Classic Herb Butter Roast Turkey

This recipe focuses on maximising flavour and moisture by seasoning under the skin and letting the bird rest properly.

Roast Turkey

Ingredients (for a 10–14 lb / 4.5–6.3 kg turkey)

• 1 whole turkey (10–14 lbs), thawed

  
  

• 1 cup (2 sticks) unsalted butter, softened

  
  

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme leaves, finely chopped

  
  

• 1 tbsp fresh sage leaves, finely chopped

  
  

• 2 tsp Kosher salt, plus more for seasoning

  
  

• 1 tsp black pepper, plus more for seasoning

  
  

• 1 large onion, quartered

  
  

• 1 lemon, halved

  
  

• 4-6 sprigs of fresh herbs (like thyme, rosemary, parsley) for the cavity

  
  

• 1 cup chicken or turkey stock (for the roasting pan)

Instructions

1. Prep the Turkey: Remove the turkey from the refrigerator 1-2 hours before cooking. Remove the neck and giblets from the cavities. Pat the entire turkey, inside and out, very dry with paper towels.

2. Make the Herb Butter: In a small bowl, mix the softened butter with the chopped rosemary, thyme, sage, 2 tsp salt, and 1 tsp pepper.

3. Seasoning: Gently loosen the skin over the turkey breasts by sliding your fingers between the skin and the meat. Spread about two-thirds of the herb butter directly onto the breast meat under the skin. Rub the remaining butter all over the outside of the skin.

4. Aromatics: Season the cavity generously with salt and pepper. Place the quartered onion, halved lemon, and herb sprigs inside the cavity (do not pack it tightly—this is just for flavor).

5. Roast: Place the turkey on a rack in a roasting pan. Pour the cup of stock into the bottom of the pan. Start the oven at 425°F (220°C) for 20 minutes to crisp the skin, then reduce the heat to 325°F (160°C) for the remainder of the cooking time.

6. Shield and Finish: If the skin begins to brown too quickly, loosely tent the breast with a piece of aluminium foil.

7. Check Temperature: The turkey is done when a meat thermometer inserted into the thickest part of the thigh(avoiding the bone) reads 170°F (77°C), and the breast reads 165°F (74°C).

8. Rest: Remove the turkey from the oven, transfer it to a carving board, and tent it loosely with foil. Let it rest for at least 30 minutes (up to 60 minutes) before carving.

Roast Turkey Cooking Tips

• Dry is Key to Crispy Skin: Patting the skin extremely dry before roasting is the best way to get that beautiful, crisp golden skin. Moisture creates steam, which prevents browning.

• Use a Thermometer: This is the most critical tool. Never rely on the pop-up timer. The breast and thigh cook at different rates, and a meat thermometer ensures both are cooked perfectly—not dry, not raw.

• Don't Baste Constantly: Opening the oven door repeatedly to baste drops the oven temperature, which significantly lengthens the cooking time and actually risks drying out the turkey. The herb butter under the skin handles the moisture job much better.

• REST, REST, REST: This is the secret to a juicy turkey. As the turkey rests, the internal temperature continues to rise slightly (carryover cooking), and the muscle fibers relax, allowing the juices to redistribute throughout the meat. Carving too early guarantees a dry bird.