Garlic-Herb Biscuit Rubbed Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (from a 12–14 lb turkey)
• Prep Time: 30 minutes (plus optional 12–24 hours to dry-brine)
• Cook Time: 3–3½ hours
• Total Time: 4–4½ hours (excluding optional brining time)

Quick Ingredients

• 1 whole turkey, 12–14 lb, fully thawed, neck and giblets removed
• 8 tbsp (1 stick) unsalted butter, very soft
• 3 tbsp kosher salt (use 2 tbsp if the turkey is pre-brined)
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried thyme
• 2 tsp dried sage
• 1 tsp dried rosemary, crushed
• 1 tsp freshly ground black pepper
• 1 tsp smoked or sweet paprika
• 1 small onion + 1 small apple + a few fresh herb sprigs for the cavity (optional)
• 2 cups low-sodium chicken or turkey broth for the roasting pan

Do This

• 1. Pat turkey very dry (inside and out). Tuck wing tips under and let it sit at room temperature 30–45 minutes.
• 2. Mix salt, brown sugar, baking powder, garlic powder, onion powder, thyme, sage, rosemary, pepper, and paprika.
• 3. Mash 4 tbsp of the softened butter with 2 tbsp of the seasoning. Loosen turkey skin over breast and thighs, then rub butter mixture under the skin and all over outside. Season cavity with 1–2 tsp more seasoning.
• 4. Stuff cavity loosely with onion, apple, and herb sprigs if using. Tie legs loosely with kitchen twine. Place turkey on a rack in a roasting pan with broth in the bottom.
• 5. Roast at 425°F for 20 minutes, then reduce to 325°F and roast 2½–3 hours, basting occasionally with pan juices and remaining 4 tbsp butter (melted).
• 6. Turkey is done when an instant-read thermometer reads 165°F in the thickest part of the thigh and breast. Tent with foil and rest 30 minutes.
• 7. Skim fat from pan juices and reduce for gravy if desired. Carve and serve warm, spooning biscuit-scented juices over slices.

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Why You’ll Love This Recipe

• All the cozy aroma of buttery garlic-herb biscuits, wrapped around a juicy, golden roasted turkey.
• The biscuit-inspired rub uses everyday pantry spices and a clever touch of baking powder for crisp, browned skin.
• Simple, step-by-step instructions walk you through prepping, roasting, carving, and making a quick pan gravy.
• Perfect centerpiece for holidays or any special Sunday, with comforting flavors that feel familiar and nostalgic.

Grocery List

• Produce: 1 small yellow onion, 1 small apple (any baking or snacking variety), 1 head garlic (optional for roasting in pan), 1 lemon (optional), fresh thyme and/or sage sprigs (optional but nice), fresh parsley (optional for garnish).
• Dairy: 8 tbsp (1 stick) unsalted butter, plus extra if you like richer gravy.
• Pantry: 1 whole turkey (12–14 lb), kosher salt, brown sugar, baking powder, garlic powder, onion powder, dried thyme, dried sage, dried rosemary, black pepper, smoked or sweet paprika, dried parsley (optional), low-sodium chicken or turkey broth, all-purpose flour (for gravy), kitchen twine, cooking oil spray or a little neutral oil (optional for the roasting rack).

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb, fully thawed (remove neck and giblets; reserve if making stock or gravy)
• 8 tbsp (1 stick) unsalted butter, very soft and divided
• 2–3 tbsp kosher salt (use 2 tbsp if turkey is labeled “enhanced,” “pre-brined,” or “self-basting”; use 3 tbsp for a plain turkey)
• Freshly ground black pepper (in addition to what is in the rub, optional)
• 1 small yellow onion, quartered
• 1 small apple, quartered (optional but recommended for aroma)
• 4–6 fresh thyme and/or sage sprigs (optional, for cavity and pan)
• 1 lemon, halved (optional, for cavity and pan)
• 2 cups low-sodium chicken or turkey broth (for roasting pan)

Garlic-Herb “Biscuit” Seasoning Rub

• 3 tbsp kosher salt (reduce to 2 tbsp if your turkey is pre-brined; see note above)
• 2 tbsp packed light brown sugar
• 1 tbsp baking powder (helps crisp the skin and gives a warm, bready aroma)
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp dried thyme
• 2 tsp dried rubbed sage
• 1 tsp dried rosemary, crushed between fingers to break up needles
• 1 tsp smoked or sweet paprika
• 1 tsp freshly ground black pepper
• 1 tsp dried parsley (optional, for a speckled, “biscuit topping” look)

