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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 Tieghan,
Our bird is 9.8 lbs, how would I adjust the cooking time? Thanks!!
Hi Caroline,
You will want to cooke for 12 minutes per pound. I hope you love the recipe! xTieghan
10 pound turkey also. 45 minutes at 450, then 12 minutes per pound at 350?
Yes, that’s correct!
This will be my second time making this turkey! Last years turkey was the best turkey I have ever had. I followed the directions to a t and it came out perfectly!!! Thanks for all of the yummy goodness!
Hey Jessica,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
Hi! Are shallots missing from the gravy ingredients here? I notice they’re on the make-ahead recipe linked on the Thanksgiving menu, but not on this recipe. So excited to make everything – thanks!
Hey Joanna,
You can use 2 shallots in the gravy if you want to add those. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! So I’m going to make this for the 2nd time! This recipe has redeemed my turkey roasting skills! I was going to give up on them until I used your recipe! Thank you and blessing to you and your family! Carrie
Hey Carrie,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
Excited to try this recipe! Just ordered my cheesecloth. Question after watching your IG highlight…use the roasting rack with the pan or no? I usually use the rack, but maybe I don’t need to?
Hey Kristi,
I like to use the roasting rack. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Did you set the turkey on a rack with your roasting pan or just directly in the pan with no rack? Thanks!
Hey Rachel,
I put my turkey on a rack. Please let me know if you give the recipe a try! xTieghan
If if was using a counter top electric roaster is there any special adjustment in the cooking time/method?
Hey there,
Sorry, I have never used an electric roaster so I am not sure how to advise on the cooking. Best of luck! xTieghan
Whoops I posted under wrong question.
Sumre
November 20, 2021 at 3:55 PM
Alrighty…here’s the outcome adjusting the cooking times for an electric roaster……..soggy skin ? BUT, the flavor was still out of this world. I crisped up the skin as best I could transferring to the oven under broil for a couple of minutes. The other fantastic news is that I now have all the gravy drippings my heart desires AND now that I have that experiment out of the way, I can rest assured my “turkey day” turkey will be done to perfection in the oven and not in the roaster! Who wants to experiment on Turkey Day! Not me!! Thanks so much for all your social media outlets that let us learn all the things from you!!!
Hey Sumre,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
I made this for Friendsgiving (15lb) and it turned out perfectly! I’m going to try to make it for thanksgiving but I have a 30lb turkey! Do I cook it for 45min at 450F and then add 12min/lb at 350F? Or double the time at 450F? Thank you!
Hey Chelsy,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. I would do the 45 min at 450F and then 12 min/lb at 350F. Have a great Saturday! xTieghan
Thanks Tieghan! Excited to wow the family with your recipe! Mostly using HBH recipes tomorrow!
Hi Tieghan! Do you cover the turkey with foil for any duration of the cooking process? Thanks!
Hey Casey,
No, I do not cover with foil, you can follow the instructions as is. Please let me know if you give it a try! xTieghan
Hi! I’m super excited to try this recipe. The butter soaked cheesecloth is what convinced me. I was planning to brine the turkey before roasting. Would I need to make any adjustments to the directions above? Thanks!
Hi Tieghan! I am just doing turkey breasts this year instead of the whole bird….are there any adjustments to the recipe I need to do? Thank you! FYI your butternut squash mushroom stuffing recipe has been a staple on my Thanksgiving table for 5 years now.
Emily, Buffalo, NY
I have the same question since I’m making an 8 lb turkey breast too this year.
Hey Emily,
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.
xTieghan
What do you do with the wine? I can’t find it in the recipe instructions. thank you for all your great recipes!! They’ve never steered me wrong!
Hi Abbie,
The wine is used in step 8. Please let me know if you have any other questions! xTieghan
I have the same question for the wine as well. Also, do we put the breast on a rack as well? Thank you!
Hey Penny,
The wine is used in step 8 and if you are using turkey breast and not a whole turkey you will place directing in the pan. I hope you love the recipe! xTieghan
Hey Mackenzie,
I never brine my turkey, but I am assuming you would not need to adjust anything. Please let me know if you have any other questions! xTieghan
Hi! I’m a huge fan of your cooking. Making this tomorrow and im trying to decide if I should spatchcock the bird before cooking it. I’ve never made a whole bird — worried that it won’t cook evenly and the white meat will try out. What are your thoughts?? Thanks again!
Hi! Love all of your cooking! I am very worried about doing this with the cheesecloth. I am one of those people that uses a turkey bag which has always been foolproof. Would using a bag be ok with the rest of the recipe?
Thank you!
Hi Maria,
Sorry I have never used a bag so I don’t know how that would work. I use the cheesecloth method every year, it’s the best. xTieghan
Hey Stephen,
I never spatchcock my turkey, I use this exact recipe every year. Let me know if you give it a try! xTieghan
Hi Tieghan! Is there a butter substitute for those that are lactose-intolerant? Would love to try this recipe. Thank you!
Hey Gem,
I’ve only ever made this with butter but I would suggestion using ghee. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi I’m making a 19lb turkey this year, how should I adjust the recipe to accommodate?
Hey Victoria,
You will need to add 12 minutes per pound. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi! There’s only 2 of us for Thanksgiving this year so instead of making a full turkey I got a bone-in turkey breasts. Will this recipe still work and do I need to change the temperature/baking time? PS-I’m using all half baked harvest thanksgiving recipes this year and I’m so excited! Thank you!
Hi Allison,
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.
Hello! My family loves crispy skin on a turkey. Does the cheesecloth allow for the skin to get crispy? Or should I remove at the end?
Hi! I bought the cheesecloth that you recommended. You say “double lined” in the ingredients- does that mean two layers of it together?
Hey Sabrina,
It sure does! I hope you love the recipe! xTieghan
Hey Kristen,
You can follow the recipe as is, the skin will get crispy. I hope you love this recipe, please let me know if you have any other questions! xTieghan