Roast Turkey with Herb Butter, Citrus & Vegetables

This roast turkey recipe delivers a juicy, golden bird infused with fresh herbs, citrus, and a rich layer of buttery flavor. Perfect for holidays or any special gathering, I love how the aromatic vegetables and herb butter transform the turkey into a tender, flavorful centerpiece. Whether it’s Thanksgiving or a family dinner, this recipe never fails to impress.

Why You’ll Love This Recipe

I love that this roast turkey brings together simple ingredients for outstanding flavor. The herb butter melts under the skin, keeping the meat moist while creating a crispy, golden crust. The mix of orange, lemon, and fresh herbs infuses the meat with subtle, zesty notes. Plus, stuffing the cavity with vegetables and citrus adds both flavor and moisture while making the whole kitchen smell amazing. It’s a show-stopping dish that feels like a celebration.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butter (softened, cubed) – amount as needed

• Fresh herbs (e.g. thyme, rosemary, parsley) – to taste

• Salt and pepper

• Carrots, celery, onion – roughly chopped

• Orange and lemon (quartered)

• Bay leaves

• Whole turkey (size per your gathering)

Directions

1. I start by removing the packaging from the turkey and checking the cavity for any giblets or packaging. Then I let it come to room temperature.

2. In a bowl, I mix the softened butter with chopped herbs, salt, and pepper.

3. I roughly chop the carrots, celery, onion, orange, and lemon for stuffing.

4. After patting the turkey dry with paper towels, I season the cavity with salt and pepper, then stuff it loosely with the chopped vegetables, citrus, herbs, and bay leaves.

5. Gently lifting the skin over the breast and thighs, I tuck in some of the herb butter, then slather the rest all over the outside of the turkey.

6. I tie the legs with butcher’s twine and tuck the wing tips under the body, placing the bird on a rack in a roasting pan.

7. Before roasting, I tent the turkey loosely with foil to prevent over-browning.

8. I roast the turkey until the internal temperature reaches a safe 165°F (74°C) in the thickest part of the thigh, following a general guide of about 13–15 minutes per pound.

9. During the last stage of roasting, I remove the foil to help the skin crisp up.

10. After cooking, I let the turkey rest for 25–30 minutes before carving so the juices can redistribute.

Servings and timing

This recipe yields one whole roast turkey, with serving sizes depending on the weight of the bird. A 12–14 pound turkey typically serves 10–12 people.

• Prep Time: 20 minutes

• Cook Time: 2½ to 4 hours (depending on turkey size)

• Total Time: 3 to 5 hours (including resting time)

Variations

I sometimes swap in different herbs depending on what’s fresh—sage or tarragon work beautifully. If I’m cooking for a smaller group, I adapt this recipe to just a turkey breast and adjust cooking time accordingly. Occasionally, I’ll also add apple or garlic to the cavity for extra depth of flavor. The herb butter can be made with garlic or even a splash of white wine for a twist.

storage/reheating

After the meal, I store leftover turkey in airtight containers in the fridge for up to 4 days. I slice the meat off the bone for easier reheating. To reheat, I place slices in a baking dish with a splash of broth and cover with foil. Warming it in the oven at 300°F (150°C) keeps it moist. Turkey also freezes well for up to 2–3 months—just make sure it’s cooled completely before packing.

FAQs

How do I know when the turkey is fully cooked?

I use a meat thermometer and insert it into the thickest part of the thigh without touching bone. It should read 165°F (74°C). That’s my go-to method for perfect results.

Can I prepare the herb butter ahead of time?

Absolutely. I often mix the herb butter a day in advance and keep it refrigerated. Just let it soften at room temperature before applying it under the skin.

What if my turkey starts browning too quickly?

I keep the turkey loosely tented with foil for most of the roasting time. If it browns too fast, I re-cover it. I only remove the foil toward the end to crisp the skin.

Do I need to baste the turkey while it cooks?

I don’t find basting essential with this recipe since the herb butter under the skin keeps it moist, but I sometimes baste once or twice for added flavor and shine.

Can I use dried herbs instead of fresh?

Yes, but I prefer fresh herbs for this recipe. If I’m using dried, I reduce the quantity to about one-third since dried herbs are more concentrated in flavor.

Conclusion

This roast turkey with herb butter, citrus, and vegetables is everything I want in a holiday centerpiece—tender, flavorful, and truly unforgettable. With a little prep and simple ingredients, I get a stunning bird every time. Whether it’s for Thanksgiving or another special occasion, this recipe always brings people together around the table.