This easy roast turkey with herb butter walks you through a simple, reliable method for a moist, flavorful holiday centerpiece. Follow the step-by-step directions and tips below to roast a tender turkey even if you’re new to roasting whole birds.
Why you’ll want to make it
Easy for beginning cooks. If the thought of roasting a whole turkey feels intimidating, this recipe breaks the process into manageable steps so you can produce impressive results with confidence.
Simple, familiar ingredients. The herb butter uses easy-to-find pantry staples and fresh herbs for classic holiday flavor.
Moist and flavorful. The key to a juicy turkey is not overcooking it and coating the bird with the orange herb butter so the breast stays moist and the skin develops great color.
Ingredients
- 1 turkey, 14–15 pounds, fresh or fully thawed
- Salted butter (softened)
- Celery
- Onion
- Orange (zest and quarters)
- Fresh rosemary, sage, parsley, thyme
- Kosher salt and freshly cracked pepper
Substitutions: You can swap orange for lemon, use apples instead of onion, or add garlic (4–8 chopped cloves mixed into the herb butter or a halved head placed in the cavity). Adapt the aromatics to your taste.
Step by step instructions
- An hour before roasting: remove the turkey from its packaging and take out the bag of giblets and neck. Reserve for stock or gravy, or discard.
- Place the turkey on a roasting rack or large sheet pan. Do not rinse the turkey—pat it very dry with paper towels to avoid cross-contamination. Let the bird sit at room temperature for about an hour.
- Position a rack on the lowest oven rung and make sure there is room for the turkey.
- Preheat the oven to 325ºF. Make the orange herb butter by combining softened salted butter with chopped rosemary, sage, parsley, thyme, orange zest, kosher salt, and cracked pepper. Reserve some herb sprigs for the cavity. (You can make the herb butter up to one week ahead and refrigerate.)
- Season the turkey cavity with salt and pepper, then stuff with the quartered onion, celery pieces, orange quarters, and reserved herb sprigs. Fit as much as the cavity will hold.
- Gently separate the skin from the breast meat using your fingers or the handle of a wooden spoon, being careful not to tear the skin. Spread about 3 tablespoons of the herb butter under the skin across the breast, then rub the remaining butter over the entire turkey.
- Tuck the wing tips under the bird and tie the legs together to hold its shape.
- Roast at 325ºF. Use 13 minutes per pound as a guideline—about 3 hours 15 minutes for a 15-pound turkey. The turkey is done when a meat thermometer reads 165ºF at the thickest part of the breast and the thickest part of the thigh (avoid touching bone).
- Let the turkey rest loosely covered with foil for 15–40 minutes before carving. Carryover cooking can raise the temperature by 5–10 degrees, so factor that into doneness checks.
Tips
Meat thermometer: A reliable instant-read thermometer is essential. Check temperature at the thickest part of the breast and thigh without touching bone.
Roasting pan: Use a pan with a fitted rack when possible so air can circulate and drippings collect in the bottom. If using a disposable pan without a rack, elevate the turkey on large vegetable pieces (celery, carrots, onion) so it doesn’t sit in liquid.
Herb butter for larger birds: For turkeys larger than 15 pounds, increase the butter to 1 cup (2 sticks) and keep the herb quantities the same.
Serving size: Plan about 1¼ pounds of turkey per person. For 12 guests, a 15-pound turkey is a good estimate and usually leaves small leftovers.
Food safety: Refrigerate leftovers promptly—cooked turkey left out more than 2 hours is unsafe.
Quick Facts
No. Rinsing spreads bacteria around the sink and surfaces. Pat the turkey dry with paper towels instead.
Frequent basting is not recommended because it lowers oven temperature and prolongs cooking. This recipe doesn’t require basting; if you do baste, limit it to once or twice during cooking and adjust time if needed.
Use roughly 13 minutes per pound at 325º–350ºF as a guideline. Check the turkey temperature early in case it reaches 165ºF before the estimated time.
