Thanksgiving can feel like a big production, but the moment you slide this Herb Roasted Turkey out of the oven, you'll know you nailed it. This is the easy way to roast a turkey that doesn't compromise on flavor or wow factor; bonus points if you prepped it with my Easy Turkey Brine. Serve it with The Best Mashed Potatoes, Homemade Turkey Gravy, and my Wild Mushroom Stuffing, and your Thanksgiving table is complete.
Herb Roasted Turkey at a Glance
- 🕒 Total Time: 3 hours 20 minutes (20 minutes prep + approximately 3 hours roasting), plus resting time
- 👪 Servings: 12 people, using a 14-pound turkey
- 🍗 Cuisine Type: American / Thanksgiving Classic
- 🌿 Flavor Profile: Herb-forward, buttery, and aromatic with fresh parsley, thyme, sage, and lemon, plus golden, crispy skin from the homemade compound butter.
- 📖 Dietary Info: Contains poultry and dairy (butter). Made without gluten-containing ingredients; check packaged seasonings and accompaniments separately.
- 📦 Storage Notes: Refrigerate leftover turkey in airtight containers for up to 4 days, or freeze for up to 3 months.
- ⭐ Why You'll Love It: Juicy on the inside, crispy on the outside, and packed with buttery herb flavor. A show-stopping centerpiece for your Thanksgiving table!
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Why I Love This Recipe
It's time. Thanksgiving month is upon us. That means every day from here on out is going to be Thanksgiving-related. We're talking main event today - my succulent Herb Roasted Turkey Recipe, obviously hot on the heels of the perfect Turkey brine. It's perfectly moist and has the crispiest skin... you'll make annually from here on out.
I love this Herb Roasted Turkey recipe because it takes all the fuss out of the centerpiece and delivers a turkey with golden, crisp skin and tender, juicy meat every single time. With just a few fresh herbs, butter, and lemons, you can turn a simple bird into a show-stopping main that tastes like you spent all day in the kitchen, even though you didn’t. It’s approachable, reliable, and flavorful, which makes it perfect for anyone hosting Thanksgiving or cooking their first turkey. I've heard from hundreds of people over the last few years that they wanted an alternative to fresh herbs, so we created this seasoning compound butter that yields the same results too! Here's a video you can watch it come together to make life even easier!
Once you learn how to roast a turkey this way, you’ll never look back. And if you've gotten this far and you're like, I will NOT roast an entire turkey.... I hear you, and I raise you these Turkey Meatballs.
As you know, WGC turns into Thanksgiving HQ every year. You're getting the ultimate Herb Roasted Turkey Recipe that will give you a perfectly cooked bird, the best mashed potatoes to EVER grace your table, and a wild mushroom stuffing to end all stuffings. Tons of side dishes (crispy lemon brussels sprouts, anyone?) that you'll want to devour, plus a few fun desserts that no one will be expecting! I've taken all the guesswork out of Thanksgiving this year! So whether you're hosting the family, or if you just need a side dish or dessert to bring over to someone's house... you're covered! Nothing is super complicated or time-consuming- just 100% delicious!
Let's dig in...
Ingredients & Substitutions
How to Make Herb Roasted Turkey
Step 1: When you're ready to roast the bird, remove the turkey from the brine/refrigerator, remove the giblets from inside, and pat VERY dry with paper towels. Let it rest on a baking sheet for 1-2 hours until it comes to room temperature. If you used my dry brine mixture, remove any excess brine that fell off the bird from the bottom of the roasting pan.
Step 2: In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme, and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated.
Step 3: Add 1 teaspoon of salt and ½ teaspoon of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.
Step 4: Once the turkey is prepped, place it in a large roasting pan, breast side up on a metal rack.
Step 5: Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin. Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird. Tie the legs together with a bit of kitchen twine. Roast for 30 minutes at 450°F. Then reduce the temperature to 350°F and continue roasting for about 2 to 2½ hours, basting every 30 to 45 minutes.
