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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! Love your blog, and all of the recipes of yours that I have made.
Question: do I roast in the turkey in the pan without using the rack? And if so, then when I pour the broth in, does that mean it’s in direct contact with the turkey? Thanks!
Hi Rochelle,
Thanks for your kind message! I like to use a roasting rack with my turkey:) If you do not have one then you can skip it and then yes the turkey will be sitting in the broth. Please let me know if you have any other questions! xx
Ok, great – I use a rack too. Thanks for getting back to me and happy Thanksgiving!
Hi Tieghan,
What do you do with the whole garlic head after that’s stuffed in the turkey during roasting? Do you incorporate it in your gravy?
Hi Jessica,
You are going to toss everything that is stuffed in the turkey:) Please let me know if you have any other questions! xT
I’m really excited to try this recipe Thai year! However, I can’t find fresh sage anywhere. What could I use in its place
Hi Jenn,
Are you able to find dried sage? That would work for you! I hope you love this recipe! xT
This looks amazing! Apologies if I missed this, but do you brine your turkey beforehand?
Hi Stephan,
I do not brine my turkey:) Please let me know if you have any other questions! xT
I made this exactly as written last year and it was the best turkey I have ever made!!! I will make it this way going forward until I die. Thank you Tiegan! ❤️❤️
Suzanne,
Did you put the turkey directly into the pan (minus a rack)?
Thx!
Rochelle, I used a rack
Thanks, Suzanne!
LOL thank you so much Suzanne:) I am so glad you loved this recipe as much as I do! Have a great Thanksgiving! xx
How should I adjust the ingredients for a 10lb turkey? Thank you!
Hey! Wondering the same thing. Planning on having a 10-12 lb Turkey this year.
Hi Nathalia,
You can cut the ingredients in half:) Please let me know if you have any other questions! xT
Hi Sophia,
I would go ahead and cut the ingredients in half:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! Looking forward to trying this recipe this year.
Do you baste over the cheesecloth? or do you lift the cheesecloth, baste, and put it back?
Did you ever hear back if you baste over the cheese cloth or remove it?
Hi Kristy,
You are going to baste over the cheesecloth:)
Hi Melissa,
You are going to baste over the cheesecloth:) Please let me know if you have any other questions! xx
This is a silly question but I’ve always wondered, is a rack necessary when roasting a turkey? It looks like you place the turkey directly in the roasting pan. I’d love to not have to deal with cleaning a roasting rack after making the turkey! Also, thank you for making all my holiday meals something that my in-laws rave about. You’re my secret weapon! Happy holidays!
Hi Ally,
I like to use a roasting rack for my turkey, if you have one I would use it, but if you really don’t want to it will be fine:) Please let me know if you have any other questions! xx
I am so excited to try this recipe! Does following this recipe in a convection oven, make a difference?
Hi Kayla,
You should be just fine to follow the recipe as written:) Please let me know if you have any other questions! xx
hi there – can you season the night before and do you ever brine the turkey before seasoning?
Hi there,
You are going to want to do everything for the turkey the day of. You can make your compound butter up to 1 week in advance. I do not brine my turkey:) I hope you love this recipe! xx
Super easy recipe to use and produced an amazing turkey! I did pull it out at 155° and let it carry over to 165°. It was cooked all the way through and super moist. I maybe could have used a little more salt.
Hey Gab,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
Hi Tieghan,
I am braving the bird this year! So excited…your recipes *never* fail me!
Question, I am making it at my house and transporting to my grandma’s (~45-50 minutes away). I am concerned of keeping it warm and/or drying it out trying to heat it up when I arrive to her house. Any tips?
Happy Thanksgiving!
Hi Ariana,
Thanks so much for your kind message!! Ahhh, that is a tough one! I would pour extra broth over and cover with foil for reheating so it doesn’t dry out. I hope this helps! xx
I am so excited to make this turkey again!! I made it two years ago and it was out of this world delicious!! My Aunt is one of the best cooks I know, I call her the Martha Stewart of our family. She was visiting for Thanksgiving and said that was one of the best turkeys she’s had. I will never use another recipe for my turkey. This one is it!!
Awe, love to hear this Carly:) Thanks so much for sharing with your family and choosing to make this recipe! Happy Thanksgiving! xT
Any recommended modifications for a 20-25 lb turkey? Assuming the cook time is longer but would any other measurements change?
Hi Shay,
Yes, you will need to add 12 minutes per pound and then I would add 1/2 to the recipe ingredients. I hope this helps! xx
Hey!
If I’m doing a 21 pound bird in an oven roaster rather than the oven, how long and at what temperature? Any tricks to get it to brown with an oven roaster?
Hi Kait,
So sorry, I have never used a turkey roasted before so I am not familiar with the cooking times and temps. Please let me know if I can help in any other way! xx
I am wondering if I can use this recipe for a 5lb. bone in turkey breast and if so how long should I bake it? Thank you…
Hi Susie,
Here is my recipe for turkey breasts:
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.