Herb Butter Roast Turkey
A whole roast turkey looks like a big project, but most of the time is hands-off. Sage, thyme and garlic butter go under the skin to keep the breast moist, the bird roasts low and steady, and the drippings turn into a rich gravy while it rests.
Published
- Prep Time
- 30 mins
- Cook Time
- 3 hrs 30 mins
- Rest
- 30 mins
- Total Time
- 4 hrs 30 mins
- Servings
- 12 servings
How do you make Herb Butter Roast Turkey?
To roast a turkey, rub herb butter under and over the skin of a thawed 5.5-6.5 kg (12-14 lb) turkey and set it on a rack over onion, carrot and celery. Roast at 165°C (325°F) for 3 to 3 3/4 hours, until the thickest part of the thigh reaches 82°C (180°F). Rest for 30-40 minutes and make gravy from the drippings.
- Total time
- 4 hrs 30 mins
- Calories
- 480 per serving
- Protein
- 58 g
- Yield
- 12 servings
- Difficulty
- Medium
- Method
- Roasting
Ingredients
Turkey
Herb butter
Roasting pan
Pan gravy
Equipment
Large roasting pan with a rack · Instant-read thermometer · Foil · Fine-mesh sieve · Medium saucepan · Whisk
Quick Directions
Thaw and prepare the turkey
Thaw the turkey in its wrapping on a tray in the fridge, allowing about 24 hours for every 2-2.5 kg (4-5 lb), so a 6 kg bird needs about 3 days.
Make the herb butter
Mash the softened butter with the garlic, chopped sage, thyme, rosemary, lemon zest and 1 1/2 tsp salt until evenly mixed.
Butter and season the turkey
Starting at the neck end, slide your fingers under the skin to loosen it over the breast and the tops of the thighs, taking care not to tear it.
Roast
Scatter the onions, carrots and celery in the roasting pan, pour in the broth and set the turkey on the rack, breast-side up.
Check that it's cooked
Roast until the thigh reaches 82°C (180°F).
Rest the turkey
Lift the turkey onto a large cutting board, tent it loosely with foil and rest it for 30-40 minutes.
Make the pan gravy
Strain the pan juices through a sieve into a large measuring jug and press on the vegetables.
Carve and serve
Cut the legs away at the joint and separate the drumsticks and thighs.
Step-by-Step Instructions
Follow these detailed steps to make the perfect herb butter roast turkey.
Thaw and prepare the turkey
Thaw the turkey in its wrapping on a tray in the fridge, allowing about 24 hours for every 2-2.5 kg (4-5 lb), so a 6 kg bird needs about 3 days. On the day, heat the oven to 165°C (325°F) with a rack in the lowest position. Remove the neck and giblets and pat the turkey very dry inside and out with paper towels.
Make the herb butter
Mash the softened butter with the garlic, chopped sage, thyme, rosemary, lemon zest and 1 1/2 tsp salt until evenly mixed.
Butter and season the turkey
Starting at the neck end, slide your fingers under the skin to loosen it over the breast and the tops of the thighs, taking care not to tear it. Push about two-thirds of the herb butter under the skin and press it flat from the outside. Rub the rest over the skin, then season all over with the salt and pepper. Put the lemon halves and herb sprigs in the cavity, tuck the wing tips under the body and tie the legs loosely with kitchen twine.
Roast
Scatter the onions, carrots and celery in the roasting pan, pour in the broth and set the turkey on the rack, breast-side up. Roast for 3 to 3 3/4 hours, basting with the pan juices every hour. Add a splash of water if the pan runs dry. Once the breast is deep golden, usually after about 2 hours, cover it loosely with foil so it doesn't darken further.
Check that it's cooked
Start checking at 2 3/4 hours. The turkey is done when an instant-read thermometer pushed into the thickest part of the thigh, without touching the bone, reads 82°C (180°F) and the thickest part of the breast reads at least 74°C (165°F). The juices should run clear, not pink.
Rest the turkey
Lift the turkey onto a large cutting board, tent it loosely with foil and rest it for 30-40 minutes. Resting lets the juices settle back into the meat, and it gives you time to make the gravy and finish the sides.
Make the pan gravy
Strain the pan juices through a sieve into a large measuring jug and press on the vegetables. Let it settle for a few minutes, then spoon 3 tbsp of the fat into a saucepan and skim off and discard the rest. Top up the juices with broth to make 750 ml (3 cups). Heat the fat over medium heat, whisk in the flour and cook for 2 minutes, then slowly whisk in the juices. Simmer for 5-8 minutes, whisking often, until thick enough to coat a spoon. Season with salt and pepper.
Carve and serve
Cut the legs away at the joint and separate the drumsticks and thighs. Slice the breast meat off the bone in one piece on each side, then cut it across the grain into thick slices. Serve with the hot gravy.
Recipe Tips
- Don't stuff the turkey. An unstuffed bird cooks faster and more evenly, and the stuffing can cook in the slow cooker instead.
- A thermometer is the only reliable test. Pop-up timers and cooking times are a guide; ovens and birds vary.
- For a larger 7-9 kg (16-20 lb) turkey, allow about 4 to 4 1/2 hours at the same temperature and start checking at 3 3/4 hours.
- For gluten-free gravy, skip the flour and fat and thicken the simmering juices with 3 tbsp cornstarch mixed with 3 tbsp cold water.
Variations
- Dry brine: a day or two ahead, rub the turkey all over with 2 tbsp coarse salt and refrigerate it uncovered on a tray. Leave the salt out of the herb butter.
- Swap the lemon for orange zest and add 1 tbsp maple syrup to the butter for a sweeter, darker skin.
- Add 2 tbsp dry white wine or apple cider to the gravy with the pan juices.
Nutrition (per serving)
| Calories | 480 |
|---|---|
| Protein | 58 g |
| Carbs | 4 g |
| Fat | 25 g |
| Saturated fat | 10 g |
| Sugar | 1 g |
| Sodium | 640 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours. Carve the meat off the bone and keep it covered for 3-4 days.
- Freezer
- Freeze sliced turkey with a little gravy or broth in airtight containers for up to 3 months.
- Reheat
- Reheat slices, covered, with a splash of broth in a 160°C (325°F) oven until they reach 74°C (165°F).
Herb Butter Roast Turkey FAQs
How long does it take to roast a turkey?
At 165°C (325°F), an unstuffed 5.5-6.5 kg (12-14 lb) turkey takes 3 to 3 3/4 hours and a 7-9 kg (16-20 lb) turkey takes about 4 to 4 1/2 hours. Add 30-40 minutes for resting, and always check with a thermometer.
What temperature should turkey be cooked to?
Cook a whole turkey until the thickest part of the thigh reaches 82°C (180°F), measured without touching the bone. The breast should read at least 74°C (165°F).
How long does it take to thaw a frozen turkey?
In the fridge, allow about 24 hours for every 2-2.5 kg (4-5 lb). To thaw faster, submerge the wrapped turkey in cold water and change the water every 30 minutes, allowing about 30 minutes per 450 g (1 lb). Never thaw a turkey on the counter.
Should I stuff the turkey?
We recommend cooking the stuffing separately. Stuffing inside the bird has to reach 74°C (165°F) to be safe, and by the time it does, the breast is often overcooked. Our slow cooker stuffing frees up the oven as well.
How much turkey do I need per person?
Allow about 500 g (1 lb) of whole turkey per person, or 750 g (1 1/2 lb) if you want leftovers. A 5.5-6.5 kg (12-14 lb) turkey serves 10-12 people.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
