If you’re looking for a classic that brings the comforting aroma of fresh herbs and buttery goodness to your holiday table, then you’ve got to try this Herb Roasted Turkey Recipe. I absolutely love how it turns out golden brown on the outside while juicy and flavorful inside. Whether it’s Thanksgiving, Christmas, or any festive occasion, this recipe never fails to impress. I’ll walk you through everything I’ve learned to make sure your turkey is the star of the show.

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Why You’ll Love This Recipe

Bursting with Fresh Herbs: The blend of sage, rosemary, thyme, and parsley makes the turkey incredibly fragrant and flavorful.
Juicy Every Time: Rubbing butter under the skin and basting with broth keeps the meat moist and tender throughout cooking.
Simple Yet Elegant: Minimal fuss with big payoff—a technique anyone can master, even if you’ve never roasted a turkey before.
Family Favorite: My crew always asks for this recipe, and I bet your guests will go crazy for it too.

A white plate holds a large roasted turkey with a golden brown crispy skin, sliced into even pieces showing juicy white meat inside. The turkey leg and wing are still whole and placed around the sliced breast. On the plate next to the turkey, there is a yellow pear and small red cranberries, with fresh green herb leaves scattered around, all resting on a white marbled surface. The turkey skin has a slightly charred and glistening texture with visible seasoning. Photo taken with an iphone --ar 2:3 --v 7 - Herb Roasted Turkey, turkey with fresh herbs, juicy roasted turkey, holiday turkey recipe, baked herb turkey

Ingredients You’ll Need

You’ll want to gather fresh herbs if possible—they make all the difference here. This recipe celebrates simple ingredients that come together beautifully, and I’ve tossed in my best tips to help you shop smart.

Flat lay of a whole raw turkey with pale pink skin, a small mound of softened butter in a simple white ceramic bowl, a small white bowl of minced garlic, a small white bowl containing finely chopped fresh sage leaves, a small white bowl with finely chopped fresh rosemary, a small white bowl holding finely chopped fresh thyme leaves, a small white bowl filled with finely chopped fresh parsley leaves, a peeled and quartered yellow onion, a bright yellow lemon quartered, assorted whole fresh herb sprigs including sage, rosemary, thyme, and parsley arranged loosely, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Herb Roasted Turkey, turkey with fresh herbs, juicy roasted turkey, holiday turkey recipe, baked herb turkey

Turkey: Choose a fresh or fully thawed whole bird, about 15 lbs, which works great for a medium-large group.
Butter: Use softened unsalted butter so it blends easily with the herbs and garlic.
Garlic: Fresh minced garlic packs a punch—skip the pre-minced jar stuff for best flavor.
Fresh sage leaves: Adds that earthy, slightly peppery note that pairs perfectly with poultry.
Fresh rosemary: The piney aroma of rosemary is iconic for turkey and just delicious.
Fresh thyme leaves: Tiny but mighty, thyme adds subtle depth to the herb mixture.
Fresh parsley leaves: Brightness and color, parsley lightens up the rich flavors.
Salt and pepper: Essential for seasoning inside and out, balance the flavors to your taste.
Onion: Quartered and stuffed inside the cavity to impart moisture and sweetness.
Lemon: Fresh lemon quarters bring a gentle citrus zing from the inside.
Assorted herb sprigs: Whole sprigs like thyme, rosemary, or sage to stuff inside, adding fragrance as it cooks.
Chicken or turkey broth: Used for basting to keep the skin from drying and to build flavor.
Optional garnishes: Fresh herbs, cranberries, or seckel pears make for a pretty presentation.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Herb Roasted Turkey Recipe is how versatile it is. I often tweak it slightly depending on the season or my mood, and you can easily make it your own.

Herb Mix Variation: Sometimes I swap out fresh herbs for dried if that’s what I have on hand—just reduce the amounts by half since dried herbs are more concentrated.
Citrus Twist: Adding orange slices inside the cavity along with lemon gives a sweeter, more complex citrus flavor that my family loves.
Dietary Adaptations: For a dairy-free version, swap butter for olive oil and you’ll still get plenty of flavor and crisp skin.
Spicy Kick: I once added a pinch of cayenne to the herb butter for a subtle heat that surprised and delighted everyone.

How to Make Herb Roasted Turkey Recipe

Step 1: Prep and Bring to Room Temperature

This is a crucial step I used to skip! Take your turkey out of the fridge about 30 minutes before cooking so it comes to room temperature. This helps it cook more evenly and reduces cooking time slightly. While it’s resting, tuck those wings neatly under the bird so they don’t burn in the oven.

Step 2: Make the Herb Garlic Butter

In a food processor, combine softened butter with minced garlic and all your fresh chopped herbs—sage, rosemary, thyme, parsley—plus salt and pepper. Blend until this herb butter is silky smooth. This mixture is where all the magic happens; rubbing it under the skin means the turkey breast stays moist and flavorful.

Step 3: Season and Stuff the Turkey

Salt and pepper the turkey cavity generously, then stuff it with the quartered onion, lemon, and whole herb sprigs. Don’t be shy about stuffing the inside—it infuses flavor from the inside out. Tie the legs together using kitchen twine to promote even cooking and a neat presentation.

