Easy Roast Turkey with Herb Butter
A juicy, golden roast turkey with garlic herb butter and an easy pan gravy. Clear thawing times, roasting times by weight and safe temperatures for first-time cooks.
Roasting a whole turkey sounds like a big job, but it is mostly waiting. The real work is planning ahead: giving the bird enough time to thaw, getting it dry, and checking the temperature in the right spot so it comes out juicy instead of dry.
This recipe keeps the method simple. A garlic and herb butter goes under and over the skin for flavor and color, the turkey roasts at a steady 325°F, and the drippings in the pan become a smooth gravy while the bird rests.
If you eat halal, many halal butchers and grocery stores in the US sell whole halal turkeys in November. Order a week or two ahead, since they sell out before Thanksgiving.
Why You’ll Love This Recipe
- Step by step, made for first-time turkey cooks
- Golden skin and juicy breast meat
- Easy pan gravy from the drippings
- Roasting time chart by weight
Ingredient Notes
Turkey size: Plan on about 1 to 1 1/2 pounds of whole turkey per person. A 12 to 14 pound turkey feeds about 10 to 12 people with some leftovers.
Thawing: Thaw a frozen turkey in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. A 14 pound turkey needs about 3 full days in the fridge.
Unsalted butter: Lets you control the salt, especially if your turkey has been pre-brined. Check the label: if it says 'enhanced' or 'pre-basted', skip the salt in the butter.
See the recipe card below for full measurements.
How to Make Easy Roast Turkey with Herb Butter
Prepare the turkey
Take the thawed turkey out of the fridge about 1 hour before roasting. Remove the neck and giblets from the cavities. Pat the turkey very dry inside and out with paper towels. Heat the oven to 325°F (165°C) with a rack in the lowest position.
Make the herb butter
Mix the softened butter, garlic, thyme, rosemary, sage, salt and pepper in a bowl.
Butter the turkey
Gently slide your fingers between the skin and the breast meat to loosen it. Spread about half of the herb butter under the skin, then rub the rest all over the outside. Fill the cavity with the onion, lemon and garlic. Tuck the wing tips under the body and tie the legs together loosely.
Roast
Set the turkey breast side up on a rack in a roasting pan and pour the broth into the pan. Roast at 325°F for about 3 to 3 3/4 hours for a 12 to 14 pound unstuffed turkey. If the breast browns too fast, tent it loosely with foil.
Check the temperature
Start checking about 30 minutes early. The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast, the innermost part of the thigh and the wing, without touching bone.
Rest
Move the turkey to a cutting board, cover loosely with foil and rest for 30 minutes before carving. The juices settle back into the meat.
Make the gravy
Pour the pan drippings into a fat separator or measuring cup and let the fat rise. Spoon 1/4 cup of the fat into a saucepan over medium heat, whisk in the flour and cook 2 minutes. Slowly whisk in 2 1/2 cups of pan juices topped up with broth. Simmer 5 minutes until thickened, then season with salt and pepper.
Tips for the Best Results
- Pat the skin as dry as you can. Dry skin turns golden and crisp, wet skin steams.
- Do not rely on the pop-up timer. Use an instant-read thermometer in the thigh and breast.
- Basting is optional. Every time you open the oven it loses heat; the herb butter does most of the work.
- Roasting times are a guide. Thaw state, oven accuracy and pan type all change the time, so the thermometer has the final say.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Not thawing long enough | Allow 24 hours in the fridge for every 4 to 5 pounds. A partly frozen turkey cooks unevenly. |
| Carving right away | Rest 30 minutes so the juices stay in the meat. |
| Checking only the breast | Check the thigh and wing too. All must reach 165°F. |
| Stuffing the bird | Bake stuffing in a separate dish. A stuffed turkey takes longer and the stuffing must also reach 165°F. |
Substitutions
- Fresh herbs: 1 tablespoon poultry seasoning in place of the thyme, rosemary and sage.
