Roasted Herb Butter Turkey
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This Roasted Herb Butter Turkey has a crispy golden brown skin that the whole family will love! With just a few simple ingredients, this turkey is a show stopper with minimal effort!
If you’re looking for more Thanksgiving recipes, be sure to check out some of my other favorites like my Cinnamon Sweet Potatoes, Honey Butter Dinner Rolls, or my Lattice Spiced Apple Pie.
Table of Contents
Why You'll Love This Recipe
Crowd Pleaser: This simple recipe for Roasted Herb Butter Turkey is a total crowd pleaser! Everyone will love this simply spiced turkey. I use rosemary, thyme, and sage for a
Crispy Skin: As the turkey roasts to golden brown perfection, the skin crisps up and is infused with spices. Everyone will be wanting to devour the slices with skin!
Simple & Lightly Seasoned: This simple turkey is lightly seasoned so it tastes amazing on its own, but it will also be delicious with any side dishes!
I created this recipe for my friends at Organic Prairie using their Organic Whole Turkey. Organic Prairie's turkeys are all USA born, raised, and processed. So I know that when I buy a turkey from Organic Prairie, I'm getting the best quality turkey out there!
Ingredients
Organic Prairie Whole Turkey (I had about a 14 pound turkey)
Kettle & Fire Organic Chicken Broth (use code MIMIBAKESCOOKIES for 20% off)
Frontier Co-Op Organic Rosemary
Organic Yellow Onion
Frontier Co-Op Organic Black Pepper
Organic Fresh Rosemary
Organic Fresh Thyme
Organic Bay Leaf
Tools Needed
Roasting Pan
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Step by Step Instructions
Step 1
Make sure your turkey is defrosted. Remove packaging and the bag of giblets from the turkey. Pat dry the turkey with paper towels. Preheat the oven to 325°F.
Step 2
Add the onions and chicken broth to a roasting pan with a roasting rack. Add the turkey to a roasting pan, breast side up.
Step 3
In a medium bowl, add the butter, dried rosemary, dried thyme, dried sage, sea salt, and pepper. Stir to combine completely.
Step 4
Starting at the neck and working your way down, slide fingers underneath the skin and rub half the butter between the bird and skin. With the remaining half of the butter, rub it on the outside of the skin.
Step 5
Add the fresh rosemary, thyme, and bay leaf inside the unstuffed turkey. Tent the turkey with foil.
Step 6
Bake for 15 minutes per pound. Uncover for the last 30 minutes of baking to get a golden brown skin and baste the Turkey with the pan juices every 10 minutes until done. Cook until internal temperature is 165°F.
Baker's Tips
- Use a roasting pan to ensure your skin is golden brown. If you bake turkey in just a baking dish or pot, the bottom may not brown as well as the rest of it. I have the Cuisinart Roasting Pan and I love it!
- I use salted butter, but if you only have unsalted butter, you can add an additional 1/4 teaspoon of salt to the butter and herb mixture.
- You can turn the oven up to 400°F or 425°F for the last 15 minutes if the turkey does not looked browned enough.
- Allow turkey to rest before carving it. You should let turkey rest for about 30 minutes before carving.
FAQ's
Yes, while I used a 14 pound turkey for this recipe, you can use any size. Just be sure to cook your turkey for 15 minutes per pound and use a digital food thermometer to test that the internal temperature is 165°F.
If you don't have a roasting pan, you can use a dutch oven, a baking dish, or you can even create your own roasting pan with a cooling rack on top of a baking sheet. The reason a roasting rack is best is because the bird is elevated so it is not sitting in its own juices, which allows the skin to get crispy. So, a roasting rack allows this. And, even the makeshift roasting rack with a cooling sheet and baking sheet will work. If you're using a dutch oven or baking dish, the bottom of the bird will not get as crispy because it will be cooking in its juices.
You should allow the turkey to rest for at least 30 minutes after its cooked. This will allow the juices to redistribute throughout the bird, making it easier to carve and more tender and moist.
Some of my favorite recipes that go well with this Roasted Herb Butter Turkey are Bone Broth Mashed Potatoes, Simple Cranberry Kale Salad, Maple Bacon Brussels Sprouts, and of course Lattice Spiced Apple Pie for dessert!
Craving More?
Roasted Herb Butter Turkey
Ingredients
- 14 pound whole turkey (you can use smaller or larger too)
- 4 cups chicken broth
- 1 yellow onion (roughly chopped)
- ½ cup salted butter (softened)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon fine sea salt
- ¾ teaspoon black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 bay leaf
Instructions
- Make sure your turkey is defrosted. Remove packaging and the bag of giblets from the turkey. Pat dry the turkey with paper towels.
- Preheat the oven to 325°F.
- Add the onions and chicken broth to a roasting pan with a roasting rack. Add the turkey to a roasting pan, breast side up.
- In a medium bowl, add the butter, dried rosemary, dried thyme, dried sage, sea salt, and pepper. Stir to combine completely.
- Starting at the neck and working your way down, slide fingers underneath the skin and rub half the butter between the bird and skin.
- With the remaining half of the butter, rub it on the outside of the skin.
- Add the fresh rosemary, thyme, and bay leaf inside the unstuffed turkey.
- Tent the turkey with foil.
- Bake for 15 minutes per pound. Uncover for the last 30 minutes of baking to get a golden brown skin and baste the Turkey with the pan juices every 10 minutes until done. Cook until internal temperature is 165°F.
- Serve with additional fresh rosemary and thyme on your platter.
Notes
Nutrition
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