Brown Butter Herb Roasted Turkey with Cranberry Mustarda is a golden, juicy roast turkey finished with nutty browned butter, fresh herbs, garlic, and a tangy cranberry-mustard sauce. Browning the butter before combining it with the herbs adds a deeper toasted flavor to the turkey skin and pan juices.
The turkey is roasted without stuffing, which helps it cook more evenly and makes it easier to monitor doneness. The cranberry mustard sauce can be prepared while the turkey roasts, giving you a bright, slightly sweet contrast to the rich, savory meat.
Recipe at a Glance
- Prep Time: 35 minutes
- Cook Time: 3 hours 15 minutes
- Additional Time: 30 minutes
- Total Time: 4 hours 20 minutes
- Yield: 1 roasted 12-pound turkey
- Servings: 12 servings
- Difficulty: Intermediate
What Makes This Recipe Work
- Browned butter adds depth: Cooking the butter until its milk solids turn golden creates a nutty flavor that ordinary melted butter does not provide.
- Fresh herbs complement the turkey: Sage, rosemary, and thyme add savory, aromatic notes that work especially well with poultry.
- Starting at high heat encourages browning: A short blast at 425°F (220°C) helps the skin begin crisping before the oven temperature is reduced.
- Cranberry mustard cuts through the richness: Tart cranberries, Dijon mustard, and orange juice provide acidity and sweetness to balance the buttery turkey.
- Resting protects juiciness: A 30-minute rest gives the meat time to redistribute its juices before carving.
Tools for This Recipe
- Large roasting pan with rack
- Small saucepan
- Instant-read meat thermometer
- Small saucepan or skillet for browning butter
- Pastry brush or spoon
- Kitchen twine
- Aluminum foil
- Carving board and sharp carving knife
Ingredient Notes
- ■ Whole turkey: A 12-pound turkey is large enough for a holiday gathering while still being manageable in a standard home oven.
- ■ Unsalted butter: Ideal for browning; ghee can substitute but does not brown the same way.
- ■ Fresh herbs: Use sage, rosemary, and thyme for the best flavor; dried herbs can be substituted in smaller amounts.
- ■ Dijon mustard: Provides savory sharpness; whole-grain mustard can be used for a milder flavor.
- ■ Fresh cranberries: Both fresh and frozen work; frozen do not need thawing before cooking.
Step-by-Step Method
- Prepare the turkey. Remove the turkey from its packaging and take out the giblets and neck. Pat the turkey thoroughly dry with paper towels. Let it stand at room temperature for about 30 minutes while you prepare the butter and oven. Do not leave it unrefrigerated for an extended period.
- Heat the oven. Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). Place a rack inside a large roasting pan.
- Brown the butter. Melt 3/4 cup of the butter in a small saucepan over medium heat. Cook for 4–6 minutes, swirling occasionally, until the milk solids at the bottom become golden brown and the butter smells nutty. Remove from the heat immediately so the solids do not burn.
- Add the herbs and garlic. Stir the sage, rosemary, thyme, and garlic into the hot browned butter. Let the mixture cool for about 5–10 minutes, until warm rather than very hot. Reserve the remaining 1/4 cup butter for later use.
- Season the turkey. Pat the turkey dry once more if necessary. Season the cavity and exterior with the 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the quartered onion and lemon inside the cavity.
- Apply the brown butter. Carefully loosen the skin over the turkey breast with your fingers, taking care not to tear it. Rub some of the cooled brown butter mixture under the breast skin, then brush the remaining mixture over the outside of the turkey. Tuck the wing tips underneath the bird and tie the legs loosely with kitchen twine.
- Begin roasting. Place the turkey breast-side up on the roasting rack. Roast at 425°F (220°C) for 30 minutes. The skin should begin turning golden.
- Reduce the temperature and continue roasting. Reduce the oven temperature to 350°F (175°C). Pour the 1 cup chicken broth into the bottom of the roasting pan, being careful not to pour it directly over the turkey. Continue roasting for approximately 2 hours 30 minutes to 3 hours, depending on the turkey's size and shape.
- Baste and monitor the temperature. After about 90 minutes at 350°F (175°C), brush the turkey with some of the reserved 1/4 cup butter. Continue roasting and check the temperature periodically. If the skin becomes deeply browned before the turkey is cooked, loosely tent the breast with aluminum foil.
- Check for doneness. The turkey is safely cooked when an instant-read thermometer registers at least 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh, avoiding contact with bone. If one area has not reached 165°F (74°C), continue roasting and check again every 10–15 minutes.
- Prepare the cranberry mustard sauce. While the turkey roasts, combine the 1 1/2 cups cranberries, 1/2 cup orange juice, 1/3 cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a gentle simmer over medium heat. Cook for 10–12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from the heat and let it cool slightly.
- Rest the turkey. Transfer the cooked turkey to a carving board and loosely tent it with foil. Let it rest for 30 minutes before carving. This resting period is included in the total time.
- Carve and serve. Remove the twine and carve the turkey into breast slices and thigh portions. Arrange on a serving platter and serve with the cranberry mustard sauce on the side.
Make-Ahead and Storage Notes
- Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
- Refrigerate the cranberry mustard sauce separately for up to 5 days.
- To reheat turkey, place sliced meat in a covered baking dish with a splash of chicken broth and warm at 325°F (165°C).
FAQ
How long does a 12-pound turkey take to roast?
A 12-pound unstuffed turkey will generally take about 3 hours using the two-temperature roasting method, but cooking time can vary.
Can I use dried herbs instead of fresh?
Yes. Use about 2 teaspoons dried sage, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme in place of the fresh herbs.
Can I make the cranberry mustard sauce ahead?
Yes. The sauce can be prepared up to 5 days ahead and refrigerated.
Should I cover the turkey while it roasts?
Start the turkey uncovered so the skin can brown. If it becomes too dark, loosely cover the breast with aluminum foil.
Can I make this recipe with a smaller turkey?
Yes. A smaller turkey can be prepared with the same butter and seasoning proportions, but the roasting time will be shorter.
Ingredients
Method
Method
- Prepare the turkey: Remove the turkey from its packaging and take out the giblets and neck. Pat the turkey thoroughly dry with paper towels. Let it stand at room temperature for about 30 minutes while you prepare the butter and oven. Do not leave it unrefrigerated for an extended period.
- Heat the oven: Position an oven rack in the lower third of the oven and preheat to 425°F (220°C). Place a rack inside a large roasting pan.
- Brown the butter: Melt 3/4 cup of the butter in a small saucepan over medium heat. Cook for 4–6 minutes, swirling occasionally, until the milk solids at the bottom become golden brown and the butter smells nutty. Remove from the heat immediately so the solids do not burn.
- Add the herbs and garlic: Stir the sage, rosemary, thyme, and garlic into the hot browned butter. Let the mixture cool for about 5–10 minutes, until warm rather than very hot. Reserve the remaining 1/4 cup butter for later use.
- Season the turkey: Pat the turkey dry once more if necessary. Season the cavity and exterior with the 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the quartered onion and lemon inside the cavity.
- Apply the brown butter.
