Garlic Herb Butter Roast Turkey is a classic holiday centerpiece that fills the kitchen with a mouthwatering aroma of fresh herbs and roasted garlic. This turkey is beautifully golden brown on the outside, with juicy, tender meat on the inside, thanks to a generous rub of buttery garlic and fragrant seasonings. It’s a dish that feels comforting and special all at once.
I love how easy it is to prepare this turkey and how the garlic and herb butter really make the flavor pop without any complicated steps. Brushing the turkey with the butter mix while it roasts helps keep every bite moist and full of flavor. I always sneak a little taste of the butter before it goes on because it smells so good!
For serving, nothing beats slicing into the warm, buttery turkey and pairing it with your favorite sides like mashed potatoes, cranberry sauce, or roasted veggies. I usually save a bit of the pan drippings to make a simple gravy—a perfect finishing touch that brings everything together with just a spoonful or two. This roast turkey is always the highlight of the table and brings everyone together around good food and great company.
Key Ingredients & Substitutions
Turkey: A 12-14 pound whole turkey works well for a family gathering. If you can’t find fresh, a thawed frozen one is fine. I prefer organic or free-range for flavor, but any quality bird will do.
Butter: Unsalted softened butter is perfect for blending with herbs and garlic. If you want a lighter option, you can use olive oil, but butter gives that rich, golden crust.
Garlic & Herbs: Fresh garlic and herbs (thyme, rosemary, sage, parsley) bring the best aroma and taste. Dried herbs work if fresh aren’t available, but use less since they’re more concentrated.
Lemon Zest: Adds a bright, subtle zing to the butter. You can skip it or replace with a few drops of lemon juice if needed.
Chicken Broth: Adding broth to the roasting pan keeps the turkey moist and catches drippings for gravy. Water works in a pinch, but broth adds extra flavor.
How Do You Get Tender, Juicy Turkey with Crispy Skin?
The secret is in the herb butter under the skin and occasional basting. Loosening the skin lets the flavored butter directly season the meat and keeps it moist while roasting.
- Gently slide your hand under the skin, careful not to tear, to spread the butter evenly on the breast meat.
- Coat the outside skin with the rest of the butter for a crispy, flavorful crust.
- Roast at a moderate temperature (325°F) to cook evenly without drying out.
- Baste every 30-40 minutes with pan juices and leftover butter to keep the skin moist and enhance browning.
- Use a meat thermometer to avoid overcooking: aim for 165°F in the thigh.
- Let the turkey rest 20-30 minutes after roasting to let the juices settle for tender slices.
Equipment You’ll Need
- Large roasting pan with rack – lets air circulate around the turkey for even cooking and catches drippings.
- Meat thermometer – helps you check the turkey’s internal temperature for perfect doneness every time.
- Kitchen twine – essential for trussing the turkey legs to keep its shape while roasting.
- Basting brush or spoon – makes it easy to spread herb butter and baste with pan juices.
- Sharp carving knife – for slicing the turkey cleanly and serving beautifully.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or add tarragon for a slightly different herb fragrance.
- Add a splash of white wine or apple cider vinegar to the roasting pan for subtle acidity in the drippings.
- Mix some grated Parmesan into the herb butter for a savory, cheesy touch.
- Stuff the cavity with sliced oranges or apples along with herbs for a fragrant fruit twist.
How to Make Garlic Herb Butter Roast Turkey?
Ingredients You’ll Need:
For the Turkey and Herb Butter:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1 cup (2 sticks) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh thyme leaves, chopped (or 2 teaspoons dried thyme)
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons paprika (optional, for color)
For Roasting:
- 1 large onion, quartered
- 2-3 heads garlic, halved horizontally
- Fresh thyme sprigs, for garnish
- 1 cup chicken broth or turkey stock (for the roasting pan)
- Kitchen twine for trussing
How Much Time Will You Need?
About 30 minutes of prep, plus roasting time of 13 to 15 minutes per pound. For a 12-14 pound turkey, that’s roughly 3 to 3.5 hours of cooking. Add 20-30 minutes for resting after roasting. In total, expect around 4 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Herb Butter:
Preheat your oven to 325°F (165°C). In a medium bowl, mix softened butter with minced garlic, chopped thyme, rosemary, sage, parsley, lemon zest, salt, pepper, and paprika until well blended.
2. Prepare the Turkey:
Remove the turkey from packaging. Take out giblets and neck from the cavity. Pat the turkey dry with paper towels inside and out.
3. Apply Herb Butter:
Gently slide your hand under the turkey’s breast skin to create pockets. Spread about half the herb butter under the skin over the breast meat. Spread the remaining butter evenly on the outside of the turkey.
4. Season and Stuff:
Lightly season the inside of the cavity with salt and pepper. Stuff it with the quartered onion and halved garlic heads. Tie the legs together with kitchen twine and tuck in the wing tips for even cooking.
5. Roast the Turkey:
Place the turkey breast-side up on a rack inside a large roasting pan. Pour the chicken broth or stock into the pan. Roast the turkey in the oven at 325°F, basting every 30-40 minutes with pan juices (and extra herb butter if you like). Cook about 13-15 minutes per pound, until a meat thermometer reads 165°F in the thickest thigh.
6. Rest and Serve:
When done, remove turkey from the oven and tent loosely with foil. Let it rest for 20-30 minutes so juices settle. Transfer to a serving platter, garnish with fresh thyme sprigs and roasted garlic, and serve with pan drippings or your favorite gravy.
Can I Use a Frozen Turkey for This Recipe?
Yes! Just be sure to fully thaw the turkey in the refrigerator before roasting. Plan for about 24 hours of thawing time per 4-5 pounds of turkey to ensure it’s completely thawed and safe to cook.
Can I Make the Herb Butter Ahead of Time?
Absolutely! You can prepare the garlic herb butter up to 2 days in advance and keep it refrigerated in an airtight container. Bring it to room temperature before spreading on the turkey for easier application.
How Do I Store Leftover Turkey?
Store leftover turkey in airtight containers in the refrigerator for up to 3-4 days. If you want to freeze it, wrap tightly and freeze for up to 3 months. Reheat gently to keep the meat moist.
What Should I Serve with Garlic Herb Butter Roast Turkey?
This turkey pairs beautifully with classic sides like mashed potatoes, cranberry sauce, roasted vegetables, and stuffing. Don’t forget a rich gravy made from the pan drippings for extra flavor!
