Onion Soup Mix Roast Turkey With Butter and Herbs

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 25 minutes (plus thawing time)
• Cook Time: 3 to 3½ hours
• Total Time: 3½ to 4 hours

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed, giblets removed
• 1 cup (2 sticks / 225 g) unsalted butter, softened
• 2 (1 oz / 28 g) packets dry onion soup mix
• 2 tsp dried thyme, 2 tsp dried parsley
• 1 tsp dried rosemary, 1 tsp dried sage
• 1 tsp garlic powder, 1 tsp paprika, 1 tsp black pepper
• 1–1½ tsp kosher salt (for turkey and cavity)
• 1 large onion, 2 carrots, 2 celery ribs, 4 garlic cloves
• 2 cups (480 ml) low-sodium chicken or turkey broth
• Optional: ½ cup (120 ml) dry white wine, 1 lemon, fresh herbs

Do This

• 1. Heat oven to 325°F (165°C). Pat turkey very dry; season cavity with salt and pepper.
• 2. Mix butter with onion soup mix, dried herbs, garlic powder, paprika, and pepper.
• 3. Loosen skin over breasts and thighs; rub half the onion-butter under skin and half all over outside.
• 4. Scatter onion, carrots, celery, and garlic in roasting pan; pour in broth (and wine if using). Set turkey breast-side up on rack over vegetables.
• 5. Roast at 325°F (165°C) for 3–3½ hours (about 13 minutes per lb), basting every 45 minutes with pan juices.
• 6. When thickest thigh reaches 165°F (74°C), rest turkey loosely tented with foil for 30 minutes, then carve and serve with pan juices or gravy.

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Why You’ll Love This Recipe

• Built on onion soup mix, butter, and herbs for that nostalgic “mom’s casserole” flavor with almost no guesswork.
• Simple, forgiving method that keeps the meat juicy and the skin deeply golden and flavorful.
• Everything roasts in one pan with vegetables and broth, so you get a built-in base for easy gravy.
• Perfect for holidays or Sunday dinner, but clear enough for even first-time turkey roasters.

Grocery List

• Produce: 1 large onion, 2 carrots, 2 celery ribs, 4 garlic cloves, 1 lemon (optional), fresh thyme/parsley (optional for garnish)
• Dairy: 1 cup (2 sticks / 225 g) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), 2 packets dry onion soup mix, dried thyme, dried parsley, dried rosemary, dried sage, garlic powder, paprika, kosher salt, black pepper, chicken or turkey broth, dry white wine (optional), all-purpose flour (for gravy, optional)

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), fully thawed, neck and giblets removed
• 1–1½ tsp kosher salt, divided (go lighter if your onion soup mix is very salty)
• 1 tsp freshly ground black pepper, divided
• 1 small lemon, halved (optional, for stuffing in cavity)

Onion Soup Herb Butter Rub

• 1 cup (2 sticks / 225 g) unsalted butter, softened to room temperature
• 2 (1 oz / 28 g) packets dry onion soup mix
• 2 tsp dried thyme
• 2 tsp dried parsley
• 1 tsp dried rosemary, lightly crushed between your fingers
• 1 tsp dried sage
• 1 tsp garlic powder
• 1 tsp sweet paprika
• ½ tsp freshly ground black pepper
• 1–2 tbsp olive oil (optional, to loosen the butter for easier spreading)

Roasting Pan Aromatics & Liquid

• 1 large onion, peeled and cut into thick wedges
• 2 carrots, cut into 2-inch (5 cm) chunks
• 2 celery ribs, cut into 2-inch (5 cm) chunks
• 4 garlic cloves, smashed
• 2 cups (480 ml) low-sodium chicken or turkey broth
• ½ cup (120 ml) dry white wine (optional; use more broth if not using wine)
• 2 bay leaves (optional)
• 3–4 fresh thyme sprigs or parsley stems (optional)

Optional Simple Gravy

• 3 tbsp fat from pan drippings (or unsalted butter)
• 3 tbsp all-purpose flour
• 2–3 cups (480–720 ml) strained pan juices and/or extra broth
• Salt and 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 lb (1.8–2.2 kg). For a 12–14 lb turkey, this usually takes 3–4 days. Once thawed, remove the turkey from its packaging. Take out the neck and giblet packet from the cavity (often there is one in the main cavity and sometimes one in the neck cavity). Pat the turkey very dry inside and out with paper towels; dry skin is key for crispy, browned skin later.

