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Perfect Herb-Glazed Turkey Recipe for Easy Holiday Gatherings

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This show-stopping turkey features a crisp, golden skin and juicy, tender meat, thanks to a savory herb butter glaze and fresh aromatics. It’s easy enough for beginners and impressive enough for any holiday or special gathering.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), fresh or thawed
  • 3 tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1 cup unsalted butter, softened
  • 1/4 cup olive oil
  • 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, finely chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh sage, chopped (or 1/2 tablespoon dried)
  • 4 garlic cloves, minced
  • Zest from 2 lemons
  • 1/4 cup lemon juice
  • 2 cups chicken broth (gluten-free if needed)
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • Optional: 1 apple, quartered

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Remove giblets and neck from turkey cavity. Pat turkey dry with paper towels and tuck wings under.
  3. Season cavity with 1 tablespoon salt and 1 teaspoon pepper. Stuff with quartered onion, carrots, celery, and apple if using.
  4. In a small bowl, mix softened butter, olive oil, rosemary, thyme, sage, garlic, lemon zest, and remaining salt and pepper until smooth.
  5. Carefully loosen skin over breast and thighs. Rub half the herb butter under the skin; spread the rest over the outside.
  6. Tie legs together with kitchen twine if desired.
  7. Place turkey breast-side up on rack in roasting pan. Scatter remaining onion, carrots, and celery in pan bottom. Pour in chicken broth.
  8. Roast at 425°F for 30 minutes.
  9. Reduce oven temperature to 325°F (165°C). Continue roasting, basting every 30-40 minutes with pan juices and brushing skin with reserved lemon juice.
  10. After about 2 hours, check thickest part of thigh with meat thermometer. Turkey is done at 165°F (74°C).
  11. If skin browns too quickly, tent loosely with foil. Add more broth if pan dries out.
  12. Remove turkey from oven and let rest at least 30 minutes before carving.
  13. Carve and serve with herby pan juices drizzled over slices.

Notes

Pat the turkey dry for crisp skin. Rubbing herb butter under the skin keeps meat moist. Baste every 30-40 minutes, but don’t open the oven too often. Tent with foil if browning too quickly. Let turkey rest at least 30 minutes before carving. Use pan juices for extra flavor. For dairy-free, use vegan butter or olive oil. For gluten-free, ensure broth is certified. Leftovers are great for sandwiches and soups.

Nutrition

Keywords: turkey, herb-glazed turkey, holiday turkey, Thanksgiving, Christmas, easy turkey recipe, juicy turkey, gluten-free turkey, dairy-free turkey, roasted turkey, family gathering

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