Here’s how I roast a juicy herb butter turkey, no brine needed. Softened grass-fed butter packed with fresh rosemary, thyme, and sage goes under the skin and over the top. Roast the turkey uncovered at 375°F for 30 minutes, then finish at 350°F under a loose foil tent. Plan on about 15 minutes per pound, but let your thermometer make the final call.
⭐️⭐️⭐️⭐️⭐️ Wendy raved, “THANK YOU for giving me a step-by-step process for making a turkey. I did it! It turned out great.”
I first shared this recipe in November 2017. I updated it in 2026 with new photos and more of my tips. Looking for the printable? Grab it here!
My Secret to a Juicy Herb Butter Turkey
A golden roast turkey is my favorite part of the holidays. One turkey a year? Not enough! I’ll still bake a spiral ham for Christmas, but I want a turkey too.
In 35-plus years of Thanksgivings, most of them a mile high in Denver, I’ve had them all. Turkeys so good everyone raved. Dry ones that made me cringe. And plenty of “meh” birds nobody remembered by dessert.
I’ve tried brining. Slathering with mayo. Basting with nothing but broth. Plain old salt and pepper.
Here’s what all that trial and error taught me: the bird matters more than the method. Start with a good turkey (ask your butcher!). Then give it this herb butter. You get juicy meat and golden, crispy skin.
Need more white meat? Try my Air Fryer Turkey Breast. Dark meat fans, my Air Fryer Turkey Thighs and Air Fryer Turkey Legs are calling your name.
Why You’ll Love This Herb Butter Turkey
- No brine turkey. No giant bucket. No hogging fridge space. No overnight soak. You still get juicy, well-seasoned meat.
- Butter under the skin AND on top. Under the skin, it bastes the breast meat from the inside, right where turkey dries out first. On top, it turns the skin golden.
- Simple ingredients. Butter, fresh rosemary, thyme, sage, salt, and an orange. That’s it. No special spice blends.
- Make-ahead herb butter. Mix it up to 2 days early. One less job on a crazy holiday morning!
- Orange instead of lemon. A quartered navel orange in the cavity gives the drippings a hint of sweet citrus.
- Drippings worth saving. All that herby butter ends up in the pan. Stir some into my make-ahead Giblet Turkey Gravy for even more flavor.
What I’ve Learned About Roasting the Perfect Turkey
Toss the pop-up timer. By the time that little red button pops, the breast is usually overcooked. A good instant-read or wireless meat thermometer is the best turkey tool you can own.
Take the chill off. Pull the turkey out of the fridge while you make the herb butter, about 30 to 60 minutes. It won’t get to room temperature, and that’s fine. A less-cold bird roasts more evenly. Just never leave raw turkey out longer than 2 hours.
Dry skin means crispy skin. Pat the turkey dry inside and out. Then dry it again right before buttering. Butter won’t stick to a wet bird, and moisture on the skin steams it instead of crisping it.
Don’t rinse it. I rinsed my turkeys for years! Then I learned it just splashes bacteria all over the sink and counters. Paper towels do the job.
Herb butter goes under the skin AND on top. The butter underneath seasons the meat. The butter on top browns the skin. A few herbs on the outside may get dark. That’s okay! The foil tent protects them for most of the roast.
Pull the foil for the last 30 minutes. Tenting keeps the breast from drying out. For that last half hour, uncover it and keep basting. That’s when the skin turns golden and crisp.
Go by temperature, not the clock. Every oven, pan, and bird is different. Roasting charts only get you close, so start checking early.
Rest it a full 30 minutes. The juices settle back into the meat, and a loose foil tent keeps it plenty hot. That’s your window to finish the gravy!
Carve on a board with a moat. A cutting board with a juice groove (or a rimmed sheet pan underneath) saves your counters. I love my electric knife for thin, even slices.
