Roast the perfect herb-buttered turkey—no brining needed! With over 35 years of experience and all my tips, tricks, and a handy printable chart, you’ll have everything you need for a juicy, flavorful turkey on roasting day.
I’ve updated this post and pictures for a better reader experience; the original recipe was posted in November 2017.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Roasted turkey is my favorite part of the holidays and I don’t get tired of it just after Thanksgiving, no way, while I will still bake a spiral ham for Christmas, I want a turkey as well! How about you? What’s your favorite holiday dish?
The Secret to Juicy Herb Buttered Turkey
I’ve been roasting turkeys for the holidays for over 35 years and I’ve had them all—turkeys that were so good everyone raved, dry and terrible ones that made me cringe, “meh” birds that no one remembered, and completely tasteless ones. I’ve tried every method you can imagine: brining, slathering with mayo, doing absolutely nothing except basting with broth and juices, and keeping it as simple as salt and pepper. After all those years of trial and error I’ve learned one thing: the key to a great turkey is buying a good bird.
No matter how much butter or seasoning you add, starting with a good turkey makes all the difference. Combining that with this foolproof herb-buttered turkey recipe gives you a juicy, flavorful, and golden bird. The herb butter crisps up the skin and infuses the meat with a rich, savory flavor, so every bite is as good as the last.
And I know how overwhelming turkey roasting can be, so I’ve got everything you need to make the process stress-free. From a handy, downloadable, printable turkey roasting guide to step-by-step instructions and troubleshooting advice (what to do if your turkey is still frozen or how to adjust for a convection oven), I’ve thought of everything. So grab a good turkey, follow my tried and true steps and let’s make this year’s holiday turkey the best one yet!
How to Thaw a Frozen Turkey
- Give yourself plenty of time!
- Frozen ones take forever to thaw, even though the package says, “thaw in refrigerator 24-48 hours”. HA! Phooey!
- Mine have taken upwards of 5 or more days in the fridge. So give yourself time; it’s fine if it hangs out there all thawed for a few days.
- I have even put a rock-hard turkey in a cooler in the garage. Now, you can’t do this in really warm climates, but in cooler climates, the turkey should thaw within 48 hours. Check regularly, as you want to return it to the fridge once it is thawed.
- If your turkey is still frozen or partially frozen on roasting day — don’t panic, check out my Turkey Roasting Guide for all of the tips!
Fresh or Frozen Turkey, Which is Best?
Since I’ve struggled with thawing my turkey just right, I prefer to purchase a fresh turkey, I do not think that their quality is necessarily changed by whether or not it’s been frozen, but more on the quality of the original bird.
So pick which is best for you, I typically pre-order our turkey and pick it up days before needing it.
How Much Turkey Per Person?
The general rule is 1 pound per person, but Uncle Bill might eat 2 lbs, while little Bobby will only eat ¼ pound, and Mother eats a perfect pound. I like to plan around 1 ¼ pounds per person, this is the ideal amount. That way, nobody is left wanting and you have enough for leftovers.
Buy Two Smaller Turkeys Instead of One Large One!
The more I read, the more I realize that if you are cooking for a large crowd, instead of purchasing one humongous turkey, buy two smaller ones! They take up about the same space in your oven. 10-12 lb turkeys seem to be the most tender and moist.
Best Ingredients for Herb Buttered Turkey
- Butter – Spring for some good butter here, it will make a difference, I love Plugra or Kerrygold or other grass-fed butter. You can do salted or unsalted, just adjust your salt accordingly.
- Fresh Herbs – I use rosemary, thyme and sage (AKA Poultry Blend)
- Whole Turkey – Young hens are typically the most tender, go for lower weights (10-12 pounds) and if you need more turkey, roast two!
- Kosher Salt – This is a big piece of meat, so be sure to season it well, inside the cavity and outside!
- Chicken Stock – Or turkey stock if you can find it! We’ll do a bit of basting, but not a whole lot and this keeps the bird moist.
- Naval Orange – If you aren’t stuffing your turkey (don’t worry, I’ll show you how to do that too) stuff it with some quartered naval oranges and herbs.
Get the full recipe in the recipe card below.
How Long Do I Cook A Turkey?
- Cooking times are 15 minutes per pound un-stuffed
- 16-18 minutes per pound stuffed.
- However, invest in a good meat thermometer. The best way to tell if a turkey is done is by its temperature.
