This Herb Butter Roasted Turkey is a showcase-worthy centerpiece for any holiday table. Made with fresh, simple ingredients, the herb-infused butter keeps the meat juicy while delivering rich, savory flavors that complement classic sides.
Roasting a tender, flavorful turkey starts with the preparation. Using butter under and over the skin locks in moisture and encourages a golden, crisp exterior. This recipe combines softened butter with fresh rosemary, thyme, and sage for a balanced, aromatic crust. It’s a reliable base you can customize with additional herbs or seasonings to suit your taste.
Why You’ll Love This Recipe
- Classic, savory holiday flavors. Fresh rosemary, thyme, and sage blended into butter give the turkey warm, herb-forward notes that taste like the holidays.
- Easy for cooks of any level. The steps are straightforward, and the ingredient list is simple, making this a dependable choice for first-timers and seasoned hosts alike.
- Prep-friendly. You can make the herb butter and season the bird ahead of time, freeing up oven space and reducing last-minute stress.
Ingredient Information
- Turkey (13–15 pound) – A medium-sized bird roasts evenly and stays moist, feeding about 8–12 people.
- Salted butter (1 stick, room temperature) – Creates a rich, golden crust and helps retain moisture. Unsalted butter can be used if you prefer to control sodium.
- Fresh rosemary (minced) – Adds an earthy, pine-like aroma that pairs well with roasted poultry.
- Fresh thyme (minced) – Brings bright, savory depth to the butter mixture.
- Fresh sage (minced) – A classic poultry herb that complements the other flavors.
Storage
After carving, keep turkey in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months.
Frequently Asked Questions
Should you put butter on a turkey before roasting?
Yes. Butter adds flavor and helps keep the meat moist while promoting a nicely browned skin.
What herbs pair well with turkey?
Rosemary, thyme, and sage are classic choices. You can also experiment with parsley, chives, garlic, or onion for different flavor notes.
How many servings does a 13–15 pound turkey provide?
A 13–15 pound turkey typically serves 8–12 people. A good planning rule is 1 to 1.5 pounds per person to ensure enough for the meal and leftovers.
Helpful Tips
- If you prefer, melt the butter and use an injector to add flavor to the meat. Make sure the injector can handle herb bits, and still rub some butter on the outside for color.
- Adjust cooking time for larger birds and use a suitably sized pan. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast or when a built-in pop-up timer indicates doneness.
- Avoid covering the turkey tightly with foil while roasting; that will steam the bird and prevent browning. If you need to protect delicate areas late in cooking, tent loosely for short periods.
Herb Butter Roasted Turkey
Ingredients
- 13-15 pound turkey neck and giblets removed
- 1 stick salted butter room temp (½ cup)
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
Instructions
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Preheat the oven to 350°F (175°C).
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In a small bowl, combine the softened butter with the minced rosemary, thyme, and sage until evenly mixed.
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Gently loosen the skin over the turkey breast and rub the herb butter underneath and over the outside of the bird. Use gloves if preferred.
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Place the turkey in a 9×13 baking dish and roast for about 2 hours, or until a pop-up timer signals doneness. If no timer is present, roast until the internal temperature at the thickest part of the breast reaches 165°F (74°C).
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Remove from the oven, rest briefly, carve, and serve.
Nutrition
Calories: 929kcal
Carbohydrates: 0.4g
Protein: 167g
Fat: 26g
Saturated Fat: 11g
Cholesterol: 524mg
Sodium: 961mg
Potassium: 1746mg
Fiber: 0.2g
Sugar: 1g
Vitamin A: 623IU
Vitamin C: 1mg
Calcium: 94mg
Iron: 7mg
Nutrition information is an estimate and will vary with ingredient brands and portion sizes.