Classic Roast Turkey with Herb Butter

🕒 Prep: 30 min
🔥 Cook: 3 hours 30 min
🍽 Serves: 10
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When it comes to the holidays or any special gathering, a classic roast turkey with herb butter is a timeless choice. This recipe offers a perfect balance of flavors with aromatic herbs and juicy, tender meat. It's a straightforward approach that delivers a stunning centerpiece for your table.

Ingredients for Classic Roast Turkey with Herb Butter

Turkey is the star here, offering a blank canvas for our herb-infused butter to shine. Choose a bird that’s fresh if possible. The butter acts as a carrier for our herbs, ensuring every bite is rich and flavorful. Fresh rosemary, thyme, and sage bring earthy, aromatic elements that pair beautifully with poultry. Lemon and onion stuffed inside the cavity add moisture and a hint of zesty sweetness. Chicken broth keeps the meat succulent during roasting, while olive oil helps achieve that golden, crispy skin. Finally, a touch of garlic provides subtle depth to the flavor profile.

Tips & Tricks

  • Allow your turkey to sit at room temperature for about 30 minutes before roasting. This helps it cook more evenly.
  • If using a frozen turkey, make sure it’s completely thawed before cooking to prevent uneven cooking.
  • Invest in a good meat thermometer. It's your best friend for ensuring the turkey is cooked perfectly.
  • Create a simple pan gravy by deglazing the roasting pan with a splash of white wine and whisking in a bit of flour.

Serving Suggestions

This classic roast turkey pairs beautifully with traditional sides like creamy mashed potatoes, sautéed green beans, and a warm, rustic stuffing. For a touch of sweetness, consider adding a cranberry sauce or a glazed carrot dish to your spread.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use about one-third of the amount since dried herbs are more concentrated.
What if my turkey skin starts to brown too quickly?
Tent it loosely with aluminum foil to prevent it from burning while the meat finishes cooking.
How do I store leftovers?
Store leftover turkey in an airtight container in the fridge for up to four days. It also freezes well for up to two months.

Classic Roast Turkey with Herb Butter Recipe Walkthrough

First, preheat your oven to 325°F (165°C) — this gives you the perfect roasting environment. Rinse the turkey thoroughly inside and out, then pat it dry with paper towels. Dry skin helps the butter to adhere and crisp up nicely.

In a mixing bowl, combine the softened butter with chopped rosemary, thyme, sage, minced garlic, salt, and pepper. This fragrant mixture will be the magic flavoring for your turkey. Gently loosen the skin over the turkey breast with your fingers — don’t rush this, as you want to avoid tearing the skin. Once loosened, spread half of your herby butter under the skin, and rub the rest over the top.

Next, stuff the cavity with lemon halves and onion quarters. This step is crucial for keeping the turkey moist and adding a subtle aromatic quality from the inside out. Tuck the wing tips under the body to prevent them from burning, and tie the legs together with kitchen string for even cooking.

Place your turkey on a rack in a roasting pan, and pour 2 cups of chicken broth into the pan. This not only adds moisture but also forms the base for a delicious pan gravy later. Brush the turkey with olive oil and sprinkle with a bit more salt and pepper for that crispy, flavorful skin.

Roast the turkey in your preheated oven, basting it with the remaining chicken broth every 30 minutes. This step is key for maintaining moisture. Plan for about 3 to 3.5 hours of roasting time, but always rely on an instant-read thermometer to check the internal temperature, which should reach 165°F (75°C) in the thickest part of the breast and thigh.

Once cooked, allow your turkey to rest for at least 30 minutes before carving. This resting period lets the juices redistribute, ensuring each slice is as juicy as possible.

Why You'll Love This Recipe

  • Simple yet flavorful — the herb butter infuses the turkey with rich, savory goodness.
  • Perfectly crispy skin — a result of the butter and olive oil combo.
  • Moist and tender meat — achieved by careful basting and a well-timed rest.
  • Great for gatherings — serves a crowd with minimal fuss.

Ingredients

1 whole turkey (12-14 lbs)
1 cup unsalted butter, softened
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped
Salt and freshly ground black pepper
1 lemon, halved
1 onion, quartered
4 cups chicken broth
2 tbsp olive oil
2 garlic cloves, minced

Step-by-step Instructions

1. Preheat the oven to 325°F (165°C).
2. Rinse the turkey inside and out, pat dry with paper towels.
3. In a bowl, mix the softened butter with rosemary, thyme, sage, minced garlic, salt, and pepper.
4. Carefully loosen the skin of the turkey breast and rub half of the herb butter under the skin and the rest over the skin.
5. Stuff the turkey cavity with lemon halves and onion quarters.
6. Tuck the wing tips under the body and tie the legs together with kitchen string.
7. Place the turkey on a rack in a roasting pan and pour 2 cups of chicken broth into the pan.
8. Brush the turkey with olive oil and sprinkle with additional salt and pepper.
9. Roast the turkey in the preheated oven, basting with the remaining broth every 30 minutes, for 3 to 3.5 hours, or until the internal temperature reaches 165°F (75°C).
10. Allow the turkey to rest for 30 minutes before carving.

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