
Juicy whole turkey with compound herb butter under the skin
Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
Servings
12
1 whole turkey
Difficulty
Advanced
Cost
Premium
$$$
Juicy whole turkey with compound herb butter under the skin
A showstopping whole turkey roasted with garlic-herb compound butter tucked under the skin for incredibly moist, flavorful meat. The golden, crispy skin shatters with every slice.
30m
Prep Time
210m
Cook Time
240m
Total Time
12
Servings
Hard
Difficulty
Premium $$$
Cost
(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.
Test Kitchen Pick
Sheet Pan
Helpful Tool
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.
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipePat turkey completely dry inside and out. Season the cavity with salt and pepper.
Mix softened butter with sage, rosemary, garlic, 1 tbsp salt, and 1 tsp pepper until combined.
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.
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.
Rest the turkey tented with foil for 30 minutes before carving. Reserve pan drippings for gravy.
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
Use less since dried herbs are more concentrated
Works for dairy-free but less richness under the skin
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.
Refrigerate carved meat in an airtight container for up to 4 days.
Reheat sliced turkey in a 325°F oven with a splash of broth, covered, for 15 minutes.
Per serving (165mg) · 12 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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 →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.



Mexican

Mediterranean