For the Pan and Optional Gravy

• Turkey neck and giblets (optional, for flavoring broth)
• 1 head garlic, halved crosswise (optional, for roasting in pan)
• Extra fresh herb sprigs and lemon slices (optional, for pan aromatics)
• 2–3 tbsp all-purpose flour (for thickening gravy)
• Additional 1–2 cups low-sodium chicken or turkey broth (as needed to make gravy)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Thaw and prep the turkey

If your turkey is frozen, thaw it in the refrigerator in its original packaging, allowing about 24 hours for every 4–5 pounds (a 12–14 lb turkey usually needs 3–4 days). When fully thawed, remove the turkey from its packaging. Remove the neck and giblets from the cavity and neck area and set them aside if you plan to use them for stock or gravy.

Pat the turkey very dry all over with paper towels, including inside the cavity. Moisture on the skin will steam instead of roast, so take your time here. Tuck the wing tips behind the bird (bend them under the body) to prevent burning. Place the turkey breast-side up on a roasting rack set inside a large roasting pan. Let it sit at room temperature for 30–45 minutes while you make the seasoning; this takes the chill off and helps it cook more evenly.

Step 2: Mix the garlic-herb biscuit seasoning

In a small bowl, combine the kosher salt, brown sugar, baking powder, garlic powder, onion powder, dried thyme, dried sage, crushed dried rosemary, smoked or sweet paprika, black pepper, and dried parsley (if using). Stir until the mixture is very well blended and there are no big clumps of sugar or herbs.

This mixture is your biscuit-inspired dry rub. The baking powder helps the skin dry out and crisp, while the garlic, onion, and classic poultry herbs echo the fragrance of savory biscuits coming out of the oven.

Step 3: Make the butter rub and season the bird

In a separate small bowl, mash together 4 tbsp (half the stick) of the very soft butter with about 2 tbsp of the seasoning rub to make a thick paste. If your kitchen is cold, you can soften the butter in the microwave at 50% power in 5–10 second bursts until spreadable but not melted.

Gently loosen the skin over the turkey breasts and upper thighs: slide your fingers under the skin near the cavity opening and slowly work them forward, being careful not to tear the skin. Once loosened, scoop portions of the butter seasoning paste and spread it under the skin over both breasts and as far down the thighs as you can reach. This is messy but worth it; it bastes the meat from the inside with garlicky, biscuit-scented butter.

Rub any remaining butter paste over the outside of the turkey. Then sprinkle 2–3 more tablespoons of the dry seasoning mix all over the skin and lightly inside the cavity, pressing it in so it adheres. If desired, add a little extra black pepper on top. Loosely stuff the cavity with the onion quarters, apple quarters, lemon halves (if using), and a few herb sprigs; do not pack it tightly, or the bird will cook unevenly. Tie the legs together loosely with kitchen twine.

Step 4: Set up the roasting pan and start roasting hot

Pour 2 cups of low-sodium broth into the bottom of the roasting pan. If you like, add the turkey neck, giblets, halved head of garlic, extra onion or apple wedges, lemon slices, and a few herb sprigs to the pan as well; these will infuse the drippings and future gravy with extra flavor.

Position an oven rack in the lower third of the oven and preheat to 425°F. Once the oven is fully preheated, place the roasting pan with the turkey inside. Roast at 425°F for 20 minutes to jump-start browning and give the skin a head start toward that deep, biscuit-golden color.

Step 5: Lower the temperature and roast until tender and golden

After the first 20 minutes, reduce the oven temperature to 325°F without opening the door. Continue roasting, basting the turkey every 35–45 minutes with the pan juices. If you like, melt the remaining 4 tbsp butter and occasionally whisk a spoonful of the remaining seasoning into it, then drizzle this over the turkey as you baste for an extra layer of biscuit-like aroma.

As a rough guideline, total roasting time (including the initial high-heat phase) will be about 13–15 minutes per pound, or roughly 3–3½ hours for a 12–14 lb turkey. Start checking the internal temperature after about 2½ hours. Insert an instant-read thermometer into the thickest part of the thigh, not touching bone; it should read 165°F. Also check the thickest part of the breast; it should be at least 160°F (it will rise a few degrees as it rests).

