Herb and Butter Roasted Turkey with White Wine Pan Gravy.
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.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Herb and Butter Roasted Turkey with White Wine Pan Gravy.
By halfbakedharvest
Course: Main Course
Cuisine: American
Keyword: butter, gravy, herb, roasted turkey, turkey, white wine
It's finally time for Turkey Talk!! I LOVE this herb and butter roasted turkey with white wine pan gravy.
Ingredients
- 1 (14-16) pound turkey, giblets and neck removed, patted dry
- 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 rinse the bird off, pat dry and allow to come to room temperature.
2. Make the butter. In a medium bowl, combine the butter, 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 half of the compound butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining 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 about 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 2-3 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 baking sheet, 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.
Recipe 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!!
Oh boy!!! It looks really good!! I never roast whole turkeys – there’s just three of us!! – but I roast whole chickens, so I guess this could work out fine with a chuck, right??? YUmm, I am salivating, though!!
http://bloglairdutemps.blogspot.pt/
Yes, right! 🙂
Thanks Miranda!
Yay, for November finally getting here! I’m so excited with you and your turkey looks like it just stepped out of a movie. It’s perfect! I will definitely have to try that cheesecloth trick and I can’t wait to see all your upcoming Thanksgiving stuff!
Thanks Tori! Hope you had a great Monday!
Gee, I am game to try this ! Cheesecloth ….what a great idea 🙂 . I just hope my turkey looks as good as yours !!!!
Thank you!! Hope you love the turkey!
I honestly don’t think I need to tell you how scrumptious this looks, or that it’s not just man food, or woman food, this is soul food! Nothing beats a perfectly browned turkey. Wife and I cooked a turkey last year and the dang thing was pink so we ended up feeding it to the dogs. We were scared!
haha! Thank you so much, Tom! Means a lot! Hope you had a great day! 🙂
PS try and cook it a bit longer this year, yikes!
Oh My God looks amazing I will definitely try to cook this food & hope I will able to cook like you.
Thanks so much!!
GORGEOUS
THANK YOU! 🙂
Yay my favorite holiday is almost here! I’m big on tradition too and this looks amazing. I love the idea of the butter soaked cheesecloth.
YA!! Thanks Julie!
Dang, girl! That turkey is BEAUTIFUL!
Thanks Lucia! Hope you had a great day!
A butter soaked cheese cloth is a genius move! And what i’m guessing turns the turkey such a gorgeous golden brown color. This turkey is going on the holiday menu, for sure.
Right! Thanks so much, Nicole! Hope you had a great Monday!
This looks delicious – I’m a massive advocate of making gravy with white wine and pan juices.
Thank you so much, Rachel! Hope all is well and you are enjoying fall! 🙂
Oh my goodness yesssssss!!! Turkey season is the best food season.
♥ Heather
hehe! Thanks Heather!
Can you believe its almost christmas, brilliant and this turkey recipe looks great.. Cant beat an exciting large bird on christmas day… : )
Many thanks for the recipe and inspiration
Christopher
No I can’t! Time goes too fast! Thanks Christopher!
Ok, I’m so coming to your house for Thanksgiving ;). This is the perfect turkey and I love the sound of that white wine gravy!!
Ya! I can’t wait! 🙂
Do you happen to have an extra seat at your Thanksgiving table Tieghan?? This turkey looks PERFECT! And that gravy sounds to die for! Awesome job!
haha! We always take in strays, so of course! 🙂
Thank you!
Awesome awesome… Looks really good!!!
Thank you so much!
Gah I love how excited you get for the holidays. I feel like I found my thanksgiving/christmas time twin! Starting November 1st I am all holiday all the time. The music, the food, the drinks, the decorations, the movies! I get so excited hahaha. And then I read your blog and get even MORE excited. Just, YES! This turkey looks out of this world and that cheese cloth method is genius. My dad will probably never relinquish his turkey cooking duties but if he did, I would have to try that. Can’t wait to see what you have coming up next!
haha! This totally made me smile BIG! 🙂
Thanks Chelsea!!
Oh my oh my. That turkey is stunning!! STUNNING. Gah! There are only two of us in our household so far, but I plan on doing this with a chicken! Yum-o!
Also, can I just give a bug and hearty “yes” to the boozy drinks? I always get super excited when I see a new drink post on your blog! 🙂 So creative!
Okay, so for the past six years I have made my turkey following America’s Test Kitchen methods – I brine it for 12+ hours, let it dry out uncovered in the fridge for another 12 hours, then roast it, flipping it 3 times during cooking, slathering with butter each time I flip, in order to fully brown each side of the turkey. I then make a pan gravy with white wine and drippings. It turns out delicious and gorgeous and perfectly moist on the inside with crispy skin, but it’s a TON of work.