- If the thermometer is in the breast, cook until the thermometer reads 160°.
- PREFERRED – Place the thermometer in the thigh and cook until it reaches 165° F.
- Don’t trust the pop-up thingy that comes with the turkey, in fact, throw it away so someone doesn’t accidentally bite into it! Be sure to check out my Turkey Roasting Guide.
How to Make Herb-Buttered Turkey
Step 1 – Cleaning and Prepping
Start by placing a plate in the bottom of a sink. Set your turkey on it, and carefully cut away the mesh bag and plastic cocoon. A lot of juice will spill out, which is why you were smart and put it in the sink!
Remove the giblets and neck (check both ends, many times they will put the neck in one cavity and the giblets in the other. Reserve the giblets and neck to make my amazing Giblet Turkey Gravy.
I used to rinse my turkey’s before roasting, but have long ago learned you should not rinse them, as it can actually spread the bacteria, instead just pat it dry with paper towels.
Step 2 – Making Herbed Butter & Schmearing on Turkey
Mix the butter, chopped herbs, and kosher salt in a small bowl until combined. You can make this ahead and store it in the fridge, but bring it to room temp for 30-60 minutes before using to let the flavors blend.
Now, time to get hands-on! If touching raw meat isn’t your thing, wear gloves. Gently loosen the turkey skin with your fingers, working it away from the meat along the breast, thighs, and legs. Don’t forget to remove that pop-up thermometer—it’s not reliable anyway!
Slather (isn’t that such a great word?) the herb butter everywhere—under the skin, over the skin, and on the legs and thighs. Don’t stress about it being perfect; big chunks will melt and spread as it roasts, infusing your turkey with flavor. Use every last bit!
Step 3 – Get ready to roast your turkey
Preheat your oven to 375°F (190°C), adjusting the racks so the roasting pan sits about 4 inches from the bottom. If your turkey won’t fit, remove the upper rack before preheating to save yourself the hassle later!
If you haven’t already done so, place your turkey on a roasting rack in a roasting pan. You can stay simple like my ancient roasting pan, which works just fine, or go super fancy with a beautiful All-Clad Roasting Pan!
Generously salt the entire bird, inside and out. Cut an orange or two into quarters and stuff them in the back of the larger cavity, adding a lovely hint of citrus.
Remove the plastic thingy that holds the legs together, to remove, lift it up from the drumsticks, then move it back towards the bird to “unhook” it from the flesh. If desired, you can tie them together with twine; I usually don’t.
Step 4 – How to Stuff a Turkey with Stuffing
Don’t jam it in, but loosely fill the cavity, it swells as it cooks. Any leftover dressing bake outside of the turkey, my favorite! Try my Maple Apple Sausage Dressing/Stuffing or this Ultimate Thanksgiving Stuffing.
Step 5 – Trussing your Turkey
Now it’s time to tie up the turkey with some baker’s twine. While this isn’t technically trussing (you can watch a video for that), the goal is even browning. Tuck up the tail to keep the stuffing in, tie the legs together, and don’t worry about the wings—they’ll crisp up nicely!
Insert the thermometer into the thickest part of the turkey thigh to check for doneness.
Step 6 – How Long to Roast your Turkey
That’s it. You are ready to pop this bird in the oven. When determining when to put your bird in, make sure you consider your resting and carving time. You want it to rest for a good 30 minutes before carving.
Here’s a quick guide for how long to roast a turkey at 375°F and reducing to 350°F:
- Unstuffed Turkey: Roast for 15 minutes per pound.
- Stuffed Turkey: Roast for 16-17 minutes per pound.
Always use a meat thermometer to check doneness. For unstuffed turkey, the thickest part of the thigh should reach 165°F. For stuffed turkey, the stuffing’s internal temperature should also be 165°F.
| Turkey Weight in Pounds | Unstuffed | Stuffed |
|---|---|---|
| 8-12 pounds | 2 ½ – 3 hours | 3 – 3 ½ hours |
| 12-14 pounds | 3 – 3 ¾ hours | 3 ½ – 4 hours |
| 14-18 pounds | 3 ¾ – 4 ¼ hours | 4 – 4 ½ hours |
| 18-20 pounds | 4 ¼ – 4 ½ hours | 4 ½ – 5 hours |
| 20-24 pounds | 4 ½ – 5 hours | 5 – 5 ½ hours |
Basting doesn’t add tenderness or juiciness to the turkey, but it does allow it to brown evenly and distribute the flavors. If your turkey isn’t producing much juice initially, pour a cup or two of chicken or turkey stock over it. That should get you set for the rest of the basting.
