Name: Herb Butter Roasted Thanksgiving Turkey Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 12-20 pound turkey; 1 onion, peeled and quartered; 1 lemon, quartered; 1 apple, quartered; 0.75 ounce container fresh rosemary; 0.75 ounce container fresh thyme; 0.75 ounce container fresh sage; 1 cup unsalted butter, softened; 1 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 6-8 cloves garlic, minced; Fresh chopped herbs (rosemary, thyme, sage, as specified)

There's something magical about a perfectly cooked bird that fills the kitchen with warm aromas and brings everyone to the table smiling. This Herb Butter Roasted Thanksgiving Turkey Recipe is my go-to for that rich, savory flavor and juicy tenderness that’ll have your guests asking for seconds.

A whole roasted chicken with golden-brown, crispy skin speckled with herbs sits centered on a white rectangular plate. The chicken is surrounded by fresh green herbs like parsley and rosemary, with several lemon halves showing bright yellow inside scattered around the edges. There is a whole green apple placed near the top right of the plate. The plate is set on a white marbled surface with a gray and white striped cloth partially visible near the top right corner. A woman's hand is gently holding the left wing of the chicken. Two small glass containers of seasoning can be seen at the top left corner of the image. 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 Thanksgiving Turkey Recipe
Top Tip
How to Serve Herb Butter Roasted Thanksgiving Turkey Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Butter Roasted Thanksgiving Turkey Recipe

Why You'll Love This Recipe

I’ve made my fair share of turkey recipes, and this herb butter roasted version always steals the show. It’s surprisingly easy to nail the perfect juicy texture, plus the herb butter adds such a wonderful depth of flavor without overwhelming the natural turkey taste.

Herb-packed butter: Infuses every bite with fresh, aromatic flavors that really sing.
Juicy, tender meat: Careful prep and basting keep the turkey moist, not dry at all.
Simple prep: This recipe uses easy ingredients and straightforward steps, perfect for any home cook.
Perfect for the holidays: Impress your family and friends with a beautiful centerpiece that tastes as good as it looks.

A whole roasted turkey with golden-brown, crispy skin covered in herbs is placed on a white rectangular plate. Around the turkey are fresh green leafy vegetables and several halved yellow lemons. A woman's hand is holding a knife slicing a thick piece of the turkey breast, revealing the juicy white meat inside. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is in the balance of simple, fresh ingredients that compliment the turkey instead of masking it. The trio of herbs—rosemary, thyme, and sage—are classic Thanksgiving flavors that come together beautifully with garlic and butter.

Flat lay of a whole fresh raw turkey with smooth skin, a peeled yellow onion quartered into four wedges, a bright yellow lemon cut into four quarters, a crisp red apple quartered, a small bunch of fresh rosemary sprigs, a small bunch of fresh thyme sprigs, a small bunch of fresh sage leaves, a small white ceramic bowl filled with softened unsalted butter, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of freshly ground black pepper, a small white ceramic bowl containing several peeled garlic cloves, and a few sprigs of fresh chopped rosemary, thyme, and sage placed artfully, all arranged symmetrically 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: Pick a good quality bird between 12-20 pounds; fresh or properly thawed frozen works best for even cooking.
Onion: Adds sweetness and moisture inside the cavity, plus it’s a great bed for aromatics.
Lemon: Gives a subtle brightness that cuts through the richness of the butter.
Apple: I love adding an apple for a gentle fruity note that makes the flavor more complex.
Fresh rosemary: Its piney aroma elevates the flavor to classic holiday status.
Fresh thyme: Earthy and delicate, it blends perfectly without overpowering the bird.
Fresh sage: Adds a cozy, slightly peppery note that’s just right in a turkey.
Unsalted butter: The base of the herb butter, softened for easy spreading and basting.
Salt and fresh ground black pepper: Essential to season the turkey and bring out the natural flavors.
Garlic: Minced fresh for that classic pungent warmth that’s so comforting.

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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

This recipe is a wonderful starting point, but I always encourage you to tailor it to your tastes. I’ve tried swapping in different herbs or adding a splash of white wine under the turkey for extra moisture, and they're both delicious! Feel free to experiment a bit.

Variation: I once added a mix of fresh tarragon and parsley to the herb butter, which gave a lovely fresh twist—totally worth trying if you’re a herb enthusiast.
For a gluten-free option: This recipe is naturally gluten-free, just be mindful of your gravy ingredients if you choose to make one.
Spicy kick: Try a bit of smoked paprika or cayenne in the herb butter for a subtle warmth that pairs nicely with the herbs.

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

Step 1: Thaw and Prep Your Turkey

First things first, if your turkey is frozen, make sure to thaw it properly in the refrigerator—usually 24 hours per 5 pounds. I like to give myself an extra day just to be safe so the turkey isn’t icy in the middle. Once thawed, take it out an hour before roasting to let it come up to room temperature. This helps it cook more evenly, which is a game changer.

