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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
I have the same cheese cloth. Do you cut it or use the whole thing?
Hi Hallie,
You will want to cut the cheese cloth to fit your turkey.
Please let me know if you have any other questions!
Thank you for this recipe! I tried it a couple of years ago and was amazed at how perfect the turkey came out. It’s now my go-to turkey recipe that we now call “The Mummy Turkey” recipe.
Looking forward to another perfect turkey next week!
Hey Jessica,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
I don’t drink alcohol. Any suggestions for replacements for the wine?
Hi Eleanora,
You can use more broth in place of the wine:) I hope you love this recipe!
Happy Thanksgiving!
Hi! I’m trying this recipe next week but I have a 24 pound turkey. I saw your comment to add 12 minutes per pound. Can you confirm if I’ll still only do 45 mins at 450 and then would I roast at 350 for about 4 hours? Should I also baste it an additional two times?
Do I need to double all of the other ingredients? Sorry for all of the questions.
Hey Alyssa,
No worries at all! Yes, you will do 45 minutes at 450F and then 4 hours at 350F for your 24 pound turkey. You can go ahead and baste it more as well. I would also double all of the ingredients.
I hope this helps, please let me know if you have anymore questions!
Thank you for responding to this! this is exactly what i needed!
Hi! Our Thanksgiving is going to be earlier in the day so was wondering could I season the turkey and put the compound butter under the skin the night before to reduce prep time in the morning.
Hey Jennifer,
You bet, that will work nicely for you! I hope you love this recipe!
Happy Thanksgiving!
Hi, I’m going to make your recipe for Thanksgiving this year and wanted to know if I salt my turkey prior to doing your recipe will it be too salty and should I not salt my turkey before trying it?
Thank you for your advice.
Hi Catherine,
I would not recommend salting the turkey prior, I would follow the recipe exactly as written. I hope you love this recipe!
Happy Thanksgiving!
Would brining it first add additional flavor? I don’t want to over do it, but wanted to try brining this year.
Hey Stefanie,
I have never done a brine with this recipe, but you could if you wanted!
Happy Thanksgiving!
Hello! Which white wine do you recommend?
Hi Aleyda,
I like to use a chardonnay for this recipe. Please let me know if you have any other questions!
Happy Thanksgiving!
I tried this recipe and it was amazing. Wondering if you use a roasting rack? I’ve had comments to use one and also not? I used a roasting rack with this recipe because of the broth in the bottom. Advice please 🙂
If I didn’t use a roasting rack would you recommend eliminating the broth? Thank you.
Love your recipes. It’s my guide to dinners all week!
Hi Danielle,
Thanks so much!! I like to use a roasting rack, but for those who don’t have one, it’s totally okay not to use one. I would not recommend reducing the broth:)
I hope this helps! Thanks for your kind message:) Happy Thanksgiving!
Hello- Do you ever brine your turkey ahead of time? Can’t wait to try this. It looks delicious!
Thanks!
Thanks so much Gracia!! I don’t brine my turkey, but you could if you wanted to!
I hope you love this recipe! Happy Thanksgiving!
Hosting for the first time this year and I made this recipe last week as a practice round, it turned out great! The drippings made a great gravy as well. Recommend all the way around.
Thanks so much, Kasey! Love to hear you enjoyed this recipe! Have a wonderful Thanksgiving!
If I make a 24 lb bird, how much time do I cook at 350?! Thank you so much
Hi Stefanie,
You will need to add 12 minutes per pound to the recipe as written.
Please let me know if you have any other questions! Happy Thanksgiving!
Thank you! I have spent three days going through dozens & dozens of Thanksgiving Turkey recipes, videos & food shows. When I saw yours I knew it was exactly what my mind was going towards this year! I can’t wait to try the buttered cheese cloth trick.
Happy Thanksgiving….cheers to many more!
Thanks so much, Deb!! I hope you love this recipe, it’s our favorite:)
Have a great Thanksgiving!
This looks amazing. When you baste the turkey, do you remove the cheese cloth and then put it back? Also, does the bird get brown even with the cheese cloth on it? Thanks so much for answering these questions!
Thanks so much, Kristen!
I baste over the cheesecloth and then yes, I promise it will brown under the cheesecloth:)
I hope you love this recipe!
I saw the link to the specific cheesecloth you use… How long of a piece do you need to use?
Hi Nichole,
The size with vary depending on the size of your turkey. You just want to make sure it is covered.
I hope you love this recipe!