Your way looks SO much easier! Quick question – it looks like from the pictures you roasted your bird breast side up, right?
And another vote from me for some drink recipes! I love holiday themed cocktails 🙂
Hey Susan!!
I did roast my turkey breast side up, always do! 🙂 Drinks are coming!
My mouths watering, this looks really really good!
Thank you so much, Jenny! Happy early Thanksgiving!!
Can you please share what roaster pan you used? I am in the market and could use some guidance. Thanks.
Hi! I use this: http://www.amazon.com/Mauviel-Stainless-5217-15-11-8-Inch-Rectangular/dp/B004ZH3DV2 Hope that helps!
My mouth is watering! Would I need to change anything to do this with a chicken?
Just the cooking times, a chicken will cook a lot faster. Thanks!
Thank you! I may have cut it down just a smidgen too much…the thigh wasn’t quite cooked enough, but the breast meat was perfect and juicy and delicious! I am for sure keeping this cooking method in mind. If you want to see how it looked I put pictures up: http://www.tasteneapolitan.com/blog/galsgiving
Looks amazing!! Thanks Hannah!
I was so inspired by your cheesecloth idea that I just went out and bought one for Thanksgiving! Cannot wait to try your method! Quick question, do you brine the turkey on your own and if so which recipe do you use?
YEAH!!! I do not brine the turkey, so I am afraid I can’t help there, BUT I thought this turkey turned out amazing with the brine. Thanks!
Did you brine the turkey?
Hi Catherine,
I did not. Let me know if you have other questions. Thanks!
Did the turkey come brined or did you skip it all together.
I do not brine this turkey. I don’t think it needs it. Thanks!
Hi!
Do you recommend marinating the turkey in the cheese cloth in advance? Or given the technique it would be unnecessary?
HI!! If you want to prep this in advance that will work great, otherwise you can just do it before baking. Hope that helps and let me know if you have any issues an or questions. Thanks!
I would like to prep this the night before…how far would you go? Could I season and fill the cavity, rub the compound butter and place the cheese cloth on top the evening before so I only have to pop it in the oven tomorrow? I have a 20lb turkey…how much cooking time should I add on? Recipe and technique look great! Excited to try. Thank you!
Hey Robin,
Yes, that will all work great. plan on 4-4 1/2 hours for the turkey. Have a great Thanksgiving!! 🙂
Hey, I love your blog! Very thank you for sharing awesome posts!
Thank you so much!! 🙂
I like the idea of the cheesecloth just wonder how you were able to get the top of the turkey golden brown being it was covered with the cloth. Can you tell us if you took the cloth off for a period of time to brown? Did the cloth begin to burn once the butter was absorbed by the turkey?
HI!! I leave the cloth on the entire time and it does brown a bit, but it also leaves the turkey’s skin beautifully golden. Just follow the directions as written and you will get the golden skin! 🙂 Let me know if you have other questions.
Hi. I’m going to attempt this! (Fingers crossed). What do you do with the neck and giblets? Can you throw it in the pan while cooking turkey?
Hey Kristi! I have never done that so I really cannot say. I normally just discard the giblets and then sometimes simmer the neck with the gravy for more flavor, but more often than not I just discard both and cook the turkey without each. Let me now if you have any other questions. Hope you love the turkey!
What times would you need if you had a much larger turkey, say 24 pounds?
Hi! I looked up online and around 4 1/2 hours. Hope you love the turkey and happy Thanksgiving!
Do you recommend brining the turkey or is that unnecessary?
Oops. Just saw the other post. Sorry! Thanks!
CooL! Hope you love the turkey! Happy Thanksgiving!
This article is awesome!
Thanks for sharing.
Thanks!
Hi!! So Im cooking Thanksgiving for the 2nd time in my life. And we have additional family joining us, one of which is my mother- the super critic. I have gone and gotten all the ingredients you listed, and will be following your recipe. Curious questions about the stuffing of the bird.. 1. Did you stuff anything into the neck cavity? 2. Did you cook your stuffing alongside your bird? 3. Have you ever done the bird with stuffing inside? My mother has always done the bird, and she stuffs it with stuffing, so Im certain she will be asking me all these questions. LoL Sorry for the novel. Hope you have a wonderful Thanksgiving!! Thanks again for this amazing recipe!
Hey Courtney!!
I always like to cook my stuffing outside my bird. I stuff the turkey with lemons, garlic, onions and herbs. I am just a stuffing baked outside the bird kind of girl. That said you can stuff this bird if you wish. Just adjust the cooking time as needed. I believe a stuffed bird takes longer (maybe research it a bit), but I am not sure since I have never done it. I hope this turkey is a hit and you can impress your mother (I think you will! I love this recipe!!). Please let me know if you have any other questions. Happy Thanksgiving!! 🙂
How long would you recommend for a 20 lb turkey?
