Herb Butter Turkey
This Herb Butter Turkey is juicy, golden brown, and infused with the flavor of fresh sage and apple cider. A generous layer of sage infused herb butter over the skin of the turkey helps lock in moisture, while the simple pan gravy pulls every bit of extra flavor from the bottom of the roasting pan.
Perfect for your Thanksgiving dinner or any holiday gathering, this easy roast turkey recipe delivers juicy turkey breast meat, dark meat, crispy skin and an herby, aromatic finish. It's a great way to serve a flavorful turkey without fuss; a good measure of comfort and flavor for any occasion.
This turkey recipe served well with two classic recipes: our Old Fashioned Turkey Dressing and Cranberry Sauce.
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Why You Will Love This Recipe
- Extra Flavorful: Apple cider, garlic herb butter and pan drippings create a rich, seasonal roasted turkey.
- Juicy Results: Butter under the skin and regular basting keep the breast meat moist and tender.
- Simple Process & Ingredients: No brining, no fuss, just fresh herbs, kosher salt, and pantry staples.
- Elegant but Easy: Feels elevated for Thanksgiving, but approachable enough for beginner cooks.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"Switched it up this year for our Canadian Thanksgiving and I had a go-to that I usually used. People were skeptical. However... I am MAKING the switch because this was THE most delicious turkey!! So juicy, flavourful and amazing.
Just increase cooking times if you plan on stuffing with apples! We ended up taking them out half way through because honestly? It wasn't needed! Can't wait to make this for Christmas as well."
-Sara
Ingredients
Nothing complicated here. Just a short and sweet shopping list and you're on your way to a delicious main course.
See the recipe card below for the exact quantities of each ingredient.
- Whole Turkey: Choose as close to a 16-pound turkey for best results for this recipe.
- Apple Cider: Adds depth and seasonal flavor. We use our homemade apple cider recipe, but you can leave store-bought.
- Cornstarch: Thickens the gravy without needing flour.
For this easy turkey recipe, you'll want to have on hand a roasting pan with a rack insert, medium saucepan, meat thermometer (we love this one by ThermoWorks) and measuring cups and spoons.
Variations
- Herb Mix Up: Use fresh rosemary, thyme, or a combination in place of sage; or mix them all into your herb butter.
- Try Citrus: Add lemon zest to the herb butter for a bright, fresh twist.
- Butter Variations: Mix in minced garlic or lemon zest to boost flavor, or swap in olive oil for a dairy-free option.
- Apple Cider: No cider? Use chicken broth instead. It will still help build great flavor in the drippings.
- Dry Brine: If you have extra time, season the turkey with salt 24-48 hours in advance for deeper flavor and crispier skin.
How to Make an Herb Butter Turkey
Making this herb butter turkey is all about a few simple steps and a little patience. Here's how to do it.
TURKEY:
Set rack at lowest position in oven and preheat to 375F. Place the turkey on a rack in a large roasting pan (you can lightly grease the rack if you want), pat the turkey dry with paper towels and set aside (note: for a juicier turkey you can cook it breast side down).
Melt butter in a small saucepan then add in chopped sage. Brush over the turkey and sprinkle with salt.
Roast turkey 1 hour; baste with any pan juices once or twice, then reduce the temperature to 350F. Roast for another 30 minutes, basting every 15 minutes.
Pour apple cider overtop and rotate the pan. Keep cooking until instant-read thermometer reads 165F (we recommend checking the thickest part of each thigh), continue to baste every 15 minutes.
Transfer turkey to platter and loosely cover with aluminum foil.
GRAVY:
Strain all pan juices into a large 4 cup measuring cup (do not scrape the pan), transfer about 3 tablespoons of fat to a medium saucepan (discard the rest). Set aside.
Place the pan over 2 burners. Add broth and cider, bring to a boil over medium-high heat. Scrape up brown bits, cook for 10 minutes (lower heat if needed), reduce until about 2 ½ cups of liquid. Strain into the measuring cup with the pan juices (note: if less than 3 ½ cups in total, add more chicken stock). Set aside.
Place the saucepan (with the fat) over medium high heat. Add 1 tablespoon of cornstarch, mix until combined. Pour in the 3 ½ cups of juices and whisk until desired thickness.
