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A golden herb butter roast turkey on a carving board surrounded by fresh sage, rosemary, thyme, lemon halves and roasted onions

Herb Butter Roast Turkey

A whole turkey dry brined, rubbed under and over the skin with garlic herb butter, and roasted until golden, juicy and 165°F (74°C).
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Prep Time 30 minutes
Cook Time 3 hours
resting 40 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Turkey
  • 1 whole turkey 12 to 14 pounds (5.4 to 6.4 kg), thawed, giblets removed
  • 3 tablespoons kosher salt for dry brining, omit for pre-brined turkeys
  • 1 tablespoon brown sugar for dry brining
  • 1 teaspoon black pepper
  • 2 cups chicken or turkey broth (480 ml)
Herb butter
  • 1 cup unsalted butter very soft (226 g)
  • 2 tablespoons fresh sage finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 4 cloves garlic minced
  • 1 lemon zested, then halved
  • 1/2 teaspoon black pepper
Aromatics
  • 2 yellow onions 1 quartered, 1 thickly sliced
  • 1 head garlic halved crosswise
  • 1 small bunch mixed herb sprigs sage, thyme and rosemary

Method
 

Dry brine (1 to 2 days ahead)
  1. Pat the thawed turkey dry. Mix the kosher salt, brown sugar and 1 teaspoon pepper and rub it all over the turkey. Refrigerate uncovered on a rack for 24 to 48 hours.
Roast
  1. Let the turkey sit out for 1 hour. Heat the oven to 425°F (220°C) with a rack in the lowest position.
  2. Mash the butter with the sage, thyme, rosemary, parsley, minced garlic, lemon zest and 1/2 teaspoon pepper.
  3. Pat the turkey dry, loosen the skin over the breast and thighs and spread about two thirds of the butter underneath. Rub the rest over the outside.
  4. Fill the cavity with the quartered onion, lemon halves, halved garlic head and herb sprigs. Tie the legs and tuck the wing tips.
  5. Scatter the sliced onion in the roasting pan, set the turkey on the rack breast side up and pour in the broth.
  6. Roast for 30 minutes at 425°F (220°C), then reduce to 325°F (165°C) and roast for about 2 1/4 to 2 3/4 hours more, basting once or twice and tenting the breast with foil if needed.
  7. Roast until the thickest part of the breast, innermost thigh and wing joint all reach 165°F (74°C).
  8. Transfer to a board, tent with foil and rest for 30 to 40 minutes before carving. Use the pan drippings for gravy.

Notes

Thawing: Thaw in the refrigerator, allowing 24 hours per 4 to 5 pounds.
Pre-brined turkeys: Skip the dry brine and do not add salt to the butter.
Make ahead: The herb butter keeps refrigerated up to 5 days.
Storage: Refrigerate leftovers 3 to 4 days or freeze up to 3 months.
Nutrition is an estimate per serving of about 6 ounces of turkey with skin and herb butter.