Bring Herb Roasted Turkey to your holiday table with Sweet Daddy D's no-angst approach. A dry brine helps keep the meat juicy, an uncovered refrigerator rest encourages crisp, golden skin, and fresh herb butter adds rich holiday flavor. Step-by-step photos and clear temperature guidance help you roast with confidence.
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Why This Recipe Works
- Dry brining seasons the turkey and helps it retain moisture.
- An uncovered refrigerator rest dries the skin for better browning.
- Herb butter adds rich flavor beneath and over the skin.
- Step-by-step instructions and temperature checks will take the guesswork out of roasting.
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Here's What You Need
Here are the key ingredients for this recipe. Find the complete list and quantities in the printable recipe card below.
Ingredient Notes
The Turkey
- Whole turkey: This recipe is written for a 12-14-pound turkey. Fresh or frozen will work, but a frozen turkey must be fully thawed before you begin. Allow several days for refrigerator thawing, followed by the brining and drying periods.
- Check the label: Look for information about added salt or an injected solution. A turkey that is already brined, enhanced, or kosher may need a different salt treatment.
For the Dry Brine
- Kosher salt: Salt is the foundation of the dry brine. Measure carefully and use the same brand consistently; different kosher salts can vary substantially by volume. Do not substitute table salt measure for measure.
- Dried oregano, basil, and thyme: These herbs provide the dry brine's savory flavor. Use dried leaves rather than ground herbs.
- Black pepper: Freshly ground black pepper adds a little heat and a fuller pepper flavor.
- Garlic: Press the fresh garlic so it mixes evenly throughout the dry brine.
- Lemon zest: Zest the lemon before juicing it for the Herb Butter. Use only the yellow outer peel, avoiding the bitter white pith.
For the Herb Butter
- Butter: Use butter that is very soft but not melted so it mixes easily and spreads beneath the skin. Unsalted butter gives you more control over the seasoning; if using salted butter, account for that salt before adding more.
- Fresh herbs: Oregano, tarragon, rosemary, thyme, and sage give the butter its herbal flavor. Remove woody stems and chop the leaves finely so they distribute evenly.
- Garlic: Press the garlic to avoid large pieces beneath the skin.
- Lemon juice: Fresh lemon juice adds brightness to the rich butter and herbs.
- Kosher salt: This seasons the butter separately from the dry brine. Consider the salt already present in your butter and turkey before adding it.
For the Cavity Aromatics
- Apple, orange, and yellow onion: Cut these into quarters so they are easy to place in the cavity. Add them loosely rather than packing them tightly.
- Garlic: Cut the whole head in half to expose the cloves.
- Fresh herb sprigs: Tie the sprigs together with kitchen twine to make a bouquet garni. Leftover sprigs from preparing the Herb Butter work well here.
- For flavor only: These aromatics are separate from a bread or rice dressing. Remove and discard them after roasting.
Substitutions
Substitutions may affect flavor, timing, or nutrition.
- Salt: Table salt substitutions depend on the kosher salt brand; avoid measure-for-measure swaps.
- Garlic: Use ½ teaspoon granulated garlic per 2-3 fresh cloves.
- Lemon: Try lemon pepper sparingly or a splash of white wine vinegar.
- Herbs: Try marjoram, parsley, or savory. Replace each tablespoon fresh herbs with 1 teaspoon dried.
- Butter: Use salted butter with less added salt, or softened plant-based butter.
- Aromatics: Substitute pears for apples, limes for oranges, or fennel or green onions for celery.
Cookware
A few reliable pieces of cookware make this recipe much easier: a sturdy roasting pan with a rack for even browning, an instant-read thermometer to check doneness, and kitchen twine for securing the herb bundle. A large cutting board, a sharp knife, and a couple of small mixing bowls help with prep, while plenty of paper towels ensure the turkey is thoroughly dried for crisp, golden skin.
Tips For a Safe, Delicious, and Juicy Turkey
- Start with a fully thawed turkey.
- Plan for brining, drying, and the one-hour rest before buttering.
- Pat the skin thoroughly dry and use very soft herb butter.
- Check doneness with a thermometer, not the clock.
- Tent loosely with foil if the skin browns too quickly.
- Rest for about 20 minutes before carving.
Lagniappe Tip: For the proper way to check the internal temperature of your turkey, see Butterball's thermometer placement guide.
Hints and Tips (FAQ)
Yes, but check the label for added salt or an injected solution. Pre-brined, self-basting, and kosher turkeys may already contain substantial salt. You may want to skip the dry-brine stage and go right to the Naked Rest.