How to Choose a Turkey
Fresh or frozen? I prefer fresh. Thawing is the hardest part of turkey day! Honestly, though, the bird’s quality matters more than whether it was ever frozen. I usually pre-order ours and pick it up a few days ahead. When frozen turkeys go on sale, I’ll grab a small one to roast later in the year, too.
How long does a fresh turkey keep? Go by the “use by” date on the package, and roast it on or before that date. Can’t find a date? Cook it within 1 to 2 days of bringing it home.
Read the label. This one is important! Look for “enhanced,” “basted,” “kosher,” “pre-brined,” or “contains up to __% of a solution.” Any of those means the turkey has already been injected with salt water. Butterball’s fresh and frozen turkeys both are. If yours is, use unsalted butter and skip the extra salt in this recipe, or it could turn out too salty.
Two small turkeys beat one giant one. For years, I bought a 20-plus pound turkey for big gatherings. It took forever to roast and almost always came out drier. Now I roast two 10- to 12-pound birds instead. They’re not harder to roast. They’re easier! And so much juicier.
Young hens are my pick. They’re smaller and very tender.
How much turkey per person? Plan on 1¼ pounds per person. Uncle Bill might eat 2 pounds, little Bobby a quarter pound, and Mother a perfect pound. It all evens out! Want plenty of leftovers? Plan on 1½ to 2 pounds per person.
How to Thaw a Frozen Turkey
Give yourself more time than you think! The package might say a day or two. Mine have taken 5 days in the fridge.
In the refrigerator (the best way). Allow about 1 day for every 4 to 5 pounds. Leave it in its wrapper, breast side up, on a rimmed tray so it can’t drip on anything.
- 4 to 12 pounds: 1 to 3 days
- 12 to 16 pounds: 3 to 4 days
- 16 to 20 pounds: 4 to 5 days
- 20 to 24 pounds: 5 to 6 days
Once it’s thawed, it keeps in the fridge 1 to 2 days before roasting. Plans changed? A fridge-thawed turkey can go back in the freezer.
In cold water (the faster way). Allow about 30 minutes per pound. Keep the turkey in a leak-proof bag, fully submerged in cold tap water. Change the water every 30 minutes. Roast it right away once it’s thawed, and don’t refreeze it.
- 4 to 12 pounds: 2 to 6 hours
- 12 to 16 pounds: 6 to 8 hours
- 16 to 20 pounds: 8 to 10 hours
- 20 to 24 pounds: 10 to 12 hours
Skip the counter, the garage, and the porch. Confession: I used to thaw a rock-hard turkey in a cooler in the garage. In a Denver November, it seemed like a great idea! But what works in a chilly Colorado garage could spoil a turkey in Arizona. And even in the cold, the outside of the bird can warm up into the danger zone while the middle is still frozen. So I stick with the fridge or cold water.
Still frozen on turkey day? Don’t panic! You can roast it frozen. Jump down to How to Roast a Frozen Turkey.
Ingredients for Herb Butter Turkey
- Whole Turkey: 10 to 12 pounds, fresh or fully thawed. Check the label before you buy!
- Butter: Good butter makes a difference here. I love Kerrygold or another grass-fed butter. Salted or unsalted both work; just adjust the salt. Pre-brined turkey? Use unsalted.
- Fresh Herbs: Rosemary, thyme, and sage. Many stores sell them bundled as a poultry blend. (Want to add garlic or parsley? See Variations below.)
- Dried Herbs: No fresh herbs? Use ¾ teaspoon dried rosemary (crushed), ½ teaspoon dried thyme, and ½ teaspoon rubbed sage. Or use 1½ teaspoons poultry seasoning for all three. Fresh is my favorite, but dried is still delicious.
- Kosher Salt: It’s a big bird, so season it well, inside and out.
- Black Pepper: A few grinds, to taste.
- Chicken Stock: Or turkey stock if you have it. You only need it if the pan is still dry at the first basting.
