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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
This turkey looks gorgeous and I’m planning on making it for thanksgiving this year. One question though, does the cheesecloth prevent the turkey skin from getting crispy at all? Thanks!!
Hey Melanie! The cheesecloth does not prevent the skin from get crisp. It’s crispy and perfect! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi! Was wondering how carefully you have to remove the cheesecloth when the turkey is done – does it stick to the skin at all? Also, we always cook our turkey at 450 degrees for 30-45 minutes, then cover it with a foil tent until the last half hour or so to allow it to brown more. Assuming if we try your cheesecloth method, then we should forget the foil tent? Have always worried that the turkey will get too brown. We do stuff our bird (my husband won’t relent on that!), so don’t know if that makes a difference or not…? Thanks 🙂
HI! The cheesecloth does not stick the skin and you do not need to be careful when removing it. There is no need for foil with this recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I can’t wait to make this. It will only be 2 of us for Thanksgiving dinner but as soon as I saw this recipe I knew I had to try it along with your buttery herbed mashed potatoes.
YES! I hope you both love this recipe, Tracy! Thank you so much!
Can’t wait to try this on Thursday! Thank you!!
Thank you! I hope this turns out so amazing for you!
Has anyone tried this in an electric roaster?? Any tips?
HI! I have not tried an electric roaster. I dont feel comfortable advising you on cooking the turkey this way. So sorry, wish I could help. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I used this recipe last year and turned out delicious! This year I have a bigger party and am using a 21 pound bird. What variations would I have to make?
HI! I recommend doubling the herb butter, cooking the turkey at 450 for 45 minutes as directed, and then cooking longer at 35 until the turkey is cooked through. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
They don’t sell cheesecloth where we live (sigh…small town out of USA) Any suggestions as to another option? I do have an oven bag left over from last year? Thank you so much!
Hey Helen! Could you order on Amazon? There really is not replacement for the cheesecloth. Amazon link below. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
https://rstyle.me/n/dbx2rgb9wzf
This may seem like an idiotic question but what is double lined cheesecloth? Is this just 2 layers of cheesecloth or is there a specific type of cheesecloth that I should purchase ??♀️
Hey Stephanie! Below is the cheesecloth I use. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
https://rstyle.me/n/dbvfrrb9wzf
Looking forward to trying this! You say in the ingredients for the sage and thyme “plus more for stuffing the bird”, but then don’t say in the directions to include those with the lemon and garlic. Do I throw some in the cavity as well? Thanks!
Hey Emily! Yes, include the additional herbs with the lemon garlic. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Hi! I am new at all this and was curious about the white wine. Is it just any white wine or do you recommend a certain brand?
Thanks
HI! I like to use a dry white wine, such as Sauvignon Blanc or Pinot Grigio. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I made this turkey last night for Friendsgiving and it turned out perfect! Thanks so much for the amazing recipe!
I am so glad this turned out so well for you, Raven! Thank you!
Looks delish! If my turkey is around 27lbs would I double the ingredients? Also would I cook it at 450 for the 45mins or would I have to do it longer?
P.S I have made several of your recipes and they are always a crowd pleaser!
Hey Daniella! I would cook at 450 for 45 minutes, then bake longer at 350 until the turkey is cooked through. I would double the ingredients for the butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I made this turkey last year for my first ever Thanksgiving, and am making it again this year as it’s my first time hosting! I’m incredibly excited because it was absolutely delicious and I’m hoping my in-laws will love it too.
Do you have any tips on adjusting cooking time for a larger turkey?
I plan on buying my turkey early next week, and am not sure if a 16lb turkey will suffice for 5 very hungry adults and leftovers for everyone to take home (and for myself to keep of course. Husband is hoping for a week long of turkey sandwiches).
Hey Shannon! You can certainly us a large turkey. If you are using a 20 pound turkey, you do not need adjust the measurements for the ingredients, just the cooking time. I would cook at450 for 45 minutes, then cook longer at 350 until the turkey is cooked through. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Looks delicious!! Did you bribe the turkey for a few days before doing all of this? Can’t wait to try it!
Hey Pam, no I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
What kind of turkey do you use? Frozen? Fresh? Pre-brined?
Hey Anna! I usually use a fresh, organic turkey, but have also used frozen turkeys with great success. I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan