This Best Herb Roasted Turkey recipe creates the most flavorful, juicy, tender turkey you’ll ever make. The rich herb butter melts into every bite, keeping the turkey moist and full of deep savory flavor. This turkey is truly oozing with flavor—no more dry slices or bland meat!
I absolutely recommend brining your turkey first. It makes such a difference, pulling moisture into the meat and infusing every bite with flavor. Follow my easy Brine Turkey Recipe for guaranteed results the whole family will love.
This Herb Butter Roasted Turkey is the perfect show-stopping centerpiece for both Thanksgiving and Christmas! It’s juicy, full of flavor, and so simple to prepare thanks to the brine and rich herb butter. Pair it with my Crockpot Mashed Potatoes and Oven-Roasted Carrots for a holiday meal your family will request year after year.
Jump to:
- Why You Will Love This Herb Roasted Turkey
- Equipment Needed
- Ingredients & Substitutes
- Instructions for Herb Roasted Turkey
- What is Brining + Why It Matters
- How Long to Cook Herb Roasted Turkey Per Pound
- Why Roast on a Metal Rack
- Variations
- What to Serve With Herb Roasted Turkey
- Tips for Success
- How to Store Cooked Turkey
- How to Reheat Cooked Turkey
- FAQs
- Try these Holiday Recipes
- More Cooking With Lori Recipes
- Best Herb Roasted Turkey
Why You Will Love This Herb Roasted Turkey
You will love this Brine turkey recipe because it delivers incredible flavor, a juicy turkey, and stress-free roasting.
- Your turkey will turn out perfectly moist and tender—not dry like so many Thanksgiving turkeys.
- Made with simple, healthy ingredients.
- The herb butter melts under and over the skin for maximum flavor.
- Brining blends warm herbs and citrus through every bite.
- Easy enough for beginners, impressive enough for the holidays.
- Make-ahead friendly for a calmer Thanksgiving day.
This is the turkey dinner recipe your family will request year after year!
Equipment Needed
To make this Herb Roasted Turkey, you’ll need:
- Sharp knife + cutting board (to chop onion + garlic)
- Zester or microplane (to zest lemon)
- 1 cup measuring cup (for butter)
- Kitchen twine (optional—but great for presentation)
- Roasting pan with metal rack (essential for proper roasting)
- Meat thermometer (never overcook or undercook your cooked turkey)
Ingredients & Substitutes
- 12–16 lb brined turkey - Brining ensures juicy, flavorful meat from the inside out. Substitute: Skip brine (not recommended — turkey will be less moist)
- ¾ cup salted butter, softened - Creates rich herb butter that melts into the turkey, keeping it moist. Substitute: Ghee or dairy-free butter alternative
- 2 teaspoon lemon juice - Brightens flavor + balances richness. Substitute: White wine or apple cider vinegar
- 2 teaspoon Himalayan or sea salt - Enhances turkey flavor. Substitute: Kosher salt.
- 1 teaspoon black pepper - Adds mild heat + depth. Substitute: White pepper for a milder flavor
- 1 teaspoon garlic powder - Classic savory turkey flavor. Substitute: 2–3 minced garlic cloves
- 1 teaspoon onion powder - Adds savory warmth. Substitute: Very finely minced onion
- ¼ teaspoon thyme - Earthy herbal note, classic holiday flavor. Substitute: Italian seasoning
- ½ teaspoon rosemary - Woodsy aroma that pairs beautifully with poultry. Substitute: Poultry seasoning
- ½ teaspoon paprika - Adds warmth + golden browned skin. Substitute: Smoked paprika for deeper flavor
- 1 teaspoon sage - Traditional turkey seasoning with cozy holiday flavor.
- ¼ teaspoon parsley - Fresh herbal balance.
- 1 medium onion, quartered - Aromatic steam flavor from inside the turkey. Substitute: Apple or lemon wedges
- 6 garlic cloves - Infuses turkey from the inside with savory richness. Substitute: 1 tablespoon garlic paste or minced garlic
NOTE: Can substitute 1 packet Lori’s Roasted Turkey Seasoning (recommended!) in place of all seasonings (black pepper, garlic powder, onion powder, thyme, rosemary, paprika, sage, parsley :See recipe card for full directions).
Instructions for Herb Roasted Turkey
Step 1: Pat dry + rest turkey 1 hour.
Step 2: Mix herb butter.
Step 3: Coat turkey + stuff cavity.
Step 4: Roast at 350°F until 165°F, rest 30 min.
What is Brining + Why It Matters
Brining means soaking the turkey in salted, seasoned liquid before roasting. This step helps meat retain moisture and absorb flavor deep inside.
- Prevents dry turkey
- Seasoning penetrates the meat
- Creates tender, juicy slices
It’s the secret to a truly unforgettable Brine turkey recipe.
How Long to Cook Herb Roasted Turkey Per Pound
At 350°F:
- 13 minutes per pound unstuffed
- 15 minutes per pound stuffed
Why Roast on a Metal Rack
Roasting on a rack lifts the turkey off the pan bottom, allowing air circulation, which:
- Crisps the skin
- Prevents steaming
- Helps turkey cook evenly
Variations
- Add fresh herbs to butter (thyme, rosemary, sage)
- Add apple, lemon, or herbs to turkey cavity
- Use smoked paprika for smoky flavor
What to Serve With Herb Roasted Turkey
Round out your holiday meal with these delicious sides:
- Crockpot Mashed Potatoes - creamy, easy, and delicious mashed potatoes cooked in the slow cooker!
