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Herb Butter Roast Turkey

Herb butter roast turkey is rubbed with fresh parsley, rosemary, thyme, and garlic, then roasted until the breast and thigh reach 165°F. The butter under the skin helps keep the meat moist while the skin browns in the oven.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Herb butter
  • 1 cup butter unsalted, softened
  • 2 tbsp flat-leaf parsley fresh, chopped
  • 1 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh, chopped
  • 4 cloves garlic minced
  • 2 tbsp kosher salt
  • 1 tsp black pepper
Turkey
  • 1 whole turkey 12- to 14-pound, fully thawed, neck and giblets removed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 2 celery ribs cut into 3-inch pieces

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the herb butter
  1. In a small bowl, mash the butter with the parsley, rosemary, thyme, garlic, salt, and pepper until evenly combined.
Roast the turkey
  1. Heat the oven to 325°F with a rack in the lower third.
  2. Set a V-rack in a 16x13-inch roasting pan.
  3. Pat the turkey dry.
  4. Gently loosen the skin over the breast and thighs.
  5. Spread about two-thirds of the herb butter under the skin and rub the rest over the outside.
  6. Put the onion, lemon, and celery loosely in the cavity.
  7. Tuck the wing tips under the body, and tie the legs loosely with kitchen twine.
  8. Set the turkey breast side up on the rack.
  9. 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 part of the thigh, away from bone, reads 165°F.
  10. Transfer the turkey to a carving board and rest for 30 minutes before carving.

Notes

For the most reliable result, check the thermometer in both the thickest part of the breast and the innermost part of the thigh, away from bone. Refrigerate leftover turkey for 3 to 4 days; freezer: yes. For a dairy-free swap, use plant-based butter.