Herb Butter Roast Turkey

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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!

Prep Time30

Cook Time4

Resting Time45

Total Time5 15

Course: Dinner, Main Dish

Cuisine: American

Servings:

Calories: 354kcal

Author: Julie Clark

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