Herb Roasted Turkey

4.92 from 35 votes

A classic Herb Roasted Turkey with fresh parsley, thyme, sage, lemon, and compound butter. Golden, crispy skin, juicy meat, and delicious drippings for Thanksgiving gravy.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

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

1 recipe Turkey 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 (estimated)