Herb Butter Roasted Turkey

Herb Butter Roasted Turkey

Real Butter 0

"The herbed butter rub in this roasted turkey recipe adds savory flavor and helps keep turkey meat moist."

Ingredients 4 h 45 m {{adjustedServings}} servings 796 cals

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Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 796 kcal
  • 40%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 91.9 g
  • 184%
  • Cholesterol:
  • 303 mg
  • 101%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 425 degrees F.
  2. Remove giblets and neck from the cavity of the turkey. Rinse and dry bird. Fold wing tips behind the turkey. Season the cavity with salt and pepper.
  3. Combine butter and fresh herbs.
  4. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub two-thirds of the herb butter over the entire breast. Tie drumsticks in front.
  5. Place the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tent. Place bird in oven and decrease the temperature to 350 degrees F. Bake 3 to 3 1/2 hours.
  6. Melt remaining herb butter. Remove foil tent from turkey during the last 45 minutes of baking and baste once with melted butter.
  7. The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees F. When the turkey is done, remove from the oven; let stand 30 minutes before carving.
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Reviews 21

  1. 28 Ratings


This recipe turned out fabulous! The only thing different that I did, was that I pat tried the turkey with papertowels and then rubbed the herb butter all over it. I baked it breast side down for 2 hrs. Then I reapplied the remaining herb butter and then turned the bird breast side up, both sides were roasted, with crispy skin and the breast meat was tender and juicy. Everyone raved about the flavor. The base made an incredible gravy.


I love this recipe, this is how I have been making chicken and turkey for years. However, I stuff the bird with a couple of sprigs of whatever herbs I'm using and lemon, onion, and garlic. Don't even bother peeling just half them and stuff them in there then discard before serving. It really enhances the flavor of the turkey because everything inside it gives another dimension of flavor.


I am a vegetarian, so was kind of worried about making Thanksgiving Turkey for all of me friends that are away from family... This recipe looked simple and easy, I made it, and everyone loved it!! They all said it was jiucy and flavourful. I did not change anything, basted ALOT, every 30 mins or so... looked awesome.. almost made me eat meat for the first time in 10 years!!