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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,
Do I need a rack for roasting or can I place the turkey directly into the roasting pan?
Thx! Can’t wait to try 🙂
Hi Clarity,
You can use place the turkey directly into the roasting pan if you do not have a rack. Please let me know if you have any other questions! xx
Question: could you follow all the same steps, but cook the turkey in a smoker? I’ve made this recipe the last 2 years in the oven and it has come out perfectly ever time! Looking to do somehin thing a little different.
Hi Emily,
Thanks so much for making this recipe! So sorry, I have never used a smoker before so I am honestly not sure! Sorry I couldn’t be of more help. xx
Hi Teaghan! I can’t wait to use this recipe- I am curious if I were to use a 20lb turkey how this would shift the other portions for the recipe?
Thanks in advance!
Hi Samantha,
I would do this recipe plus 1/2. You can adjust the serving size above the ingredient list and the measurements will adjust for you. I hope this helps! xT
Can I just skip the gravy part?
Hi Diane,
Sure, if that’s what you want to do:) Please let me know if you have any other questions! xx
Can I use a butterball turkey for this recipe?
Hi Diane,
You can use any turkey you like:) Please let me know if you have any other questions! xx
Do the 3 teaspoons of salt all go in the herb butter?
Yes, that is correct:)
Hi! Do you put the turkey right in the roasting pan or on a roasting rack on the pan?
Hi Meghan,
I like to use a rack, but if you don’t have one, that’s okay too! Please let me know if you have any other questions! xT
can I still use the cheese cloths if I’m making the turkey in an electric roaster? I was thinking of letting the skin brown for a bit first at a high temp then adding the cheese cloth after. What are your thoughts? Thanks again!
Hi Taylor,
So sorry, I have never used an electric roaster, but I don’t see why that wouldn’t work for you. Please let me know if you have any other questions! xx
I’m thinking of doing the same thing.
I was going to put the metal pan in the oven to brown then transfer to the electric so I can use the oven for other cooking. Best if luck!
Thoughts on stuffing the bird with stuffing and how that would impact cook time or other instructions? Thank you!
Hi Colleen,
I do not recommend stuffing your turkey with stuffing. Please let me know if you have any other questions! xx
What would it look like to spatchcock the turkey using this recipe?
Hi Isabella,
I’ve never done that with this recipe, but I would just lay your cheesecloth over the spatchcocked turkey. Please let me know if I can help in any other way! xx
Hello,
Would you have a substitute for the white wine? Some of my family members don’t drink, and I wanted to accommodate their dietary needs.
Thank you!
Hi jessie,
You can just use additional broth in place of the wine. Please let me know if you have any other questions! xx
I want to make this but I’m just using one turkey breast how would I do the lemon and onion and what would the cook times look like?
Hi Maitlynn,
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.
This turkey breast recipe sounds delish! I want to try it for a Friendsgiving this week. I didn’t see where the white wine goes in the recipe. Is it just in the bottom of the pan while roasting? Thanks so much!
Yes!! Sorry for any confusion, Paige!
What type of white wine do you use? I’m going to attempt the turkey breast recipe as it’s just me 🙂
Hi Kathie,
I like to use a chardonnay! Please let me know if you have any other questions! xx
Hey! When you say rotate the breast do you mean like literally turn the pan around or flip the breasts over in the pan?
Hi Becka,
You will want to turn the pan around:) I hope this helps! xT
My mother-in-law used cheesecloth!! She was a good cook! She doesn’t cook anymore but I still use a lot of her recipes.
Hi Wendy,
I love using the cheesecloth, your mother-in-law is a smart lady:) Have the best week! xT
Hi Tieghan!
I was wondering what your thoughts were on brining? I normally buy a fresh turkey and brine it first. I’m just not sure if this step is all that necessary and wondered what you thought? Also, do you use a fresh turkey or a typical frozen grocery store brand that many times already has a brine solution injected? I’d love to skip the brining of my fresh bird if it’s really noticeable.
Hey Debra,
I always love to use a fresh bird! I never brine my turkey, I know some people really love it so you can totally do that if you want, but I just don’t find this recipe needs it:) I hope this helps! Please let me know if you have any other questions! xx
Hi there:)
Will the chicken skin be crispy if you put broth in the bottom of the pan?
Hi Laura,
It sure will. Please let me know if you have any other questions! xx
Do you use a traditional or convection oven? I’m thinking of trying our new convection option but not sure how that affects time/temp.
I use a traditional oven:)
Making this with my friends for friendsgiving and they got a 27 pound turkey! So from other comments, am I right that I need to cook for 12 minutes per pound of turkey total or in addition to the first 45 minutes at 450°F? Also should I double the compound butter for this? And finally about how much gravy does this make?
Hi Christine,
Thanks so much for choosing to make this recipe! So you can keep the 45 minutes at 450F but then you will want to add 12 minutes per pound once you reduce the temp to 350F. You will definitely want to double the rest of the ingredients, if not, triple them. This will make about 2 or 3 cups of gravy. I hope this helps! xx