Step 2: Make the Herb Butter

While the bird is resting, mix together your softened butter, minced garlic, salt, pepper, and a handful of fresh chopped rosemary, thyme, and sage. The butter needs to be soft for easy spreading underneath the skin and all over the outside of the turkey. This herb butter is the flavor powerhouse of the whole recipe!

Step 3: Season and Stuff the Turkey

Remove the neck and giblets from the turkey cavities (save them for gravy if you want). Pat the turkey dry with paper towels to ensure crispy skin. Season inside the cavity with salt and pepper, then stuff it with quartered lemon, onion, apple, and your leftover herbs. This creates steam and flavor from the inside out.

Step 4: Herb Butter Under the Skin

This is key to juicy breast meat—gently loosen the skin on top of the breast and spread a few tablespoons of the herb butter underneath it. It might feel a little fragile, but just be patient and careful. This step really helps keep the meat moist and infuses it with flavor.

Step 5: Roast and Baste

Place the turkey on a rack in your roasting pan (if you don’t have one, fresh chopped celery and carrots on the bottom work great as a makeshift rack). Tuck the wings under the bird, microwave the remaining herb butter just to soften it, then brush all over the turkey’s skin. Roast at 325°F, about 13-15 minutes per pound.

Halfway through cooking, when the skin turns golden, tent the bird loosely with foil to prevent the breast from drying out. Let the turkey rest at room temp, tented with foil for about 20-30 minutes before carving to lock in juices.

Top Tip

Over the years, I learned these little tweaks can make all the difference in your Herb Butter Roasted Thanksgiving Turkey Recipe success:

Room temperature bird: Don’t skip this step! Starting the turkey closer to room temp reduces cooking time and helps it cook evenly.
Pat dry carefully: Moisture on the skin turns to steam during cooking, making skin less crispy—pat dry thoroughly before seasoning.
Loosen skin for butter: Use your fingers gently to get under the breast skin, but if you can’t get far, spreading a bit on top still adds great flavor.
Use a thermometer: Check both breast and thigh temps (aim for 165°F) to avoid drying out the white meat while ensuring dark meat is fully cooked.

How to Serve Herb Butter Roasted Thanksgiving Turkey Recipe

Herb Butter Roasted Turkey - Serving Suggestion

Garnishes

I like to finish my turkey platter with sprigs of fresh rosemary and thyme—adds that lovely green pop and keeps the herbal theme going. A few lemon wedges on the side brighten the plate and give guests the option for a zesty squeeze.

Side Dishes

This turkey pairs like a dream with classic sides: creamy mashed potatoes, tangy cranberry sauce, green bean casserole, and a buttery dinner roll or two. For a lighter touch, roasted Brussels sprouts with balsamic drizzle are a favorite of mine.

Creative Ways to Present

One year, I carved the turkey on a large wooden board surrounded by fresh herbs, making the carving a centerpiece moment. Another time, I served slices on individual plates garnished with crispy sage leaves fried in butter—such a special touch that everyone noticed!

Make Ahead and Storage

Storing Leftovers

After your feast, I like to carve and store leftover turkey in airtight containers in the fridge. Turkey stays delicious for up to 4 days chilled, making for quick sandwiches or salads later. Be sure to refrigerate within two hours of cooking to stay safe.

Freezing

If you want to freeze leftovers, slice or shred the turkey first and pack into freezer bags, removing extra air. I label and freeze for up to 3 months. When thawed, the turkey still tastes fresh and is perfect for casseroles or soups.

Reheating

To reheat, I pop turkey slices covered with foil in a 300°F oven until just warmed through, about 20 minutes. It keeps the meat moist without drying it out like the microwave can. For shredded turkey, gently heat with a splash of broth in a covered skillet.

Frequently Asked Questions:

How long does it take to cook a turkey with this herb butter roasted recipe?

For a turkey weighing between 12 to 20 pounds, plan for approximately 13 to 15 minutes per pound at 325°F. It’s important to use a meat thermometer to check that the internal temperature reaches 165°F in both the thigh and breast for safe, moist results.

Can I prepare the herb butter ahead of time?

Absolutely! I often prepare the herb butter a day in advance and store it in an airtight container in the fridge. When you’re ready to use it, just let it come to room temperature so it’s easy to spread under the skin and brush on the turkey.

What if I don’t have fresh herbs?

You can use dried herbs if fresh aren’t available. Use about one teaspoon of dried herbs for every tablespoon of fresh called for. The flavor won’t be as vibrant, but it still works well in infusing the butter and the turkey with that classic herb flavor.

How do I know when the turkey is done without drying it out?

Using a reliable meat thermometer is essential. Insert it into the thickest part of the thigh and breast; once both register about 165°F, the turkey is safe and juicy. Tent the turkey with foil once the skin is golden to prevent the breast meat from overcooking and drying out.

Final Thoughts

This Herb Butter Roasted Thanksgiving Turkey Recipe has worked its way into my holiday traditions for a reason. It’s not just about the juicy, flavorful turkey—though it absolutely delivers—it’s about the memories made around the table and the joy of sharing something you made yourself with love. I truly hope you try it this year and get that perfect golden bird that everyone raves about.