Herb-Crusted Turkey with Buttery Cracker Coating

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 30 minutes (plus thawing time)
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes

Quick Ingredients

• 1 whole turkey (11–13 lb), thawed
• 4 tsp kosher salt, divided
• 2 tsp black pepper, divided
• 1 lemon, halved
• 1 large onion, quartered
• 1 head garlic, halved
• 10 tbsp unsalted butter, softened and divided
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary (or 2 tsp dried)
• 2 tbsp chopped fresh thyme (or 2 tsp dried)
• 2 cups finely crushed butter crackers
• 1 cup low-sodium chicken or turkey broth (plus more as needed)
• 2 tbsp all-purpose flour (for optional gravy)

Do This

• 1. Preheat oven to 325°F (165°C). Pat the thawed turkey very dry and remove giblets; season cavity with 1 tsp salt and 1/2 tsp pepper, then stuff with onion, lemon, and garlic.
• 2. Stir 4 tbsp softened butter with 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper. Rub some under the skin over the breasts and the rest all over the turkey.
• 3. In a bowl, mix 2 cups crushed butter crackers with 6 tbsp melted butter, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp pepper, and 2 tbsp olive oil until it looks like damp sand.
• 4. Press the cracker mixture firmly over the breast and upper legs to form a thick, even crust. Place turkey on a rack in a roasting pan; pour 1 cup broth into the pan. Tent loosely with foil.
• 5. Roast about 2 hours, basting occasionally. Remove foil and roast 45–60 minutes more until the crust is deep golden and the thickest part of the breast reaches 165°F.
• 6. Transfer turkey to a board, tent with foil, and rest 30 minutes. For quick gravy, skim fat, whisk 2 tbsp flour into pan juices, and simmer with extra broth as needed. Carve and serve with the crispy cracker-herb crust.

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Why You’ll Love This Recipe

• A buttery, rosemary-thyme cracker crust bakes up irresistibly crisp and golden.
• The herb butter keeps the turkey juicy and flavorful all the way through.
• Simple, familiar ingredients come together in a dinner-party-worthy main course.
• The drippings make a rich, savory gravy that ties everything together.

Grocery List

• Produce: 1 lemon, 1 large onion, 1 head garlic, fresh rosemary, fresh thyme
• Dairy: Unsalted butter
• Pantry: Whole turkey (11–13 lb), butter crackers, olive oil, kosher salt, black pepper, low-sodium chicken or turkey broth, all-purpose flour

Full Ingredients

For the Herb-Roasted Turkey

• 1 whole turkey (11–13 lb), thawed if frozen
• 4 tsp kosher salt, divided (use less if using table salt)
• 2 tsp freshly ground black pepper, divided
• 1 lemon, halved
• 1 large yellow onion, peeled and quartered
• 1 head garlic, halved crosswise (no need to peel)
• 4 tbsp unsalted butter, very soft (for herb butter)
• 1 tbsp finely chopped fresh rosemary leaves (or 1 tsp dried)
• 1 tbsp finely chopped fresh thyme leaves (or 1 tsp dried)
• 2 tbsp olive oil
• 1 cup low-sodium chicken or turkey broth (plus extra as needed for basting and gravy)

For the Buttery Cracker-Herb Crust

• 2 cups finely crushed butter crackers (about 1 standard 8–9 oz box), such as Ritz-style crackers
• 6 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp finely chopped fresh rosemary leaves (or 1 tsp dried)
• 1 tbsp finely chopped fresh thyme leaves (or 1 tsp dried)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (to help the crust brown and crisp)

For a Simple Pan Gravy (Optional but Recommended)

• 2 tbsp all-purpose flour
• 1–2 cups low-sodium chicken or turkey broth (enough to reach your desired gravy consistency)
• Pan drippings and skimmed fat from the roasting pan
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Thaw, Dry, and Preheat

If your turkey is frozen, thaw it in the refrigerator ahead of time. A good rule of thumb is about 24 hours of fridge thawing for every 4–5 pounds of turkey. For a 12-pound bird, you will typically need 3 days in the refrigerator.