4- 4 1/4 hours. Hope you love the turkey. Happy Thanksgiving! 🙂
I, a novice turkey cook, made this to your exact specifications, and though I was afraid it would get too dark, it was absolutely perfect! Even family members who don’t usually like baked turkey enjoyed this moist and flavorful bird! And the gravy also knocked the socks off the canned stuff we had in reserve. Many thanks to you for this recipe I plan to make for years to come!
Hey Jessica! I am thrilled the turkey turned out awesome for you, that makes me so happy! Have the best weekend! 🙂
Oh my gosh I just can’t with this turkey dhsjdldlfjwhshs!!!! I made this recipe as my first Thanksgiving turkey!! It’s gorgeous, simple, and incredibly delish. Could eat the whole thing myself 😛
<3
THANK YOU!
I am super picky about my poultry, as in it must be perfectly tender with crispy, tasty skin. I’ve tried so many different methods – al foil, bacon wrapped, cornbread stuffed – and now I have found the holy grail of turkey recipes. Thanks for making me look like a super star on Turkey Day!
A post Thanksgiving thank you! Reviewed many recipes but chose yours to prepare my turkey this year. My end result, a moist and delicious bird! I received rave reviews from my family and the gravy…to die for! The preparation was simple, and loved all the fresh herbs that went into the butter. Thank you again, and love all the pictures you post along with your recipes!!
Thank you for the recipe! Our turkey came out delicious!!! Everyone loved it.
SO happy you loved it! THANKS!
Hope you had a great Thanksgiving!
I made this recipe for our Thanksgiving meal this year. It was excellent and easy. The meat was juicy and perfect. Thank you for this wonderful recipe. I’ll be using it again next year.
Thank you for the recipe! This looks delicious. 🙂
Thank you for the recipe! Everyone loved it.
I hope so!! Thanks Carol!
Awesome article!!
This article is awesome!
Thanks for sharing.
Thank you for the recipe! Delicious 🙂
Thank you Mirian!
Delicious,I will try here, I hope it stays like yours, was very beautiful, and tasty course!
Perfect! I am happy you liked it!! Thanks so much!
Hi what kind of white wine did you use for the gravy?
Hey Caitlin! I used a dry white wine. Let me know if you have questions
Thanks! ?
Hi,
What kind of wine do you get for this recipe? I do not drink and have no knowledge of wines. Also, I’m a novice at cooking and this may be a silly question but is it okay to serve this gravy to children due to the wine?
I’m cooking the turkey for thanksgiving for the very first time and I’m so nervous. But your pictures look gorgeous and I hope my turkey turns out as beautiful as yours.
Thank you!
Hi Angie! If you are opposed to buying wine, chicken broth will work equally well. If you don’t mind the wine, just buy a bottle of dry white wine. I would ask someone who works at the store to help you (this is what I do!). The wine all gets cooked out, so it is fine to serve children. Let me know if you have any other questions. Hope this is a hit! 🙂
So, I only cover the turkey with the cheese cloth while it cooks ? or with a lid as well ? and the cheese cloth wont stick to the skin ?
Total bird noob .. hah
Hey Danielle!! Yes, just use the cheesecloth while baking, no need to cover the turkey and nope, the cloth will not stick. Let me know if you have any other questions. Thank you! 🙂
This was AHmazing ! thank you so much. This will be made every turkey dinner from now on !
YES! SO happy to hear that!
Quick question–did you brine the turkey prior? If so, wet or dry? plz explain! thnks
Nope, no brining is needed. Thanks! 🙂
sorry–just saw previous posts with the same question. NO brining! I am choosing this recipe for my first Thanksgiving!!! AHHHH..wish me luck…
Thank you! I hope you love the turkey and please let me know if you have any questions!
I hope it goes well for you Victoria! Thanks!
Hi Tieghan! I’ve been following your blog for well over a year now and I love it and it has never failed me.
Can I adapt this recipe for JUST a bone-in turkey breast? I would love to cook this up for my family this Thanksgiving. It’s my first time cooking! Eek. Thank you!
Hey Crystal!! Thank you so much! 🙂
I have not tried this with a turkey breast, but I think it would be delish! Just adjust the cooking time for cooking only a turkey breast. Let me know if you have questions. Happy to help. Hope the turkey is a hit! 🙂
Thanks so much. Would you recommend browning the turkey breast (about 7-8 pounds) at 450 and then lowering the temperature to 350 after 40 minutes or would you only roast the turkey at 350? Thanks again! I think you’re awesome!
Hi! This looks great – can you recommend a cheesecloth brand to use?
Thanks so much!
Kat
Thank you, Kathleen! I like to buy this cheesecloth: https://www.amazon.com/Pure-Acres-Unbleached-Cheese-Cloth/dp/B00JS70WEU/ref=sr_1_4?ie=UTF8&qid=1479274024&sr=8-4&keywords=cheesecloth Let me know if you have other questions. Thanks again!