- Navel Orange: Quartered and tucked into the cavity with a few herb sprigs. A lemon works too. Stuffing your turkey? Skip the orange.
Variations and Add-Ins
Garlic herb butter. Mix 3 minced garlic cloves into the herb butter. Keep most of it under the skin, since garlic on the outside can burn during a long roast. For even more garlic flavor, tuck a halved head of garlic into the cavity with the orange.
Fresh parsley. Add 1 tablespoon chopped fresh parsley to the herb butter. It brightens the flavor and adds more green.
Lemon instead of orange. Use a quartered lemon in the cavity, and add a little lemon zest to the herb butter for a brighter citrus flavor.
Dried herbs. No fresh herbs? See the dried herb amounts in the ingredients above.
Dairy-free. See the FAQ below.
How to Make Oven Roasted Turkey
Want to see it first? Watch how I butter under the skin.
Step 1 | Unwrap and Prep the Turkey
Set a plate in the sink and put the turkey on it. Carefully cut away the packaging. A lot of juice will spill out, which is why you’re working in the sink!
Check both ends of the turkey. The turkey neck is often tucked in one cavity and the giblets in the other. Save them for my Giblet Turkey Gravy. Pat the turkey dry inside and out with paper towels.
Step 2 | How to Make Herbed Butter for Turkey
Put the softened butter in a small bowl. Strip the rosemary and thyme leaves off their woody stems. Finely chop them with the sage. Add the herbs and salt to the butter and smoosh it all together. Congratulations, you just made compound butter!
Let it sit on the counter for 30 to 60 minutes so the flavors blend. That’s the perfect time to take the chill off your turkey too.
Making it ahead? Store the herb butter in the fridge for up to 2 days. Let it soften on the counter before using.
Step 3 | The Butter Rub (Under the Skin and on Top)
Preheat the oven to 375°F (190°C). Set an oven rack low enough that the turkey will sit in the center of the oven. Fit a roasting rack into a large roasting pan. Place the turkey, breast side up, in the prepared roasting pan.
Slide your hand between the skin and the meat to make a pocket over the breast. Reach back toward the thighs, gently, so the skin doesn’t tear. Pat the bird dry one more time.
Rub about two-thirds of the herb butter under the skin, over the breast and thighs. Spread the rest over the top. Don’t stress about perfection! It melts and spreads as it roasts. Remove the pop-up timer if there is one.
Step 4 | Season and Add the Orange
Sprinkle the turkey inside and out with 1½ teaspoons kosher salt and 1 teaspoon pepper. (Pre-brined turkey? Skip the salt here.) Quarter the orange and push it deep into the large cavity with a few herb sprigs. Tuck more sprigs around the bird. Tuck the wing tips under the body so they don’t burn.
Step 5 | Stuffing (Optional) and Tying
For the most even cooking, bake your stuffing in a separate dish. Try my Maple Apple Sausage Stuffing or this Ultimate Thanksgiving Stuffing.
Does tradition say it goes in the bird? Skip the orange. Loosely fill both cavities, right before the turkey goes in the oven. Stuffing swells as it cooks, so don’t pack it in. Bake any extra in a dish on the side. (Honestly, that’s my favorite part!)
If your turkey has a plastic clip holding the legs, lift it up and back to unhook it. Tie the legs together with baker’s twine and tuck in the tail.
No twine, or short on time? Just cross the legs over each other and tuck them in. I skip the twine sometimes too!
Step 6 | Roast
Plan backward from dinnertime. Count the roasting time plus a 30-minute rest. (See How Long to Roast a Turkey below.)
Insert the thermometer probe into the thickest part of the thigh, without touching the bone. Roast uncovered at 375°F for 30 minutes. Then loosely tent the turkey with foil and reduce the oven to 350°F (175°C).