Step 6: After about 2½ hours of cooking time, start checking the turkey with a meat thermometer. Insert it into the thickest part of the breast and the innermost part of the thigh, avoiding the bone. For juicy white meat, aim for 160°F in the breast, allowing carryover cooking to bring it to 165°F as it rests. The thighs are safe at 165°F, but I prefer to take them to 175–180°F for more tender, flavorful dark meat. If the breast reaches temperature before the thighs, loosely cover the breast with foil while the legs finish cooking. Once the turkey is done, remove it from the oven and let it rest for 20–30 minutes before carving. Verify that the breast reaches 165°F during resting.
As you'll see in the steps above, I love slathering a turkey with a compound butter. A compound butter is basically room temperature butter that's been mixed with herbs, salt, and pepper. That butter then gets slathered on the bird and helps create the most delicious crispy skin. The drippings from the compound butter also help make a SUPER delicious gravy.
You'll need a large roasting pan too. I like one that's fitted with a metal rack so it's easy to place the turkey on/off the rack and access the drippings when the time comes to make gravy!
What Temperature Should You Roast a Turkey?
For this turkey recipe, I like to start my oven at 450 degrees F to crisp up the skin and then reduce the heat to 350 degrees to continue cooking the bird until done.
If you need to crisp up the skin a bit at the end, you can crank up the heat to 450 again for the last 10-15 minutes to get it a bit more crispy.
For a 14-pound turkey, plan on approximately 3 hours of roasting time, but always let your meat thermometer be the final judge. I like to aim for 160°F in the thickest part of the breast, with carryover cooking bringing it to 165°F during resting, and 175–180°F in the thigh for tender, juicy dark meat. Check both spots without touching the bone. If the breast is ready before the thighs, loosely shield it with foil while the legs finish cooking. Let the turkey rest for 20–30 minutes before carving, making sure the breast reaches 165°F.
How to Store Leftover Turkey
You can carve the turkey meat off the bone and store it in an airtight container for 3-4 days. Make sure to reheat the leftovers in the oven or microwave evenly till the safe temperature is reached.
Tips & Tricks
- Let your turkey hang out on the counter before roasting. Give it about 1 to 2 hours to chill out and take the chill off. Starting closer to room temp = super even cooking and juicy meat.
- Compound butter is non-negotiable. We are talking butter + herbs + salt. Massage it under the skin, all over the skin, and anywhere else you can get it. More butter means more golden, crispy deliciousness. Trying to save some time? Make the compound butter a few days ahead and keep it refrigerated until you're ready to use it.
- Use a roasting rack. We do not steam turkeys in this house. Lifting the bird up lets air circulate and gives you that perfect all-over browning. Plus, you get gorgeous drippings for gravy.
- Start hot. Blast it at a high temperature to get that skin going, then lower the heat and let the turkey finish gently. Crispy on the outside, tender on the inside. Heaven.
- A meat thermometer is your best friend. No guessing, no stress. Check the thickest part of the breast and thigh, avoiding the bone. I aim for 160°F in the breast, allowing it to reach 165°F during resting, and 175–180°F in the thighs for perfectly tender dark meat. If the breast is cooking faster, loosely shield it with foil while the thighs catch up.
- Let the turkey rest. I know it is tempting to dig in right away, but let it cool for at least 20 to 30 minutes. This keeps all those juices right where they belong.
- Brining is magic. It seasons all the way through and keeps the turkey moist. Dry brine, wet brine, Gaby’s Everyday brine... You just cannot go wrong.
- Skip stuffing the turkey if you want the easiest, most consistent results. Cook stuffing separately so your turkey stays juicy and cooks on time.
- Plan backwards from when you want to eat. Figure out your cook time by weight, add in resting time, and make your compound butter the day before so you are not scrambling on Thanksgiving morning.
Herb Roasted Turkey FAQs
Brining isn't required, but I highly recommend it! It helps season the turkey and retain moisture during roasting. Check out my Easy Turkey Brine for both wet and dry brining methods.
For this recipe, plan on approximately 3 hours of roasting time. Start at 450°F for 30 minutes, then reduce to 350°F for the remainder. Cooking times can vary, so always use a meat thermometer to check for doneness.
For food safety, turkey needs to reach 165°F. For this recipe, I aim to remove the breast from the oven at 160°F and allow carryover cooking to bring it to 165°F during resting, while cooking the thighs to 175–180°F for more tender dark meat. Always check both areas with a meat thermometer, avoiding the bone, and verify that the breast reaches 165°F before serving.
