Roasted Turkey with Herb and Spice Butter

Name: Roasted Turkey with Herb and Spice Butter
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 (12 lb) whole turkey; kosher salt, to taste; 1 tbsp fresh sage leaves; 1 tbsp fresh thyme; 1 tbsp fresh rosemary; 10 cloves garlic; 1 cup unsalted butter; 1 tbsp honey; 1 tbsp hot pepper paste; 1 tsp black pepper; 1 tsp chili powder; 1 tsp paprika; 1 tsp onion powder; 1 orange, for zesting; 1 lemon, for zesting

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.

🌍American 🏷️Roasted turkey 🏷️Turkey 🏷️Thanksgiving 🏷️Holiday Main course

🏷️

🏷️Herb butter

-0:00

thegoldenbalanceonTikTok

Total

4h 30m

Servings

10

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 (12 lb) whole turkey
kosher salt, to taste
1 tbsp fresh sage leaves
1 tbsp fresh thyme
1 tbsp fresh rosemary
10 cloves garlic
1 cup unsalted butter
1 tbsp honey
1 tbsp hot pepper paste
1 tsp black pepper
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 orange, for zesting
1 lemon, for zesting

15 Ingredients

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Instructions

1
Begin the dry brine. Generously season the turkey all over with kosher salt, making sure to get inside the cavity and under the wings.
2
Place the salted turkey on a wire rack set inside a sheet pan. Refrigerate, uncovered, overnight.
3
To make the compound butter, add fresh sage, thyme, rosemary, and garlic cloves to a food processor. Pulse until finely chopped.
4
Add the softened butter, honey, hot pepper paste, black pepper, chili powder, paprika, and onion powder to the food processor.
5
Zest one orange and one lemon directly into the food processor.
6
Blend all ingredients until a smooth, orange-colored paste is formed.
7
Remove the turkey from the fridge and allow it to come to room temperature. Preheat your oven to 350°F (177°C).
8
Gently slide your hands under the turkey skin to separate it from the breast meat, creating a pocket.
9
Stuff about half of the compound butter under the skin, spreading it evenly over the breast meat.
10
Use the remaining butter to smother the entire outside of the turkey.
11
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.
12
Let the turkey rest for at least 20-30 minutes before carving and serving.

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Tips & Notes

Pro tips

Pat the turkey completely dry after the brine; any surface moisture will steam rather than crisp. Allow 30–45 minutes uncovered in the fridge before roasting.
Apply the herb butter under the skin as well as over the surface for maximum flavor penetration and even browning.
Use a meat thermometer inserted into the thickest part of the thigh (not touching bone) to avoid overcooking; 165°F is the safe target.
Tent the turkey loosely with foil in the first 1.5–2 hours if the skin browns too quickly; remove foil for the final hour to finish crisping.

Substitutions

Fresh sage, thyme, rosemary → any combination of fresh herbs (oregano, marjoram, tarragon work well; adjust ratios to preference)
Hot pepper paste → cayenne pepper (¼–½ tsp) or red pepper flakes (½–1 tsp) for heat without the umami note
Unsalted butter → ghee (adds richness; proceed as directed)
Honey → maple syrup or brown sugar (1 tbsp; adjusts sweetness slightly)

Storage & make-ahead

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.