There’s something utterly magical about the aroma of fresh herbs and roasting butter wafting through the kitchen, and that’s exactly what you get with this Herb Butter Roasted Turkey Recipe. It’s a classic, elevated with fragrant herbs and a rich buttery finish that makes every bite something to savor.

A whole roasted chicken with golden-brown crispy skin is placed in the center of a white rectangular plate. The chicken is seasoned with visible herbs and spices. Surrounding the chicken are fresh green herbs, including parsley and sage, with a few sprigs of rosemary underneath. There are four lemon halves placed around the chicken, adding bright yellow color, along with a whole green apple near the top edge. The plate is set on a white marbled surface with a striped cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Butter Roasted Turkey Recipe
Top Tip
How to Serve Herb Butter Roasted Turkey Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Butter Roasted Turkey Recipe

Why You'll Love This Recipe

This herb butter roasted turkey has become my go-to for any holiday or special occasion, and I’m sure you’ll appreciate it too. It’s juicy, flavorful, and the kind of recipe that hands down wins compliments every time.

Rich Herb Flavor: The fresh rosemary, thyme, and sage in the herb butter really infuse the turkey with deep, aromatic notes that are impossible to resist.
Buttery Juiciness: Coating and spreading butter under the skin keeps the meat moist and adds a luscious richness to each bite.
Simple Yet Impressive: Despite its impressive presentation, this recipe is straightforward and forgiving, perfect for both beginners and seasoned cooks.
Perfect for All Sizes: Whether you're cooking for a small family or a big gathering, the recipe scales beautifully and stays delicious.

A whole roasted chicken with golden brown, crispy skin sprinkled with black pepper and herbs is placed in the center of a white rectangular plate. The chicken rests on a bed of green leafy lettuce, with bright yellow lemon halves and small bunches of fresh green herbs scattered around it. A woman's hand is holding a knife, slicing a thick piece of the juicy white meat from the chicken's side. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here lies in a harmony of fresh herbs, butter, and simple aromatics that come together to highlight the turkey’s natural flavor. Shopping for fresh herbs is key—I always recommend choosing vibrant, aromatic sprigs over dried whenever possible for the best taste.

Flat lay of a whole fresh raw turkey with pale pink skin, a peeled onion quartered into four pieces, a bright yellow lemon quartered, a shiny red apple quartered, small fresh rosemary sprigs, fresh thyme sprigs with tiny leaves, fresh sage sprigs with soft green leaves, a simple white ceramic bowl filled with softened pale yellow unsalted butter, a small white bowl of coarse salt crystals, a small white bowl of freshly ground black pepper, a small white bowl containing peeled garlic cloves, and a small white bowl of finely chopped mixed fresh herbs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Turkey: A whole bird, ideally fresh or fully thawed; size depends on your guest list. I like around 15 pounds for a perfect balance of white and dark meat.
Onion: Adds subtle sweetness and moisture when roasted inside the cavity.
Lemon: Brightens up the hefty richness of the bird with its citrusy zing.
Apple: Bring in a gentle fruity sweetness that pairs surprisingly well with herbs and poultry.
Fresh Rosemary: Its piney aroma penetrates the meat beautifully, providing depth.
Fresh Thyme: Brings an earthy, slightly minty flavor that complements rosemary.
Fresh Sage: Adds an unmistakable warmth and almost peppery note to the herb butter.
Unsalted Butter: The base of our herb butter, it provides richness and helps transfer those herb flavors under the skin.
Salt & Pepper: Basic seasoning essentials to enhance all the other flavors and ensure the turkey isn’t bland.
Garlic: Minced fresh, it adds bold savory notes that marry perfectly with the herbs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the herb butter roasted turkey recipe is how easy it is to tweak to your taste or dietary needs. I like to add a little lemon zest directly into the butter mix on some occasions, which brightens up the whole bird. You can absolutely make this recipe your own!

Variation: I’ve often swapped apple for pear in the cavity for a slightly different fruity sweetness that pairs beautifully with the herbs.
Dietary Swap: To make it dairy-free, substitute the butter for a high-quality olive oil herb paste—you’ll still get fantastic flavor.
Seasonal Twist: During the holidays, I like to toss in some fresh cranberries inside the cavity for a pop of tartness while roasting.

Step-by-Step: How I Make Herb Butter Roasted Turkey Recipe

Step 1: Prep and Bring to Room Temperature

First things first—if your turkey is frozen, be sure to thaw it slowly in the fridge, allocating about 24 hours for every 5 pounds to ensure it’s fully thawed. I usually give myself an extra day for peace of mind. About an hour before you start roasting, pull it out to come up to room temperature. This helps the turkey cook more evenly.

Step 2: Make the Herb Butter

While the oven preheats to 325°F, combine softened unsalted butter with minced garlic, salt, freshly ground black pepper, and a generous mix of fresh chopped rosemary, thyme, and sage. This herb butter is your secret weapon—once you taste it, you’ll see why it’s worth the effort.

