Herb-Roasted Under Skin Turkey with Garlic Butter

• Whole turkey (10-12 pounds), thawed and patted dry
• Unsalted butter (1/2 cup, softened) – essential for carrying herbs and creating moisture beneath the skin
• Fresh herbs: rosemary (2 tbsp, finely chopped), thyme (2 tbsp, finely chopped), sage (1 tbsp, finely chopped) – these impart classic savory notes
• Garlic (4 cloves, minced) – for aromatic depth
• Lemon zest (from 1 lemon) – adds brightness and balances richness
• Salt (to taste) – crucial for seasoning and enhancing natural flavors
• Freshly ground black pepper (to taste) – for subtle heat and seasoning

Bringing It Together

1. Preheat your oven to 325°F (165°C). Preparation at this moderate temperature allows even cooking without drying out the bird.
2. Carefully loosen the skin over the turkey breast by sliding your fingers between the skin and meat, being mindful not to tear it. This step is key for under skin stuffing.
3. In a bowl, mix softened butter with chopped rosemary, thyme, sage, garlic, lemon zest, salt, and pepper until well combined. This herb butter will baste the meat from underneath the skin.
4. Using your hands or a spatula, gently smear the herb butter evenly under the loosened skin, covering as much breast area as possible to flavor and protect the meat.
5. Rub any remaining butter mixture over the surface of the turkey skin for extra seasoning and to encourage crisping in the oven.
6. Truss the turkey legs with kitchen twine and tuck the wing tips under the body for even roasting.
7. Place the turkey on a rack in a roasting pan, breast side up. Insert a meat thermometer into the thickest part of the breast without touching bone.
8. Roast the turkey until the thermometer reads 160°F (71°C), about 2.5 to 3 hours depending on size. Tent loosely with foil if the skin browns too quickly.
9. Once cooked, remove from oven and let the turkey rest for at least 20 minutes before carving. Resting allows juices to redistribute, keeping the meat moist.

Serving It Up

Good to Know

• Can I prepare the herb butter in advance?
  Yes, the herb butter mixture can be made a day ahead and refrigerated. Bring it to room temperature before spreading under the skin for easier handling.
• Is it safe to roast the turkey at 325°F?
  Yes. Roasting at 325°F ensures thorough cooking while retaining moisture. Higher temperatures may cook faster but risk drying the breast meat.
• How do I prevent the skin from tearing when loosening it?
  Use gentle, slow motions and avoid pushing too hard. If the skin tears, you can still proceed, but try to keep most intact for best results.
• Can frozen turkey be used for this recipe?
  Only if thoroughly thawed. Cooking frozen or partially thawed turkey can lead to uneven cooking. Plan ahead to fully defrost the bird in the refrigerator.
• How should leftovers be stored?
  Cool leftovers quickly, store in an airtight container in the refrigerator, and use within 3-4 days. Reheat gently to avoid drying.

One Last Thought

Herb-Roasted Under Skin Turkey

Print Recipe

Pin Recipe

Enjoy a succulent turkey infused with fresh herbs and garlic butter roasted under the skin for extra flavor and moisture.

• Author: Zoubida
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 8 servings
• Category: Dinner
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole turkey (10-12 pounds), thawed and patted dry
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lemon, zested and halved
• 2 tablespoons olive oil
• 1 cup chicken broth

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.
2. In a bowl, combine softened butter, minced garlic, rosemary, thyme, sage, lemon zest, salt, and pepper until well mixed.
3. Carefully loosen the skin from the turkey breast and drumsticks by sliding your hands between the skin and meat, being careful not to tear the skin.
4. Evenly spread the garlic herb butter mixture under the skin, covering the breast and drumsticks.
5. Rub the outside of the turkey with olive oil and season lightly with salt and pepper.
6. Place the lemon halves inside the turkey cavity along with a few extra sprigs of herbs if desired.
7. Set the turkey breast-side up on a rack in a roasting pan. Pour chicken broth into the pan to keep the turkey moist during roasting.
8. Roast the turkey for about 13-15 minutes per pound, basting occasionally with pan juices, until a meat thermometer reads 165°F (74°C) in the thickest part of the breast.
9. Remove the turkey from the oven, tent loosely with aluminum foil, and let rest for 20 minutes before carving.
10. Carve and serve, spooning pan juices over the slices for extra flavor.

Notes

For an extra crispy skin, increase oven temperature to 425°F (220°C) during the last 15 minutes of roasting.