Set the turkey breast-side up on a rack in a large roasting pan. If you do not have a rack, you can improvise by setting the turkey on top of the chopped carrots, celery, and onion later. Sprinkle the cavity with about ½ tsp kosher salt and a pinch of black pepper. If using, tuck the lemon halves and a few fresh herb sprigs into the cavity for extra aroma.

Step 2: Preheat the oven and prep the roasting pan

Preheat your oven to 325°F (165°C), placing a rack in the lower third of the oven to leave plenty of room for the turkey. While the oven heats, add the onion wedges, carrot chunks, celery chunks, and smashed garlic cloves to the bottom of your roasting pan, around or beneath where the turkey will sit. These aromatics will flavor the drippings and help build a rich base for gravy.

Pour the broth and wine (if using) into the pan. Add the bay leaves and any fresh herb sprigs, tucking them among the vegetables. This liquid will create a moist environment in the oven, keep the pan drippings from burning, and soak up the onion soup and herb flavors as the turkey roasts.

Step 3: Make the onion soup herb butter

In a medium bowl, combine the softened butter, both packets of dry onion soup mix, dried thyme, dried parsley, dried rosemary, dried sage, garlic powder, paprika, and ½ tsp black pepper. Using a fork or spatula, mash and stir until everything is completely blended and the onion soup mix is evenly distributed throughout the butter.

If the mixture feels very stiff, add 1–2 tbsp olive oil to loosen it slightly; you want a spreadable, paste-like consistency. Taste a tiny bit (it will be salty, that is normal) and decide if you want to add any extra salt. Many onion soup mixes are quite salty, so err on the side of caution; you can always finish with a sprinkle of salt after roasting.

Step 4: Butter under and over the skin

With clean hands, gently loosen the skin over the turkey breasts by sliding your fingers under the skin from the cavity end, being careful not to tear it. Work your way up toward the center of the breast and slightly over the thighs, creating pockets between the skin and the meat. Take about half of the onion soup butter and push it under the skin, distributing it evenly over both breasts and as far toward the legs as you can reach. Smooth the skin back down as you go to spread the butter.

Rub the remaining onion soup butter all over the outside of the turkey, including the drumsticks and wings. Try to get an even coat, pressing the onion bits and herbs into the skin so they stick. If desired, lightly sprinkle the outside with the remaining kosher salt (about ½–1 tsp, depending on how salty your soup mix is). Tuck the wing tips under the body to keep them from burning, and tie the legs loosely together with kitchen twine for even roasting.

Step 5: Roast the turkey low and slow

Place the buttered turkey breast-side up on the rack in the prepared roasting pan, or directly on top of the bed of vegetables if you do not have a rack. Transfer the pan to the preheated 325°F (165°C) oven. Roast uncovered for about 45 minutes to allow the skin to start browning.

After 45 minutes, baste the turkey with the pan juices using a spoon or baster. If the breast or wing tips are already getting deeply browned, tent them loosely with foil to prevent burning. Continue roasting, basting every 45 minutes or so. As a general guide, an unstuffed turkey will take about 13 minutes per pound at 325°F (165°C), so plan on roughly 2¾ to 3½ hours total for a 12–14 lb bird.

Begin checking the internal temperature about 30–45 minutes before you expect it to be done. Insert an instant-read thermometer into the thickest part of the thigh, not touching bone, and also into the thickest part of the breast. The turkey is safely done when the thigh reads at least 165°F (74°C) and the breast is 160–165°F (71–74°C).