Hey Tieghan!
I love your blog. Just curious: with the butter soaked cheesecloth method, I know the skin browns but is it able to get crispy?
Thanks!!
HI Madeleine! Thank you so much, you are so sweet! 🙂
Yes! The skin gets perfectly brown and crisp! It is surprising, but ti totally works. Let me know if you have questions. Thank you! 🙂
Hello,
I love this recipe! I am going to brine my bird instead of using a cheesecloth. Planning to use this same herb/butter rub. Do you think that I can use the same roasting method? I like a crisp skin. Thinking the brine will replace the moisture that would be preserved using the cheesecloth. What do you think?
Hey Jennifer! To be honest, I have never brined a turkey, so I really cannot say what the result will be. I would think the cooking time and temp would be similar, but again I do not know for certain. Hope you love the turkey and Happy Thanksgiving!
Hi! I don’t know if you would know the answer to this question. It’s similar to the one just above me. Would the turkey end up being weird if I brined it AND covered it in the cheesecloth? I found a brine recipe that I would love to try, but I also love this turkey recipe!
Hey Lindsay! I have never brined a turkey, so I am unsure. That said, I am sure you can brine it and use a cheesecloth. I don’t see why that would not work out great. Let me know if you have questions. Happy Thanksgivng!
So this will be my second time using this recipe for my Thanksgiving bird! It was a hit last year – and it was my FIRST time ever doing a turkey!!
Can’t wait to do it again! This is gonna be in the recipe cooks for many years to come 🙂
I am so glad you are loving this recipe and it made its way into your family traditions! Thank you Cindy!
Thanks so much for sharing these recipes! I made both the turkey and gravy and they were amazing! I actually used a brined turkey with your recipe and it was the best turkey I’ve ever had! Everyone raved about it and I’ll be making it every year. 🙂
Thank you Jessie!! I’m so happy you liked them!! WOW! So nice!! SO happy it was a hit!
Thank you so much for this fantastic recipe! This is the second year I’ve made this (we do Thanksgiving early) and both times it turned out so beautiful and delicious. I’m wondering if you can add in the instructions to stuff some sage and thyme into the bird cavity (you mention it in the ingredient list and pictures but not below). Happy Holidays!!
I agree with you Liz T. I am making this dish and I don’t know how many (herbs) I should stuff in the turkey…? Can you advise? Thank you so much! I am very excited to try this recipe!!
Hi Jenny! I use use and handful of each each so, 2-3 thyme springs and sage leaves. Let me know if you have questions. Hope you the turkey and happy Thanksgiving!
I bought a Butterball Turkey. Can I still use your amazing recipe or will it be too much butter using the buttered cheesecloth?
HI Barbara!! I think using a butterball turkey will be fine. I have not done it, but I don’t dee what the issue would be. Let me know if you have questions. Hope you love this and happy Thanksgiving! ?
I just made this turkey this past weekend for my pre-Thanksgiving celebration with my roommates and friends. This is only my second time roasting a whole turkey on my own, and this is the most moist and flavorful turkey I’ve ever had (rave reviews from the friends and roomies as well)! The cheesecloth is GENIUS. Thank you for such a wonderful recipe and for such easy to follow instructions! I’ve already bookmarked this to make it again next year.
WOW!! So happy it went so well!! I couldn’t be happier to hear this!! Thank you so so much!!
Hi Tieghan, I’m planning on using this recipe for Thanksgiving this year (it looks amazing!). I’m going to do everything according to the recipe, but I have a big family and my parents want to do 2 (14-16) pound turkeys. Would you recommend changing anything to accommodate 2 turkeys? Thanks so much!!
Hey Meghan! No need to change anything, just make sure the turkeys are cooked through before cutting. Are you cooking them in 2 ovens? if so the recipe should be fine as is. Let me know if you have questions. Hope you love these! Thanks!
I am cooking this tomorrow for the in laws. Just wondering, is the meat thermometer stuck in the thigh or the breast? I saw both methods and this doesn’t specify. I also wonder as traditional recipes call for 180 in the thigh, and lately I’m coming across sites that claim 155 – 165 in the thigh is plenty and anymore would dry the bird. How do you do it?
Hey Paula! I stick mine in the breast and I cook it to at least 165 degrees F. but please do what feels best to you! Let me know if you have questions. Hope you love this! Thanks!
It looks like you trussed the turkey? I’ve read it can lead to white meat being dried out… recommendations? Also, what are the specs of the seasonings going inside of the turkey? I.e how many lemons? Or just the one lemon the zest was taken from? Also, how are you rotating the pan? Horizontal to vertical?
It’s my first year and expectations are high from everyone ?