FAQ Herb Buttered Turkey
The key to avoiding an overcooked, dry turkey is to monitor its internal temperature. Once the thigh reaches 165°F, take the turkey out of the oven and cover it loosely with foil to rest for at least 30 minutes. Resting allows the juices to redistribute and keeps the meat tender and juicy. The turkey will continue to cook slightly while it rests, so resist the urge to leave it in the oven any longer.
If your turkey is slightly undercooked, don’t panic! Slice the turkey, pour a bit of broth over the pieces, and cover them tightly with foil. Place the slices in the oven for 10-20 minutes to finish cooking. This method prevents overcooking while keeping the meat moist and flavorful. After resting, if the turkey is stuffed, be sure to remove the stuffing and serve it in a separate dish.
Basting your turkey every 45 minutes with pan drippings, melted butter, or broth helps keep the surface moist and enhances flavor. Covering the turkey loosely with foil after the first 30 minutes of roasting also prevents the skin from over-browning while allowing the meat to cook evenly.
Insert the thermometer into the thickest part of the turkey’s thigh, avoiding the bone. This spot gives the most accurate reading for doneness. The temperature should reach 165°F for the turkey to be safely cooked. If stuffed, also check the center of the stuffing, which should also reach 165°F.
If re-heating is needed, place in 150-200° oven until ready to serve, splashing with a little reserved pan juices or a little chicken or turkey stock. Heat for 15-20 minutes.
Best Sides to Serve with Turkey with Herb Butter
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Don’t Forget! Be sure to print my Turkey Roasting Guide for an easier Thanksgiving day!
Equipment
Ingredients
- 10 – 12 lb turkey giblets removed, thawed or fresh
- ½ cup butter softened, I like using Irish butter such as Kerrygold
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 sprig fresh sage
- 2 teaspoons kosher salt
- 1 – 2 medium naval orange cut into quarters
- extra sprigs of herbs to tuck around turkey
- 1-2 cups chicken stock in reserve for basting if necessary
- Salt and pepper to taste
Instructions
- Remove turkey from fridge, place on plate in sink. Slowly cut the packaging open, remove the turkey, pull the giblets and neck out of the cavity and reserve to make Giblet Gravy.
- Pat turkey dry with paper towel, inside and out.
- Meanwhile, place your softened butter into a small bowl. Strip the rosemary and thyme off of the woody stems. Gather sage, rosemary and thyme leaves and chop finely. Toss herbs into softened butter, add 2 teaspoons of sea salt and mix well, smooshing it all together. Cover and sit on counter for 30-60 minutes or up to 2 hours.
- Meanwhile using your hand, gently wiggle it between the skin and the meat, creating a pocket as far back as you can without ripping the skin.
- Place turkey on roasting rack inside roasting pan.
- Pat turkey dry again, then schmear herbed butter over the turkey both on top of the skin and between the skin and meat. Tuck extra sprigs of herbs around turkey. Cut orange into quarters and stuff in larger cavity way in the back.
- Give another sprinkle of sea salt all over the turkey.
- If stuffing, loosely stuff both cavities with stuffing, then tie up the legs, tucking in the tail.
- Place thermometer in thickest part of thigh, avoiding the bone. Place in PREHEATED 375° (190° C) oven uncovered for 30 minutes, then tent with foil and reduce temp to 350° F (175° C), roasting for 3-3 ½ hours until thigh temp reads 165 degrees.
- Baste every 45 minutes or so with pan juices. If not enough pan juices, pour 1-2 cups of chicken stock or turkey stock over turkey for first basting.
- Remove from oven when temp reads 165 in the thigh. Keep tented and allow to rest in pan for 30 minutes.
- When ready to carve, take turkey out of pan and place carefully on cutting board.Remove wet stuffing to bowl for serving. Carve and serve.
- If meat gets cold while carving, pour a little of the juices over the meat (or stock) and reheat in oven covered for 10-15 minutes on low 150-200°.
Notes
Nutrition
wendybehm
THANK YOU for giving me a step by step process for making a turkey. I did it! It turned out great.
This makes me so happy to hear Wendy! Thanks for sharing!