- Gluten Free Cornbread — moist, tender, and perfect with turkey drippings
- Slow Cooker Cranberry Sauce with Orange Juice — sweet, tangy, and make-ahead friendly
- Strawberry Walnut Salad with Red Wine Vinaigrette — fresh and bright to balance the rich turkey
- Fall Breakfast Hash (amazing for Thanksgiving morning!)
These recipes bring flavor, color, and balance to your holiday table — and they all pair beautifully with this Herb Roasted Turkey.
Tips for Success
- Make-ahead tip: Roast turkey 1–2 days before serving. Break down into large pieces, store with drippings, reheat covered at 325°F for 45–60 min.
- Let turkey sit at room temp 1–2 hours before roasting for even cooking.
- Always rest turkey 30 minutes before carving to lock in juices.
How to Store Cooked Turkey
Store leftover turkey in an airtight container in the refrigerator for 3–4 days. Make sure the meat is completely cooled before sealing to help maintain moisture and freshness.
For longer storage, turkey freezes very well — place sliced or shredded turkey in a freezer-safe container or freezer bag and store for 3–4 months. Remove as much air as possible before sealing to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to keep the meat juicy.
How to Reheat Cooked Turkey
To keep your Herb Roasted Turkey tender and juicy, reheat it slowly with moisture:
- Oven (Best Method):
Place turkey in a baking dish and add a splash of broth or reserved drippings. Cover with foil and warm at 300°F for 20–30 minutes, or until heated through. - Stovetop:
Warm slices in a covered skillet over low heat with a bit of broth or drippings, about 5–8 minutes. - Microwave (Quickest):
Place turkey on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm.
FAQs
Yes—but I highly recommend brining. It’s key for juicy turkey.
Yes—this entire Herb Roasted Turkey recipe is naturally gluten-free. Just be sure to check your seasoning ingredients to be sure they are gluten free.
Turkey is ready at 165°F in thickest breast/thigh.
Yes—just add an extra ½ teaspoon salt.
12–16 lb turkey feeds 10–14 people with 6 side dishes.
Yes, you can roast a turkey without a rack. If you don’t have one, simply place the turkey on a bed of sturdy vegetables like carrots, celery, and onion. This lifts the turkey off the bottom of the pan, allowing air to circulate so it roasts evenly and doesn't steam in its juices. However, a metal rack will give you the crispiest skin and most even browning.
Try these Holiday Recipes
- Brine Turkey
- Slow Cooker Cranberry Sauce
- Potato Crust Quiche
- Crockpot Mashed Potatoes
- Easy Quiche
- Gluten Free Cornbread
- Air Fryer Baked Apple Cobbler
- Apple Crisp Cookies
- Hot Spinach Dip
- Healthy Hot Chocolate
- Best Cranberry Relish
- Cozy Fall Breakfast Hash
- Healthy Sweet Potato Casserole
- Cream Cheese Stuffed Mushrooms
- Oven Roasted Carrots
More Cooking With Lori Recipes
Best Herb Roasted Turkey
Equipment
- Roasting pan with metal rack
- Meat thermometer
Ingredients
- 12-16 lb brined turkey
- ¾ C salted butter softened
- 2 t lemon zest
- Medium onion - quartered
- 6 garlic cloves
- 1 packet Lori’s Roasted Turkey Seasoning or substitute with the following seasonings
- 2 t Himalayan or sea salt
- 1 t pepper
- 1 t garlic powder
- 1 t onion powder
- ¼ t thyme
- ½ t rosemary
- ½ t paprika
- 1 t sage
- ¼ t parsley
Instructions
- Prepare turkey: Remove from brine, pat dry, and let rest at room temp for 1 hour. Move oven rack to lowest setting.
- Mix herb butter: Stir softened butter, lemon zest, and seasonings (or turkey seasoning packet). Preheat oven to 350°F.
- Position turkey: Place turkey breast-up on roasting rack in pan.
- Loosen skin: Use a spoon handle to gently lift skin without tearing.
- Add butter under skin: Spread one-third of herb butter under skin.
- Add butter on top: Coat outside of turkey with remaining butter.
- Stuff cavity: Add onion + garlic. Tie legs if desired.
- Insert a digital meat thermometer into the thickest part of the breast, making sure it does not touch bone. This will help you cook the turkey to the perfect internal temperature.
- Roast: Bake until internal temp reaches 165°F in thickest part (~2½–3½ hours). Tent with foil if browning early.
- Rest: Let turkey rest 30 minutes before slicing. Reserve drippings for gravy.
Notes
Be sure to Brine your Turkey using my Brine Turkey Recipe!
Brining means soaking the turkey in salted, seasoned liquid before roasting. This step helps meat retain moisture and absorb flavor deep inside. It’s the secret to a truly unforgettable Thanksgiving Turkey.How Long to Cook Turkey Per Pound at 350°F:
- 13 minutes per pound unstuffed
- 15 minutes per pound stuffed
How Many People a 12–16 lb Turkey Feeds
- 12–16 lb turkey feeds 10–14 people with 6 side dishes.
Tips for Success:
- Make-ahead tip: Roast turkey 1–2 days before serving. Break down into large pieces, store with drippings, reheat covered at 325°F for 45–60 min.
- Let turkey sit at room temp 1–2 hours before roasting for even cooking.
- Always rest turkey 30 minutes before carving to lock in juices.
