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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 looks amazing and definitely will be my recipe for this years thanksgiving turkey. We wanted to use our smoker to cook the turkey. Do you think the cheese cloth will still work in the smoker?
Hi Carolyn, I am not familiar with turkey smoking, so I really am not sure. I would not recommend the cloth for the smoker however as I worry it could be dangerous. But again, I am not sure. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is my official turkey recipe! It’s the best recipe for Thanksgiving turkey I’ve seen and used!
I just have one question – what kind of white wine do you use? I’ve made two turkeys with this recipe and each time I’ve tried a different wine. (They both have been to die for) I’m just curious what your preference is. Thank you so much! Only 14 more days – I CANNOT WAIT!!
Hi Jessica! I love using a white wine such as Pinot Grigio or Sauvignon Blanc.Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
HI, This looks like an amazing recipe!!! I am serving 27 people this thanksgiving. Would you recommend I roast a very large turkey or 3 small ones? Any tips on re-heating the turkey in case i need to roast some the night before? This is my first time hosting Thanksgiving. Its panic time!!!
Hey Patricia, I would recommend roasting 2 medium size (16-20 pounds) each to feed that many people. To reheat the turkey, slice the turkey and place in a baking dish with a little chicken or turkey broth to keep the turkey moist. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Let me just say I used this recipe last year and everyone loved it!! I’m so excited to use it again this year!! ♥️ Thank you!
Thank you so much Dyanna! xTieghan
This looks incredible! I love all of your recipes. I can’t wait to try this for thanksgiving this year! Do you have any advice for the timing for a 16.34lb turkey using an electric roaster? Thanks!
Hi Melanie, I am so sorry but I am not familiar with using an electric roaster and I do not feel comfortable advising you on a cooking time. I would recommend following the directions the roaster provided. I am so sorry I could not help you more!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
It browns the skin even with the cheesecloth on top? Excited to try this!
Hi Shelly! Yes, the skin browns even with the cheesecloth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is my go-to turkey recipe every year, but this year lots of family is going out of town, so it will just be me and my bf for dinnwr. Do you think this recipe would still work for a bone-in turkey breast? Vs a whole bird.
Hi Jessica! yes, bone-in breast will be amazing. Just be sure to adjust the cooking time accordingly. Please let me know if you have any other questions. Thank you! xTieghan
Hi Tieghan,
I’m hosting my first Thanksgiving and I want to give your cheesecloth method a try! I’m wondering what type of cheesecloth you use. The link you have posted in an old comment is now the link to some Avengers action figures?? I’d love an updated link!
Thanks!!
Hey Kristen! Linked to the cheesecloth I love below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+SkBbPR5sXMmb2fF2a5cRpA
Hi Tieghan! Love all of your recipes! You are my go-to for when I’m having the, “I don’t know what to cook tonight”. Anyway- the company I work for is giving us all 10-pound turkeys. Any thoughts on time adjustment for that?
Hey Andie, for a 10 pound bird you should cook around 1 1/2 hours, 45 minutes at 425, then finish the cooking at 350. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Any suggestions for using a roasting pan that cannot go on the stovetop? Is there a good alternative for getting the gravy made another way?
HI! You can transfer all the pan drippings to a large saucepan. That should work great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there! Love all your recipes and plan to use many for my ‘Friendsgiving’ this weekend! I have a guest that is coming who is dairy-free. Would you recommend either a vegan butter or olive oil to substitute for the butter in this recipe or not at all? Thanks for any help!
Hey Hannah! I would recommend olive oil. I think that will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I am cooking 2 turkeys this size in one oven, will this change the cooking times?
Hi Ashely! First, have you checked the sizing the of your oven? Are you sure both turkeys will fit? If yes, then yes I do think you will need to add more cooking time. I can’t really say how much since I have not tested the recipe this way. I would guess around an hour more time, but I would use a meat thermometer to be sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How does one time the food for the table? This has always been tricky for me in order to keep things hot– in terms of when to heat rolls so they are not cold by the timme the other food is ready and making vegetables so it is not too early etc. A food time prep would help.. Thank Tieghan!
Hey Kimberley! I always recommend making an oven schedule so you know when everything should be going in an out of the oven, Anything that needs to be kept warm should be covered with foil. Also, try to use either the instant pot or slow cooker for some of your sides. This will help keep oven space free. I have A LOT tips in the below 2 post. Hope this helps you!!
https://fett-weg.today/my-2017-thanksgiving-menu-and-guide/%3C/a%3E%3C/p%3E
https://fett-weg.today/our-2018-thanksgiving-menu/%3C/a%3E%3C/p%3E
Have you ever tried brining a bird and then spatchcocking it? Mmmm…It’s divine! And I still put that butter under the skin. Simply amazing.
I will look into that! Thank you Stacy! xTieghan
How do you pick your bird? So many options; heritage; organic; etc? Where do you get yours?
Hey Anne! I always pre-order mine, Organic, from Whole Foods! I don’t usual buy a heritage turkey, but always free rang organic. I recommend checking with your local butcher and asking where they are getting their turkeys or stop at Whole Foods and order from their selection. I have done this every year and it has never failed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??