Hey Nadia!! I have never heard this, but I don’t have any issues with my turkey being dry. I use 1 lemon (the one I zested and a handful of fresh herbs inside my turkey. I roast my turkey horizontally. Let me know if you have any other questions. I am happy to help in any way. Hope the turkey is a huge hit. Happy Thanksgiving!
Tieghan 🙂
In the ingredient list you have 2 lemons, halved but in your response to Nadia you state that you use only the 1 lemon which you zested. Should I use 1 or 2?
Thanks!
Hey Angie! I am so sorry for the confusion. Either 1 or 2 lemons will be fine, but I used 2 for the turkey pictured since it was on the larger side. If you can fit two lemons halves in your turkey go for it, if not just use 1. Let me know if you have any other questions. Hope you love the turkey and Happy Thanksgiving!
I’m planning on doing this tomorrow, how long do you suggest cooking it if it’s a 20 lb turkey?
HI! I recommend 41/2 to 5 hours, but be sure the turkey is fully cooked before slicing. Let me know if you have questions. Happy Thanksgiving!
Hi. Gonna make this today. Question..do you put turkey on a rack in the pan or directly on the bottom of pan? Thanks
Hi! I put the turkey on a rack. Let me know if you have other questions. Happy Thanksgiving!
Thanks. Its in the oven as we speak. Cant wait.
Hope it was delicious!!
This looks marvelous. I have a couple of questions. What is the reason for the cheesecloth? Also, Will the cheese cloth stick to the turkey and pull the browned skin off, or does it come off without sticking to the turkey? Thank you so much. Happy Thanksgiving ?
The cheesecloth keeps the turkey moist and protects the skin from burning. I have not had issues with the cheesecloth sticking to the turkey. Let me know if you have any other questions. Happy Thanksgiving! 🙂
Here’s a question I haven’t seen here! I realize it’s Thanksgiving and you won’t be getting back to me today but can I take that yummy roasted garlic inside the cavity and add it to my mashed potatoes ie food safety? First time trying this! Have a great Thanksgiving!
Hey Patti! I think that would be fine! I use my roasted garlic for other dishes too. Happy late Thanksgiving! 🙂
My mom and I made our turkey for thanksgiving this year using this recipe and it was absolutely delicious. It came out juicy and golden brown and filled with flavor. It was a huge hit and not at all difficult to prepare. The gravy was fantastic, as well, and people said it was their favorite part of the meal. Thank you for sharing this!
YAY!! SO happy it all came out well!! Thanks so so much for making it Ashlie!!
This recipe is amazing! Everyone loved it and it was very easy to make thanks to your detailed directions. The cheesecloth really keeps the turkey moist and the flavors are so rich. I made the gravy in a saucepan and forgot the sage but it didn’t matter – it was delicious (even my former gravy hating kids couldn’t get enough). Thanks for yet another excellent recipe. I’ve got it bookmarked for next year!
The cheesecloth is a great little secret!! So happy it was good!! So happy you made it! (:
I do not like turkey. I have never liked tofurkey. It is always dry as dust and never has any flavor. Until today! What follows is how I followed your recipe. The Monday before Thanksgiving I made the compound butter, wrapped it into two rolled packages and put it into the refrigerator. Tuesday evening I pulled out the turkey breast (as we didn’t have enough people to justify the entire bird) and put one of the rolls under the skin of the turkey, put the turkey on the rack of the roasting pan and put it into the refrigerator uncovered to allow the skin to dry out for a little over a day and a half for crispier skin. Obviously a small turkey breast did not take as long to cook as your big bird, but the cheesecloth came off easily (I was concerned about that) once it was finished. The flavor! Oh my goodness, it was amazing! I will never cook turkey any other way! Thank you so much for sharing this wonderful recipe.
WOW!! YAY! I’m so so happy it worked out for you! Sounds like you made an amazing thanksgiving dinner!! Thanks Holly!!
I asked about the garlic clove earlier but never mind. This was the best turkey ever. Don’t know how the cheesecloth method works but it made the best turkey I’ve made in years. And the best gravy! Didn’t even need to drain any fat off. Thanks so much!
YAY! SO happy to hear that Patti!! Hope you had an amazing Thanksgiving!
Best. Turkey. Ever.
glad I found this on Thanksgiving eve.
Ah yay! so happy you liked it! Thank you
I used this recipe for my first ever turkey this year, and it turned out great! Not dry at all!! Now instead of being scared to roast a turkey, I can’t wait to do it again!
So happy you liked it Rachel!! Hope you had an amazing Thanksgiving!!
I have water in my mouth, it must be wonderful!
Awh thanks!!
I just made this recipe por a xmas dinner I had with friends and was a total success! I’m making it again for xmas dinner with my family and just have one question. My mom’s oven doesn’t have a roasting option, is it the same time if I use a conventional oven?
