Herb Butter Thanksgiving Turkey (Print-Friendly Version)
Perfect for Thanksgiving, this herb butter turkey features a blend of fresh herbs, lemon, garlic, and wine, creating juicy, crisp-skinned results sure to shine as a holiday main. Full of flavor and festive touches—one to keep handy.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 whole turkey, preferably fresh and natural (not injected with solution)
02 -
1/2 cup unsalted butter, melted
03 -
2 cups dry white wine
04 -
2 cups chicken or turkey stock
05 -
1 cup unsalted butter, softened
06 -
2 tablespoons fresh sage, stems removed and chopped
07 -
2 tablespoons fresh rosemary, stems removed and chopped
08 -
1 tablespoon fresh thyme, stems removed and chopped
09 -
1 whole lemon, zested (preferably organic)
10 -
4 cloves garlic, minced
11 -
3 teaspoons sea salt
→ Optional Aromatics for Cavity
12 -
1 yellow onion, quartered
13 -
2 cloves garlic
14 -
1 lemon, halved
15 -
2 carrots, cut into large pieces
16 -
3 celery stalks, cut into large pieces
# How to Make It:
01 -
Preheat oven to 300°F (149°C).
02 -
Pour 2 cups water into the bottom of the roasting pan to maintain moisture during cooking.
03 -
Combine melted butter, dry white wine, and chicken or turkey stock in a medium saucepan; set aside.
04 -
Mix softened butter with chopped sage, rosemary, thyme, lemon zest, minced garlic, and sea salt until evenly combined.
05 -
Carefully loosen the skin over the turkey breast and drumsticks, then rub two-thirds of the herb butter mixture under the skin. Spread the remaining herb butter evenly over the skin.
06 -
If not stuffing, fill the turkey cavity with onion, whole garlic cloves, halved lemon, carrots, and celery for enhanced flavor. Tie the legs together, secure the skin flap at the back, and tuck the wings under.
07 -
Fold cheesecloth large enough to drape over the top and sides of the turkey.
08 -
Dip the prepared cheesecloth into the wine and butter mixture, ensuring it is thoroughly saturated, then cover the top and sides of the turkey.
09 -
Warm the butter and wine mixture gently over low heat and use it to baste the turkey. When mixture runs low, use accumulated pan juices for continued basting.
10 -
Transfer turkey to oven and baste every 20 to 30 minutes. Roast until the thigh meat reaches 180–185°F and, if stuffed, internal stuffing temperature is 165°F. Plan for 15–20 minutes per pound if stuffed, and a slightly shorter time if unstuffed.
11 -
Remove cheesecloth 30–45 minutes before the turkey is done to allow skin to brown. If cheesecloth sticks, baste thoroughly to loosen.
12 -
Let the turkey rest for at least 15 minutes before carving to allow juices to redistribute. Use resting time to prepare gravy from pan juices.
# Extra Suggestions:
01 -
For a crispier skin, ensure all moisture on the turkey skin is patted dry with paper towels before applying the butter mixture.