herb-butter roasted turkey

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8


  • 1 cup unsalted butter softened
  • 1 medium yellow onion quartered
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 10 pound fresh turkey with neck, giblets, and liver removed
  • ½ bunch fresh thyme
  • ½ bunch fresh rosemary
  • ½ cup fresh sage leaves torn
  • 6 cloves garlic smashed


  • Preheat the oven to 350º F.
  • In a small bowl, combine 1 stick of the butter and the chopped sage, thyme, and rosemary. Cube remaining stick of butter and set aside.
  • Put the turkey on v-shaped rack in a large roasting pan. Pat it dry. Working carefully so that you don’t tear the skin, smear the herb butter evenly underneath the skin of the bird. Season the outside and inside the cavity liberally with salt and pepper. Loosely fill the cavity with the cubed butter, onion, whole herbs, and garlic. Tie the legs together with string and tuck the wings under the turkey.
  • Roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165º F and the juices run clear, about 2 ½ hours. Transfer the turkey to a cutting board or platter, tent with foil, and let stand 20 minutes before carving.


Calories: 845kcal | Carbohydrates: 1g | Protein: 129g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 441mg | Sodium: 673mg | Potassium: 1360mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 923IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 5mg