Foolproof Herb-Butter Roast Turkey

My Easy Thanksgiving Method

If you’re feeling intimidated about roasting a whole turkey for Thanksgiving, you’re not alone — I’m newer to making turkeys myself, and this method has quickly become my go-to because it is so simple and truly foolproof. It works great on any poultry!

This herb-butter turkey comes out juicy, golden, and packed with flavor every single time, even if you’ve never roasted a turkey before. The secret? A generous amount of homemade herb butter massaged thoroughly over and under the skin. It does all the heavy lifting for you.

Whether you’re hosting Thanksgiving for the first time or just looking for an easy, reliable method, this turkey is the perfect place to start.

Why This Turkey Is Foolproof

• Herb butter protects the meat & keeps it juicy

• Massaging the butter under the skin gives incredible flavor

• Simple, beginner-friendly roasting method

• No complicated brines or extra steps, who has a fridge big enough to brine

• Beautiful golden skin without stress

Ingredients

Herb Butter

• 4 sticks unsalted butter, softened

• 6 tablespoons Maldon salt (or any flaky salt)

• 4 tablespoons fresh thyme, finely chopped

• 3 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh sage, finely chopped

• 4 teaspoons black pepper

For the Turkey

• 1 whole turkey (mine was 12 pounds)

• 1 lemon, quartered

• 1 apple, quartered

• 1 onion, quartered

• with any additional space fill with some carrot and celery stocks

• Reserved herb butter for basting

How to Make a Foolproof Herb-Butter Turkey

1. Make the Herb Butter

Mix softened butter with chopped rosemary, thyme, sage, pepper, and plenty of Maldon salt. Set aside a small amount to use later for basting.

2. Prepare the Turkey

Pat the turkey completely dry with paper towels. This is critical if you do not dry it enough it the butter will not stick.

3. The Most Important Step: Butter Under the Skin

Carefully lift the skin and spread large spoonfuls of herb butter underneath; do not be afraid to use your hands in there! You can wash your hands thoroughly after, the turkey is not going to hurt you. Keep a reserve of about 1/3 of the butter for later. Then massage the remaining butter over the outside of the turkey.

This part takes a little time, but it’s the key to juicy breast meat and super flavorful skin — especially if you’re new to roasting turkeys.

4. Stuff the Cavity

Place the lemon, apple, and onion inside the cavity. These aromatics help keep the turkey moist as it cooks.

5. Roast

Place your turkey in a roasting pan and cook at 325–350°F, depending on the size.(My turkey was 12 pounds, and 325°F worked perfectly.) It took about 4 hours for my turkey to get to 165, make sure to follow the turkey instructions on the packaging based on your size turkey.

6. Baste

Every so often, baste the turkey with the pan drippings and a little of your reserved herb butter. I also poured a bit of melted herb butter over the turkey partway through for even more flavor. It helps keep the skin moist

7. Foil Trick

If your turkey starts getting too dark, lightly tent the top with foil so it can keep cooking without burning.

8. Rest

Let the turkey rest for 20–30 minutes before carving so the juices settle back into the meat.

Tips for First-Time Turkey Cooks

• Take your time with the buttering step — especially under the skin

• Don’t skip patting the turkey dry — it helps the skin crisp

• Fresh herbs make a huge difference

• Use foil if it browns too quickly

• Keep some butter just for basting

The Easiest Way to Roast a Thanksgiving Turkey

I love this method because it removes all the stress and guesswork. The herb butter does all the work for you, keeping the turkey juicy, flavorful, and beautifully golden — even if it’s your first time cooking a bird.

If you’re looking for the simplest, most reliable way to roast a turkey this Thanksgiving, this is it.

If you make it, tag me — I’d love to see your turkey! 🦃✨

Disclaimer: My turkey was 12 pounds. Adjust roasting time based on the size of your bird. Normally your packaging should have cooking timing!

Lauren Morgan

-The Weeknight Homemaker