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Juicy Herb Butter Roast Turkey with Crispy Skin

A perfectly roasted, golden-brown turkey glistening with herbs and juices, ready to serve.
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Follow this step-by-step guide to roast a turkey that is incredibly moist inside with perfectly golden, crispy skin. This herb butter method ensures a flavorful centerpiece for your holiday feast.

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
  • 2 tablespoons fresh sage, chopped
  • 4 cloves garlic, minced
  • 1 large lemon, halved
  • 1 large onion, quartered
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1/2 cup chicken broth
  • Cheesecloth (optional, for moisture)

Instructions

  1. Remove the turkey from its packaging and remove the neck and giblets from the cavity. Pat the entire turkey skin completely dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, and minced garlic. Mix well until you have an herb butter paste.
  3. Gently loosen the skin over the turkey breast and thighs. Rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the turkey skin.
  4. Season the inside cavity generously with kosher salt and black pepper. Place the lemon halves and onion quarters inside the cavity.
  5. If using, soak a piece of cheesecloth in water or melted butter, then wring out the excess. Drape the damp cheesecloth over the turkey breast.
  6. Preheat your oven to 450 degrees Fahrenheit. Place the turkey on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan.
  7. Roast the turkey at 450 degrees Fahrenheit for 30 minutes to start crisping the skin.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting. Baste the turkey every 45 minutes with pan drippings. If the skin starts browning too quickly, cover it loosely with aluminum foil.
  9. Roast until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165 degrees Fahrenheit. For a 14 lb turkey, this usually takes about 3 to 3.5 hours total cooking time.
  10. Remove the turkey from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This resting period is essential for a juicy bird.

Notes

  • For guaranteed moisture, consider dry brining the turkey overnight in the refrigerator after seasoning.
  • If you prefer a simple, stress-free method, skip the cheesecloth and focus on frequent basting.
  • Use the pan drippings to make a simple gravy to serve alongside the turkey.

Nutrition

Find it online: https://www.purecookingjoy.com/juicy-herb-butter-roast-turkey-recipe/

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