Herb Butter Roasted Turkey

Dry brined, butter-basted, and roasted to golden perfection. The kind of turkey that gets talked about next Thanksgiving too.

✨ A Little Story to Set the Table

There are two types of Thanksgiving turkeys in this world: the dry, bland bird that folks politely chew through… and the one that makes people shut up mid-bite and say, “Who made this turkey?”

This here is the second kind.

This is the turkey that earns you a seat at the “who’s bringing what” table every year. It’s got crispy golden skin, juicy meat, and enough flavor packed under the skin to make your great-aunt ask for the recipe instead of giving you one.

And the best part? It’s easier than it looks—especially with a little Southern know-how, butter, and a generous amount of patience (and maybe a glass of wine for the cook).

🍴 Servings:

Feeds 10–12 people, depending on bird size and how many sides are on the table

🛒 Grocery List:

• 1 whole turkey (12–14 lbs), thawed if frozen

• Kosher salt (for dry brine)

• Black pepper

• 1 cup unsalted butter, softened

• 6 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1 tablespoon fresh sage, chopped

• Zest of 1 lemon

• Juice of 1 lemon

• 1 onion, quartered

• 1 lemon, halved

• 1 head of garlic, halved

• A few sprigs of rosemary, thyme, and sage (for the cavity)

• 2 cups chicken broth or stock (for the roasting pan)

👩‍🍳 Directions:

1. Dry Brine the Turkey (24–48 hours ahead):

Pat the turkey dry with paper towels. Rub it all over with kosher salt—be generous, especially over the skin and inside the cavity. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 24 hours (up to 48). This helps season the meat and dry the skin for that crispy finish.

2. Make the Herb Butter:

In a bowl, mix softened butter, garlic, lemon zest, lemon juice, chopped rosemary, thyme, sage, salt, and pepper.

3. Prep the Turkey for Roasting:

Preheat oven to 325°F (163°C). Take the turkey out of the fridge and let it sit at room temp for about 30 minutes.
Gently separate the skin from the breast meat using your fingers or a spoon. Rub about 2/3 of the herb butter under the skin. Rub the rest all over the outside of the turkey.

Stuff the cavity with onion, lemon halves, halved garlic, and extra herb sprigs.

Place in a roasting pan with a rack. Pour chicken broth into the bottom of the pan.

4. Roast the Turkey:

Roast uncovered at 325°F, basting every 45 minutes with the pan juices. If the top starts to brown too quickly, loosely tent with foil.

Roast until the thickest part of the thigh reaches 165°F with a meat thermometer (roughly 13–15 minutes per pound).

5. Rest & Serve:

Remove from oven and let rest for 30 minutes before carving. This keeps all those juices where they belong—in the meat.

📝 Southern Tip:

Don’t skip the dry brine.
It’s the difference between turkey that tastes like turkey and turkey that tastes like "turkey-flavored napkin." And no one wants that, sugar.

💡 Serve It With:

• Giblet gravy made from the pan drippings

• Cornbread dressing

• Cranberry sauce

• A big ol’ side of pride for pullin’ this bird off like a pro

With butter on my hands and joy in my heart,
Southern Charm Style 🦃💛

Lilly-