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Juicy Herb-Roasted Turkey

The Best Juicy Herb-Roasted Turkey Recipe for Perfect Holiday Meals

Juicy Herb-Roasted Turkey is a flavorful and moist centerpiece for your holiday meals.
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Prep Time 12 hours
Cook Time 3 hours 15 minutes
Resting Time 30 minutes
Total Time 15 hours 45 minutes
Servings: 10 slices
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Prep
  • 1 whole turkey (12-14 lbs) Choose a fresh or fully thawed bird for even cooking and juiciness.
  • 2 tablespoons kosher salt Use for dry brining; it tenderizes and deeply seasons the turkey flesh.
  • 1 teaspoon black pepper Freshly ground adds subtle heat and enhances herb flavors naturally.
For the Herb Butter
  • 1 cup unsalted butter Softened for easy spreading, it locks in moisture and enriches flavor.
  • 2 tablespoons fresh rosemary Finely chopped to infuse a piney, woodsy aroma.
  • 2 tablespoons fresh thyme Offers a gentle earthiness that blends beautifully.
  • 2 tablespoons fresh sage Adds a slightly peppery and savory note.
  • 4-5 cloves garlic Minced for a warm, aromatic boost.
Additional Flavor Boosters
  • 1 each lemon zest and juice Brightens flavors and helps tenderize the meat.
  • 1 large onion Stuffed inside to infuse moisture and sweetness.
  • 2 each carrots and celery Roasted alongside to add aroma.

Equipment

  • roasting pan
  • rack
  • meat thermometer
  • mixing bowl

Method
 

How to Make Juicy Herb-Roasted Turkey
  1. Pat turkey dry and season inside and out with kosher salt and pepper. Refrigerate uncovered on a rack in the fridge for 12–24 hours to enhance juiciness.
  2. Set oven to 325°F and position rack in the lower third.
  3. In a bowl, blend unsalted butter with chopped rosemary, thyme, sage, minced garlic, lemon zest, and juice until creamy and fragrant.
  4. Gently loosen skin over the breast and thighs. Spread herb butter under the skin and all over the surface.
  5. Stuff the cavity with halved onion, lemon, carrots, and celery; tie legs and tuck wings. Place breast-side up on a rack in a roasting pan.
  6. Cook at 325°F for about 13–15 minutes per pound, until the thickest part reads 165°F and skin turns golden brown.
  7. Tent turkey with foil and rest for 20–30 minutes before carving.

Nutrition

Serving: 1sliceCalories: 350kcalProtein: 50gFat: 16gSaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 450mgPotassium: 400mgVitamin A: 2IUIron: 2mg

Notes

Optional: Sprinkle chopped parsley and lemon zest before serving for a bright finish.

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