On cooking day, remove the turkey from the packaging. Take out the giblet bag and neck from the cavity (check both the main cavity and the neck area). Pat the turkey very dry all over with paper towels, inside and out. Dry skin is key to getting that cracker crust to stick and the skin beneath it to render nicely.

Position an oven rack in the lower third of your oven and preheat to 325°F (165°C). Place a roasting rack into a large roasting pan. If you do not have a rack, make a “rack” by crumpling a few large rings of aluminum foil and setting the turkey on top of them to lift it off the bottom of the pan.

Step 2: Season the Cavity and Add Aromatics

Sprinkle about 1 tsp of the kosher salt and 1/2 tsp of the black pepper inside the turkey cavity. Gently rub it around with your hand to distribute evenly.

Stuff the cavity loosely with the onion quarters, lemon halves, and both halves of the garlic head. These aromatics lightly perfume the meat from the inside as the turkey roasts. Do not pack the cavity tightly; air should still circulate.

Tuck the wing tips underneath the body so they do not burn. If desired, tie the legs together with kitchen twine for a neater presentation and more even cooking, but this is optional.

Step 3: Make and Apply the Herb Butter

In a small bowl, mix 4 tbsp very soft unsalted butter with 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp kosher salt, and 1/2 tsp black pepper until it forms a smooth, fragrant paste.

Using your fingers, gently loosen the skin over the breasts: start at the cavity end and slowly slide your hand between the skin and the meat, being careful not to tear the skin. Spread a few spoonfuls of the herb butter directly onto the breast meat under the skin, smoothing it out as evenly as you can.

Rub the remaining herb butter over the outside of the turkey, focusing on the breasts and legs. Drizzle 2 tbsp olive oil over the turkey and rub it in to help browning. Sprinkle another 2 tsp kosher salt and 1 tsp black pepper over the outside of the bird, adjusting to taste and the size of your turkey.

Place the turkey breast-side up on the prepared rack in the roasting pan. Pour 1 cup of broth into the bottom of the pan to jump-start a flavorful base for drippings and help keep the oven environment moist.

Step 4: Make the Buttery Cracker-Herb Crust

In a medium bowl, combine 2 cups finely crushed butter crackers, 6 tbsp melted butter, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Stir with a fork until the mixture is evenly moistened and clumps together when pressed. The texture should resemble damp sand that holds its shape when squeezed.

Starting at the top of the breast area, press handfuls of the cracker mixture onto the turkey, creating a thick, even crust about 1/4 inch thick. Focus on the breast and upper drumstick area (the parts most prone to drying out). Press firmly so the mixture adheres to the buttered skin. It is fine if a few crumbs fall into the pan; they will flavor the drippings.

Once coated, lightly tent the entire turkey with a sheet of aluminum foil, making sure the foil does not stick to the cracker crust. You want the foil to hover over the turkey, creating a loose dome.

Step 5: Roast the Turkey to Juicy, Crispy Perfection

Place the tented turkey in the preheated 325°F (165°C) oven. Roast for about 2 hours, basting once or twice during this time. To baste, carefully remove the pan, close the oven door to keep the heat in, and use a spoon or baster to drizzle pan juices over any exposed skin and around the edges of the crust (avoid pouring directly on top of the crust to keep it intact).

After about 2 hours, remove the foil tent so the cracker crust can brown and crisp. Continue roasting for another 45–60 minutes, basting every 20–30 minutes as needed, until the crust is a deep golden brown and the turkey is cooked through.

Begin checking the internal temperature after a total of about 2 hours and 45 minutes of roasting time. Insert an instant-read thermometer into the thickest part of the breast (without touching bone). The turkey is done when the breast meat registers 165°F (74°C) and the thickest part of the thigh reaches 170–175°F (77–80°C). If the crust is browning too quickly before the turkey is done, loosely drape foil just over the darkening spots.

