Perfect Roast Turkey Easy Juicy (Print-Friendly Version)

Elevate your holiday table with this easy roast turkey, highlighted by fresh herbs, lemon, and garlic. Ideal for Thanksgiving or special gatherings, it ensures juicy, flavorful results with minimal effort—one to keep handy for any festive occasion.

# Ingredients You’ll Need:

→ For the Turkey

01 - 1 whole turkey breast (5 to 6 pounds), boneless, skin-on
02 - 1 lemon, halved
03 - A few sprigs fresh sage
04 - A few sprigs fresh thyme
05 - A few sprigs fresh rosemary
06 - 1 head garlic, cloves separated and peeled

→ Herb Butter

07 - 1 cup unsalted butter (2 sticks), softened
08 - 1 tablespoon fresh sage, finely chopped
09 - 1 tablespoon fresh thyme, finely chopped
10 - 1 tablespoon fresh rosemary, finely chopped
11 - 4 cloves garlic, minced
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper, or to taste

→ For Preparation

14 - Kosher salt, to season turkey
15 - Freshly ground black pepper, to season turkey
16 - Kitchen twine, for trussing legs (optional)
17 - Paper towels, for patting turkey dry

# How to Make It:

01 - Remove the turkey breast and unsalted butter from the refrigerator. Allow both to sit at room temperature for 1 hour so the turkey loses its chill and the butter softens for easier mixing.
02 - Pat the turkey breast dry thoroughly with paper towels. Season all over and inside the cavity with kosher salt and freshly ground black pepper, using about one teaspoon of salt in total.
03 - In a medium bowl, combine the softened butter, finely chopped sage, thyme, rosemary, minced garlic, one teaspoon salt, and half a teaspoon pepper. Mix until evenly blended.
04 - Stuff the turkey cavity with both lemon halves, several garlic cloves from the head, and sprigs of fresh sage, thyme, and rosemary for maximum aroma.
05 - Gently loosen the skin over the turkey breast with your hands and spread the prepared herb butter both under and over the skin, ensuring complete coverage except the underside of the bird.
06 - Tuck the wings beneath the turkey to prevent burning and tie legs together with kitchen twine for a tidy presentation, if desired.
07 - Preheat the oven to 375°F (190°C). Transfer the prepped turkey breast to a rack set in a roasting pan. Roast until the thickest part of the breast registers 165°F (74°C), approximately 20 minutes per pound. Baste with pan juices halfway through roasting if desired.
08 - Remove the turkey from the oven and let it rest, tented loosely with foil, for at least 15 minutes before carving. Slice and serve warm.

# Extra Suggestions:

01 - Letting the turkey breast and butter come to room temperature ensures even cooking and easier spreading of the herb butter.
02 - Season both inside and out to enhance flavor throughout the meat.

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