Growing up in Türkiye, we did not celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago. Over the years, watching more experienced cooks and learning from a few dry turkeys myself, I discovered one very important truth:

There is a tiny window between juicy perfection and dry disappointment.

So I started focusing on the techniques that truly keep turkey moist. One option is using a Turkey Injection to add seasoning and moisture inside the meat, but I also wanted an option that was easier and required no special tools.

That is where this compound butter, which I specifically created for turkey, comes in.

In the simplest terms, it is softened butter mixed with herbs, garlic, and spices that slowly melts under the skin as the turkey roasts, keeping the meat juicy and helping the skin turn beautifully golden and crisp.

To me, this make-ahead friendly recipe is a simple shortcut with big rewards. And in this post, I will walk you through everything you need to know, from the herbs and spices to use to the easiest way to spread it under the skin so you can confidently cook a tender, flavorful, perfectly browned turkey that everyone will love.

Ingredients You’ll Need With Substitution Ideas

The key ingredients in this compound butter recipe have the perfect balance of fresh herbs, citrus, and garlic, resulting in a perfectly seasoned turkey. You can find the exact measurements and the full list in the recipe card below, but here are a few important notes from my testing:

Unsalted butter: I like to use unsalted butter to control the amount of salt. With that said, you can use salted butter and reduce the salt to ¾ teaspoon.

Fresh herbs (or dried herbs): Fresh herbs will give you the best flavor. I like adding fresh rosemary, fresh thyme, and fresh sage, but you can also incorporate soft herbs like fresh parsley or chives.

How to Make Compound Butter for Turkey (Step-by-Step)

Once your ingredients are ready, this recipe can be prepared in under 5 minutes. Here’s how to make it step by step:

Step 1 – Mix butter, herbs, and garlic: In a small bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, Kosher salt, and black pepper. Mash the herbs into the butter with the back of a fork or a rubber spatula until well combined, for about 1 minute. If you’re using salted butter, just reduce the Kosher salt slightly.

Step 2 – Use immediately or shape into a log: At this point, your turkey compound butter recipe is ready to use. You can use it right away or roll it up for later use. 

If you are planning to use it later, place the butter on a sheet of parchment paper or plastic wrap. Then shape it into a log, wrap it tightly, and refrigerate for at least 3 hours.

Make-Ahead, Storage, and Freezing Tips

One of the reasons I love using this compound butter for Thanksgiving turkey is that it can be made ahead of time, and it stores well. Here’s how I do it:

Make Ahead and Storage: Prepare the butter as directed, then shape it into a log and wrap it tightly in parchment or plastic wrap. I like to do a double wrap (plastic wrap followed by an airtight container) to keep it fresh and prevent it from picking up any fridge odors. It will keep well in the refrigerator for up to 5 days.

Freezing: Follow the same wrapping steps and store the butter in a freezer-safe bag or container for up to 3 months.

Thawing: When you’re ready to use it, take it out of the freezer and let it sit at room temperature for about 1 hour, or until it softens enough to slice and spread.

How to Apply Compound Butter Under Turkey Skin (Step-by-Step)

Now that our compound butter is ready, it’s time to put it to use. If it’s your first time spreading compound butter under the turkey skin, don’t worry, as it’s easier than it looks.

Step 1 – Dry the skin: Let your turkey rest at room temperature for about an hour before you start. This is critical because cold skin is rigid and prone to tearing, but a rested bird’s skin will loosen up and be much more forgiving.

Set your turkey on a clean cutting board and pat the skin dry with paper towels on all sides. This will help the butter stick better and ensure that it crisps up beautifully in the oven. 

Step 2 – Loosen the skin: Locate the neck opening and gently slide your fingers between the skin and meat to loosen it. 

If you feel resistance, stop immediately. Instead of forcing separation, gently wiggle your fingers so that it is loose enough to push the butter under the skin.

Step 3 – Apply the butter: Take about two tablespoons of your turkey butter herb rub and spread it under the skin, focusing on the breast and thighs. Spread it as evenly as possible by massaging the entire bird, including both the under and outer skin. 

Don’t worry about it being perfect, as the butter will melt while the turkey roasts.

Step 4 – Roast the turkey: Place the prepared turkey in a roasting pan with aromatics such as onions, carrots, and celery.

Compound Butter vs. Dry Rub: Which is Best for Your Turkey?

I’ll be honest, when it comes to seasoning the whole bird, this turkey compound butter recipe is my go-to. However, it is not the only way. If you are wondering whether to use this herbed butter or opt for my Homemade Turkey Rub, the choice comes down to your goal:

• Choose Compound Butter for:
  • Maximum Moisture and Juiciness: The fat melts beneath the skin, self-basting the white meat throughout the long cooking time, which is key to a tender breast.
  • Golden-Brown Skin: The butter is brushed over the skin, which helps brown the turkey beautifully and develop a rich, buttery flavor.
  • Make-Ahead Simplicity: You can prepare this compound butter days in advance, saving time on Thanksgiving day.
• Choose a Turkey Dry Rub for:
  • Ultra-Crispy Skin: A dry rub acts as a dry brine, helping to draw moisture from the skin and give you an extra-crispy exterior.
  • Convenience & Speed: If you are short on time and need a quick way to add seasoning, the dry rub is much faster to apply than the compound butter.

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Delicious Ways to Use Compound Butter (Turkey and Beyond)

Now that you have this perfect turkey butter prepared, it’s ready to transform your Thanksgiving centerpiece. In fact, this is what I use in my Butter Herb Roasted Turkey and Roasted Turkey Breast recipes.

That being said, just because I’m featuring this compound butter for turkey does not mean it cannot be used in other ways. It is truly the perfect finishing touch to many different meals. Here are a few suggestions:

• Grilled or Roasted Meat Recipes: It’s hard to find a steakhouse that doesn’t serve a slice of compound butter over their hot, juicy steaks. Make a restaurant-quality meal at home by serving rounds of herb butter on top of Grilled Steak, Beef Tenderloin, or Roasted Chicken Breast.
• Seafood: Don’t you love a warm, garlicky butter with seafood? Use this herb butter mix to elevate Grilled Salmon or Grilled Shrimp.
• Roasted or Grilled Vegetables: You can truly elevate the flavor of roasted vegetables with this compound butter. Serve it as the topping for Grilled Corn or finish Roasted Butternut Squash with a few melting spoonfuls of this butter.
• Bread: Butter and bread are a classic pair. Spread a few thin rounds over warm slices of my  Jalapeno Cheddar Cornbread, or use it as the butter base when making my Air Fryer Garlic Bread.

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Compound Butter for Turkey Recipe

Here's a fantastic compound butter for turkey that you can make in minutes. This is probably the easiest way to flavor your Thanksgiving turkey with succulent flavors from fresh (or dried) herbs, garlic, and lemon zest. Make ahead friendly, this recipe is my secret sauce for properly seasoned and moist turkey.

Course Condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 104kcal

Author Aysegul Sanford

Ingredients

• 4 oz unsalted butter 1 stick – at room temperature
• 1 tablespoon fresh rosemary finely minced or 1 teaspoon dried rosemary
• 1 tablespoon fresh thyme finely minced or 1 teaspoon dried thyme
• 1 teaspoon fresh sage finely minced or ⅓ teaspoon dried sage
• 2 cloves fresh garlic finely minced or pressed
• ½ teaspoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Place the softened butter, rosemary, thyme, sage, garlic, lemon zest, kosher salt, and pepper in a bowl. Mix until well combined using a fork.
• You can use it right away, or you can turn your compound butter into a log. If you are not using it right away, transfer the butter mixture onto a piece of parchment paper or stretch film and shape it into a log.*
• Wrap it tightly so it holds its shape. Transfer it to the fridge and let it rest for at least 3 hours.

Notes

• Yields: This recipe makes 8 tablespoons (4 ounces) of compound butter, which is ideal for a turkey that weighs 10-12 pounds. If your bird is larger, you can multiply the recipe and vice versa. The calorie information below is for one tablespoon.
• *If it is too soft, you might have to chill it in the fridge for 30 minutes before rolling
• Make Ahead and Storage: Prepare the butter mixture as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days.
• Freezing: Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, and be sure to take it out of the fridge at least an hour before use.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 293mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg

Growing up in Turkiye, the idea of roasting a massive turkey for Thanksgiving wasn’t part of our holiday traditions. I only learned the art of turkey-roasting much later, after moving to the U.S. over two decades ago. After countless holiday dinners and plenty of trial and error, I can confidently say I’ve mastered a truly foolproof method.

This Herb Roasted Turkey recipe is now my absolute go-to. I wrote the recipe so that even if you didn’t grow up cooking or eating turkey, you’ll end up with a perfectly roasted, juicy bird every time.

It follows a classic roasting technique but is elevated by a personal touch: a potent, homemade turkey rub that completely infuses the meat with incredible flavor.

And because the meal isn’t complete without the final essential ingredient, I’ve also included my rich, foolproof gravy recipe. Because let’s face it, what’s roasted turkey without a rich, delicious gravy on the side?

