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Golden roasted turkey with herb butter on a serving platter

Juicy whole turkey with compound herb butter under the skin

Herb Butter Roasted Turkey

Herb Butter Roasted Turkey

4hHard

Prep Time

30 min

Cook Time

3 hr 30 min

Total Time

4 hr

Servings

12

1 whole turkey

Difficulty

Advanced

Cost

Premium

$$$

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Herb Butter Roasted Turkey

Juicy whole turkey with compound herb butter under the skin

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

Main CourseGluten-Free
Sarah Chen
Sarah Chen

November 4, 2023(Updated April 13, 2026)

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.

Why This Recipe Works

Compound butter under the skin bastes the meat from the inside, preventing dryness. The high-heat start renders fat and crisps skin before a gentler finish ensures even cooking throughout.

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
OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

  • Promotes more even browning
  • Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

  1. 1

    Pat turkey completely dry inside and out. Season the cavity with salt and pepper.

  2. 2

    Mix softened butter with sage, rosemary, garlic, 1 tbsp salt, and 1 tsp pepper until combined.

  3. 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. 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. 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 a fresh side salad for a balanced meal

  • Pair with your favorite grain or bread on the side

  • Garnish with fresh herbs for a beautiful presentation

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.

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.

Explore More

More Main CourseGluten-Free RecipesOven Recipes
Sarah Chen

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.

View all recipes →

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