Step 4: Apply Herb Butter and Roast

Now for the fun part: rub that glorious herb butter all over the outside of the turkey and carefully under the skin of the breast. Then, season the outside as needed with salt and pepper. Place the turkey breast-side up in a roasting pan. Pop it in the oven preheated to 450°F and roast for 45 minutes to get that beautiful golden skin started.

Step 5: Reduce Heat, Baste, and Continue Roasting

Lower the oven temperature to 350°F and keep roasting. Every 30 minutes or so, baste the turkey with warm chicken broth—this helps keep the skin moist and adds flavor. Watch your bird closely: if it’s browning too fast, tent it with foil to prevent burning. Cooking time usually totals about 3 hours for a 15-pound turkey. To know it’s done, check with a meat thermometer—the thickest part of the thigh should register 165°F.

Step 6: Rest Before Carving

This step is a must! Take the turkey out, tent it loosely with foil, and let it rest for 25 minutes. Resting allows the juices to redistribute, so when you carve, the meat stays tender and juicy. I used to skip resting and learned the hard way that it’s totally worth the wait.

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Pro Tips for Making Herb Roasted Turkey Recipe

Room Temperature Trick: I used to rush cooking cold turkey straight from the fridge; letting it warm up makes a big difference in even cooking.
Under the Skin Butter: Gently sliding the butter under the skin without tearing it gives you moist breast meat and crispy skin.
Consistent Basting: Keep that broth warm on the stove; cold basting fluids can drop your oven temperature and slow cooking.
Tent the Turkey: Tenting loosely with foil after resting keeps the turkey warm without steaming the skin.

How to Serve Herb Roasted Turkey Recipe

A whole roasted turkey with a golden brown, slightly shiny and crispy skin with dark brown seasoning spots covering the entire outer surface. The turkey is centered on a white plate and surrounded by fresh green leafy herbs like parsley and sage, along with clusters of bright red cranberries and small yellow fruits. The background is a white marbled texture. The turkey’s wings and legs are tucked in close to the body, and the overall look is warm, rich, and inviting. Photo taken with an iphone --ar 2:3 --v 7 - Herb Roasted Turkey, turkey with fresh herbs, juicy roasted turkey, holiday turkey recipe, baked herb turkey

Garnishes

I like to sprinkle fresh sprigs of rosemary and thyme around the carving platter—it adds color and that fresh herb aroma that invites everyone to dig in. Occasionally, I toss in fresh cranberries or sliced seckel pears to add a pop of brightness and sweetness that pairs beautifully with the savory turkey.

Side Dishes

This turkey is a natural match for classic sides like creamy mashed potatoes, garlic green beans, and my favorite homemade stuffing. On a special occasion, I also love serving a roasted butternut squash or caramelized Brussels sprouts to bring extra warmth and texture to the plate.

Creative Ways to Present

I once laid the carved turkey slices over a bed of sauteed kale, drizzled with pan gravy, and surrounded the platter with vibrant pomegranate seeds and herb sprigs. It was a showstopper! You can also serve the turkey family-style in a large, rustic wooden board for a cozy, communal feel.

Make Ahead and Storage

Storing Leftovers

After carving, I portion leftover turkey into airtight containers and refrigerate within two hours to keep it fresh. I found that slicing it before storing makes reheating and meal planning so much easier. Use within 3-4 days for the best taste and safety.

Freezing

If I have bigger portions, I freeze turkey slices in freezer bags with as much air removed as possible. It freezes well for up to three months. When I’m ready, I thaw in the fridge overnight—it keeps the texture intact without drying out.

Reheating

To reheat, I usually place turkey slices in a covered baking dish with a splash of broth, cover with foil, and warm in a 325°F oven until heated through. This method keeps the meat moist and prevents it from drying out, which sometimes happens in the microwave.

FAQs

Can I prepare the herb butter the night before?

Absolutely! Making the herb butter a day ahead lets the flavors meld beautifully. Just keep it covered and refrigerated, then bring it to room temperature before rubbing it on the turkey.
What if I don’t have a meat thermometer?

While it’s highly recommended to use one for perfect results, if you don’t have a thermometer, make sure the juices run clear when you pierce the thickest part of the thigh. The meat should be firm but juicy. Investing in an instant-read thermometer will pay off for your turkey and other roasts!
Is it okay to use dried herbs instead of fresh?

Yes, but use about half the amount since dried herbs are more concentrated. Also, dried herbs won’t provide the same fresh aroma or moisture benefits, but your turkey will still taste great.
How do I avoid dry turkey breast?

Rubbing butter under the skin, basting regularly with broth, and allowing the turkey to rest after cooking are key steps I rely on to keep the breast juicy and tender.

Final Thoughts

This Herb Roasted Turkey Recipe is one I come back to year after year because it’s reliably delicious and not complicated. I love how approachable it is—you don’t have to be a pro chef to pull off a juicy, flavorful turkey that everyone raves about. Give it a try, and I promise it’ll become your new holiday staple, just like it did for me!