Baste every 45 minutes or so with the pan juices. Pan still dry at the first basting? Pour 1 to 2 cups of stock over the turkey. Basting won’t make the meat juicier; the butter under the skin does that. But basting helps the skin brown evenly and spreads that herby flavor around.
Pull off the foil for the last 30 minutes and keep basting. That’s when the skin turns golden and crisp.
Step 7 | Rest and Carve
Check the thickest part of the thigh, without touching the bone. 165°F is the safe minimum. I like to let it reach 175°F. Dark meat gets more tender as its connective tissue breaks down. Then check the thickest part of the breast. It needs to read at least 165°F too. Stuffed turkey? The center of the stuffing must also hit 165°F.
Tent it loosely and let it rest for 30 minutes. The temperature will climb a few degrees while it rests.
Move the turkey to a cutting board. Spoon all the stuffing into a serving bowl right away. Then carve and serve!
Slices cooling off while you carve? Splash them with pan juices or stock, cover, and warm them in a 275 to 300°F oven for 10 to 15 minutes.
How Long to Roast a Turkey
For this roast turkey, plan on about 15 minutes per pound when it’s unstuffed. A stuffed turkey takes 16 to 17 minutes per pound. So a 12-pound turkey takes about 3 hours.
But the clock only gets you close. Your thermometer makes the final call! Start checking about 30 minutes early. (See Step 7 for exactly where to check and what temperatures to look for.)
USDA Roasting Times (325°F, fully thawed)
| Turkey Weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 pounds | 2¾ to 3 hours | 3 to 3½ hours |
| 12 to 14 pounds | 3 to 3¾ hours | 3½ to 4 hours |
| 14 to 18 pounds | 3¾ to 4¼ hours | 4 to 4¼ hours |
| 18 to 20 pounds | 4¼ to 4½ hours | 4¼ to 4¾ hours |
| 20 to 24 pounds | 4½ to 5 hours | 4¾ to 5¼ hours |
Convection Oven Turkey
Convection is my favorite way to roast a turkey! The fan moves hot air all around the bird. It cooks about 25% faster and browns more evenly.
- Move a rack to the lowest position so the turkey sits in the middle of the oven.
- Preheat to 350°F on the convection setting.
- Skip the foil tent. The moving air browns the skin beautifully. If the legs or wing tips get too dark, cover just those spots with foil.
- Basting is optional. The hot, moving air does the browning for you.
- Skip tying the legs. The hot air can reach more of the bird.
Convection times at 350°F:
- 12 to 15 pounds: 1½ to 2 hours
- 15 to 20 pounds: 2 to 2½ hours
- 20 to 25 pounds: 2½ to 3 hours
Smaller turkey? Start checking early. Go by the temperatures in Step 7.
How to Roast a Frozen Turkey
Forgot to thaw the turkey? It happens! You can roast it straight from frozen. It just takes about 50% longer.
- Unwrap the turkey and set it on a rack in your roasting pan. No rack? Coil a long piece of foil into a snake shape, or use thick onion slices.
- Roast at 325°F, not 375°F.
- The giblets will be frozen inside. Once they loosen, pull them out carefully with tongs.
- When the outside has thawed, pull the turkey out. Rub the herb butter over the top (and under the skin, where it’s loose enough), then season it and start basting.
- The legs and wings cook faster. If they brown too much, cover them loosely with foil.
Frozen turkey times at 325°F:
- 8 to 12 pounds: 4 to 4½ hours
- 12 to 14 pounds: 4½ to 5¾ hours
- 14 to 18 pounds: 5¾ to 6¼ hours
- 18 to 20 pounds: 6¼ to 6¾ hours
- 20 to 24 pounds: 6¾ to 7½ hours
Partially frozen? It will take a little less time. Check the temperatures from Step 7 in the thigh and the breast.
How to Reheat Turkey
Leftover turkey dries out fast, so reheat it gently with a little broth.
