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The Ultimate Juicy Roast Turkey with Crispy Herb Butter Skin

Close-up of a perfectly roasted turkey with a slice cut out, revealing moist white meat and a seasoned, crispy skin.
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This recipe delivers a perfectly roasted turkey centerpiece for your holiday feast, guaranteeing moist meat and beautifully browned, crisp skin using a simple herb butter technique.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 large onion, quartered
  • 1 lemon, halved
  • 1 head garlic, halved crosswise
  • 2 cups chicken or turkey broth

Instructions

  1. Remove the turkey from its packaging. Remove the neck and giblets from the cavities. Pat the entire turkey surface dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, kosher salt, and pepper to create the herb butter.
  3. Gently separate the skin from the breast meat using your fingers, being careful not to tear the skin. Rub about half of the herb butter mixture directly onto the breast meat under the skin.
  4. Rub the remaining herb butter mixture all over the outside of the turkey skin.
  5. Place the onion quarters, lemon halves, and garlic head halves inside the main cavity of the turkey. Do not stuff the turkey.
  6. Place the turkey on a roasting rack inside a large roasting pan. Pour the chicken broth into the bottom of the roasting pan.
  7. Preheat your oven to 425 degrees Fahrenheit. Place the turkey in the preheated oven.
  8. Roast the turkey at 425°F for 30 minutes to start crisping the skin.
  9. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165 degrees Fahrenheit. This usually takes about 13-15 minutes per pound total cooking time.
  10. Baste the turkey with the pan drippings every 45 minutes during the lower temperature roasting phase.
  11. Once the turkey reaches 165°F, remove it from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This resting period keeps the meat juicy.

Notes

  • For the crispiest skin, you can place the turkey uncovered in the refrigerator overnight after applying the herb butter.
  • If the turkey skin begins to brown too quickly, loosely cover the breast area with aluminum foil.
  • Use the pan drippings to make a flavorful gravy for your holiday feast.

Nutrition

Find it online: https://bringdish.com/ultimate-juicy-roast-turkey-recipe/