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Herb Butter Roast Turkey

Herb butter roast turkey is roasted at 325°F with fresh parsley, thyme, sage, rosemary, and garlic for fragrant, golden skin and tender meat. The butter goes under and over the skin, while lemon and onion flavor the cavity as the turkey roasts in chicken broth.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 1 cup unsalted butter softened
  • 0.25 cup fresh parsley finely chopped
  • 1 tbsp fresh thyme leaves chopped
  • 1 tbsp fresh sage leaves chopped
  • 1 tbsp fresh rosemary leaves chopped
  • 3 cloves garlic minced
  • 1 lemon zested and cut into quarters
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly ground
For the turkey
  • 1 whole turkey 12- to 14-pound, unbrined, fully thawed if frozen
  • 1 yellow onion medium, quartered
  • 2 cups low-sodium chicken broth

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the herb butter
  1. In a medium bowl, mix the butter, parsley, thyme, sage, rosemary, garlic, lemon zest, salt, and pepper until evenly combined.
Prepare the turkey
  1. Set an oven rack in the lower third of the oven.
  2. Heat the oven to 325°F.
  3. Fit a roasting rack inside a 16x13-inch roasting pan.
  4. Remove the neck and giblets from the turkey.
  5. Pat the turkey dry with paper towels.
  6. Tuck the wing tips under the body.
  7. Place the onion and lemon quarters in the cavity.
  8. Tie the legs loosely with kitchen twine.
  9. Set the turkey breast-side up on the rack.
  10. Gently loosen the skin over the breast and thighs.
  11. Spread half the herb butter underneath the skin.
  12. Spread the remaining butter over the outside.
  13. Pour the chicken broth into the roasting pan.
Roast the turkey
  1. Roast for 3 to 3 3/4 hours, tenting the breast loosely with foil if it browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost thigh reads 165°F without touching bone.
  2. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For even browning, loosen the skin gently so the herb butter spreads without tearing it. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use a plant-based butter suitable for roasting.