14 Herb Butter Roast Turkey Recipes

Herb butter under the skin is the secret to the juiciest, most golden roast turkey. These fourteen recipes cover classic sage-thyme birds, citrus-brined beauties, and bold flavored-butter twists for a Thanksgiving centerpiece worth bragging about.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Sage Thyme Herb Butter Turkey

The timeless trio of sage, thyme, and rosemary in golden butter.

Ingredients

• 12 lb whole turkey
• 1 cup butter, softened
• 2 tbsp sage, chopped
• 2 tbsp thyme leaves
• 1 tbsp rosemary, chopped
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Mix butter with herbs, salt, and pepper.
2. Loosen turkey skin; spread butter underneath and over.
3. Roast at 325°F, 15 minutes per pound.
4. Baste every 45 minutes.
5. Rest 30 minutes before carving.

2. Garlic Lemon Herb Butter Turkey

Bright lemon and loads of garlic under crispy skin.

Ingredients

• 12 lb turkey
• 1 cup butter, softened
• 3 tbsp garlic, minced
• 2 tbsp parsley
• 1 tbsp thyme
• 1 lemon, zested
• 2 tsp salt

Instructions

1. Blend butter, garlic, parsley, thyme, and lemon zest.
2. Rub under and over the skin.
3. Roast at 325°F until thigh reads 165°F.
4. Baste with pan juices twice.
5. Rest 30 minutes; carve.

3. Smoky Paprika Butter Turkey

Smoky-sweet butter gives deep color and bold flavor.

Ingredients

• 12 lb turkey
• 1 cup butter
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 2 tsp garlic powder
• 1 tsp cayenne
• 2 tsp salt

Instructions

1. Mash butter with paprika, sugar, garlic, cayenne, salt.
2. Work butter under the skin.
3. Roast at 325°F to 165°F internal.
4. Tent with foil if browning too fast.
5. Rest 30 minutes before slicing.

4. Maple Sage Butter Turkey

Maple-kissed butter for a caramelized, burnished bird.

Ingredients

• 12 lb turkey
• 1 cup butter, softened
• 1/4 cup maple syrup
• 2 tbsp sage, chopped
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Beat butter with maple, sage, thyme, salt, pepper.
2. Spread under and over skin.
3. Roast at 325°F, basting with pan juices.
4. Shield breast with foil after 2 hours.
5. Rest 30 minutes; carve.

5. Rosemary Orange Butter Turkey

Citrus brightness with woodsy rosemary.

Ingredients

• 12 lb turkey
• 1 cup butter
• 3 tbsp rosemary, chopped
• 2 tbsp orange zest
• 1 tsp black pepper
• 2 tsp salt
• 1 orange, quartered

Instructions

1. Mix butter, rosemary, orange zest, salt, pepper.
2. Rub under skin; stuff cavity with orange quarters.
3. Roast at 325°F to 165°F.
4. Baste every 45 minutes.
5. Rest 30 minutes before carving.

6. Dijon Tarragon Butter Turkey

French-inspired mustard butter with anise-kissed tarragon.

Ingredients

• 12 lb turkey
• 1 cup butter
• 2 tbsp Dijon mustard
• 2 tbsp thyme leaves
• 1 tbsp tarragon
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Whisk butter, Dijon, thyme, tarragon, salt, pepper.
2. Spread generously under and over skin.
3. Roast at 325°F until done.
4. Baste twice during roasting.
5. Rest, then carve.

7. Miso Ginger Butter Turkey

Umami-rich miso butter for an unforgettable bird.

Ingredients

• 12 lb turkey
• 1 cup butter
• 1/4 cup miso paste
• 2 tbsp ginger, grated
• 2 garlic cloves, minced
• 1 tbsp honey
• 1 tsp pepper

Instructions

1. Blend butter, miso, ginger, garlic, honey, pepper.
2. Rub all over and under skin.
3. Roast at 325°F to 165°F.
4. Tent if skin darkens early.
5. Rest 30 minutes; slice.

8. Chipotle Lime Butter Turkey

Smoky heat and lime zing for a bold holiday bird.

Ingredients

• 12 lb turkey
• 1 cup butter
• 3 tbsp chipotle in adobo, minced
• 2 tsp cumin
• 1 tsp oregano
• 2 tsp salt
• 1 lime, zested

Instructions

1. Mash butter with chipotle, cumin, oregano, salt, lime zest.
2. Work under and over the skin.
3. Roast at 325°F.
4. Baste with pan juices.
5. Rest 30 minutes before carving.

9. Apple Cider Sage Butter Turkey

Reduced cider concentrates autumn flavor in the butter.

Ingredients

• 12 lb turkey
• 1 cup butter
• 2 tbsp sage, chopped
• 1/2 cup apple cider, reduced
• 1 tsp thyme
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Reduce cider to 2 tbsp; cool.
2. Beat into butter with sage, thyme, salt, pepper.
3. Rub under and over skin.
4. Roast at 325°F, basting often.
5. Rest 30 minutes; carve.

10. Herbes de Provence Butter Turkey

Lavender-kissed French herbs for an elegant bird.

Ingredients

• 12 lb turkey
• 1 cup butter
• 2 tbsp herbes de Provence
• 1 tbsp garlic, minced
• 1 tsp lemon zest
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Mix butter, herbes de Provence, garlic, lemon zest, salt, pepper.
2. Spread under and over skin.
3. Roast at 325°F to 165°F.
4. Baste every 45 minutes.
5. Rest 30 minutes before serving.

11. Pesto Parmesan Butter Turkey

Basil pesto and parmesan make an herby, savory crust.

Ingredients

• 12 lb turkey
• 1 cup butter
• 3 tbsp pesto
• 1/2 cup parmesan, grated
• 1 tsp black pepper
• 2 tsp salt

Instructions

1. Blend butter, pesto, parmesan, salt, pepper.
2. Rub under and over skin.
3. Roast at 325°F.
4. Tent breast halfway through.
5. Rest 30 minutes; carve.

12. Cajun Butter Turkey

Spicy Cajun butter for a bird with kick.

Ingredients

• 12 lb turkey
• 1 cup butter
• 2 tbsp Cajun seasoning
• 1 tbsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp thyme

Instructions

1. Mash butter with Cajun seasoning, garlic, onion powder, salt, thyme.
2. Work under and over skin.
3. Roast at 325°F to 165°F.
4. Baste with pan juices.
5. Rest 30 minutes; slice.

13. Bourbon Brown Sugar Butter Turkey

Caramel notes and warm bourbon in every slice.

Ingredients

• 12 lb turkey
• 1 cup butter
• 1/4 cup brown sugar
• 2 tbsp bourbon
• 1 tbsp sage
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Beat butter, brown sugar, bourbon, sage, salt, pepper.
2. Rub under and over skin.
3. Roast at 325°F, basting with juices.
4. Shield with foil as needed.
5. Rest 30 minutes before carving.

14. Lemon Dill Butter Turkey

Fresh, bright, and lighter than classic herb birds.

Ingredients

• 12 lb turkey
• 1 cup butter
• 2 tbsp dill, chopped
• 1 tbsp lemon zest
• 1 tsp garlic powder
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Mix butter, dill, lemon zest, garlic, salt, pepper.
2. Spread under and over skin.
3. Roast at 325°F to 165°F.
4. Baste twice.
5. Rest 30 minutes; carve and serve.