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Herb Butter Roast Turkey

Herb butter roast turkey is rubbed with fresh rosemary, thyme, parsley, and garlic, then roasted slowly at 325°F. The herb butter tucked under the skin helps keep the breast moist while the outside turns golden.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Herb butter
  • 0.5 cup unsalted butter softened
  • 1 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh leaves
  • 1 tbsp parsley fresh, chopped
  • 3 cloves garlic finely grated
  • 1 tbsp kosher salt
  • 1 tsp black pepper
Turkey
  • 1 turkey whole, 12- to 14-pound, fully thawed, neck and giblets removed
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 2 celery ribs, cut into 3-inch pieces
  • 1 cup water

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the herb butter
  1. In a small bowl, mix the butter, rosemary, thyme, parsley, garlic, salt, and pepper.
Prepare and roast the turkey
  1. Heat the oven to 325°F with a rack in the lower third, and set a rack inside a 16x13-inch roasting pan.
  2. Pat the turkey very dry with paper towels, then carefully loosen the skin over the breast and thighs with your fingers.
  3. Rub about half the herb butter under the skin, then spread the remaining butter over the outside of the turkey.
  4. Put the onion, lemon, and celery in the cavity, and tuck the wing tips behind the bird.
  5. Pour the water into the roasting pan, and set the turkey breast-side up on the rack.
  6. Roast for 3 to 3 3/4 hours.
  7. Loosely tent the breast with foil if it browns deeply before the turkey is done.
  8. Check that the thickest part of the breast and the innermost thigh reach 165°F on an instant-read thermometer, without touching bone.
  9. Transfer the turkey to a cutting board, loosely tent it with foil, and rest for 30 minutes before carving.

Notes

For the most accurate doneness check, insert the instant-read thermometer without touching bone. Refrigerate leftover turkey for 3 to 4 days or freeze it for up to 3 months. A dairy-free butter substitute can be used if needed.