If you’re on the hunt for a foolproof way to get that perfectly golden, juicy bird that everyone raves about, you’re in the right place. This Juicy Roast Turkey with Herb Butter Recipe has become my absolute favorite go-to for holiday dinners and special occasions – and trust me, once you try it, you’ll wonder why you ever struggled with dry, overcooked turkey before. It’s simple, practical, and guarantees a melt-in-your-mouth experience that your family will ask for again and again.
Why You’ll Love This Recipe
- Juicy & Tender Every Time: Thanks to a dry brine and herb butter, the turkey stays moist without soaking in a messy liquid brine.
- Crispy, Golden Skin: Starting the bird upside down in a hot oven locks in flavors and creates a beautifully crisp skin.
- Simple Ingredients: No fancy gadgets or complicated steps—just wholesome herbs, butter, and some good technique.
- Time-Saving: The turkey cooks faster than you’d expect, freeing up your oven and your time for other dishes.
Ingredients You’ll Need
Each ingredient in this Juicy Roast Turkey with Herb Butter Recipe plays a special role – from the salt that gently seasons the meat inside and out, to the fresh herbs and garlic that infuse the bird with layers of flavor. I always pick a good quality, plain turkey that’s not pre-brined to control the seasoning perfectly.
- Whole turkey: Make sure it’s thawed and plain, not pre-brined – this lets you do your own dry brine magic.
- Kosher salt: Essential for dry brining; coarse salt works best for even seasoning.
- Dried thyme: Adds a subtle earthiness—you can swap it for any herb you love.
- Paprika: Gives that pretty golden color and a gentle smoky touch.
- Garlic powder: Optional but I find it deepens the savory flavor.
- Black pepper: Freshly ground for the best punch.
- Garlic heads: Halved horizontally, these roast inside the cavity for aromatics and richness.
- Onion: Skin-on to add sweetness and moisture during roasting.
- Mixed fresh herbs: Sage, rosemary, thyme, and parsley—fresh is best for the butter and inside the cavity.
- Unsalted butter: Melted and mixed with herbs and garlic for basting.
- Minced garlic: Added near the end to avoid burning while roasting.
- Dry white wine or water: For deglazing and making your pan sauce—a lovely bonus.
- Chicken broth: Low sodium works best for a luscious gravy base.
- Flour: For thickening your gravy to perfect consistency.
Variations
I love experimenting with this Juicy Roast Turkey with Herb Butter Recipe, and sometimes I switch up the herbs or the cooking liquid to suit the occasion or what’s in season. Feel free to make it your own!
- Herb swaps: Once I tried adding a touch of tarragon and it gave the turkey a fresh twist that my guests couldn’t stop complimenting.
- Spice it up: Adding a pinch of cayenne or smoked paprika gives it a gentle heat that contrasts beautifully with the buttery herb flavors.
- Diet-friendly version: Use olive oil instead of butter to make it dairy-free, still super tasty and moist.
- Alcohol-free gravy: Skip the white wine and use extra chicken broth combined with a squeeze of lemon for brightness.
How to Make Juicy Roast Turkey with Herb Butter Recipe
Step 1: Dry Brine Your Turkey – The Secret to Juicy Meat
This is where the magic begins. I love dry brining because it’s so simple yet so effective—just kosher salt, a few dried herbs, and paprika rubbed all over the turkey, inside and out. I like to do this at least two days before roasting. It helps the meat retain moisture while seasoning deeply. You don’t need to rinse it off—just let it do its thing in the fridge, uncovered. I’ve even started the brine when the turkey was still slightly frozen, and it worked wonderfully as it thawed.
Step 2: Prep and Roast Upside Down for Crispy Skin
When roasting day arrives, get your oven HOT. I start the turkey breast-side down—yes, upside down! This might sound unusual, but it’s the best way to keep the breast juicy because the dark meat roasts first and juices drip down to keep things moist. Roast it for about the first hour like this. I always stuff the cavity with halved garlic heads, onion, and fresh herbs for incredible aroma.
