Fool-Proof Herb Roasted Turkey (Best Thanksgiving Turkey)

Say goodbye to dry, tasteless turkey and say hello to my all-time favorite way of making turkey! This Herb Roasted Turkey is juicy, flavorful, and perfect – each and every time!

Herb Roasted Turkey

Turkeys are the center of many holiday tables, and when you go to the effort of making a big dinner, you want the turkey to be perfect!

It should be flavorful, juicy, tender, and have a beautiful golden brown skin.

That’s what this Herb Roasted Turkey is all about, and it never fails to get rave reviews!

I’ve been roasting holiday turkeys for years, and this is my go-to method.

I recommend brining turkey and injecting it before roasting it (my creole butter recipe is AMAZING!), but if you want to skip right to the roasting, that’s fine.

It’ll still be delicious!

Nobody wants dry, tasteless turkey, and I’m here to help! Just make sure to remove the giblets from inside the bird – I mistakenly cooked them in my very first Thanksgiving turkey. Yeah, that was embarrassing!

Why You’ll Love Herb Roasted Turkey

• Simple and Delicious: This herb-roasted turkey recipe is easy to follow, making your Thanksgiving dinner or any occasion stress-free. With a combination of fresh herbs and butter, it promises a delicious flavor that everyone will love.
• Juicy Every Time: By using herb butter under the skin and roasting at a precise oven temperature, this recipe ensures the turkey remains juicy and tender. Letting the turkey rest before carving keeps all those flavorful juices locked in.
• Perfect for Beginners: If it’s your first time making a turkey, this recipe is foolproof. Instructions are clear, from patting the turkey dry with paper towels to checking the internal temperature, ensuring a golden brown and delicious result.
• Impressive Presentation: The golden brown skin and aromatic herbs make this turkey a centerpiece at your holiday table. It not only tastes great but also looks impressive.

Herb Roasted Turkey Ingredients

• Turkey: Start with a whole turkey. The size of the turkey will depend on how many you’re serving but remember, generally, you’ll want about 1 pound of turkey per person. If you’re starting with a frozen turkey, make sure to allow enough time for it to thaw safely in the refrigerator. To prepare the turkey, remove the giblets and pat the outside and inside dry with paper towels.
• Butter: Use softened butter to make the herb butter mixture.
• Parsley: Fresh parsley is key for the herb butter. It adds a fresh, herby flavor that’s just delicious. One bunch should be plenty. No good substitutes for fresh parsley in this recipe, as dried parsley won’t provide the same flavor or visual appeal.
• Garlic: Fresh garlic cloves, minced, will add great flavor to the herb butter. Garlic powder can be used in a pinch, but the flavor of fresh garlic is preferred.
• Seasoning Salt: Adds a well-rounded flavor. You can also use a mix of salt and your favorite dried herbs if you don’t have seasoning salt on hand.
• Onion Powder: This adds a subtle onion flavor without the moisture that fresh onion would add. It’s preferred over onion salt, which could make the herb butter too salty.
• Black Pepper: Freshly ground black pepper is best for its flavor. It adds a nice heat that complements the turkey and herbs.
• Cajun Seasoning: For a bit of a kick, Cajun seasoning is added. You can substitute this with any of your favorite seasoning blends that you enjoy.
• Onions: Yellow or white onions are quartered and placed in the cavity of the turkey and at the bottom of the roasting pan. They add extra flavor to both the turkey and the pan drippings. Oh, the amazing pan drippings you’ll get! GRAVY!!
• Celery Stalks: Celery is cut in half and used similarly to the onions, for adding flavor to the pan drippings and inside the turkey.

How To Make The Best Herb Roasted Turkey

1. Prepare the turkey: Start by rinsing your whole turkey and patting it dry with paper towels, inside and out. Make sure the turkey is at room temperature for even cooking.
2. Preheat the oven: Set your oven temperature to 275 degrees F to ensure a slow and gentle roasting process.
3. Make the herb butter: In a small bowl, mix room temperature butter with chopped parsley, minced garlic cloves, seasoning salt, onion powder, and black pepper. This herb mixture will give your turkey a delicious flavor.
4. Apply the herb butter: Gently separate the skin from the breast meat and spread a portion of the herb butter underneath. Use your hands to spread the remaining herb butter evenly over the outside of the turkey and inside the cavity for extra flavor.
5. Season and stuff: Sprinkle Cajun seasoning all over the turkey. Fill the turkey cavity with quartered onions and celery halves to add moisture and flavor from the inside.
6. Tie and tent: Use kitchen twine to tie the turkey legs together. Tent the breast area with aluminum foil to prevent excessive browning. Place the turkey on a roasting rack inside a large roasting pan.
7. Roast: Cook the turkey in the preheated oven, calculating about 10 minutes per pound. For example, a 20-pound turkey needs approximately 3.5 hours.
8. Baste and increase heat: After the initial roasting time, baste the turkey with pan drippings and increase the oven temperature to 350 degrees F. Remove the aluminum foil and continue roasting, basting every 20 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
9. Rest before serving: Let the turkey rest on a cutting board for at least 30 minutes to allow the juices to redistribute. This step ensures your roast turkey will be juicy and easier to carve.
10. Serve: Carve the turkey and serve as the centerpiece of your Thanksgiving dinner or any festive occasion. Enjoy the golden brown, herb-roasted turkey that’s sure to be a hit at your holiday table.

Recipe Tips

• If you have an oven-safe thermometer, stick it into the meaty part of the thigh before you start cooking it.
• I love adding several cloves of garlic confit under the skin.
• Roasting the turkey low-and-slow is key to getting moist, juicy meat!
• My rule of thumb is to roast for 10 minutes per pound at 275-F, then turn the heat up to 350-F to finish cooking the bird. Remember how much your turkey weighs so you can calculate this!
• Resting before carving is really important. In fact, I usually rest my turkeys 45-60 minutes. They won’t get cold – and the juices will stay in the meat instead of running out when you carve it.

