Butter-Basted Turkey with Herb Rice Stuffing

Quick Recipe Version (TL;DR)

• Yield: 8–10 servings
• Prep Time: 40 minutes (plus optional overnight salting)
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 30 minutes

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed, giblets removed
• 3 tbsp kosher salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp paprika
• 1 cup (2 sticks) unsalted butter, divided
• 3 large yellow onions (2 diced, 1 cut into wedges)
• 2 cups long-grain white rice, rinsed
• 3 1/2 cups low-sodium chicken or turkey broth, divided
• 6 cloves garlic, minced
• 2 tbsp fresh thyme leaves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh sage
• 1 lemon (zest and 2 tbsp juice)
• 2 tbsp olive oil

Do This

• 1. Pat turkey dry; season inside, outside, and under the skin with salt, pepper, garlic powder, and paprika. Chill uncovered up to 24 hours, or let stand while you prep the rice.
• 2. In a pot, sauté diced onions and half the garlic in 3 tbsp butter and olive oil. Stir in rinsed rice, then 3 cups broth, thyme, rosemary, sage, and lemon zest. Simmer covered 8 minutes; rice should be slightly underdone and still moist.
• 3. Heat oven to 350°F (175°C). Loosely spoon about 2–3 cups warm herb rice and a few onion wedges into the turkey cavity. Spread remaining rice and onion wedges in a large roasting pan.
• 4. Place turkey breast-side up on top of the rice bed. Rub skin with 1/2 cup softened butter; add 1/2 cup broth around the rice.
• 5. Roast 45 minutes. Melt remaining 1/2 cup butter with remaining garlic, thyme, and lemon juice. Baste turkey and rice every 30 minutes with pan juices and herb butter.
• 6. Roast until turkey breast and stuffing center reach 165°F (74°C), 3–4 hours total. Tent with foil if browning too quickly.
• 7. Transfer turkey to a board and rest 20–30 minutes. Fluff rice with pan juices, add a splash of broth if needed, then return to oven 10–15 minutes to heat through. Carve turkey and serve over the rice and onions.

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Why You’ll Love This Recipe

• It is a true one-pan comfort meal: juicy roast turkey, buttery herb rice, and caramelized onions all cooked together.
• The butter basting keeps the turkey incredibly moist while creating deep, savory flavor in every bite.
• Par-cooked herb rice soaks up turkey drippings and turns into a rich, aromatic pilaf under the bird.
• Everything roasts in the same pan, so cleanup is simple and the presentation is dramatic and rustic.

Grocery List

• Produce: 3 large yellow onions, 1 lemon, 1 head garlic (you will use 6 cloves), fresh thyme, fresh rosemary, fresh sage, fresh flat-leaf parsley (optional garnish)
• Dairy: 1 cup (2 sticks) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), 2 cups long-grain white rice, 3 1/2 cups low-sodium chicken or turkey broth, olive oil, kosher salt, black pepper, garlic powder, paprika, bay leaf (optional), foil

Full Ingredients

For the Turkey and Butter Baste

• 1 whole turkey (12–14 lb), fully thawed, giblets and neck removed
• 3 tbsp kosher salt (use 1 1/2–2 tbsp if using fine table salt)
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 1 tsp paprika (sweet or smoked)
• 1 cup (2 sticks / 226 g) unsalted butter, divided:
  • 1/2 cup (1 stick), softened, for rubbing on the turkey
  • 1/2 cup (1 stick), for melted herb butter basting
• 2 tbsp fresh thyme leaves, divided (about 1 tbsp for rice, 1 tbsp for butter baste)
• 1 tbsp chopped fresh rosemary (divide between rice and butter baste)
• 1 tbsp chopped fresh sage (divide between rice and butter baste)
• 2 tbsp fresh lemon juice (for the butter baste)
• 1/2 cup low-sodium chicken or turkey broth (for the roasting pan at the start)

For the Herb Rice and Onions

• 2 cups long-grain white rice, rinsed until water runs mostly clear and drained
• 3 large yellow onions:
  • 2 onions finely diced (for the rice)
  • 1 onion cut into chunky wedges (for stuffing cavity and scattering in the pan)
• 3 cups low-sodium chicken or turkey broth (for par-cooking the rice)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 6 cloves garlic, minced (about 2 for rice, 4 for butter baste)
• 1 bay leaf (optional, for the rice)
• 1 tsp kosher salt (for the rice, plus more to taste)
• 1/2 tsp freshly ground black pepper (for the rice)
• Zest of 1 lemon (finely grated)
• 2 tbsp chopped fresh flat-leaf parsley (optional, to stir into rice at the end)

Optional Garnish and Serving

• Extra fresh thyme, rosemary, or parsley sprigs
• Additional warm broth, for loosening the rice or thinning pan juices if desired

Step-by-Step Instructions

Step 1: Season the turkey (ideally the day before)

If possible, start this step 12–24 hours before roasting for the best flavor and juiciest meat. Pat the turkey very dry with paper towels, inside and out. Mix together the kosher salt, black pepper, garlic powder, and paprika in a small bowl.

