Ultimate Juicy Herb Thanksgiving Turkey
⭐ 4.9 ★★★★★ (3,482 reviews)
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 12
Ingredients
For the Turkey:
• 1 whole turkey (12–14 lbs), thawed if frozen
• ½ cup unsalted butter, softened
• 2 tbsp olive oil
• 1 tbsp salt
• 2 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp paprika
• 1 lemon, halved
• 1 head of garlic, halved crosswise
• 1 small bunch fresh herbs (thyme, rosemary, sage)
For the Butter Herb Mixture:
• ½ cup melted butter
• 3 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp lemon juice
• 1 tsp salt
Instructions
1. Preheat Oven to 325°F (165°C). Place the oven rack on the lowest level and remove the turkey’s giblets.
2. Pat Dry the turkey with paper towels to remove excess moisture.
3. Season the Cavity: Stuff the inside of the turkey with lemon halves, halved garlic, and fresh herbs.
4. Butter It Up: Carefully loosen the skin over the breast with your fingers. Spread the softened butter evenly under the skin and over the turkey. Drizzle olive oil all over and season with salt, pepper, garlic powder, onion powder, and paprika.
5. Make the Herb Butter: In a small bowl, whisk melted butter, parsley, rosemary, thyme, lemon juice, and salt.
6. Roast the Turkey: Place the turkey breast side up on a roasting rack in a large pan. Brush generously with the herb butter. Cover loosely with foil and roast for 2½ hours.
7. Remove Foil & Crisp the Skin: Increase oven temp to 400°F (200°C). Brush more herb butter on top. Roast uncovered for another 30–45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
8. Rest Before Carving: Let the turkey rest, uncovered, for 30 minutes before carving to seal in the juices.
Chef’s Tips
• Dry brine overnight with salt and herbs for next-level flavor.
• Use a meat thermometer — don’t trust timing alone.
• Save the drippings! They make the most incredible homemade gravy.
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