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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
This turkey was amazing! I did stray a bit from the instructions because my turkey got really Smokey in my oven at 450. I ended up using about 2.5 containers of chicken broth to keep the cheese cloth moist through the baking process. My turkey took a lot longer than the estimated 12 mins/pound but the seasoning was amazing the technique of using cheese cloth made it so soft and delicious. No dry turkey with this method!
Thanks so much for making this recipe, Meghan! So glad to hear it was enjoyed and thanks for sharing what worked well for you!
Just made this for Thanksgiving today and it was the BEST turkey I have ever had! Thank you so much for the recipe- everyone absolutely loved it! And the gravy was spot on too! Will always use this in the future!!
Yay! Love to hear this, Lyndsey! I appreciate you choosing to make this recipe! Happy Holidays!
Hi there! Thank you for all your help with my questions. Just wanted to report back that this turkey was a HIT! My almost 12 year old niece who hates turkey and “ doesn’t eat it” gave my turkey at 9.5/10! I highly recommend!
Happy Thanksgiving!
Hey Kim,
Thanks so much for making this recipe, I am so glad it was a winner! Happy Holidays!
Every year, our thanksgiving food is utterly scrumptious, thanks to you.
Thanks so much, Colleen:) Love to hear all of the recipes turned out well for you! Happy Holidays!
I have been doing Thanksgiving for between 35 and 65 people every year for 25 years and I used your recipe for the turkey this year. Best turkey I’ve ever made. Thank you so much. I love all your recipe and I think you are the best cook ever
Hey Jessica,
Wow! That is quite the Thanksgiving! I am so glad this recipe was enjoyed, I appreciate you making it! Happy Holidays!
This was very good! I have never done this method with the cheesecloth before – and it turned out great! The turkey did brown through the cheesecloth perfectly.
I did brine my turkey overnight, just because I always do. I’ll continue to use this combination!
Hey there,
Awesome! Love to hear this recipe turned out well for you, thanks for making it!
Hi! My turkey has been cooking for around 3 hours now and it’s still pretty pale, (it’s a 13 pound turkey) what do you recommend I do?
Hi Natalia,
Have you been basting your turkey? You didn’t cover it with anything other than the cheesecloth, correct?
Hi! This looks sooo good! I am going to be making this on Saturday for my thanksgiving celebration since I am working today(I’m a nurse). Do you keep the cheesecloth on the whole time or does it come off towards the end ? Thanks!
Hi Amy,
You will leave the cheesecloth on the entire time. Please let me know if you have any other questions!
I used to use my great grandmother’s turkey recipe for Thanksgiving. I tried this recipe 3-4 years ago and I will continue for years to come. SO good, if you haven’t made it don’t hesitate. Always delicious and so moist!
Hey Christalle,
Thanks for making this recipe each year, I am so glad to hear it is always enjoyed! Happy Holidays!
I’ve been using this recipe for several years now and it’s always a crowd pleaser!
Love to hear this, Jake! Thanks for making this recipe each year, so glad it is always enjoyed by your family!
Do you have your oven on traditional baking mode or convection? Thank you!
Hi Laney,
I use regular baking mode. Please let me know if you have any other questions!
Looking forward to making this again! I am going to commit to the cheesecloth this time and see how it goes. Also, any tips on how to cook the giblets and neck to zshuzsh up the gravy? Thanks and happy thanksgiving!!
Thanks so much, Chris!! I would just simmer those on the stove top. Happy Thanksgiving!
Hi! Excited to try this. How would I adjust for a 9 lb turkey? Also for the butter, I’m assuming the herbs are chopped finely and placed with butter when doing the rub, correct?
Thanks 🙂
Hi there,
Yes, that is correct for the butter. For the cook time, you will need to reduce by 12 minutes per pound. Happy Thanksgiving!
Do bake the turkey in a roasting pan directly or do you use a rack? I have both and want to make sure. Thank you!! I am so excited to try this recipe!
Hi Wendy,
If you have a rack you can go ahead and use it:) Happy Thanksgiving!
I have to extend the 5-star review when I saw it’s only sitting at 4.35! This is our 5th maybe 6th year using this amazing recipe. It is so reliable & has impressed every Thanksgiving. Thank you for making such a delicious, relatively simple recipe for a fickle bird. We love it!
Thank you so much, Crystal! I am so glad your family has enjoyed this recipe for so many years:) Happy Thanksgiving!