Garlic Herb Butter Roast Turkey is a classic centerpiece for any special meal, especially around the holidays. This turkey is coated with a delicious mix of garlic, fresh herbs, and creamy butter, making the skin golden and crispy while keeping the meat juicy and full of flavor. The aroma alone is enough to get everyone excited for dinner!
I love how the garlic and herbs infuse every bite, giving the turkey a rich, comforting taste without being too heavy. One trick I always use is to gently loosen the skin before spreading the herb butter underneath — it makes the meat extra tender and tasty. It’s such a simple step, but it truly makes a difference.
My favorite way to serve this turkey is alongside roasted vegetables and a scoop of mashed potatoes to soak up all the buttery juices. It always brings the family together around the table, with everyone digging in and sharing stories while enjoying the meal. This recipe feels like a warm, happy tradition in the making.
Key Ingredients & Substitutions
Turkey: A 12-14 pound whole turkey is perfect for a gathering. Look for fresh or fully thawed frozen turkey. If small, consider two birds or adjust cooking times.
Butter: Unsalted butter lets you control saltiness. Softened butter is easier to mix with herbs. For a lighter option, try olive oil instead.
Fresh Herbs: Rosemary, thyme, parsley, and sage bring fresh, earthy flavors. If fresh herbs aren’t available, use about one-third the amount of dried herbs. Lemon zest adds brightness but can be swapped with a splash of lemon juice.
Garlic: Minced fresh garlic gives bold flavors. Garlic powder can be a quick substitute but fresh is best for amazing aroma and taste.
Seasonings & Aromatics: Onion and lemon inside the cavity add subtle fragrance. You can add celery or carrots for more aroma. Chicken broth or wine in the roasting pan helps keep drippings flavorful and stops burning.
How Do You Get the Herb Butter Under the Turkey Skin Without Tearing It?
Loosening the skin is a key step that helps the butter flavor the turkey meat directly and keeps it moist.
- Start by gently sliding your fingers under the skin at the neck area, being very careful not to tear it.
- Work slowly and patiently, moving your fingers down the breast and legs, creating pockets.
- Stop if you feel too much resistance to avoid ripping the skin.
- Use a spoon or small spatula to spread the herb butter evenly under the skin for good coverage.
- This method helps the turkey stay juicy and lets the herb butter flavor soak into the meat.
Equipment You’ll Need
- Roasting pan with rack – keeps the turkey elevated so it cooks evenly and the juices collect below.
- Kitchen twine – useful for tying the legs together to help the turkey keep its shape.
- Instant-read meat thermometer – essential for checking the turkey’s internal temperature to avoid guessing.
- Butter knife or small spatula – perfect for spreading the herb butter under the skin without tearing it.
- Basting brush or spoon – helps you baste the turkey with pan juices during roasting to keep it moist.
Flavor Variations & Add-Ins
- Swap fresh rosemary and thyme with tarragon and oregano for a different herbal twist that’s great with lemon.
- Add chopped sun-dried tomatoes into the herb butter for a subtle tangy flavor that brightens the turkey.
- Mix in some grated Parmesan cheese with the butter for a salty, rich crust on the skin.
- Stuff the cavity with apple slices and cinnamon sticks for a sweet-spiced aroma, perfect for fall dinners.
Garlic Herb Butter Roast Turkey
Ingredients You’ll Need:
Main Ingredients:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tbsp lemon zest
- 1 tsp salt, plus more for seasoning the turkey
- 1 tsp black pepper, plus more for seasoning the turkey
- 1 onion, quartered
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Kitchen twine for trussing
- Optional: 1 cup chicken broth or white wine (for the roasting pan)
How Much Time Will You Need?
Plan about 30 minutes for preparation, including mixing the herb butter and seasoning the turkey. Roasting needs approximately 3 to 3.5 hours depending on the bird’s size, plus 20-30 minutes of resting time before carving. Overall, you’ll need around 4 hours from start to finish.
Step-by-Step Instructions:
1. Mix the Herb Butter:
In a bowl, mix the softened butter with minced garlic, rosemary, thyme, parsley, sage, lemon zest, salt, and pepper until smooth and well combined.
2. Prepare the Turkey:
Take the turkey out of its packaging, remove the giblets, and pat it dry both inside and out using paper towels.
3. Loosen the Skin:
Carefully slide your fingers under the skin of the breast and legs to loosen it without tearing. This will allow the herb butter to infuse the meat directly.
4. Apply Herb Butter:
Spread about two-thirds of the herb butter underneath the loosened skin over the breasts and legs. Then spread the remaining herb butter all over the outside skin of the turkey.
5. Season and Stuff:
Season the inside cavity with salt and pepper. Stuff the cavity with the quartered onion, lemon halves, and fresh sprigs of rosemary and thyme to add aromatics during roasting.
6. Tie the Turkey:
Use kitchen twine to tie the turkey legs together for even cooking and a neat appearance.
7. Roast the Turkey:
Preheat the oven to 325°F (165°C). Place the turkey breast-side up on a roasting rack inside a roasting pan. Optionally, pour chicken broth or white wine into the pan to keep pan drippings from burning.
8. Cooking Time:
Roast the turkey for about 13 to 15 minutes per pound. The turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F (75°C).
9. Basting:
Every 45 minutes, baste the turkey with the juices collected at the bottom of the pan to keep it moist and encourage golden skin.
10. Rest Before Carving:
Remove the turkey from the oven and tent with foil. Let it rest for 20-30 minutes. This helps the juices settle and makes the meat tender and juicy.
11. Serve and Enjoy:
Carve the turkey and serve with your favorite gravy or pan juices for a delicious, flavorful meal everyone will love.
Can I Use a Frozen Turkey for This Recipe?
Yes! Just be sure to fully thaw the turkey in the refrigerator for several days before cooking. Plan about 24 hours of thawing time for every 4-5 pounds of turkey to ensure even cooking.
How Do I Store Leftover Turkey?
Store leftover turkey in airtight containers in the refrigerator for up to 3-4 days. To keep the meat moist, add a little broth or pan juices when reheating.
Can I Make the Herb Butter Ahead of Time?
Absolutely! You can mix the herb butter up to 2 days before roasting and keep it covered in the fridge. Just let it soften slightly before spreading under the turkey skin.
What If I Don’t Have Fresh Herbs?
Frozen or dried herbs can work as substitutes—use about one-third the amount of dried herbs since they’re more concentrated. Fresh herbs provide the best flavor but dried is a handy backup.
