This herb roasted turkey is slathered in an herb and garlic butter, then baked to golden brown perfection. An easy turkey recipe that’s sure to be a hit on Thanksgiving, Christmas or any other holiday!
This is THE BEST turkey I have ever had, it’s packed with flavor and so easy to make that even a beginner cook can put together an impressive meal!
I know exactly what you’re thinking. Why is she sharing an herb roasted turkey recipe two weeks after Thanksgiving is over?
I’m sharing this recipe now because I made it for Thanksgiving, and it’s just too delicious to wait a whole year to share on this site. This turkey is tender, juicy, full of flavor and super easy to make. Making a turkey for Christmas? This is the recipe you need to try!
How to thaw a turkey
Let’s talk turkey basics first. I typically use frozen turkeys simply for the convenience factor, although this recipe works with either fresh or frozen birds. If you’ve got a frozen turkey, the best way to thaw it is in the refrigerator, but you do need to plan in advance. Typically you’ll need to thaw for one day per 4 pounds of turkey. I had a 15 pound turkey and it took a full 4 days for it to thaw.
How to prep a turkey
To prepare a turkey for roasting you’ll need to do the following steps:
- remove the neck from the turkey cavity
- tie the legs together with kitchen twine
- fold the ends of the turkey wings under your bird
- remove the giblet bag
How to make herb roasted turkey
This turkey is flavored with an herb and garlic butter which is super easy to make in the food processor. You’ll want to cover every inch of the turkey in the butter, and be sure to smear it under the skin too for maximum flavor.
After the turkey is coated in butter, it goes into a super hot oven to brown up. This step is what gives you that amazing deep golden brown crust. After that, you’ll lower the temperature to cook the turkey all the way through.
If you feel like your turkey is browning too quickly, simply cover it with a piece of foil.
How long to cook turkey
Generally speaking, a turkey needs to cook for 15 minutes per pound of bird that you have. This assumes that you’re starting with a fresh or fully thawed turkey. The only way to know for sure that your turkey is cooked through is to use a thermometer to check the temperature of the turkey.
What temperature to cook turkey
The minimum internal temperature of a turkey should be 165 degrees F. You can check to see if your turkey is done by inserting a probe thermometer into the thickest part of the thigh and breast. Make sure to avoid touching bone as this will give you an inaccurate temperature.
I just love the flavors of this herb roasted turkey, which is why I just couldn’t wait a whole year to share it with you. That skin is crispy perfection, the meat is full of herb flavor, and this recipe is simple enough for a beginner to perfect. No messy brines or exotic spices, just some fresh ingredients, a little basting and a trip through a hot oven.
More recipes for your holiday meal
- Ham with Pineapple and Cherries
- Sweet Potato Casserole with Marshmallows
- Green Bean Bundles
- Butterflake Rolls
- Slow Cooker Glazed Carrots
- Southern Cornbread Dressing
Herb Roasted Turkey
Ingredients
- 15 lb turkey
- 10 tablespoons butter softened
- 2 teaspoons minced garlic
- 2 tablespoons finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme leaves
- 1/4 cup finely chopped fresh parsley leaves
- salt and pepper to taste
- 1 onion peeled and quartered
- 1 lemon quartered
- 1 cup assorted herbs whole sprigs to stuff inside the turkey
- 3 cups chicken or turkey broth
- optional garnishes: assorted herbs, fresh cranberries, seckel pears
Instructions
- Preheat the oven to 450 degrees F.
- Remove the turkey from the refrigerator; let stand at room temperature for 30 minutes. Tuck the turkey wings under the body.
- Place the butter, garlic, sage, rosemary, thyme, parsley and salt and pepper to taste in the bowl of a food processor. Blend until smooth.
- Season the cavity of the turkey with salt and pepper, then stuff with the onion, lemon and assorted herbs. Tie the turkey legs together with kitchen twine.
- Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper.
- Place the chicken broth in a medium saucepan on the stove and keep warm over low heat.
- Place the turkey in a roasting pan and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting, basting the turkey every 30 minutes with the chicken broth, until the turkey is done. This will take approximately 3 hours and you'll know that the turkey is done when a meat thermometer inserted into the thickest part of the turkey thigh registers 165 degrees F.
- If the turkey seems like it's getting overly browned during the cooking process, cover it with foil.
- Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 25 minutes. Slice, then serve.