For this recipe, I fill the cavity with lemons and fresh herbs instead of bread stuffing. I prefer to cook my Wild Mushroom Stuffing or Cornbread Stuffing separately for easier timing and great texture.
Let the turkey rest for 20–30 minutes after removing it from the oven. This helps the juices redistribute and makes carving easier.
For this recipe, thaw the turkey safely in the refrigerator before brining and roasting. Plan on approximately 24 hours of refrigerator thawing for every 4–5 pounds of turkey, and allow additional time for brining.
Check out the full What’s Gaby Cooking Thanksgiving menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Herb Roasted Turkey
Ingredients
For the Herb Roasted Turkey
- 14 pound turkey thawed if frozen
- 8 tablespoons unsalted butter
- 1 lemon zested
- 2 handfuls fresh flat-leaf parsley
- 2 handfuls fresh thyme leaves
- 2 handfuls fresh sage leaves
- 3 teaspoons kosher salt plus more for seasoning
- 2 teaspoons freshly ground pepper plus more for seasoning
- 2 lemons each cut into halves
For the Homemade Gravy
Instructions
- If the turkey is frozen, thaw it completely in the refrigerator several days before roasting. This is the best time to brine, too!
- Remove the turkey from the fridge and take out the giblets. Pat it dry with paper towels and let it rest at room temperature for 1 to 2 hours. If you used a dry brine, remove it completely along with anything that collected in the roasting pan, then discard the brine. Pat the turkey very dry. Let it sit on the counter for 1 to 2 hours before slathering it with the compound butter.
- Preheat the oven to 450°F and position the rack on the lowest level.
- In a food processor, combine the butter, lemon zest, 1 handful of each herb, 1 teaspoon salt, and ½ teaspoon pepper. Pulse until smooth and evenly mixed.
- Place the turkey breast side up on a roasting rack in a large roasting pan. Rub the herb butter under the skin and all over the outside. Season with salt and pepper.
- Stuff the cavity with the remaining herbs and lemon halves. Tie the legs together with kitchen twine.
- Roast for 30 minutes at 450°F. Then reduce the temperature to 350°F and continue roasting for about 2 to 2½ hours, basting every 30 to 45 minutes.
- Begin checking the internal temperature after about 2½ hours. Insert a meat thermometer into the thickest part of the breast and the innermost part of the thigh, avoiding the bone. Aim for 160°F in the breast, allowing carryover cooking to bring it to 165°F during resting, and 175–180°F in the thigh for tender dark meat. If the breast is cooking faster, loosely shield it with foil while the thighs finish cooking. Verify that the breast reaches 165°F before carving.
- If the skin needs more color, increase the heat to 450°F for the last 10 to 15 minutes.
- Remove the turkey from the oven and rest for 20 to 30 minutes before carving.
Notes
- Let your turkey hang out on the counter before roasting. Give it about 1 to 2 hours to chill out and take the chill off. Starting closer to room temp = super even cooking and juicy meat.
- Compound butter is non-negotiable. We are talking butter + herbs + salt. Massage it under the skin, all over the skin, and anywhere else you can get it. More butter means more golden, crispy deliciousness. Trying to save some time? Make the compound butter a few days ahead and keep it refrigerated until you're ready to use it.
- Use a roasting rack. We do not steam turkeys in this house. Lifting the bird up lets air circulate and gives you that perfect all-over browning. Plus, you get gorgeous drippings for gravy.
- Start hot. Blast it at a high temperature to get that skin going, then lower the heat and let the turkey finish gently. Crispy on the outside, tender on the inside. Heaven.
- A meat thermometer is your best friend. No guessing, no stress. Check the thickest part of the breast and thigh, avoiding the bone. I aim for 160°F in the breast, allowing it to reach 165°F during resting, and 175–180°F in the thighs for perfectly tender dark meat. If the breast is cooking faster, loosely shield it with foil while the thighs catch up.
- Let the turkey rest. I know it is tempting to dig in right away, but let it cool for at least 20 to 30 minutes. This keeps all those juices right where they belong.
- Brining is magic. It seasons all the way through and keeps the turkey moist. Dry brine, wet brine, Gaby’s Everyday brine... You just cannot go wrong.
