Roast Turkey with Herb Cream Cheese and Chives

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (from a 12–14 lb turkey)
• Prep Time: 30 minutes (plus optional 12–24 hours chilling)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes (active) or up to 1 day with optional chill

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 2 tbsp kosher salt, divided
• 2 tsp freshly ground black pepper, divided
• 12 oz cream cheese, softened
• 8 tbsp (1 stick) unsalted butter, softened
• 1/2 cup finely chopped fresh chives
• 1/4 cup finely chopped fresh parsley
• 4 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 tsp lemon zest + 2 tbsp lemon juice
• 1 tsp smoked or sweet paprika
• 1 tsp Worcestershire sauce (optional, for deli-style savoriness)
• 1 large onion, quartered; 1 lemon, halved
• 4 fresh thyme sprigs (or 1 tsp dried)
• 2 tbsp olive oil
• 1–2 cups low-sodium chicken or turkey broth

Do This

• 1) Pat turkey dry, remove giblets, and season all over with 1 tbsp kosher salt. Chill uncovered in the fridge 12–24 hours if time allows, or at least while you make the cream cheese rub.
• 2) Beat cream cheese and butter until fluffy. Mix in chives, parsley, garlic, Dijon, lemon zest and juice, Worcestershire (if using), 1 tsp salt, 1 tsp pepper, and paprika until smooth.
• 3) Preheat oven to 325°F (165°C). Loosen turkey skin over breasts and thighs with your fingers. Rub about two-thirds of the herb cream cheese evenly under the skin; spread the rest over the outside.
• 4) Stuff cavity with onion, lemon, and thyme. Tie legs loosely if desired. Brush turkey with olive oil and season with remaining salt and pepper. Place on rack in roasting pan with broth in the bottom.
• 5) Roast at 325°F, uncovered, 2 hours. Baste with pan juices. Continue roasting 1–1 1/4 hours more, basting occasionally, until thickest part of thigh reaches 165°F.
• 6) Tent loosely with foil and rest 20–30 minutes before carving. Serve slices with spoonfuls of the rich, creamy pan juices for that warm deli-style turkey flavor.

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Why You’ll Love This Recipe

• Whipped herb cream cheese under the skin keeps the turkey ultra-juicy and infuses every bite with flavor.
• Chives, garlic, and lemon give the meat a familiar warm deli-style taste, like the best turkey sandwich filling straight from the carving station.
• Simple, no-fuss technique that looks impressive but is very doable for home cooks.
• Makes plenty of flavorful pan juices that double as an easy, creamy-style gravy without a lot of extra work.

Grocery List

• Produce: 1 whole turkey (12–14 lb), fresh chives, fresh parsley, 1 garlic head, 2 lemons, 1 large onion, fresh thyme (or dried thyme), optional fresh herbs for garnish
• Dairy: 12 oz cream cheese, 8 tbsp (1 stick) unsalted butter
• Pantry: Kosher salt, black pepper, olive oil, Dijon mustard, smoked or sweet paprika, Worcestershire sauce (optional), low-sodium chicken or turkey broth

Full Ingredients

For the Turkey

• 1 whole turkey, 12–14 lb, fully thawed if previously frozen
• 1 tbsp kosher salt (for dry-brining the turkey; use 1 1/2 tsp if using table salt)
• 1 tsp freshly ground black pepper
• 1 large onion, quartered
• 1 lemon, halved
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 tbsp olive oil
• 1 cup low-sodium chicken or turkey broth (plus up to 1 additional cup as needed during roasting)

For the Whipped Herb Cream Cheese Rub

• 12 oz cream cheese, softened (1 1/2 standard 8-oz bricks)
• 8 tbsp (1 stick / 113 g) unsalted butter, softened
• 1/2 cup finely chopped fresh chives
• 1/4 cup finely chopped fresh flat-leaf parsley
• 4 garlic cloves, finely minced or grated
• 1 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce (optional, for deli-style depth)
• 1 1/2 tsp kosher salt (or 1 tsp table salt)
• 1 tsp freshly ground black pepper
• 1 tsp smoked or sweet paprika

For Serving (Optional but Recommended)

• Extra chopped fresh chives and parsley, for garnish
• Rustic bread or rolls for “carved deli turkey” sandwiches
• Prepared mustard and pickles, if serving sandwich-style

Step-by-Step Instructions

Step 1: Prep and (Optionally) Dry-Brine the Turkey

Remove the turkey from its packaging. Reach into the cavity and pull out the neck and giblet packet (if included); reserve for stock or discard. Pat the turkey very dry, inside and out, with paper towels. Dry skin is key to crispy, golden roasting.

