Go Back

Perfect Thanksgiving Turkey Herb Butter

Learn how to make a Perfect Thanksgiving turkey with our step-by-step guide. This roasted turkey is seasoned with fresh herbs and butter for a juicy, flavorful centerpiece.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 3 hours
13 hours
Total Time 16 hours 45 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 410 kcal

Equipment

  • measuring spoons
  • knife
  • cutting board
  • mixing bowl
  • roasting pan
  • wire rack
  • oven
  • kitchen twine
  • instant-read meat thermometer

Ingredients
  

Turkey and Brine

  • 1 whole turkey 12 to 14 pound, fresh or fully thawed
  • 2 1/2 tbsp kosher salt

Herb Butter

  • 1/2 cup unsalted butter softened
  • 1 tbsp fresh sage finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp freshly ground black pepper

Aromatics and Broth

  • 1 large yellow onion quartered
  • 2 medium carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 2 cups low-sodium chicken broth warmed

Instructions
 

  • If frozen, ensure the turkey is fully thawed in the refrigerator for several days prior to cooking. Remove the turkey from its packaging, carefully detach the giblets and neck from the cavity, and discard or reserve for gravy. Using paper towels, pat the turkey thoroughly dry, both inside and out. Place the dried turkey on a wire rack set inside a sturdy roasting pan.
  • Evenly sprinkle the 2 1/2 tablespoons of kosher salt all over the exterior of the turkey, paying extra attention to the breast and legs. Transfer the turkey, uncovered, to the refrigerator and allow it to dry brine for at least 12 hours or up to 36 hours. This step is crucial for achieving moist, flavorful meat.
  • One hour before roasting, remove the turkey from the refrigerator to allow it to come closer to room temperature. Preheat your oven to 425°F. In a small bowl, combine the softened unsalted butter with the finely chopped fresh sage, fresh thyme, and freshly ground black pepper. Gently separate the skin from the breast meat by carefully sliding your hand underneath, taking care not to tear the skin. Spread half of the seasoned butter mixture evenly under the skin, directly over the breast meat. Rub the remaining butter over the entire exterior of the turkey.
  • Place the quartered yellow onion, roughly chopped carrots, and roughly chopped celery into the turkey’s cavity. Use kitchen twine to tie the turkey legs together, ensuring they are snug. Tuck the wing tips underneath the body of the turkey to prevent them from burning during roasting.
  • Place the prepared turkey in the preheated 425°F oven and roast for 30 minutes, until the skin is beautifully golden brown. Reduce the oven temperature to 325°F. Carefully pour the 2 cups of warmed low-sodium chicken broth into the bottom of the roasting pan. Continue roasting, basting the turkey with the pan juices every 45 minutes. If the turkey skin starts to brown too quickly, loosely tent the turkey with aluminum foil.
  • Continue roasting for an additional 2 to 2 1/2 hours, or until an instant-read meat thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F. Once the turkey reaches the correct internal temperature, remove it from the oven and carefully transfer it to a large carving board. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes (up to 1 hour). This resting period is crucial for the juices to redistribute, ensuring a tender and moist turkey. Carve and serve your perfect Thanksgiving turkey.

Notes

Dry brining for at least 12 hours is crucial for moist, flavorful meat. Let the turkey rest after roasting for the juiciest results.
Keyword herb butter, roasted, Thanksgiving, turkey