Step 3: Flip, Butter, and Finish Roasting
After that initial roasting, carefully flip the turkey breast-side up. Now it’s time to brush on your melted herb butter mixed with minced garlic and fresh chopped herbs. This step packs the skin with flavor and helps it crisp up beautifully. Keep basting a few times while it finishes roasting at a slightly lower temperature. This technique ensures the skin doesn’t burn (because of the garlic) and the flesh stays tender.
Step 4: Make a Simple Pan Sauce
Once your turkey is perfect, remove it to rest (don’t skip this, resting is key!). While it rests, pour off the drippings from the pan and deglaze with white wine or water. Slowly stir in some low sodium chicken broth and a bit of flour to thicken. This easy pan sauce is the perfect finish that carries all those roast flavors to the table.
Pro Tips for Making Juicy Roast Turkey with Herb Butter Recipe
- Start Dry Brine Early: I learned that seasoning at least 48 hours ahead makes a huge difference in juiciness and flavor infusion.
- Roast Upside Down First: This trick really helps keep the breast from drying out—game changer for me.
- Add Fresh Garlic Late: Adding minced garlic only near the end prevents bitter burnt garlic flavor but still gives amazing aroma.
- Rest Before Carving: Give the turkey 20-30 minutes to rest; this lets juices settle and stops them from running out when you carve.
How to Serve Juicy Roast Turkey with Herb Butter Recipe
Garnishes
I like to scatter fresh herb sprigs like rosemary and thyme over the platter—adds a pop of color and complements the herb butter flavors perfectly. A few lemon wedges not only brighten the plate but also add a subtle zing if people want an extra hint of freshness.
Side Dishes
My family goes crazy for classic sides like creamy mashed potatoes, roasted root vegetables, and a simple green bean almondine. Cranberry sauce on the side brings that sweet-tart contrast that pairs beautifully with the savory turkey. And of course, fluffy dinner rolls for sopping up all the gravy.
Creative Ways to Present
For special occasions, I sometimes carve the turkey onto a large wooden board surrounded by fresh herbs, roasted garlic bulbs, and caramelized onions. It makes a stunning centerpiece that invites everyone to dig in family-style, which always sparks a cozy, communal vibe.
Make Ahead and Storage
Storing Leftovers
I always store leftover turkey in airtight containers in the refrigerator within two hours of roasting. It keeps brilliantly fresh for up to four days. Pro tip: slice turkey before storing to make reheating or sandwiches easier throughout the week.
Freezing
I’ve frozen leftover slices wrapped well in foil and then plastic wrap or vacuum-sealed bags. When you’re ready to enjoy, thaw overnight in the fridge and use within a few days for best flavor and texture.
Reheating
To reheat without drying out, I add a little broth or pan sauce to the turkey slices in a covered dish and warm them gently in the oven at 300°F (150°C). This helps keep the meat moist and tender, almost like freshly cooked.
FAQs
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Can I use a frozen turkey for this Juicy Roast Turkey with Herb Butter Recipe?
Absolutely! One of my favorite tricks is to start the dry brine while the turkey is still partially frozen. As it thaws in the fridge, the salt seasons the meat perfectly without extra effort.
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Do I need to rinse the dry brine salt off before roasting?
Nope! I never rinse it. The salt fully absorbs into the meat during dry brining, so rinsing would just add moisture to the skin and prevent crispiness.
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Why do you roast the turkey upside down first?
Roasting breast-side down first allows the juices from the dark meat to naturally baste the breast, keeping it moist during the initial high-heat phase. It’s a game changer for juicy white meat!
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Can I make the herb butter ahead of time?
Yes! You can prepare the melted herb butter with minced garlic a day before. Just keep it covered in the fridge and bring it to room temperature before brushing it on during roasting.
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How do I know when the turkey is done?
The best way is to use a meat thermometer and aim for an internal temperature of 165°F (74°C) in the thickest part of the breast. Resting after cooking lets the temperature even out and the juices redistribute.
Final Thoughts
I absolutely love how this Juicy Roast Turkey with Herb Butter Recipe turns out every single time — it’s become a beloved tradition in my family for holiday meals and Sunday dinners alike. The combination of simple seasonings, that crispy golden skin, and tender, flavorful meat makes it a true winner in the kitchen. I can’t wait for you to try it and make it your own, because honestly, great turkey is worth every bit of effort. Happy roasting!
Print
Juicy Roast Turkey with Herb Butter Recipe
- Prep Time: 20 min
- Cook Time: 120 min
- Total Time: 140 min
- Yield: 10 – 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Moist Roast Turkey recipe features a perfectly dry-brined whole turkey seasoned with herbs, paprika, and garlic powder, roasted to juicy perfection with crisp golden skin. The method uses a two-stage roasting process starting upside down in a hot oven and then flipping to finish at a lower temperature, while basting with melted butter and fresh garlic-herb mixture near the end to enhance flavor and avoid burning. It’s a foolproof, practical approach that delivers tender and flavorful turkey without the hassle of a liquid brine, making it ideal for holiday meals and special occasions.
Ingredients
Turkey and Seasoning
- 10 lb / 5 kg whole turkey, thawed (plain, not pre-brined)
- 2 1/2 tbsp kosher salt / cooking salt
- 2 tsp dried thyme (or other herb of choice)
- 1 tsp paprika (sweet or ordinary)
- 1 tsp garlic powder (optional)
- 1/2 tsp black pepper
- 2 heads garlic, halved horizontally (4 halves)
- 1 onion, halved with skin on (brown, yellow, or white)
- 2 small bunches mixed herbs (sage, rosemary, thyme, parsley – optional)
Butter and Herb Mixture
- 10 tbsp (150g) unsalted butter, melted
- 1 tbsp sage, rosemary, and thyme, finely chopped (equal amounts of each)
- 3 garlic cloves, minced
Liquids and Gravy
- 1 1/2 cups dry white wine (or water)
- 4 cups chicken broth / stock, low sodium
- 5 tbsp plain / all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare the Turkey: Two days before cooking, dry brine the turkey by rubbing it all over with kosher salt, dried thyme, paprika, garlic powder, and black pepper. Place the halved garlic heads and onion inside the cavity along with mixed herbs. Let the turkey rest uncovered in the refrigerator for up to 3 days, allowing the brine to penetrate and the skin to dry for crispiness.
- Start Roasting Upside Down: Preheat the oven to a high temperature (around 220°C / 425°F). Place the turkey breast-side down (upside down) on a roasting pan. Roast for approximately 45 minutes to begin crisping and rendering fat from the darker meat and skin.
- Flip and Lower Oven Temperature: Carefully flip the turkey breast-side up, reduce the oven temperature to about 160°C / 320°F. Continue roasting for an additional 1 to 1.5 hours until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste with Butter and Fresh Herbs: In the last 30 minutes of cooking, combine the melted butter, minced garlic, and finely chopped fresh sage, rosemary, and thyme. Brush this mixture generously over the turkey skin, continue to roast, and baste every 10-15 minutes. This adds flavor and helps achieve a golden, crispy skin without burning the garlic and herbs.
- Rest the Turkey: Remove the turkey from the oven and let it rest for about 20 minutes tented loosely with foil. This allows juices to redistribute, ensuring moist meat when carved.
- Make the Gravy: Pour the pan drippings into a saucepan, skim off excess fat if needed. Add the white wine or water and chicken broth, and bring to a simmer. Whisk in the flour gradually to thicken, seasoning with salt and pepper. Cook until gravy reaches desired consistency.
- Serve: Carve the turkey and serve with the homemade gravy alongside desired side dishes.
Notes
- This dry brine method eliminates the need for a wet liquid brine, making for less mess and faster preparation.
- You can start the process even if the turkey is partially frozen; it will brine as it thaws, cutting down on prep time.
- Dry brining meat also reduces overall roasting time; a 10 lb turkey cooks in under 2 hours using this method.
- Add the fresh garlic and herbs only near the end of roasting to prevent burning.
- Use the recipe scaler to adjust ingredient quantities based on the weight of your turkey.
- Ensure food safety by not exceeding a dry brine period of 3 days.
- The two-stage roasting technique—upside down first then right side up—helps maximize crispy skin and juicy meat.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 320
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
