Julie Clark
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Herb Butter Roast Turkey (Golden Brown & Juicy)
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No dry turkey here! This herb butter roast turkey has juicy, tender meat with golden brown skin. Our secret? Let the turkey dry uncovered in the fridge overnight, then use a garlic herb butter under the skin and all over the outside. It gets a maple butter glaze at the end, too!
I told you on our podcast that I wanted to make a traditional roasted turkey, and guess what? I did it!
Roasting a whole turkey can feel intimidating. I took everything I’ve learned from making turkey over the past 28 years and put it into easy steps for you. There’s no need to brine or baste, but you’ll still end up with a beautiful golden brown turkey for your Thanskgiving centerpiece.
Why this roast turkey recipe works:
- Overnight drying: Refrigerating the turkey uncovered for 12-24 hours removes the surface moisture which helps the skin get golden brown and crispy in the oven.
- Garlic herb butter: Butter underneath the skin and all over the outside adds flavor and also helps with browning.
- Fresh aromatics: Stuff the cavity with onion, celery, apple, lemon and fresh herbs for turkey flavor (and also to flavor the gravy!).
- Maple butter glaze: A light coating of maple syrup and melted butter during the last 20-30 minutes adds color and a hint of sweetness.
- No basting required: Keeping the oven door closed while the turkey roasts keeps a consistent baking temperature.
Ingredients Needed
Fresh herbs, butter and a few pantry staples do most of the work:
- Whole turkey: This recipe works for a 12–20 pound turkey. A larger turkey isn’t always better! A 16-pound turkey is a great size for a family Thanksgiving dinner with leftovers. Choose a natural, unbrined turkey if you want to control the seasoning.
- Onion and celery: Cut into large pieces to place inside the cavity.
- Apple: Honeycrisp or Granny Smith apples work well. The apple adds a subtle fruity aroma without making the turkey sweet.
- Lemon: Brightens the flavor and complements the fresh herbs.
- Garlic: Garlic cloves go inside the turkey, while minced garlic flavors the butter.
- Fresh rosemary, thyme and sage: These traditional Thanksgiving herbs give the turkey its classic flavor.
- Chicken or turkey broth: Keeps the drippings from scorching in the roasting pan and provides a base for homemade gravy.
For the garlic herb butter:
Use softened butter, finely chopped fresh rosemary, thyme, sage, minced garlic, lemon zest, black pepper and kosher salt.
For the maple butter glaze:
Mix melted salted butter with pure maple syrup. Brush this on near the end of roasting so the sugars don’t burn.
How do you get golden brown, crispy skin on roast turkey?
The best way to get golden brown turkey skin is to dry the turkey uncovered in the fridge for 12-24 hours before roasting. This helps dry the skin for even browning, and don’t worry, the turkey meat won’t be dry!
The next day, pat the skin with paper towels to remove any extra moisture. Then spread the herbed garlic butter underneath the skin. Also spread a thin layer all over the outside (don’t go too thick!).
Lastly, at the end of roasting, brush with maple butter. The sugar in the maple syrup will caramelize slightly, helping the turkey to brown.
🦃 Julie’s Tip: Basting the turkey every 30 minutes as some recipes suggest is unnecessary! Basting adds moisture to the skin and requires opening the oven repeatedly. I prefer to leave the turkey alone until it’s time for the maple butter glaze.
How to Roast a Turkey in the Oven
Roast the turkey breast-side up on a rack in a large roasting pan at 325°F. A 16-pound turkey will take approximately 4 hours, but every oven is different! Always check the internal temperature to determine doneness.
- Dry the turkey overnight. Remove the neck and giblets, then place the turkey on a rack in a roasting pan. Gently pat the outside of the turkey with paper towels to take off any moisture. Refrigerate uncovered overnight.
- Stuff the cavity with all the flavors! Loosely place onion, celery, apple, lemon, garlic and fresh herbs inside the cavity. Don’t pack the cavity tightly. That can slow cooking. Anything that doesn’t fit in the cavity can go in the pan around the turkey to add more flavor.
- Add garlic herb butter. Mix the herb butter, then rub half under the skin on the turkey breast meat. Then rub the extra all over the outside of the turkey. It should be in a thin layer. Any extra can go underneath the skin.
- Roast and Finish with Maple Butter. Place the turkey on a rack in a roasting pan with broth underneath. Roast uncovered at 325°F. During the final 20–30 minutes, brush the turkey with melted butter and maple syrup. Continue roasting until the breast, innermost thigh and innermost wing reach at least 165°F. Save those pan juices for an amazing gravy!
How long do you roast a turkey at 325°F?
