Perfect Herb Butter Roast Turkey (With Juicy Breast & Crispy Skin)

Servings: 10–12

⏲️ Total Time: ~4.5 to 5 hours (including prep and rest time)

Best For: Thanksgiving, Christmas, Eid feasts, dinner parties

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Ingredients

For the Turkey:

• 1 whole turkey (12–14 lbs), thawed if frozen

• Salt and black pepper, to taste

• 1 onion, quartered

• 1 head of garlic, halved

• 1 lemon, halved

• A few sprigs of fresh herbs (thyme, rosemary, sage, parsley)

• 1 cup low-sodium chicken or turkey broth (for the roasting pan)

For the Herb Butter:

• ¾ cup (1 ½ sticks) unsalted butter, softened

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, finely chopped

• 1 tablespoon fresh sage, finely chopped

• 4 cloves garlic, minced

• Zest of 1 lemon

• 1 tablespoon lemon juice

• 1 teaspoon salt

• ½ teaspoon black pepper

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Equipment Needed:

• Roasting pan with rack

• Kitchen twine

• Meat thermometer

• Basting brush

• Aluminum foil

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‍ Instructions

Step 1: Thaw (If Using a Frozen Turkey)

• Place the frozen turkey in the refrigerator at least 3–4 days before cooking.

• Never thaw at room temperature. Always thaw safely in the fridge.

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Step 2: Prepare the Turkey

1. Remove the turkey from its packaging.

2. Remove the neck and giblets from inside the cavity. (Save for making stock or discard.)

3. Pat the turkey dry inside and out with paper towels.

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Step 3: Make the Herb Butter

In a small bowl, combine:

• Softened butter, chopped herbs, garlic, lemon zest, lemon juice, salt, and pepper.

• Mix until well combined into a soft herb butter.

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Step 4: Season the Turkey

1. Gently loosen the skin over the turkey breast using your fingers.

2. Spread half the herb butter under the skin, directly over the meat.

3. Spread the remaining butter over the entire outside of the turkey (breast, legs, wings, and back).

4. Season the cavity generously with salt and pepper.

5. Stuff the cavity with:

   • Onion quarters, garlic halves, lemon halves, and fresh herbs.

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Step 5: Truss & Rest

• Tie the legs together with kitchen twine and tuck the wing tips under the body.

• Let the turkey rest at room temperature for 30–45 minutes before roasting.

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Step 6: Roast the Turkey

1. Preheat your oven to 325°F (165°C).

2. Place the turkey breast-side up on a roasting rack set inside a large roasting pan.

3. Pour 1 cup broth into the bottom of the pan to prevent drippings from burning.

Basting (Optional):

• Every 45–60 minutes, baste the turkey with pan juices or melted butter.

• Add more broth or water if the bottom of the pan dries out.

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Step 7: Roast Time Guide

• Insert a meat thermometer into the thickest part of the breast and thigh (not touching bone).

• The turkey is done when:

  • Breast: 160–165°F

  • Thigh: 170–175°F

✅ The temperature will rise slightly as the turkey rests.

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Step 8: Resting Is Key

• Remove the turkey from the oven and tent loosely with foil.

• Let it rest for 30–45 minutes before carving.

This allows the juices to redistribute and keeps the meat moist.

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Step 9: Carving the Turkey

1. Cut through the skin between the leg and breast.

2. Remove drumsticks and thighs.

3. Carve off the wings.

4. Slice the breast meat across the grain into thick slices.

5. Arrange all parts attractively on a platter (like in your photo), garnish with:

   • Fresh cranberries

   • Herbs (sage, rosemary)

   • Lemon slices

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Optional Garnishes

• Fresh Cranberries: Add festive color and tartness.

• Roasted Garlic Bulbs

• Herb Butter Drizzle: Melt leftover herb butter and drizzle over sliced meat.

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Serving Suggestions

Pair with classic sides like:

• Mashed potatoes & gravy

• Cranberry sauce

• Green bean almondine

• Stuffing or dressing

• Dinner rolls or cornbread

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Storage & Leftovers

• Fridge: Store in airtight containers for up to 4 days.

• Freezer: Freeze carved turkey meat for up to 3 months.

• Reheat: Gently reheat in foil at 300°F or use for soups, sandwiches, or casseroles.

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Tips for Success

• Let it rest after roasting to prevent dry meat.

• Don’t overcook — use a thermometer!

• Brining the turkey (wet or dry) can increase moisture and flavor (optional for extra juiciness).