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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
Looks wonderful! Question: do you place the turkey on a rack in the roasting pan?
Hi Jessica! Yes, I roast the turkey on a roasting rack. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I have a V rack that goes in my roasting pan. Would you use that or suggest just putting turkey in pan? After researching and getting frustrated by so many options- brine or not, wet/dry brine, free range, kosher, organic, cook slow& low or high temp- we weren’t sure what to do! What kind of bird do you use? We will try this recipe and hope for the best! Thank you!
Hi Erica! I use an organic free range turkey from Whole Foods. I do not brine my turkey. I would use the roasting rack as it does help the turkey crisp nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you post the cheesecloth you prefer? I saw it on Instagram but didn’t capture it in time!
Hi! Linked to the cheesecloth below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+Mtm1EcjTSragSj9pXvH7MQ
How should I adjust the cooking times to accommodate a 25lb turkey? My family is massive and I will need to make two of them.
Hey Lydia! I recommend checking an online source for the cooking time to be safe. I google it and it looks like a 25 pound bird needs about 4 1/2 to 5 hours in the oven at 350. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi, I can’t wait to make this! Do you recommend grade 50 or 90 cheesecloth?
HI Katie! Grade 90 is great Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks great and I am excited to try it this year!
Question- do you brine your turkey beforehand when using this recipe?
Hey Alyssa, I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How much do I adjust the ingredients if I have a 20lbs Turkey?
Hey Erica! I would recommend using an additional 1/3 of all the ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Making my first ever turkey (yikes), but I trust you! 2 questions – do you roast it directly in the pan or on a rack in the pan to elevate the turkey? When adding broth part way thru, do you pour it on top of the turkey or directly on the bottom of the pan? Recipe testing this this week with a chicken!
HI Diane! I would roast on a rack if you have one. It works best to elevate the turkey. I like to pour around the turkey when adding the broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Loved the turkey! everyone commented how turkey is usually never their favorite, but mine was so good! Thank you for your thanksgiving recipes i made 3 for friendsgiving today and each one got a compliment for how good they were.
Awh that is so amazing!! Thank you for trying this, Devon!! xTieghan
Totally using this recipe for Thanksgiving this year! Thank you!! Is there anything else I can substitute the wine with for the gravy?
HI! You can use an equal amount of chicken broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This will definitely be used on Thanksgiving! Could the wine be swapped out for anything?
HI! You can use an equal amount of chicken broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have made this the last two years and it turned out wonderful each time. This year I’m doing a bigger turkey 18-20 lbs. How do you recommend tweaking the recipe for a bigger turkey?
Hey Courtney, the only thin you need to do is cook the turkey long at 350 degrees. You should have enough butter for that size bird. I would roast a total of about 4 hours, but please check the turkey throughout cooking and for best results use a meat thermometer. If the turkey feel like it needs more butter, use an additional stick. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Would this work in an electric roaster as well?
Hey Sarah, I am not familiar with electric roasters, so I really am not sure. I would think if the roaster is just like an oven that it would work well, but again I am not sure.
I am so sorry I could not have been of more help. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks fantastic! Do you think I can use this same recipe and butter soaked cheese cloth in my table top turkey oven? Happy Holidays!!
Hey Heather! Yes, I think that will be great!! Just make sure to adjust cooking time according your turkey oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Practiced this recipe on a whole chicken this past weekend in preparation for Thanksgiving and it turned out perfect! Can’t wait for the big day!
Love to hear that! Thank you Lauren! xTieghan