Garlic-Parsley Butter Roast Turkey With Crispy Skin

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional 12–24 hours to dry-brine)
• Cook Time: About 3 hours (for a 12 lb / 5.4 kg turkey)
• Total Time: 3 hours 45 minutes (active day-of time)

Quick Ingredients

• 1 whole turkey (12 lb / 5.4 kg), thawed
• 2 cups (4 sticks / 452 g) unsalted butter, softened, divided
• 10 large garlic cloves, finely minced
• 1 1/2–2 cups finely chopped fresh flat-leaf parsley
• 2 lemons (zest and juice of 1, other halved)
• 2 1/2–3 tbsp kosher salt, divided
• 2 tsp freshly ground black pepper, divided
• 1 tsp dried thyme (or 1 tbsp fresh), optional
• 1 large onion, 2 carrots, 2 celery stalks
• 2 tbsp olive oil
• 1–2 cups low-sodium chicken broth (for roasting and simple gravy)
• 3 tbsp all-purpose flour (for optional gravy)

Do This

• 1. Pat turkey dry. Season inside and out with 1 1/2–2 tbsp kosher salt. Chill uncovered 12–24 hours for best flavor and crispy skin (or at least while you prep the butter).
• 2. Heat oven to 425°F (220°C). In a bowl, mix 1 cup softened butter, garlic, parsley, lemon zest and juice, 1 tbsp salt (if turkey was not pre-salted, use only 1–1 1/2 tsp here), 1 tsp pepper, and thyme.
• 3. Loosen turkey skin over breast, thighs, and drumsticks with your fingers. Slide about two-thirds of the garlic-parsley butter under the skin, spreading it evenly. Rub remaining butter over the outside.
• 4. Stuff cavity with onion, lemon halves, and any leftover parsley stems. Tuck wings, tie legs, rub with olive oil, and sprinkle with remaining pepper and a pinch of salt if needed.
• 5. Place carrots and celery in roasting pan. Set turkey breast-side up on a rack (or on vegetables). Pour 1 cup broth into pan.
• 6. Roast 20 minutes at 425°F (220°C), then reduce to 325°F (165°C). Roast 2–2 1/2 hours more, basting occasionally, until thickest part of breast is 160–165°F (71–74°C) and thigh is 170–175°F (77–80°C).
• 7. Transfer turkey to a board, tent loosely with foil, and rest 20–30 minutes. Skim fat from pan juices and make a simple gravy with remaining butter and flour, if desired. Carve and serve with the bright, herby drippings.

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Why You’ll Love This Recipe

• Classic roast turkey with a nostalgic, Sunday-supper feel, but lifted by bright garlic and parsley flavors.
• Layering the garlic-parsley butter under the skin keeps the meat incredibly moist and deeply seasoned.
• Simple, everyday ingredients: fresh herbs, butter, garlic, lemon, and a straightforward roasting method.
• Built-in pan drippings for an easy, flavorful gravy without complicated steps.

Grocery List

• Produce: 1 head garlic (10+ cloves), 1–2 large bunches flat-leaf parsley, 2 lemons, 1 large onion, 2 carrots, 2 celery stalks
• Dairy: 2 cups (4 sticks / 452 g) unsalted butter
• Pantry: 1 whole turkey (about 12 lb / 5.4 kg), kosher salt, black pepper, olive oil, dried thyme (optional), low-sodium chicken broth, all-purpose flour

Full Ingredients

For the Garlic-Parsley Butter Turkey

• 1 whole turkey, about 12 lb (5.4 kg), fully thawed, giblets removed
• 2 tbsp kosher salt (for seasoning turkey inside and out; use less if turkey is pre-brined)
• 1 tsp freshly ground black pepper (for seasoning turkey)
• 2 tbsp olive oil

Garlic-Parsley Butter

• 1 cup (2 sticks / 226 g) unsalted butter, very soft but not melted
• 8 large garlic cloves, very finely minced or grated
• 1 1/2 cups finely chopped fresh flat-leaf parsley (lightly packed; from about 1 large bunch, leaves and tender stems)
• Zest of 1 large lemon (about 1 tbsp zest)
• 2 tbsp fresh lemon juice (from the zested lemon)
• 1 tsp kosher salt (reduce to 1/2 tsp if you heavily salted the turkey; omit if using a pre-brined turkey)
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp chopped fresh thyme (optional, for a hint of classic roast flavor)

Aromatics & Roasting Pan

• 1 large onion, peeled and quartered
• 1 lemon, halved
• 2 carrots, cut into 2-inch (5 cm) chunks
• 2 celery stalks, cut into 2-inch (5 cm) chunks
• 1 cup (240 ml) low-sodium chicken broth or water (for the roasting pan; plus up to 1 additional cup as needed)

Simple Pan Gravy (Optional but Recommended)

• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2–3 cups (480–720 ml) low-sodium chicken broth, turkey stock, or a mix of stock and pan drippings
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Thaw, Dry, and Season the Turkey

If your turkey is frozen, thaw it safely in the refrigerator (about 24 hours per 4–5 lb / 1.8–2.3 kg). When fully thawed, remove the packaging, neck, and giblet packet from the cavity (and the neck cavity, if present). Pat the turkey very dry, outside and inside, with paper towels.

Sprinkle about 1 1/2–2 tbsp kosher salt all over the turkey, including a light sprinkling inside the cavity and under the flap of skin at the neck. Use a little less if your turkey is pre-brined or labeled “enhanced with a salt solution.” Place the turkey on a rack set over a rimmed sheet pan or in its roasting pan, uncovered, and refrigerate 12–24 hours if you have time. This dry-brining step seasons the meat and helps the skin crisp beautifully. If you are short on time, season the turkey just before you apply the butter and proceed.

Step 2: Make the Garlic-Parsley Butter

About 1 hour before roasting, take the butter out of the refrigerator so it softens. In a medium mixing bowl, combine the softened 1 cup (226 g) unsalted butter, minced garlic, chopped parsley, lemon zest, lemon juice, 1 tsp kosher salt (adjusting down if your turkey is heavily salted), 1 tsp black pepper, and thyme if using. Stir with a spatula or fork until everything is thoroughly and evenly mixed.

Taste a tiny dab (it should be quite salty and punchy, since it will season a lot of meat). Adjust salt, pepper, or lemon to your liking. Set the bowl aside at cool room temperature so the butter stays spreadable.

Step 3: Preheat the Oven and Prepare the Roasting Pan

Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). This initial high heat helps set the skin and jump-start browning.

In your roasting pan, scatter the carrot and celery chunks. These act as a flavorful bed for the turkey and help prevent scorching. Pour 1 cup (240 ml) of chicken broth or water into the pan. Set a roasting rack over the vegetables, if you have one. If you do not, you can lay the turkey directly on the vegetables, which will lift it slightly and let air circulate.

Step 4: Loosen the Skin and Spread the Garlic-Parsley Butter Underneath

Remove the turkey from the refrigerator. If it looks very wet, blot it again with paper towels. Working from the breast end, gently slide your fingers under the skin over one breast, carefully separating the skin from the meat without tearing it. Work slowly and patiently, loosening the skin over both breasts, then down over the thighs and drumsticks as far as you can reach.

Scoop about two-thirds of the garlic-parsley butter with your hand or a spoon and push it under the loosened skin, distributing it as evenly as possible over the breast meat and down into the thighs and drumsticks. Smooth the skin over the butter to push it into an even layer. Spread the remaining third of the butter over the outside of the turkey, including the legs and as much of the underside as you can reach. This creates a fragrant, richly flavored layer that bastes the meat from within as it roasts.

Step 5: Add Aromatics, Truss Lightly, and Final Seasoning

Rub the turkey all over with the 2 tbsp olive oil. Sprinkle the outside with the remaining 1 tsp black pepper and a small pinch of extra salt only if you did not dry-brine heavily. Tuck the wing tips behind the shoulders to prevent burning. Stuff the cavity with the onion quarters and lemon halves; you can also tuck in any leftover parsley stems or herb sprigs if you like.

If you want a neater shape, loosely tie the legs together with kitchen twine. Place the turkey breast-side up on the rack (or directly on the vegetables) in the prepared roasting pan.

