This Herb Butter Roasted Turkey is a classic made effortless: rich, garlic‑herb butter slathered under and over the skin, roasted at high heat to seal in juices and deliver golden, fragrant skin. It's a crowd-pleasing approach that looks refined yet remains approachable.
WHAT YOU'LL LOVE
- Deep herb and garlic flavor from compound butter applied under and over the skin
- Golden, crisp skin achieved with high-heat roasting that locks in moisture
- Juicy breast and thigh meat thanks to flavorful butter infusion
- Simple prep, stunning results: perfect for hosts and home cooks alike
Category
Entree
Cuisine
American
Servings
14
Prep Time
1 hour
Cook Time
2 hours
Calories
354
Ideal for holiday meals or any festive occasion, the herb butter method infuses the turkey with flavor from the inside out. Crisp skin, moist meat, and aromatic herbs take center stage with minimal fuss.
Ingredients
- 14 lb turkey
-
2 (1 lb) packets Cattleman’s Grill Butcher House Brine
-
Cattleman’s Grill Ranchero Seasoning
-
Cornhusker Kitchen Spray Duck Fat
- 1/2 cup unsalted butter
-
1/4 cup Cattleman’s Grill Ranchero Seasoning
- 2 tbsp fresh parsley, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh sage, minced
- 1 tbsp fresh thyme leaves
For the herb butter baste:
Directions
- Prepare the turkey in the spatchcock style, cutting out the backbone with poultry shears.
- Loosen the skin of the turkey from the flesh, without tearing or removing the skin.
- Fill a 22 quart Briner Bucket with 8-10 quarts of cool water. Add the 2 lb Cattleman’s Grill Butcher House Brine and whisk to dissolve.
- Place the turkey in the brine. Press the bird down with the plastic plate and lock into place to keep the turkey fully submerged. Transfer the Briner Bucket to the refrigerator and brine for 1.5 hours per pound (21 hours for a 14 lb turkey).
- Remove the turkey from the brine and transfer to a wire rack over a sheet pan, laid out flat, skin side up. Transfer back to the refrigerator and let the skin dry out, uncovered, for 24 hours.
- Remove the turkey from the refrigerator.
- Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.
- Combine the ingredients for the herb butter baste and mix well. Stuff the herb butter under the skin of the turkey.
- Transfer the turkey to a foil lined sheet pan. Season all outer surfaces with Cattleman’s Grill Ranchero Seasoning. Spray the surface of the skin with Cornhusker Kitchen Spray Duck Fat.
- Place the turkey (on the foil lined pan) on the main cooking grate in the grill. Roast until the internal temperature reaches 145ºF in the deepest part of the breasts, about 2 hours, basting occasionally (every 30-45 minutes) with the butter and juices that gather in the pan.
When the internal temperature reaches 145ºF, increase the temperature of the grill to 450ºF. Continue cooking until the internal temperature reaches 155ºF-160ºF in the deepest part of the breasts. Baste again, then remove the turkey from the grill.
- Let the turkey rest for 20-30 minutes before carving.
Recipe Note
Recipe FAQ
Can I prepare the herb butter ahead?
Yes — you can make it a day in advance and keep it refrigerated; bring to room temperature before using.
What if my turkey is larger than 16 lb?
Adjust the roasting time accordingly, and consider tenting with foil halfway through to avoid over-browning.
Can I use dried herbs if I don't have fresh?
Yes — use about one-third the volume of dried herbs.
Does the final 155-160°F target get this turkey fully done?
Not on its own — poultry needs to reach 165°F throughout to be safe, and the range given here stops short. Keep the second high-heat stage going until the breast clears 165°F rather than pulling within that 155-160°F window.
Do I need to baste during roasting?
No — but brushing with pan juices or melted butter midway can enhance sheen and flavor.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Recipe Highlights
24-hour skin dry-out: A full day uncovered in the fridge after brining sets up much crisper skin than roasting straight from a wet bird.
Butter stuffed under the skin: Seasons the meat directly rather than relying on surface rub alone.
Two-stage oven temperature: Starts lower to cook through gently, then jumps to 450°F to finish browning the skin.
Duck fat spray finish: Adds an extra layer of fat right on the skin for color, on top of what the butter already provides underneath.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 354
- Carbs
- 2 grams
- Protein
- 37 grams
- Fat
- 21 grams
- Sodium
- 499 milligrams
