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Ultra Juicy Herb Butter Roasted Thanksgiving Turkey

A whole roasted turkey with golden brown, herb-crusted skin resting on a white platter.
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Create a centerpiece turkey that stays moist and flavorful using a simple herb butter rub and proper roasting technique. This recipe focuses on achieving crispy skin and tender meat for your holiday meal.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed
  • 1 cup unsalted butter, softened
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme leaves
  • 4 cloves garlic, minced
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 cups chicken or turkey broth

Instructions

  1. Remove the turkey from its packaging. Remove the neck and giblets from the cavity. Pat the entire turkey skin dry with paper towels; this step is key for crispy skin.
  2. In a small bowl, combine the softened butter, chopped rosemary, thyme, minced garlic, salt, pepper, and paprika to create the herb butter.
  3. Gently separate the skin from the breast meat using your fingers, being careful not to tear the skin. Rub half of the herb butter mixture directly onto the breast meat under the skin. Rub the remaining herb butter all over the outside of the turkey skin.
  4. Place the lemon halves and onion quarters inside the turkey cavity. Truss the legs together with kitchen twine.
  5. Preheat your oven to 425°F (220°C). Place the turkey on a roasting rack set inside a roasting pan. Pour the broth into the bottom of the roasting pan.
  6. Roast the turkey at 425°F for 30 minutes to start crisping the skin.
  7. Reduce the oven temperature to 325°F (160°C). Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). For a 14-pound turkey, this usually takes about 3 to 3.5 hours total cooking time. Baste the turkey with pan juices every 45 minutes.
  8. Once the turkey reaches 165°F, remove it from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This resting period allows the juices to redistribute, making the meat moist.

Notes

  • For an extra juicy turkey, consider dry brining the turkey overnight in the refrigerator after applying the initial salt and pepper.
  • If the turkey skin browns too quickly during the initial high-heat roasting, loosely cover the breast area with aluminum foil.
  • Use the pan drippings to make a simple gravy to serve alongside your moist turkey.

Nutrition

Find it online: https://tastethisplate.com/juicy-herb-butter-roasted-turkey-recipe/