Hey Lilian! So happy you love this recipe! for a convection oven, reduce the oven temp by 25 degrees. The turkey might cook a little faster (that is what a convection oven does), just be sure to check it throughout cooking with a thermometer. Let me know if you have questions. Happy Holidays! ?
Thank you so much!! Just made it and the timing was perfect with your directions! Best wishes this Christmas!
So happy it was good! Thanks Lilian!
WOW! Great question, Lilian! I have a convection oven also, and I am soooo glad you asked this! I take it that we lower the temp. from the 450 degrees for 45 min., to 325 for the rest of the time? Is that correct?
Hi Leslie, I would roast at 425 for 45 minutes and then 325 for the remaining time. Let me know if you have other questions.
Thank you soooo much for responding, & explaining that I need to reduce the temp. of my convection oven. I would not even have thought of that! I’m excited to try this,and by the looks of all the responses, it looks like it will be a hit!!! Keeping my fingers crossed! Have a Merry Merry Christmas!!
Your welcome!! Hope everyone likes it!! Merry Christmas!
Hi! This is my first time ever cooking Christmas Dinner and I’m a little intimidated. I’m planning on making this recipe and a prime rib. Question: If I cook the turkey the night before and cover it in romaine then slowly heat it up so that I have the oven free for the prime rib, will that work? Sorry! I’m a dinner party cooking novice so I’m just unsure of how to go about this all. Thank you!
Hi half baked harvest! Please ignore this question, I will be making my turkey the day of and following the recipe to a t. Thank you:)!!
Thanks Danielle! Let me know if you have other questions. Hope you love this and Merry Christmas!
HALFBAKEDHARVEST, PLEASE ANSWER THE LAST 2 COMMENTS!!!
I know this is a busy time of year, but we need answers!
Thank you,
Leslie
Hi Leslie, I am sorry. I respond to comments every night. Sometimes and upwards of 100+. Occasionally some can be missed. I hope you understand. I have answered your comments. Let me know if you have other questions. Merry Christmas!
Well, I have to say that this was the Juiciest, most flavorful turkey we have ever had! A lot of my guests commented on how wonderful it was! I did have some issues, however, while preparing it, and could use some suggestions for next year.
For one, I had heard that we should NOT baste the turkey while cooking due to the fact that every time you open the oven door, the oven looses heat, & the turkey takes longer to cook….mine took a little over 3 hours (14-15 pound) with a convection oven because I followed your direction to a T. After the first time I basted, rotated the turkey, I thought Oh No, it’s going to take forever to cook!
Then the gravy….Mine was totally BROWN!!! Again, I followed your steps in the direction, but wasn’t it suppose to be a light color? One of my guest said it looks like a beef gravy, this is turkey!!! What went wrong?
Hey Leslie, I only baste the turkey if there are ton of drippings that have fallen to the pan, it is definitely not needed if you prefer not to. As for the gravy. how did it taste? Mine is typically darker brown too, but my family loves this! Let me know if you have other questions. Hope you and your family had a Merry Christmas!
I am glad to hear that your gravy was dark brown too, not like the photo! I did have a lot of brown bits on the bottom of the pan, so hence, maybe that is why the gravy was so dark. Any tips to have the gravy color like the photo? The gravy is very good, so I can now rest easy!!! Thank you again for a fabulous recipe!!
Hey Leslie! Just use less of the brown bits. Thanks! 🙂
When I say the gravy was brown, I mean it was like “Chocolate Brown”!!
What happened????
HI Leslie, where there a lot of browned bits in your pan? Again, how did it taste> If it tasted delicious, I really would not worry about the color.
I’m happy when I find articles talking about Delicious, Thaks!
Thank you!
What a sensational recipe, I really enjoyed it, I’ll make one now!
Thank you i hope you love it!
I’m happy when I find articles talking about Delicious, Thaks!
Thank you Sabrina!
very good
Thanks!
Realmente verifiquei novamente as dicas e não posso deixar de dizer que é perfeito, vou fazer. Obrigada por compartilhar.
Obrigado!
Wow, it’s very beautiful, I’m going to try and do it. It must be a delight.
I hope you love them! Thank you!
Hope you had an amazing ,Reviewed many recipes but chose yours to prepare my turkey this year
Thanks so much Paty! So happy you chose it, hope it was delicious!
Wow it looks very good 🙂
Thank you!
Warning: Never see this with hungry!
Haha! Might not be the best idea!
I love Turkey and I loved this recipe.
Thank you so much to share it with us, I will try it .
Thanks a ton Debby!
