Herb-Roasted Turkey Recipe for Juicy, Flavorful Holiday Feasts

This herb roasted turkey is rich with flavor and will have everyone asking for seconds. The garlic and aromatic herbs create a mouthwatering crust—and the meat stays juicy. Ideal for Thanksgiving, Christmas, Easter, or any special dinner.

Serve this roast with buttermilk mashed potatoes, garlic butter green beans, and fried carrots for a complete holiday meal.

Ingredients for Herb Roasted Turkey

To get a tender bird with crisp, flavorful skin, gather the following:

• Turkey: Thawed safely and brought to room temperature before roasting.
• Unsalted butter: Use unsalted so you can control seasoning.
• Garlic: Fresh minced garlic adds depth of flavor.
• Fresh herbs: Rosemary, thyme, sage, and parsley for the butter and to stuff the cavity.
• Bouillon or stock powder: A small amount boosts savory flavor.
• Salt and cracked black pepper: To season the bird evenly.

See the recipe card below for exact ingredient amounts.

How To Make Herb Roasted Turkey

1. Completely thaw the turkey and bring it to room temperature so the butter spreads and adheres easily.

2. In a bowl, combine softened unsalted butter with minced garlic, minced herbs, bouillon powder, salt, and black pepper to make a garlic-herb butter.

3. Loosen the skin over the breast and rub the garlic-herb butter underneath the skin and all over the outside of the turkey. Reserve a couple of tablespoons of the butter to baste later. Stuff the cavity with sprigs of herbs.

4. Tuck the wings under the bird and tie the legs together with kitchen twine.

5. Transfer the turkey to a large roasting pan or baking sheet.

6. Roast in a hot oven until the internal temperature reaches 165°F (about 70°C). A common method is to start at a high temperature to brown the skin, then lower the oven to finish cooking through.

7. Remove the turkey and let it rest for about 20 minutes before carving so the juices redistribute.

How To Tell If Turkey is Done

Cut a small slit in the breast; the juices should run clear when the turkey is fully cooked. For accuracy, insert a meat thermometer into the thickest part of the breast or thigh. The safe internal temperature for cooked turkey is 165°F (about 70°C).

How To Carve a Turkey

After roasting, allow the turkey to rest 20–30 minutes. Use a sharp carving knife and a stable cutting board (place a towel underneath to prevent slipping). Carve in this order:

• Remove the legs and thighs from both sides.
• Cut off the wings at the joint.
• Slice the breast meat away from the bone, cutting as close to the bone as possible.
• Slice the breasts crosswise into even pieces.
• Separate the thigh from the drumstick and slice the thigh if desired.
• Arrange on a platter and garnish with fresh herbs like rosemary, thyme, or parsley.

What To Serve With Herb Roasted Turkey (Best Sides)

Rosemary Garlic Mashed Potatoes

Sautéed Vegetables

Fried Carrots

3 Cheese Mac and Cheese

Garlic Butter Green Beans

Cornbread

More Turkey Recipes

Baked Turkey Breast

Oven Baked Turkey Wings

The Best Juicy Roast Turkey

Roasted Turkey Thighs

If you enjoyed this recipe, consider trying herb roasted duck for another flavorful main.

Roasted Chicken Recipes

• Perfect Roast Chicken
• Herb Roasted Chicken

Important Tools for Making Roast Turkey

• Roasting pan
• Meat thermometer
• Serving platter

If you make this recipe, please leave a star rating. Your feedback helps others find the recipe—and I love hearing from you. Thank you!