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It’s finally time for Turkey Talk!! I LOVE this herb and butter roasted turkey with white wine pan gravy.
Like November is here! I have only been waiting for this day since like, the beginning of August! I am such a freak, I mean who starts thinking about the holidays in the heat of the summer? Basically what I’m trying to say is that this post has been a long time coming.
While everybody was enjoying all the things that go along with October, I was roasting turkeys, mashing potatoes and eating Thanksgiving dinner. Or well, at least towards the end of October I was. I try to be on top of things, but then somehow I always fail.
UGH.
But hey! I got the turkey made and um, I am pretty dang happy with it. I mean, come on. Doesn’t it look perfect?!?!
It is!!
Ok, so here’s the deal. When it comes to the holidays, I am all about traditional. I love traditions and to be honest, I don’t like breaking them. That said, I do love to switch little things up just a little with things like side dishes and desserts. But the turkey?
The turkey has to be classic. Herbs and butter. Nothing fancy, nothing overdone. Just classic, simple and delicious flavors.
For as long as I can remember, my mom has always cooked the Thanksgiving bird. Even last year, she cooked the turkey. She is a good turkey roaster and we had a good thing going. I’d do the sides + desserts + apps and she handled the turkey…although last year, I do recall that she and my dad were out hiking for most the time the turkey was cooking leaving me to tend to it.
Actually, as I recall, she and dad were still hiking when people began arriving for dinner. Typical.
Anyway, I love my mom’s classic turkey, so I took inspiration from her, read a whole bunch online and then made some turkeys (yup plural, and I still have three more to make between now and Christmas). And you guys, I swear by this turkey you see here today.
It’s perfection and I could not be more excited about it.
As you can read from the title, Herb and Butter Roasted Turkey with White Wine Pan Gravy, my turkey is simple and traditional. Pretty sure it doesn’t get much more classic than this.
Just the way I like it.
The secret to my turkey is a butter soaked cheesecloth. I read about this method of cooking the bird in this month’s Food and Wine. The second I read about it, I knew I had to try it. It’s flipping genius!
You soak a layer of cheesecloth in melted butter (mine is full of fresh thyme, sage, parsley and lemon zest!) and then drape the butter soaked cheesecloth over the bird. Then you roast the turkey with the cheesecloth ON the bird. The cloth protects the skin from burning all while basting the turkey with butter the entire time it roasts.
Genius I tell you, and the skin comes out perfect, the meat is incredibly moist and the flavor is spot on! You do not even need to tent the bird with foil, the butter soaked cheesecloth works magic guys and it could not be easier.
Soo the gravy though?!? My mom has alway has always had trouble with gravy. Like it was either clumpy, too thin or flavorless. I get it, gravy can be hard, but this pan gravy will make your life simple. Nothing too tricky and it gets made in the very same pan you roast the turkey in. Hello less dishes – YES!
Plus, the flavor is out of this world. It’s all about those pan drippings. 🙂
So are you excited yet?? Are you going to start planning Thanksgiving? It’s T-minus twenty days away and I have then next couple weeks packed with my personal Thanksgiving menu. Think sweet taters, pies, cookies, mashers, casseroles, salad, bread and the works. I may even throw a few drinks your way this holiday season too.
Wait, question: are we into drinks? Like cocktails? With booze? Let me know.
It’s gonna be a really good November. But since Turkey is the star of the show, I figured I would start there.
Next up are the apps, sides, desserts and a couple easy dinners too (you know cause we all gotta eat between now and the big day – duh!).
YUM. Did you break out the stretchy pants yet, cause I think it may be time. I am full-force (like intensely so) in all holiday GO mode, so excited!
SIDE NOTE: My dad asked, since we had turkey in October, if that meant we could skip it at Thanksgiving. I practically looked at him like he was insane. I mean, what??!? Who skips the turkey on Thanksgiving? Guys, he is out of his mind I tell ya. Like losing it BIG TIME.
Or he’s just a giant Scrooge, thinking a combo of both actually.
Herb and Butter Roasted Turkey with White Wine Pan Gravy.
Servings: 8
Calories Per Serving: 671 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 (14-16) pound turkey, giblets and neck removed
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 tablespoons fresh sage, plus more for stuffing the bird
- 2 tablespoons fresh thyme, plus more for stuffing the bird
- 3 tablespoons fresh parsley
- zest of 1 lemon
- 3 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 piece large of double lined cheesecloth
- 2 lemons, halved
- 1 garlic head, tips sliced off
- 1 onion, halved
- 7-8 cups low sodium chicken or turkey broth
White Wine Pan Gravy
- 1 cup white wine
- 4 tablespoons salted butter
- 6 tablespoons all-purpose flour
- drippings from the turkey
- 2-3 cups low sodium chicken or turkey broth, as needed
- 1 tablespoon fresh chopped sage
- kosher salt and black pepper, to taste
Instructions
- 1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and allow to come to room temperature.2. Make the butter. In a medium bowl, combine the 1 stick butter, the sage, thyme, parsley, lemon zest, salt and pepper. 3. Preheat the oven to 450 degrees F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan.4. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining 1 stick butter and melt it over the low heat on the stove or in the microwave. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the bird, covering most of the bird. Drizzle any remaining butter over the turkey.5. Pour 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. I like to baste the turkey with the drippings 2 times throughout cooking and when doing so rotate the roasting pan.6. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a cutting board, tent loosely with foil and let rest 20-30 minutes before slicing.7. Make the gravy. Strain the liquid from the roasting pan, skimming off most of the fat. I like to pour the broth into a 4 cup measuring cup and then place in the freezer for 10 minutes. This helps the fat rise to the top of the surface. Once you have skimmed the fat, add enough broth to equal about 4-5 cups total of drippings/broth.8. Place the roasting pan over two burners and add a splash of wine (about 1/2 cup) to deglaze the pan. You want to scrape up all those brown bits on the bottom of the pan. Once the pan is throughly deglazed, add the butter and once melted, add the flour whisking to combine. Cook stirring constantly, until the mixture is golden, around 5 minutes.9. Increase heat to medium high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add reserved broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook, continuing to stir, until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.