In the oven: Put the sliced turkey in a baking dish. Pour in about 1 cup of stock or broth for every 2 cups of turkey. Top with a pat or two of butter. Cover tightly with foil. Bake at 325°F until the turkey reaches 165°F, about 20 to 40 minutes, depending on how much turkey you have and how cold it was.
In the microwave: Put the slices in a covered dish with a splash of broth. Heat in short bursts, stirring or rotating between them, until it reaches 165°F.
Storing leftovers: Refrigerate the turkey within 2 hours of cooking. It keeps in an airtight container for 3 to 4 days. To freeze it, add a splash of broth and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Roasting a Day Ahead? Want your oven free on the big day? Roast the turkey the day before and let it rest 30 minutes. Carve it, then refrigerate the slices within 2 hours in shallow containers with a splash of pan juices or broth. On the big day, reheat the slices in the oven as above until they reach 165°F. Bonus: you’ll have the pan drippings ready for gravy!
Free Printable Turkey Roasting Guide
Every year, I found myself searching online for turkey roasting times. So I made a cheat sheet, and now it’s yours! Thawing times, roasting charts, convection times, and frozen turkey times, all on one page.
Print one for your recipe box. Better yet, print two! Tuck one in with your fall decorations and one with your Christmas decor. Next year, it’s right there waiting for you.
Clicking the button signs you up for my weekly newsletter. It’s full of new recipes, tips, and ideas. You can unsubscribe anytime.
Herb Roasted Turkey FAQs
Don’t overcook it! Use a meat thermometer, not the clock. Pull the turkey when the thigh reads 175°F (165°F at minimum) and the breast reads at least 165°F. Then rest it, loosely tented, for 30 minutes. It will keep cooking a little while it rests, so don’t leave it in the oven longer “just to be safe.”
Don’t panic! Slice the turkey and put the underdone pieces in a baking dish. Pour a little broth over them and cover tightly with foil. Bake at 350°F for 10 to 20 minutes, until they reach 165°F. Stuffed turkey? Scoop the stuffing into its own dish and bake it until the center hits 165°F too.
For part of the time, yes. Roast it uncovered for the first 30 minutes so the skin starts browning. Then tent it loosely with foil so the breast doesn’t dry out. Take the foil off for the last 30 minutes so the skin gets golden and crisp. Using convection? Skip the foil completely.
Plan on 1¼ pounds per person. Want plenty of leftovers? Plan on 1½ to 2 pounds per person.
Nope! That’s the beauty of this no brine turkey. The salted herb butter under the skin seasons the meat and keeps it juicy. No bucket required. Love brining anyway? A dry brine is an option. Rub salt over and under the skin, then refrigerate the turkey uncovered for 12 to 24 hours. Just leave the salt out of the herb butter. And never brine a turkey labeled pre-brined, kosher, or enhanced.
Start with dry skin! Pat the turkey dry twice: once when you unwrap it, and again right before buttering. The herb butter on top browns the skin. Then pull the foil for the last 30 minutes and keep basting. That’s when it turns golden and crisp.
I’ve roasted turkeys in Denver for over 30 years. I don’t add extra time. I go by my meat thermometer, not the clock. Dry mountain air can dry out a turkey faster, though. So don’t skip the butter under the skin, and don’t overshoot your temperature.
Yes! Use about a third as much dried as fresh. You’ll find the exact amounts in the ingredients section above. Fresh is my favorite, but dried is still delicious.
I haven’t tested this one myself. Plant-based butter should spread under the skin just like regular butter. Mayo is another option. It’s dairy-free, but it does contain eggs. Most plant butters are salted.