Ingredients

Let’s break down the ingredients we need to make this herb turkey recipe, including the best herbs for turkey, whether using fresh or dried. Here’s what you’ll need:

• Whole Turkey: Most grocery stores sell frozen turkeys throughout the year. As we were testing this recipe, we used a 12-pound bird, but as long as it is somewhere between 12-16 pounds, you would be fine. The most important thing is to make sure that it is fully thawed before the seasoning and roasting process.
• Unsalted butter: I like to use unsalted butter to control the salt, taking a little inspiration from our Turkey Compound Butter and Turkey Injection Recipe, but salted butter can be used. With that said, ½ cup olive oil can be substituted.
• Sugar: A small amount of brown sugar (or coconut sugar for a refined sugar-free alternative) helps with browning and caramelization of the skin.
• Herbs for turkey: For a classic and aromatic flavor, we recommend using a blend of rosemary, thyme, and sage, which we think are the best fresh herbs for turkey. These herbs infuse your bird with a fragrant, savory taste, perfect for the holidays. You can use fresh or dried herbs. If you are using fresh herbs, be sure to chop them finely. For dried herbs, substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh. And if you want a done-for-you dried herbs blend, use our Turkey Seasoning Rub.
• Other seasonings and spices: Besides the herb blend, we added more flavor with paprika (sweet or smoked), garlic powder, onion powder, Kosher salt, and black pepper. We found garlic powder blends better with the butter, but freshly minced garlic cloves can be used instead.
• Vegetables: Our aromatics include a classic mirepoix (onions, carrots, celery) that adds flavor to the turkey and the pan juices.
• Lemon: A whole lemon is used to flavor the turkey itself. Adhering the lemon half to the turkey skin is a technique we learned to keep the turkey skin in place during roasting. Just like we did in our roasted turkey breasts recipe, using a half lemon in the neck of the bird will help the skin remain in place without shrinking.
• Stock: Use Turkey Stock or Chicken Stock, whichever you have on hand.

How to Make Herb-Roasted Turkey

Now, the fun begins! This recipe for herb roasted turkey is all about using fresh ingredients and the right technique to build delicious layers of flavor in the oven. Here are the step-by-step instructions:

1. Prep turkey: Remove the turkey from the fridge an hour beforehand. Place it on a baking sheet lined with parchment paper (for easy cleanup and to prevent cross-contamination). Pat turkey dry with paper towels on all sides.
2. Preheat oven: Remove the top rack from the oven and place the other rack in the lowest position. Thirty minutes before roasting, preheat the oven to 450 degrees F. (232 C).
3. Prepare the herbed butter: In a small bowl, combine the softened butter, brown sugar, fresh thyme leaves, fresh sage leaves, fresh rosemary, paprika, garlic powder, onion powder, one tablespoon of Kosher salt, and 1 teaspoon of black pepper.
4. Season turkey with herbs: Season the turkey’s cavity with the remaining Kosher salt and black pepper.
5. Loosen the skin: Gently separate the top skin from the meat with your fingers. It is best to take your time as you are doing this while being careful not to tear the skin.

6. Add butter under skin: Evenly spread 2 tablespoons of the butter and herb mixture underneath the skin.
7. Spread butter over the skin: Distribute the remaining herb butter evenly throughout the turkey, including drumsticks, thighs, and breasts.
8. Add vegetables: Place half of the celery, carrots, onion, half lemon, and fresh sprigs of thyme, sage, and rosemary inside the bird’s cavity.

9. Finish with lemon: Place the other half of the lemon in the neck of the bird, round-cut, and side up. Pull the skin over and secure it with a toothpick.
10. Prepare a large roasting pan: Add the remaining vegetables and pour one cup of stock into the bottom of the roasting pan.

11. Add turkey to V rack: Transfer the turkey to a V-rack fitted inside the roasting pan (please read notes for what to do if you do not have a V-rack).
12. Position wings and drumsticks: Tuck wing tips under and tie the legs with butcher twine.
13. Add temperature probe: Insert the probe in the thickest part of the breast without touching the bone. (Please read the notes about what to do if you do not own a meat thermometer probe.)

14. Set temperature: Set the temperature to 155 degrees F (68 C) (more on this below).
15. Roast turkey: Place the turkey in the oven and roast for 30 minutes. Then, reduce the oven temperature to 325 degrees F (163 C). Roast for 2 – 2 ½ hours, or until it reaches 155 degrees F. (see times, temp below)
16. Baste turkey: Place the remaining two cups of stock in a small saucepan over low heat to keep it warm. Baste turkey every 30-45 minutes with a baster or large spoon.
17. Tent with foil (if needed): If the turkey seems like it’s getting too brown during cooking, cover it with aluminum foil.
18. Rest the turkey: When the turkey reaches temperature, remove it from the oven and tent it with foil for 30 minutes. Do not remove the temperature probe until you are ready to carve. It should reach the safe 165 degrees F (74 C) as it sits, which should happen in about 15-20 minutes. Transfer it to a cutting board and let it rest.
19. Prepare gravy: While the turkey is resting, prepare your favorite gravy. The juices in the roasting pan will be a perfect addition to flavor! If you want a good recipe, follow our Turkey Gravy from Drippings.
20. Serve: Garnish with colorful fruits (optional) or carve and serve to wow all your guests at the table!

Serving Suggestions

Need some menu inspiration to serve this perfectly roasted herbed turkey? You can pick from my collection of Thanksgiving Vegetable Sides or Holiday Potato Side Dishes or try one of the recipes I hand-picked below:

• Mashed potatoes: Try our Rosemary Garlic Mashed Potatoes or if you prefer a more elaborate (and gorgeous) potato dish, check out our Mashed Potato Casserole.
• Stuffing: Our Wild Rice Blend Stuffing is the most popular stuffing on the blog, but our Chestnut Stuffing is great alternative if you want to try something new.
• Cranberry Sauce: No Thanksgiving dinner is complete without cranberry sauce. You can buy the canned stuff, but why not make your own? Our Maple Sweetened Cranberry Sauce comes together quickly and can be made ahead.
• Vegetables: Roasted butternut squash is a classic to serve with turkey, but our Garlic Butter Green Beans come together in less than 20 minutes if you need something quick.

More Roasted Turkey Recipes

While the full roasted turkey is perfect for a big holiday feast, sometimes you’re hosting a smaller crowd or simply don’t want a ton of leftovers. The good news is, you don’t have to skip the turkey!

• My Baked Turkey Wings recipe requires only 10 minutes of hands-on time. Cooking the wings low and slow in the oven makes all the difference, resulting in tender, fall-off-the-bone meat-perfect for a smaller gathering.
• The Roasted Turkey Breast with Gravy is the perfect choice when you want holiday flavor without the hassle of carving a whole bird. It cooks quickly, stays incredibly juicy, and ensures maximum meat with minimum fuss. We include a quick pan gravy made with the drippings to complete the meal.
• The Turkey Tenderloin recipe is much faster to cook, uses a simple marinade to lock in moisture, and is your perfect starting point if you’ve never cooked turkey before.
• My Roasted Turkey Drumsticks recipe delivers tender, dark meat with crispy skin. And let’s face it, it is the best part of the whole bird.

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Herb Roasted Turkey Recipe

Seasoned with the best herbs for turkey, this Herb Roasted Turkey recipe is simple yet flavorful. Follow our step by step instructions for the best Thanksgiving turkey recipe anyone can make.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Resting time 1 hour hour 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 8 servings

Calories 620kcal

Author Aysegul Sanford

Equipment

• 1 Thermometer with a probe
• 1 Roasting Pan with a V rack

Ingredients

• 1 Whole Turkey 12-16 pounds – fully thawed if frozen
• 4 ounces unsalted butter at room temperature
• 1 tablespoon brown sugar or coconut sugar
• 1 tablespoon fresh thyme chopped plus two sprigs for cavity
• 1 tablespoon fresh sage chopped plus one small sprig for cavity
• 2 teaspoons fresh rosemary chopped plus one small sprig for cavity
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 tablespoons kosher salt divided
• 2 teaspoons ground black pepper divided
• 2 stalks celery roughly chopped
• 2 carrots roughly chopped
• 1 onion roughly chopped
• 1 lemon cut in half
• 3 cups chicken stock or turkey stock, more as needed – divided

Instructions

• Remove the turkey from the fridge an hour before roasting. Place it on a baking sheet lined with parchment paper and use a few sheets of paper towels to dry it as much as possible.
• Thirty minutes before roasting, preheat your oven to 450 degrees F. (232 C). Remove the top rack from the oven and place the other rack in the lowest position.
• To make the butter herb mixture, place softened butter, brown sugar, fresh thyme, fresh sage, fresh rosemary, paprika, garlic powder, onion powder, one tablespoon of kosher salt, and 1 teaspoon of black pepper in a bowl. Mix well to combine. Set it aside.
• Season the turkey’s cavity with the remaining one tablespoon of kosher salt and one teaspoon of ground black pepper.
• Using your fingers, gently separate the breast meat from the skin, being careful not to tear the skin. Do not rush this process.
• Using your fingers, evenly spread two tablespoons of the butter and herb mixture underneath the skin.
• Distribute the remaining butter herb mixture evenly throughout the turkey, including drumsticks, thighs, and breasts.
• Place half of the celery, carrots, onion, half lemon, and fresh sprigs of thyme, sage, and rosemary inside the bird’s cavity.
• Place the other half of the lemon in the neck of the bird round cut side up, pull skin over, and secure with a toothpick. This will help the skin remain in place without shrinking.
• Add the veggies and one cup of the stock at the bottom of the roasting pack.
• Transfer the turkey (breast side up) to a V-rack fitted in a roasting pan (please read notes as to what to do if you do not have a V-rack).
• Tuck the wings under and tie the drumsticks with kitchen twine.
• If you have a temperature probe for continuous monitoring, insert the probe in the thickest part of the breast, making sure that it does not touch the bone. (Please read the notes about what to do if you do not own a meat thermometer probe.)
• Set the probe temperature to 155 degrees F. (68 C).
• Place the turkey in the preheated oven and roast for 30 minutes. Then reduce the heat to 325 degrees F (163 C) and roast for 2 to 2 ½ hours or until it reaches 155 degrees F. (see times, temp below)
• While the turkey is roasting, place the remaining two cups of chicken (or turkey) stock in a small saucepan over low heat and keep it warm. Baste turkey every 30-45 minutes.
• If the turkey seems like it’s getting overly browned during the cooking process, cover it with aluminum foil.
• Once the internal temperature is achieved, remove from the oven and tent with foil for 30 minutes. Do not remove the temperature probe until you are ready to carve. It should reach the safe 165 degrees F (74 C) as it sits, which should happen in about 15-20 minutes. Transfer it to a cutting board and let it rest.
• While the turkey is resting, prepare your favorite gravy. The juices in the roasting pan will be a perfect addition to flavor!
• Carve and serve.