Either temperature is safe. Higher temperatures can brown faster but risk drying the meat; lower temperatures take longer but can yield juicier results when monitored properly.
Pierce the thigh near the bone; the juices should run clear, not pink or reddish. However, a thermometer is the most accurate method.
Yes—elevate the bird on large vegetable pieces (celery, carrots, onion) so it sits above the pan bottom and cooks evenly. Discard the vegetables after cooking.
If the skin is browning too quickly, loosely cover the turkey with buttered foil. You can start covered and remove the foil halfway through to allow browning, or add foil later when the color is satisfactory.
How to make ahead and store
Make ahead: The orange herb butter can be made up to one week in advance and stored covered in the refrigerator. Soften briefly before using.
Reheating cooked turkey: To reheat a cooked turkey, leave it in the roasting pan, cover tightly with foil, and warm in a 350ºF oven for 45–50 minutes or until the internal temperature reaches 165ºF.
Store: Keep leftovers in airtight containers for 3–4 days in the refrigerator.
Freeze: Leftover turkey can be frozen for up to three months; thaw overnight in the refrigerator before reheating.
What pairs well with this turkey
- Creamy mashed potatoes or loaded mashed potatoes
- Cranberry sauce or fresh cranberry relish
- Roasted or braised fall vegetables
- Green salads such as a kale or citrus salad
- Pumpkin or squash-based soups and sides
Recipe summary
Easy Roasted Turkey with Herb Butter
A straightforward method for a juicy, herb-scented roast turkey that’s perfect for Thanksgiving or holiday dinners.
Ingredients
- 1 (14–15 lb) turkey, fresh or thawed
- 1 ½ tsp pepper
- 1 ½ tsp kosher salt
- 1 onion, quartered
- 1 celery stalk, large pieces
- 1 orange, zest reserved and then quartered
- Fresh rosemary, sage, parsley, thyme (divided)
Orange Herb Butter
- ½ cup salted butter, softened (double to 1 cup for larger turkeys)
- 3 tbsp chopped fresh rosemary
- 3 tbsp chopped fresh sage
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh thyme
- Zest of 1 orange
- 1 tsp kosher salt
- ½ tsp freshly cracked pepper
Instructions
- An hour before roasting, unwrap the turkey and remove the giblets and neck. Reserve or discard.
- Place the turkey on a roasting rack or sheet pan. Pat dry thoroughly with paper towels and let sit about an hour at room temperature.
- Set an oven rack low enough for the turkey to fit and preheat the oven to 325ºF.
- Make the orange herb butter by mixing the softened butter with the chopped herbs, orange zest, salt, and pepper. Reserve sprigs for the cavity.
- Season the cavity with salt and pepper and stuff with onion, celery, orange, and herb sprigs.
- Loosen the skin over the breast and smear about 3 tablespoons of the herb butter under the skin; rub the rest over the outside of the bird.
- Tuck the wing tips under and tie the legs together. Roast using about 13 minutes per pound as a guide, or until internal temperature reaches 165ºF in the breast and thigh.
- Let rest 15–40 minutes, loosely tented with foil, before carving.
Notes
- Use an instant-read thermometer for the most accurate doneness check.
- If skin browns too quickly, loosely cover with buttered foil.
- The herb butter can be made up to a week ahead and refrigerated.
- Adjust butter quantity for larger birds; keep herb amounts the same.
- Store leftovers in airtight containers for 3–4 days or freeze up to three months.
Nutrition
Calories: 464 kcal | Carbs: 4 g | Protein: 56 g | Fat: 24 g | Saturated Fat: 10 g | Sodium: 953 mg
Enjoy your turkey! Follow these steps and tips to serve a beautiful, well-seasoned bird that’s sure to please your guests. If you have questions while cooking, refer back to the thermometer and resting guidance to ensure the best results.