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Roast Turkey · Whole Bird, Herb Butter

Herb-Butter Roast Turkey

A whole turkey rubbed under the skin with garlic, sage, thyme and rosemary butter, started hot for color and finished low for juicy meat. Clear steps for a first-time host.

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Prep
30 min
Cook
3 hr 15 min
Total
4 hr 20 min
Serves
12 · One 12- to 14-lb turkey
Level
Medium

Ingredients

Turkey

  • 1 whole turkey, 12 to 14 lb, fully thawed, neck and giblets removed
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 medium onion, quartered
  • 1 lemon, halved
  • 4 sprigs fresh thyme
  • 1 cup chicken broth, for the pan

Herb butter

  • ½ cup unsalted butter, 1 stick, softened
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, finely chopped
  • 2 cloves garlic, grated
  • 1 tsp lemon zest

Cook to 165°F inside (check with a thermometer).

Steps

  1. Set a rack in the lowest position of the oven and heat the oven to 425°F (220°C).
  2. In a bowl, mash the softened butter with the sage, thyme, rosemary, garlic and lemon zest.
  3. Pat the turkey very dry inside and out with paper towels. Dry skin browns; wet skin steams.
  4. Starting at the cavity end, slide your fingers under the breast skin to loosen it without tearing. Push about two-thirds of the herb butter under the skin and spread it over the breast meat.
  5. Rub the remaining butter over the outside of the bird, then sprinkle all over with the salt and pepper.
  6. Put the onion, lemon halves and thyme sprigs inside the cavity. Tuck the wing tips under the body.
  7. Set the turkey breast side up on the rack in a roasting pan and pour the broth into the pan. Wash your hands and anything the raw turkey touched.
  8. Roast at high heat to start the browning.
  9. Lower the oven to 325°F (165°C) and keep roasting. If the breast gets dark before the end, lay a loose sheet of foil over it.
  10. Check the temperature in the thickest part of the breast and the inner thigh, not touching bone. Keep roasting, checking every 15 minutes, until both read 165°F (74°C). A 12- to 14-lb bird usually takes 2 3/4 to 3 1/4 hours in all.
  11. Move the turkey to a cutting board, tent loosely with foil and rest so the juices settle.
  12. Remove the onion and lemon from the cavity, carve and serve. Save the pan drippings for gravy.

Tip: Thaw a frozen turkey in the refrigerator, allowing about 1 day for every 4 to 5 pounds. Never thaw it on the counter.

Tip: Cook stuffing in a separate dish. A stuffed bird takes longer, and the stuffing must also reach 165°F.

Tip: For seasoned meat all the way through, dry-brine: salt the bird 1 to 2 days ahead and refrigerate it uncovered; skip the salt on roasting day.

Storage: Refrigerate carved meat within 2 hours of cooking, up to 4 days; freeze up to 3 months.

Make ahead: Make the herb butter up to 3 days ahead; soften it at room temperature before using.

Estimated nutrition per serving: 570 calories · protein 75 g · carbohydrates 2 g · fiber 0 g · sugars <1 g · fat 27 g (saturated 10 g) · sodium 900 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.