Garlic Herb Butter Roast Turkey is a classic holiday favorite that’s juicy, full of flavor, and cooked to tender perfection. The turkey gets a delicious boost from garlic, fresh herbs, and rich buttery goodness that seeps into every slice. The skin crisps up beautifully, making each bite a wonderful mix of crispy and tender textures.
I love making this roast turkey because the garlic and herbs make it taste so fresh and inviting, but the butter keeps it moist and flavorful all the way through. I like to rub the butter mixture under the skin as much as I can—it really makes a difference in how juicy the meat turns out. Plus, the whole kitchen smells incredible while it’s roasting!
The best way I like to serve this turkey is alongside simple sides like roasted vegetables or mashed potatoes so the star of the meal really shines. It also makes great leftovers the next day, heated up in a sandwich or salad. This garlic herb butter roast turkey always brings everyone to the table with big smiles and happy appetites!
Key Ingredients & Substitutions
Turkey: A fresh or fully thawed whole turkey works best. If you have a smaller crowd, you can use a smaller bird or turkey breast.
Butter: Unsalted butter lets you control how much salt goes in. For a dairy-free version, try a plant-based butter or olive oil blend.
Garlic & Herbs: Fresh garlic and herbs like rosemary, thyme, sage, and parsley give strong flavor. If fresh herbs aren’t available, dried can work—use about 1/3 the amount and add early for infusion.
Lemon Zest: This adds nice brightness but is optional. You can swap lemon zest with a little lemon juice inside the cavity for a similar fresh note.
Chicken or Turkey Broth: This keeps the roasting environment moist and helps with basting. Water works in a pinch but broth adds extra flavor.
How Do You Get Tender, Juicy Meat and Crispy Skin?
Here’s the key to juicy turkey with crisp skin: the herb butter under the skin and proper roasting with basting.
- Loosen the skin: Slide your fingers carefully under the skin without tearing it; this lets the garlic herb butter flavor the meat directly.
- Butter application: Spread most of the butter under the skin, then rub the rest on the outside for crispy, golden skin.
- Roast low then high: Start roasting at 325°F for slow, even cooking, then raise to 375°F in the last 30 minutes to crisp the skin without drying the meat.
- Baste regularly: Use pan juices every 45 minutes to keep the skin moist and flavorful.
- Rest before carving: Tent the turkey with foil and let it sit 20-30 minutes to keep the juices locked in when slicing.
Following these steps makes a juicy, flavorful turkey with a golden crust every time.
Equipment You’ll Need
- Large roasting pan with rack – keeps the turkey elevated for even cooking and lets juices drip below.
- Instant-read meat thermometer – essential for checking if the turkey is safely cooked and juicy.
- Kitchen twine – helps tie the legs together for a neat roast and even cooking.
- Mixing bowl – for blending the garlic herb butter easily.
- Rubber spatula or spoon – great for spreading the butter under the skin without tearing it.
Flavor Variations & Add-Ins
- Add orange zest and fresh thyme to the butter for a bright, citrus twist that pairs well with turkey.
- Mix in smoked paprika and cayenne for a slightly spicy, smoky skin that adds warmth.
- Stuff the cavity with apples and cinnamon sticks for a subtle sweet aroma while roasting.
- Substitute sage with fresh rosemary and tarragon for a different herb profile that’s fragrant and bold.
How to Make Garlic Herb Butter Roast Turkey?
Ingredients You’ll Need:
Main Ingredients:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1 cup (2 sticks) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon zest (optional, for brightness)
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 large onion, quartered
- 1 lemon, quartered
- 4 cups low-sodium chicken or turkey broth
- Fresh thyme and rosemary sprigs for garnish (optional)
How Much Time Will You Need?
Cooking this turkey will take about 15 minutes to prepare, then 3 to 3.5 hours to roast in the oven, plus 20-30 minutes of resting time before carving. So all together, plan for around 4 hours from start to serving.
Step-by-Step Instructions:
1. Prepping the Turkey:
Start by preheating your oven to 325°F (163°C). Remove any giblets from the turkey and pat it dry inside and out using paper towels. This will help the skin get nice and crispy later.
2. Making the Garlic Herb Butter:
In a bowl, mix the softened butter with minced garlic, rosemary, thyme, sage, parsley, lemon zest (if using), 1 teaspoon of salt, and half a teaspoon of black pepper. Stir well until everything is evenly combined.
3. Applying the Butter to the Turkey:
Gently loosen the skin over the turkey breast by sliding your fingers under it—be careful not to tear it! Spread about two-thirds of the garlic butter mixture under the skin, right on the meat. Then rub the remaining butter all over the outside of the turkey.
4. Stuffing and Seasoning:
Sprinkle the remaining salt and black pepper inside the turkey’s cavity, then stuff it with the quartered onion and lemon pieces. Tie the turkey’s legs together with kitchen twine and tuck the wings underneath to keep everything neat while roasting.
5. Roasting the Turkey:
Place the turkey breast-side up on a rack inside a large roasting pan. Pour broth into the pan to keep the roasting moist and help with basting. Roast in the oven, basting every 45 minutes with the pan juices. Roast until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C); this usually takes about 3 to 3.5 hours.
6. Crisping the Skin and Resting:
During the last 30 minutes, turn the oven up to 375°F (190°C) to crisp up the skin nicely, and keep basting as you go. When done, take the turkey out and loosely cover with foil. Let it rest for 20-30 minutes to let the juices settle before carving.
7. Serving:
Garnish with fresh thyme or rosemary sprigs if you like, carve the turkey, and enjoy your flavorful, golden roast turkey!
Can I Use a Frozen Turkey for This Recipe?
Yes! Just be sure to fully thaw the turkey in the refrigerator for several days before cooking. A fully thawed turkey ensures even cooking and better flavor absorption from the herb butter.
How Should Leftover Turkey Be Stored?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to keep the meat moist.
Can I Prepare the Herb Butter Ahead of Time?
Absolutely! You can mix the garlic herb butter up to 2 days in advance and keep it covered in the refrigerator. Bring it to room temperature before spreading on the turkey for easy application.
What If I Don’t Have Fresh Herbs?
You can substitute dried herbs—use about one-third the amount of fresh herbs called for. Add them to the butter mixture early so the flavors have time to infuse.
