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Best Herb Butter Roasted Turkey with Garlic & Rosemary

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This Best Herb Butter Roasted Turkey with Garlic and Rosemary is a show-stopping centerpiece for any gathering. The herb butter under the skin keeps the meat incredibly moist and flavorful, while the simple technique makes it surprisingly easy to achieve a golden, crispy skin.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 6 cloves garlic, minced
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 onion, quartered
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • 2 cups low-sodium chicken broth
  • Additional salt and pepper for seasoning the outside

Instructions

  1. Make the herb butter (up to 3 days ahead): In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, pepper, and lemon zest. Mix until well combined and fragrant. Cover and refrigerate if making ahead; let come to room temperature before using.
  2. Prep the turkey: Remove turkey from packaging, remove giblets and neck, and pat completely dry with paper towels inside and out. Let sit at room temperature for about 30 minutes.
  3. Apply the herb butter under the skin: Using your fingers, gently loosen the skin from the breast meat starting at the neck cavity. Spread about two-thirds of the herb butter directly onto the breast meat under the skin, massaging evenly.
  4. Season the outside and cavity: Rub remaining herb butter all over the outside of the turkey, including legs and wings. Season skin generously with additional salt and pepper. Stuff cavity with quartered onion, halved lemon, rosemary sprigs, and smashed garlic cloves.
  5. Truss the turkey: Tie legs together with kitchen twine. Tuck wing tips under the body.
  6. Preheat and prep the pan: Preheat oven to 425°F (220°C). Place turkey on rack in roasting pan, breast side up. Pour chicken broth into bottom of pan (not over turkey).
  7. Roast at high heat: Roast at 425°F for 30 minutes. Then reduce oven temperature to 350°F (175°C).
  8. Baste and monitor: Every 30-45 minutes, baste turkey with pan juices. If skin browns too quickly, tent loosely with aluminum foil.
  9. Check for doneness: Start checking temperature about 30 minutes before estimated cooking time. Turkey is done when thigh reaches 165°F (74°C) and breast reaches 160°F (71°C). Total roasting time for a 12-14 pound turkey is usually 2.5 to 3 hours.
  10. Rest before carving: Transfer turkey to a cutting board or platter, tent loosely with foil, and let rest for at least 20-30 minutes before carving.

Notes

For best results, dry the turkey thoroughly and let the butter soften properly. Use a meat thermometer for accuracy. Let the turkey rest before carving to retain juices. The herb butter can be made up to 3 days ahead.

Nutrition

Keywords: herb butter roasted turkey, garlic rosemary turkey, Thanksgiving turkey, roasted turkey, holiday turkey, turkey recipe

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