Classic Roast Turkey with Herb Butter: The Perfect Holiday Centerpiece
Nothing says special occasion quite like a golden-brown roast turkey gracing your dining table. This classic roast turkey with herb butter recipe delivers juicy meat, crispy skin, and incredible flavor that will make your holiday gathering unforgettable.
Whether you’re preparing for Thanksgiving, Christmas, or any festive celebration, this foolproof method ensures perfect results every time.
Why This Herb Butter Turkey Recipe Works
The secret to this amazing roasted turkey lies in the herb-infused butter that gets spread both under and over the skin. This technique keeps the breast meat moist while creating that beautiful golden crispy skin everyone loves. The herbs add aromatic flavor that penetrates deep into the meat, making every bite delicious.
Compound butter made with fresh herbs acts as a natural basting agent, slowly melting and coating the turkey as it roasts. This method eliminates the need for constant basting while delivering superior flavor and texture.
Essential Ingredients for Perfect Roast Turkey
For the Turkey:
- 12-14 pound whole turkey, thawed and patted dry
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 large onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups turkey stock or chicken broth
For the Herb Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, minced
- 3 garlic cloves, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Turkey Roasting Instructions
Preparing Your Turkey
Turkey preparation is crucial for achieving the best results. Start by removing your turkey from the refrigerator 1 hour before cooking to bring it to room temperature. Remove the giblets and neck from the cavity, then pat the entire turkey completely dry with paper towels.
Brining your turkey overnight in salt water is optional but highly recommended for extra juicy meat. If you choose to brine, rinse and pat dry before proceeding with the recipe.
Making the Herb Butter
In a medium bowl, combine the softened butter with all chopped herbs, minced garlic, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed. The herb butter should be smooth and fragrant.
This compound butter can be made up to 2 days ahead and stored in the refrigerator. Just bring it back to room temperature before using.
Seasoning and Stuffing the Turkey
Season the turkey generously inside and out with kosher salt and black pepper. Carefully loosen the skin over the breast and thighs by gently sliding your fingers between the skin and meat. Be careful not to tear the skin.
Spread about half of the herb butter directly onto the meat under the loosened skin. Rub the remaining herb butter all over the outside of the turkey, coating the skin evenly.
Place the quartered onion, chopped celery, and carrots inside the turkey cavity. These vegetables add flavor and moisture during roasting. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Roasting Your Turkey to Perfection
Preheat your oven to 325°F (165°C). Place the seasoned turkey breast-side up on a rack in a large roasting pan. Pour the turkey stock into the bottom of the pan around the turkey.
Roast the turkey for approximately 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh. For a 12-14 pound turkey, expect about 3 to 3.5 hours of cooking time.
If the skin starts browning too quickly, tent the turkey loosely with aluminum foil. Remove the foil during the last 30 minutes to ensure crispy skin.
Checking for Doneness
Use a meat thermometer to check the internal temperature in three places:
- Thickest part of the thigh: 165°F (74°C)
- Thickest part of the breast: 165°F (74°C)
- Center of the stuffing (if using): 165°F (74°C)
The juices should run clear when the thigh is pierced with a knife. If the turkey needs more time, continue roasting and check every 15 minutes.
Resting and Carving Your Turkey
Turkey resting is essential for juicy meat. Once your turkey reaches the proper temperature, remove it from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving.
This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Use this time to make turkey gravy from the pan drippings.
Carving Tips for Beautiful Presentation
Start by removing the legs and thighs at the joint. Slice the thigh meat parallel to the bone. Remove the wings next, then slice the breast meat against the grain in even slices.
Arrange the carved turkey on a serving platter and garnish with fresh herbs for an elegant presentation.
Making Turkey Gravy from Pan Drippings
The flavorful pan drippings from your roasted turkey make incredible gravy. Strain the drippings and skim off excess fat. In a saucepan, whisk together 1/4 cup flour with some of the defatted drippings to make a smooth paste.
Gradually add the remaining drippings and simmer until thickened. Season with salt and pepper to taste. This homemade gravy perfectly complements your herb butter turkey.
Storage and Leftover Ideas
Store leftover turkey meat in the refrigerator for up to 4 days or freeze for up to 3 months. Turkey leftovers are perfect for sandwiches, soups, casseroles, and pot pies.
