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Herb Butter Turkey Recipe
Ash Tyrrell

Herb Butter Turkey Recipe

I made this herb butter turkey for our family dinner, and it honestly changed how I roast a bird. The garlic herb turkey came out golden, crackly on top, and so juicy that nobody reached for gravy. I rubbed a simple butter mixture under the skin, and it basted the meat from the inside. The whole thing felt far easier than I expected.
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Total Time 4 hours 5 minutes
Ingredients Method Notes

Ingredients
  

  • 1 turkey 14 to 16 lb, fully thawed: A fully thawed bird cooks evenly, so plan 3 to 4 days in the fridge.
  • 8 tablespoons 1 stick unsalted butter, softened: Soft butter spreads easily; use half under the skin and half outside.
  • 1 head garlic halved: Roasts inside the cavity and perfumes the meat from within.
  • 2 garlic cloves minced into a paste: A paste blends smoothly into butter, so you won't get burnt garlic bits.
  • 1 medium onion cut into wedges: Adds gentle sweetness and moisture to the cavity.
  • 1 lemon cut into wedges: Brightens the flavor and cuts through the richness.
  • 1 orange cut into wedges: Adds a soft citrus aroma to the pan juices.
  • 2 to 3 stems each of fresh sage rosemary, thyme, and parsley: Fresh herbs for the cavity; dried herbs just can't match them.
  • 1 tablespoon fresh sage minced: Gives that classic Thanksgiving flavor.
  • 1 tablespoon fresh parsley chopped: Keeps the butter fresh and green.
  • 1 teaspoon fresh rosemary minced: Chop it very fine, as rosemary can feel woody if it's left in big pieces.
  • 1 teaspoon fresh thyme leaves: Earthy and mild it ties the other herbs together.
  • 1 teaspoon kosher salt for the butter: Kosher salt dissolves well and seasons the meat directly.
  • 1/2 teaspoon black pepper for the butter: Add a little warmth; grind it fresh for the best taste.
  • Kosher salt and fresh black pepper for the cavity and outside: Season boldly, since a big bird needs plenty of salt.

Method
 

  1. Place the frozen turkey in a foil pan and thaw it in the fridge for 3 to 4 days. About an hour before cooking, set it on the counter to take off the chill. Remove the neck and giblets from the cavity.
  2. Skip the rinse, since it only spreads germs around your sink. Pat the turkey dry inside and out with paper towels until the skin feels tacky. Season the cavity generously with salt and pepper.
  3. Heat your oven to 325°F and set the turkey on a rack in the roasting pan. Fill the cavity with onion, halved garlic, lemon, orange, and the herb stems. These flavors steam gently and keep the meat moist.
  4. Mix 4 tablespoons of softened butter with the garlic paste, sage, parsley, rosemary, thyme, salt, and pepper. Stir until the herbs are evenly spread. This is how to make garlic butter for turkey with almost no effort.
  5. Gently slide your fingers between the skin and the breast to loosen it. Do the same over the legs, taking care not to tear the skin. Spread the herb butter evenly under the skin, which is the heart of any herb butter under turkey skin recipe.
  6. Tuck the wing tips under the bird and tie the legs together with twine. Rub the remaining 4 tablespoons of softened butter over the outside. Season the whole turkey liberally with salt and pepper.
  7. Roast the turkey at 325°F for 2 hours. Then raise the oven to 425°F and roast for 30 to 60 more minutes, depending on the size. This final blast gives the skin its deep golden color.
  8. Start checking at the 2-hour mark. The breast should reach at least 165°F, and the thickest part of the thigh should hit 170 to 175°F. Don't pull the bird early.
  9. Leave the turkey uncovered on the counter for 45 minutes to 1 hour. The juices settle back into the meat during this time. Carving too soon sends all that moisture onto the cutting board.
  10. Once rested, tuck a few fresh herb sprigs around the turkey. The oven heat wilts the original herbs, so fresh ones look much prettier. Carve and bring it to the table

Notes

  • I put the butter only under the skin, because butter and garlic on top burned in my first try.
  • I always dry the turkey well, since damp skin never gets crisp for me.
  • I start the oven low and finish hot, which gives me juicy meat and golden skin together.
  • I chop the herbs very fine, so the butter spreads smoothly without tearing the skin.
  • I use a thermometer every time, and it has saved me from dry turkey more than once.
  • I let the bird rest the full 45 minutes, and the slices come out noticeably juicier.