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a beautiful thanksgiving turkey that's golden brown and super juicy laying on a bed of roasted vegetables in a roasting pan.

Easy Herb Butter Roasted Turkey Recipe for Thanksgiving

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This easy herb butter roasted turkey recipe is the secret to a juicy, flavorful turkey with crispy golden brown skin and the most incredible garlic herb butter flavor. It’s simple enough for a beginner and guaranteed to impress your whole holiday table!
Course Main Course, protein
Cuisine American
Keyword entertaining, holiday entertaining, thanksgiving, turkey recipe
Prep Time 1 hour
Cook Time 4 hours
Servings 10 people

Equipment

Ingredients

For the Outside of the Turkey

  • 3 sticks Salted Butter softened
  • 4 tablespoon Turkey Seasoning Recipe
  • 5 stalks Celery roughly chopped
  • 5 large Carrots roughly chopped
  • 6 cups Chicken broth
  • 12-15 lb Turkey thawed and patted dry

For the Cavity

  • 1 medium Onion quartered
  • 1 Celery butt leafy root end
  • 1 handful Fresh rosemary thyme, and sage (equal parts)
  • 1 bulb Garlic halved horizontally

Optional:

Instructions

  • Preheat oven to 325°F.
  • In a medium bowl, combine softened butter and turkey seasoning and stir until smooth. Set aside.
  • Add chopped carrots and celery to the bottom of the roasting pan with turkey neck and giblets (if included).
  • Place turkey directly on the vegetables or on your roasting rack if you prefer. Pat dry with paper towels.
  • Smear ¾ of the butter mixture all over the turkey under the skin, over the skin, and into every nook and cranny. Be careful not to rip the skin.
  • Add onion, celery butt, garlic bulb, and fresh herbs to the cavity. Rub remaining butter inside for extra flavor.
  • Place in the oven and carefully pour in chicken broth to the bottom of the roasting pan.
  • OPTIONAL: Prepare turkey butter injection marinade if using. If not, continue to roast until internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.
  • After 1 hour, inject the warm butter mixture into multiple spots throughout the turkey (especially the breast and thighs). Repeat every hour until internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.
  • Remove from oven, tent loosely with foil, and rest for 30 minutes before carving.

Video

Notes

I like to turn my roasting pan half way through just to avoid any potential hot spots in your oven. This gets the most beautiful coloring that is even throughout. 
Here's my turkey seasoning that seriously makes this recipe the best!
And here is the savory butter turkey injection marinade if you'd like to take that extra step. Trust me, it's so worth it!