of the herb butter under the skin. Rub about half of the butter mixture on the turkey breast meat and rub the rest over the top of the turkey skin.
- Tie the turkey legs together with twine and fold the wings of the turkey underneath so they don’t burn. Into the bottom of the roasting pan, pour the wine and chicken stock in.
- Transfer pan to the oven and roast for 30 minutes. Cover breast meat with aluminum foil, reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 2- 2 ½ hours more.
- Transfer turkey to a cutting board to rest for 30 minutes before carving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
