If you’re ready to elevate your holiday or special occasion roast, let me introduce you to the magic of the Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe. This recipe transforms a traditional turkey into a show-stopping centerpiece with irresistibly crispy skin and herbaceous richness that seeps through every bite. Butterflied for even roasting and rubbed with a compound butter bursting with fresh garlic, chives, parsley, sage, thyme, and shallots, this turkey promises moist, flavorful meat that is as stunning as it is delicious. Trust me, once you try this method, it’ll become your go-to for every feast.
Ingredients You’ll Need
These ingredients are simple but essential, each chosen to build layers of flavor and create a perfect texture and aroma that fills your kitchen with the most inviting scent. Fresh herbs add bright color and earthiness, garlic and shallots deepen the savory notes, and butter ensures the skin crisps up beautifully.
- 4 medium cloves garlic: Packed with robust flavor, garlic forms the aromatic base of the herb butter.
- 1/4 cup roughly chopped chives: These add a mild onion-like note and freshness to the mix.
- 1/4 cup fresh parsley leaves: For a burst of herbal vibrancy and a touch of color.
- 1/4 cup fresh sage leaves: Earthy and aromatic, sage pairs perfectly with poultry.
- 2 tablespoons fresh thyme leaves: Adds a subtle woodsy flavor that complements the butter.
- 1 medium shallot, thinly sliced: Provides a gentle sweetness and complexity.
- 1 stick butter, cut into 1/4-inch slices: The star that melts into the meat and crisps the skin.
- Kosher salt and freshly ground black pepper: Essential for seasoning to highlight all the herbs and richness.
- 1 whole turkey (10 – 15 pounds total), butterflied and brined: Butterflying or spatchcocking ensures quick, even roasting and juicy meat.
- Gravy, for serving: Optional, but highly recommended to drizzle over the slices for additional savory goodness.
How to Make Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe
Step 1: Prep Your Oven and Equipment
Start by positioning your oven rack in the middle and preheating to a blazing 450 degrees Fahrenheit (230 degrees Celsius). This hot temperature is the secret behind that irresistibly crisp skin. Line a rimmed baking sheet or broiler pan with foil for easy cleanup and set a wire rack on top — that way, heat circulates evenly under the turkey, letting the skin crisp beautifully all around.
Step 2: Craft the Herb Butter
In a food processor, combine garlic, chives, parsley, sage, thyme, and shallots until finely chopped, creating that fresh garden smell that’ll have you excited to get cooking. Add the chunked butter next, pulsing until everything comes together into a smooth, aromatic paste. Generously season with salt and freshly ground pepper to perfectly enhance all those flavors.
Step 3: Butter the Turkey Under the Skin
This is where the magic happens! Gently separate the skin from the turkey’s flesh by slipping your fingers under it; this helps the butter penetrate deeply and keeps the meat tender and flavorful. Massage half of your herb butter underneath the skin, spreading it evenly across the breast and thighs, while rubbing the rest on top of the skin after you brush it with some melted butter. The butter melts during roasting, infusing the meat and crisping the skin to a golden perfection.
Step 4: Roast to Juicy Perfection
Place your butterflied turkey on the wire rack, season well with salt and pepper once more, then slide it into the oven. Roast the turkey, occasionally rotating for even cooking, until the breast reaches 150 degrees Fahrenheit (66 degrees Celsius) and the thighs hit at least 165 degrees Fahrenheit (74 degrees Celsius), roughly about 80 minutes. Letting it rest generously for 20 minutes before carving guarantees juicy slices that soak up any accompanying gravy beautifully.
How to Serve Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe
Garnishes
Sprinkle fresh herb leaves such as thyme or parsley over the sliced turkey for a vibrant touch that enhances presentation and subtly complements the herby flavors. A few lemon wedges on the side can add a bright, acidic contrast that wakes up the palate.
Side Dishes
This roast turkey pairs brilliantly with traditional sides like creamy mashed potatoes, savory stuffing, and roasted root vegetables glazed until tender and caramelized. A crisp green salad or bright cranberry sauce can add refreshing balance to the richness of the bird.
Creative Ways to Present
Serve the turkey carved on a large wooden board surrounded by fresh herb sprigs and roasted citrus halves. For a festive touch, arrange slices atop fluffy dinner rolls for mini turkey sliders with a drizzle of gravy or cranberry relish.
Make Ahead and Storage
Storing Leftovers
Once carved and cooled, store leftover turkey in an airtight container in the refrigerator. It stays juicy for 3 to 4 days, making it perfect for delicious sandwiches or salads throughout the week.
Freezing
If you want to keep turkey for longer, freezing is your friend! Wrap slices tightly in plastic wrap, then place in a freezer bag or container. Frozen cooked turkey keeps well for 2 to 3 months without losing its tender texture.
