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Master the Juiciest Ever Roast Turkey with Herb Butter

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Learn how to make the juiciest roast turkey ever, infused with flavorful herb butter. This recipe, shared by Mei from Spoon & Sprout, brings together tradition and fresh ideas for a perfect Thanksgiving centerpiece.

Ingredients

Scale
  • 1 (12-15 pound) whole turkey, thawed
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cups chicken broth

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the turkey dry with paper towels.
  3. In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, salt, and pepper. Mix well.
  4. Gently loosen the skin over the turkey breast and thighs. Spread about half of the herb butter under the skin.
  5. Rub the remaining herb butter all over the outside of the turkey.
  6. Place the onion, carrots, and celery in the bottom of a roasting pan.
  7. Place the turkey on top of the vegetables.
  8. Pour the chicken broth into the bottom of the roasting pan.
  9. Roast for 30 minutes at 425°F (220°C).
  10. Reduce the oven temperature to 325°F (160°C).
  11. Continue roasting for about 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
  12. Baste the turkey with the pan juices every 30-45 minutes.
  13. If the skin starts to brown too quickly, loosely tent the turkey with foil.
  14. Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving.

Notes

  • Ensure your turkey is fully thawed before roasting.
  • For extra crispy skin, make sure the turkey is completely dry before applying the herb butter.
  • Resting the turkey is crucial for juicy meat; don’t skip this step!

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