Garlic Herb Butter Roast Turkey is a classic centerpiece that’s full of flavor, thanks to the rich garlic and fresh herbs baked right into the buttery skin. The turkey turns out golden and juicy with every bite, making it a real crowd-pleaser for any special meal or holiday gathering.
I love how the garlic and herbs mix together with the butter, creating a fragrant and tasty crust that keeps the meat tender and moist. It’s one of those recipes that feels fancy but is actually pretty simple to prepare. I usually make sure to rub the butter mixture under the skin and all over the turkey so every part gets that flavorful touch.
Serving this roast turkey with simple sides like roasted vegetables or mashed potatoes makes for a comforting and satisfying meal. I find that a slice of this turkey tastes even better the next day in a sandwich with a bit of cranberry sauce—such a great way to enjoy the leftovers!
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control salt levels. If you want a dairy-free option, use vegan butter or olive oil, but the flavor will be a bit different.
Fresh Herbs: Rosemary, thyme, sage, and parsley all add fresh, earthy notes. If you don’t have fresh, dried herbs work too—use about a third of the amount, but fresh really brightens the dish.
Garlic: Fresh minced garlic gives the deepest flavor. Garlic powder can be a substitute but won’t be as vibrant. If you love garlic, don’t be shy with the amount!
Lemon Zest: Adds a nice citrusy brightness. If you don’t have lemon, a splash of lemon juice or even orange zest can work.
Turkey: A whole fresh or thawed turkey is ideal. If short on time, you could do this recipe with turkey parts like breasts or thighs—just adjust cooking times accordingly.
How Do You Get Herb Butter Under the Skin Without Tearing It?
Getting the herb butter under the skin is key for juicy, flavorful meat. Here’s how to do it gently and effectively:
- Start by loosening the skin carefully with your fingers near the neck end. Slide your hand slowly under the skin, separating it from the meat without ripping.
- Work slowly and gently around the breast and legs, creating pockets for butter.
- Use about half the butter to rub evenly under the skin, spreading it right over the meat for flavor and moisture.
- Then spread the rest of the butter all over the outside skin for a golden, crispy finish.
If you feel resistance, don’t force it. Use a spoon handle or spatula tip to help gently lift the skin where needed.
Equipment You’ll Need
- Roasting pan with a rack – keeps the turkey elevated so it cooks evenly and the skin crisps up nicely.
- Instant-read meat thermometer – helps you check the turkey’s internal temperature for perfect doneness without guesswork.
- Mixing bowl – perfect for mixing the garlic herb butter smoothly.
- Rubber spatula or spoon – to spread the herb butter easily under the skin and over the turkey.
- Kitchen twine – handy for tying the legs together to ensure even cooking and a neat presentation.
- Aluminum foil – useful for tenting the turkey while it rests to keep it moist and warm.
Flavor Variations & Add-Ins
- Swap fresh herbs for dried Italian seasoning in a pinch—it still adds great flavor.
- Add a teaspoon of smoked paprika to the butter for a smoky, warm twist.
- Try rubbing the turkey with a mix of garlic and lemon zest plus chopped fresh sage only for a simpler but fresh herb profile.
- Stuff the cavity with orange slices and fresh thyme instead of lemon for a sweeter, citrus aroma.
Garlic Herb Butter Roast Turkey
Ingredients You’ll Need:
- 1 whole turkey (10-12 pounds), thawed if frozen
- 1 cup (2 sticks) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon zest
- 1 teaspoon salt, plus more for seasoning turkey
- ½ teaspoon freshly ground black pepper, plus more for seasoning turkey
- 1 onion, quartered
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup low-sodium chicken broth or water (for the roasting pan)
How Much Time Will You Need?
This recipe takes roughly 20 minutes to prepare the herb butter and season the turkey. Roasting time depends on your turkey’s weight—plan for about 13 to 15 minutes per pound at 325°F (165°C). For a 10-12 pound bird, roasting will take about 2 to 3 hours. Allow 20-30 minutes for resting before carving and serving.
Step-by-Step Instructions:
1. Prepare the Turkey
First, remove the turkey neck and giblets from the cavity if included. Pat the turkey dry inside and out using paper towels; this helps the skin crisp nicely during roasting.
2. Make the Garlic Herb Butter
In a medium bowl, mix together the softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, lemon zest, salt, and black pepper. Blend well into a smooth, herb-packed butter.
3. Apply the Herb Butter
Carefully loosen the skin over the turkey breasts and legs by gently sliding your hand under it, being careful not to tear it. Rub about half of the herb butter directly onto the meat beneath the skin, spreading it evenly. Use the remaining butter to coat the outside of the turkey skin thoroughly for a flavorful and golden finish.
4. Stuff and Season the Turkey
Place the quartered onion, halved lemon, and fresh sprigs of rosemary and thyme into the turkey’s cavity. Lightly season the outside of the turkey with additional salt and pepper as desired.
5. Roast the Turkey
Preheat your oven to 325°F (165°C). Set the turkey breast-side up on a rack inside a large roasting pan. Pour the chicken broth or water into the bottom of the pan to keep the meat moist and collect drippings. Roast the turkey uncovered, basting occasionally with the pan juices, for about 13-15 minutes per pound. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
6. Rest and Serve
Remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute, which keeps the meat moist and tender. After resting, carve the turkey and serve warm, garnished with fresh herbs if you like.
Can I Use Frozen Turkey for This Recipe?
Yes! Just make sure your turkey is fully thawed before cooking. Thaw it in the refrigerator for several days—generally, allow 24 hours of thawing time for every 4-5 pounds of turkey.
How Do I Store Leftover Roast Turkey?
Store leftover turkey in airtight containers or tightly wrapped in the fridge for up to 3-4 days. Reheat gently in the oven or microwave to keep it moist.
Can I Substitute Dried Herbs for Fresh?
If you don’t have fresh herbs on hand, you can use dried ones—just reduce the amount to about one-third of fresh herbs. Dried rosemary, thyme, and sage still work well but won’t be quite as vibrant.
What’s the Best Way to Check if the Turkey Is Done?
Use an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone). The turkey is safe and perfectly cooked once it reaches 165°F (74°C).