Foolproof Classic Roasted Turkey with Rub A Bird Butter
There’s something magical about that moment the turkey comes out of the oven—golden, glistening, and smelling like pure holiday joy. But let’s be honest: turkey can be a little intimidating. It’s big. It’s slow. And it has a way of drying out just when you thought you had everything under control. That’s why this recipe is my fail-proof fix. We’re talking Rub A Bird Butter—our secret weapon for juicy, flavorful turkey every single time.
Butter + Herbs = The Flavor Power Duo
Here’s the deal: a turkey roasts for hours, and those delicate herbs? They can’t take the heat. If you sprinkle them directly on top, they’ll burn faster than a marshmallow at a bonfire. So instead, we blend them into butter. The fat insulates the herbs, letting them infuse slowly as the butter melts, flavoring the meat from the inside out. It’s like giving your bird a long, luxurious spa treatment in pure flavor.
Why It Goes Under the Skin
I know, it sounds fancy—but trust me, you’ll feel like a pro. Gently sliding that herb butter under the skin means two things: 1. The herbs are protected from burning. 2. The butter melts beneath the surface, basting the meat as it roasts.
The skin crisps beautifully on the outside while the meat stays juicy underneath. Think of it as built-in self-basting—it’s doing the hard work while you sip your wine and wait for the compliments.
What Makes Rub A Bird So Special
This blend is Thanksgiving in a bag: smoked salt,rubbed sage, summer savory , and just a whisper of fennel pollen and citrus. The sage gives you that cozy holiday aroma, savory adds warmth and balance, and fennel pollen brings a touch of sweet magic that makes people stop mid-bite and say, “What is that flavor?!” (That’s your secret—you don’t have to tell.)
So go ahead, get under that skin, slather your bird in Rub A Bird Butter, and let the oven do the rest. You’ll end up with the juiciest, most flavorful turkey to ever hit your table—and probably a few new fans asking for your “secret recipe.”
Classic roasted turkey made easy! Learn how to use butter and herbs the right way to keep your Thanksgiving turkey juicy and flavorful. Features Fennel & Fire’s Rub A Bird blend with rubbed sage, summer savory, and fennel pollen.
Preheat oven to 350°F. Remove giblets and pat the turkey very dry with paper towels.
Make the compound butter: In a small bowl, mix softened butter with Rub A Bird Seasoning until evenly combined.
Loosen the skin: Starting at the cavity end, gently slide your fingers under the breast and thigh skin to create pockets. Be careful not to tear. Spread the butter: Rub the seasoned butter generously under the skin over the breasts and thighs, pressing from the outside to smooth it out.
Stuff for flavor: Place onion, apple, lemon, garlic, and herbs inside the cavity. Tie the legs loosely with kitchen twine.
Oil and season the skin: Brush olive oil or melted butter over the turkey, then sprinkle lightly with kosher salt and freshly cracked black pepper for crisp, flavorful skin.
Roast: Place turkey breast-side up on a rack in a large roasting pan. Roast uncovered until a thermometer reads 165°F in the thickest part of the thigh (about 13–15 minutes per pound). If the breast browns too quickly, tent with foil.
Rest: Transfer turkey to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Finish with a little extra Rub a Bird seasoning and Fire Salt just before serving.
Recipe Note
Pat very dry with paper towel before roasting.
Ice pack trick: Place a small bag of ice on the turkey
breast while the rest of the bird rest at room temp for 30
minutes before roasting. This keeps the breast colder so
it cooks more slowly, preventing dry white meat.
Broth basting: Pour 1 cup chicken broth into the roasting
pan before cooking and add more throughout the
cooking process. The steam helps keep the meat moist.
This tip works for most cuts of meats.
Resting is key: Letting the turkey rest before carving
