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Best Quick Herb Butter Roasted Turkey with Citrus

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A quick and easy herb butter roasted turkey with citrus that delivers big flavor without the big production. Perfect for weeknights or small holidays, this recipe uses simple ingredients and a hot oven to create a moist, flavorful bird with crispy golden skin.

Ingredients

Scale
  • 1 whole turkey (8–10 pounds), thawed if frozen, giblets removed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, quartered
  • 1 orange, quartered
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 425°F (220°C). Remove the turkey from the refrigerator and let it sit on the counter for 20 minutes while you preheat. Pat the turkey dry inside and out with paper towels. Season the cavity with a pinch of salt and pepper.
  2. In a small bowl, combine the softened butter, chopped rosemary, thyme leaves, minced garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash together with a fork until evenly distributed.
  3. Using your fingers, gently loosen the skin of the turkey breast. Push about two-thirds of the herb butter under the skin, spreading it evenly over the breast meat. Rub the remaining butter all over the outside of the turkey.
  4. Stuff the cavity with the quartered lemon, quartered orange, and the extra sprigs of rosemary and thyme. Tie the legs together with kitchen twine if desired. Tuck the wing tips under the body.
  5. Place the turkey breast-side up on the rack in your roasting pan. Drizzle the olive oil over the skin and rub it in. Sprinkle the remaining 2 teaspoons of salt and 1 teaspoon of pepper all over the skin. Pour the chicken broth into the bottom of the pan.
  6. Roast the turkey at 425°F (220°C) for 30 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting. Total roasting time will be about 13-15 minutes per pound (about 1 hour 45 minutes for an 8-pound turkey, 2 hours for a 10-pound turkey).
  7. About 30 minutes before the estimated end time, start checking the temperature. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reaches 165°F (74°C) in the thigh and at least 160°F (71°C) in the breast. If the skin is getting too dark, tent loosely with aluminum foil.
  8. Once the turkey reaches 165°F (74°C), remove it from the oven. Transfer to a cutting board and let it rest for at least 20 minutes, covered loosely with foil. Carve and serve.

Notes

Pat the turkey very dry for crispy skin. Use an instant-read thermometer for perfect doneness. Let the turkey rest for at least 20 minutes before carving. If skin isn’t crispy enough, broil for the last 2 minutes. For a dairy-free version, use olive oil instead of butter.

Nutrition

Keywords: herb butter turkey, roasted turkey, citrus turkey, quick turkey recipe, easy turkey dinner, weeknight turkey, small turkey recipe

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