How to Make Turkey Gravy From Pan Drippings

1. Collect the pan juices: After your herb-roasted turkey is done, carefully remove it from the large roasting pan and set it on a cutting board to rest. You will notice juices at the bottom of the roasting pan. These are the pan drippings you will use to make some delicious gravy!
2. Gather the pan drippings: I like to use a ladel or a baster to steal all the juice from the turkey pan. I put it in my large 4C glass measuring cup for easy pouring.
3. Skim the fat: Let the pan drippings sit for a few minutes until the fat rises to the top. It’s easy to see the sepration if you use a glass measuring cup like I mentioned above. Skim off the fat with a spoon and discard it. If you have a fat separator, you can pour the juices into it, wait for the fat to rise to the top, and then pour the defatted juices back into the pan.
4. Make a roux: A roux is made by using equal parts fat (butter) and flour. For every cup of pan juices, you will need about 2 tablespoons of flour to thicken the gravy. Start by melting the butter in the pan. Then sprinkle the flour directly into the pan, whisking constantly to combine it with the butter and to prevent lumps from forming. Cook the mixture for a few minutes until it turns golden brown.
5. Add liquid: Slowly whisk the turkey juices into the roux, continuing to whisk to keep the mixture smooth. Increase the heat to medium, and bring the gravy to a simmer.
6. Season and serve: Simmer the gravy for about 10 minutes, or until it has thickened to your liking. Taste the gravy and add salt and black pepper as needed. If it’s too salty, add some water. If you have any fresh herbs left over from the turkey, chop them up and stir them into the gravy for added flavor. Pour the gravy into a serving dish and enjoy!

How Do You Know When Roasted Turkey Is Done?

Turkey is cooked when it reaches 165-F, and the best way to tell is with a digital meat thermometer. Insert it into the meaty part of the thigh, right up next to the thigh bone. You can test the turkey in the breast, too, but it usually cooks first. You can also wiggle the leg bones – cooked turkey will have really jiggly legs, but trust me, use a meat thermometer to be safe.

Serving Suggestions

The turkey is just one part of your holiday feast! Whether you’re serving this Herb Roasted Turkey for Thanksgiving or Christmas, you can pair it with delicious sides.

• Stuffing: Savory Sausage Stuffing, Crockpot Stuffing
• Potatoes: Creamed Potatoes, Old Fashioned Mashed Potatoes, Cheesy Ranch Potatoes, Smoked Gouda Au Gratin Potatoes
• Veggies: Brandied Carrots, Crack Green Beans, Gruyere Brussel Sprouts
• Casseroles: Homemade Mac and Cheese, Broccoli Cheese Casserole
• Bread: Sweet Potato Buttermilk Biscuits, 3-Ingredient Biscuits, Mama’s Buttermilk Biscuits, Copycat Longhorn Bread

What To Do With Leftover Turkey

I ALWAYS make more turkey than I need, just so that I have leftover turkey!

Turkey, Cranberry and Brie Sliders are a favorite for leftover turkey. I also use turkey instead of chicken in my favorite Brunswich Stew, and I’ll chop it up fine for our family’s favorite Pantry Casserole.

It’s perfect used in my super easy Crescent Chicken Pot Pie or try making Turkey & Dumplings. Keep the carcass to make turkey stock for all your favorite soups, too!

More Delicious Turkey Recipes

• Roasted Garlic-Rosemary Turkey Breast
• Sweet Tea Brined Turkey
• CrockPot Turkey Breast

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Herb Roasted Turkey

Ingredients

• 1 whole turkey
• 2 sticks butter softened
• 1 heaping ½ cup of chopped fresh parsley
• 6-8 cloves garlic minced
• 1 tsp seasoning salt
• 1 tsp onion powder
• 1 tsp black pepper
• Cajun seasoning to taste or your other favorite seasoning blend
• 2 medium onions quartered
• 2 stalks celery - cut in half

Instructions

• Rinse your turkey, and pat dry inside & out. If you want to brine your bird and/or inject it, go ahead and do those steps first.
• Preheat your oven to 275 degrees.
• Combine the softened butter, chopped parsley, minced garlic, seasoning salt, onion powder, & black pepper in a small bowl. (I like using my hands for this!). Place a spatula or your hand in between the skin on the breast & the meat. Coat under the skin with the herb butter. Using your hands, spread the rest of the herb butter on top of the turkey's skin & inside the cavity as well. Sprinkle with Cajun seasoning (or seasoning of your choice)
• Tie the turkey legs together with cooking twine - or use the extra skin to hold the legs together (like in the pictures in the post). Stuff the inside of the cavity with the onion quarters & celery halves. Tent a piece of tinfoil on top of the breasts area. Roast the turkey in a roasting pan on a roasting rack.
• Cook at 275 for about 10 minutes per pound. A 20 pound bird would need about 3.5 hours while a 15 pound bird would need about 2.5 hours.
• After that initial 10 minutes per pound cook time, remove the turkey from the oven.. or just pull out the rack (I’m always scared my rack might break from the weight of my tremendous bird!).  Baste the heck out of it with the pan juices. Turn the heat up to 350 degrees.  Remove the aluminum foil from the turkey, and pop it back into the oven.  Continue roasting the turkey, basting with pan juices every 20 minutes until the thermometer reaches 165 degrees.
• Let the turkey rest for at least 30 minutes before carving. I let mine rest for 45-60 minutes personally.