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Cozy Herb Butter Roasted Turkey with Garlic & Sage

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This is the juiciest, most flavorful turkey you’ll ever make. A simple herb butter technique, inspired by a neighbor’s no-fuss approach, delivers incredibly moist meat and crispy, golden skin with minimal effort.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 (12-14 pound) whole turkey, thawed if frozen
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 large onion, quartered
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • Fresh sage, rosemary, and thyme sprigs (optional)

Instructions

  1. About 45 minutes before you plan to start, take the turkey out of the refrigerator and let it sit at room temperature. Remove the neck and giblets from the cavity. Pat the turkey completely dry inside and out with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, chopped sage, rosemary, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix until well combined.
  3. Season the inside of the turkey cavity generously with salt and pepper. Stuff it with the quartered onion, lemon halves, and smashed garlic cloves. If you have extra herb sprigs, tuck those in too.
  4. Using your fingers, gently loosen the skin from the breast meat. Start at the neck cavity and work your way down, being careful not to tear the skin. Take about two-thirds of the herb butter and push it under the skin, spreading it evenly over both breasts. Rub the remaining butter all over the outside of the turkey, covering the legs, thighs, and wings.
  5. Sprinkle the remaining 1 tablespoon of salt and 1 teaspoon of pepper all over the outside of the turkey.
  6. Using kitchen twine, tie the turkey legs together. Tuck the wing tips under the body of the turkey.
  7. Place the turkey on a roasting rack inside your roasting pan. Pour about 1 cup of water or chicken broth into the bottom of the pan. Roast in a preheated 425°F (220°C) oven for 30 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue roasting.
  8. A 12-14 pound turkey will take approximately 2 1/2 to 3 hours total. Start checking the internal temperature about 30 minutes before you think it will be done.
  9. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. You’re looking for 165°F (74°C). Also check the breast, which should be at 160°F (71°C). If the skin is getting too dark before the turkey is done, tent it loosely with aluminum foil.
  10. Once the turkey is out of the oven, transfer it to a cutting board or platter. Let it rest, uncovered, for at least 30 minutes before you start carving.

Notes

Let the turkey come to room temperature for 45 minutes before roasting for even cooking. Pat the turkey bone-dry for crispy skin. Use an instant-read thermometer instead of the pop-up timer. Let the turkey rest for at least 30 minutes before carving to retain juices. The herb butter can be made up to 3 days in advance.

Nutrition

Keywords: roasted turkey, herb butter turkey, Thanksgiving turkey, garlic sage turkey, juicy turkey, crispy skin turkey, holiday turkey

Find it online: https://ovenmila.com/cozy-herb-butter-roasted-turkey-with-garlic-and-sage/