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Easy Roasted Turkey with Herb Butter

Easy Roasted Turkey with Herb Butter

This easy Roasted Turkey with Herb Butter will be the ultimate centerpiece of your Thanksgiving table! Stuffed with fresh fruits and herbs, generously coated with herb-infused butter, then roasted until the skin is golden crisp and the inside tender and juicy!
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Ingredients

  • For the roasted turkey:
  • 1 10 to 12 lb Whole turkey
  • 1 large Yellow onion, quartered
  • 1 head Garlic, halved crosswise
  • 1 large Apple, quartered
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Sage
  • Kosher salt and pepper to taste
  • Homemade turkey or chicken stock
  • For the herb butter:
  • 1/2 cup Unsalted butter, room temperature
  • 1 tsp Kosher salt
  • 1 tsp Ground pepper
  • 4 cloves Garlic, minced
  • 1 sprig Rosemary, finely chopped
  • 1 sprig Thyme, finely chopped
  • 1 sprig Sage, finely chopped

Instructions 

  • Remove the thawed turkey from the fridge at least 1 hour before roasting to let it come to room temperature. 
  • Next, adjust the rack of your oven to accommodate the turkey in the roasting pan. Preheat your oven to 325 degrees. 
  • While the oven is coming to temperature, make the herb butter. Combine the unsalted butter, kosher salt, pepper, garlic cloves, rosemary, thyme, and sage in a medium bowl. 
  • Next, remove the turkey from the packaging, and remove the neck and giblets from inside the cavities of the bird. You can reserve the neck and giblet for gravy or you can discard them. Using a paper towel, pat the whole turkey dry. 
  • Season the cavity of turkey with kosher salt and pepper. Then stuff the cavity with the onion, lemon, apple, garlic, rosemary, thyme, and sage. Set the turkey in a roasting pan. Using kitchen twine, tie the legs. Tuck the wings of the turkey underneath the turkey.
  • Take your fingers and begin to loosen and lift the skin above the breasts. Once loosened, take a few tablespoons of the herb butter and run it smoothly under the skin. Next, microwave the remaining herb butter for about 30 seconds on high until softened. Take a basting brush to brush the herb butter all over the outside of the turkey, legs, and wings. 
  • The turkey is ready for the oven! Roast the turkey for about 15 minutes per pound or until an thermometer inserted into the middle thigh and breast reaches 165 degrees. If you need to tent the turkey halfway through cooking you can. This will keep the top of the turkey from becoming burnt. 
  • Pro tip: remove the turkey at 160 degrees. The turkey will continue to cook while it rests on the counter. You will want the turkey to rest for at least 20 to 30 minutes prior to carving. Once cool enough to handle, simply carve, and place turkey on a serving platter. Reserve any pan drippings and juice to make turkey gravy! 
Did you make this recipe?Please leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate!