Easy Roast Turkey with Garlic Herb Butter and Crisp Skin
By Isabella Quinn
Prep
30 min
Cook
180 min
Total
210 min
Servings
10
Level
Easy
Choose a 14- to 16-pound whole turkey with enough room for leftovers; its size suits the garlic herb butter and lemon-herb cavity filling. This oven-roasted turkey has tender, juicy meat beneath browned, crisped skin, with no basting required.
Softened unsalted butter carries chopped fresh sage, thyme, rosemary, minced garlic, salt, and pepper across the skin. Lemon halves, herb sprigs, and peeled garlic cloves perfume the cavity without stuffing it. The bird is set breast-side up on a rack, which keeps it elevated rather than sitting in liquid, while the high initial oven heat is reduced for roasting.
Expect the skin to brown well before the thigh is finished; begin checking early with an instant-read thermometer in the thickest thigh area. The key visual adjustment is loosely covering the bird with non-stick foil once the skin has browned, not before. Opening the oven repeatedly lengthens cooking, and carving immediately after roasting lets the redistributed juices run out.
Serve the rested turkey with gravy made from the pan drippings and holiday sides such as mashed potatoes or stuffing prepared separately. Leftover meat can be used in turkey soup or turkey chili. Keep the carved portions separate from the bones if you want easier portions for later meals.
Why you'll love this recipe
- A 14- to 16-pound whole turkey provides substantial holiday portions, while the author’s sizing guidance helps account for side dishes and planned leftovers.
- Fresh sage, thyme, rosemary, and garlic make a concentrated butter rub, so a short ingredient list seasons both skin and meat effectively.
- Lemon, herb sprigs, and garlic cloves fill the cavity without stuffing, adding aromatic character while avoiding competition for the bird’s roasting time.
- Using softened unsalted butter lets the herbs adhere evenly to the skin, helping it brown while keeping the roasted meat tender and juicy.
- A roasting rack keeps the turkey elevated instead of steaming in added liquid, which supports the crisped skin described in the recipe.
- The no-basting method leaves the oven closed during roasting, allowing attention to shift toward gravy, carving preparations, and accompanying holiday dishes.
Ingredients
- •1 whole turkey (14-16 pound; see note)
- •salt (to taste)
- •pepper (to taste)
- •1 cup unsalted butter (softened)
- •1 tablespoon fresh sage (chopped finely)
- •1 tablespoon fresh thyme (chopped finely)
- •1 tablespoon fresh rosemary (chopped finely)
- •4 cloves garlic (minced)
- •1 teaspoon salt
- •0.5 teaspoon pepper (or to taste)
- •1 lemon (halved)
- •fresh sage sprigs (a few)
- •fresh thyme sprigs (a few)
- •fresh rosemary sprigs (a few)
- •1 head garlic (broken into cloves and peeled)
Instructions
- 1
Take the turkey out of the fridge 1 hour before roasting and set it on a baking sheet.
- 2
Take the butter out of the fridge to soften.
- 3
Add the butter and the remaining herb butter ingredients to a bowl, then mash them together with a fork.
- 4
Preheat the oven to 450F and move a rack to the bottom third of the oven, removing the other racks.
- 5
Remove the turkey from its packaging and take out the giblets and neck, if included.
- 6
Drain as much liquid as possible from the cavity and return the turkey to the baking sheet.
- 7
Pat the turkey dry with paper towel.
- 8
Season the turkey with salt and pepper, including inside the cavity, using about 1 teaspoon salt in total because the herb butter also contains salt.
- 9
Stuff the cavity with the lemon, herb sprigs, and garlic.
- 10
Rub the turkey all over with the herb butter, avoiding the very bottom of the bird.
- 11
Tuck the wings under the turkey and tie the legs together with kitchen twine, if desired.
- 12
Place the turkey breast-side up on the rack of a roasting pan.
- 13
Put the roasting pan in the oven and reduce the heat to 350F.
- 14
Roast for about 3 hours for a 14-pound turkey, until an instant-read thermometer inserted into the thickest part of the thigh reads 165F.
- 15
Begin testing for doneness 30 minutes before the total roasting time is reached.
- 16
When the skin has browned, loosely cover the turkey with non-stick foil for the remainder of cooking.
- 17
Use 13 minutes per pound at 350F to adjust roasting time for a different-sized turkey.
- 18
Once cooked, carefully tilt the roasting rack so juices inside the turkey spill into the bottom of the pan.
- 19
Lift the rack with the turkey and transfer the turkey to a large cutting board or plate.
- 20
Let the turkey rest for 20 minutes before carving.
- 21
Use the drippings to make gravy while the turkey rests, if desired.
FAQ
Nutrition (per serving)
Calories
537
Protein
56g
Fat
33g
Carbs
3g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
