Easy Roast Turkey with Butter Under the Skin (No Basting)

My easy roast turkey with butter under the skin is how I get a juicy, golden bird without basting every half hour. Soft butter mixed with poultry seasoning, garlic powder and paprika goes right under the skin, then the turkey roasts low and slow at 325°F. The butter melts into the breast meat as it cooks, and the skin turns crisp and deep golden brown.

The smell of a turkey roasting is the smell of Thanksgiving morning at my grandparents' house. Grandpa would be on turkey watch, opening the oven every so often "just to check," and Grandma would shoo him away and tell him the butter was doing all the work.

She was right, and that's exactly why I love this method.

Looking for a different flavor? My Grandma's roast turkey uses a citrus and herb rub instead. Either one is the star of a holiday table with my classic Thanksgiving side dish recipes.

What to Know About Butter Roasted Turkey

• No basting needed - the butter under the skin does the work for you, so the oven door stays shut.
• Simple pantry seasoning - poultry seasoning, garlic powder, paprika, salt and pepper. Nothing fancy.
• Low and slow - roasting at 325°F cooks the turkey evenly so the breast doesn't dry out before the thighs are done.
• About 15 minutes per pound - a 12 to 14 pound turkey takes about 3 to 3½ hours, plus a 30 minute rest.
• Feeds a crowd - one turkey this size serves 10 to 14 people.

Ingredients for Roast Turkey with Butter Under the Skin

• Whole turkey - a 12 to 14 pound turkey, fully thawed. If yours is frozen, give it about 1 day in the fridge for every 4 to 5 pounds.
• Salt - I use kosher salt here. If you only have table salt, use a little less since it's saltier by volume.
• Black pepper
• Poultry seasoning - a dried blend of sage, thyme, marjoram and rosemary. It's the flavor of Thanksgiving in one jar.
• Garlic powder
• Paprika - sweet paprika for color. Smoked paprika works if you like a little smoky flavor.
• Unsalted butter - let it get very soft so it spreads easily under the skin. If you only have salted butter, cut back the salt a bit.
• Onion, lemon and garlic - these go inside the turkey to perfume the meat as it roasts. They're not for eating.
• Fresh herbs - optional rosemary, thyme and sage sprigs for the cavity.

Full amounts are in the recipe card below.

How to Make Roast Turkey with Butter Under the Skin

Step 1: Get the turkey ready

Take the turkey out of the fridge about 1 hour before roasting so it cooks more evenly. Heat the oven to 325°F. Pull out the neck and giblets, then pat the turkey very dry with paper towels, inside and out.

Step 2: Mix the seasoned butter

In a bowl, mash the soft butter with the salt, pepper, poultry seasoning, garlic powder and paprika until it's all one color.

Step 3: Butter under the skin

Slide your fingers between the skin and the breast meat to gently loosen it. Spread half of the butter under the skin, pushing it around so it covers the breast evenly.

Step 4: Butter the outside and stuff the cavity

Rub the rest of the butter all over the outside of the turkey. Loosely fill the cavity with the onion, lemon, garlic and fresh herbs.

Step 5: Tie and roast

Tie the legs together with kitchen twine and tuck the wing tips under the body. Set the turkey breast side up on a rack in a roasting pan and roast, uncovered, for about 15 minutes per pound.

Step 6: Check the temperature and rest

The turkey is done when a thermometer reads 165°F in the thickest part of the breast and 170°F in the thigh. Let it rest for 30 minutes before carving so the juices settle back into the meat.

Grandma's Tips for the Best Roast Turkey

• Dry skin = crisp skin. Pat it dry really well before the butter goes on.
• Tent if needed. If the skin is browning too fast, lay a loose sheet of foil over the breast.
• Trust the thermometer. Cooking times are a guide. The temperature tells you when it's done.
• Don't skip the rest. Carving too soon lets the juices run out onto the cutting board.
• Save the drippings. They make the best gravy.

How to Make Ahead and Store Roast Turkey

• Make ahead: Butter and season the turkey up to 24 hours ahead. Keep it uncovered in the fridge, which also helps dry the skin for extra crispness.
• Leftovers: Refrigerate within 2 hours of cooking. Store in airtight containers for up to 4 days.
• Reheating: Warm sliced turkey in a covered dish with a splash of broth at 325°F until hot.
• Freezing: Freeze sliced turkey for up to 3 months.

Modern Updates

• Fresh herb butter - mix chopped fresh rosemary, thyme and sage into the butter.
• Citrus butter - add orange or lemon zest to the butter for a brighter flavor.
• Garlic lovers - swap the garlic powder for 4 to 5 cloves of fresh minced garlic.

What to Serve With Roast Turkey

Fill the rest of the table with all the classics: old-fashioned stuffing, old-fashioned green bean casserole, easy canned sweet potato casserole, a bowl of cranberry fluff salad and warm old-fashioned yeast rolls. Finish with a slice of old-fashioned pumpkin pie.

FAQs

How long does it take to thaw a turkey?

Plan on about 24 hours in the refrigerator for every 4 to 5 pounds. A 12 to 14 pound turkey needs about 3 days.

Should I cover the turkey while it roasts?

No, roast it uncovered so the skin gets golden and crisp. If it's browning too quickly, tent the breast loosely with foil.

Do I need to baste the turkey?

No. The butter under the skin keeps the breast meat moist, so you can leave the oven closed.

Can I prep the turkey the day before?

Yes. Rub it with the seasoned butter up to 24 hours ahead and keep it uncovered in the fridge until it's time to roast.

More Thanksgiving Recipes

• Slow Cooker Turkey Breast
• Old Fashioned Scalloped Potatoes
• Brown Sugar Glazed Carrots
• Grandma's Old Fashioned Ambrosia Salad
• Easy Cranberry Millionaire Salad