Juicy Thanksgiving Turkey with Herb Butter and Dry Rub
This roast turkey is coated with a fragrant herb butter and a savory dry rub, then cooked low and slow for a golden, crispy skin and tender, juicy meat. Aromatics and vegetables add extra flavor and keep the bird moist.
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, combine the salted butter, chopped parsley, Italian seasoning, garlic paste, and a pinch of salt and pepper. Mix until smooth to create the herb butter.
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In a separate bowl, whisk together adobo seasoning, Montreal chicken seasoning, smoked paprika, onion powder, garlic powder, black pepper, and rubbed sage to form the dry rub.
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Pat the turkey dry with paper towels. Loosen the skin over the breast and thighs and spread a generous amount of herb butter under the skin, then rub the remaining butter over the exterior of the bird.
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Apply the dry rub evenly over the entire surface of the turkey, pressing it into the skin.
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Stuff the cavity with the thyme, rosemary, sage sprigs, lemon wedges, orange wedges, onion wedges, and whole garlic.
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Scatter the celery stalks, carrot, and onion on the bottom of a large roasting pan. Place the seasoned turkey on top of the vegetables, breast side up.
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Roast the turkey uncovered at 350°F for about 3 hours, or approximately 15‑20 minutes per pound, until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
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If the skin browns too quickly, tent the bird loosely with foil. Let the turkey rest for 20‑30 minutes before carving.
Tips
Basting is optional; the butter and rub provide plenty of moisture. For extra crispness, increase the oven temperature to 375°F for the last 20 minutes. Use a meat thermometer to avoid over‑cooking.
Video
“The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin” by Cooking with Kiana, watch on YouTube.
About this recipe
The turkey is seasoned inside and out with a blend of butter, herbs, and spices that creates a flavorful crust while keeping the meat moist. The cavity is packed with thyme, rosemary, sage, citrus wedges, onion and garlic, infusing the bird with bright, aromatic notes.
Serve the turkey hot, sliced alongside the roasted vegetables from the pan. It makes a classic centerpiece for a Thanksgiving feast or any holiday gathering, pairing well with traditional sides like stuffing, cranberry sauce, and mashed potatoes.
