Easy Roast Turkey with Herb Butter

A golden, crackling skin. Juicy, tender meat that slices clean and stays moist. This Easy Roast Turkey is my calm and no-baste method that lets the oven do the work while your kitchen fills with the most delicious, buttery herb aroma.

I've tested this version over many holidays to lock in timing, texture, and that deep savory flavor. The herb butter melts under and over the skin, the legs turn beautifully bronzed, and the drippings make silky, rich gravy. Ready to try it? Let's dive in.

this RECIPE

Why You'll Love This Recipe

• Simple minutes-per-pound timing, no fuss or basting
• Classic herb butter for crisp skin and juicy meat
• Pantry-friendly ingredients, beginner-friendly method
• Works for a range of turkey sizes with clear cues
• Perfect centerpiece for Thanksgiving or any cozy gathering

EASY ROAST TURKEY

INGREDIENTS

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INGREDIENT NOTES & SUBSTITUTIONS

• Turkey size: The timing below is based on 350°F. Plan about 13 minutes per pound. Start checking early.
• Herbs: Swap in poultry seasoning if you're short on fresh herbs. Use 2 to 3 teaspoons total.
• Butter: Salted butter works; reduce added salt slightly.
• Aromatics: Orange halves or onion wedges add a gentle sweetness if you prefer citrus or onion notes.
• Salt: Season inside and out. The herb butter has salt, so you only need about 1 teaspoon more on the bird.

PREPARATION

1. Warm up: Take the turkey and butter out of the fridge 1 hour before roasting to take the chill off. Set the turkey on a rimmed baking sheet to catch any spills.
2. Mix herb butter: In a bowl, mash softened butter with sage, thyme, rosemary, garlic, salt, and pepper.
3. Heat oven: Position a rack in the lower third. Preheat to 450°F.
4. Unpack turkey: Remove packaging, then remove giblets and neck from the cavity. Drain excess liquid from the cavity.
5. Dry and season: Pat the turkey very dry, including the cavity. Lightly season all over with salt and pepper, adding about 1 teaspoon salt inside the cavity.
6. Stuff for aroma: Tuck the lemon halves, herb sprigs, and peeled garlic cloves inside the cavity.
7. Butter the bird: Rub herb butter all over the turkey, including under the skin where you can reach, and across the breast, legs, and thighs. Skip the very bottom.
8. Tuck and tie: Tuck wingtips under the body. Tie legs together with kitchen twine for a tidy shape.
9. Roast setup: Place the turkey breast-side up on the rack set in your roasting pan.
10. Into the oven: Place the pan in the oven and immediately reduce the temperature to 350°F.
11. Roast: Plan about 13 minutes per pound at 350°F. For a 14-pound turkey, this is roughly 3 hours. Start checking 30 minutes early. Insert an instant-read thermometer into the thickest part of the thigh without touching bone. You're looking for 165°F at the thigh.
12. Shield if browning early: The skin will brown before the meat is done. When it's a deep golden color, tent loosely with non-stick foil for the rest of the cook to prevent over-browning. No basting needed.
13. Finish and rest: When the thermometer reads 165°F at the thigh, tilt the roasting rack so juices run into the pan for gravy. Transfer the turkey on its rack to a large cutting board or platter. Rest 20 minutes so the juices settle.

Visual Cues To Trust

• Skin: deeply golden and crisp
• Thigh juices: run mostly clear
• Legs: wiggle easily at the joint

PRO TIPS FOR SUCCESS

ROASTING TIME GUIDE

• 12 pounds: about 2 hours 36 minutes
• 14 pounds: about 3 hours 2 minutes
• 16 pounds: about 3 hours 28 minutes
  Tip: Opening the oven drops heat. Peek with purpose to stay on schedule.

STORAGE AND REHEATING

• Fridge: Store carved leftovers in airtight containers up to 3 days.
• Freeze: Up to 3 months. Press out air and label. Thaw overnight in the fridge.
• Reheat: Splash with broth, cover, and warm at 300°F until heated through, about 15 to 20 minutes.

MAKE AHEAD & FREEZING

• Herb butter: Mix up to 3 days ahead; keep chilled.
• Dry brine option: Salt the turkey lightly the day before, uncovered in the fridge, for even deeper seasoning.
• Freeze leftovers: Turkey freezes beautifully for soups, pot pies, or sandwiches.

TIPS AND VARIATIONS

• Citrus twist: Swap lemon for orange and add a pinch of ground coriander to the butter.
• Garlic lovers: Roast extra whole garlic in the pan to mash into the gravy.
• Herb swap: Use tarragon or marjoram if that's what you have.
• Gravy booster: Deglaze pan drippings with dry white wine before adding stock.
• Smaller gathering: Roast a spatchcocked 10- to 12-pound bird for quicker, even cooking.

FAQs

📖 Recipe

Easy Roast Turkey with Herb Butter

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• Author: Lily
• Prep Time: 20 minutes active, plus 60 minutes at room temp
• Cook Time: 2 hours
• Total Time: 4 hours
• Yield: 14 servings 1x
• Category: Main dish
• Method: Roasting
• Cuisine: American

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Description

Golden, crisp skin and juicy, tender meat - this Easy Roast Turkey with Herb Butter is a no-baste holiday classic with rich, savory flavor and stress-free steps.

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Ingredients

Units USM Scale 1x2x3x

• 1 whole turkey, 14 to 16 pounds, thawed if frozen
• Salt and pepper, to taste
• 1 cup unsalted butter, softened
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 lemon, halved
• A few sprigs each fresh sage, thyme, and rosemary
• 1 head garlic, cloves separated and peeled

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Instructions

1. Remove turkey and butter from the fridge 1 hour before roasting.
2. Mash butter with herbs, garlic, salt, and pepper.
3. Preheat oven to 450°F with rack in lower third.
4. Unpack turkey; remove giblets and neck. Drain cavity.
5. Pat very dry. Season lightly with salt and pepper, including about 1 teaspoon salt in the cavity.
6. Stuff cavity with lemon, herb sprigs, and garlic cloves.
7. Rub herb butter all over the turkey, including under the skin where possible.
8. Tuck wingtips under; tie legs if desired.
9. Place turkey breast-side up on rack in roasting pan.
10. Put pan in oven; reduce heat to 350°F.
11. Roast about 13 minutes per pound. Begin checking 30 minutes early. When the thigh reaches 165°F, it's done. Tent with foil if skin browns too much.
12. Let rest 20 minutes before carving. Slice and serve.

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Notes

Store leftovers in airtight containers up to 3 days or freeze up to 3 months. Reheat with broth at 300°F, covered, until warmed through. Make herb butter up to 3 days ahead.

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Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 0g
• Sodium: 820mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 52g
• Cholesterol: 170mg

SERVING SUGGESTIONS

Set slices on a warm platter with a shower of chopped herbs. Pair with creamy mashed potatoes, green beans, and soft dinner rolls. Spoon over glossy pan gravy and add a tangy cranberry sauce for a bright, jammy contrast. This Easy Roast Turkey makes the whole table go quiet in the happiest way.

NUTRITION & NOTES

• Per serving (approximate, with skin and butter, 12 servings): 480 calories, 27g fat, 52g protein, 2g carbs, 820mg sodium
• Skill level: Easy
• Tested: Many times to keep timing dependable and texture consistently juicy.

Helpful Resource

For food safety and doneness temperatures, see the official guidance here: Safe Minimum Internal Temperatures for Poultry.

Related Recipes / Internal Links

You may also like my Creamy Mushroom Risotto recipe for a cozy, elegant side.