Best Side Dishes to Serve with Herb Butter Turkey
A great turkey deserves great side dishes! From creamy potatoes to roasted vegetables, here are my family’s favorites:
- Giblet Turkey Gravy
- Roasted Garlic Mashed Potatoes
- Easy Corn Casserole Without Jiffy
- Green Bean Casserole without Canned Soup
- Southern Style Green Beans
- Au Gratin Broccoli
- Roasted Brussels Sprouts with Honey Balsamic Glaze
- Sweet Potato Casserole
- Best Cranberry Sauce
- Homemade Yeast Rolls
- Roasted Root Vegetables
- Slow Cooker Glazed Carrots
- How to Make Sugared Cranberries
Leftover Turkey Recipes
Got leftovers? Lucky you! Here’s what I make with ours:
More Popular Recipes from The Fresh Cooky
Don’t forget! Grab my free printable Turkey Roasting Guide for an easier Turkey Day. Planning the whole feast? Browse all my Thanksgiving recipes.
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Video
Equipment
- Electric Knife
Ingredients
- 10 – 12 pound turkey giblets removed, thawed or fresh
- ½ cup salted butter softened, I like using grass-fed or Irish butter such as Kerrygold, if using unsalted, add ¼ teaspoon additional salt.
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 sprig fresh sage
- 2 teaspoons kosher salt like Diamond Crystal
- 1 – 2 medium naval orange cut into quarters
- Salt and pepper to taste about ½ – 1 teaspoon sprinkled on top
Optional
- extra sprigs of herbs to tuck around turkey
- 1 – 2 cups chicken stock or broth, in reserve for basting if necessary
Instructions
- Prep the turkey. Take the turkey out of the fridge and set it on a plate in the sink. Cut away the packaging. Remove the neck and giblets from both cavities and save them for Giblet Gravy. Pat the turkey dry inside and out.10 – 12 pound turkey
- Make the herb butter. Strip the rosemary and thyme leaves from their stems. Finely chop them with the sage. Mix the herbs and 2 teaspoons kosher salt into the softened butter. Let it sit on the counter for 30 to 60 minutes (up to 2 hours) while the turkey loses its chill.½ cup salted butter, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 1 sprig fresh sage, 2 teaspoons kosher salt
- Preheat the oven to 375°F (190°C), with a rack low enough that the turkey sits in the center of the oven. Place the turkey on a roasting rack in a roasting pan.
- Loosen the skin. Gently slide your hand between the skin and the meat over the breast and thighs, as far back as you can without tearing it.
- Butter the turkey. Pat the turkey dry again. Rub most of the herb butter under the skin and spread the rest over the top. Remove the pop-up timer if there is one.1 – 2 medium naval orange, extra sprigs of herbs to tuck around turkey
- Season and add the orange. Sprinkle the turkey inside and out with kosher salt and pepper (go light on salt if the turkey is pre-brined). Push the quartered orange and a few herb sprigs deep into the large cavity. Tuck more sprigs around the turkey and tuck the wing tips under.Salt and pepper to taste
- Stuff and tie (optional). If stuffing, skip the orange and loosely fill the cavities. Tie the legs with baker's twine and tuck in the tail, or just cross the legs and tuck them in.
- Roast. Insert the thermometer into the thickest part of the thigh, avoiding the bone. Roast uncovered for 30 minutes. Tent loosely with foil and reduce the heat to 350°F (175°C). Roast 2½ to 3 hours total (about 15 minutes per pound).
- Baste every 45 minutes with pan juices. If the pan is dry at the first basting, pour 1 to 2 cups of stock over the turkey. Remove the foil for the last 30 minutes and keep basting.1 – 2 cups chicken stock
- Check the temperature. The thigh should read at least 165°F (though I like it more around 173-175°F), and the breast should read at close to 165°F. If stuffed, the center of the stuffing must reach 165°F. It will continue cooking as it rests.
- Rest. Keep the turkey loosely tented and let it rest for 30 minutes.
- Carve. Move the turkey to a cutting board. Spoon all the stuffing into a serving bowl right away. Carve and serve.
- Rewarm if needed. If the slices cool while carving, splash them with pan juices or stock, cover, and warm in a 275 to 300°F oven for 10 to 15 minutes.
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!