Step 6: Rest, Carve, and Make a Quick Pan Gravy

When the turkey is cooked, carefully transfer it to a large cutting board, leaving the drippings in the pan. Loosely tent the turkey with foil and let it rest for at least 30 minutes. Resting allows the juices to redistribute so the meat stays moist when carved, and it also gives you time to make the gravy.

For the gravy, pour the pan drippings into a heatproof measuring cup or bowl. Let the fat rise to the top, then skim off and reserve about 2–3 tbsp of the fat. Discard any remaining excess fat, and measure how much liquid you have; if needed, add broth to reach about 2 cups total.

Set the roasting pan over medium heat on the stovetop (use two burners if needed). Add the reserved fat to the pan. Sprinkle in 2 tbsp flour and cook, whisking constantly, for 1–2 minutes until the flour is lightly golden and smells nutty. Slowly pour in the drippings and broth mixture while whisking, scraping up any browned bits from the bottom of the pan.

Simmer the gravy for 5–8 minutes, whisking often, until slightly thickened and smooth. If it becomes too thick, add more broth a little at a time. Taste and season with salt and pepper as needed.

To carve, remove the legs and thighs, then the wings, and finally slice the breasts, keeping as much of that cracker-herb crust attached as possible. Arrange slices on a warm platter, tucking extra bits of crust on top. Serve hot with the pan gravy.

Pro Tips

• Crush the crackers finely. Use a food processor or seal the crackers in a bag and roll with a rolling pin until very fine. Larger chunks fall off more easily and do not adhere as well.
• Dry equals crispy. Take time to thoroughly dry the turkey before adding the herb butter and crust. Any excess moisture will fight against browning and crispness.
• Do not skip the foil tent. The cracker crust is rich in butter and can overbrown if exposed to direct heat for too long. The initial foil tent protects it while the turkey cooks through.
• Use a thermometer, not just time. Ovens vary, and turkey size does too. An instant-read thermometer is the best way to guarantee juicy meat and food safety.
• Rest thoroughly before carving. Those 30 minutes of rest time are essential for moist slices and for keeping the crust from shattering completely when you cut into the turkey.

Variations

• Garlic-Parmesan Cracker Crust: Add 1/2 cup finely grated Parmesan cheese and 2 cloves finely minced garlic to the cracker mixture. Reduce the added salt slightly to account for the salty cheese.
• Citrus-Herb Twist: Add 1 tbsp finely grated lemon zest to the herb butter and 1 tbsp to the cracker mixture for a brighter, more aromatic flavor that pairs beautifully with turkey.
• Herb Butter Only (No Crust): If you want a simpler roast, skip the cracker crust and just use the herb butter under and over the skin. Roast as directed for a more traditional herb-roasted turkey.

Storage & Make-Ahead

Leftover turkey should be cooled and refrigerated within 2 hours of serving. Slice the meat from the bones, keeping some cracker crust attached if possible, and store in airtight containers in the refrigerator for up to 4 days. Store leftover gravy separately in a jar or container for 3–4 days, or freeze for up to 3 months.

To reheat, place turkey slices in a baking dish with a few tablespoons of broth, cover tightly with foil, and warm in a 300°F (150°C) oven until heated through, 15–25 minutes. The cracker crust will soften slightly but can crisp a bit if you uncover for the last few minutes. For make-ahead prep, you can mix the herb butter and cracker crust mixture up to 2 days in advance and keep both refrigerated. Bring them to room temperature before applying to the turkey so they spread and press on easily.

Nutrition (per serving)

Approximate values for 1 serving (about 6–8 oz roasted turkey with some skin, a portion of cracker crust, and 1/4 cup gravy): about 550 calories; 45 g protein; 34 g fat; 12 g carbohydrates; 0.5 g fiber; 3 g sugar; 1,150 mg sodium. Exact values will vary based on the size of the turkey, how much skin and crust you eat, and how much salt and broth you use.