Gently loosen the skin over the breast and legs by sliding your fingers underneath, being careful not to tear it. Rub some of the seasoning directly onto the meat under the skin, then sprinkle the rest all over the outside of the bird and inside the cavity. Place the turkey breast-side up on a rack in a large roasting pan (or on a plate if your pan is not free yet). Refrigerate uncovered for up to 24 hours. This dry-brining step seasons the meat deeply and helps the skin become beautifully crisp.

If you do not have time to salt overnight, season the turkey as above and let it rest at cool room temperature for 30–60 minutes while you begin the rice and preheat the oven.

Step 2: Par-cook the herb rice and onions

About 1 hour before you plan to start roasting, make the rice. In a large, heavy pot, heat the olive oil and 3 tbsp butter over medium heat. Add the 2 diced onions and about 2 minced garlic cloves. Cook, stirring occasionally, until the onions are soft and starting to turn golden at the edges, 6–8 minutes.

Stir in the rinsed, drained rice and cook for 1–2 minutes, stirring constantly, until each grain is coated in the buttery onion mixture and looks slightly translucent at the edges. Pour in 3 cups broth, the bay leaf (if using), 1 tsp kosher salt, 1/2 tsp black pepper, about 1 tbsp of the thyme, and roughly half of the chopped rosemary and sage. Add the lemon zest. Stir well, bring to a strong simmer, then cover with a tight-fitting lid and reduce heat to low.

Simmer for just 8 minutes (less than usual) so the rice is still firm and there is some liquid left in the pot. Remove from heat, keep covered, and let stand 5 minutes. Discard the bay leaf. Stir in the chopped parsley if using. The rice should be partially cooked and very moist; it will finish cooking and absorb turkey drippings in the oven.

Step 3: Preheat the oven and set up the roasting pan

Position an oven rack in the lower third of the oven and heat to 350°F (175°C). Lightly grease a large roasting pan if it is not already holding the turkey. If the turkey has been dry-brining on a rack in the pan, lift it to a cutting board for a moment while you arrange the rice.

Spoon about 2–3 cups of the warm herb rice into a bowl to use for the cavity stuffing. Spread the remaining rice evenly over the bottom of the roasting pan in about a 1–1 1/2 inch thick layer, leaving a small border (about 1 inch) around the edges of the pan so juices can pool there. Tuck most of the onion wedges into the rice, reserving a few for the cavity. Pour 1/2 cup broth around, not on top of, the rice to give it a bit of extra moisture at the start.

Step 4: Stuff the turkey and butter the skin

Loosely spoon some of the reserved herb rice into the turkey cavity along with a few onion wedges and, if you like, an extra sprig of thyme or rosemary. Do not pack the rice tightly; leaving it loose helps it cook evenly and reach a safe temperature. You may not use all of the reserved rice in the cavity, and that is fine.

Tie the turkey legs together loosely with kitchen twine, or tuck them into the skin flap if your turkey has one. Tuck the wing tips underneath the body to prevent burning. Place the turkey breast-side up directly on top of the bed of rice and onions in the pan. It is okay if some rice is covered by the bird and some is exposed around the sides.

Rub the softened 1/2 cup butter all over the turkey, getting it into every nook and cranny. If some butter falls onto the rice, that is a bonus. At this point, the turkey should be nicely seasoned and sitting snugly on its flavorful rice and onion base.

Step 5: Begin roasting and make the herb butter baste

Transfer the roasting pan to the oven and roast the turkey for 45 minutes without opening the oven. This gives the skin a head start on browning and the rice time to absorb some juices.

While it roasts, make the butter baste. In a small saucepan over low heat, melt the remaining 1/2 cup butter. Stir in the remaining minced garlic (about 4 cloves), the remaining thyme, and the rest of the chopped rosemary and sage. Add the 2 tbsp lemon juice and a pinch of salt and pepper. Keep the herb butter warm over very low heat or rewarm gently as needed.

After the initial 45 minutes, begin checking the turkey every 30 minutes. Use a spoon or baster to drizzle pan juices over the turkey and rice, then spoon some of the melted herb butter all over the breast, legs, and thighs. Try to work quickly so you do not lose too much oven heat.

Step 6: Roast until perfectly cooked and protect the skin if needed

Continue roasting, basting every 30 minutes or so with a mix of pan juices and herb butter. Rotate the pan once or twice during roasting if your oven has hot spots. If the breast or any spots on the skin are browning much faster than the rest, tent those areas loosely with foil to protect them while the meat finishes cooking.

