Name: Herb Butter Turkey Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 20 h
Cuisine: American
Ingredients: 8 cups vegetable broth; 3/4 cup coarse sea salt; 1/4 cup packed brown sugar; 4 garlic cloves, minced; 1 TBS dried rosemary; 1 TBS dried thyme; 1 TBS paprika; 2 tablespoons peppercorns; 5 bay leaves; Peel from 2 large oranges; 8 cups apple juice; 1 gallon ice water; 2 sticks unsalted butter, softened; 1 tablespoon olive oil; 1 tablespoon Dijon mustard; 1 TBS garlic powder; 1 TBS dried rosemary; 1 TBS dried parsley; 1 TBS dried thyme leaves; 2 tsp onion powder; 2 tsp paprika; 1 1/2 tsp pepper; 1 1/2 tsp ground cumin; 2 cups low sodium chicken broth; 2 cups water; 1 orange, quartered; 1 onion, quartered; 1 apple, quartered; 3 tablespoons unsalted butter; 2 tablespoons reserved Herb Butter

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If you’re dreaming of a turkey that’s impossibly juicy, gloriously golden, and rich with savory flavor in every bite, then let me introduce you to my absolute showstopper: Herb Butter Turkey. This classic centerpiece gets a serious upgrade with an aromatic brine and an indulgently seasoned butter that works its way under, over, and all around the bird. The result? Every mouthful is infused with herbs, garlic, citrus, and a hint of smoky paprika, wrapped in impossibly crisp skin. If you love a memorable main course that brings everyone together, Herb Butter Turkey will win hearts (and appetites) on any special occasion.

Ingredients You’ll Need

Herb Butter Turkey Recipe - Recipe Image

Ingredients You’ll Need

The magic of a stellar Herb Butter Turkey starts with fresh, quality ingredients. Each one brings its own essential note to this holiday symphony, from the juicy turkey itself to the vibrant herbs that pack every bite with flavor.

Fresh Turkey: Always choose a never-frozen, NOT pre-brined turkey for best texture and flavor absorption.
Vegetable Broth: Adds depth and umami to the brine, helping every part of the bird stay juicy and seasoned.
Coarse Sea Salt: Essential for proper brining—don’t substitute with table or kosher salt!
Brown Sugar: Lends a subtle sweetness and helps balance all those herbs and spices.
Garlic Cloves: Bright, pungent, and classic—minced for even flavor distribution.
Dried Rosemary, Thyme, Paprika: Build the herbaceous, savory foundation of the brine.
Peppercorns & Bay Leaves: Add complex fragrance and aromatic undertones you’ll notice in every slice.
Orange Peel: Delivers citrusy brightness and a stunning aromatic lift.
Apple Juice: Keeps the brine fruity and balanced—don’t skip it!
Ice Water: Brings the brine down to a safe temperature for soaking the turkey.
Unsalted Butter: The creamy star of the Herb Butter, carrying all the flavors straight into the turkey.
Olive Oil & Dijon Mustard: Add richness and slight tang, elevating the butter mixture.
Garlic Powder, Onion Powder, Paprika, Dried Herbs, Cumin, Pepper: Build the seasoned, crave-worthy profile of that buttery spread.
Low Sodium Chicken Broth & Water: Provide moisture during roasting and scrumptious liquids for your gravy.
Orange, Onion, Apple: Stuffing the cavity supports flavor from the inside out.
Flour, Reserved Herb Butter, More Unsalted Butter: Essential for a luscious, silky gravy to pour over your masterpiece.

How to Make Herb Butter Turkey

Step 1: Prepare the Brine

In a large stock pot, combine vegetable broth, coarse sea salt, brown sugar, garlic, rosemary, thyme, paprika, peppercorns, bay leaves, and the orange peel. Bring to a boil, stirring frequently until the salt and sugar fully dissolve. Once done, remove from heat, add apple juice, cover, and let everything cool down to room temperature—pop it into the fridge to speed this part up!

Step 2: Brine the Turkey

Take your fresh, fully thawed turkey and remove the neck, giblets, and tailpiece. Rinse the bird and pat it completely dry, then place it in a large brining bag. Pour your fully cooled brine right over the turkey, then stir in the gallon of ice water directly in the bag. Press out excess air so the brine makes contact everywhere—including inside the cavity. Refrigerate and let the Herb Butter Turkey soak in all the magic for 16 to 24 hours.

Step 3: Dry and Prep for Roasting

When brining is done, remove and discard the brine. Rinse the turkey thoroughly (inside and out!) to make sure you get off all the extra salt. Dry every inch well—this helps the skin crisp up beautifully. Place the turkey, breast side up, on a rack in your roaster and let it sit uncovered in the fridge for a minimum of 30 minutes. If you have the time, leave it even longer (up to 24 hours) for the ultimate crispy skin on your Herb Butter Turkey.