Hint: To ensure a more even cook, allow your thawed turkey needs to be brought to room temperature before cooking.
Recipe Tips
- Avoid Over-Basting: Opening the oven too often lets heat escape and extends cooking time. Baste only every 15 minutes after the first hour.
- Use Kitchen Twine: Tying the legs together helps the turkey cook evenly and retain moisture.
- Stuffed or Not: This recipe doesn't use stuffing, but if you do add it, increase the cooking time and use a thermometer to ensure the stuffing reaches a safe internal temperature.
- Size Considerations: For larger turkeys, loosely tent with foil if the skin browns too quickly and rotate the pan during roasting for even cooking.
If you have leftovers, you have to try our Slow Cooker Turkey Stock.
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Storage Instructions
- Refrigerator: Store leftover turkey in an airtight container in the fridge for 3-4 days.
- Freezer: Slice and freeze in airtight bags or containers for up to 3 months.
- Reheating: Warm gently in a covered baking dish with a splash of broth to keep the meat moist.
Serving Suggestions
- Holiday Sides: Creamy Mashed Potatoes, Green Bean Casserole, Brussels Sprouts or Roasted Carrots.
- Turkey Leftovers: Turkey Sliders, Dad's Turkey Pot Pie and Turkey Soup.
Herb Butter Turkey Recipe FAQs
You can use fresh, but if you use a frozen turkey, be sure to thaw out fully in the refrigerator first. Guidelines are to allow 1 day in the fridge for every 5 pounds.
Insert a meat thermometer into the thickest part of the thigh, without touching bone. It should register 165F. Also check that juices run clear, not pink.
A 16-pound turkey works best here and ensures even cooking with the suggested time and temperature. If you're using a larger bird, adjust your cook time and use a thermometer to check doneness.
Not always, but if the skin starts to brown too early, tenting the top with foil helps prevent over-browning while the inside finishes roasting.
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Herb Butter Turkey
Equipment
- Roasting Pan with Rack Insert
- Medium Saucepan
- Meat Thermometer
- Measuring Cups and Spoons
Ingredients
TURKEY:
- 16 pound turkey rinsed, patted dry
- ½ stick butter unsalted
- ¼ cup fresh sage chopped
- 1 tablespoon coarse kosher salt
- 1 cup apple cider fresh, refrigerated
GRAVY:
- 2 cups chicken broth low sodium
- ¾ cup apple cider sweetened
- 1 tablespoon cornstarch
Instructions
- Set rack at lowest position in oven and preheat to 375F. Place the turkey on a rack in a large roasting pan (you can lightly grease the rack if you want), pat the turkey dry with paper towels and set aside (note: for a juicier turkey you can cook it breast side down).
- Melt butter in a small saucepan then add in chopped sage. Brush over the turkey and sprinkle with salt.
- Roast turkey 1 hour; baste with any pan juices once or twice, then reduce the temperature to 350F. Roast for another 30 minutes, basting every 15 minutes.
- Pour apple cider overtop and rotate the pan. Keep cooking until instant-read thermometer reads 165F (we recommend checking the thickest part of each thigh), continue to baste every 15 minutes.
- Transfer turkey to platter and loosely cover with aluminum foil.
- To make the gravy: Strain all pan juices into a large 4 cup measuring cup (do not scrape the pan), transfer about 3 tablespoons of fat to a medium saucepan (discard the rest).Set aside.
- Place the pan over 2 burners. Add broth and cider, bring to a boil over medium-high heat. Scrape up brown bits, cook for 10 minutes (lower heat if needed), reduce until about 2 ½ cups of liquid. Strain into the measuring cup with the pan juices (note: if less than 3 ½ cups in total, add more chicken stock). Set aside.
- Place the saucepan (with the fat) over medium high heat. Add 1 tablespoon of cornstarch, mix until combined. Pour in the 3 ½ cups of juices and whisk until desired thickness.
Notes
- To ensure a more even cook, allow your thawed turkey needs to be brought to room temperature before cooking.
- Every time you open the oven, heat escapes and cooking time extends. Stick to 15-minute intervals after the first hour.
- Tie the legs together to help the turkey cook evenly and retain moisture.