Save the turkey carcass to make homemade turkey stock for future cooking projects. Simply simmer the bones with vegetables and herbs for several hours to create rich, flavorful stock.
FAQs
How long should I cook my turkey per pound?
Cook your turkey for approximately 15 minutes per pound at 325°F. Always use a meat thermometer to check for doneness rather than relying solely on time.
Can I make the herb butter ahead of time?
Yes, the herb butter can be made up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before using.
Should I stuff my turkey?
For food safety, it’s recommended to cook stuffing separately. If you do stuff your turkey, ensure the stuffing reaches 165°F internal temperature.
How do I prevent dry turkey breast?
The herb butter under the skin helps keep breast meat moist. Also, avoid overcooking by using a meat thermometer and removing the turkey as soon as it reaches 165°F.
Can I use frozen herbs instead of fresh?
Fresh herbs provide the best flavor, but you can substitute with 1/3 the amount of dried herbs if fresh aren’t available.
What size turkey should I buy?
Plan for about 1 to 1.5 pounds of turkey per person. This accounts for bone weight and provides some leftovers.
Classic Roast Turkey with Herb Butter
Golden-brown, juicy roast turkey with crisp skin and fragrant herb butter - perfect for Thanksgiving, Christmas, or any special occasion. Foolproof method with step-by-step instructions and simple pan-gravy.
Ingredients
For Turkey:
- 1 whole turkey, 12–14 lb, fully thawed and patted dry
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 large onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups turkey stock or chicken broth
For the Herb Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, minced
- 3 garlic cloves, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Gravy:
- Pan drippings from roast turkey, strained and defatted
- 1/4 cup all-purpose flour
- Salt and black pepper, to taste
Instructions
- Remove the thawed turkey from the refrigerator 1 hour before roasting to bring it toward room temperature. Remove giblets and neck from the cavity and pat the turkey very dry with paper towels.
- Preheat the oven to 325°F (165°C). Set a rack in a large roasting pan.
- Make the herb butter: In a bowl, combine softened butter, sage, thyme, rosemary, garlic, lemon zest, salt, and pepper until smooth and evenly mixed.
- Season the turkey: Sprinkle the turkey inside and out with kosher salt and black pepper.
- Loosen the skin: Gently slide your fingers under the skin over the breasts and thighs to loosen it without tearing.
- Butter under the skin: Spread about half of the herb butter directly onto the meat under the loosened skin.
- Butter the exterior: Rub the remaining herb butter all over the outside of the turkey.
- Add aromatics: Place the onion, celery, and carrots in the turkey cavity. Tie the legs with kitchen twine and tuck the wing tips under the body.
- Set up the pan: Place the turkey breast-side up on the rack in the roasting pan. Pour the stock into the bottom of the pan around the turkey.
- Roast: Transfer to the oven and roast for about 15 minutes per pound, or until a thermometer reads 165°F (74°C) in the thickest part of the thigh and breast. For a 12–14 lb turkey, plan about 3 to 3 1/2 hours.
- Manage browning: If the skin browns too quickly, tent loosely with foil. Remove the foil for the last 30 minutes to crisp the skin.
- Check doneness: Verify 165°F (74°C) in the thigh, breast, and center of stuffing if used. Juices should run clear.
- Rest: Remove turkey from the oven, tent loosely with foil, and rest 20–30 minutes before carving.
- Make gravy: Strain pan drippings and skim fat. In a saucepan, whisk 1/4 cup flour with some defatted drippings to make a smooth paste. Gradually whisk in remaining drippings and simmer until thickened. Season with salt and pepper.
- Carve and serve: Carve legs and thighs at the joint, slice thigh meat off the bone, remove wings, and slice breast meat against the grain. Serve with gravy.
Notes
- Optional brine: Wet brine overnight for extra-juicy meat. If brined, rinse and pat dry before seasoning and buttering.
- Doneness: Always rely on a thermometer. Target 165°F (74°C) in thigh and breast. If stuffing the bird, ensure stuffing also reaches 165°F.
- Herb swaps: Fresh herbs give best flavor; if using dried, use about one-third the amount.
- Prevent dry breast: Butter under the skin helps. Do not overcook; remove as soon as it hits 165°F.
- Foil tenting: Use foil if browning too fast; remove for the last 30 minutes for crispy skin.
- Serving guide: Plan 1 to 1.5 lb of whole turkey per person (includes bone weight).
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