Notes
To save a little time, you can prepare the compound butter up to a week in advance. Just store, covered in the fridge until ready to use.
Here is the cheesecloth I use.
That picture? It makes you happy and excited, right?? I know, me too!!
This post was originally published on November 2, 2015
Wow! This is the best turkey recipe I have come across. I used it for both th Thanksgiving turkey and Christmas turkey . I believe the cheesecloth helped lock in the juices. The turkey was juicy and flavorful. I was not a fan of the gravy so I just made a simple gravy with the drippings and it was great. Highly recommend this recipe!
Hey Moriya,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Happy Holidays!
My family made this recipe for Thanksgiving this year and it was a hit! The turkey and the gravy were delicious!
Hey Lauren and Brian,
Awesome!☃️ I am so glad to hear this recipe was enjoyed, thanks a lot for making it!
This recipe will FOREVER be my go-to for turkey. Super easy and so good, moist, flavorful! I baked a 6lb fresh turkey breast, turning down the oven at 20 minutes after popping the bird in the oven. The gravy is so easy too! It did not get too thick when it sat after serving and reheats well.
Hey Kimberly,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
10/10 if I could. This recipe was amazing and the gravy..what a nice touch! Thank you we enjoyed it so much!
Hi Jeanette,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
This is my 3rd year making this turkey for my family Thanksgiving. And it is without a doubt the BEST turkey one could make for Thanksgiving. It turns out perfectly moist and taste absolutely delicious every single time. I get compliment after compliment on the cook and how good it taste. After 3 years I have firmly determined this will be the turkey recipe I use for the rest of my life as long as I am in charge of the turkey. There is no need to try anything different when you have found perfection.
Thanks so much, Noel! So glad this recipe is always enjoyed by your family! Happy Holidays!
The turkey turned out amazing! I did brine it 24 hours before and basted it every 30 minutes, just in case. I didn’t add the extra broth halfway point because I had plenty of broth still. This is definitely one of the best turkeys we have ever made. It was so good that the family nominated me to make it again. Thank you for the recipe!
Hey Jackie,
Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!
The turkey was a crowd pleaser. Great flavor and juicy. I tripped the amount of herb butter that goes under the skin and on top. I also basted the turkey with butter melted on the stove with a few leaves of sage, thyme and rosemary.
Hey Rafael,
Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!
This is my go to recipe for roasting a turkey and it comes out perfectly every year. I typically have a bigger bird and scale the recipe up.
Hey Shemaiah,
Fantastic! I appreciate you making this recipe each year and your feedback, love to hear it always turns out well! Have a great weekend!
I used this recipe yesterday and the turkey came out SOOOO great. Thank you!
Hey Daniel,
Happy Holidays! Thank you so much for making this recipe and your comment, love to hear it turned out well for you!
Wonderful. “Simple” yet so flavorful. Our bird was very small: only 9lbs and took a little over 3 hours to cook.
Added to the recipe book. Thank you! Happy Holidays
Hey Ellie,
Thanks so much for making this recipe, I am so glad it was a winner! Happy Holidays!
My turkey came out perfect! I have never cooked a full turkey before so I did use a wet brine the day before, which I don’t think was necessary. Other than that, I followed the recipe exactly and I’ll definitely be doing this every year
Hey Paige,
Awesome! Thanks a bunch for choosing to make this recipe, I am so glad to hear it was a hit! Happy Thanksgiving!
Made this recipe for Thanksgiving and the cheesecloth worked amazingly. I sat the turkey on top of the giblets, turkey neck, chopped carrots, celery and onion and the gravy was amazing. I’ll be using this recipe again.
Hey Abigail,
Thanks so much for making this recipe, I am so glad it was a winner! Happy Holidays!
The BEST recipe! My turkey was delicious and moist. Thanks!
Hey Annie,
Love to hear this! Thanks a lot for making this turkey, I am so glad it was a hit! Happy Holidays!
Made this for Thanksgiving and it was amazing! Turkey was moist and delicious as was the gravy. Everyone commented on the “dress” (cheesecloth) and thought it was a brilliant idea. I will definitely make this again. 10/10 HBH!!
Thanks a bunch, Lori! So glad to hear your family enjoyed this recipe! Happy Holidays!
Any need to dry brine the turkey the day before? Or can you prep the turkey with the butter rub the day night before and put back in fridge then pull out 1hr before baking ?
Hey Josh,
I don’t brine my turkey:) Yes, you can prep the night before and keep in the fridge. I hope you love this recipe!