- Whole turkey: A 6 to 7 lb bone-in turkey breast, roasted at 325°F for about 2 to 2 1/2 hours to 165°F.
- Butter: Olive oil mixed with the herbs, for a dairy-free turkey.
What to Serve With It
- Creamy mashed potatoes
- Cranberry sauce
- Green bean casserole
- Maple mashed sweet potatoes
Storage and Reheating
Fridge: Carve the leftover meat off the bones and refrigerate within 2 hours of cooking. Keeps 3 to 4 days.
Freezer: Freeze carved turkey in freezer bags, with a little broth or gravy to keep it moist, for up to 3 months.
Reheat: Reheat covered in a 325°F (165°C) oven with a splash of broth until it reaches 165°F, about 20 to 30 minutes.
Tools That Make This Easier
- Roasting pan with rackLifts the turkey for even browning and catches the drippings for gravy.Check price on Amazon
- Instant-read meat thermometerThe only reliable way to know the turkey is done and safe.Check price on Amazon
- Fat separatorSeparates fat from juices for smooth, not greasy, gravy.Check price on Amazon
- Carving knife and fork setClean, even slices at the table.Check price on Amazon
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Easy Roast Turkey with Herb Butter
A juicy, golden roast turkey with garlic herb butter and an easy pan gravy. Clear thawing times, roasting times by weight and safe temperatures for first-time cooks.
Ingredients
Turkey
Herb butter
Pan gravy
Instructions
- Take the thawed turkey out of the fridge about 1 hour before roasting. Remove the neck and giblets from the cavities. Pat the turkey very dry inside and out with paper towels. Heat the oven to 325°F (165°C) with a rack in the lowest position.
- Mix the softened butter, garlic, thyme, rosemary, sage, salt and pepper in a bowl.
- Gently slide your fingers between the skin and the breast meat to loosen it. Spread about half of the herb butter under the skin, then rub the rest all over the outside. Fill the cavity with the onion, lemon and garlic. Tuck the wing tips under the body and tie the legs together loosely.
- Set the turkey breast side up on a rack in a roasting pan and pour the broth into the pan. Roast at 325°F for about 3 to 3 3/4 hours for a 12 to 14 pound unstuffed turkey. If the breast browns too fast, tent it loosely with foil.
- Start checking about 30 minutes early. The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast, the innermost part of the thigh and the wing, without touching bone.
- Move the turkey to a cutting board, cover loosely with foil and rest for 30 minutes before carving. The juices settle back into the meat.
- Pour the pan drippings into a fat separator or measuring cup and let the fat rise. Spoon 1/4 cup of the fat into a saucepan over medium heat, whisk in the flour and cook 2 minutes. Slowly whisk in 2 1/2 cups of pan juices topped up with broth. Simmer 5 minutes until thickened, then season with salt and pepper.
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 66 g
- Carbohydrates
- 3 g
- Total Fat
- 26 g
- Saturated Fat
- 10 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 640 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How long do I cook a turkey at 325°F?
For an unstuffed turkey, roughly 2 3/4 to 3 hours for 8 to 12 lb, 3 to 3 3/4 hours for 12 to 14 lb, and 3 3/4 to 4 1/4 hours for 14 to 18 lb. Always confirm with a thermometer reading 165°F.
How long does it take to thaw a turkey?
In the refrigerator, allow about 24 hours for every 4 to 5 pounds. You can also thaw it in cold water, changed every 30 minutes, allowing about 30 minutes per pound, then cook it right away.
Where do I put the thermometer in a turkey?
Check the thickest part of the breast, the innermost part of the thigh and the thickest part of the wing. Do not touch the bone. All should read at least 165°F (74°C).
Should I cover the turkey while roasting?
Roast uncovered so the skin browns. If the breast gets dark before the turkey is done, tent it loosely with foil.
Where can I buy a halal turkey?
Many halal butchers and grocery stores with a halal meat section sell whole halal turkeys in November. Order ahead, since they often sell out the week before Thanksgiving.