Step 4: Make the Herb Butter

While the turkey sits out for an hour before roasting, whip up the herb butter. Combine softened butter, olive oil, Dijon, all the dried herbs and spices in a bowl. Take out 2 tablespoons and set aside for your gravy. Now, using your hands, gently separate the skin from the meat of the breast without tearing it. Spread plenty of that delicious butter beneath the skin—this is the secret to the juiciest, most herb-perfumed slices. Use the rest to coat the whole bird, front and back, wings and drumsticks included.

Step 5: Stuff and Set Up for Roasting

Fill the cavity with your reserved orange, some onion, and an apple quartered up—these impart the Herb Butter Turkey with subtle fragrance and depth. Tuck the wings under and secure the drumsticks. Pour chicken broth into your roasting pan to create a flavorful steam bath that keeps everything moist and savory as it cooks.

Step 6: Roast the Herb Butter Turkey

Position your oven rack low and heat up to 400 degrees F. Begin roasting the turkey breast side down (this helps the juices run right into the breast meat for extra moisture) for 45 minutes, uncovered. Next, lower the oven to 350 degrees, carefully flip the bird breast side up, baste, and continue roasting. When the top is golden, cover loosely with foil if needed. Add water to the pan if the broth runs low. The turkey’s ready when a thermometer reads 160 degrees at the center of the breast—don’t forget to rely on your thermometer for best results!

Step 7: Rest and Make Gravy

Let your masterpiece rest at least 20 to 30 minutes, uncovered, so the juices settle (don’t cover or the skin gets soggy). Meanwhile, pour off the roasting pan juices and separate the fat. Melt butter and some reserved herb butter in a saucepan, whisk in flour, then slowly add 4 cups of your degreased turkey drippings. Simmer, whisking often, until thickened. For extra flavor, swirl in the last bit of reserved herb butter—it seals your Herb Butter Turkey feast with an herby, buttery swoon.

How to Serve Herb Butter Turkey

Garnishes

Presentation always makes the feast feel extra special. Top your Herb Butter Turkey with freshly chopped parsley, rosemary sprigs, and even a sprinkle of pomegranate seeds or sliced roasted oranges for a colorful, festive finish.

Side Dishes

No Thanksgiving or holiday table is complete without classic sides. Pair your Herb Butter Turkey with creamy mashed potatoes, green beans, cranberry sauce, stuffing, and some pillowy soft dinner rolls. The savory flavors and juices from the turkey are made for soaking into every bite of side dish heaven.

Creative Ways to Present

Slice the turkey and artfully fan the pieces on a large platter. Surround the turkey with roasted root vegetables, scatter fresh herbs around the edges, and drizzle a little gravy right down the center for a restaurant-worthy look. If you’re after a dramatic entrance, bring the whole Herb Butter Turkey to the table for guests to see before carving—it’s sure to dazzle.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, carve the Herb Butter Turkey and store slices with a bit of gravy in shallow airtight containers. This keeps everything juicy and flavorful for up to 4 days in the fridge.

Freezing

Freeze slices or whole portions of cooked, cooled turkey in airtight containers or heavy-duty freezer bags. Add some gravy to prevent drying. Your Herb Butter Turkey can last about 2 months in the freezer and still wow you when reheated.

Reheating

For best texture, splash a little broth or gravy over the turkey, cover tightly, and warm gently in a 300-degree oven or microwave until hot. This brings the juiciness and flavor right back to life—Herb Butter Turkey is just as delicious the next day!

FAQs

How long does brining take for Herb Butter Turkey?

For best results, brine your turkey for at least 16 hours, up to 24. This lets the seasoning and moisture work their way deep into the meat, making Herb Butter Turkey incredibly juicy and flavorful.

Can I use a frozen turkey?

It’s strongly recommended to use a never-frozen, fresh turkey for this recipe. If you must use frozen, ensure it’s thoroughly thawed and reduce the brine salt by half, since many frozen turkeys come pre-brined with salt added.

What kinds of herbs can I substitute in the butter mixture?

You can swap out the dried herbs for fresh, just use three times the amount of fresh as dried. Feel free to play with your favorite flavors—sage, oregano, or tarragon all bring lovely notes to Herb Butter Turkey!

How do I keep the turkey breast from drying out?

Roasting breast side down for the first 45 minutes helps keep the breast meat moist. Spreading Herb Butter under the skin infuses flavor and protects against dryness, and using a thermometer ensures perfect doneness every time.

Can I make the gravy in advance?

You can absolutely make the gravy the day before—just refrigerate and gently reheat, whisking until smooth, before serving with your Herb Butter Turkey. Add a splash of broth if needed to loosen the consistency.

Final Thoughts

There’s nothing like the smell of Herb Butter Turkey filling the house and gathering everyone around the table! Don’t let the steps intimidate you—the results are rewarding, and you’ll be proud with every slice. Give it a try this season and see just how unforgettable your holiday meal can be.