Dinner

Garlic Herb Butter Roast Turkey Recipe

ByNaomi Fletcher November 12, 2025November 12, 2025

Introduction

Garlic Herb Butter Roast Turkey is a fantastic centerpiece for any special occasion or holiday feast. This recipe delivers a juicy, tender turkey infused with aromatic garlic and fresh herbs, crowned by a crispy, golden skin. It’s simple enough for home cooks but impressive enough to wow your guests.

A close-up view of a whole roasted chicken with golden-brown skin sprinkled with dried herbs. The chicken skin shows crispy texture with some darker roasted areas, especially on the wing and breast. Around the chicken are green sprigs of fresh thyme and slices of bright yellow lemon, adding color contrast. The chicken is placed on a white plate, which is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole turkey (12–15 pounds)
1 cup unsalted butter, softened
10 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons salt
1 teaspoon black pepper
2 cups low-sodium chicken broth
Fresh herbs for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Remove the turkey from its packaging, take out the giblets, and pat it dry thoroughly with paper towels.
Step 3: In a large bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, and black pepper. Mix well to create the garlic herb butter.
Step 4: Carefully separate the skin from the turkey breast using your hands. Spread half of the herb butter under the skin, then massage the remaining butter all over the surface of the turkey.
Step 5: Season the inside cavity of the turkey with salt and black pepper.
Step 6: Tie the turkey legs together with kitchen twine and tuck the wing tips under the bird for even cooking.
Step 7: Place the turkey breast side up in a roasting pan, and pour the chicken broth into the bottom of the pan.
Step 8: Roast the turkey in the preheated oven for about 13 minutes per pound, or until a meat thermometer reads 165°F (75°C) in the thickest part of the breast and thigh.
Step 9: Baste the turkey every 30 minutes with the pan juices to keep it moist.
Step 10: If the skin is browning too quickly toward the end, tent the breast loosely with aluminum foil to prevent burning.
Step 11: Remove the turkey from the oven when done, tent it with foil, and let it rest for 30 minutes to allow the juices to redistribute.
Step 12: Carve the turkey and serve garnished with fresh herbs.

Tips & Variations

Use a meat thermometer for perfect doneness without drying out the turkey.
Experiment by adding lemon or orange zest to the herb butter for a fresh citrus flavor.
Add a pinch of red pepper flakes to the butter mixture to introduce a subtle spicy kick.
Prepare the garlic herb butter a day ahead to deepen the flavors.
For added moisture, baste the turkey regularly and rest it well before carving.

Storage

Store leftover turkey in an airtight container in the refrigerator and consume within 3 to 4 days. For longer storage, freeze sliced turkey wrapped tightly in plastic wrap inside freezer bags for up to 4 months. Reheat gently in a covered dish with a splash of broth in a low oven to maintain moisture.

How to Serve

A close-up of a whole roasted chicken with golden brown, crispy skin covered in small specks of dried herbs. The chicken's wing is visible in the foreground, resting against the body, and the leg is tucked close to the chicken. Around the chicken, there are sprigs of fresh green herbs and slices of bright orange citrus fruit. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right turkey size?

Plan for about 1 to 1.5 pounds of turkey per person to ensure everyone has enough to enjoy, with some leftovers.

Can I use a frozen turkey for this recipe?

Yes, but be sure to thaw the turkey in the refrigerator several days ahead to completely defrost before cooking. Proper thawing is essential for safe and even cooking.