Easy Roasted Turkey with Herb Butter

roasted turkey cut up on a platter with fresh herbs

Easy Roasted Turkey with Herb Butter

Course: Main Dish

Cuisine: American

Prep Time: 1 30

Cook Time: 3 15

Total Time: 4 45

Servings:

Calories: 464kcal

Author: Nikole Berg

Learn how to make a Thanksgiving turkey without the stress! This Easy Roast Turkey with Herb Butter recipe will guide you with step by step instructions and helpful tips to help you create a moist oven roasted holiday masterpiece!

Print Recipe Add to Collection

Ingredients

1 14-15 pound turkey, fresh or thawed
1 ½ teaspoon pepper
1 ½ teaspoon kosher salt
1 onion quartered
1 celery stalk chopped into large pieces
1 orange zest removed for Orange Herb Butter, then quartered
1 bunch fresh rosemary divided
1 bunch fresh sage divided
Several sprigs fresh flat leaf parsley
1 bunch fresh thyme divided

Orange Herb Butter

½ cup salted butter softened, double amount for a larger turkey
3 tablespoon fresh rosemary chopped
3 tablespoon fresh sage chopped
3 tablespoon fresh parsley chopped
3 tablespoon fresh thyme chopped
Zest from one orange
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper

Instructions

An hour before: Unwrap turkey from packaging. Remove the bag (containing the giblets and neck) from inside the cavity. Reserve for another use such as gravy or stock, or discard.
Place turkey on the rack of the roasting pan or on a large sheet pan. Rinsing the turkey is no longer recommended because it may increase the chance of cross contamination. Instead, just pat it very dry with several paper towels. Let stand at room temperature for about an hour.
Set a rack on the lowest rung of your oven. Position other racks high enough so the turkey will fit.
Preheat oven to 325º F. Make the Orange Herb Butter by combining the softened butter with the chopped rosemary, sage, parsley, thyme, orange zest, and salt and pepper. Reserve leftover herb sprigs for stuffing into the turkey.
Combine the salt and pepper and season the cavity of the turkey. Stuff the onion, celery, orange and remaining herb sprigs into the cavity. If your turkey is a little smaller, it may not all fit in, just get as much as you can in there.
Using your fingers or the handle edge of a wooden spoon to separate the skin of the turkey from the breast meat, being careful not to tear the skin. Rub about 3 tablespoons of the Orange Herb Butter under the skin. Rub the remaining herb butter over the entire turkey.
Tuck wing tips under turkey and tie legs together to help hold its shape.
Roast turkey at 325 º F for about 3 hours and 15 minutes for a 15 pound bird (based on 13 minutes per pound) or until a meat thermometer measures 165º F at the thickest part of the breast and the thickest part of the thigh (without letting the thermometer touch the bone).
Frequent basting isn’t recommended during the cooking process because it lowers the oven temperature and can prolong cooking time. This recipe doesn’t require basting, but if you like that method(some habits are hard to break), baste no more than once per hour (preferable just once or twice) and adjust cooking time if necessary. I usually baste once at the halfway point, when I check the skin for browning.
If skin is browning too quickly, loseley cover the turkey with buttered foil (shiny side up).
Let turkey rest for 20 minutes before carving.

Notes

Meat thermometer- it’s essential to properly cooked meat, especially turkey. They are widely available at most grocery and big box stores, as well as from online retailers like Amazon. I use a digital version by Oxo.
Roasting pan- I use a Calphalon roasting pan with a fitted rack. The surface is non-stick and makes for an easy clean up. If you want to use a disposable pan, be sure you have some extra vegetables to help elevate the turkey. Cut 4-5 stalks of celery and 4-5 carrots into large pieces Spread on the bottom of the disposable pan then place the turkey on top. Discard veggies after cooking.
Foil- butter the dull side of a piece of foil that’s large enough to loosely cover the turkey. If you choose to start the cooking process with the foil on, remove it at the halfway point to allow the skin to brown (this is a good time to baste). Or you can add the foil whenever you feel the skin has browned enough.
Make ahead- you can make the Orange Herb Butter up to one week ahead. Store covered in the refrigerator. Soften on the counter top or microwave (don’t completely melt it) before rubbing it on the turkey.
Substitutions- there are many possibilities when it comes to seasoning a turkey. Common classic flavors include lemons and apples. Many folks also like garlic. You can use lemon instead of orange or apple instead of onion-it's up to you! If you want to use garlic, chop up about 4-8 cloves and add it to the herb butter. You can also slice to top off a whole head (not the root end) and place that in the cavity.
Orange Herb Butter-If you are making a turkey that's larger than 15 pounds, double the amount of butter to 1 cup (2 sticks). Keep herbs the same.
Turkey serving sizes- I like to figure about 1 ¼ pounds of turkey per person. To calculate for a gathering of 12 people, multiply 1.25 x 12 = 15 lbs. This amount usually leaves us with a little leftover for this enchilada recipe.
Turkey cooking times and temperatures- you may be wondering how long it takes to roast a turkey! I like to use the formula of 13 minutes per pound when cooked at 325º or 350º F. Simply multiply the number of pounds by the 13. For example, 15 (pounds) x 13 (minutes) = 195 (total minutes). 195 minutes converts to 3 hours and 15 minutes. I like to check my bird about 20 minutes before time, just in case it reaches 165º F sooner than expected.

Nutrition