Start the day before roasting with a fully thawed turkey: Allow 12-14 hours for dry brining, then 4-6 hours uncovered in the refrigerator to dry the skin. On roasting day, allow another hour before buttering, plus time for preparation, roasting, and resting.
USDA's Washing Food: Does It Promote Food Safety? advises against washing or rinsing raw poultry because splashing can spread bacteria to nearby surfaces and foods. This recipe includes a rinse after dry brining to remove excess salt and seasonings.
The uncovered (naked) rest dries the skin, helping it brown and crisp during roasting. Keep the turkey on a rack over a rimmed baking sheet to catch drips.
After the refrigerator rest, let the turkey stand for 1 hour before buttering. Pat away surface moisture and use very soft butter. Gently loosen the breast skin by inserting your fingers under the skin, then spread butter underneath. Spread the remaining butter over the outside, pressing it into place in small amounts if necessary.
Use an instant-read thermometer rather than cooking time alone. Check the thickest breast and innermost thigh and wing, avoiding bone. All should reach at least 165°F. See Butterball's thermometer placement guide.
Tent the turkey loosely with aluminum foil and continue roasting until it reaches the proper internal temperature. Cover individual wing tips if they darken faster than the rest of the bird.
These cavity aromatics are included for flavor and should be discarded after roasting.
How Long Will It Take For My Turkey to Cook?
- Allow approximately 3-3¾ hours at 325°F for a 12-14-pound turkey. For other sizes, consult USDA's turkey roasting chart. Times are estimates-always use a thermometer to confirm doneness.
- Cooking time varies with turkey size, cavity contents, and your oven.
- Confirm at least 165°F in the thickest breast and innermost thigh and wing, avoiding bone.
- Allow another 20 minutes for resting before carving.
Here's What You Do
First…you have a beer. That's the secret to no-angst cooking-fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they'll be used, and set out your equipment. With everything in place and your mindset right, you're ready to cook with confidence and enjoy the process as much as the meal.
Mise En Place
Follow these simple steps and you'll be ready to prep your bird:
The day before roasting:
- Mix the Dry Brine
On roasting day:
- Mix the Herb-Butter Paste.
- Tie the fresh herbs into a bouquet garni.
- Cut the apple, orange, onion, and garlic.
- Set up the roasting pan and rack.
- Gather paper towels, kitchen twine, and your thermometer.
Lagniappe Tip: Begin prep with a fully thawed turkey-allow several days for refrigerator thawing using Butterball's thawing guide. Before mixing the herb butter, soften the butter until spreadable but not melted.
Dry Brine
What happens in this step? Salt seasons the turkey and helps the meat retain moisture during roasting.
Dry the Skin (Naked Rest)
What happens in this step? Resting uncovered in the refrigerator dries the skin for better browning and crispness.
Lagniappe Tip: While rinsing off the dry brine, avoid splashing water around, pat the turkey thoroughly dry, and clean and sanitize the sink and surrounding surfaces afterward.
Coat in Butter and Stuff the Cavity
What happens in this step? Herb butter flavors the meat and skin, while fruit, vegetables, and herbs add aroma inside the cavity.
Lagniappe Tip: Preheat the oven to 325°F while you finish prepping the turkey.
Roast the Turkey
What happens in this step? The turkey cooks at 325°F as the herb butter melts and the skin browns. A thermometer confirms doneness.
Lagniappe Tip: Allow 3-3¾ hours at 325°F for a 12-14-pound turkey, but let the thermometer-not the clock-determine doneness. Check for at least 165°F in the breast, thigh, and wing, avoiding bone. See Butterball's thermometer placement guide. Tent with foil if browning too quickly. Rest 20 minutes before carving and discard the cavity aromatics.
Serving Suggestions
Carve the turkey and serve with the classic holiday crew-cornbread dressing, sweet potatoes, green beans, and hot gravy. The herb and citrus notes pair especially well with Pecan Rice, Garlic Mashed Potatoes, cranberry relish, or a simple salad with a citrus vinaigrette. For a Louisiana table, smothered cabbage, dirty rice, and maque choux all make excellent additions.
Leftover Tips
- Remove the meat from the bones and refrigerate in shallow, airtight containers within 2 hours of cooking.
- Keep refrigerated for 3-4 days or freeze for up to 3 months for best quality.
- Reheat to 165°F with a splash of stock or gravy to keep the meat moist.
