Roasted Turkey with Herb and Spice Butter
This roasted turkey combines an overnight dry brine with a fragrant compound butter made from fresh herbs, citrus zest, and hot pepper paste for deeply flavorful, juicy meat.
This roasted turkey combines an overnight dry brine with a fragrant compound butter made from fresh herbs, citrus zest, and hot pepper paste for deeply flavorful, juicy meat.
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Begin the dry brine. Generously season the turkey all over with kosher salt, making sure to get inside the cavity and under the wings.
Place the salted turkey on a wire rack set inside a sheet pan. Refrigerate, uncovered, overnight.
To make the compound butter, add fresh sage, thyme, rosemary, and garlic cloves to a food processor. Pulse until finely chopped.
Add the softened butter, honey, hot pepper paste, black pepper, chili powder, paprika, and onion powder to the food processor.
Zest one orange and one lemon directly into the food processor.
Blend all ingredients until a smooth, orange-colored paste is formed.
Remove the turkey from the fridge and allow it to come to room temperature. Preheat your oven to 350°F (177°C).
Gently slide your hands under the turkey skin to separate it from the breast meat, creating a pocket.
Stuff about half of the compound butter under the skin, spreading it evenly over the breast meat.
Use the remaining butter to smother the entire outside of the turkey.
Roast for approximately 15-20 minutes per pound, or until a thermometer inserted into the thickest part of the breast reads 160°F (71°C). For a 12 lb turkey, this is about 3-4 hours.
Let the turkey rest for at least 20-30 minutes before carving and serving.
Store leftover turkey covered in the refrigerator for up to 4 days. Reheat gently at 325°F covered with foil, or shred and use in soups and sandwiches.
The recipe calls for an overnight dry brine (8–12 hours minimum) to allow salt to penetrate the meat and improve moisture retention during roasting.
Yes. Prepare the compound butter up to 2 days ahead, wrap tightly, and refrigerate. Let it soften slightly before applying to the turkey.
Hot pepper paste (such as gochujang or harissa) adds heat and umami. You can swap it for cayenne pepper (¼–½ tsp) or omit it for a milder butter.
The thickest part of the thigh should reach 165°F (74°C) when measured with a meat thermometer. Start checking around 2.5–3 hours for a 12 lb bird.
Fresh herbs deliver the best flavor in this recipe. If using dried, reduce quantities to ½ tbsp per herb, as dried herbs are more concentrated.
