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Herb Butter Roast Turkey

Herb butter roast turkey is seasoned with fresh parsley, rosemary, thyme, and garlic, then roasted until the breast and thigh reach 165°F. Butter tucked under the skin helps keep the turkey moist while the outside browns.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 45 minutes
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Herb butter
  • 1 cup unsalted butter softened
  • 0.25 cup fresh parsley finely chopped
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves
  • 3 cloves garlic minced
  • 1 tbsp kosher salt
  • 1 tsp black pepper
Turkey
  • 1 whole turkey 12 to 14 lb, fully thawed, neck and giblets removed
  • 1 yellow onion medium, quartered
  • 1 lemon halved

Equipment

  • 1 large roasting pan

Method
 

Make the herb butter
  1. In a medium bowl, mix the softened unsalted butter with the finely chopped fresh parsley, finely chopped fresh rosemary, fresh thyme leaves, minced garlic, kosher salt, and black pepper until evenly combined.
Roast the turkey
  1. Heat the oven to 325°F.
  2. Set a rack in a large roasting pan.
  3. Pat the turkey dry with paper towels.
  4. Tuck the wing tips under the body.
  5. Place the turkey breast-side up on the rack.
  6. Loosen the skin over the breast.
  7. Spread about two-thirds of the herb butter underneath the skin.
  8. Spread the remaining herb butter over the outside of the turkey.
  9. Put the quartered onion and halved lemon in the cavity.
  10. Roast for 3 to 3 3/4 hours.
  11. If the breast browns too quickly, tent it loosely with foil while roasting until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  12. Transfer the turkey to a carving board.
  13. Tent the turkey loosely with foil.
  14. Rest for 30 to 45 minutes before carving.

Notes

For the most even cooking, make sure the turkey is fully thawed before roasting. Refrigerate leftovers for 3 to 4 days; freeze leftovers yes. For a dairy-free variation, use a dairy-free butter alternative.