Step 6: Rest the turkey

When the turkey reaches temperature, carefully remove the pan from the oven and transfer the turkey to a cutting board or serving platter. Loosely tent it with a sheet of aluminum foil. Let the turkey rest for at least 25–30 minutes, and up to 45 minutes. Resting allows the juices to redistribute so the meat stays moist when you carve it, and it also gives you time to make gravy and finish side dishes.

While the turkey rests, pour the pan contents through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing on the vegetables to squeeze out as much flavorful liquid as possible. Let the drippings sit for a few minutes so the fat rises to the top; skim off and reserve about 3 tablespoons of fat if you are making gravy.

Step 7: Make simple gravy and carve

To make gravy, place a medium saucepan over medium heat and add 3 tablespoons of the skimmed turkey fat (or butter). Sprinkle in 3 tablespoons of flour and whisk constantly for 2–3 minutes, until the mixture is smooth and just turning a light golden color. Slowly pour in 2 cups (480 ml) of the strained pan juices while whisking to avoid lumps. Bring to a gentle simmer and cook for 5–7 minutes, until thickened to your liking. If it is too thick, add more pan juices or broth; if too thin, simmer a few minutes longer. Taste and season with salt and pepper as needed.

To carve, remove the legs and thighs first, cutting through the joints. Slice the breast meat off the bone in large pieces, then cut it crosswise into slices. Arrange the turkey on a warm platter, spoon some of the onion-and-herb-flecked gravy over the top, and serve the rest on the side. The golden, onion soup–seasoned skin and savory juices give the turkey that cozy, casserole-style flavor that feels like home.

Pro Tips

• Go easy on extra salt. Onion soup mix is quite salty, so use unsalted butter and low-sodium broth and add only a modest amount of extra salt.
• Dry the skin really well. Any moisture on the skin will steam instead of brown; patting dry thoroughly is the secret to crisp, mahogany skin.
• Use a thermometer, not just time. Ovens and turkeys vary. An instant-read thermometer takes the guesswork out and prevents overcooking.
• Resting is non-negotiable. Even 25–30 minutes of resting time makes the difference between dry slices and juicy, tender turkey.
• Do not waste the drippings. The onion soup mix, herbs, and roasted vegetables make incredibly flavorful pan juices that turn into an easy, nostalgic-style gravy.

Variations

• Creamy casserole vibe: Stir ¼ cup mayonnaise or sour cream into the softened butter before adding the onion soup mix for an extra-rich, creamy flavor reminiscent of classic baked casseroles.
• Garlic-herb lovers: Add 3–4 finely minced fresh garlic cloves and 1 tsp dried oregano to the onion butter for a more intense herb-and-garlic crust.
• All dark meat version: Use 6–8 turkey thighs or drumsticks instead of a whole bird. Roast them over the same vegetables and broth at 350°F (175°C) for about 1½ hours, until they reach 175°F (80°C) and are very tender.

Storage & Make-Ahead

Store leftover turkey in airtight containers in the refrigerator for up to 3–4 days. For best quality, slice the breast meat off the bone before chilling so it cools quickly and evenly. To freeze, wrap portions tightly in foil or plastic, then place in freezer bags or containers and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

You can make the onion soup herb butter up to 3 days ahead and store it in the refrigerator. Let it soften at room temperature for 30–45 minutes before using. You can also prep the vegetables for the roasting pan a day in advance and refrigerate them in a sealed container. Leftover turkey reheats best when covered and warmed gently in a 300°F (150°C) oven with a splash of broth to keep it moist, or gently in a covered skillet with a little gravy.

Nutrition (per serving)

Approximate values for 1 serving (about 5–6 oz / 140–170 g roasted turkey with some skin and a spoonful of gravy): about 420 calories; 25 g fat; 9 g saturated fat; 1 g carbohydrates; 0 g fiber; 0 g sugar; 45 g protein; 680 mg sodium. Actual nutrition will vary based on the size of your turkey, how much skin and gravy are eaten, and the specific brands of broth and onion soup mix used.