Reheating
To reheat without drying out the meat, place turkey slices in a covered dish with a splash of chicken broth or gravy and warm gently in the oven or microwave until just heated through. This helps keep each bite moist and delicious.
FAQs
Can I use a fresh turkey for the Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe?
Absolutely! While brining enhances moisture and flavor, you can use a fresh turkey if dry-brined earlier or simply adjust seasoning accordingly. The butter and herbs still make the skin and meat taste phenomenal.
What if I don’t have a food processor for the herb butter?
No worries! You can finely chop all the herbs, garlic, and shallots by hand and then mix them thoroughly with softened butter. It might take a bit more time but the flavor will be just as good.
How do I butterfly or spatchcock the turkey?
Butterflying involves removing the backbone so you can flatten the turkey for even roasting. It helps the turkey cook faster and ensures the skin crisps evenly. There are plenty of step-by-step tutorials online that make it easy to master this technique!
Can I prepare this Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe ahead of time?
You can definitely prepare the herb butter a day in advance and even butter under the skin early. Just keep the turkey refrigerated until it’s time to roast for the freshest results.
Is it necessary to rest the turkey after roasting?
Yes, resting for about 20 minutes allows the juices to redistribute throughout the meat, resulting in moist, tender slices rather than dry or tough ones. It’s one of the key steps for perfect turkey.
Final Thoughts
Trying the Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe is like giving your turkey dinner a big, flavorful hug. It’s satisfying, impressive, and surprisingly straightforward — a recipe you’ll reach for every season you want your guests to swoon over every bite. So go ahead, channel your inner chef, and make your next roast unforgettable!
PrintHerb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe
This Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey recipe offers a flavorful, perfectly roasted turkey with a crispy skin and tender, juicy meat, enhanced by a fragrant herb and garlic butter rub. The turkey is spatchcocked (butterflied) to ensure even cooking, roasted at a high temperature to achieve a golden, crisp skin, and served with a rich homemade gravy.
- Prep Time: 20 mins
- Cook Time: 80 mins
- Total Time: 115 mins
- Yield: 10 to 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Herb Butter Mixture
- 4 medium cloves garlic
- 1/4 cup roughly chopped chives
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 1 medium shallot, thinly sliced
- 1 stick butter, cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper, to taste
Turkey
- 1 whole turkey (10 – 15 pounds total), butterflied and brined (reserve backbone and neck if making stock for gravy)
For Serving
- Gravy, as desired
Instructions
- Preheat the Oven and Prepare Rack: Adjust oven rack to the middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Place a slotted broiler rack or wire rack on top to allow air circulation beneath the turkey.
- Make Herb Butter Paste: Combine garlic, chives, parsley, sage, thyme, and shallots in the bowl of a food processor. Pulse, scraping down the sides as needed, until finely chopped and no large pieces remain. Scatter the butter slices on top and pulse again until a homogeneous paste forms. Season generously with kosher salt and freshly ground black pepper, then pulse briefly to incorporate the seasoning.
- Melt Half the Butter Mixture: Transfer half of the butter mixture to a small saucepan and gently melt over low heat until smooth and liquid, reserving the rest for rubbing under and on the turkey skin.
- Prepare the Turkey Skin: Gently separate the skin from the turkey meat by sliding your hands under the skin starting at the bottom of the breast and working upwards along both breast halves and thighs. Take care not to tear the skin to allow the herb butter to be massaged underneath.
- Apply Herb Butter Under and Over Skin: Rub the reserved herb butter paste directly onto the turkey meat beneath the skin using your hands, evenly distributing it all over the breasts and thighs. Then, massage the skin from the outside to spread the butter evenly beneath it. Brush the exterior of the turkey with the melted butter to coat the skin thoroughly.
- Season and Arrange the Turkey: Season the outside of the turkey with kosher salt and freshly ground black pepper. Place the turkey on the wire rack set over the prepared baking sheet.
- Roast the Turkey: Transfer the turkey to the oven and roast, rotating the pan occasionally to ensure even cooking. Roast until an instant-read thermometer inserted into the thickest part of the breast reads 150°F (66°C), and the thighs register at least 165°F (74°C). This process should take about 80 minutes for a 10-15 pound turkey.
- Rest the Turkey: Remove the turkey from the oven and allow it to rest at room temperature for 20 minutes. Resting helps redistribute juices and ensures a moist and tender roast.
- Carve and Serve: Carve the turkey and serve immediately with prepared gravy.
Notes
- For best results, dry-brine your turkey ahead of time. If dry-brining, omit additional salt from the herb butter to avoid over-seasoning.
- The reserved neck and backbone can be used to make a rich stock for gravy. Brown these with onions, carrots, celery, and bay leaf in oil, then simmer with low-sodium chicken stock for an hour before straining.
- Spatchcocking (butterflying) the turkey ensures even cooking and crispier skin. Refer to detailed spatchcocking instructions if unfamiliar with the technique.