Notes

• Yields: When serving turkey the general rule of thumb is to serve 1 1/2 pounds per person. Our turkey was just over 12 lbs which serves comfortably for 8 servings. However, this recipe would work for a turkey that is up to 16 pounds. The nutritional values below are per serving.
• Remove from fridge: It’s important to remove the fully-thawed turkey from the refrigerator at least 1 hour before roasting. This not only helps to prevent overcooking the turkey, but it makes the butter much easier to spread.
• Check doneness: Nowadays most turkeys come inserted with a pop up timer, which pops when it reaches a preset temperature. If you do not have thermometer you can rely on that, but a better way measure doneness is a Probe Thermometer (affiliate link). We think that it works best because it takes the guesswork out of knowing when the turkey reaches the optimal temperature. With that said, you can use an instant read thermometer (affiliate link). If you do so, do not stick the breast multiple times. Instead, follow the timing listed on the recipe and check once or twice measuring both the breast and thigh. Also, as you are measuring, avoid touching a bone.
• Leave the pop up timer in: Even if you have a thermometer, leave the pop up timer in and remove it after the roasting process is complete.
• Roasting vessel: A Roasting Rack (affiliate link) elevates the turkey, allowing hot air in the oven to circulate. If you don’t have a rack, you can lay the turkey on top of the vegetables, which helps lift them a bit for the air to circulate throughout the bird. It also helps infuse flavor into the vegetables and makes an excellent base for gravy.
• Basting: Basting is a wonderful method to prevent the herb-crusted turkey roast from drying out. Do so every 30 – 45 minutes with a turkey baster or large spoon.
• Roasting temperature: If you have ever roasted turkey, you know that it can go from perfectly moist to terribly dry very quickly. While the FDA recommends roasting turkey to 165 degrees F, we intentionally take it out when it reach 155 degrees F. because the roasting process continues even after you take your bird out of the oven. During our testing, we found that it should reach to the safe temperature (165 F.) within 20-30 minutes of resting while proving a super moist and juicy turkey.
• Garnish for presentation: Although optional, feel free to get creative and impress your guests with a beautiful presentation. We finished the turkey with an assortment of in-season produce, like pomegranate, blood orange, black grapes, and plenty of those flavorful fresh herbs for roasted turkey.
• Storage: Bring the leftovers to room temperature. Transfer them to an airtight container and store them in the fridge for up to 3 days. Reheat in a low-heat oven (330 F.) with a splash of chicken stock.

Nutrition

Calories: 620kcal | Carbohydrates: 11g | Protein: 73g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 2256mg | Potassium: 982mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3609IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 4mg

Ingredients

All you need is 4 ingredients, along with the turkey drippings for gravy. Here are the ingredients we need to make turkey gravy out of drippings:

• Juices leftover (aka liquid gold): Use the drippings from the pan after roasting your turkey. Since we used aromatics in our herb-roasted turkey, these drippings are super flavorful. However, you can use the drippings from any turkey recipe by following this recipe.
• Chicken or turkey stock: I recommend Homemade Chicken Stock (or store bought) instead of turkey stock since it is lighter and provides a cleaner flavor. However, both options would work.
• Unsalted butter: I prefer to use unsalted butter to control the amount of salt in the gravy. However, you can use salted butter as well. Just be sure to taste it and salt it (if needed) after the gravy is thickened.
• All-purpose flour: All-purpose flour is the thickening agent. If you want a gluten-free gravy, use a 1:1 gluten-free flour blend.
• Turkey Gravy Seasoning: The best way to season turkey gravy is with fresh herbs, including fresh thyme and parsley. You can add additional herbs like fresh rosemary or fresh sage as well. If you prefer dried spices, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

How to Make Turkey Gravy From Drippings?

This gravy with turkey drippings recipe comes together in a few steps. I assure you, you’ll have a flavorful, smooth gravy that enhances your turkey and adds a delicious touch to everything on your Thanksgiving plate. Here are the step-by-step instructions:

1. Remove the veggies:  While the turkey rests, remove the large pieces of vegetables (onions, celery, carrots) in the roasting pan with a slotted spoon.
2. Strain the juices: Strain the juices from the pan into a gravy separator or through a fine mesh strainer into a glass measuring cup. 
3. Remove the fat: Using a spoon, remove the top fat layer as much as possible.  You should end up with about 1 to 2 cups of liquid. Add chicken stock to ensure you have 3 cups of liquid.

4. Make the roux: Set the now empty roasting pan over medium heat. Melt the butter, then add the flour, mixing with a wooden spoon until the flour is cooked and lightly browned, about 3-5 minutes.
5. Add the turkey drippings: Slowly pour the separated juices into the flour mixture while constantly whisking. Bring to a boil and continue whisking constantly until thick, about 7-10 minutes. If needed, add more stock to adjust to your desired consistency.
6. Add seasonings: Sprinkle in thyme, parsley, Kosher salt, and black pepper. Taste for seasoning and adjust if necessary. If you have one, place it in a gravy boat and serve with turkey on the side.

How to Store, Freeze, and Reheat Leftovers?

Turkey pan gravy is one of those Thanksgiving must-haves you will want the day of, as well as to enjoy all your leftovers. Since we don’t want any of this delicious brown turkey gravy going to waste, here are my best storage, freezing, and reheating instructions:

• Storage: Cool the gravy to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: Make sure the gravy is at room temperature. Transfer to a freezer-safe container or freezer bag, label, date, and freeze for up to 1 month. Thaw overnight in the fridge.
• Reheat: Reheat in a saucepan over medium heat, stirring regularly. Or, microwave in 30-second increments, stirring each time in between. Please note that when you reheat, it will start as a congealed texture. For lack of a better term, it will be a blub. But as it heats, the gravy will return to its original consistency. 

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For years, my husband and I have celebrated Thanksgiving with close friends who, like us, don’t have big families. I used to make a whole turkey, but over time, I realized that roasting just the breast makes so much more sense for a smaller table.

If I am being honest, I am always most excited about the gravy. I think we can all agree that it is what ties the whole meal together: the turkey, the mashed potatoes, even the stuffing. So, when I began developing this recipe, I wanted it to be simple, dependable, and complete.

Here is what makes this recipe special for me:

• Great for intimate gatherings: Ideal when you want the comfort of a Thanksgiving feast without the work of roasting a whole turkey.
• It is quicker than roasting a whole turkey: It cooks faster, it is easier to carve, and with the right butter and herbs, it turns out just as juicy and satisfying.
• No need to brine: The herb butter keeps the turkey juicy without any advance prep.
• Everything in one pan: While the turkey rests, you can make the gravy right in the same roasting pan.
• Tested for reliability: After four rounds of testing, I found the ideal timing, seasoning, and temperature for consistent results.
• Beginner-friendly: I wrote the instructions in a clear, step-by-step way so even if you have never roasted a turkey breast before, you can do it with confidence.

Ingredients You’ll Need

You’ll need three sets of ingredients to make this baked turkey breast recipe: The seasoning, the vegetables and turkey breast, and the gravy ingredients.

You can find the full list of ingredients with exact measurements in the recipe card below; however, I’ve included some notes from my recipe testing:

For The Compound Butter

To season my turkey breast, I opted for my trusty Thanksgiving turkey compound butter, not only because it flavors the turkey beautifully but also makes the drippings delicious for gravy later on.

Now, you can certainly use the whole recipe (with one stick of butter), but I thought that the halved recipe was just the right amount for a 6-pound turkey breast.

Unsalted butter: I prefer unsalted butter to control the salt, but you can use salted butter. I would reduce the salt to ¼ teaspoon.

Fresh herbs (or dried herbs): Hearty herbs like fresh rosemary, thyme, and sage make it feel like fall and hold up well during cooking. If you want to use dried herbs, reduce the quantity to ½ teaspoon per herb.

Garlic: One fresh garlic clove gives us a delicious bite, but ¼ teaspoon of garlic powder would be a great substitute.

Lemon zest: Do not skip this, as the zest from a fresh lemon balances and brightens all the earthy flavors of the herbs.

Seasonings: Stick to a simple seasoning of Kosher salt and freshly ground black pepper. It is optional, but if preferred, a teaspoon of paprika can be added to the mixture.

For The Turkey Breast and Vegetables

You do not need much when roasting a turkey breast, just a few basic staples:

Turkey breast: I use a bone-in, skin-on-whole turkey breast, also known as a hotel-style turkey breast. A whole turkey breast consists of two breasts joined at the breastbone. If you prefer a half breast (only one breast), ask the butcher to cut the whole breast in half.

Aromatics: A classic mirepoix blend of onions, carrots, and celery, along with garlic, provides the base. Even more so, the vegetables elevate the turkey breast, creating enough circulation so you don’t need to use a V rack (or a wire rack) if you don’t have one.

Lemon: One of my secrets in this recipe is to tuck a whole lemon into the cavity and secure it with a toothpick. It adds a subtle citrus note and helps keep the skin around the neck in place during roasting.

Liquid: Dry white wine, such as a Sauvignon Blanc or Pinot Gris, keeps the turkey breast meat moist while cooking. If you prefer an alcohol-free recipe, use Chicken Stock, Vegetable Stock, or turkey stock instead.

For The Gravy

My favorite part of this recipe might just be the homemade gravy, made with the drippings from the roasted turkey. Here is what you will need:

Unsalted butter: Again, I prefer unsalted butter to control the salt. Salted butter can also be used, but you’d have to adjust the salt accordingly.

