Name: Herb Butter Roasted Thanksgiving Turkey Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 turkey (12-20 pounds); 1 onion, peeled and quartered; 1 lemon, quartered; 1 apple, quartered; 0.75 ounce fresh rosemary; 0.75 ounce fresh thyme; 0.75 ounce fresh sage; 1 cup unsalted butter, softened; 1 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 6-8 cloves garlic, minced; 1 tablespoon fresh chopped rosemary; 1 tablespoon fresh chopped thyme; 0.5 tablespoon fresh chopped sage

There’s nothing quite like that rich, savory aroma filling your kitchen from a perfectly roasted bird. This Herb Butter Roasted Thanksgiving Turkey Recipe is my go-to for that classic holiday centerpiece, combining fresh herbs and garlic butter to make it irresistibly juicy and flavorful.

A whole roasted chicken with golden-brown crispy skin is placed in the center of a white rectangular plate. The chicken is seasoned with visible herbs and spices. Surrounding the chicken are fresh green herbs, including parsley and sage, with a few sprigs of rosemary underneath. There are four lemon halves placed around the chicken, adding bright yellow color, along with a whole green apple near the top edge. The plate is set on a white marbled surface with a striped cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Butter Roasted Thanksgiving Turkey Recipe
Top Tip
How to Serve Herb Butter Roasted Thanksgiving Turkey Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Butter Roasted Thanksgiving Turkey Recipe

Why You'll Love This Recipe

Every Thanksgiving, this herb butter roasted turkey is a highlight—simple enough for a confident home cook but packed with layered flavors that feel gourmet. I love how the fresh herbs marry with the butter to create a crispy, golden skin and tender meat underneath.

Fresh Herb Flavor: The combination of rosemary, thyme, and sage really brings out the turkey’s natural deliciousness.
Buttery Moisture: The herb butter under and over the skin seals in juiciness like a dream.
Simple Preparation: It doesn’t require fancy techniques—just a bit of patience and love.
Perfect for Holiday Feasts: This recipe feeds a crowd and impresses without stress.

A whole roasted chicken with golden brown, crispy skin sprinkled with black pepper and herbs is placed in the center of a white rectangular plate. The chicken rests on a bed of green leafy lettuce, with bright yellow lemon halves and small bunches of fresh green herbs scattered around it. A woman's hand is holding a knife, slicing a thick piece of the juicy white meat from the chicken's side. The scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients all play a starring role in this herb butter roasted turkey. Fresh herbs brighten the rich butter, the lemon and apple add a subtle fruity tang in the cavity, and the aromatics create a wonderful roasting environment for the bird.

Flat lay of a whole fresh raw turkey with pale pink skin, a peeled onion quartered into four pieces, a bright yellow lemon quartered, a shiny red apple quartered, small fresh rosemary sprigs, fresh thyme sprigs with tiny leaves, fresh sage sprigs with soft green leaves, a simple white ceramic bowl filled with softened pale yellow unsalted butter, a small white bowl of coarse salt crystals, a small white bowl of freshly ground black pepper, a small white bowl containing peeled garlic cloves, and a small white bowl of finely chopped mixed fresh herbs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Turkey: Choose a fresh or fully thawed bird—ideally between 12-20 pounds. Size affects cooking time, so plan accordingly.
Onion: Adds moisture and sweetness inside the cavity as it roasts.
Lemon: The acid lifts the flavor and keeps the meat bright.
Apple: A personal favorite for a touch of fruitiness and aroma.
Fresh Rosemary, Thyme, Sage: The aromatic trio is essential for that deep, herby flavor throughout the turkey.
Unsalted Butter: Softened for smooth mixing and the perfect carrier of herbs and garlic.
Garlic: Minced fresh garlic adds a punch of savory warmth that complements the herbs perfectly.
Salt and Pepper: Critical for seasoning both inside and out, bringing out those turkey flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic herb mix in this recipe, it’s super flexible—feel free to swap herbs or add your own twist. I often toss in some chopped parsley or a hint of smoked paprika for a subtle smoky note.

Variation: Last year, I experimented with adding lemon zest and a splash of orange juice in the butter and it brought a beautiful citrus brightness that wowed everyone.
Dietary Modifications: Need a dairy-free version? Use a high-quality olive oil herb mixture instead of butter and it still turns out beautifully.
Seasonal Touch: Adding chopped fresh sage and thyme from your garden elevates the fresh, earthy flavor incredibly.

Step-by-Step: How I Make Herb Butter Roasted Thanksgiving Turkey Recipe

Step 1: Prep the Turkey and Herb Butter

First, make sure your turkey is fully thawed—give yourself about 24 hours of fridge time per 5 pounds, plus an extra day if you want peace of mind. Take it out an hour before roasting to let it warm a bit. While it comes to room temp, mix softened butter, minced garlic, salt, pepper, and fresh chopped rosemary, thyme, and sage. This herb butter is your turkey’s flavor superstar.

