Herb Butter Roasted Turkey 4.7 ★

How to Make Herb Butter Roasted Turkey

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.