Notes
- Recipe adapted from Bobby Flay
- You can make this recipe with a turkey larger than 15 lbs, simply add 15 minutes more to the cooking time per pound.
- It's best to cook your turkey on a rack or on a bed of vegetables to help keep it from sitting in all the juices in the bottom of the pan.
Lina says
Will the turkey skin or meat taste like butter? Just wondering as my family does not like the taste of butter.
Thanks
Lina
Sara says
The butter helps to brown the skin of the meat, it doesn’t have an overly buttery flavor.
Stephanie says
Thank you thank you!
This was my first time ever making a turkey, I was so nervous as I didn’t want it to become the Griswold Christmas turkey. This recipe is amazing! Our turkey was so juicy and flavorful!
Katie says
Looks fantastic! For your 15lb turkey, was it 3hrs total of baking, or three additional hours after turning the temp down after 45min?
Sara says
It’s 3 hours total!
Bea says
Followed the recipe and my turkey was so moist and delicious!
Kaitlyn says
Does this recipe need the turkey to be brined first? You don’t state it in the instructions, but you note that you brined the turkey first in one of your comments.
Sara says
For this recipe you don’t need to brine it unless you prefer to. Here’s my brine recipe. If you brine it, you don’t need to baste it with the chicken broth. https://www.dinneratthezoo.com/turkey-brine-recipe/
Mayra says
Can I bake the turkey in a oven bag?
Sara says
I believe it would work fine although I haven’t tried it myself!
Debra says
Can I use dry herbs?
Sara says
Yes use 1/3 of the amount of the fresh herbs listed.
Luciana says
I’m going to make this, but I have a question!
Can I use this butter recipe even after I bribe it?
I’m worries that it would be too salty. Would love to do both!
Thanks!
Sara says
You can do both, just only add a maximum of 1/2 teaspoon salt to the herb butter!
Maireni says
I think is perfect recipe. I’m trying this Thanksgiving. Thanks 😘😘👍😪
Greg says
I made this for a Friendsgiving tonight, first time I ever cooked a turkey (so I’m a relative beginner in the kitchen). This was very easy to prepare and the results were fantastic. Multiple people asked for the recipe to use for their Thanksgiving celebration. I will note to watch the turkey closely during the first 45 minute period in the oven. The top can burn quickly. I slapped a few layers of tinfoil on top of the bird about 30 mins in and it was perfectly golden brown. But I will use this recipe every time I cook turkey!
John says
I’m excited to make it this Thanksgiving! One last question, please? When you first stick the turkey in the oven, do you put a liquid base at the bottom or just stick the turkey directly on the pan? I’m worried the turkey may burn if I just put it on the pan with no water or chicken broth. But I didn’t see any direction to do so. Thank you!
Sara says
I place the turkey on a rack in a roasting pan.
Frank says
Sara,
Where did you learn this godly recipe?
I’ve made 5 or 6 birds over the past 2 years using this recipe; family and friends are left in awe from the otherworldly tenderness and flavor.
Thanks for sharing this to the world,
Frank
John Zacharias says
Assorted Herbs to stuff the Turkey? What does that mean, exactly?
Thanks,
John Z
John Zacharias says
Can I stuff it with a wile rice stuffing instead? I want to make stuffing as well.
Sara says
That should be fine!
Sara says
Choose sprigs of fresh thyme, parsley, sage and/or rosemary to stuff into the cavity of the turkey. A lot of stores sell a poultry blend package of fresh herbs that includes a little of everything.
Sherita says
How do you brine a turkey.
Sara says
Here is my turkey brine recipe: https://www.dinneratthezoo.com/turkey-brine-recipe/
Krystal says
Made my kitchen smell incredible all afternoon!!
Jackie says
Hi
Did you use your turkey brine recipe for this turkey recipe.
Sara says
Yes I did, I recommend brining your turkey if you have the time!
Jennifer says
Would it hurt to prep this bird the day before?
Sara says
That’s totally fine, I prepped it the day before when I did these photos 🙂
Debbie says
Just the recipeI I was looking for! Now I’m set for Thanksgiving!
Carol Cassara says
How seriously festive is this Turkey! It looks so good and it’s packed with all the right flavors! I would love to keep the recipe and use it for gatherings!
Shannon Gurnee says
This turkey looks and sounds amazing! It literally came out to perfect golden perfection! I would love to make one like this someday.