Herb Butter Roasted Turkey
4 h 5 min
|
intermediate
Recipe by Eunice
Introduction
This herb butter roasted turkey is my antidote to bland bird, delivering shatter-crisp skin and insanely juicy meat thanks to garlicky herb butter under the skin, smoked paprika, and a hit of bouillon for savory oomph.
Perfect for Thanksgiving or any big Sunday spread, the lemon, garlic, and fresh herbs perfume the bird while apple juice, wine, and broth in the pan build a deep, aromatic base for knockout gravy.
Ingredients (12 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Turkey:
- 1 (12-14 lb) whole turkey, thawed, giblets removed whole turkey 12.99 lb (12-14 lb)
- 1 Tbsp kosher salt kosher salt 0.38 oz
- 1 Tbsp smoked paprika smoked paprika 0.25 oz
- 1 Tbsp garlic powder garlic powder 0.3 oz
- 2 tsp onion powder onion powder 0.17 oz
- 2 tsp dried thyme dried thyme 0.05 oz
- 1 tsp dried rosemary dried rosemary 0.04 oz
- 1 tsp poultry seasoning poultry seasoning 0.05 oz
- 1 tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 cubes chicken bouillon, crushed chicken bouillon 0.78 oz
- 1 large onion, quartered onion 1 ct large
- 1 lemon, quartered lemon 1 ct
- 1 head garlic, halved garlic 1 head
- 1 bunch fresh rosemary (for stuffing the cavity) fresh rosemary 1 bunch
- 1 bunch fresh sage (for stuffing the cavity) fresh sage 1 bunch
- 1 bunch fresh thyme (for stuffing the cavity) fresh thyme 1 oz
Ingredients for the Herb Butter:
- 2 sticks salted butter, softened salted butter 2 sticks
- 6 cloves garlic, minced garlic 0.55 head (for garlic clove)
- 1 Tbsp fresh rosemary, finely chopped fresh rosemary 0.13 bunch
- 1 Tbsp fresh thyme fresh thyme 0.11 oz
- 1 Tbsp fresh parsley, chopped fresh parsley 0.13 oz
- 1 lemon, zested lemon 1 ct
- 1 Tbsp Dijon mustard Dijon mustard 0.57 oz
- 1 cube chicken bouillon, crushed chicken bouillon 0.39 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Roasting Pan:
- 1 cup pure apple juice pure apple juice 8 fl oz
- 1 cup chicken broth chicken broth 8 fl oz
- 1 cup dry white wine (or substitute with 1 additional cup of broth) dry white wine 8 fl oz
- 1 yellow onion, cut into wedges yellow onions 0.21 lb
- 1 head garlic, cloves peeled and lightly smashed garlic 1 head
- 2 sprigs fresh rosemary fresh rosemary 2 bunches
- 2 sprigs fresh thyme fresh thyme 0.29 oz
- 2 sprigs fresh sage fresh sage 2 bunches
How to Make Herb Butter Roasted Turkey
-
Dry brine the bird
Pat the thawed turkey very dry, remove giblets, then mix the kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, poultry seasoning, black pepper, and the 2 crushed bouillon cubes in a bowl.
Rub the mix all over the turkey, inside the cavity, and gently under the skin where you can reach, then set on a rack over a sheet pan uncovered in the fridge for 12 to 24 hours if you can, or at least 1 hour on the counter if you are racing the clock.
-
Make the herb butter
Stir together the softened salted butter, minced garlic, chopped rosemary, thyme leaves, parsley, lemon zest, Dijon, the crushed bouillon cube, salt, and pepper until smooth and fragrant.
Keep at room temperature so it spreads like a dream, not like a brick.
-
Set up the roasting pan
Position an oven rack in the lower third and preheat to 450 F.
Add the apple juice, chicken broth, white wine, onion wedges, smashed garlic cloves, and the rosemary, thyme, and sage sprigs to a large roasting pan and set a V-rack or flat rack over the liquid.
-
Prep the turkey to roast
Pull the turkey from the fridge 45 to 60 minutes before roasting so the chill knocks off, then pat the skin bone dry again.
Loosen the skin over the breasts and thighs with your fingers, tuck the wing tips behind the shoulders, and tie the legs with kitchen twine.
Stuff the cavity with the quartered onion, lemon, halved head of garlic, and the bunches of rosemary, sage, and thyme.
-
Butter under and over the skin
Spread about two thirds of the herb butter under the skin over both breasts and as far down onto the thighs as you can reach without tearing, then massage the rest all over the outside so every inch glistens.
-
Roast hot to jump start the color
Set the turkey breast side up on the rack, pour any butter drips back over the top, and roast at 450 F for 25 to 30 minutes until the skin turns a deep golden and the kitchen smells like you mean business.