- Skip stuffing the turkey if you want the easiest, most consistent results. Cook stuffing separately so your turkey stays juicy and cooks on time.
- Plan backwards from when you want to eat. Figure out your cook time by weight, add in resting time, and make your compound butter the day before so you are not scrambling on Thanksgiving morning.
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
I’m used to always putting butter under the skin to help with keeping the meat moist, but not needed if following the brine recipe and this one?
you're totally welcome to! I normally do too if I have leftover butter
Do you have a recommendation for a roasting pan that will fit a 22 pound turkey?
I’m making now because we delayed thanksgiving waiting for my hubs to get home from deployment. It’s finishing up the initial 30 min at 450 but there’s a spot of fat in the bottom of the pan burning and smoking!!! There aren’t a lot of drippings yet! Does that take time?? Help!
just seeing this - yes the drippings take time and you can always add a few glugs of stock to the bottom of the pan to prevent burning
My butter smear technique was a complete failure. The butter would only stick to my hands, not the bird. Bird was room temp and completely dry. I warmed the compound butter a few seconds in the microwave to make it a spread a bit better, but ultimately I ended up mostly putting clumps all over the bird. I'm not sure what I was doing wrong. Suggestions?
Hey Rob - sorry for the delay on responding. Found your comment in the spam folder for some reason. It's a delicate technique but the bird has to be REALLY REALLY dry on the skin. I let my bird sit in the fridge, uncovered, overnight to really dry out the skin before I slather it in the butter. Melting the butter will make it too soft in my experience so that's hard to smear and you'd have to brush it on in that case. Hope this helps!! I have a video on my instagram from last year where I make this if you want to watch! xx
I've been making turkeys for years. This is the first time that everyone raved about the amazing flavor and how moist the turkey was! I brined the turkey for 24 hours before (using Gaby's dry brine recipe).
Thank you for making our Thanksgiving delicious!
Best turkey I've made in 30 years!
Literally THE best turkey recipe I've ever tried. I did your dry brine before doing this recipe. The turkey was tender and incredibly flavorful. Everyone in my family raved over it. This will be my go-to every Thanksgiving. Thank you for the perfect recipe!
Omg.
This is the best turkey I’ve ever made. Thank you so much for the brine and herb recipe.
Gravy came out awesome too.
Hi Gaby! I have a 19 lb turkey currently in the fridge with your dry brine! How long would you say to roast it for? I’ve never made a turkey this size before! Thanks so much!!
Just made THREE of these turkeys. Followed Gaby's ingredients and directions Exactly AND IT WORKED perfectly. Use the dry brine.! This is the best turkey you will ever have in your life. Thank you so much Gaby! Making your mushroom stuffing. It's to die for!!! so thankful for you. I know this is a lot of work for you to answer everyone's questions, and I just want you to know that all of your comments have helped me a lot.
Just made THREE of these turkeys. Followed Gaby's ingredients and directions Exactly AND IT WORKED perfectly. Use the dry brine.! This is the best turkey you will ever have in your life. Thank you so much Gaby! Making your mushroom stuffing. It's to die for!!! so thankful for you. I know this is a lot of work for you to answer everyone's questions, and I just want you to know that all of your comments have helped me a lot.
Hi Gabby - I used your dry brine yesterday and want to clarify the rest time. This recipe says "remove the turkey from the brine / refrigerator, remove the giblets from inside, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature" but the brine recipe says to let it rest 4 hours in the fridge with the brine wiped off. So is it 4 hours in the fridge and then 2 hours on the counter for a total of 6 hours before putting in the oven?
if you can swing it - YES! you just want it to warm up a bit before putting into the oven
I just finished the dry brine and want to clarify ... do you brush off the brine and put back in the fridge for 4 hours and then put it on the counter for 2 hours to rest - so a total of 6 hours?
Also, do you use the kosher salt again when you put the compound butter on? Thanks!!
correct - brush off and let it dry out in the fridge. Then let it come to room temp before putting into the oven. Kosher salt - yes
Do you cook it breast side up the whole time or starting with breast down? Thanks!
breast up whole time
I noticed that you talk about garlic, but I don’t see garlic as one of the ingredients in this recipe?
no garlic!!
It is in the dry brine