Garlic Herb Butter Roast Turkey is a classic holiday centerpiece that’s all about juicy, tender meat with a crispy, flavorful skin. The garlic and herbs blended into rich butter melt into the turkey as it roasts, filling your kitchen with the most inviting aroma. It’s the kind of meal that makes everyone gather around the table with smiles and big appetites.
I love how the garlic and herbs add a punch of freshness without overpowering the natural turkey flavor. Brushing the bird with herb butter right from the start keeps the turkey moist and gives it that gorgeous golden-brown finish. I usually make an extra batch of the garlic herb butter to spread on toast or veggies, because it’s just too good to waste!
To me, this roast turkey is perfect for sharing on special occasions, but it also makes an amazing Sunday dinner that feels a little fancy. Serve it with mashed potatoes, your favorite cranberry sauce, and some roasted veggies, and you’ve got a meal that brings people together. I always look forward to the leftovers too—turkey sandwiches with a bit of that garlic herb butter are unbeatable.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level, and softened butter spreads easily under the skin. If you want a dairy-free option, try a plant-based margarine, but be aware the flavor will slightly change.
Fresh Herbs: Rosemary, thyme, parsley, and sage bring bright, earthy notes to the turkey. If fresh isn’t available, dried herbs work too—use about a third of the fresh amount since dried herbs are more concentrated.
Garlic: Minced garlic is a must for that rich, aromatic flavor. You can swap fresh garlic for garlic powder in a pinch—about 1 teaspoon powder for 6 cloves—but fresh gives the best taste.
Lemon Zest & Fresh Lemon: The zest adds brightness to the butter, while lemon halves inside the cavity help infuse subtle citrusy moisture during roasting. If you don’t have lemon, a small splash of white wine or apple cider vinegar can add a nice tang.
Turkey: A 10-12 pound whole turkey is a good size for many. If you have a smaller bird, adjust roasting times accordingly, and remember to check the internal temperature carefully for doneness.
How Do You Get Flavor Deep Under the Skin Without Tearing It?
Loosening the skin before seasoning is one of the keys to juicy, flavorful turkey. Here’s how I do it carefully:
- Start at the neck end of the turkey and gently slide your fingers between the skin and the breast meat.
- Work slowly and use the tips of your fingers to separate the skin without making holes or tears.
- Once you have created space, use your hand or a spoon to spread the garlic herb butter evenly under the skin, covering the breasts and thighs.
- This creates a barrier that keeps meat moist while infusing bold herb and garlic flavor right where it counts.
Take your time with this step—it might feel delicate, but patience prevents tearing and the payoff is a juicy, tasty turkey with beautiful herb-spiced skin.
Equipment You’ll Need
- Large roasting pan with rack – holds the turkey so heat circulates evenly for crispy skin.
- Kitchen twine – helps tie legs and tuck wings for even cooking and neat presentation.
- Meat thermometer – ensures your turkey is cooked perfectly without guesswork.
- Mixing bowl – to combine butter and herbs smoothly before spreading.
- Butter knife or spatula – easy for spreading garlic herb butter under the skin.
Flavor Variations & Add-Ins
- Swap rosemary for fresh tarragon or oregano for a slightly different herbal note.
- Add a teaspoon of smoked paprika in the butter mix for a mild smoky flavor and deeper color.
- Mix in grated Parmesan cheese with the garlic herb butter for extra savory richness.
- Stuff the cavity with apples and cinnamon sticks for a hint of sweetness that pairs well with turkey.
Garlic Herb Butter Roast Turkey
Ingredients You’ll Need:
For The Turkey:
- 1 whole turkey (10-12 pounds), thawed if frozen
- Salt and freshly ground black pepper, to taste
- 1 large onion, quartered
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- Fresh rosemary and thyme sprigs for garnish
- Olive oil (optional)
For The Garlic Herb Butter:
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp lemon zest
How Much Time Will You Need?
Preparation takes about 20-30 minutes, including making the herb butter and prepping the turkey. Roasting time will be about 13-15 minutes per pound—so for a 10-12 pound bird, plan on roughly 2.5 to 3 hours in the oven. Then add 20-30 minutes of resting before carving.
Step-by-Step Instructions:
1. Prepping the Turkey:
Preheat your oven to 325°F (163°C). Remove the giblets from the turkey and pat it dry well with paper towels. Place the turkey on a roasting rack inside a large roasting pan.
2. Making the Garlic Herb Butter:
In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, sage, lemon zest, salt, and pepper. Mix everything well so the flavors blend evenly.
3. Seasoning the Turkey:
Carefully loosen the skin on the turkey breast by sliding your fingers underneath, taking care not to tear it. Spread about two-thirds of the garlic herb butter under the skin, covering the breast and thighs. Then rub the remaining butter all over the turkey’s outside skin.
4. Adding Aromatics:
Season the turkey’s cavity with salt and pepper. Stuff the cavity with the quartered onion, lemon halves, and halved head of garlic. You can also tuck in some fresh herb sprigs if you like.
5. Final Prep and Roasting:
If you want, drizzle olive oil over the skin for an extra golden finish. Tie the legs together with kitchen twine and tuck the wing tips under the body to help the turkey cook evenly.
Roast the turkey in your preheated oven. Baste it occasionally with the pan juices, roasting for about 13-15 minutes per pound. Keep an eye on the skin, and if it starts to get too dark, cover loosely with aluminum foil.
6. Resting and Serving:
Remove the turkey from the oven once it reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh. Let it rest for 20-30 minutes before carving, so the juices can settle and the meat stays juicy. Garnish with fresh rosemary and thyme sprigs, and serve with pan drippings or your favorite gravy.
Enjoy your delicious, juicy, garlic and herb-infused roast turkey!
Can I Use a Frozen Turkey for This Recipe?
Yes! Just be sure to completely thaw the turkey in the refrigerator for several days (about 24 hours per 4-5 pounds) before cooking. This ensures even cooking and safe internal temperature.
How Do I Know When the Turkey Is Fully Cooked?
The best way is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone; the turkey is done when it reaches 165°F (74°C).
Can I Prepare the Garlic Herb Butter Ahead of Time?
Absolutely! You can make the herb butter up to 2 days in advance and store it tightly wrapped in the fridge to let the flavors meld. Just bring it to room temperature before spreading under the skin.
What’s the Best Way to Store Leftover Turkey?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or microwave to keep the meat moist and tender.