Does the cooking time apply to a turkey that is 14-15lb… This is the first Thanksgiving turkey I have ever made and don’t want to let anyone down.. Thanks in advance
Hi Melina! Yes, the cooking time is for a 14-15 pound turkey. Let me know if you have other questions. Hope you love the this. thanks! 🙂
Wow, Tieghan … you’ve used this a couple of years … SOOO many comments! I read through them (well, most of them) and answered all my questions but one. When you baste the turkey, I assume you baste right through the cheesecloth, yes? We’ve always found turkeys to be an easy thing to cook, but I really want to try the cheesecloth idea … I love the color of your bird. Happy 1st of Nov … BTW, are you doing anything special for Guy Fawkes’ Day? (Roasted Parliament, perhaps? )
Hey Dean! Yes, I baste right through the cheesecloth. It works great!!
haha, no, nothing special!
Please let me know if you have other questions. Hope you love this recipe. Thank you! ?
Hi!!! I had a quick question. I wanted to try this recipe this year. But we need to use an electric turkey roaster. Do you forsee any problems with that method or any adjustments that may be necessary? Thank you so much!!
HI! I am sorry, but I am not familiar with an electric turkey roaster, so I am afraid I cannot help much. That said, I think if you follow the directions on the roaster, it should probably work just fine. I would test before thanksgiving. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
This sounds awesome and you make it seem so simple! I’m going to be roasting my first turkey this year for a Friendsgiving we are hosting. We’re planning on getting a 22-24blbs bird. Aside from doubling the butter/herb mixture to compensate for the larger bird, how do you recommend I adjust the cooking time? Thanks!
HI! That size bird will need to cook for 4 1/2-5 hours. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Can’t wait to make this Turkey for Thanksgiving! It’s my first time roasting one on my own. We are planning on eating at 4pm and I am getting a 16-18lb bird. I know it says to roast at 450 for 45 minutes, then 350 for 2 hours. If it ends up being an 18lb bird, how much longer do you think I should roast it for at 350? Also, what time do you think I should put it in the oven to give it enough time to rest before serving? (I initially was thinking around noon) Thanks so much for all of your recipes. Your blog is my go to for everything!!
HI! I would roast a total of 3 hours, but be sure to check the temp of your bird during cooking. I think putting the bird in around 12 sounds great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
If my turkey is 23lbs how would I adjust the cooking times and degrees?
HI! That size bird will need to cook for 4 1/2-5 hours. Don’t adjust the oven temps. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
To truss or not to truss? That is the question. I’m trying your recipe for the first time this weekend for a Friendsgiving.
I like to just tie the legs together. Nothing too fancy. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
If I was to make this recipe with a chicken, how long would it cook for and at what temperature? Thanks!
HI! I would keep the temp the say, but cook the chicken only an hour or so. I cant say the exact time since I dont know that size of your chicken. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hey Tieghan, can’t wait to try this cheesecloth method this year for my first solo thanksgiving meal!! One quick question, do you have any recommendations on what kind of white wine to use? Not a brand, but do you use a pinot grigio, chardonnay, etc?
HI! I usually use a dry white wine, but any white wine you love to drink is what you should use. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My husbands family does just turkey breast, and I have the honors this year is hosting thanksgiving at my house. I really want to try this, think I could adapt it to a breast?
Yes! I think breast will be great, just adjust the cooking time so the breast do not dry out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you brine the turkey before roasting?
I do not brine my turkey. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hello! I am excited to try your recipe, but I am wondering about a substitution. My MIL is allergic to citrus. Do you have a recommendation if I cannot use lemon?
HI! No worries, just omit the lemon. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Can’t wait to try this next week. My first time ever making a turkey and this sounds delicious! What kind of white wine did you use? Thanks!
Hi Jill! I just use a dry white wine. Use what you love to drink though, this will give you a flavor you love! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
My turkey is 22.44 lbs….how long do I roast it?
HI! That size bird will need to cook for 4 1/2-5 hours. Don’t adjust the oven temps. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Questions…
Does the cheesecloth stick to the turkey?
Does the turkey skin get crispy?
That seems like a very high temp for a bird. We usually bake it at 300 for about 4 hours. It is still juicy?
Thanks!! Can’t wait to try this!!
HI! The cheesecloth does not stick to the turkey. Yes, the skin gets crispy. And yes, the turkey is very juicy. Please let me know if you have any other questions. Happy Thanksgiving! ?
I have a 27 pound turkey ( I raised it) what is your recommended time for it. I usually would do 350 at 15 mins per pound( unstuffed). I am not sure if starting at 450 temp then dropping to 350 applies to that 15 min rule..
Sorry for the delay. Hope your turkey turned out wonderful and you had a great Thanksgiving! 🙂
I couldnt find a cheesecloth in my store. Any suggestions for a substitute?
So sorry for the delay. Sadly I am not aware of a sub in. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Just finished the turkey and I swear this is the juiciest turkey ever. So flavorful! Definitely using this recipe again
Great! Thank you Ali! I hope you had a great Thanksgiving!