- While this recipe doesn't involve a stuffed turkey, note it will require a longer cooking time. If you stuff the cavity, use a thermometer to ensure the stuffing also reaches a safe internal temperature
- If cooking a larger turkey, loosely tent with foil if the skin browns too quickly and rotate the pan during roasting for even cooking.
- After roasting, place turkey on a cutting board and let it rest. This ensures the juices redistribute through both the breast and dark meat.
- For best results, test the internal temperature in the thickest part of the thigh, not touching bone.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any changes, let us know how they turned out.
I was trying to find a new Thanksgiving turkey recipe that wasn't so complicated and this one is definitely the winner! I can't wait to make it.
I hope you love it. I have been making it for my family for years! 🙂 Happy cooking.
Adding this to my list for Thanksgiving! Thank you!
We all love this one, I have been making it each Thanksgiving and whenever I host Christmas for years now!
Bookmarking this recipe for our Thanksgiving this year. I love the flavor from the herb butter and the addition of the apple cider! Thanks for the lovely recipe!
It is such a great recipe. I have been making it for my family for years now, everyone always raves about it. Especially the gravy!!
I make this turkey recipe usually 3 times per year, and love it. It is so easy, turns out perfect every time, and the gravy... it is perfection! The whole family always raves and it makes me such a proud cook!
Switched it up this year for our Canadian Thanksgiving and I had a go-to that I usually used. People were skeptical. However... I am MAKING the switch because this was THE most delicious turkey!! So juicy, flavourful and amazing.
Just increase cooking times if you plan on stuffing with apples! We ended up taking them out half way through because honestly? It wasn't needed! Can't wait to make this for Christmas as well.
So fun that you tried it, and with stuffing it with apples (I have never tried that!). This will definitely increase the cook time, so I hope you did not delay your dinner too much! 😉
Thank you for the glowing review, we are happy you love this recipe as much as we do.
I made the Herb Butter Turkey recipe for a special gathering, and it was an absolute hit! The herb and butter together infused so much flavor into the turkey, leaving every bite juicy, tender, and perfectly seasoned. The blend of fresh herbs and butter not only kept the meat moist but created a beautifully golden, crispy skin that was a feast for both the eyes and taste buds.
One of the best parts was how simple it was to prepare despite the gourmet taste. The instructions were easy to follow, and the results were truly restaurant-quality. It filled the kitchen with an amazing aroma as it roasted and was the centerpiece of the meal that everyone couldn’t stop raving about. I’ll definitely be making this my go-to turkey recipe for the holidays and special occasions. If you’re looking to impress your guests with minimal stress, this Herb Butter Turkey recipe is an absolute must-try!
Thank you so much for your kind words. It is great to know that the instructions were clear and easy to follow, but also that you loved the taste. We hope you will keep coming back and trying more!
I forgot to rate this in my previous post. Of course it's 5 stars all the way!!!
You are very kind. Thank you.
Very tasty. Moist white meat. Delicious dark meat.
Thanks for the feedback Richard, it is so great to hear!
Best turkey recipe I’ve ever had! I will definitely make it again. The directions are easy to follow and it turned out great! Received many compliments 🙂
Oh that is so wonderful to hear SC! Thank you so much for offering us your feedback, we love hearing about other people's experiences.
Tried this recipe for “friends giving “ and received rave reviews. Super easy to follow this recipe and the aroma filling the house was divine ! Absolutely delicious flavouring. Can’t wait to make another one for the family this weekend.!
Oh that is great to hear Nic! Thanks for letting us know you liked it.
This Thanksgiving we used This recipe and OH MY GOODNESS, most tender, juicy and delicious Turkey I've had. It was probably the best as far as flavours too.
Can't wait to eat this again at Christmas!
**Oh and the drippings made a really great gravy for the mashed Taters too ❤️
Thank you for trying our recipe, Mara! We are so thrilled to hear you enjoyed it!
This turkey was so flavourful. It was my first time dry brining and I think it turned out great. Really straightforward for a family Christmas dinner.
Glad to hear it! Thank you so much for letting us know. 🙂
This is my go-to turkey recipe, I can’t wait to make it again for Thanksgiving this weekend!
That is lovely! That is so exciting to hear that people are keeping this in their family recipe book, too! We are so glad you have enjoyed it. Thank you.