Flour: Regular all-purpose flour thickens the gravy to the right consistency. If you are following a gluten-free diet, use 1:1 gluten free flour such as Cup 4Cup.

Drippings from roasting pan: A small amount of the pan drippings adds depth and meaty flavor.

Stock: Use chicken stock, turkey stock, or vegetable stock, depending on what you have on hand. I recommend using homemade stock if possible, but store-bought works perfectly fine. If you go that route, choose a low-sodium option so you can better control the seasoning.

Seasonings: I recommend tasting the gravy near the end of cooking before adding any more seasoning, as the pan drippings may already be salty. After tasting, add more salt and black pepper if needed.

How to Roast a Turkey Breast in the Oven?

This turkey breast with gravy recipe has become my go-to for whenever I host a smaller holiday gathering. And the best part, you ask? It is ready in just a couple of hours.

Here are the step-by-step instructions:

Step 1 – Preheat oven: Preheat your oven to 450°F (232°C). I recommend removing the turkey breast from the fridge about 30-60 minutes before cooking so it comes closer to room temperature. I’ve found that this small step helps it cook more evenly.

Step 2 – Prepare the herbed butter: In a small bowl, mix the butter, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper.

Step 3 – Pat dry: Pat dry the turkey breast and the cavity with paper towels as much as you can. Do not skip this step. Otherwise, it will be hard to spread the butter on top.

Step 4 – Loosen turkey skin: To butter your turkey, gently separate the skin from the meat with your fingers, being careful not to tear it. I find it easier to start at the bottom and slowly work my way up the breast.

Step 5 – Add butter under skin: Lift the skin and place 3 tablespoons of the softened herb butter (about 1 ½ tablespoons on each turkey breast) underneath the skin on both sides.

Step 6 – Spread butter over the skin: Spread the remaining herb butter on the top and sides of the turkey skin, then massage it underneath the skin into an even layer.

Step 7 – Finish with lemon: Place the whole lemon in the neck cavity and secure it with a toothpick (this holds the lemon in place and prevents the skin around the neck from shrinking).

Step 8 – Add vegetables: Spread the onions, carrots, celery, and garlic in one even layer in a large roasting pan or a casserole dish. Pour in the wine (or stock).

Step 9 – Position turkey: Place the turkey breast on top of the vegetables, skin side up, ensuring it is elevated, so hot air can circulate underneath and keep the meat tender without needing a wire rack. Feel free to rearrange the veggies a bit to help the turkey sit upright.

Step 10 – Insert meat thermometer: If using a temperature probe, place it in the thickest part of the breast, being careful not to touch the bone. If you hit the bone, pull back by approximately ½ inch. Set it to alert at 155°F (68°C). (If you do not have a meat thermometer for the oven, skip this step.)

Step 11 – Reduce oven temperature: Once the turkey goes in, immediately lower the oven temperature to 325°F (163°C).

Step 12 – Roast the turkey: Cook for 1 ½ -2 hours, or until the internal temperature reaches 155°F (68°C).  If you do not have a temperature probe, check the turkey with an instant-read thermometer.

Step 13 – Rest the turkey: Remove the turkey breast from the oven. Place it on a cutting board and lightly tent with aluminum foil. Do not remove the temperature probe. Let it rest for 30 minutes. Trust me when I say this is when the magic happens. All of the juices redistribute, and the carryover heat brings the internal temperature up to a perfect 165°F (74°C).

How to Make Gravy from Turkey Breast?

While the turkey breast is resting, I make the homemade gravy. I always say this is where all those golden drippings come to life. It’s rich, silky, and full of that roasted flavor no one should ever waste.

Here’s how I do it step by step:

Step 1 – Remove vegetables: Remove the vegetables from the roasting pan and set them aside.

Step 2 – Separate fat from drippings: Pour the pan drippings into a large glass measuring cup or a fat separator. Let it sit for about 10-15 minutes so the fat rises to the top. I use a small spoon to scoop off the excess fat. At that point, you will be left with all the rich liquid. You’ll need about 3 tablespoons of drippings for the gravy.

Step 3 – Preheat the pan or saucepan: If you use an oven-safe roasting pan, you can use it to make the gravy. Place the roasting pan directly on the stove over medium-high heat. Otherwise, a medium saucepan would work just as well.

Step 4 – Make the roux: Add the butter to the pan and let it melt for a minute. Then whisk in the flour, stirring constantly until it turns a light golden color, about 6-8 minutes. It will start to darken quickly, so keep an eye on the heat and lower the heat if needed.

Step 5 – Add pan drippings and stock: Add the reserved turkey drippings and stir, scraping up any “brown bits” from the bottom of the pan (that’s where all the flavor is). Gradually add the stock in a steady stream.

Bring to a boil, then lower the heat to a simmer and cook, stirring frequently, until thickened to your desired consistency, about 10-15 minutes. 

Step 6 – Add seasonings (if needed): I always recommend tasting the gravy before adding any extra salt, as those drippings can already be quite flavorful. Adjust with salt and black pepper only if needed. 

Step 7 – Strain: Place a fine mesh strainer over your serving bowl. Pour the gravy through the strainer. Use the back of a spoon or spatula to press out any residual “lumps.” Transfer it to a gravy bowl.

Step 8 – Carve and serve: Use a sharp knife to slice the turkey breast into thin slices. Arrange them on a platter, and serve with warm gravy on the side, or, as I like to do, drizzle a little over the top.

How to Store and Reheat?

We all love Thanksgiving leftovers, and I don’t want any of that gorgeous baked turkey breast and gravy to go to waste. Also, while roasting a turkey breast is typically associated with Thanksgiving, having some fresh turkey on hand is a great way to stock your fridge with some lean protein for lunch or dinner.

Here are my best storage and reheating instructions:

Storage: To store any leftovers, let the turkey breast and gravy cool to room temperature, then store them in separate airtight containers in the fridge for up to 3 days.
To Reheat:

• Turkey: I like to reheat turkey slices in a skillet with a splash of chicken or turkey broth, then cover and let them simmer gently over medium-low heat for 5-8 minutes. This will keep the meat moist and tender every time.
• Gravy: Reheat in a small pot over medium heat until bubbly and warm, about 5 minutes. Your gravy will naturally thicken as it cools, so if it feels too thick, you can whisk in a little warm stock (in 2-tablespoon increments, depending on the amount you are reheating ) until it reaches a smooth texture.

FAQs

What to Serve with Turkey Breast Roast

Nothing beats the simplicity of this simple turkey breast recipe. It is easy and show-stopping at the same time. If you are serving a small gathering, I keep it simple with Maple Cranberry Sauce.

But when I am making this roasted turkey breast for Thanksgiving or an elegant fall gathering, I make sure to have all the classic vegetable side dishes. My favorites include:

• Potatoes: You can never go wrong with the classic meat and potatoes pairing. I often serve this roasted turkey breast with my Rosemary Garlic Mashed Potatoes (as pictured), Potato Roses, or Sweet Potato Mashed Potatoes. But if you need more potato sides, check out my Holiday Potato Side Dishes recipes collection for inspiration.
• Stuffing: For a more traditional Thanksgiving spread, stuffing is a must. I like pairing it with my chestnut stuffing or wild rice stuffing when I want something a bit lighter.
• Roasted vegetables: You can’t have turkey without some colorful roasted veggies to go with it. I love to pair it with Roasted Butternut Squash, Butter and Garlic Green Beans (as pictured), and/or Baked Sweet Potato and Brussels Sprouts.
• Fresh and Colorful Salads: When I’m serving a heavier main course like this, I always like to include something fresh and crisp on the table. Give your guests a lighter touch with any of our fall salads or seasonal Butternut Squash Salad.

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Roasted Turkey Breast with Gravy Recipe

Here's an easy recipe for Roasted Turkey Breast served with gravy on the side! Whether you are serving a smaller crowd for Thanksgiving or need a simple turkey dinner, this foolproof recipe will guide you through the process of making the turkey breast roast.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Resting time 30 minutes minutes

Total Time 3 hours hours

Servings 6 servings

Calories 658kcal

Author Aysegul Sanford

Equipment

• 1 Roasting Pan
• 1 Digital Meat Thermometer with a Probe

Ingredients

For The Turkey Breast:

• 6 pound turkey breast skin and bone-in
• ½ cup herb compound butter recipe below
• 1 large onion sliced into thick rounds
• 1 large carrot sliced in large chunks
• 2 celery ribs sliced in large pieces
• 3 cloves garlic peeled and rough chop
• 1 lemon
• ½ cup dry white wine such as sauvignon blanc or pinot gris (or chicken stock for an alcohol-free option)

For The Herb Compound Butter:

• 2 oz unsalted butter ½ stick – at room temperature
• 1 ½ teaspoons fresh rosemary finely minced or ½ teaspoon dried rosemary
• 1 ½ teaspoons fresh thyme finely minced or ½ teaspoon dried thyme
• ½ teaspoon fresh sage finely minced or ¼ teaspoon dried sage
• 1 clove fresh garlic finely minced or pressed
• ½ teaspoon lemon zest
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the turkey gravy:

• 2 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 tablespoons drippings from roasting pan fat separated * it can be a little bit more or less
• 3 cups chicken stock or turkey or vegetable stock
• Salt and pepper to taste

Instructions

For The Turkey Breast:

• Preheat the oven to 450 degrees F/232 degrees C.
• Remove the turkey breast from the fridge 30 minutes or an hour before you are ready to roast it.
• Meanwhile, make the herbed butter by mixing together butter, rosemary, thyme, sage, garlic, lemon zest, salt and pepper in a bowl until well combined.
• Pat dry the turkey breast with paper towels on all sides.
• Using your fingers, gently separate the top skin from the meat, being careful not to tear the skin.
• Place three tablespoons of the softened herb butter underneath the skin on both sides.
• Spread the remaining herb butter on the top and sides of the turkey skin.
• Place one half of the lemon in the neck cavity rounded side up and secure the turkey skin with a toothpick*.
• Spread onions, carrots, celery, and garlic in an even layer in a large roasting pan or a casserole dish. Pour in the wine (or chicken stock.)
• Place the turkey breast on top of the vegetables. You may have to arrange the vegetables to “prop” the breast to stay upright.
• If using a temperature probe, place it in the thickest part of the breast, being careful not to touch the bone. If you hit the bone, pull back by approximately ½ inch. Set it to alarm at 155 F/ 68 C. (see notes if you do not have a thermometer probe).
• Place in the oven and immediately reduce the heat to 325 F/ 163 C.
• Roast for 1 ½ -2 hours or until the internal temperature reaches 155 F/ 68 C.
• Remove the turkey breast from the oven, place it on a cutting board, and lightly tent with foil. Do not remove the temperature probe if using it. Let it rest for 30 minutes. As it sits, it should reach 165 F/74 C with the help of the residual heat.