Step 3: Prepare the Turkey Cavity

Remove the neck and giblets from inside the turkey and pat the bird dry with paper towels—it’s a crucial step to get a crisp skin. Season the cavity generously with salt and pepper, then stuff it with quartered lemon, onion, apple, and leftover fresh herbs. This not only adds flavor but keeps the meat moist and aromatic.

Step 4: Butter Under the Skin and On the Surface

Gently loosen the skin over the turkey breasts using your fingers—careful not to tear it—and spread a few tablespoons of that luscious herb butter underneath. This method locks in moisture and infuses the meat directly with flavor. Then tuck the wings underneath to prevent burning and place the bird breast side up on a roasting rack inside your pan.

Step 5: Roast and Baste

Heat the remaining herb butter in the microwave for just 30 seconds to soften it. Use a basting brush to slather the butter over the entire exterior of the turkey—don’t miss the legs and wings! Roast the bird at 325°F, allowing about 13-15 minutes per pound. Halfway through cooking, keep an eye on the skin: when it turns golden, tent the turkey with foil to protect the breast from drying out.

Step 6: Rest and Carve

Once your thermometer hits 165°F inserted into the thickest part of the thigh and breast, it’s time to take the turkey out. I like to tent it with foil and let it rest on the counter for about 20-30 minutes—this resting period allows juices to redistribute, so every slice stays juicy and flavorful. Transfer it to a cutting board over a sheet pan to catch the delicious drippings while you carve.

Top Tip

Over the years, I’ve learned that the key to a perfectly cooked herb butter roasted turkey lies in the timing and gentle basting. Here are some of my personal tips to get that golden skin and juicy meat every time:

Room Temperature Bird: Letting your turkey come to room temp before roasting reduces uneven cooking.
Butter Under the Skin: Don’t skimp on the herb butter under the skin—it’s what keeps the breast moist.
Covering with Foil: Starting uncovered lets the skin crisp, but tenting when golden prevents drying, a game changer!
Use a Meat Thermometer: Rely on temperature, not time, to know when your turkey is done; you’ll avoid the dreaded overcooked bird.

How to Serve Herb Butter Roasted Turkey Recipe

herb butter roasted turkey - Serving Suggestion

Garnishes

I love serving this turkey surrounded by fresh sprigs of rosemary and thyme, with some roasted lemon halves for a pop of color—and because squeezing the roasted lemon over your slice is divine. A few crisp sage leaves for garnish add a lovely green contrast to the golden skin.

Side Dishes

My top picks alongside this roast are classic cranberry sauce (homemade if you can), buttery mashed potatoes, and green beans almondine. For something a bit different, roasted root vegetables tossed in olive oil and fresh herbs complement the turkey flavors beautifully.

Creative Ways to Present

For special occasions, I sometimes carve the turkey into thick breast slices and fan them out on a large platter lined with fresh herbs and thin lemon slices. It makes for a stunning centerpiece. You can also arrange drumsticks tied with fresh thyme sprigs using kitchen twine for a rustic touch that’s both elegant and fun.

Make Ahead and Storage

Storing Leftovers

I always store leftover turkey wrapped tightly in foil or in airtight containers to keep it moist. Placing a damp paper towel over the slices before sealing helps maintain juiciness, especially if you’re storing breast meat.

Freezing

Freezing cooked turkey works great for me—just slice or shred the turkey first, then store it in freezer bags with as much air removed as possible. When you’re ready to enjoy, thaw overnight in the fridge.

Reheating

My go-to reheating method is to cover turkey slices with foil and warm them gently in a 300°F oven for about 20-30 minutes. This method preserves moisture without drying out the meat like microwaving tends to do.

Frequently Asked Questions:

Can I use dried herbs instead of fresh for this Herb Butter Roasted Turkey Recipe?

Yes! If you don’t have fresh herbs, use about one teaspoon of dried herbs in place of one tablespoon of fresh. Just mix them well with the butter and garlic as you would fresh herbs. While fresh herbs provide a brighter, fresher flavor, dried herbs can be a good substitute when fresh aren’t available.

How do I know when my turkey is fully cooked?

The best way to ensure your turkey is done is to use a meat thermometer. Insert it in the thickest part of the breast and thigh without touching the bone, and look for 165°F. This ensures the meat is safe and juicy. Cooking times can vary depending on oven and bird size, so temperature is your most reliable guide.

Can I prepare the herb butter in advance?

Absolutely! You can make the herb butter up to 2 days ahead and keep it wrapped tightly in the fridge. Just bring it back to room temperature before using so it’s easy to spread under the skin and on the surface. It’s a great time saver on the day you roast your turkey.

What if I don’t have a roasting rack?

No worries if you don’t have a roasting rack! You can create a makeshift rack with thick slices of onion, carrot, and celery in the bottom of your pan. This lifts the turkey slightly from the pan floor, allowing air to circulate and juices to drip, which helps the bottom crisp up nicely.

Final Thoughts

This Herb Butter Roasted Turkey Recipe is more than just a dish; it’s a celebration of flavor and tradition rolled into one impressive bird. Whether it’s your first time roasting a turkey or you’re looking for a new twist on a holiday classic, this recipe delivers that comforting, golden-browned turkey we all dream of. I hope you enjoy making and sharing it as much as I do—happy roasting!