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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
Hi! Do you recommend a particular type of wine for the gravy?
Lauren
Hey Lauren,
I like to use a dry Chardonnay. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I am making a smaller 10-12 pound turkey. How would you adjust the recipe?
Thank you!!
Hey Mary Lee,
A general rule of thumb is to cook the turkey for 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My roasting pan has a removable rack in it. Should I put the turkey on the rack, or should it sit right in the pan with all the chicken broth?
Thanks for your help!
Hi Lorrie,
I would put the turkey on the rack. I hope it’s delicious! xTieghan
I love that recipe for the turkey breasts! Been trying to figure it out myself since I made the original (to my delight, by the way!). Is there a way to PIN the smaller recipe?
Hey Patti,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Sorry there is not, it’s not an official recipe on the blog. xTieghan
When you baste the turkey do you lift the cheese cloth or baste over it?
Hey Mel,
I like to baste over the cheesecloth. I hope you love this recipe, please let me know if you have any other questions! xTieghan
Hi! So excited to try this recipe. I have a 24lb Turkey but cooking on the convection setting of the oven. What cook time and temperature setting should I use? I’m so nervous I’ll mess it up. Thanks so much for your help.
Hey Julie,
You will need to add 13 minutes per pound until your turkey reaches an internal temp reaches 165F. I hope you love the recipe, best of luck! xTieghan
This was my first time hosting a Thanksgiving event and roasting a turkey and it turned out fantastic! I didn’t expect the cheesecloth to look as dark as it so quickly but I definitely think it helped with keeping the bird moist longer after basting the 3 times during the cook time. The only thing I’d like to try differently is getting a crispy skin at the end. Perhaps removing the cheesecloth for the last 30 minutes of baking? Overall, very happy and got lots of compliments!
Hey Jessica,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
Can I do this with turkey breast as well?
I have the same question!
Hey Jess,
Here are the instructions for using turkey breast:
Butter Roasted Turkey Breasts
Prep Time: 20 minutes
Cook Time: 60 minutes
Serves: 6
2 skin on, bone in turkey breasts (about 4-5 pounds total)
1 stick (1/2 cup) salted butter
1/3 cup mixed chopped fresh herbs, such as thyme, sage, and parsley
zest of 1 lemon
kosher salt and black pepper
1 head garlic, skin left on and head cut in half horizontally
4 shallots, halved
1 cup white wine
1. Preheat oven to 425 degrees F.
2. In a small bowl, combine the butter, herbs, lemon zest, and a pinch each of salt and pepper.
3. Gently loosen skin from the turkey breasts. Rub butter under the skin and all over the outside of breasts. Season with salt and pepper.
4. Arrange the thyme sprigs, garlic, and shallots in large roasting pan and then place the turkey breasts, skin side up, on top. Roast turkey breasts, rotating halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160 degrees F., about 45–55 minutes.
5. Transfer turkey breasts to a platter or cutting board and let rest 10 minutes. Carve and serve the turkey breasts with pan drippings and roasted shallots.
Please let me know if you have any other questions! xTieghan
I was excited to try this turkey, but mine did not turn out well. I’m sure it’s something I did, such as using an 11.5 pound turkey rather than 14-16 pound. But other issue I had is the cheesecloth got overly burned early on. I have a large Wolf oven, so it’s not as though there wasn’t enough space for the turkey and all. Also, I had to keep adding more and more chicken broth to the pan since it disappeared really quickly; therefore the gravy also didn’t turn out very well. Any suggestions would be helpful for next time. I guess I’ll just start with a larger turkey and cook it at the lowest rack in the oven (used next to lowest this time). Thanks, and I’m sure this is amazing when prepared properly!
Hey Pam,
So sorry to hear this. Since you used a smaller turkey you definitely needed to reduce your cooking time. Also, the cheesecloth does get nice and dark, but I promise the turkey will not be burning. I hope this helps for next time! xTieghan
If I have a 16.11 lb turkey is this cook time still okay?
Hey Amanda,
You bet, just make sure the internal temp of your turkey is 165F. I hope you love the recipe, best of luck! xTieghan
Hey Tieghan! Do you place the turkey directly in the roasting tin (right into the broth) or do you like to use a rack that the turkey rests on?
Hey Liz,
I like to use a roasting rack. I hope you love this recipe, please let me know if you have any other questions! xTieghan
Hello! I’m hosting my first ever Thanksgiving, and every single dish I’m making comes from your site. I want to make a traditional stuffing, and I noticed this turkey recipe doesn’t call for stuffing. Can I add that or will it throw my times off? Thanks!
Hey Kate,
I never cook stuffing in my turkey, in order for the stuffing to be safe to eat you would have to overcook the turkey. I would recommend doing your stuffing on the side. Best of luck! xTieghan
I usually Brine my turkey (liquid) overnight. Can you tell me if this is Ok with the recipe… not sure if it will enhance it or change the flavor with the brine…Thanks
I have brined my turkey using this recipe for years and it is delicious!
Thank you. I was wondering about bringing my turkey and then using this method.
Hey Ellice,
I never brine my turkey and find it is not necessary with this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I’m planning to make this recipe this year, but have someone coming who is gluten intolerant. Do you think you could use cornstarch in the gravy instead of flour, or would do you think a gluten free flour would work?
Hey Anna,
Sorry I have not tested this with either GF flour or cornstarch but I think the cornstarch should work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi! Just wanted to follow up and say that I used a GF flour for the gravy and I couldn’t tell a difference! Also, this was by far the best turkey I have ever had! Flavor and moisture level were perfect! Thanks for such a delicious recipe!
So glad to hear this Anna! Thanks so much for making it!
Holy smokes!!! This turkey was amazing! It was my first time making a turkey; I hosted a friendsgiving of about 16 (ambitious I know) and this came out perfectly, honestly best turkey I have ever had. I did a dry brine on the turkey the night before but then followed the recipe to a T (though mine took about 1.5 more hours to cook as she was 16 lbs). The skin was crispy buttery and brown, and even the breast meat was juicy and moist. I normally am all about the sides, but I am genuinely so sad that I have no turkey left overs!! I want another reason to make this turkey!
Hey Shea,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Hi Shea,
I was wanting to do a dry brine on my turkey as well but don’t know which brine recipe would work best with this recipe. Can I ask what you did for your dry brine?
Thanks!