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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 there! I’d love to wrap it in bacon. Should I skip the cheesecloth if doing this? How should I adjust my steps/cook time by adding bacon?
Hi Brittany,
So sorry, but I have never tested or have seen a turkey wrapped in bacon so I really am not sure on how to advise. Sorry I can’t be of more help! xx
Ah, I’m so bummed….
I used a leave in thermometer & My turkey was dry, back to the tent method!
Also the gravy was lemony from the cavity lemons, next time I’d leave that out. Lemony poultry / gravy isn’t very thanksgiving like.
Hi Liz,
So sorry to hear you did not enjoy this recipe, how long did you roast your turkey for? I don’t use a leave in thermometer, I go by the pounds and bake time. Let me know how I can help! xx
Hi Tieghan! This is my first time making a turkey and your website was my go-to to find a recipe because your recipes are amazing! I’ve purchased your recommended cheesecloth, however, this is my first time ever using one. Do I need to wash it before I use it? If so, how do you recommend? Thank you so much!
Hey Miranda,
Thanks so much for making so many recipes!! You do not need to wash the cheesecloth:) Please let me know if you have any other questions! Happy Thanksgiving! xx
Hi! I have an 18lb turkey, since it’s close to 14-16 in the recipe, should I increase any ingredients? Still stick to the 45 at the start and then increase time, or do a little longer for the initial 45?
Thanks 🙂
Hey Kate,
You should be fine just following the recipe as is and then adding additional time at the end for roasting. I hope you love this recipe! Happy Thanksgiving! xx
Thank you so much!
Hi! Do you brine or do anything special with the turkey beforehand? Thanks! Excited to try it!
Hey Lindsay,
Nope, I don’t brine my turkey:) You can follow the recipe as written, it’s exactly what I do! I hope you love the recipe! Happy Thanksgiving! xx
If using convection oven, would that affect the temperature or baking time? I’ve read that you need to reduce both when using convection for roasting turkey?
Hi Jane,
Yes, although I’ve never used convection so I am not sure how you would need to adjust the recipe. Sorry I couldn’t be of more help! Happy Thanksgiving! xx
This looks amazing! Can’t wait to try! Would you put the turkey on a rack? Or just set it into the pan?
Hi Jenn,
I like to use a rack for the turkey. Please let me know if you have any other questions! Happy Thanksgiving! xx
You mentioned in your Thanksgiving menu that you’re doing this recipe but with chicken breast and thighs instead of a whole turkey. Do you have any recommended adjustments to make this recipe using a turkey breast instead of a whole turkey?
Hey Kristen,
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.
Can you still use the cheesecloth ?
No need to use the cheesecloth for the breasts:)
Thank you for replying to all of us during a busy Thanksgiving week!
What is the wine for in the turkey breast recipe? It’s in the ingredient list but not mentioned in the recipe instructions.
Hi Kristen,
If you would like to use the wine you can use that to make the gravy:) I hope you love this recipe, please let me know if you have any other questions! xT
Two questions: if I want to put stuffing in the bird does that change the cook time? When you say compound butter…is that the butter with all the herbs?
Hi Susan,
I would not recommend putting the stuffing in the bird because then you are going to have to add cooking time to make it safe to eat but then the turkey will be overcooked. Yes, the compound butter is made in step 2;) Please let me know if you have any other questions! xx
Do you put the Turkey on the rack in the roasting pan or sans rack?
Hi Elisabeth,
I like to use the rack:) Please let me know if you have any other questions! xT
Can you reuse the cheesecloth again after or is it basically ruined?
Thanks! 🙂
Hi Becca,
You can toss the cheesecloth after its use:) Please let me know if you have any other questions! xT
Hi! Can’t wait to try! What white wine is best? I drink reds lol and the compound butter? Did I miss that step or is that the butter that the cheesecloth soaks in?
Thanks and Happy Thanksgiving!!
Hi Marcie,
I like to use a Chardonnay. The compound butter is made in step 2. Please let me know if you have any other questions! xT
What would it be like if I made this with oil (olive?) instead of butter for a dairy-free turkey? Can still use butter in the gravy as he won’t eat that. Thanks!
Hey Kate,
So sorry, I really don’t think olive oil would be the best option here, margarine would probably be better, but I haven’t tested this. Happy Thanksgiving! xx
I have done a dairy free Thanksgiving for years, using an olive oil and herb paste under the skin and on top, very similar to this recipe. It works fine. I’m intrigued by the cheesecloth idea and will try it soaked in olive oil.
Good to know!! Thanks for sharing Kathy!!
I subbed the butter for a compound duck lard/beef tallow. Turned out amazing and still tasted like butter while remaining dairy-free.
Hi Chris,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
I have a 22lb turkey 😬 Aside from cooking time, what other adjustments do I need to make?
Hi Elaine,
I would also double all of the ingredients to cover the turkey! I hope this recipe turns out well for you, please let me know if you have any other questions! xx
Hey Tieghan and Eolanie i also have a 22lb turkey. How much longer do you suggest to cook?
thanks!
You’ll have to add 12 minutes per pound:)
Hi Tieghan! My husband and I made this recipe last year and it was such a hit! This year, we plan to only cook the breasts and thighs (I think I saw that your doing the same this year). Can you provide your method for this? Cooking times, etc.? Thank you in advance!!
Same! I have a very small family (3) and would like to do just the breast but didn’t see info on how to cook it?
Thank you!
Hey Madison,
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.