Step 6: Roast the Turkey to Golden, Juicy Perfection

Place the roasting pan in the preheated 425°F (220°C) oven. Roast for 20 minutes to help the skin begin to brown and the butter to start melting under the skin. Then, without opening the oven for long, reduce the temperature to 325°F (165°C).

Continue roasting at 325°F (165°C) for 2–2 1/2 hours more for a 12 lb turkey, basting the breasts and legs every 30–40 minutes with the pan juices. If the pan looks dry, add another 1/2–1 cup broth or water. If the breast skin is browning too quickly, tent it loosely with a piece of foil. Begin checking the internal temperature after about 2 hours of total cooking time. Insert an instant-read thermometer into the thickest part of the breast and the inner thigh, without touching bone. The turkey is done when the breast reaches 160–165°F (71–74°C) and the thigh 170–175°F (77–80°C).

Step 7: Rest, Carve, and Make a Simple Gravy

Transfer the turkey to a cutting board or platter, tent loosely with foil, and let it rest 20–30 minutes. Resting allows the juices to redistribute, giving you moist slices instead of dry ones. While the turkey rests, tilt the roasting pan and spoon off excess fat, leaving about 2–3 tbsp along with the browned bits and juices.

For a simple gravy, place the roasting pan over medium heat (or pour the drippings into a saucepan). Add 2 tbsp butter. When melted and bubbling, whisk in 3 tbsp flour and cook for 1–2 minutes, scraping up the browned bits, until lightly golden and fragrant. Gradually whisk in 2 cups broth or stock, plus more as needed to reach your desired consistency. Simmer 5–10 minutes, whisking often, until smooth and slightly thickened. Season to taste with salt and pepper.

Carve the turkey by removing the legs and thighs, then the breasts, slicing them across the grain. You will see flecks of bright green parsley and garlic under the skin. Arrange the slices on a warm platter, spoon some of the herby pan juices or gravy over top, and serve the rest of the gravy on the side.

Pro Tips

• Dry-brine if you can: Salting the turkey 12–24 hours ahead seasons the meat all the way through and helps the skin crisp.
• Keep the butter soft, not melted: Very soft butter spreads under the skin without tearing it; melted butter can slide off and pool in the pan instead of staying in place.
• Use a thermometer: Ovens and turkeys vary; an instant-read thermometer is the most reliable way to avoid dry, overcooked meat.
• Foil is your friend: If any part of the turkey browns too fast (usually the breast), tent that area loosely with foil while the rest finishes cooking.
• Rest before carving: That 20–30 minute rest is what keeps the turkey juicy and easy to carve; do not skip it.

Variations

• Lemon-and-Herb Blast: Add the zest of a second lemon and 1 tbsp chopped fresh rosemary to the garlic-parsley butter for a more citrusy, piney aroma.
• Garlic-Sage Butter Turkey: Swap half the parsley for finely chopped fresh sage, and omit the thyme for a cozy, stuffing-inspired flavor.
• Faster Spatchcock Version: Have your butcher remove the backbone (or do it yourself) and roast the flattened turkey at 425°F (220°C) for about 1 1/4–1 1/2 hours, spreading the garlic-parsley butter under the skin the same way.

Storage & Make-Ahead

You can make the garlic-parsley butter up to 3 days in advance. Store it in an airtight container in the refrigerator, then bring it to room temperature until soft before spreading under the skin. The turkey itself can be dry-brined (salted and left uncovered in the refrigerator) up to 24 hours ahead. Leftover cooked turkey keeps well in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze carved meat tightly wrapped for up to 2 months. Reheat gently with a little broth or gravy, covered, to keep it from drying out. Leftover gravy can be refrigerated for 3–4 days or frozen for up to 2 months; reheat with a splash of broth and whisk until smooth.

Nutrition (per serving)

Approximate values for 1 of 12 servings (about 6 oz / 170 g roasted turkey with some skin and a spoonful of gravy): 430–470 calories, 28–32 g fat, 11–14 g saturated fat, 0–3 g carbohydrates, 48–52 g protein, 0–1 g fiber, and 850–1000 mg sodium, depending on how much salt and gravy you use. These numbers are estimates and will vary with the exact size of your turkey and serving size.