So incredibly tender, moist and flavorful, this Herb Butter Roasted Turkey will be the star of your holiday spread.
I tried to make this recipe as straightforward (and easy) as possible, because over the years I’ve learned that a complicated turkey recipe with a ton of steps (and ingredients) isn’t always better.
This recipe uses a simple herb butter coating (on and under the skin) along with fragrant aromatics for a moist, tender and flavorful roasted turkey. You got this!
Let’s get right to it.
Things I’ve Learned About Roasting a Turkey
- Don’t rely on those “pop-up” thermometers. I use two thermometers – a leave-in thermometer while it’s roasting and an instant read thermometer (affiliate links) once it’s removed from the oven and when it has finished resting.
- Use a shallow roasting pan. In the past, I didn’t know any better and used a roasting pan with high sides. <— Don’t do that! Use a shallow roasting pan so that your turkey will brown evenly.
- Aluminum foil is your friend. Once your turkey skin has reached the desired brownness, remove the turkey from the oven, loosely tent with foil, return to the oven and continue roasting. This prevents the skin from over-browning (yes, I’ve done that).
- Remove thawed turkey from the refrigerator about 45 minutes before you start prepping it for the oven. It takes about 15 minutes to prep the turkey, giving it an hour before it goes in the oven. This allows the turkey to come to room temperature (or close to room temp) and will cook more evenly throughout.
How To Know When Your Turkey Is Done
The USDA recommends a minimum internal temperature of 165 degrees F in the thickest part of the breast and in the innermost part of the thigh.
I remove my turkey at 160 degrees F because the temperature will continue to rise during the resting time. Always ensure that your turkey has reached the safe minimum internal temperature of 165 degrees F before carving.