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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! This is my first time ever cooking Christmas Dinner and I’m a little intimidated. I’m planning on making this recipe and a prime rib. Question: If I cook the turkey the night before and cover it in romaine then slowly heat it up so that I have the oven free for the prime rib, will that work? Sorry! I’m a dinner party cooking novice so I’m just unsure of how to go about this all. Thank you!
Hi half baked harvest! Please ignore this question, I will be making my turkey the day of and following the recipe to a t. Thank you:)!!
Thanks Danielle! Let me know if you have other questions. Hope you love this and Merry Christmas!
WOW! Great question, Lilian! I have a convection oven also, and I am soooo glad you asked this! I take it that we lower the temp. from the 450 degrees for 45 min., to 325 for the rest of the time? Is that correct?
Hi Leslie, I would roast at 425 for 45 minutes and then 325 for the remaining time. Let me know if you have other questions.
Thank you soooo much for responding, & explaining that I need to reduce the temp. of my convection oven. I would not even have thought of that! I’m excited to try this,and by the looks of all the responses, it looks like it will be a hit!!! Keeping my fingers crossed! Have a Merry Merry Christmas!!
Your welcome!! Hope everyone likes it!! Merry Christmas!
I just made this recipe por a xmas dinner I had with friends and was a total success! I’m making it again for xmas dinner with my family and just have one question. My mom’s oven doesn’t have a roasting option, is it the same time if I use a conventional oven?
Hey Lilian! So happy you love this recipe! for a convection oven, reduce the oven temp by 25 degrees. The turkey might cook a little faster (that is what a convection oven does), just be sure to check it throughout cooking with a thermometer. Let me know if you have questions. Happy Holidays! ?
Thank you so much!! Just made it and the timing was perfect with your directions! Best wishes this Christmas!
So happy it was good! Thanks Lilian!
I have water in my mouth, it must be wonderful!
Awh thanks!!
I used this recipe for my first ever turkey this year, and it turned out great! Not dry at all!! Now instead of being scared to roast a turkey, I can’t wait to do it again!
So happy you liked it Rachel!! Hope you had an amazing Thanksgiving!!
Best. Turkey. Ever.
glad I found this on Thanksgiving eve.
Ah yay! so happy you liked it! Thank you
I asked about the garlic clove earlier but never mind. This was the best turkey ever. Don’t know how the cheesecloth method works but it made the best turkey I’ve made in years. And the best gravy! Didn’t even need to drain any fat off. Thanks so much!
YAY! SO happy to hear that Patti!! Hope you had an amazing Thanksgiving!
I do not like turkey. I have never liked tofurkey. It is always dry as dust and never has any flavor. Until today! What follows is how I followed your recipe. The Monday before Thanksgiving I made the compound butter, wrapped it into two rolled packages and put it into the refrigerator. Tuesday evening I pulled out the turkey breast (as we didn’t have enough people to justify the entire bird) and put one of the rolls under the skin of the turkey, put the turkey on the rack of the roasting pan and put it into the refrigerator uncovered to allow the skin to dry out for a little over a day and a half for crispier skin. Obviously a small turkey breast did not take as long to cook as your big bird, but the cheesecloth came off easily (I was concerned about that) once it was finished. The flavor! Oh my goodness, it was amazing! I will never cook turkey any other way! Thank you so much for sharing this wonderful recipe.
WOW!! YAY! I’m so so happy it worked out for you! Sounds like you made an amazing thanksgiving dinner!! Thanks Holly!!
This recipe is amazing! Everyone loved it and it was very easy to make thanks to your detailed directions. The cheesecloth really keeps the turkey moist and the flavors are so rich. I made the gravy in a saucepan and forgot the sage but it didn’t matter – it was delicious (even my former gravy hating kids couldn’t get enough). Thanks for yet another excellent recipe. I’ve got it bookmarked for next year!
The cheesecloth is a great little secret!! So happy it was good!! So happy you made it! (:
My mom and I made our turkey for thanksgiving this year using this recipe and it was absolutely delicious. It came out juicy and golden brown and filled with flavor. It was a huge hit and not at all difficult to prepare. The gravy was fantastic, as well, and people said it was their favorite part of the meal. Thank you for sharing this!
YAY!! SO happy it all came out well!! Thanks so so much for making it Ashlie!!
Here’s a question I haven’t seen here! I realize it’s Thanksgiving and you won’t be getting back to me today but can I take that yummy roasted garlic inside the cavity and add it to my mashed potatoes ie food safety? First time trying this! Have a great Thanksgiving!
Hey Patti! I think that would be fine! I use my roasted garlic for other dishes too. Happy late Thanksgiving! 🙂
This looks marvelous. I have a couple of questions. What is the reason for the cheesecloth? Also, Will the cheese cloth stick to the turkey and pull the browned skin off, or does it come off without sticking to the turkey? Thank you so much. Happy Thanksgiving ?
The cheesecloth keeps the turkey moist and protects the skin from burning. I have not had issues with the cheesecloth sticking to the turkey. Let me know if you have any other questions. Happy Thanksgiving! 🙂
Hi. Gonna make this today. Question..do you put turkey on a rack in the pan or directly on the bottom of pan? Thanks
Hi! I put the turkey on a rack. Let me know if you have other questions. Happy Thanksgiving!
Thanks. Its in the oven as we speak. Cant wait.
Hope it was delicious!!
I’m planning on doing this tomorrow, how long do you suggest cooking it if it’s a 20 lb turkey?
HI! I recommend 41/2 to 5 hours, but be sure the turkey is fully cooked before slicing. Let me know if you have questions. Happy Thanksgiving!
It looks like you trussed the turkey? I’ve read it can lead to white meat being dried out… recommendations? Also, what are the specs of the seasonings going inside of the turkey? I.e how many lemons? Or just the one lemon the zest was taken from? Also, how are you rotating the pan? Horizontal to vertical?
It’s my first year and expectations are high from everyone ?
Hey Nadia!! I have never heard this, but I don’t have any issues with my turkey being dry. I use 1 lemon (the one I zested and a handful of fresh herbs inside my turkey. I roast my turkey horizontally. Let me know if you have any other questions. I am happy to help in any way. Hope the turkey is a huge hit. Happy Thanksgiving!
Tieghan 🙂
In the ingredient list you have 2 lemons, halved but in your response to Nadia you state that you use only the 1 lemon which you zested. Should I use 1 or 2?
Thanks!
Hey Angie! I am so sorry for the confusion. Either 1 or 2 lemons will be fine, but I used 2 for the turkey pictured since it was on the larger side. If you can fit two lemons halves in your turkey go for it, if not just use 1. Let me know if you have any other questions. Hope you love the turkey and Happy Thanksgiving!