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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 may be a silly question, but would you recommend cooking the turkey with the cover on the baking dish?
Hi Vic,
Not silly at all, but no, I would not cover the turkey:) I hope you love this recipe!
This is my go to Turkey recipe for Thanksgiving! The cheesecloth makes all the difference! It’s amazing!
Thanks so much, Erica:) Love to hear you enjoyed this recipe, I appreciate you making it! Happy Sunday!
If I am cooking two 12 lb turkeys in one oven will the time need to be lengthened?
Hi Laura,
You might have to increase slightly, but just keep an eye on the temps of the birds. You definitely don’t need to double your cook time:) I hope you love this recipe!
Hi! I had read that for a 15 lb turkey it needs to cook for 4.5 hours. Have you found you’ve had to keep it in longer than the 180 minutes?
Hi Andie,
So I like to cook my turkey at 450F for 45 minutes and then reduce the temp to 350F to cook for 2 hours or until the turkey reaches 160F.
I hope this helps!
I had always heard that each time you open the oven door to baste the turkey,
the temp. drops in the oven! Have you ever experience this happening?
Hey Leslie,
Unless you are leaving the oven open for an extended period of time, this should not be an issue:) Please let me know if you have any other questions!
Roasting this today! Do I use all 3 tsp of salt in the compound butter or is it for seasoning the turkey separately? Thank you!
Hey Randi,
It’s all for the compound butter:) I hope you love this recipe, let me know how it turns out for you!
Hi! I have made this before and it was a hit! Someone also suggested a dry brine and then following with all of ur steps. Have u ever done this.
Thanks so much, Jen!! I am so glad to hear you have enjoyed this recipe. I’ve never done a brine with this recipe before, but I definitely think you could give it a try!
What’s the best way of reheating the turkey for serving. without drying it out?
Hi Brooke,
I wouldn’t recommend reheating the turkey, it should be perfect for serving after allowing it to rest and then slicing. I hope you love this recipe!
Do you have insight on if I stuffed the turkey with dressing? I appreciate it!
Hi Aimee,
I would not recommend stuffing your turkey:) Please let me know if I can help in any other way!
Do you use a roasting rack or straight on the roasting pan?
Made this the other day with a roasting rack and it was delicious. I have heard from others just to put straight in the roasting pan…
Hey Danielle,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot! You can do either one, I like to use a roasting rack if you have it!
I have a 22lb turkey. Any tips for prolonged cooking
Hi Taylor,
You will need to add 12 minutes per pound to your cook time. Please let me know if you have any other questions!
If I am using a turkey roaster oven, do I set the temp the same and follow the directions or are there adjustments I would need to make?
Hi Kendria,
I’m so sorry, but I have never used a turkey roaster before, so I really can’t speak to that.
Sorry I couldn’t be of more help!
Wondering what your thoughts are on using a baking bag for this recipe! Would I use it with the cheesecloth, or without?
Hi Jennifer,
I’m so sorry, I do not have experience using a baking bag, so I really cannot speak to that.
Sorry I couldn’t be of more help!
Hi T!
I’ve made this turkey recipe for my small family and it’s been a hit year after year! Now we are hosting 18 people and have to make a 27 lb turkey. Any suggestions on baking times?
Hi Haylie,
Thanks so much for making this recipe each year, I’m so glad it is always enjoyed! You will need to add 12 minutes per additional pound. I hope this helps!
I was making a similar sized turkey and interested in this recipe, do you think you would need to almost double the ingredients? POssibly need two cheese clothes? Any other insight would be great if you have it! Thanks in advance!
Yes, I would double the entire recipe and you will for sure need more cheesecloth. I hope this helps!
I’m worried the turkey won’t brown with the cheesecloth over the top the whole time, do you not remove it at all during the cooking process to brown the turkey?
Hi Tom,
I promise you the turkey will brown, this is my tried and true recipe! I hope you love it!
Hi Tieghan, I have someone who can’t have dairy in the family–can we sub olive or avo oil for butter when soaking the cheesecloth?
Hi Brittany,
What about dairy free butter sticks? I think that might be the best option here! Let me know if I can help in any other way!
I have an electric countertop turkey roaster to free my oven for other dishes. Can I use this recipe with cheesecloth in my roaster (the cheesecloth could be touching the sides of roaster)? If so, Would anything change with the recipe?
Hi Susan,
I personally have not tried this, but I’ve had other readers comment and say that it worked well for them.
Sorry I couldn’t be of more help! I hope you love this recipe!
This was the recipe I used for my first turkey last year and it was such a hit! I’ve made a few more turkeys since then using this recipe and now I’m known for having the best turkey in the family! Thank you so much for sharing this recipe! Can’t wait to get your latest cookbook. Already told my husband it’s the only thing I know I would love to have this year to add to my collection.
Thanks so much, Hayley! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!