🦃 Herb Butter Roasted Turkey & Classic Turkey Gravy

A wonderfully flavorful and juicy roast turkey! Using herb butter under the skin is a classic trick for crispy skin and moist meat, while the aromatics in the roasting pan create a natural rack and deeply flavorful drippings for your gravy.

Below is your complete step-by-step guide, plus roasting times, safety tips, and the gravy recipe.

Herb Butter Roasted Turkey Guide

1. Prep Work

Pat the Turkey Dry

Remove the turkey from its packaging and take out the neck and giblets from both cavities (save them for your pan and gravy).
Pat the turkey completely dry with paper towels—dry skin = crisp skin.
Let the turkey sit at room temperature for about 1 hour before roasting to ensure even cooking.

Make the Herb Butter

In a small bowl, mix:

1 cup softened unsalted butter

½ cup fresh chopped herbs (rosemary, thyme, sage, Italian seasoning, and/or parsley)

4 cloves minced garlic

Salt and freshly cracked black pepper to taste

Mix until smooth.

Prepare the Roasting Pan

Make a bed of aromatics in the roasting pan:

Chopped carrots

Chopped onions

Chopped celery

Reserved turkey neck

These create a natural roasting rack and add flavor to your drippings.
Add 1–2 cups chicken broth or water to the bottom of the pan.

2. Seasoning & Roasting

Rub Under the Skin

Carefully loosen the skin over the turkey breast from the neck end.
Rub half of the herb butter directly onto the breast meat under the skin.

Rub the Exterior

Rub the remaining herb butter all over the outside of the turkey.
Season generously with salt and pepper.

Place the Turkey

Set the turkey breast-side up on top of the vegetables and the neck in the roasting pan.

Roast

Preheat oven to 325°F (165°C).
Roast following the timing guide below.
If the skin browns too quickly, lightly tent the breast with foil.

3. Roasting Time & Temperature

Internal temperature—not time—is the key. Use these approximate guidelines for an unstuffed turkey at 325°F:

Turkey WeightApprox. Roasting Time8–12 lbs2 to 3 hours12–14 lbs3 to 4 hours14–18 lbs3½ to 4½ hours

Done Temperature:
The turkey is ready when the internal temperature in the thickest part of the thigh (not touching bone) reaches 165°F (75°C).

4. Rest & Carve

Rest

Transfer the turkey to a cutting board and tent loosely with foil.
Let it rest 30 minutes to 1 hour—this is essential for juicy meat.

Carve

Carve as desired and reserve the pan drippings for your gravy.

🥣 Classic Turkey Gravy

Ingredients

1/2 cup fat from turkey drippings

1/2 cup all-purpose flour

1 cup liquid from turkey drippings

2 cups turkey stock (store-bought is fine), if needed

Ground black pepper, to taste

Directions

Heat the turkey fat in a saucepan over medium-low heat until melted (2–3 minutes).

Whisk in the flour and cook until the mixture turns golden, about 5 minutes.

Gradually whisk in the turkey drippings and turkey stock.

Increase heat to medium and whisk vigorously until smooth and thickened, 5–10 minutes.

Season with black pepper and serve.

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