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This oven roasted turkey with herbed butter has been my Thanksgiving go-to for over 25 years—and once you taste how juicy and flavorful it is, it’ll be yours too!
Type of Cuisine:
American
Prep Time: 30 minutes.
Cook Time: 2 hours 30 minutes
How Many Servings?
10-12 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 21 lbs. turkey (clean and dry) | |
| 2 tablespoons fresh rosemary (chopped fine) | |
| 2 tablespoons fresh sage (chopped fine) | |
| 2 tablespoons fresh thyme (chopped fine) | |
| 12 oz unsalted butter (soften) | |
| 2 oranges zest | |
| 1 large onion (chopped) | |
| 8 celery stalks (roughly chopped) | |
| 1 fennel (chopped roughly) | |
| 5 carrots (peeled and chopped) | |
| Salt and pepper to season | |
| 1 cup water |
Preparation
1
Prep and Clean Your Turkey
Remove the turkey from its packaging and rinse it thoroughly inside and out with cold water. Pull out and discard the giblets and neck from the cavity (they're usually in a bag). Pat the turkey completely dry with paper towels—this helps the skin get extra crispy. For an even cleaner bird, you can gently scrub the skin with a mixture of coarse salt and a splash of white vinegar, then rinse again and pat dry. Repeat the drying process as needed to ensure the turkey is completely dry.
Remove the turkey from its packaging and rinse it thoroughly inside and out with cold water. Pull out and discard the giblets and neck from the cavity (they're usually in a bag). Pat the turkey completely dry with paper towels—this helps the skin get extra crispy. For an even cleaner bird, you can gently scrub the skin with a mixture of coarse salt and a splash of white vinegar, then rinse again and pat dry. Repeat the drying process as needed to ensure the turkey is completely dry.
2
Make Your Herbed Butter
Let the butter sit at room temperature until it's soft and easy to mix—about 30 minutes. While it's softening, wash and thoroughly dry your fresh herbs (rosemary, sage, and thyme). Finely chop them and set aside. You want the herbs nice and dry so they blend smoothly into the butter.
Let the butter sit at room temperature until it's soft and easy to mix—about 30 minutes. While it's softening, wash and thoroughly dry your fresh herbs (rosemary, sage, and thyme). Finely chop them and set aside. You want the herbs nice and dry so they blend smoothly into the butter.
3
Prep Your Roasting Pan and Oven
Preheat your oven to 425°F and position a rack in the lower third—this ensures even heat circulation around the turkey. Chop your vegetables (onions, carrots, celery) into large chunks. Spread most of them across the bottom of your roasting pan to create a flavorful bed for the turkey to sit on, but reserve about 2 cups to stuff inside the cavity for extra flavor and moisture.y.
Preheat your oven to 425°F and position a rack in the lower third—this ensures even heat circulation around the turkey. Chop your vegetables (onions, carrots, celery) into large chunks. Spread most of them across the bottom of your roasting pan to create a flavorful bed for the turkey to sit on, but reserve about 2 cups to stuff inside the cavity for extra flavor and moisture.y.
4
Season and Stuff the Turkey
Place your dried turkey in the prepared roasting pan. Now for the best part! Gently lift the skin over the breast and carefully slide your fingers underneath, working your way toward the neck to create a pocket. Spread half of the herbed butter evenly under the skin, directly on the breast meat. This keeps it incredibly moist and flavorful. Stuff the cavity with the 2 cups of reserved vegetables and a few sprigs of fresh herbs for extra aromatics while it roasts.
Place your dried turkey in the prepared roasting pan. Now for the best part! Gently lift the skin over the breast and carefully slide your fingers underneath, working your way toward the neck to create a pocket. Spread half of the herbed butter evenly under the skin, directly on the breast meat. This keeps it incredibly moist and flavorful. Stuff the cavity with the 2 cups of reserved vegetables and a few sprigs of fresh herbs for extra aromatics while it roasts.
5
Truss, Butter, and Get Ready to Roast
Tie the turkey's legs together with kitchen twine, this helps it cook evenly and gives you that classic roasted turkey shape. Place the turkey breast-side up on top of the vegetables in your roasting pan. Now take the remaining herbed butter and spread it generously all over the outside of the turkey, the breast, legs, wings, everywhere. Don't be shy with it! Pour 1 cup of water into the bottom of the pan to keep things moist, then tent the turkey loosely with aluminum foil. Make sure it's completely covered but not touching the skin.
Tie the turkey's legs together with kitchen twine, this helps it cook evenly and gives you that classic roasted turkey shape. Place the turkey breast-side up on top of the vegetables in your roasting pan. Now take the remaining herbed butter and spread it generously all over the outside of the turkey, the breast, legs, wings, everywhere. Don't be shy with it! Pour 1 cup of water into the bottom of the pan to keep things moist, then tent the turkey loosely with aluminum foil. Make sure it's completely covered but not touching the skin.
6
Roast to Golden Perfection
Start roasting at 425°F for 30 minutes, this high heat gets the skin browning beautifully. After 30 minutes, reduce the oven temperature to 350°F and continue roasting for another 2-3 hours (depending on your turkey's size). About 30 minutes before you think it's done, remove the foil so the skin can get gorgeously golden and crispy. Your turkey is ready when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. I usually pull mine at 160°F since it continues cooking during the rest. Remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving. This resting time lets all those delicious juices redistribute throughout the meat. Carve, Serve, and Enjoy! Transfer your beautiful oven-roasted turkey to a cutting board or serving platter, carve, and watch everyone's faces light up when they take that first bite. Happy Thanksgiving! Wishing you and your loved ones a table full of delicious food and hearts full of gratitude.
Start roasting at 425°F for 30 minutes, this high heat gets the skin browning beautifully. After 30 minutes, reduce the oven temperature to 350°F and continue roasting for another 2-3 hours (depending on your turkey's size). About 30 minutes before you think it's done, remove the foil so the skin can get gorgeously golden and crispy. Your turkey is ready when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. I usually pull mine at 160°F since it continues cooking during the rest. Remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving. This resting time lets all those delicious juices redistribute throughout the meat. Carve, Serve, and Enjoy! Transfer your beautiful oven-roasted turkey to a cutting board or serving platter, carve, and watch everyone's faces light up when they take that first bite. Happy Thanksgiving! Wishing you and your loved ones a table full of delicious food and hearts full of gratitude.