Simple Roasted Turkey With Herb Butter Recipe (2024)

Simple roasted turkey with herb butter recipe – Over the years of hosting Thanksgiving, we’ve tried a lot of different Thanksgiving turkey recipes. However, this herb butter recipe from Williams-Sonoma (circa 2004) is the only one we keep coming back to time after time. And it’s the one we’re doing again this year and probably next year as well.

Defrosted properly and roasted at the correct temperature for the right amount of time, the turkey is always tender, moist, and flavorful. My only dilemma is that I can’t decide which I enjoy most, the Thanksgiving feast or the turkey sandwiches with cranberry sauce and mayo the next day. Which do you enjoy most?

Did you know?

Every year, I seem to learn something new about prepping and cooking a turkey. Here are some of the things I’ve learned – obvious and not-so-obvious.

Frozen meat or poultry left thawing on the counter for more than 2 hours is not at a safe temperature. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 °F — at a temperature where foodborne bacteria multiply rapidly.

Thawing a frozen turkey

According to the USDA Food Safety and Inspection Services, as soon as meat or poultry begins to thaw, any bacteria that may have been present before freezing can begin to grow again.

There are only three safe ways of defrosting a frozen turkey. Personally, I like to use a fresh turkey and skip the thawing process, but if you are using a frozen one, here’s how to do it. 

Refrigerator thawing

Place the turkey in the refrigerator and in a container to prevent the juices and liquid from dripping on other food. Allow approximately 24 hours for each 4 to 5 pounds in a refrigerator set at 40 °F or below.

Cold water thawing

While cold water thawing works, it just seems like a lot of extra work that most of us don’t have either the time or patience for. 

But if you must, submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. A 12 to 16-pound turkey should take approximately 6 to 8 hours to thaw, and then you need to cook it immediately after it is thawed.

Microwave thawing

We’ve never used the microwave for defrosting a turkey, but according to the USDA, it is a safe method. They recommend that you follow the instruction manual that came with the microwave. However, that would mean finding the manual, assuming we even saved it. Which we probably didn’t. So we’d opt for one of the other methods.

Roasted herb butter turkey recipe

The equipment you’ll need

• Roasting pan with rack
• Turkey baster
• Serving platter
• Cutting board
• Sharp knife
• Kitchen twine

The ingredients

• Turkey
• Butter (room temperature)
• Dried herbs (we use Herbs de Provence, but feel free to make your own mixture using sage, thyme, rosemary, oregano, and basil)
• Small or medium-sized onion (for stuffing inside the cavity of the turkey for added flavor)
• Salt
• Ground pepper
• A variety of fresh herbs for decorating the serving platter (I like to use fresh sage and fresh thyme)

Instructions for making a simple roasted turkey with herb butter recipe

1. In a small bowl, using a silicone spatula, stir the butter and herbs until smooth. Add a little bit of salt and pepper to taste. 
2. Rinse the turkey, inside and out, in cold water. Remove the neck, giblets, and innards and discard unless using. Trim off any excess fat.
3. Pat dry with a paper towel.
4. Peel and quarter the onion and place it into the cavity of the turkey (you can also quarter a lemon and place that in the cavity as well to add a little citrus flavor). Some people like to stuff the cavity with celery, carrots, and garlic as well. We’ve found that it really doesn’t change or add to the flavor, so we just stick with the onion inside the cavity.
5. Gently slide your fingers under the breast to loosen the skin and work your way down to the thighs. Be careful not to tear the skin. Spread about two-thirds of the butter/herb mixture evenly under the skin. Then, spread the remaining butter mixture on top of the skin, making sure to coat the breasts, thighs, legs, and wings.
6. Using kitchen twine, truss the turkey as desired. Tuck wing tips under the turkey to avoid burning them. 
7. Put the turkey in the oven with the rack set to the lowest position and roast until done (check regularly and if skin begins to burn, cover with foil and continue cooking).
8. Using the pan drippings and pan juices, begin basting the turkey every 30 minutes.
9. Transfer the turkey to a carving board, cover loosely with foil, and let rest for approximately 20 minutes before carving.

Cooking time

The easiest way to calculate cooking times for an unstuffed turkey is to use 13 minutes for every pound in an oven set to 350 degrees. 

• 10 – 18 pounds for about 3 to 3 1/2 hours
• 18 – 22 pounds for about 3 1/2 to 4 hours
• 22 – 24 pounds for about 4 to 4 1/2 hours
• 24 – 30 pounds for about 4 1/2 to 5 hours

Some turkeys come with a plastic gadget that pops up when the turkey is done. However, to be on the safe side, always use a meat thermometer to check when your turkey is done. Insert the probe in the deepest part of the thigh — it should register 165 F when done.

Carving the roasted turkey with herb butter

If you’ve never carved a turkey or if you’d just like a better presentation, here is a great Food Network article and video that walks you through it step by step.

Print

Here are some other Thanksgiving side dishes to go along with your turkey

• ​Easy Maple-Glazed Autumn Carrots With Garlic Cloves
• Traditional Savory Thanksgiving Stuffing Recipe
• Crispy Shallots, Mushrooms, and Green Beans
• Roasted Pears, Arugula, and Stilton Cheese Salad
• Brown Butter Mashed Potatoes

Shop for the Tools You’ll Need to Make a Thanksgiving Turkey