Step 2: Season and Stuff the Turkey

Remove the neck and giblets from inside the bird—save them for gravy or discard. Pat the turkey super dry with paper towels—that dryness is what helps you get a crisp skin. Season the cavity generously with salt and pepper, then stuff with quartered lemon, onion, apple, and leftover herbs. This creates fragrant steam inside while roasting.

Step 3: Apply Herb Butter Under Skin and Roast

Carefully loosen the skin over the breasts with your fingers—gentle but firm—and spread a few tablespoons of the herb butter right under the skin. This step is golden for juicy meat. Tuck the wings under and set the turkey on a roasting rack in your pan.

Microwave remaining herb butter just long enough to soften. Brush it all over the outside of the bird, legs and wings included, ensuring every inch gets buttery love. Roast uncovered at 325°F, checking halfway—it’s important to tent with foil once the skin is golden brown to prevent overcooking the breast meat. Roast about 13-15 minutes per pound until internal temp hits about 165°F in the thigh and breast.

Step 4: Rest and Carve

When the turkey is done, tent it loosely with foil and let it rest on the counter for about 20-30 minutes. This resting time allows juices to redistribute, making the meat tender and juicy when you carve. Place the bird on a cutting board over a sheet pan to catch drips for gravy if you want to save those precious juices.

Top Tip

I’ve learned that the key to a perfect turkey isn’t rushing the roast or skipping the resting time. These little steps lock in flavor and moisture like nothing else.

Under the Skin Butter: Don’t be shy here—getting herb butter under the skin is a game-changer for juicy breast meat.
Pat Dry Thoroughly: Any moisture on the skin will steam the bird instead of roasting crisp, so be generous with the paper towels.
Use a Thermometer: I can’t stress this enough—trusting your oven alone often leads to dry meat. Aim for 165°F internal temp for safety and tenderness.
Tent at the Right Time: Once the skin is golden, shield it with foil to keep the breast moist while the rest cooks through perfectly.

How to Serve Herb Butter Roasted Thanksgiving Turkey Recipe

Garnishes

I like to garnish the platter with fresh sprigs of rosemary and thyme, and a few wedges of roasted lemon from the cavity—they add a pop of color and hint at the flavors inside.

Side Dishes

This turkey pairs beautifully with classic sides like creamy mashed potatoes, savory stuffing, roasted Brussels sprouts with balsamic glaze, and a tangy cranberry sauce to round out the holiday feast.

Creative Ways to Present

For special occasions, I love serving the carved turkey on a wooden board surrounded by roasted root vegetables and fresh herb sprigs. It makes an inviting centerpiece everyone immediately gathers around!

Make Ahead and Storage

Storing Leftovers

After the feast, I let leftovers cool completely before wrapping tightly in plastic wrap and foil. Stored in the fridge, sliced turkey stays tasty and moist for about 3-4 days.

Freezing

If you want to save turkey longer, freeze carved pieces in airtight containers or freezer bags with as much air removed as possible. It keeps well for up to 3 months and thaws gently in the fridge overnight.

Reheating

To reheat, I cover the turkey slices with foil and warm them in a 300°F oven for about 20 minutes. This gentle heat locks in moisture without drying the meat out.

Frequently Asked Questions:

Can I prepare the herb butter ahead of time?

Absolutely! You can make the herb butter a day or two before roasting and keep it refrigerated. Just bring it to room temperature before spreading it under the skin and over the turkey for easy application.

How do I know when the turkey is fully cooked?

The best method is using a meat thermometer. Insert it into the thickest part of the thigh and breast, avoiding bones. The turkey is done when it reaches an internal temperature of 165°F. This ensures safety and juicy meat.

Can I use dried herbs instead of fresh?

Yes, but since dried herbs are more concentrated, use about one-third the amount of fresh herbs called for. For this recipe, substitute 1 teaspoon of dried herbs for every tablespoon of fresh.

What if I don’t have a roasting rack?

No worries! You can create a makeshift rack by placing roughly chopped carrots and celery ribs in the bottom of your roasting pan. They’ll elevate the turkey and add flavor to the drippings for gravy.

Final Thoughts

This Herb Butter Roasted Thanksgiving Turkey Recipe has become part of my family’s holiday tradition because it’s straightforward and reliably delicious. I hope you find the same joy in roasting it as I do—there’s something so heartwarming about sharing a beautifully golden, juicy turkey made with fresh herbs and a little bit of butter magic. Give it a try this season; you might just find your new favorite way to do Thanksgiving!