Sprinkle the turkey all over with 1 tbsp kosher salt, including a little inside the cavity and under the wings and legs. Set the turkey breast-side up on a rack set inside your roasting pan or on a rimmed baking sheet. If possible, refrigerate uncovered for 12–24 hours. This simple dry-brine seasons the meat deeply and helps the skin crisp. If you are short on time, even 30 minutes while you make the cream cheese rub is helpful.

Step 2: Make the Whipped Herb Cream Cheese Rub

In a large mixing bowl, combine the softened cream cheese and softened butter. Using a hand mixer (or a sturdy whisk and some elbow grease), beat until light, fluffy, and fully blended, 1–2 minutes. You want a smooth, spreadable mixture with no lumps.

Add the chopped chives, parsley, minced garlic, Dijon mustard, lemon zest, lemon juice, Worcestershire sauce (if using), 1 1/2 tsp kosher salt, 1 tsp black pepper, and smoked or sweet paprika. Beat again until everything is evenly incorporated and the herbs are distributed throughout. Taste a small amount and adjust seasoning if needed; it should be well-salted, tangy, and boldly flavored since it needs to season a lot of turkey.

Step 3: Loosen the Turkey Skin and Spread the Herb Cream Cheese Underneath

Remove the turkey from the fridge 30–45 minutes before roasting so it can lose some chill. Preheat your oven to 325°F (165°C) with a rack in the lower-middle position.

Place the turkey breast-side up on the rack in your roasting pan. Starting at the cavity end, gently slide your fingers between the skin and the meat over one breast, using slow, careful motions to separate the skin without tearing it. Work your way over the entire breast and partway down over the thigh. Repeat on the other side. Take your time; the goal is to create roomy “pockets” under the skin.

Use your hand or a small spatula to scoop portions of the herb cream cheese mixture and push it underneath the loosened skin. Press from the top to spread it evenly over the breast and down toward the thighs. Use about two-thirds of the mixture under the skin and reserve the rest for the exterior. Try to distribute it as evenly as possible for consistent flavor and juiciness.

Step 4: Season the Exterior and Stuff the Cavity

Rub the remaining herb cream cheese mixture all over the outside of the turkey: breasts, legs, thighs, and even under the wings. It does not need to be perfectly smooth; rustic swirls are fine and will melt into the skin during roasting.

Stuff the cavity with the quartered onion, halved lemon, and thyme sprigs. These aromatics perfume the meat from the inside and add flavor to the pan juices. Tuck the wing tips behind the turkey’s back to prevent burning. If you like, loosely tie the legs together with kitchen twine for a tidier presentation, but it is optional.

Drizzle the turkey with the 2 tbsp olive oil and rub gently over the skin to thin the cream cheese coating slightly and help with browning. Sprinkle with the remaining 1 tsp black pepper and, if desired, a small pinch of extra salt (the cream cheese mixture is already seasoned, so do not overdo it).

Step 5: Prepare the Roasting Pan and Start Roasting

Pour 1 cup of low-sodium chicken or turkey broth into the bottom of the roasting pan (not over the turkey). This liquid catches drippings, prevents them from burning, and becomes the base for delicious pan juices with a creamy, herby flavor from the melted rub.

Transfer the pan to the preheated 325°F (165°C) oven. Roast the turkey, uncovered, for about 2 hours. Check the pan every 45–60 minutes; if the liquid level is very low or drippings are browning too quickly, add another 1/2–1 cup broth as needed.

After the first hour and a half, start basting occasionally by spooning pan juices over the breasts and legs. This reinforces flavor and helps keep the exterior moist, but do not baste so frequently that the oven loses heat; every 45 minutes is plenty.