A good rule of thumb for a stuffed turkey at 350°F (175°C) is about 13–15 minutes per pound, but using a thermometer is far more reliable. Begin checking the temperature after about 2 1/2 hours. Insert an instant-read thermometer into the thickest part of the breast (without touching bone) and into the thickest part of the thigh and into the very center of the rice stuffing in the cavity.

The turkey is safely done when the breast registers 160–165°F (71–74°C), the thigh is at least 175°F (79°C), and the center of the stuffing reaches 165°F (74°C). If the stuffing is slower to reach temperature, keep roasting, tenting the turkey more fully with foil so it does not over-brown while the heat penetrates the center.

Step 7: Rest the turkey and finish the rice

Once the turkey and stuffing have reached a safe temperature, carefully lift the turkey from the rice, tipping it slightly over the pan so the juices run back onto the rice, and transfer it to a cutting board or platter. Tent loosely with foil and let it rest for 20–30 minutes so the juices redistribute and the meat stays moist.

While the turkey rests, use a fork to gently fluff the rice and onions in the pan, scraping up any browned bits stuck to the bottom. Taste and add a little more salt and pepper if needed. If the rice seems dry, stir in 1/4–1/2 cup warm broth until it is moist and glossy but not soupy.

Return the pan of rice to the oven (still at 350°F / 175°C) for 10–15 minutes to heat through and lightly crisp some edges. For a bit more texture, you can broil it briefly for 2–3 minutes, watching very carefully so it does not burn. When ready, spread the rice on a large warm platter or leave it right in the roasting pan for a rustic presentation.

Step 8: Carve and serve your one-pan comfort feast

Carve the rested turkey: remove the legs and thighs, then the wings, then slice the breast meat across the grain into thick slices. Arrange the carved turkey pieces over and around the herb rice and onions, or serve the rice on the side with turkey slices on top.

Spoon some of the rich pan juices over the meat and rice just before serving. Garnish with a few extra herb sprigs or a sprinkle of chopped parsley if you like. Serve hot, making sure everyone gets some of the buttery rice soaked with drippings and the sweet, roasted onion pieces alongside their turkey.

Pro Tips

• Dry-brine if you can: Salting the turkey 12–24 hours ahead and leaving it uncovered in the fridge gives you deeper flavor and crisper skin. If time is short, even 1 hour helps.
• Do not pack the rice too tightly in the cavity: Loose stuffing cooks more evenly and reaches 165°F faster. If you are worried, skip stuffing the cavity and cook all the rice around the turkey instead.
• Use a thermometer, not just time: Every oven and turkey is different. Aim for 160–165°F in the thickest part of the breast and 165°F in the stuffing center before pulling the bird.
• Keep the rice moist but not soggy: Par-cook the rice only briefly so it finishes in the oven. Add small splashes of warm broth after roasting if it seems dry, then bake a few more minutes to reheat.
• Let the turkey rest: The 20–30 minute rest is essential for juicy meat and gives you time to finish the rice and set the table.

Variations

• No-stuffing version: For an even simpler and faster-cooking bird, skip adding rice to the cavity. Fill it with onion wedges, herbs, and a few lemon slices, and cook all the rice in the pan around the turkey instead.
• Citrus-herb twist: Add orange zest along with the lemon zest in the rice and tuck a few orange wedges into the pan. The citrus perfumes the rice and brightens the rich turkey drippings.
• Spiced version: Add 1 tsp smoked paprika and 1/2 tsp ground cumin to the turkey seasoning mix, and stir 1 tsp ground coriander into the rice along with the herbs for a deeper, warmly spiced flavor.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then store them in airtight containers in the refrigerator. Carved turkey and rice will keep for 3–4 days. For longer storage, freeze sliced turkey and rice separately for up to 2 months; thaw overnight in the fridge before reheating.

To reheat, place turkey and rice in a baking dish, sprinkle with a little broth or water, cover with foil, and warm in a 300°F (150°C) oven until hot, 20–30 minutes. For crisper rice, uncover for the last 5–10 minutes. You can also reheat individual portions in the microwave with a splash of liquid, covered, until steaming.

If you want to work ahead, you can fully par-cook the rice (Step 2) up to 1 day in advance. Cool it quickly, then refrigerate. Bring it back to room temperature while the oven preheats, then proceed with stuffing the turkey and assembling the pan as directed.

Nutrition (per serving)

Approximate values for 1 serving (assuming 10 servings from a 12–14 lb turkey and all of the rice): about 850–950 calories; 50–60 g fat; 25–35 g carbohydrate; 55–65 g protein; 1–2 g fiber; 900–1100 mg sodium. Actual values will vary based on the size of your turkey, how much skin is eaten, and how much rice and pan juices are served with each portion.