Lagniappe Tip: Save the carcass for turkey stock; the carcass freezes well until you're ready to make the stock.
Uses for leftover turkey are limited only by your imagination.
- My No. 1 leftover use of the meat is Turkey and Oyster Gumbo.
- Another leftover treat is a Turkey Pot Pie with Puff Pastry.
- A turkey sandwich is a category all by itself. Sliced turkey with mayonnaise and sweet relish is one of my favorites, but go full Crescent City and get some PoBoy bread, slather on mayo, sliced turkey, leftover oyster dressing, and a little (or a lot) of Cranberry Relish. That's a holiday treat that's hard to beat!
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Yeah You Right!
Publisher's Note: Originally published in November 2018, this article has been updated with new photos, clearer ingredient and preparation details, and revised timing and doneness guidance to help you roast with confidence.
Recipe
Herb Roasted Turkey
Here's What You Need
- 12-14 pound fresh turkey
For the Dry Brine
- ⅔ cup kosher salt
- 2 tablespoons lemon zest
- 2 tablespoons dry oregano leaves
- 2 tablespoons dry basil leaves
- 1 tablespoon dry thyme leaves
- 2 tablespoons ground fresh black pepper
- 10 cloves garlic pressed
For the Herb Butter Paste
- 16 Tablespoons Butter 2 sticks-very soft but not melted
- 5-6 cloves garlic pressed
- 1 teaspoon kosher salt
- Juice of 1 Lemon
- 1 tablespoon each of these fresh herbs: Oregano, Basil, Tarragon, Rosemary, Thyme, Sage. Remove from the stem and chop finely; use more or less of each according to your taste
For Stuffing the Cavity
- 1 quartered Apple
- 1 quartered yellow onion
- 1 stalk celery
- 1 quartered orange
- 1 head garlic sliced in half
- Sprigs of fresh herbs (for bouquet garni), tied together
Here's What You Do
Dry Brining
- Mix all Dry Brine ingredients in a small bowl and set aside.
- Start with a fully thawed turkey. Remove the giblets and reserve for another use. Pat the turkey thoroughly dry inside and out with paper towels.
- Rub the dry brine generously over the inside and outside of the turkey. Place the turkey on a rack set over a baking sheet and refrigerate uncovered for 12-14 hours (about 1 hour per pound).
- Rinse off the dry brine thoroughly and dry the turkey very well. Return it to the rack and refrigerate uncovered for 4-6 hours to dry the skin.
Prep the Herb Butter & Aromatics
- Mix the Herb-Butter Paste ingredients in a bowl; the butter should be very soft.
- Tie the leftover fresh herb sprigs into a bouquet garni.
- Cut the apple, orange, onion, celery, and garlic for stuffing.
- Remove the turkey from the refrigerator and let it stand for 1 hour before applying the Herb Butter.
Coat and Stuff the Turkey
- Rub some Herb Butter inside the cavity. Loosely add the bouquet garni, fruit, and vegetables.
- Gently loosen the skin over the breast with your hand. Spread Herb Butter under the skin, then coat the entire outside of the turkey, leaving a thick layer on top.
Roast the Turkey
- Preheat the oven to 325°F.
- Spray a roasting rack and pan with nonstick spray. Place the turkey on the rack.
- Roast uncovered at 325°F, allowing approximately 3-3¾ hours. Use an instant-read thermometer to confirm at least 165°F in the thickest part of the breast and the innermost thigh and wing, avoiding bone. Tent loosely with foil if browning too quickly.
- Let the turkey rest for about 20 minutes before carving. Remove and discard the cavity aromatics.
Recipe Notes
Dry brining works best when the turkey is very dry. Pat it thoroughly with paper towels before applying the dry brine.
Don’t skip the “naked rest.” Leaving the turkey uncovered in the fridge dries the skin, which helps it brown and crisp in the oven.
The Herb Butter should be soft but not melted. Soft butter spreads easily under the skin and clings to the outside of the turkey.
Use the cavity aromatics only for flavor. The herbs, fruit, and vegetables help keep the turkey moist but aren’t meant to be eaten afterward.
Cooking time is an estimate. Confirm at least 165°F in the thickest breast and innermost thigh and wing, avoiding bone. If the turkey browns too quickly, tent it loosely with foil. This protects the skin without slowing the cooking too much.
Let the turkey rest before carving. A 20-minute rest helps the juices settle so the meat stays moist. Save the carcass! It makes excellent turkey stock for gumbo, soup, or rice dressing.
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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This is your Thanksgiving Turkey!