This Buttery Turkey is an easy turkey recipe for Thanksgiving dinner or anytime during the holiday season. This juicy turkey with crispy seasoned skin is slathered in garlic herb butter with lots of extra seasonings for an amazing depth of flavor. You'll never need another Thanksgiving turkey recipe again!
Growing up, we didn't always love turkey because it was often dry and under-seasoned. Not anymore! This flavorful turkey is the star of the show and comes out perfectly every time. We'll show you how to make the best gravy from the pan drippings as well!
Need some sides to go with the turkey? Serve them with these redskin mashed potatoes, these bacon and balsamic brussels sprouts, and these sweet honey cornbread muffins.
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❤️Why we love this recipe
- Juicy meat & crispy skin - This recipe makes the best turkey. It's never dry, and always juicy, with perfectly seasoned, ultra-crispy skin.
- Well-seasoned - There is nothing bland about this turkey. It's buttery and rich, with plenty of garlic, spices, and fresh herbs. It's a bit of savory, citrusy, spicy, and herbaceous and it's perfect every time.
- No brining necessary - While we do often brine the turkey for amazing results, this recipe doesn't rely on a brining method to give it perfectly crispy skin. Simply season the turkey, and roast!
- Simple method - If you're been anxious about roasting a whole turkey - don't be! It's simpler than you think, and we know you'll love it.
🦃Ingredients
Here are the ingredients we used for this buttery turkey with gravy. Adjust seasonings to taste! You can find more information for substitutions below.
- Whole turkey - Thawed.
- Unsalted butter & olive oil - We use a mixture of both for the crispiest turkey. Unsalted butter is best to help control the salt levels.
- Lemon slices
- Celery
- Carrots
- Onions
- Garlic
- Fresh herbs - We used sage, thyme sprigs, rosemary, and bay leaves.
- Dried spices & herbs - This is our favorite blend for Thanksgiving turkey. You can add or omit spices to taste. We use garlic powder, onion powder, smoked paprika, cayenne pepper, dried sage, dried thyme, allspice, and cayenne.
- Kosher salt & black pepper
- All-purpose flour
- Worcestershire sauce - Optional, for the gravy.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Swap the citrus - Feel free to swap the lemon for orange slices for a sweeter taste.
- Spicy - Add more cayenne pepper to the seasoning blend for a spicier turkey.
- Less spiced - Not a fan of warm spices or spicy food? Omit the allspice and cayenne.
- Herbed - Lean into the herbaceous flavor by adding extra herbs like parsley, thyme, rosemary and sage.
- Citrusy - Love zingy citrus? Try adding lemon zest and lemon juice to the butter mixture.
🦃Thawing the turkey
Your turkey should be completely thawed before beginning, so you will need to think ahead. This can take anywhere from 3-7 days depending on the size of your turkey. A good general rule of thumb is 24 hours for every 4-5 pounds of turkey.
- Thaw the turkey: Simply place the turkey in the refrigerator on a large sheet pan or roasting pan, and allow it to sit until it's no longer frozen.
- Remove from fridge: When the big day arrives, take the thawed turkey out of the fridge about 30 minutes prior to preparing. Drain the turkey juices from the bottom of the pan or baking sheet.
- Dry: Make sure the turkey is completely dry by patting it with paper towels to soak up excess liquid.
- Remove giblets: If your turkey has giblets, make sure to remove them from the turkey cavity before seasoning.
🔪Prep work
- Move the oven rack to the lowest position, and preheat the oven to 425°F.
- Halve two heads of garlic widthwise, mince 5-6 cloves of garlic, slice the lemon into thin rounds, quarter the onion, and cut the carrot and celery into roughly 3-inch pieces.
- Measure out all remaining ingredients.
📋Instructions
In a small bowl, combine kosher salt, black pepper, onion powder, garlic powder, dried sage, dried thyme, smoked paprika, cayenne pepper, and allspice. Rub seasoning all over the outside of the turkey, inside the cavity of the turkey, and under the turkey skin to permeate the breasts, thighs, and drumsticks. Reserve about 2 tablespoons of the seasoning for the butter mixture. (Image 1)
If brining the turkey, place it in the fridge for up to 48 hours, uncovered. If you choose not to brine, continue on to step two.
Combine butter with olive oil, minced garlic, and the remaining spice blend. Make sure to save 4 tablespoons of butter for the gravy. Cover the turkey with the buttery mixture, making sure to get under the skin. (Image 2) Add onion, garlic, celery, carrots, lemon, and herbs to the bottom of a roasting pan, and inside the cavity of the turkey. Place the turkey over top of the vegetables. (Image 3)
Pro tip: Tie the turkey legs together with kitchen twine to help ensure the turkey roasts evenly.
Place the turkey in the preheated oven and roast for 30 minutes, then, without opening the oven door, drop the oven temperature to 325°F and continue roasting for an additional 2+ hours, until the turkey reaches an internal temperature of 165°F in the thickest part of the thigh. The cooking time will depend on the size of your turkey. (Image 4)
Pro tip: Baste the turkey with drippings every 20-30 minutes to help keep the turkey moist. Cover parts that are starting to brown too fast with aluminum foil.
