Why You’ll Love Herbed Sage Butter Roast Turkey Recipe

I enjoy this recipe because it uses simple ingredients and straightforward steps while delivering rich, herb-infused flavor. I like how the butter keeps the turkey moist, and the fresh herbs add a warm, aromatic taste that fills my kitchen as it roasts. I also appreciate that it’s easy to adapt and reliable for feeding a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 whole turkey (12–14 lbs)
1 cup unsalted butter, softened
2 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
1 lemon, halved

Directions

I start by preheating my oven to 325°F (165°C). In a bowl, I mix the softened butter with sage, thyme, rosemary, garlic, salt, and black pepper until everything is well combined. I gently loosen the skin of the turkey and spread the herb butter underneath, making sure to cover as much of the breast and thighs as possible.

I stuff the cavity with the onion, carrots, celery, and lemon, then place the turkey on a roasting rack set inside a roasting pan. I roast the turkey uncovered for 3 to 4 hours, basting it with the pan juices every 30 minutes. Once the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, I remove it from the oven and let it rest for 20 minutes before carving.

Servings and Timing

I usually get 8–10 servings from this turkey. The total time is about 4 hours and 20 minutes, which includes preparation, roasting, and resting time.

Storage/Reheating

I store leftover turkey in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer warming it gently in the oven covered with foil to prevent drying out. For smaller portions, I reheat slices in a skillet with a little broth or butter to keep the meat moist.

FAQs

How do I keep the turkey from drying out?

I make sure to spread the butter evenly under the skin and baste regularly during roasting to lock in moisture.

Can I use dried herbs instead of fresh?

I can use dried herbs if needed, but I reduce the amounts since dried herbs are more concentrated.

Do I need to brine the turkey?

I don’t find it necessary for this recipe because the butter and roasting method keep the turkey juicy.

Should I cover the turkey while roasting?

I roast it uncovered, but I tent it loosely with foil if the skin browns too quickly.

How do I know when the turkey is done?

I rely on a meat thermometer and check that the internal temperature reaches 165°F (74°C).

Can I prepare the herb butter in advance?

I often make the herb butter a day ahead and keep it refrigerated until I’m ready to use it.

What can I do with the pan drippings?

I like using them to make gravy or drizzle over sliced turkey for extra flavor.

Is this recipe suitable for halal diets?

I use halal-certified turkey and ingredients, which makes this recipe suitable.

Can I add other vegetables to the roasting pan?

I sometimes add potatoes or extra carrots around the turkey for a built-in side dish.

How long should I let the turkey rest?

I let it rest for at least 20 minutes so the juices redistribute before carving.

Conclusion

I find this herbed sage butter roast turkey to be a dependable and flavorful centerpiece for any special meal. The combination of fresh herbs, butter, and slow roasting creates a turkey that’s juicy, aromatic, and satisfying, making it a recipe I return to again and again.