To Make The Turkey Gravy:

• Remove the vegetables from the roasting pan.
• Pour the pan drippings into a glass measuring cup. Set aside so that the fat can separate, for about 10-15 minutes. Skim the fat off and discard. You should end up with three tablespoons of drippings. If you have more, you can discard the rest.
• Place the roasting pan on top of the stove at medium-high heat. If you use an oven- and stove-safe roasting pan, you can use it to make the gravy. Otherwise, you can use a medium saucepan.
• Melt the butter and then sprinkle the flour. Cook, stirring constantly with a whisk, until the flour is lightly browned, about 6-8 minutes. Keep a close eye on it and adjust the heat accordingly to prevent burning.
• Add the drippings and stir, scraping up any “brown bits” from the bottom of the roasting pan.
• Add the stock and bring to a boil, then lower the heat to a simmer and cook, stirring frequently, for 10-15 minutes until thickened to your desired consistency.
• Taste the gravy and season with salt and pepper, if desired.
• You can serve it as it is or if you prefer a smooth and silky gravy, you can strain it. To do that, place a mesh strainer over your serving bowl. Pour the now-cooked gravy into the strainer, and use the back of a spoon or spatula to press “lumps.”

To Serve:

• Remove the temperature prope.
• Carve your turkey breast and transfer the slices onto a serving platter.
• Serve with gravy on the side.

Notes

• Yields: This recipe serves 6 people (¾ lbs turkey breast) per person comfortably. The nutritional values below are per serving and include the calories coming from the gravy as well.
• High and low temperature: We intentionally started with a high temperature to crisp up the skin and turned it down to a lower temperature to cook the breasts in a gentle heat. Also, because of the mild heat, we did not think that covering it with foil was necessary.
• Lemon hack: Placing a whole lemon in the cavity helps prevent the turkey skin in the neck area from sinking, but it is an optional step.
• Check doneness: A meat thermometer is the best tool for the most accurate results when cooking turkey. If you don’t have a probe thermometer, we recommend using a digital thermometer and following the time and temperature guide provided in the blog post above. Based on the weight of your turkey breast, it’s best to check doneness closer to the end of the cooking time.
• Residual heat: We intentionally cooked the turkey to 155 degrees F, as the residual heat continued to cook it during the resting process. During our recipe testing, it took about 20 minutes of resting time for the roasted turkey breast to reach 165 degrees F.
• Storage & serving leftovers: Leftover turkey breast and gravy can be refrigerated in airtight containers for up to 3 days. A foolproof method to reheat turkey is to slice the meat and place it in a pan or skillet. Add chicken or turkey broth, cover, and simmer over medium-low heat for 5-8 minutes. While the turkey breast is reheating, you can warm the leftover gravy in a small saucepan. 
• Quantity of the gravy: The quantity will depend on the pan you use. When we used the roasting pan, there was a lot of evaporation because of the wide opening, resulting in 1 ½ cups of gravy. If you use a medium saucepan, you should end up with approximately 2 cups of sauce.

Nutrition

Calories: 658kcal | Carbohydrates: 14g | Protein: 102g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 1312mg | Potassium: 1348mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2181IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 3mg

A Foolproof Solution For A Super Juicy Turkey

Growing up in Türkiye, we didn’t celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago.

Over the years, I tried every roasted turkey method I could find: brining, basting, covering it in butter,  but none gave me a bird that was quite as moist and well-seasoned as the ones I made after discovering turkey injection.

How I Discovered the Trick:

A couple of years ago, a friend invited us to her house for Thanksgiving dinner, and when I tasted the turkey she made, I couldn’t believe how juicy it was. Come to find out, her mother-in-law, a true Southern belle, apparently only makes her Thanksgiving turkey this way. 

Some melted butter, a few pantry spices, and flavoring agents were injected all over the bird. The difference was night and day. The meat was moist, seasoned all the way through, and every bite had that richness I had been chasing for years.

Why It’s So Effective:

Injecting a turkey before cooking works because it delivers seasoning and moisture directly into the thickest parts of the turkey that need it most (hello, breast meat). The fat from the butter helps the turkey stay juicy during roasting, while the liquid evenly distributes the seasoning throughout in as little as four hours of resting.

The Result:

A juicy bird that is consistently tender, buttery, and, dare I say, moist. Since that day, I have tested this recipe four different times and learned a thing or two. 

Don’t let the fancy word “injection” or the need for an injector (which can be found in most grocery stores) deter you from trying this recipe.

I tested it on four different turkeys, so I can share every detail, from equipment and seasoning ideas to how to inject the turkey correctly, ensuring your mixture does not escape and pool at the bottom of the roasting pan.

Equipment You Will Need

While I usually refrain from using special equipment in my recipes, this one is different, as you will need a meat injector (or a syringe) to inject the mixture into the turkey.

Luckily, it is not hard to find. Most grocery or hardware stores sell turkey seasoning injection kits during the holiday season. And once you make the investment, you can use it for injecting other types of meat as well.

For this recipe, you will need:

Baking sheet or large plate: It may seem like you need something to catch leaks, like a roasting bag, but through my recipe testing, I found that the leakage from the injected areas was minimal. So, you do not need anything other than a baking sheet or a large plate when injecting the bird.

Meat injector: I recommend purchasing a stainless steel syringe with a needle that has one opening at the tip. I’ve found it gives you better control over the flow of the mixture as you inject it, and prevents it from leaking out. If you are in the market for one, this Stainless Steel Meat Injector Kit is the one I recommend.

Ingredients You’ll Need & Why They Work

The beauty of this homemade turkey injection blend recipe is that it uses basic, everyday ingredients. I shared the exact measurements in the recipe card, but below are some detailed notes from my recipe testing to help you customize this recipe to your own preferences.

Butter: I prefer using unsalted butter so I can control the amount of salt in the injection. However, salted butter can be used if that’s all you have; simply adjust the amount of seasoning accordingly. 

You can also substitute half (or all) of the butter with olive oil or another mild oil, such as avocado oil.

Chicken stock: I use my homemade chicken stock, but a store-bought low-sodium chicken stock can also be used. Ensure it’s at room temperature before use.

Alternatively, you can use turkey stock for a richer taste.

My turkey injection seasonings: When it comes to seasoning your injection, you have a few options:

• Keep it simple: In my version, I kept the seasonings simple by using basic ingredients, such as lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt.
• Add more spices: You can add other spices, like as paprika, black or white pepper, cayenne pepper, or even poultry seasoning.
• Enrich with fresh herbs: You can also use fresh herbs like chopped rosemary, sage, or thyme. Instead of adding them directly to the mixture, it is best to steep them in melted butter. This way, the flavors are transferred to the injection without clogging the injector. 

Turkey: This recipe yields 12 oz (355 ml) of turkey injection, ideal for a 14- to 16-pound bird. It is essential that the material is fully thawed before beginning the injection process.

How to Make an Injection for Turkey

Once you have all the ingredients, making this DIY turkey injection takes just 10 minutes. Here’s how I make it:

Step 1 – Melt the butter: Place the butter in a saucepan over medium heat and cook until just melted. There is no need to bring it to a boil, as we do not want the mixture to be too hot.

Step 2 – Add the remaining ingredients: Remove the melted butter from the heat and add the chicken stock, lemon juice, Worcestershire sauce, onion powder, and Kosher salt.

Step 3 – Let it (slightly) cool: Whisk the ingredients until thoroughly mixed, then let the liquid cool for a few minutes.

How to Inject Turkey With Butter

The method below works whether you are injecting turkey for roasting, smoking, or deep-frying.

Step 1 – Dry the turkey: Before beginning the injection process, place the turkey on a sheet pan or a large enough plate and dry thoroughly on all sides using paper towels. A dry turkey will be easier to manage and will not slide off as you are injecting.

Step 2 – Fill the injector: Place the injector tip into the injection liquid and pull the plunger back until the syringe is filled. If the butter separates, gently plunge back and forth until everything re-incorporates and emulsifies.

Step 3 – Inject turkey with seasoning: Insert the tip of the turkey injector into the thickest parts of the turkey meat, starting from the breast and moving down to the thighs.

Step 4 – Inject evenly throughout the bird: Work your way around the wings, breast, thighs, and legs, 20-24 times in total. Try not to massage or distribute the liquid after injecting, as the solution will naturally flow into the meat as it rests in the fridge. If any solution drips from a puncture, gently press the spot with your finger and move on to another nearby spot.

Step 5 – Let it rest: Place the turkey onto a large cooking pan, cover it with plastic wrap or aluminum foil, and refrigerate it at least 4 hours or overnight.

Seasoning Variations

As I worked on this recipe, I came across numerous flavor combinations for this simple turkey injection recipe. It makes so much sense because you can use this basic recipe and flavor your turkey from the inside out with just a few additional ingredients.

