Compound Butter & Herb Roast Turkey Recipe
Compound Butter & Herb Roast Turkey Recipe
It’s easy for turkey to turn out dry or bland, especially during the busy holiday season. This recipe uses a simple herb butter under the skin to add flavor and keep the meat moist. Garlic, fresh herbs, and butter help the skin get golden and crispy while the inside stays juicy. I’ve made this for many Thanksgivings, and it always comes out well and gets lots of compliments.
What Is Compound Butter & Herb Roast Turkey?
Compound butter and herb roast turkey means covering a whole turkey, inside and out, with homemade butter mixed with fresh herbs like rosemary, thyme, sage, and garlic. As it cooks, the butter melts, keeping the meat juicy while the skin gets crispy. This classic holiday dish is full of flavor from the herb butter, and you don’t need to brine it. It serves 10 to 12 people and cooks in under 4 hours.
Why You’ll Love This Recipe
- Incredible flavor: Herbs and garlic infuse every bite, turning basic turkey into a savory standout.
- Juicy results: Butter trapped under the skin locks in moisture for tender, never-dry meat.
- Simple prep: Just 20 minutes active time; no fancy tools or overnight steps.
- Crispy skin: High-heat start crisps the outside while low heat finishes gently.
- Reliable every time: Tested for years—works for beginners or pros.
Ingredients
Serves 10-12. Prep time: 20 minutes. Cook time: 3-4 hours.
For the compound butter:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh sage, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the turkey:
- 12-14 pound whole turkey, thawed and giblets removed
- 2 lemons, quartered
- 1 large onion, quartered
- 4 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 2 cups low-sodium chicken broth
- Kosher salt and black pepper, to taste
Optional substitutions:
- Use salted butter and reduce added salt by half.
- Dried herbs? Swap fresh with 1/3 the amount (e.g., 2 tsp dried thyme).
- No fresh garlic? Garlic powder works (1 tsp per clove).
Step-by-Step Cooking Instructions
- Preheat your oven to 425°F (220°C). Pat the turkey dry inside and out with paper towels. Dry skin will crisp up better.
- Make compound butter: In a bowl, mash softened butter with herbs, garlic, salt, and pepper until smooth and spreadable. It should smell fresh and garlicky.
- Loosen skin: Gently slide fingers under turkey skin at neck and breast to create pockets. Rub 2/3 of the butter under the skin, spreading it evenly over the breasts and thighs. Use the remaining butter to coat the outside.
- Season cavity: Stuff with lemon quarters, onion, and a pinch of salt. Tie the legs with kitchen twine for even cooking.
- Build roasting base: Scatter carrots and celery in a large roasting pan. Place the turkey breast-side up on top. Pour broth around veggies.
- Season the exterior of the turkey with olive oil, salt, and pepper. Insert an oven-safe thermometer into the thickest part of the thigh, avoiding the bone.
- Start roasting at 425°F for 30 minutes until the skin is golden. Then lower the temperature to 350°F and cook for another 2.5 to 3 hours, basting with pan juices every 45 minutes. The turkey is done when the thigh reaches 165°F and the juices run clear.
- Let the turkey rest loosely covered with foil for 30 minutes. This helps the meat firm up and makes it easier to carve, while the skin stays crisp.
Variations and Customizations
Dietary swaps:
- Gluten-free: Naturally fits; use tamari instead of broth if needed.
- Low-sodium: Skip added salt, use unsalted broth.
- Keto/paleo: Skip carrots/onion or sub low-carb veggies.
Flavor variations:
- Citrus twist: Add orange zest to butter.
- Spicy kick: Mix in 1 tsp smoked paprika or chili flakes.
- Asian-inspired: Use ginger, cilantro, and soy sauce in butter.
Equipment alternatives:
- No roasting pan? Use a sheet pan with a wire rack.
- Convection oven? Reduce time by 25% and temp by 25°F.
- Smoker? Smoke at 250°F to 165°F internal.
Expert Cooking Tips
Let the turkey sit at room temperature for an hour before roasting to ensure even cooking. For extra moisture, add half a cup of wine to the broth halfway through cooking. Only start basting after the first 30 minutes to keep the skin crispy. Check for doneness early, since overcooking can dry out the meat. Save the pan drippings for gravy, but strain out the vegetables first. Leftover turkey freezes well in slices for up to three months.
Common Mistakes to Avoid
- Skipping the dry pat: Wet skin steams instead of crisps.
- Over-basting early: Washes away seasonings and softens skin.
- Forgetting the thermometer: Guessing leads to under- or over-cooked bird.
- Carving too soon: Juices escape, leaving meat to dry.
- High heat the entire time: Burns on the outside before it cooks on the inside.
Real Cooking Scenario
Last Thanksgiving, my sister was hosting 14 people and didn’t have much time to get ready. The turkey thawed late, but this recipe really helped. I made the butter while we talked in the kitchen, and using herbs from her garden made it feel special. The turkey roasted while we prepared the side dishes, and the house smelled amazing with garlic. When we carved it at the table, it was juicy, and even the picky eaters enjoyed it. The leftovers were perfect for sandwiches for several days.
FAQs
How long does compound butter & herb roast turkey take?
Total 3.5-4.5 hours: 20 min prep, 3-4 hours roasting, 30 min rest. Size-dependent.
Can I make the compound butter ahead?
Yes, refrigerate up to 3 days or freeze for 1 month. Soften before using.
What if my turkey is bigger than 14 pounds?
Add 15 min per pound. Check thigh hits 165°F.
Is brining necessary for this recipe?
No, the butter keeps the turkey juicy without any extra steps.
How do I store leftovers?
Refrigerate for up to 4 days or freeze for up to 3 months—reheat, covered, at 325°F.