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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
If I used this recipe for a roast chicken, would that temperature and time be any different?
Thank you! LOVE your recipes!!!
Hey Emily,
I would follow the cooking times and temps from this recipe:
https://fett-weg.today/magic-faux-tisserie-chicken/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
How long should I cook for if I have a 10 lb Turkey?
Hey Sarah,
You will need to reduce by 12 minutes per pound. I hope you love this recipe, please let me know if you give it a try! xTieghan
I want to spatchcock my turkey this year but love your recipe.with all the herbs and butter. Would using the cheesecloth still work if I spatchcock the turkey or should I leave that part out?
Hey Renae,
I’ve never tried this, but I don’t see why it wouldn’t work for you! Let me know if you give it a try, Happy Thanksgiving! xTieghan
Hi Tieghan!
Just to confirm, you cook the gravy IN the roasting pan correct? Not in a new stovetop pan?
Also, it’s just my mom and I for thanksgiving so was thinking of just doing a small chicken. I love this recipe and would love to apply it and adjust cooking times- so you think that would be ok?
Thank you so much!
Hey Marci,
Yes, that is correct so you can get all of those tasty brown bits from the turkey. Also, yes a chicken would also work. I hope you love this recipe, Happy Thanksgiving! xTieghan
I have a 20lb turkey, should I stick to the 45 minutes for thr inital roast?
Hey Christa,
Yes, that’s correct. I hope you love the recipe, Happy Thanksgiving! xTieghan
Can you use this recipe with a Turkey breast?
Hi Danielle,
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
I want to use this recipe to cook a turkey in Boulder, CO (high altitude 5,328 ft) do I need to increase the cooking time? If so, how much for a 17lb turkey or per pound?
Hey Bridget,
You can follow the recipe as is, add 12 minutes for the extra pound of turkey. I hope you love the recipe! xTieghan
Can you stuff the turkey (bread stuffing) and still use this recipe and the cheese cloth?
Hey Patti,
I would never recommend stuffing your turkey. In order for the stuffing to be safe to eat, you will need to over cook your turkey, making it dry. Please let me know if you have any other questions! xTieghan
Super excited to try your recipe this year! Question for you…I have a convection oven and my turkey is 20 lbs, how should I adjust the cook times?
Thank you in advance!
Hey Kirsten,
So sorry, I have not cooked my turkey on convection, so I can’t say for sure. Let me know if you give the recipe a try! xTieghan
Hi! Compound Herb butter question- just making mine ahead this eve- it tastes salty! Should it?? The 3 tsp seems like a lot or do we want it that way?
Nevermind, thank you Tieghan!
Hey Dorian,
You will want it that way, remember you are covering a whole turkey with that butter. I hope you love the recipe! xTieghan
A friend gave me this recipe and CANNOT wait to try it! I know the recipe says to take out of the oven when the internal temp reaches 160 degrees . After resting will probably go to 165 degree. My question is where should one put the thermometer – in the thickest part of the breast or in the thigh?
Thigh…always the thigh! But don’t touch the bone
Hey Mary,
You will want to put the thermometer into the thickest part of the thigh. I hope you love the recipe. Happy Thanksgiving! xTieghan
I recently had to become dairy free. Instead of using butter, do you think this recipe would work using olive oil in its place?
Hey Lucy,
I would probably use ghee in place of the butter, I am not sure olive oil would be the best option. Let me know if you give the recipe a try! xTieghan
The first turkey I’ve ever made and it was so delicious and easy to make! All my guests were so impressed with how juicy and flavorful it turned out. 10/10
Hey Kate,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Do you believe in dry brining the turkey before cooking it. I love your butter cheese cloth idea. Just wondering if I can skip the 2 day dry brine process.
I’d love to hear about this, too! Can/should we dry brine and then begin at step #2? Asking as a Turkey novice!!
So I’ve never brined my turkeys, this year though I am going to wash and prep the bird the day before and leave in fridge uncovered. I have been using the cheesecloth method for YEARS, and it comes out PERFECT!! The only difference is I only put it on the breast and I baste with butter/juices roughly every 30-35 mins and remove cheesecloth during the last hour, creating a perfectly evenly browned bird. I also cook on 325 for a longer period of time…a 20lb bird will take around 6 hrs. I know when it’s done by looks and jiggling the leg, if it easily rotates and meat is semi falling off, its done!!
I never brine my turkey, I don’t find it to be necessary.
Hey Bambi,
I never brine my turkey:) Let me know if you give the recipe a try! xTieghan
For the 1st time, I will go “brineless” and try your recipe straight up. I’ll let you know how it goes!! 🙂
I hope it’s delish:)
Looking forward to making the herb roasted turkey and graveyard. My turkey is 22 + lbs I’m figuring 20 min a lb and will go with the internal 160 or higher?
Hey Marie,
You will need to add 12 minutes per pound. Please let me know if you have any other questions! xTieghan