Below are a few flavor variations that you can try:

• Beer and butter poultry injection: Beer adds a tender texture and rich flavor to the turkey. If you want to go for it, omit the lemon juice and chicken stock, and use six ounces of beer (such as brown ale or lager) instead. I think this combo makes the best turkey injection recipe for smoking or grilling.
• Sweeter injection: For a slightly sweeter injection, melt a teaspoon of honey in the hot butter mixture. This will give you a mild, caramelized-like taste. You can also make an apple cider turkey injection recipe or an apple juice turkey injection by replacing the lemon juice with apple cider, apple juice, or orange juice (without pulp).
• Creole or Cajun turkey injection recipe: For a bold, spicy twist, swap the Worcestershire, garlic powder, and onion powder for a tablespoon of Cajun or blackening seasoning, a pinch of cayenne pepper, and a teaspoon of hot sauce for extra heat. 
• Garlic Butter Injection: Yes, this recipe contains garlic powder, but the garlic flavor is mild. If you prefer a more pronounced garlic flavor, you can steep a clove (or two) of fresh, minced garlic in melted butter for a couple of minutes, then drain it before mixing it with the remaining ingredients.

Everything I Learned After Testing This Recipe on Four Turkeys

I learned a great deal while working on this recipe. Turns out there’s more to injecting a Thanksgiving turkey than one might think. It is no rocket science, but paying attention to a few things makes a big difference. Below are my notes from all my recipe testing:

Thaw your turkey completely: If you are using a frozen turkey, ensure it’s fully thawed before starting the injection process. Otherwise, the injection will not spread evenly throughout the meat. 

Let the butter cool slightly: Your liquid injection shouldn’t be boiling. If it’s too warm, it may begin cooking the meat, resulting in overcooked or unsafe turkey after the final cooking process. I recommend letting the mixture cool for about 10 minutes.

Work quickly: Butter tends to solidify as it sits. So if it thickens and stops flowing through the injector, run the syringe and needle tip under hot tap water for 15-20 seconds, which will help loosen it.

Practice makes perfect: One of the reasons why I had to test it four times was that I had never injected a turkey before. If you are a newbie like me, start injecting on the less meaty parts (such as wings and drumsticks) of the bird to practice and get a feel for it before injecting the more tender portions, like the breast meat.

Avoid the cavity: When injecting your bird, try not to penetrate beyond the meat and into the turkey’s inner cavity, as it won’t infuse the meat unless the needle lands within its fibers.

Ensure food safety by refrigerating the injected turkey immediately after preparation: Always inject the turkey while it’s chilled, never frozen, or at room temperature. Allowing the turkey to heat and cool repeatedly can allow unwanted bacteria to grow, making the meat unsafe to eat. After injecting, refrigerate it immediately to allow the flavors to absorb and prevent bacterial growth. Be sure to discard any leftover turkey injection that has come into contact with raw meat.

FAQs

Other Ways To Flavor Turkey

It is no secret that turkey meat needs more seasoning and flavoring than most other meats, but the good news is that there are so many ways to flavor it. Below are a few of my go-tos:

• If you prefer a quicker method with a similar promise, try my Compound Butter for Turkey recipe. Spreading your bird generously with seasoned butter is yet another good way to make it juicy.
• For smaller cuts, such as turkey tenderloins or breast, I always use my Turkey Loin Marinade. It is an easy way to season the turkey inside out.
• From now on, you no longer need to spend money on store-bought turkey seasoning, as it is easy to make at home with my Turkey Dry Rub recipe, which uses basic ingredients like dried herbs, spices, and brown sugar.

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Turkey Injection Recipe

Here’s a simple turkey injector recipe made with butter and chicken broth. Use this easy recipe to add flavor and moisture to your turkey so it is perfectly juicy all throughout. It can be used for the whole turkey or the turkey breast (or other parts.)

Course Dinner, Meat

Cuisine American

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Injecting Time 20 minutes minutes

Total Time 28 minutes minutes

Servings 1 cup

Calories 926kcal

Author Aysegul Sanford

Equipment

• 1 Stainless Steel Meat Injection Syringe Kit

Ingredients

• 8 tablespoons unsalted butter One 4 oz. stick
• 1 cup chicken stock at room temperature (or turkey stock)
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• 1 turkey 14-16 pounds – fully thawed if frozen, cleaned and dried with paper towel

Instructions

• Place the butter in a saucepan over medium heat and cook until just melted. Do not let it turn brown.
• Off the heat, add the chicken stock, lemon juice, Worcestershire sauce, onion powder, garlic powder, and Kosher salt. Whisk until everything is incorporated. Let it cool for a few minutes. It doesn’t have to be cold, but rather just close to room temperature.
  
• Place the injector tip into the butter mixture and pull the plunger back to fill the syringe. If the mixture separates, you can “agitate” the butter solution by plunging back and forth a couple of times to emulsify and incorporate all the ingredients.
• Prior to injecting the bird, make sure that any air pockets in the syringe are removed. To do so, point the syringe upwards and gently push the plunger until all the air is extracted.
  
• Inject the marinade into the bird (you can start from anywhere) by inserting the tip at a 45-degree angle, distributing ¼ ounce per site at least 1 inch deep. You can start to pull the tip out as you slowly inject, but do not force it. Stop the injection just before you reach the skin.
• Continue this process throughout several areas of the turkey, including the wings, breast, thighs, and legs, for a total of 20 to 24 times. Don't be tempted to massage or distribute the liquid because it will self-absorb as it rests in the fridge. If you notice the solution escaping from a different pierced area, apply slight pressure using your finger to prevent the solution from oozing out while injecting it into an adjacent area.
  
• Once your turkey is fully injected, loosely cover it with stretch film and refrigerate it for 4 hours or overnight (no more than 36 hours).

Notes

• Yields: This recipe yields 12 ounces (1 1/2 cups) of injection fluid, which is ideal for a turkey that is between 14-16 pounds. The nutritional values below do not include turkey, and they are for the whole injector recipe.
• Make-Ahead: You can technically make this recipe ahead of time, but if you do, you still need to warm it up on the stove. Therefore, I do not recommend making it ahead.
• Storage: If you decide not to use the whole marinade, be sure to discard the rest to prevent contamination.

Nutrition

Calories: 926kcal | Carbohydrates: 18g | Protein: 8g | Fat: 94g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 248mg | Sodium: 2906mg | Potassium: 502mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2821IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 2mg

Tender, tasty, and oh-so-versatile, it’s no wonder why turkey is a kitchen staple. If this delicious roasted turkey wings recipe hits the spot, I have so many other turkey recipes guaranteed to delight your tastebuds—without having to cook the entire turkey! My Baked Turkey Tenderloin is an elegant, herby main worthy of a food magazine spread, while my Turkey Drumsticks packs all the juicy, savory goodness of the whole bird in perfectly portioned pieces.

Ingredients

Tired of bland, flavorless wings? This recipe combines fresh, rich, and flavorful ingredients to make the best seasoning for turkey wings—a savory combination of fresh herbs and spices no one can resist. Below is everything you’ll need:

• Fresh turkey wings: Whole turkey wings have three distinct parts to them: the drumette, the wingette (also known as the “flat”), and the tip or “flapper.” The turkey wing tips are small and have little meat, so they’re prone to burning. Therefore, I recommend removing the tips and saving them to make turkey stock. While you can cook turkey wings as a whole, I prefer cutting them before roasting. If you’d like some help with this step, you can buy your turkey wings whole, cut them yourself, or ask the local butcher at your grocery store to cut them for you. If you prefer using frozen turkey wings, be sure to fully thaw them first. No matter how you buy your turkey wings, though, just be sure to avoid smoked turkey wings (which come pre-cooked), as they’ll dry out while making this recipe.
• Oil: I prefer olive oil to give my slow-roasted turkey wings their iconic crispy exteriors and tender, succulent insides. However, another mild-flavored oil, such as avocado oil, would also work.
• Turkey wings seasonings: In my opinion, the best seasoning for turkey wings comes with a savory mix of pantry-ready ingredients, including onion powder, garlic powder, paprika, Kosher salt, and black pepper. To add extra-fresh overtones to your seasoning, I also recommend adding dried thyme and parsley to the mixture. You may also add cayenne pepper or red pepper flakes for an extra kick of spice, though this ingredient is optional.
• Stock: Use either chicken broth or turkey stock to give your baked turkey wings extra succulent meat.
• Fresh herbs: Though this garnish is optional, fresh herbs—like parsley, thyme, and rosemary—will transform your tender baked turkey wings into a gourmet meal, infusing each bite with herby, bright flavors.

How to Make It

This oven-baked turkey wings recipe takes only a handful of simple steps, giving you tender, juicy turkey no matter when you prepare it. 

1. Prepare the oven: Preheat the oven to 300 degrees F.

2. Dry the meat: Place the turkey wings on a cutting board and use paper towels to pat dry each piece on all sides. Once dry, transfer the wings to a large bowl.
3. Season the turkey wings: Drizzle olive oil over the turkey wings and sprinkle them with an even coating of onion powder, garlic powder, paprika, thyme, parsley, cayenne pepper (if using), Kosher salt, and pepper. 
4. Marinate turkey wings: Toss the ingredients until thoroughly combined. Then, cover the bowl with stretch film and let the meat sit in the turkey wing marinade for a minimum of 30 minutes in the fridge. If possible, I recommend marinating the turkey wings overnight to ensure they soak up as much flavor as possible.

5. Add the stock: When ready to bake, place the marinated turkey wings in a Dutch oven or casserole dish and add the stock to the base.
6. Roast the turkey wings: Cover the dish with aluminum foil or the lid of your Dutch oven. Then, bake the turkey wings for one hour. After one hour, remove the foil and cook them in the baking dish for another 30 minutes. You may remove your slow-baked turkey wings from the oven when their thickest portions reach an internal temperature of 165 degrees F. However, it is OK to let the meat cook until it reaches a maximum of 180 degrees F.
7. Serve: Transfer the roast turkey wings to a serving platter when ready. Drizzle them with the juices in the pan for maximum juiciness and flavor, then garnish the meat with fresh herbs.

How to Make Turkey Wings Crispy?

For extra crispy baked turkey wings, broil them for a few minutes. Here is how I do it:

1. Remove the cooked turkey from the pan after baking and transfer the wings to a sheet pan lined with a wire rack. 
2. Place the meat under the broiler for 1-2 minutes or until the skin crisps up. However, keep a close eye on the turkey to avoid burning, as this meat can go from perfectly juicy to thoroughly dry in very little time.
3. Let the broiled turkey wings rest for 5 minutes before serving.

How to Store, Reheat, Freeze, and Thaw?

One taste of these oven-fried turkey wings, and you won’t want to sacrifice a single bite. Storing your turkey wings is a cinch with these pro tips, giving you easy meal prep for days on end.

• Store: After slow-cooking turkey wings in the oven, first cool them to room temperature, and then place them in an airtight container. Store them in the refrigerator for up to 4 days.
• Freeze: Allow the baked turkey flats and drummettes to come to room temperature. Once they’ve cooled, place them in an airtight container, ensuring they are well-covered to prevent freezer burn. These turkey pieces can be stored in the freezer for up to 3 months.
• Thaw: I recommend thawing your frozen turkey overnight in the fridge.
• Reheat: To reheat your turkey wings, place them in a casserole dish with the juices and warm them in a 350-degree Fahrenheit oven for 10-15 minutes or until heated thoroughly.

What To Serve With Turkey Wings?

It doesn’t matter whether you’re serving up a platter of turkey wings and stuffing for a small holiday gathering or making your favorite comfort foods for Sunday supper. These ideas will fill your table with delectable sides, whether you’re preparing your go-to Thanksgiving Veggie Sides, Friendsgiving Recipes, or looking for creative ideas for your next Football Food spread.

• Thanksgiving or Friendsgiving: Not a fan of cooking the full bird? Make this easy recipe instead! Serving a menu of turkey wings and Cornbread Dressing with a side of Maple Cranberry Sauce is an automatic hit among guests, especially when paired with my creamy Green Bean Casserole recipe. Or, if you’re looking for a rich, filling side, my Mashed Sweet Potatoes or Rosemary Garlic Mashed Potatoes will fill every fork with the velvety taste of seasoned potatoes.
• Sunday dinners: With this iconic menu, you’ll never run out of turkey wing dinner ideas. All your Sunday supper guests will be satisfied when you pair your wings with cheesy classics like my Vegan Mac and Cheese and Jalapeno Cheddar Cornbread. You can even add a touch of Southern goodness by baking a batch of Sweet Potato Biscuits. Or, for a quick and easy meal, you can serve a spread of baked turkey wings and rice using any of your favorites, from wild rice to brown jasmine rice or even white rice.
• Game day: No game day menu is complete without your go-to dip recipes. Your guests won’t be able to resist dipping their tender turkey meat in creamy, tangy, and light sauces, like my Yogurt Ranch Dip or Blue Cheese Dip.

FAQs

Other Turkey Recipes You Might Also Like

Can’t get enough of this tasty turkey dinner’s rich, tender taste? These other turkey dishes will fill your plate with savory, succulent, and flavorful meals every night of the week.

• Turkey Meatloaf
• Air Fried Turkey Legs
• Grilled Turkey Tenderloin
• Baked Turkey Bacon

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If you try this Baked Turkey Wings recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Why You’ll Love This Recipe

I was listening to the radio recently and heard that so many people in the U.S. feel nervous about cooking a whole turkey for Thanksgiving.

I completely understand that feeling. Having learned to cook as an adult, I know very well that turkey can be less forgiving than chicken, and it often feels like the whole meal depends on getting it just right. 

If you are in that camp, starting with turkey legs in the air fryer is such a helpful way to build confidence. You still get juicy, perfectly seasoned turkey, without the pressure of a full bird. It is a great option for a smaller holiday gathering, and it is also a fun alternative to chicken on game day when you want to treat the meat lovers in your life.

If you prefer the TLDR version, here is what stood out while I was testing this recipe:

• Shorter cooking time: Using the air fryer reduces the overall cooking time compared to the oven, typically keeping it under an hour. Just remember that the size of your drumsticks will affect the exact cook time, so use the timing as a guide rather than a strict rule. A digital thermometer is your best bet here.
• Fresh or previously frozen, both work: You can use fresh turkey legs or thawed ones from frozen. For the best result, let them sit at room temperature for a short time so they are not ice cold. This makes it easier to coat them evenly with butter or oil and helps them cook more evenly. If you like using pre-smoked turkey legs, I included directions for those as well.
• Butter or olive oil for crisp skin: Rubbing the legs with softened butter helps the skin turn wonderfully crisp in the air fryer. If you prefer, olive oil works well too (though not as flavorful as butter), and it still provides a nice texture.
• Flexible seasoning: I kept the base seasoning simple, so you can easily make it your own with whatever you have in your spice drawer, whether you prefer a smoky, slightly spicy, or more herb-forward flavor.

Ingredients

The magic of the air fryer is that it provides that crispy, mouthwatering outer layer and does that without having to use much oil. The rest of the simple ingredients in this delicious recipe parallel my Turkey Drumstick Recipe, but we’ve cut back on the oil.

Here’s what you’ll need:

• For the turkey drumsticks, I used two 12-ounce drumsticks. Drumsticks tend to be more widely available around the holidays, so you can purchase some and freeze them for later if your local grocery store or local butcher doesn’t carry them year-round (just make sure to thaw frozen drumsticks before cooking). You can buy smaller drumsticks or even larger ones, but keep in mind that larger turkey legs may not fit in your air fryer (it depends on the size of your air fryer, too). We used giant turkey legs when first testing this recipe, which ended up burning in the air fryer because they were so large that they touched the top of the basket. 
• To make the air fryer turkey rub, gather unsalted butter (or olive oil), garlic powder, onion powder, paprika (or smoked paprika), kosher salt, and black pepper. 

How to Cook Turkey Legs in Air Fryer

It’s amazing how easy it is to achieve fair-style, crispy air fryer turkey legs- right from the comfort of your own home! With your handy air fryer, they are ready in no time.

I tested this recipe with drumsticks in different sizes, and the method below worked well across the board. As long as they fit in your air fryer without touching the top, you should get foolproof results.

Here’s how to cook turkey drumsticks in an air fryer:

1. Pat dry the drumsticks: Remove your turkey legs from the packaging and pat them dry with paper towels. Set aside. 
2. Make the rub: In a small bowl, combine the butter, garlic powder, onion powder, smoked paprika, salt, and pepper. 
3. Apply the rub: Apply the seasoned butter rub to the turkey meat, making sure to coat the entire leg evenly. 
4. Preheat the air fryer: Set your air fryer temperature to 400 degrees F. I used my Instant Pot 6 Qt Vortex Air Fryer, which took about 5 minutes to preheat; however, timing may vary depending on the brand.

5. Add the turkey legs: Place turkey legs in the air fryer basket, making sure they don’t hit the top of the air fryer (or they may burn).  Additionally, be sure to give the turkey legs a little space in the air fryer basket so air can circulate. This helps them crisp evenly.
6. Cook: Air fry the turkey legs for 20 minutes, flip and rotate, and continue cooking for another 10-15 minutes, or until one air fried turkey leg registers 165 degrees F. I use this thermometer and it is very reliable.
7. Rest and serve: Carefully remove them from the air fryer, cover them with foil, and let them rest for about 10-15 minutes. Serve. 

How to Cook Smoked Turkey Legs in Air Fryer?

Have you ever wondered how to make air fried smoked turkey legs? This method works for pre-cooked, pre-smoked turkey legs only, so ensure that your turkey is pre-cooked before proceeding. 

Here’s how to cook pre-smoked turkey legs in an air fryer in only 10 minutes:

1. Preheat the air fryer: Set your air fryer to 375 degrees F.
2. Place the smoked turkey legs in air fryer: Lightly spray or coat each turkey leg with oil, using about 1 teaspoon of oil for every two legs. Arrange them in the air fryer basket, making sure they don’t hit the top of the air fryer (or they may burn). 
3. Cook smoked turkey legs in air fryer: Air fry smoked turkey legs for about 10 minutes, rotating halfway through to ensure even cooking. You may need more or less time, depending on the size of your turkey legs. To check for doneness, insert a quick read thermometer into the thickest part of the air fryer smoked turkey legs and ensure they register 165 degrees F. 

Expert Tips For Success

Whether you’re an air fryer newbie or a seasoned pro, these helpful tips and tricks will help you achieve that crispy skin and juicy meat you’re aiming to achieve. Here’s what you need to know: 

• Remove from the fridge in advance: We tested this recipe both ways, but if you do have the time, take your turkey legs out of the fridge about 15 minutes before you plan to cook them. This will allow them to warm up a little, making your job easier when applying the butter rub. If you forgot to take them out of the fridge in advance, you can use olive oil instead of butter, which will be easier to spread. Either way works, but we found that it is easier to spread the seasoned butter on a not-so-cold turkey leg.
• Size matters: There is a direct correlation between the size of the turkey legs and cooking time. Smaller drumsticks, also called lean turkey legs, will have a shorter cook time than large turkey legs. Avoid purchasing really large drumsticks, as they may not fit in your air fryer basket. When we first tried air frying turkey legs, we ended up burning them because they were so large that they were touching the top of the air fryer. Before you begin, check to ensure your turkey legs fit inside the basket properly.
• Don’t overcrowd the basket: As with all air fryer recipes, it’s essential not to overcrowd your basket, as this can prolong the cooking time and result in unevenly cooked food. For best results, depending on the size of your turkey legs, you may need to air fry them in batches. 
• Pat dry: Ensure each drumstick is thoroughly dry before applying the rub. This will ensure you’ll get that sought-after, crispy, golden-brown skin. 
• Check internal temperature: Take the guesswork out of cooking these air fryer turkey drumsticks by using an instant-read thermometer to check the internal temperature after cooking. I use and love this one. After cooking, check that the thickest part of the turkey leg registers 165 degrees F. 
• Let them rest: Don’t skip this step! Once the turkey legs are cooked, cover them loosely with foil and let them rest for 10-15 minutes. This will give them time to reabsorb any lost liquid, resulting in a juicy turkey leg instead of dry turkey legs.

