This Slow Roasted Turkey with Herb Butter recipe produces a perfect bird. Golden on the outside, tender and juicy and full of flavor. It doesn’t matter if you are making turkey for Thanksgiving or for Sunday Supper. This Herb Butter Turkey recipe is the star of the show.
The Slow Roasted Turkey with Herb Butter has such an amazing flavor thanks to the infused butter. . No one likes a dry, bland bird and this recipe makes it so easy to generate a perfect meal. After all, we have been serving up turkey for centuries as turkeys are indigenous to North America, find out more about them at this website.
MORE TURKEY RECIPES YOU MIGHT LIKE
Air Fryer Turkey Breast | Instant Pot Juicy Turkey Burgers | Air Fryer Turkey Meatballs
What We Love About This Moist Slow Roast Turkey Recipe
Years of tradition means that this recipe is a success every time. The flavor truly can not be beat. This was a recipe that has been used for generations.
- 20 Minute Prep It only takes minutes to prep and then wait for the aroma to permeate the house.
- Easy Ingredients: All easy ingredients that really enhance the flavor.
- Family Friendly: Everyone will love this slow cook recipe.
- Makes Great Leftovers: So many options for the leftovers, check out It is a Keeper for ideas.
Ingredient Notes for Herb Roasted Turkey
- Whole Turkey: A fresh tender bird is best.
- Herb Butter : Find an amazing blend here. Herbs and spices such as sage, bay leaf, black pepper etc. makes turkey so flavorful.
- Onion : Diced.
- Carrots : Diced
- Celery: Diced
- Turkey stock: A good quality stock.
- Dry White Wine : One that you like to drink.
Equipment Needed for the Perfect Turkey
- Food processor
- Roasting Pan
- Measuring Cups and Spoons
- Meat thermometer
- Serving Platter
How to Make Slow Roasted Turkey with Herb Butter
These are the basic steps for making cooking a turkey in a roaster. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, preheat oven to 450 degrees and then combine all ingredients for herb butter together (I do this in a food processor); set aside.Second, clean and season turkey and add stuffing or alternatively extra vegetables. Rub herb butter all over the outside of the bird.
STEP 2: FILL
Next, place chopped onion, carrots and celery in the bottom on the large roasting pan and then add stock and wine. Place bird on top of veggies and stock. Cover loosely with foil.
STEP 3: COOK
Then roast at 450 degrees for 30 minutes. Turn oven down to 325 degrees and roast for 12-15 minutes per pound or until internal temperature (between the leg and breast) reaches 165 degrees. Finally, remove foil during the last 30 minutes of roasting if turkey needs to brown more and lastly, remove turkey from oven and let rest for 15 minutes before carving.
Prep and Storage Tips for Cooking a Stuffed Turkey
MAKE THIS RECIPE AHEAD OF TIME
It’s easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks. Check here for all the details.
STORE THIS RECIPE
Leftover turkey will last in the refrigerator for up to 3 days in an airtight container.
FREEZE THIS RECIPE
Of course, you can freeze leftover cooked turkey for up to three months in an airtight container or in a freezer bag.
HOW TO REHEAT THIS RECIPE
When reheating use gravy or stock to keep moist.
Frequently Asked Questions
After cooking, let the meat rest until it’s close to room temperature in order to let the juices redistribute. If you cut a turkey without it resting than all the juices just flow out and this will make the turkey dry. Also, check turkey with a meat thermometer, as soon as it is to temperature, remove, to avoid overcooking.
> 8 to 12 lb turkey, roast at 325°F for 2¾ to 3 hours.
> 12 to 14 lb turkey, roast at 325°F for 3 to 3¾ hours.
> 14 to 18 lb turkey, roast at 325°F for 3¾ to 4¼ hours.
>18-to 20 lb turkey, roast at 325°F for 4¼ to 4½ hours.
On a meat thermometer, the breast should be 165°F, this is the temperature that the stuffing should be as well if it is inside the bird.
Truly, basting is optional, however, if you like you can baste by drizzle the pan drippings or chicken broth about every 30 minutes. Cover the turkey with aluminum foil if it gets too dark.
Cooking turkey in a bag is a great way to produce a moist turkey. Simply follow the directions for the bag.
Expert Tips for Making This Slow Roasted Turkey Recipe
- Turkey Breast: This is a great recipe for a turkey breast as well. Bone in or boneless will work.
- Wine: Which to use? Food and Wine Magazine recommends Viognier, however, any white you enjoy is great. Also, lemons or other citrus work great too.
- Short cut tip: Chop vegetables and make the butter the night before but never stuff the turkey the night before!
- Help: Butterball has a free Thanksgiving help line, 1-800-BUTTERBALL.
- Remove: Always remember to remove the giblet package from the turkey and wash it before cooking.
- Skin: Gently pull up skin and get the herb butter under the skin as well.
- Spice: Add a little heat with cayenne pepper.
Another amazing way to make ultra juicy turkey is using a brine. Try this Easy Turkey Brine to take your next holiday meal up a few notches.
What to Side Dishes with Slow Roasted Turkey with Herb Butter
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Slow Roasted Turkey with Herb Butter
Ingredients
- 1 whole turkey, I use a 14 turkey – recipe can easily be adjusted for any size
- 1 Herb Butter, recipe below
- Salt and pepper
- 1 onion, peeled and quartered
- 2 carrots, peeled and chopped into chunks
- 2 celery stalks, cleaned and chopped into chunks
- 2 cups turkey stock, or chicken stock
- 1 cup dry white wine, or water
- Prepared stuffing or extra chopped vegetables (1 onion, 1 carrot, 1 stalk of celery)
Herb Butter
- 2 tablespoons butter, softened
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons fresh thyme, minced
- 2 teaspoons poultry seasoning
Instructions
- Preheat oven to 450 degrees.
- Combine all ingredients for herb butter together (I do this in a food processor); set aside.
- Clean turkey – remove neck and gizzards from the cavity.
- Rinse the turkey thoroughly with cold water, including the cavity.
- Pat dry with paper towels.
- Season the outside and cavity generously with salt and pepper.
- If stuffing the bird, fill the cavity with stuffing. If not stuffing the bird, fill the cavity will extra vegetables.
- Rub herb butter all over the outside of the bird, including the underneath.
- Place chopped onion, carrots and celery in the bottom on the pan.
- Add stock and wine.
- Place bird on top of veggies and stock.
- Cover loosely with foil.
- Roast at 450 degrees for 30 minutes.
- Turn oven down to 325 degrees and roast for 12-15 minutes per pound or until internal temperature (between the leg and breast) reaches 165 degrees.
- Remove foil during the last 30 minutes of roasting if turkey needs to brown more.
- Remove turkey from oven and let rest for 15 minutes before carving.
Expert Tips
- Turkey Breast: This is a great recipe for a turkey breast as well.
- Wine: Which to use? Food and Wine Magazine recommends Viognier, however, any white you enjoy is great.
- Short cut tip: Chop vegetables and make the butter the night before but never stuff the turkey the night before!
- Help: Butterball has a free Thanksgiving help line, 1-800-BUTTERBALL.
- Remove: Always remember to remove the giblet package from the turkey and wash it before cooking.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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It simply never gets better than a classic turkey dinner. Your recipe was easy to follow and the bird came out flavorful and juicy! Thanks for sharing.
Absolutely delicious! I’m never going to roast turkey any other way. Definitely recommend!!
This taste just like my grandmother’s thanksgiving turkey. It was wonderful and the dripping made an amazing gravy. So flavorful!!!!