While the turkey rests, make the gravy. Add the remaining butter to a large saucepan and melt it over medium heat. Slowly add in flour and mix vigorously to ensure there are no clumps. (Image 5) Now, add in the pan drippings from the bottom of the roasting pan. (Image 6)
Mix in Worcestershire sauce, and add salt, pepper, and seasonings to taste. (Image 7) Continue mixing until a smooth gravy forms, then remove from heat. (Image 8)
Now, simply carve the turkey, serve, and enjoy!
✨Tips & tricks
- If you'd like a thinner gravy, add in turkey or chicken broth or stock to the mixture.
- An instant-read meat thermometer (affiliate link) that sticks in the turkey while it cooks will help ensure you don't over or undercook the turkey.
- Make the gravy slowly and whisk constantly for a smooth mixture.
- The seasoning for this recipe is designed for a 12-pound turkey. You will need roughly 1 teaspoon of kosher salt per pound of turkey.
- A brined turkey will roast faster than a turkey that hasn't been brined!
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💭Frequently Asked Questions
After carving the turkey, store it separately from the gravy in airtight containers in the fridge for up to 5 days.
Leftovers can be frozen and reheated for up to 1 month.
Place turkey in a baking dish in the oven or air fryer at 350°F for 10 to 15 minutes or until warm. When reheating in a microwave, heat in 30 seconds increments until warm, don't overheat, or you will dry out the turkey.
Side Dishes To Try
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📖 Recipe
Buttery Turkey Recipe
Equipment
- Saucepan
- Whisk
Ingredients
Seasoning blend
- 4 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- ½ teaspoon allspice
- ½ teaspoon cayenne
Turkey
- 12 pound whole turkey
- 1.5 sticks unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 tablespoons reserved dry rub from above
- 2 stalks celery
- 2 heads garlic, sliced widthwise
- 1 large onion, quartered
- 2 sprigs rosemary
- 8 sprigs thyme
- 2 bay leaves
- 1 medium lemon, sliced
Gravy
- 4 tablespoons unsalted butter (½ a stick)
- 120 grams all purpose flour (¼ cup)
- 4 cups reserved turkey stock from the pan (strained from pan drippings)
- salt & pepper to taste
Instructions
- Preheat the oven to 425°F. In a small bowl, combine kosher salt, black pepper, onion powder, garlic powder, dried sage, dried thyme, smoked paprika, cayenne pepper, and allspice. Rub seasoning all over the outside of the turkey, inside the cavity of the turkey, and under the turkey skin to permeate the breasts, thighs, and drumsticks. Reserve about 2 tablespoons of the seasoning for the butter mixture. If brining the turkey, store in the fridge for up to 48 hours.
- Combine butter with olive oil, minced garlic, and the remaining spice blend. Make sure to save 4 tablespoons of butter for the gravy. Cover the turkey with the buttery mixture, making sure to get under the skin. Add onion, garlic, celery, carrots, lemon, and herbs to the bottom of a roasting pan, and inside the cavity of the turkey. Place the turkey over top of the vegetables. Tie the turkey legs together with kitchen twine.
- Place the turkey in the preheated oven and roast for 30 minutes, then, without opening the oven door, drop the oven temperature to 325°F and continue roasting for an additional 2+ hours, until the turkey reaches an internal temperature of 165°F in the thickest part of the thigh. The cooking time will depend on the size of your turkey. Baste the turkey with the pan drippings every 30 minutes or so.
- While the turkey rests, make the gravy. Add the remaining butter to a large saucepan and melt it over medium heat. Slowly add in flour and mix vigorously to ensure there are no clumps. Now, add in the pan drippings from the bottom of the roasting pan. Mix in Worcestershire sauce, and add salt, pepper, and seasonings to taste. Continue mixing until a smooth gravy forms, then remove from heat.
- Serve, and enjoy! Store leftovers in the fridge for up to 5 days.
Notes
- Your turkey should be completely thawed before beginning, so you will need to think ahead. This can take anywhere from 3-7 days depending on the size of your turkey. A good general rule of thumb is 24 hours for every 4-5 pounds of turkey.
- Thaw the turkey: Simply place the turkey in the refrigerator on a large sheet pan or roasting pan, and allow it to sit until it's no longer frozen.
- Remove from fridge: When the big day arrives, take the thawed turkey out of the fridge about 30 minutes prior to preparing. Drain the turkey juices from the bottom of the pan or baking sheet.
- Dry: Make sure the turkey is completely dry by patting it with paper towels to soak up excess liquid.
- Remove giblets: If your turkey has giblets, make sure to remove them from the turkey cavity before seasoning.
- Use an instant-read thermometer to monitor the temperature of the turkey while it cooks, to avoid over or undercooking the turkey.
- The time the turkey needs to cook will depend on the size of the turkey.
- To thin the gravy, add in turkey or chicken stock.
- Check and baste the turkey while it cooks and cover it with aluminum foil if it begins to brown too much.
- Add 1 teaspoon of kosher salt per pound of turkey.
- For gluten-free gravy, replace the flour with ½ teaspoon of xanthan gum.
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