Step 6: Finish Roasting to the Perfect Internal Temperature

After about 2 hours, begin checking the turkey’s internal temperature with an instant-read thermometer. Insert it into the thickest part of the thigh, without touching bone. Continue roasting, basting once or twice more, until the thigh registers 165°F (74°C) and the breast registers at least 160°F (71°C). This will usually take a total of 3–3 1/4 hours for a 12–14 lb turkey, but always rely on temperature over time.

If the skin is browning too quickly before the meat is done, loosely tent the turkey with aluminum foil. If it is not browning enough, you can increase the oven temperature to 350°F (175°C) for the final 20–30 minutes, watching closely.

When done, carefully remove the roasting pan from the oven. Tilt the turkey slightly so juices in the cavity run into the pan, then transfer the turkey to a cutting board, tent loosely with foil, and let rest 20–30 minutes. Resting allows the juices to redistribute and keeps the slices moist.

Step 7: Reduce the Pan Juices and Carve

While the turkey rests, skim excess fat from the surface of the pan juices with a spoon. Place the roasting pan over medium heat across two burners (or transfer the juices to a saucepan). Simmer gently for 5–10 minutes to reduce and concentrate the flavors, scraping up any browned bits. Adjust seasoning with salt, pepper, or a squeeze of lemon juice if desired. The melted cream cheese and butter will give the juices a silky, lightly creamy character without needing a roux.

To carve, remove the legs and thighs first, then the wings, and finally slice the breast meat across the grain into even slices. Arrange on a warm platter, spoon some of the herb-infused pan juices over the top, and sprinkle with extra chopped chives and parsley for a fresh, deli-counter look. Serve remaining pan juices alongside. The turkey should be incredibly moist with a gentle tang, buttery richness, and a comforting deli-style aroma.

Pro Tips

• Keep everything dry before rubbing. Patting the turkey dry and allowing a short uncovered chill in the fridge helps the skin crisp even though you are using a rich cream cheese rub.
• Do not skimp on salt in the cream cheese mixture. That rub is essentially your seasoning blend; it needs to taste slightly saltier than you think so the turkey meat is perfectly seasoned.
• Soften the cream cheese fully. If it is still cold, the mixture will be chunky and hard to spread under the skin. Soften at room temperature for at least 45 minutes.
• Use a thermometer, not the clock. Oven temperatures vary. Pull the turkey when the thigh hits 165°F and the breast is 160°F; it will rise a few degrees as it rests.
• For sandwich-style leftovers, slice while slightly chilled. Refrigerate the turkey, then slice thinly the next day for perfect deli-style turkey sandwiches with a built-in herb cream cheese flavor.

Variations

• Garlic and onion deli blend: Add 1 tsp onion powder and an extra clove of garlic to the cream cheese mixture, and use a pinch of celery seed for a more classic deli-roast turkey vibe.
• Smoky ranch-style turkey: Swap the parsley for dill, double the chives, and use 1 1/2 tsp smoked paprika. Add 1/4 cup sour cream to the rub for a ranch-inspired flavor.
• Herb cream cheese gravy: After reducing the pan juices, whisk 2 tbsp flour into 2 tbsp melted butter in a separate saucepan, cook 1–2 minutes, then gradually whisk in 2–3 cups of the pan juices for a thicker, pourable gravy.

Storage & Make-Ahead

Leftover turkey keeps well and actually improves in flavor as the herb cream cheese notes settle in. Cool the carved turkey to room temperature (no more than 2 hours) and store in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish, sprinkle with a few tablespoons of broth or leftover pan juices, cover tightly with foil, and warm at 300°F (150°C) until just heated through, 15–20 minutes. For longer storage, freeze tightly wrapped portions of sliced turkey in freezer bags for up to 3 months; thaw overnight in the fridge and reheat gently with a splash of broth.

You can make the whipped herb cream cheese mixture up to 3 days in advance and refrigerate it; bring to room temperature before using so it spreads easily. The turkey can be dry-brined (salted) up to 24 hours ahead and kept uncovered in the fridge, then rubbed and roasted on the day you plan to serve.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz cooked turkey with some skin and pan juices): 450 calories; 30 g protein; 32 g fat; 6 g saturated fat; 4 g carbohydrates; 0 g fiber; 2 g sugar; 900 mg sodium. Actual nutrition will vary based on the size of the turkey, how much skin is eaten, and how much pan juice is used.