If the skin is getting too dark before the turkey is done, tent it loosely with a sheet of aluminum foil and continue roasting.

Step 6: Rest the turkey and carve

When the turkey reaches temperature, carefully transfer it (on its rack if possible) to a large cutting board or platter. Tent loosely with foil and let it rest for at least 30 minutes. Resting is crucial: it allows the juices to redistribute so the meat stays moist when you carve.

While the turkey rests, tilt the pan and spoon off most of the fat from the surface of the pan juices, reserving both the juices and a few tablespoons of fat if you plan to make gravy. Strain out and discard (or snack on) the onion, apple, lemon, and herb aromatics.

To carve, remove the legs first by cutting through the joint where they meet the body, then separate drumsticks from thighs. Remove the wings. Slice along each side of the breastbone to remove the breast halves, then slice crosswise into thick slices. Arrange on a warm platter, spoon a little of the biscuit-scented pan juices over the top, and garnish with fresh herbs if you like.

Step 7: Make a quick biscuit-scented pan gravy (optional)

Place the roasting pan on the stovetop over medium heat (if your pan is not stovetop-safe, pour the drippings into a saucepan). If you reserved some turkey fat, add 2–3 tbsp of it; otherwise, add 2–3 tbsp butter. When the fat is hot and shimmering, whisk in 2–3 tbsp all-purpose flour. Cook, whisking constantly, for 1–2 minutes until the flour smells toasty and forms a smooth paste; this step deepens the biscuit-like, baked aroma.

Slowly whisk in 2–3 cups of warm broth plus the reserved pan juices, starting with a small amount and whisking to smooth out lumps. Simmer gently for 5–10 minutes, stirring often, until thickened to your liking. If you want that familiar biscuit flavor to echo more, sprinkle in a pinch of garlic powder, onion powder, sage, and black pepper to taste. Season with salt and pepper as needed. Serve hot alongside the turkey.

Pro Tips

• Dry the skin thoroughly. Extra-dry skin plus baking powder in the rub equals crisper, deeply browned skin with a subtle toasty, biscuit-like note.
• Season under the skin. Getting the butter rub directly on the meat keeps the breast juicy and maximizes the garlic-herb biscuit flavor in every bite.
• Use a thermometer, not just time. Ovens vary; rely on an instant-read thermometer to hit 165°F in the thigh rather than only using minutes-per-pound.
• Rest before carving. A 30-minute rest may feel long, but it is one of the biggest differences between dry turkey and juicy turkey.
• Start hot, finish low. The initial high heat gives you beautiful color and biscuit-like browning, while the lower temperature keeps the meat tender.

Variations

• Turkey breast only: Use a 6–8 lb bone-in turkey breast. Halve the seasoning amounts, roast at 425°F for 15 minutes, then at 325°F until it reaches 165°F in the thickest part (about 1½–2 hours).
• Herb-biscuit roast chicken: Use the same rub on a 4–5 lb whole chicken. Roast at 425°F for 15 minutes, then 350°F until 165°F in the thigh (about 1–1¼ hours).
• Extra-savory “buttery biscuit” version: Add 1–2 tbsp finely grated Parmesan and a pinch of dried mustard to the seasoning mix, and brush the turkey with an extra tablespoon or two of melted butter in the last 10 minutes of roasting.

Storage & Make-Ahead

Leftover turkey should be cooled and refrigerated within 2 hours. Store sliced meat in airtight containers with a little gravy or pan juices to keep it moist. It will keep in the refrigerator for up to 4 days. For longer storage, freeze portions tightly wrapped in foil and then in a freezer bag for up to 3 months; thaw overnight in the refrigerator and reheat gently with a splash of broth.

You can also make parts of this recipe ahead. Up to 24 hours before roasting, you can season the turkey with the dry rub (skip the butter until roasting day) and refrigerate it uncovered on a rack to dry the skin; this acts like a dry brine and improves flavor and crispness. The gravy can be made up to 2 days ahead and reheated gently, thinning with a bit of broth if needed.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz roasted turkey with skin plus a small amount of gravy), based on a 12-serving turkey:

Calories: 430; Protein: 55 g; Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 4 g; Fiber: 0 g; Sugars: 2 g; Sodium: about 950 mg (will vary with salt level, brand of broth, and whether your turkey was pre-brined).