Herb Roasted Turkey
Updated Nov 02, 2025, Published Nov 01, 2015
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A Classic Thanksgiving Showstopper
There’s nothing quite like the aroma of a golden, herb-infused turkey roasting in the oven. This Herb Roasted Turkey recipe is a classic that transforms the centerpiece of your holiday table into a flavorful, juicy, and beautifully browned masterpiece. Whether you’re hosting Thanksgiving or a festive family dinner, this turkey delivers all the flavor without any fuss.
By rubbing a mixture of butter, fresh herbs, and lemon zest under the skin and over the exterior, the turkey stays moist while the skin crisps to a gorgeous golden finish. The result is tender meat infused with subtle notes of thyme, rosemary, sage, parsley, and a hint of bright lemon—a combination that’s timeless and crowd-pleasing.
If you’re stuffing your turkey, this recipe pairs perfectly with our Country Cornbread Dressing, but unstuffed, it still shines with lemon wedges tucked into the cavity for a zesty aromatic boost.
What You’ll Need
- 1 12–14 pound turkey
- 1 cup unsalted butter, room temperature
- Finely grated zest of 1 lemon
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh sage
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 cup chicken stock
Optional for stuffed turkey:
- 1 recipe Country Cornbread Dressing
Optional for unstuffed turkey:
- 4–5 lemons cut into wedges
Why You’ll Love It
- Classic flavor with minimal effort: Fresh herbs and lemon elevate the natural turkey taste.
- Moist, tender meat: Butter under the skin keeps the breast juicy and flavorful.
- Crispy, golden skin: A visual and culinary highlight for your holiday table.
- Versatile: Works perfectly stuffed with dressing or unstuffed with aromatic lemon.
- Make-ahead friendly: Prep your herb butter in advance to streamline roasting day.
How to Make It
- Remove the turkey from the refrigerator 1 hour before roasting. Rinse inside and out, and pat dry.
- Preheat oven to 425ºF and move the rack to the lowest position.
- Mix butter with lemon zest, herbs, 1 teaspoon salt, and ½ teaspoon pepper. Reserve ½ cup for turkey gravy.
- Loosen the skin over the breast and rub half of the herb butter under the skin. Season the cavity with salt and pepper. If stuffing, loosely fill with dressing; otherwise, add lemon wedges. Tie the legs together.
- Spread the remaining butter over the outside of the turkey and season with salt and pepper. Place on a rack in a roasting pan.
- Roast at 425ºF for 30 minutes, then reduce oven to 350ºF, pour in chicken stock, and tent with foil. Continue roasting for 3–4 hours, basting every 30 minutes, until the thickest part of the thigh reaches 175ºF.
- Remove the turkey, cover with foil, and let rest for 30 minutes before carving.
FAQs
How do I know when the turkey is done?
Use an instant-read thermometer in the thickest part of the thigh. It should reach 175ºF; it will rise slightly while resting.
Can I make the herb butter ahead of time?
Yes! Prepare it a day in advance and store in the fridge to save time on roasting day.
Should I stuff the turkey or cook the dressing separately?
Both work! Stuffed turkey adds flavor to the meat, while cooking some dressing separately ensures even cooking and a moister result.
How do I keep the breast meat from drying out?
Rubbing butter under the skin and basting periodically keeps the breast juicy. Tent with foil if it browns too quickly.
This Herb Roasted Turkey is a classic that makes your holiday dinner shine. Juicy, flavorful, and aromatic, it’s the perfect centerpiece for any festive meal—especially when paired with all your favorite gluten-free sides.
Herb Roasted Turkey
Ingredients
- 1 12-14 pound turkey
- 1 cup unsalted butter, room temperature
- Finely grated zest of 1 lemon
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh sage
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 cup chicken stock
For stuffed turkey:
- 1 recipe Country Cornbread Dressing
For unstuffed turkey:
- 4-5 lemons, cut into wedges
Instructions
- Remove the turkey from the refrigerator 1 hour before you’re planning to roast. Remove the neck and giblets. Rinse the turkey inside and out and dry well with paper towels.
- Move the oven rack to the lowest position and preheat the oven to 425ºF.
- Combine the butter with lemon zest, herbs, 1 teaspoon salt, and ½ teaspoon pepper. Reserve ½ cup butter mixture for Easy Turkey Gravy.
- Starting at the neck end, slide your hand between the skin and breast meat to loosen the skin. Rub half of the remaining herb butter under the skin. Season the cavity of the turkey with salt and pepper. If stuffing the turkey, loosely pack the neck and main cavity with dressing. Place the remainder of the dressing in a baking dish to cook separately. If cooking the turkey unstuffed, place the lemon wedges in both cavities. Tie the legs together with kitchen string. Place the turkey on a rack in a roasting pan and slather the remaining herb butter all over the outside of the turkey. Season with more salt and pepper.
- Roast the turkey for 30 minutes. Reduce oven temperature to 350ºF, pour the chicken stock into the pan, and tent the turkey with a piece of foil. Cook the turkey for another 3-3½ hours (unstuffed) or 3½-4 hours (stuffed), basting with the pan juices every 30 minutes. After 2½ hours, begin checking the temperature of the turkey by sticking an instant read thermometer into the thickest part of the thigh. When the temperature reaches 175ºF, the turkey is ready (temperature will rise another 5ºF while resting). Remove the turkey from the oven, cover with foil, and let rest for 30 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
