This Roast Turkey Recipe gives you juicy meat and golden, crispy skin from a simple herb butter spread under and over the skin. There’s no brine, so you can skip the overnight bucket and still put a proper Thanksgiving turkey on the table.

Golden herb butter roast turkey on a platter with citrus and fresh herbs by Tessie's Table. — Photo Credit: Tessie’s Table.

I grew up in Ireland where turkey is the big Christmas centerpiece, and after moving to Atlanta I learned it’s the star of Thanksgiving too. I tested a lot of methods over the years, and this herb butter one is the one I trust. Serve it with my Garlic Mashed Potatoes, Sourdough Stuffing and Cheesy Green Beans.

If you’re new to roasting turkey, don’t worry. I’ll walk you through every step so you know exactly how to prepare, stuff, and roast your bird to perfection. Once you’ve made it this way, you’ll never bother brining again.

Why You’ll Love This Herb Butter Roast Turkey

No brine needed: The herb butter under the skin does the work, so there’s no overnight soak and no bucket taking up your fridge.
Juicy meat, crispy skin: The butter and citrus keep the turkey moist while the skin roasts up golden.
Simple ingredients: Butter, fresh herbs, citrus, an apple and chicken broth. You’ll find all of it at any grocery store.
Clear timing: Roast for about 15 minutes per pound and check the thigh with a thermometer. No guessing.

Close-up of golden brown roasted turkey with crispy skin and fresh herbs on serving platter.

The Best Roast Turkey With Herb Butter for Thanksgiving, Christmas, and Friendsgiving

An 18 pound turkey feeds about 14 people, so this is the one to make when the whole family is coming. The onion, citrus and herbs in the pan also give you rich drippings for gravy. Round out the table with my Southern Broccoli Casserole, Maple Roasted Sweet Potatoes and Slow Cooker Cranberry Sauce. If you want ham on the table too, my Glazed Ham With Roasted Carrots or my Herb Crusted Baked Ham are great options too!.

Ingredients Needed for This Roast Turkey Recipe

Whole turkey: About 18 pounds and fully thawed, so plan for 3 to 4 days in the fridge if it’s frozen.
Butter: Softened, not melted, so it spreads evenly under and over the skin.
Kosher salt and black pepper: For the herb butter and for seasoning the outside.
Poultry seasoning: Adds that classic Thanksgiving flavor to the butter.
Fresh herbs: Sage, parsley and rosemary, chopped for the butter and in bunches for the cavity.
Lemons and orange: The zest goes in the butter and the rest goes in the cavity. The citrus balances the richness.
Garlic and onions: These roast in the cavity and the pan and add depth to the drippings.
Apple: Adds a little sweetness to the cavity.
Low-sodium chicken broth: Goes in the bottom of the pan to keep things moist and give you drippings for basting.
Liquid smoke (optional): A hint of smoky flavor without a smoker.

Ingredients for Roast Turkey Recipe Tessie's Table.

How to Make This Roast Turkey Recipe

**For more detailed instructions, please refer to the printable recipe card below.**

Let the thawed turkey sit out for about an hour and preheat the oven to 325°F. Remove the giblets, pat the turkey dry inside and out, and set it breast side up in a roasting pan with the wing tips tucked under.
Mix the softened butter with the salt, pepper, poultry seasoning, 1 tablespoon each of chopped sage, parsley and rosemary, and the zest of half an orange and half a lemon.
Gently loosen the skin over the breast with your hand and pat it dry again. Spread half the herb butter under the skin and the rest all over the outside.

Three step photos showing butter, herbs, citrus zest and seasoning in a glass bowl, the mixed herb butter, and a hand loosening the skin over a raw turkey breast for roast turkey by Tessie's Table.

Stuff the cavity with the garlic, one onion, the lemon, orange, apple and a bunch each of sage, parsley and rosemary. Tie the legs with twine and sprinkle salt and pepper all over.
Add the other onion, half a lemon, a few parsley sprigs, the broth and the liquid smoke (if using) to the bottom of the pan.

Three step photos showing broth poured into the roasting pan around a herb butter turkey, the turkey being basted in the oven, and the finished golden roast turkey in the pan by Tessie's Table.

Roast on the lower rack for about 15 minutes per pound, roughly 4½ to 5 hours for an 18 lb turkey, basting with the pan juices every hour. Tent it loosely with foil if the skin browns too quickly.
Take it out when the thickest part of the thigh reads 165°F. Move it to a cutting board, tent with foil and let it rest for 30 to 45 minutes before carving.

Variations

Garlic butter turkey: Swap the citrus and herbs for extra garlic, parsley and butter.
Smoky roast turkey: Add a teaspoon of smoked paprika and a little liquid smoke to the butter.
Lemon and thyme turkey: Replace the rosemary and sage with fresh thyme and double the lemon zest.
Butter and wine turkey: Pour a cup of white wine into the pan with the broth for richer drippings.
Smaller turkey: For a turkey around 12 pounds, use one stick of butter instead of two and roast for about 3½ hours.

What to Serve with Roast Turkey

With Sourdough Stuffing: My Sourdough Stuffing is perfect for soaking up all those buttery drippings.
Alongside Cheesy Green Beans with Bacon: Try my Cheesy Green Beans with Bacon for a rich, creamy side that everyone loves.
With Garlic Mashed Potatoes: Creamy Garlic Mashed Potatoes are a must with roast turkey.
Topped with Cranberry Sauce: My Slow Cooker Cranberry Sauce adds a bright pop of sweetness.
With Pumpkin Dessert: Finish the meal with my Pumpkin Pie, Pumpkin Pie Cheesecake Cups, or No Bake Pumpkin Cheesecake Bars for a classic Thanksgiving finale.

Roast Turkey Recipe by Tessie's Table. — Photo Credit: Tessie’s Table.

How to Store, Make Ahead and Freeze Roast Turkey

How should I store leftover roast turkey?
Let it cool completely, then keep it in airtight containers in the fridge for up to 4 days.
Can I freeze roast turkey?
Yes. Slice it, wrap it tightly in foil and put it in freezer bags. It keeps for up to 3 months. Thaw it in the fridge overnight before reheating.
Can I prep the turkey the night before?
Yes. Make the herb butter and prep the turkey the night before, then cover it and keep it in the fridge. Roast it the next day.
What can I make with leftover turkey?
Leftover turkey is perfect for my Turkey Pot Pie, and it’s great in sandwiches the next day.

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Close-up of juicy sliced turkey breast and legs with citrus wedges and rosemary on a platter ready to serve.

Tips & Tricks

Dry the turkey well: The butter won’t stick to wet skin. Pat it dry inside and out before you start.
Use softened butter: It should be spreadable, not melted, so it coats the skin evenly.
Baste every hour: Spoon the pan drippings over the turkey for flavor and color.
If it finishes early, don’t panic: Tent it with foil and let it rest until you’re ready to carve. It stays warm for quite a while.
Use a sturdy roasting pan: A full turkey and broth is heavy, so you need a pan that won’t bend or buckle.

More Thanksgiving Recipes

Looking for More Thanksgiving Ideas?

Browse my Thanksgiving Recipes or check out my Monthly Meal Plan for November 2026, which has easy dinners for every week of the month, roast turkey included, so Thanksgiving week is already planned.

How Long to Cook a Turkey (Roasting Time Chart)

Use this chart to plan your Thanksgiving turkey roasting time at 325°F for an unstuffed turkey. The times allow for opening the oven to baste every hour and check the temperature. The turkey is done when the thickest part of the thigh reads 165°F, then let it rest for 30 to 45 minutes before carving.

Turkey weight	Roasting time at 325°F
10 to 12 lb	3 to 3½ hours
12 to 14 lb	3½ to 4 hours
14 to 18 lb	4 to 4½ hours
18 to 20 lb	4½ to 5 hours
20 to 24 lb	5 to 5½ hours

Turkey roasting time chart showing cooking times at 325°F for turkeys from 10 to 24 pounds, done when the thigh reads 165°F, by Tessie's Table.

Roast Turkey FAQ

How long do you cook an 18 lb turkey at 325°F?
About 4½ to 5 hours. Roast it for about 15 minutes per pound and start checking the temperature of the thigh toward the end, because every turkey and oven is a little different.
What temperature should roast turkey be cooked to?
The thickest part of the thigh should reach 165°F. The breast will be around 160°F and keeps rising a few degrees while the turkey rests.
Do I need to brine a turkey for it to be juicy?
No. The herb butter under and over the skin keeps the meat moist, and the broth in the pan and regular basting do the rest.
How do I keep the turkey breast from drying out?
Cover the breast loosely with foil during the last hour of roasting if it’s browning too quickly, and don’t skip the 30 to 45 minute rest before carving.
Do I have to baste the turkey?
Basting helps keep it moist and gives the skin more color, but if you forget once or twice, don’t worry. The butter and broth do most of the work.
Can I use dried herbs instead of fresh?
Yes. Use about one-third the amount of dried herbs, since they’re stronger in flavor.
What if the turkey skin tears?
It happens. Patch it together with toothpicks or just roast it as it is. It will still taste great.
Can I use this recipe for a smaller turkey?
Yes. Use one stick of butter instead of two. A 12 lb turkey takes about 3½ hours, which allows for opening the oven to baste and check the temperature. Go by the thigh reading, not the clock.

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