Juicy whole turkey with compound herb butter under the skin
Herb Butter Roasted Turkey
Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
Servings
12
1 whole turkey
Difficulty
Advanced
Cost
Premium
$$$
Herb Butter Roasted Turkey
Juicy whole turkey with compound herb butter under the skin
★4.5(19)
A showstopping whole turkey roasted with garlic-herb compound butter tucked under the skin for incredibly moist, flavorful meat. The golden, crispy skin shatters with every slice.
30m
Prep Time
210m
Cook Time
240m
Total Time
12
Servings
Hard
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
This herb butter turkey produces the juiciest bird you will ever carve, with compound butter melting between the skin and meat as it roasts. The secret is starting at high heat for crispy skin, then lowering the temperature to cook evenly.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 whole turkey (14-16 lbs), giblets removed
- 1 cup unsalted butter, softened
- 3 tbsp fresh sage, chopped
- 2 tbsp fresh rosemary, chopped
- 6 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- 1
Pat turkey completely dry inside and out. Season the cavity with salt and pepper.
- 2
Mix softened butter with sage, rosemary, garlic, 1 tbsp salt, and 1 tsp pepper until combined.
- 3
Gently loosen the skin over the breast and thighs. Spread three-quarters of the herb butter under the skin and rub the rest over the outside.
- 4
Place turkey breast-side up on a rack in a roasting pan. Roast at 450°F for 30 minutes, then reduce to 325°F and roast until the thickest part of the thigh reaches 165°F, about 2.5-3 hours more.
- 5
Rest the turkey tented with foil for 30 minutes before carving. Reserve pan drippings for gravy.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Fresh sageDried sage (1 tbsp)
Use less since dried herbs are more concentrated
Unsalted butterOlive oil and herbs paste
Works for dairy-free but less richness under the skin
Tips & Storage
Pro Tips
Dry-brine the turkey uncovered in the fridge for 24 hours before roasting for extra-crispy skin.
Tent the breast with foil if it browns too quickly during roasting.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate carved meat in an airtight container for up to 4 days.
Reheating
Reheat sliced turkey in a 325°F oven with a splash of broth, covered, for 15 minutes.
Nutrition Facts
Per serving (165mg) · 12 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein52g
Carbohydrates22g
Fat0g
Fiber680mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How long per pound?
- Plan about 13 minutes per pound at 325°F after the initial high-heat sear.
- Should I baste?
- The herb butter bastes internally, so external basting is unnecessary and cools the oven.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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