If any spots brown too fast, tent that area loosely with foil so the skin does not scorch.
-
Reduce heat and roast to temp
Drop the oven to 325 F and continue roasting about 10 to 12 minutes per pound until an instant read thermometer reads 155 to 160 F in the thickest part of the breast and 170 to 175 F in the thigh, rotating the pan halfway through for even color.
Baste every 30 minutes with pan juices, and if the pan looks dry add a splash more broth so you do not burn the drippings you need for gravy.
-
Rest like a pro
Transfer the turkey to a carving board and tent loosely with foil for 30 to 45 minutes so the juices redistribute and the carryover gently brings the breast to 160 to 165 F.
-
Make the gravy from drippings
Skim fat from the roasting pan, strain the liquids into a saucepan, and simmer while you whisk in a quick slurry of 2 tablespoons cornstarch and 2 tablespoons cold water or make a classic roux with 2 tablespoons fat and 2 tablespoons flour, then season with salt, pepper, and a squeeze of lemon if you like it bright.
-
Carve and serve
Slice the breasts off the bone, then carve across the grain into planks, remove thighs and drumsticks and separate, and serve everything with that glossy herb gravy and any crispy bits you know I am not letting go to waste.
Substitutions
- Butter -> Olive oil or ghee
- Use 1 cup olive oil or ghee in place of the butter, which keeps the herby garlic flavor but gives a slightly cleaner, less creamy finish, and ghee will brown beautifully without smoking so your skin stays crisp.
- Bouillon -> White miso paste
- Swap each bouillon cube for 1 teaspoon white miso mixed into the herb butter and spice rub, which adds deep savory umami and gentle sweetness without oversalting or changing the color.
- White wine -> Dry vermouth or more broth
- Use 1 cup dry vermouth or simply add 1 more cup chicken broth, with vermouth giving a botanical note that makes the gravy taste restaurant-level and extra broth keeping things classic and mellow.
Tips
- Dry brine uncovered for serious skin
- That overnight chill dries the surface and lets the salt penetrate so you get juicier meat and shatter-crisp skin that actually stays crisp.
- Target temps, not the clock
- Pull at 155 to 160 F in the breast and 170 to 175 F in the thigh since carryover during the rest finishes the cook without drying your white meat.
- Ice the breasts for even cooking
- If you want extra insurance, set bags of ice on the breasts for 20 minutes while the legs sit at room temp so dark meat cooks through right when the breast hits its sweet spot.
- Keep the pan wet but not soupy
- A shallow pool of liquid perfumes the drippings and prevents scorching while still letting fat render and brown for a deeply flavored gravy.
- Butter under the skin is the move
- Getting most of the butter under the skin bastes the meat directly so it will not just slide off and burn on the bottom of the pan.
- Save everything for stock
- Toss the carcass, wing tips, and any leftover pan aromatics into a pot with your veggie trimmings and water to make a golden turkey stock for soups that taste like a Sunday even on a Tuesday.
Nutrition Facts *
| Energy | 680 | kcal |
|---|---|---|
| Protein | 139 | g |
| Total Fat | 12 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My skin is getting too dark before the turkey is done, what now?
- Tent the dark areas loosely with foil, lower the oven by 25 F, and keep the pan liquids topped up so the drippings do not scorch while the interior finishes cooking.
- The pan is burning and smells bitter, how do I fix it?
- Add a cup of hot broth to deglaze, scrape up the bits with a wooden spoon, and if it is beyond saving pour it off into a heatproof glass container and replace with fresh broth so the new drippings stay clean.
- How do I avoid a salty turkey with bouillon and salted butter?
- Stick to the measured kosher salt in the rub, taste the gravy before salting, and if the gravy leans salty balance with more unsalted broth, a knob of butter, or a splash of apple juice for roundness.
- My turkey breast hit 165 F but the thighs are lagging, help?
- Carve the breasts off and tent them, then return the rest of the bird to the oven until the thighs reach temp so nothing overcooks out of pride.
- What if my turkey is still a bit frozen on roast day?
- Rinse off any ice, pat dry hard, start roasting at 325 F so the center thaws as it cooks, and plan for extra time while you track temp rather than the clock.
- How do I get glossy gravy without lumps?
- Whisk your cornstarch slurry into simmering drippings off the heat, return to a simmer while whisking until it clears and thickens, and strain if needed for that silky finish.
Serving Suggestions
This bird loves a finishing rain of lemony parsley-garlic gremolata or a spoon of bright sofrito whisked into the gravy, which wakes up all those roasted flavors without stealing the spotlight.
Pour a dry Riesling or a crisp cava, serve with garlicky green beans and smashed crispy potatoes, and watch the table go quiet in the best way.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