A 16-pound turkey takes approximately 3¾–4¼ hours at 325°F. Cooking time varies based on the turkey’s weight, starting temperature, oven accuracy, plus how much is placed inside the cavity.
| Turkey Weight | Approximate Roasting Time |
|---|---|
| 12–14 pounds | 3–3¾ hours |
| 14–16 pounds | 3¾–4¼ hours |
| 16–18 pounds | 4–4½ hours |
| 18–20 pounds | 4¼–4¾ hours |
These times are estimates for a loosely stuffed turkey (with aromatics, not bread stuffing). A cavity packed more full may extend the roasting time.
For a 16-pound turkey, begin checking the temperature around 3 hours and 15 minutes. This helps you judge when to apply the maple butter glaze without overcooking the breast.
How do you know when roast turkey is done?
Roast turkey is safe to eat when the thickest part of the breast, innermost thigh and innermost wing all reach 165°F. Insert a digital meat thermometer into the thickest part of the breast without touching bone.
Although 165°F is the minimum safe temperature, turkey thighs often have a more tender texture when cooked to 175–180°F.
🦃 Julie’s Tip: It can be tempting to rely on the pop-up timer that many turkeys have, but this is not always accurate! A digital meat thermometer is the most reliable way to check doneness.
Should you cover turkey with foil while roasting?
For the crispiest, golden brown skin, do not cover with foil. This can steam the bird and soften the skin.
If the turkey breast starts getting darker than you’d like, cover loosely with foil near the end of baking.
How long should a turkey rest before carving?
Let a whole turkey rest for about 30 minutes for a medium bird or 45 minutes for a large bird before you carve it. This allows juices to redistribute through the meat instead of escaping during cutting.
While the turkey rests, you can make homemade turkey gravy using the pan drippings.
Can you prepare roast turkey ahead of time?
Yes! Here’s how to plan ahead to make Thanksgiving morning easier.
3–5 days before: Allow enough time to thaw a frozen turkey in the refrigerator. Plan on approximately 24 hours of thawing for every 4 pounds. A 16-pound turkey generally needs about 4 days.
1 day before: Remove the neck and giblets, pat the turkey dry and refrigerate uncovered on a rack. You can also chop the herbs and prepare the garlic herb butter separately.
Thanksgiving morning: Rub the herb butter under and over the skin, fill the cavity with aromatics and roast.
🦃 Food safety tip: Keep the turkey refrigerated at 40°F or below during thawing and overnight drying. Never thaw a turkey on the kitchen counter.
Herb Butter Roast Turkey
This herb butter roast turkey is juicy, flavorful and beautifully golden brown. Garlic herb butter, overnight drying and a simple maple butter glaze give this oven roasted turkey crispy skin and tender meat. Perfect for Thanksgiving or Christmas dinner!
Servings 16
Prep Time 30 minutes
Cook Time 4 hours
Resting Time 45 minutes
Total Time 5 hours 15 minutes
Ingredients
For the Turkey
- 1 whole turkey 12–20 pounds, completely thawed
- 1 large yellow onion quartered
- 2 celery stalks cut into large pieces
- 1 large Honeycrisp or Granny Smith apple quartered
- 1 lemon halved
- 1 head garlic cut in half crosswise
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 3 sprigs fresh sage
- 1 cup low-sodium chicken or turkey broth
For the Garlic Herb Butter
- 1 cup salted butter softened
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh sage
- 4 garlic cloves finely minced
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
For the Maple Butter Glaze
- 2 tablespoons salted butter melted
- 1 tablespoon pure maple syrup
Instructions
The Day Before Roasting
- Remove the neck and giblets from the turkey cavity. Pat the turkey completely dry with paper towels, including inside the cavity. Do not rinse the turkey. 1 whole turkey
- Place the turkey breast-side up on a wire rack set inside a large roasting pan or rimmed baking sheet. Refrigerate uncovered for 12–24 hours. This allows moisture on the surface of the skin to evaporate, helping the turkey roast to a deeper golden brown with crispier skin. Keep the turkey refrigerated at 40°F or below.
The Day of Roasting
- Preheat the oven to 325°F. Position an oven rack in the lower third of the oven so the turkey will fit comfortably.
- Loosely place the onion, celery, apple, lemon, garlic and fresh herb sprigs inside the turkey cavity. Do not pack the cavity tightly. If everything doesn't fit, place the extra aromatics in the bottom of the roasting pan. 1 large yellow onion, 2 celery stalks, 1 large Honeycrisp or Granny Smith apple, 1 lemon, 1 head garlic, 3 sprigs fresh rosemary, 5 sprigs fresh thyme, 3 sprigs fresh sage
- In a medium bowl, combine the softened butter, rosemary, thyme, sage, minced garlic, lemon zest, black pepper and kosher salt. Mix until well combined. If using a pre-brined or self-basting turkey, omit the added salt or adjust according to the package. 1 cup salted butter, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon finely chopped fresh thyme, 1 tablespoon finely chopped fresh sage, 4 garlic cloves, 1 teaspoon finely grated lemon zest, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt
- Gently slide your fingers between the skin and breast meat to loosen the skin without tearing it. Spread about half of the herb butter directly over the breast meat underneath the skin. Work the butter as evenly as possible across both sides of the breast.
