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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 Delicious! I am planning on using this recipe this year for Thanksgiving, I just have a couple quick questions:
I am cooking a 20 lb turkey, should I increase the amount of compound butter?
Also with your cook time, the portion of time that the turkey is cooking at 450 for 45 minutes should I keep that time the same or increase that time with the larger bird or just cook it at the lower temperature for longer?
Thanks, I can’t wait to try this!
HI Tabitha!
You can increase the butter if you’d like, adding an additional stick. You may not need all the butter, but it never hurts to have additional butter!
Keep the cook time at 450 the same, but roast longer at 350 to ensure the turkey is cooked throughout.
Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Could I prepare this the night before?
Hi Meg, you can roat the night before and then warm before serving. That will work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Looks delicious! In the past, we have deep fried turkey at Thanksgiving but this year I am baking it. I have a question….does the turkey sit in the broth while baking or do you place the turkey on a rack inside the roaster?
Hi KIM! I like to place the turkey on a rack while roasting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi there, I am looking forward to making this for Thanksgiving. I have a 15 pd turkey that will be pretty snug in my roasting pan, with a rack, which I think is suited for chickens. I bought a disposable aluminum roasting pan, which, of course does not have a rack included. I notice you do use a rack. I need this to be perfect! How would you counsel me? I didn’t see any comments that anyone had success without using a rack. Please advise! Thank you!
HI Colleen! If the turkey fits on your rack, use it! It’s OK if it is snug on the rack. If the turkey is just way too big, not a huge deal. Roast the turkey without the rack. The underside of the bird will not be as crisp and the turkey will move around a little while roasting, but the turkey will still be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks awesome. I’m going to try the cheesecloth method this year, all because of your post. Do you have a recommendation for white wine for the gravy? Thanks so much!
Amazing! I hope it turns out amazing for you Jennifer! I do not have a preference actually, go ahead and use whatever! Pinot Grigio or Chardonnay are always great too.. Thank you! xTieghan
Quick Question:
I have an electric roaster that I usually use. Can I still use the cheesecloth method? It has a lid and I didn’t want to catch anything on fire lol! I’ve never cooked a turkey in an oven. What do you think?
HII! I have not used an electric roaster, but others have done so and have had success. I am sure it will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
How did you slice the turkey to get those wide slices?
HI! Below is a how to on slicing turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
https://www.thekitchn.com/turkey-carving-for-beginners-251014
Love everything you do!!
If I wanted to make a dairy free version of this do you think it would work?
Would you do olive oil? margarine? combination of both?
Thank you!
Hi! I would recommend using olive oil or if you can, ghee. I am sure that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I love the cheesecloth idea. But how much do I use? Your link is to 4 yards. Surely I don’t need that much. Will you please explain how much to use.
Thank you and hugs. We have tried and loved so many of your recipes.
Hey Abby! You only need enough to cover your turkey. The size will depend on the size of your bird. Just fit the cloth to your bird by place the cloth next to the birth, then cutting out a rough rectangle. Cut it a little large then you think, you can always trim the cloth down. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
We usually use a cooking bag for the turkey. Do you think i could put the cheesecloth still on top of the bird or do I have to ditch the bag? Thanks!
Okay Tieghan, so far everything, without exception, that I have made with your recipes has been amazing…so…am committing to this method for this years’s turkey. I do have one question-turkey in the roasting pan on a rack, or no rack?
Thanks, and here’s to the perfect turkey!
Hi Judi! I live to use a rack when roasting my turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Do you see any problems with using a separate turkey roaster as opposed to the oven? Or another question would be is there a roast ahead option, like a day in advance? If only a day of option, do you have an tips on timing it with sides and one oven?
Hey Ashely! I am sure using a turkey roaster will work great. I have not done this, but I know others have and have had success. You can also roast a day ahead and warm the turkey with chicken broth to help keep it moist. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi, How many days in advance can you rub the butter on the turkey before roasting it assuming you keep it in a bag in the fridge once marinated? Thanks in advance!
Hi Theresa, I am unsure exactly as I have not prepared my turkey this way. I wouldn’t leave the turkey in the fridge with the butter for more than 24 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi Tieghan,
This recipe is wonderful! My friend made it last year and was kind enough to share the source with me. I am going to make it this year but am using a smaller bird (9-11 lbs) in a fan assisted oven. I have been trying to work out the adjustments on temperature and time myself, but I wondered if you could advise me, as I am pretty sure I will get it wrong… Thank you so much!
Best,
Victoria
Hi Victoria, I recommend googling this for the most accurate cooking time, but from what I have read you need to cook you bird for a total of 2 1/2 to 3 hours. 45 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Tiegan,
We bought a 12 pound bird this year. How should we adjust the cooking time?
Hey Sarah, I recommend googling this for best info, but from what I have read you need to cook you bird for a total of 2 1/2 hours. 45 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan