This compound butter & herb roast turkey is my go-to recipe for Thanksgiving and any special holiday dinner. I use a graniteware roasting pan to seal in moisture, creating a tender, juicy bird with beautifully golden skin. The compound butter with garlic, sage, thyme, and lemon zest adds delicate yet memorable flavor without overpowering the turkey.

Why You’ll Love This Recipe

I love this recipe because it takes the stress out of roasting turkey. I don’t have to baste constantly, and the graniteware pan helps cook the bird faster while keeping it moist. The compound butter works its magic under the skin, ensuring every bite of breast meat is flavorful and tender. I also like that I can prepare the turkey the night before, which makes the holiday less hectic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Compound butter

• Kosher salt

• 1 garlic clove

• 3 sprigs fresh thyme, leaves removed

• 3 fresh sage leaves, chopped

• 2 teaspoons lemon zest

• 1/2 pound (2 sticks) salted butter, room temperature

Turkey

• 1 turkey (18 to 20 pounds)

• Compound butter (recipe above)

• Kosher salt and freshly ground black pepper

• Olive oil

Directions

Compound Butter

1. In a mortar and pestle, crush garlic with a pinch of salt. Add thyme, sage, and lemon zest, pounding together.

2. Transfer mixture to a bowl and mix with softened butter.

3. If cooking immediately, keep butter at room temperature. If preparing ahead, roll into a log, refrigerate, and bring to room temperature before using.

Turkey

1. Preheat oven to 325°F.

2. Pat turkey dry and gently loosen the skin from the breast meat.

3. Spread compound butter under the skin on both sides of the breast, reserving a small amount for basting later.

4. Tie legs together with twine and place the turkey on a rack in the roasting pan.

5. Rub turkey with olive oil, salt, and pepper. Cover with lid (or foil if no lid).

6. Roast for 3 hours, then check temperature. When thigh reaches 150°F, remove the lid, brush with remaining butter, and increase oven to 450°F. Continue roasting until skin is golden brown and internal temp is 160°F.

7. Rest the turkey under foil for at least 30 minutes. Final temperature should reach 165–170°F.

8. Note: Cooking times vary. A 19-pound turkey may be done in as little as 3 1/2 hours in a graniteware pan. Start checking early.

Servings and Timing

This recipe serves 10 to 12 people. Prep time is about 15 minutes, and cooking takes 4 to 4 1/2 hours depending on oven and turkey size. Resting adds another 30 minutes.

Variations

I sometimes add rosemary to the compound butter for a deeper herbal flavor. For a citrusy twist, I increase the lemon zest or add orange zest. When I want extra crispy skin, I let the turkey air-dry uncovered in the fridge overnight before roasting.

Storage/Reheating

Leftover turkey keeps well in the refrigerator for up to 4 days. I like storing slices in an airtight container with a bit of pan juices to keep them moist. For reheating, I cover with foil and warm gently in a 300°F oven until heated through. Turkey also freezes well for up to 3 months.

FAQs

How do I know when the turkey is fully cooked?

I check with a thermometer in the thickest part of the thigh. It should read 165°F after resting.

Can I make the compound butter ahead of time?

Yes, I prepare it up to 3 days in advance and refrigerate. I just bring it to room temperature before spreading.

What if I don’t have a graniteware pan?

I use a regular roasting pan and cover it tightly with foil. It won’t cook quite as fast but still turns out juicy.

Can I use this method for a smaller turkey?

Yes, I just reduce the cooking time. A 14-pound turkey usually cooks in about 3 hours.

Do I have to let the turkey rest?

Yes, I always rest it at least 30 minutes so the juices redistribute. Otherwise, the meat can dry out when carved.

Conclusion

This compound butter & herb roast turkey has become my signature holiday centerpiece. The steam roasting method makes the meat moist, the butter adds subtle flavor, and the crispy golden skin always impresses. Every time I make it, I’m reminded that the best holiday meals are the ones cooked with love and shared with others.