- Spread the remaining herb butter in a thin, even layer over the outside of the turkey, including the breast, thighs and legs.
- Tuck the wing tips underneath the turkey. Tie the legs loosely together with kitchen twine, if desired. Place the turkey breast-side up on a roasting rack inside a large roasting pan. Pour 1 cup of broth into the bottom of the pan, keeping the liquid off the turkey skin. 1 cup low-sodium chicken or turkey broth
- Place the turkey in the preheated oven and roast uncovered at 325°F. Avoid opening the oven frequently or basting the turkey, since moisture can soften the skin. If the breast begins browning too quickly, loosely tent that area with aluminum foil.
- When the turkey is coming close to the final 20–30 minutes of cooking, combine the melted butter and maple syrup in a small bowl. Brush a thin, even layer over the breast, thighs and legs. Return the turkey to the oven to finish roasting. Watch carefully, since the maple syrup can darken quickly. 2 tablespoons salted butter, 1 tablespoon pure maple syrup
- The turkey is done when a meat thermometer inserted into the thickest part of the breast and innermost part of the thigh reads at least 165°F, without touching bone. Check the innermost part of the wing as well. The thigh may reach 175–180°F for more tender dark meat.
- Carefully transfer the turkey to a large cutting board or serving platter. Let it rest for 30–45 minutes before carving. Resting helps the juices redistribute throughout the meat. Remove and discard the cavity aromatics before serving. Use pan drippings to make a delicious gravy.
Notes
- This recipe works for a 12–20 pound turkey. Plan on approximately 1 pound of whole turkey per person, or 1½ pounds per person if you want generous portions and leftovers.
- For the crispiest, golden brown skin, refrigerate the turkey uncovered for 12–24 hours before roasting. Cooking time is based on a 16-pound turkey and will vary depending on turkey size. Always use a meat thermometer to check for doneness.
Nutrition
Calories: 354kcal | Carbohydrates: 3g | Protein: 35g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 429mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 543IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg
What to Serve with Roast Turkey
A golden brown roast turkey deserves all the traditional Thanksgiving sides. These are some of our family favorites:
- Grandma’s Thanksgiving Turkey Stuffing: The recipe that has been in our family for over 4 generations.
- Green Bean Casserole: A classic, and try it with a little bit of cheese!
- Jiffy Corn Casserole: Just five ingredients and always popular at Thanksgiving.
- Sweet Potato Casserole: I’m a brown sugar, pecan topping kind of girl!
- Butterhorn Dinner Rolls: Soft homemade rolls for soaking up extra gravy.
- Thanksgiving Pie Recipes: Our best pie recipes for finishing the holiday meal.
How do you store and reheat leftover turkey?
Remove leftover turkey from the bones and refrigerate it in an airtight container within 2 hours of cooking. It keeps in the fridge for 3-4 days, or freeze for up to 3 months.
To reheat, place sliced turkey in a baking dish with a splash of turkey broth or gravy. Cover with foil and warm in a 325°F oven until the turkey reaches 165°F. Adding a little broth helps keep the meat from drying out as it reheats.
What are other ways to cook at turkey?
Oven roasting is classic and the best way to get that picture perfect golden brown skin. But it isn’t the only option! Depending on your family size and kitchen setup, one of these other ways to cook a turkey that better for your holiday meal:
- Smoked Turkey: If you love smoky flavor and have a smoker, try our smoked turkey rub. It’s a great option for keeping the oven free for Thanksgiving side dishes.
- Best Smoked Turkey: This recipe is also smoked but uses more than just a rub for the most flavorful turkey.
- Bacon Smoked Turkey: Need I say more?
- Turkey in a Bag: Roasting turkey in an oven bag helps trap moisture and makes cleanup easier. This was my mom’s method for years!
- Electric Roaster Turkey: Free up valuable oven space by cooking your turkey in an electric roaster. This is especially helpful when you’re making a big Thanksgiving dinner.
- Slow Cooker Turkey Breast: Perfect for smaller gatherings or when you want turkey without cooking a whole bird.
- Turkey Tenderloin: Our recipe makes an amazing, simple fork-tender turkey tenderloin in the oven for a light, fuss-free option ready in 30 minutes.