FAQs

Other Recipes You Might Like

More Turkey Recipes:

• Herb Roasted Turkey – This is my go-to whole turkey recipe when I am serving a crowd
• Baked Turkey Wings – Southern-style turkey wings is a great alternative to chicken wings.
• Turkey Tenderloin Recipe – This is a great weeknight turkey dinner option if you’re looking for a good alternative to chicken.

Other Air Fryer Recipes:

• Air Fried Turkey Bacon – It is a quicker alternative to cooking in the oven.
• Cornish Hens in The Air Fryer – A quick dinner with perfectly portioned chicken.
• Air Fried Chicken Legs – Perfectly seasoned chicken legs ready in less than 30 minutes.

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Air Fryer Turkey Legs Recipe

These Air Fryer Turkey Legs are seasoned with a butter rub for a beautifully crisp skin and a juicy middle. Serve this festive, easy dish as a crowd-pleasing main course for a small holiday gathering, a fun handheld snack for Game Day, or even for a quick weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 516kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 2 Turkey Drumsticks approximately 12 ounces each
• 1 tablespoon unsalted butter softened or olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper

Instructions

• Prep the turkey legs: Remove turkey legs from their packaging onto a plate and pat dry with paper towels as much as you can. Set them aside.
• Make the rub: Mix together the softened butter, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl until well combined.
• Apply the rub: Spread each turkey drumstick with the butter mixture on all sides and under the skin while being careful to not tear the skin.
• Preheat the air fryer: Preheat your air fryer to 400 degrees Fahrenheit. Carefully remove the air fryer basket and place the turkey legs.
• Air fry: Air fry the drumsticks for 20 minutes, rotate and flip, and then air fry for another 10-15 minutes* or until the internal temperature of one of the turkey legs registers 165 degrees Fahrenheit when inserted with a meat thermometer.
• Rest and serve: Remove the turkey legs from the air fryer, cover them loosely with foil, and let them rest for 10-15 minutes before serving.

Notes

• Cook time: There’s a direct correlation between the size of the turkey leg and its cook time. Keep an eye on your turkey legs while cooking, especially the smaller ones because they cook faster. They’re done when the internal temperature of the turkey legs reaches 165 degrees F. 
• Turkey legs and thighs: You can air fry turkey legs and thighs together using this recipe. The cooking temperature would still be the same. The timing would depend on the size of your turkey thighs and drumsticks. However, as long as they are similar (approximately 12 ounces) in size, it should be around 35 to 40 minutes of air frying time. Be sure to flip them halfway through and air fry them until the internal temp reaches 165 degrees F.
• Store: After air frying your turkey legs, let them cool to room temperature. Once they have cooled, place leftover turkey legs in an airtight container and store them in the fridge for up to 2 days. 
• Reheat: To reheat them in the air fryer, set your air fryer to 350 degrees F and lightly spray or coat the basket with oil. Cook for 5-7 minutes or until heated through.

Nutrition

Calories: 516kcal | Carbohydrates: 1g | Protein: 66g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 542mg | Potassium: 940mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 221IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 6mg

Why go through the hassle of cooking the whole turkey when you can make this simple turkey tenderloin recipe instead? While you can make it any time of the year, this dish is especially fitting for a small Thanksgiving dinner or any special occasion where you aim to impress your guests. We’re covering everything you need to know below, so keep reading for all the details. 

Reading this during the summer months? Be sure to check out our Grilled Turkey Tenderloin recipe for an easy summer meal that you can make on the grill.

Ingredients

To make this recipe for turkey tenderloin, you’ll need a handful of simple ingredients:

• Seasonings: Dried oregano, dried thyme, smoked paprika, garlic powder, onion powder, kosher salt, black pepper
• Olive Oil
• Turkey Tenderloins: You’ll also need two turkey tenderloins. Mine were around 4 ounces (~113 gr.) each. When buying turkey tenderloin, keep in mind that some brands refer to this piece of meat as turkey medallion, turkey fillet, turkey breast loin, and turkey breast tenders. While the verbiage might be confusing, they are essentially the same thing. Though some turkey brands are seasonal, Jennie O and Butterball turkey tenderloins should be available at your local grocery store throughout the year. While they may differ in weight, the process of cooking your turkey tenderloins should not change. However, you may have to adjust the time of baking accordingly. 

How to Cook Turkey Tenderloins in the Oven

Want to know how to prepare turkey tenderloin while keeping your meat as juicy and flavorful as possible? My 2-part method—part stovetop and part oven—is the best way to cook turkey tenderloin without drying out the meat.

1. Heat the oven: Preheat the oven to 325 degrees F.

2. Prepare the turkey tenderloin rub: In a small bowl, mix the sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper. Set the seasoning aside.
3. Dry the turkey fillet: Use paper towels to pat dry both sides of the tenderloins.
4. Oil the turkey loins: Drizzle the turkey tenderloins with a tablespoon of olive oil, and rub the oil over both sides of the meat.
5. Coat with the spice rub: Sprinkle the entire turkey with the prepared seasoning mixture, covering both sides.

6. Heat the oil: Add the remaining olive oil to a large stainless steel skillet or cast iron skillet and turn the stove on high. Heat the oil until it turns shimmering hot.
7. Sear the turkey breast fillet: Place turkey tenderloins in the heated skillet and cook for 1 minute on each side until the meat lightly browns.
8. Bake the pan-seared turkey tenderloin: Place the skillet in the oven. Roast until the internal temperature of turkey tenderloin registers 155 degrees F. (about 15 minutes). Be sure to insert your meat thermometer into the thickest part of the meat. 

9. Let the turkey rest: Remove the roasted turkey loin from the oven, cover it with aluminum foil, and let it rest for 10 minutes. As it rests, the turkey loin temperature should reach 165 degrees F.
10. Serve: Slice the now-rested oven roasted turkey tenderloin and garnish with fresh herbs if using. Serve.

How to Store, Reheat, and Freeze

Say goodbye to stressful meal prep and hello to easy weeknight meals with this easy turkey tenderloin recipe. Here is how I store, reheat, and freeze the leftovers.

• Storage instructions: When ready to store this turkey loin recipe, let your turkey cool completely. Then, transfer the meat to an airtight container and store it in the refrigerator for up to 3 days.
• Reheating instructions: You have two options for reheating your turkey loin roast. Firstly, you can place your turkey on a microwave-safe plate and microwave it on high for 30-60 seconds or until it is heated thoroughly. You can also reheat it in a 350-degree F. oven. Spray a baking dish with cooking spray, add your tenderloin, and cover it with tin foil. Then, bake the turkey for 10-15 minutes or until its center is warm.
• Freezing instructions: To freeze this turkey tenders recipe, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months.

Expert Tips

Here are a few things I learned as I was tasting the recipe. I am sharing them with you to help you make the best turkey tenderloin recipe you’ve ever tasted:

• The temperature of the turkey tenders: I cooked my turkey tenders immediately after taking them out of the fridge. However, you could also let them reach room temperature before beginning the cooking process. Whichever method you choose, just be sure to dry each breast loin before cooking.
• Size matters: When baking turkey tenderloin, remember that the size of your fillet will impact its cooking time. Each of my turkey loins was 4 oz. and took 15 minutes to reach the desired internal temperature. However, bigger loins will need more time to reach 165 degrees F. If you own a meat thermometer (affiliate link), be sure to use it.
• Two-part cooking method: Want to make your tasty turkey tenderloin recipe extra tender? The key is searing your meat in a stainless steel (or cast iron) skillet for one minute on each side before putting it in the oven. This extra step creates a gorgeous golden exterior while also locking in flavorful juices. However, make sure that your skillet is very hot before searing the loins, as the high temperature is key to properly seared turkey tenders.
• Roast at low heat: During our recipe testing, we learned that the two-part cooking process combined with a low-heat oven, taking the turkey out before it was fully baked, and letting it rest to reach the ideal internal temperature was the secret to the juiciest, melt-in-your-mouth turkey tenderloins.
• Let your turkey rest: To get this turkey breast fillet recipe as succulent as possible, let it rest, covered, for 10 minutes after cooking. In addition to reaching 165 degrees F of internal temperature, this resting time will allow the turkey loin to relax and redistribute its juices, yielding moist and flavorful meat.

FAQs

Expert Tips

• Do not overcrowd the air fryer basket. If the pieces overlap or stack, the bacon won’t cook evenly. If necessary, cook any extra bacon in a second batch.
• Make turkey bacon fresh. While this dish keeps for up to 3 days in the fridge, it tastes best straight out of the air fryer. 
• If the bacon isn’t crispy enough after the 10 minute mark, continue to cook in 1-minute increments until it reaches your desired texture. In my recipe tests, 10 minutes was the perfect cooking time, but different air fryers cook differently so make sure the texture of the final product fits your personal preference.

Other Air Fryer Recipes You’ll Enjoy

• Air Fryer Asparagus
• Green Bean Fries
• Air Fried Green Beans