Juicy Herb-Roasted Turkey – Golden, Moist & Perfect for Thanksgiving
Golden, moist, and aromatic — this Juicy Herb-Roasted Turkey is your ultimate Thanksgiving centerpiece. Perfectly seasoned with butter, garlic, and herbs for a crispy, flavorful finish.
Equipment
- Roasting pan with rack
- Basting brush or spoon
- Meat thermometer
- Kitchen twine
- Carving knife
Ingredients
- 1 whole turkey 12–14 lbs, thawed
- 1 cup 2 sticks unsalted butter, softened
- 6 cloves garlic minced
- 2 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme finely chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh sage chopped
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 lemon halved
- 1 onion quartered
- 1 cup chicken broth or turkey stock
Instructions
Preheat Oven:
- Preheat your oven to 325°F (165°C)
Prepare Butter Mixture:
- In a bowl, combine softened butter, garlic, rosemary, thyme, parsley, sage, salt, and pepper until well mixed.
Prepare Turkey:
- Remove giblets and pat turkey dry with paper towels. Place on a roasting rack in a large roasting pan.
Butter Under the Skin:
- Gently loosen the turkey skin and spread half the herb butter underneath. Rub the remaining butter all over the outside of the turkey.
Stuff Cavity:
- Place lemon halves and onion inside the cavity. Tuck wings under the body.
Roast:
- Pour broth into the bottom of the pan. Roast uncovered, basting every 45 minutes, until an instant-read thermometer in the thickest part of the thigh reads 165°F (about 3 hours for a 12–14 lb bird).
Rest:
- Remove turkey and tent with foil. Let rest for 30 minutes before carving for maximum juiciness.
Notes
💡 Quick Tip: For an extra-crispy skin, uncover the turkey during the last 30 minutes of roasting.
🧊 Storage: Store leftovers in airtight containers for up to 4 days. Reheat with a splash of broth to keep moist.
🧊 Storage: Store leftovers in airtight containers for up to 4 days. Reheat with a splash of broth to keep moist.