Made today was awesome! My 10 year old son loves to cook n did the meal with my help. Cheese cloth was genius and turkey was beautiful!! As bit trouble thicking gravy but rest followed and was great! Thanks
Thank you Sarah! I am so happy this turned out amazing!
I have been hosting Thanksgiving dinner for my family + any stragglers for the last 20 years since my Dad passed away. I experiment with sides but the turkey has always been the same. This year I tried this recipe with the compound butter and the cheesecloth….WOW!!! It was the PERFECT bird agreed everyone. Thank you for another crowd pleaser at my house. I came across your blog and after cooking the pappardelle with sausage, butternut squash , san marzano tomatoes & burrata I was hooked! I took your cookbook out of the library (made 4 or 5 fabulous dishes) and then bought it! My kids now ask if dinner is from “that girl’s cookbook?” I look forward to your Christmas recipes.
Happy Thanksgiving ~ Eileen, NY
That is so sweet of you to host the Thanksgiving! I am really happy your turkey turned out amazing! And so glad you like the cookbook! I hope you had a great Thanksgiving Eileen!
This was absolutely the best turkey I’ve ever had. It’s the first time there was more leftover ham than turkey. Yum!!!
That is so great! Thank you Bethany!
I can not even tell you how happy this recipe made me and my family! The gravy was SO AWESOME!!! I have not prepared a turkey in a long while as my Sister In Law usually prepares one. Well, she just lost her job because my turkey and gravy was ON POINT! I did make a mistake by not getting the fresh herbs though. I didn’t get to a grocery store that had fresh herbs in time. This will happen again at Christmas time. 🙂 I will take a photo and and add it to your IG when I prep this again then. THANK YOU SO MUCH FOR SUCH AN AWESOME TURKEY AND GRAVY RECIPE. I followed it to the letter except for the fresh herbs and it was so very good. <3
I am so glad this turned out amazing for you Linda! I cannot wait to see the photo next time you make this! Thank you!
What would the cooking time be if I wanted to add dressing inside the cavity? Looks delicious!
HI! I am not comfortable saying as I never cook my stuffing inside the bird. I would try doing some google searching and see what is recommend. So sorry I could not help more. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Omg! First time attempting to cook a turkey. I have to say thank you!! I’m so glad I found you just in time. It’s came out great. Everyone really enjoyed it.
That is so great! Thank you Bertha!
Made this turkey yesterday for Easter dinner. My first turkey ever! It was so good. The cheesecloth method and adding the broth makes the turkey so moist, but crispy at the same time.
I am so glad this turned out amazing for you Ally! Thank you!
Hello I’m making my first turkey this year and am a little intimidated. I was planning to brine, but this looks much easier! There are only four of us so I’m getting an 8lb bird. Would you still cook at 450 for 45 minutes and then finish at 350? Or would you reduce the amount of time at 450 since the total time will be much less than yours was?
thank you!
Hey Jasmin! I would 450 for 20-25 minutes, then reduce the oven temp. Please let me know if you have any other questions at all. Happy to help with your first turkey! I hope you love this recipe. Thanks so much! xTieghan
This looks amazing! Quick and potentially silly question. Cheesecloth …. I went to amazon to order and there are different grades….what do I buy!!! Thanks in advance!
Hey Colleen! Below is the cheesecloth I buy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
https://rstyle.me/n/da62exb9wzf
This looks great! We’re hosting a small group & had planned on doing turkey breast. Could this be adapted for turkey breast? How would you do that?
Hey Katie, A turkey breast will require a much shorter cooking time. I recommend referring to the turkey breast packaging for cooking times. You can use the same seasonings/butter and the cheesecloth cooking method that I use with this recipe. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Looks so beautiful. If u roast a 14 pound turkey for 8 people how will u feed 30? Will you roast a bigger bird or roast a couple of birds? Do u think bigger birds are as tasty? I love your blog and will be using all of your recipes for my Thanksgiving dinner for 14 people! ?
HI! I like to roast 2 (14-16 pound) turkey’s, but I serve about 20-15 people. I prefer smaller to medium size turkeys. If you are serving 14 people I would roast 2 turkeys or 1 large. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hey there! Is the lemon necessary for the flavor to turn out? I’ve had a bad experience with lemon and poultry, and haven’t been able to use lemon in my cooking since :/
Hey Melissa! Lemon is a really great flavor with poultry so I do recommend giving it a try. That said, I am sure the turkey will still be great without the lemon. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’ll be roasting a turkey this Thanksgiving and was glad to find this recipe. Food and Wine didn’t come up with anything new — my mother and grandmother used cheesecloth and butter to roast their turkeys to perfection too. Thanks for sharing your amazing recipes, techniques and creativity!
I am so glad you are enjoying my posts and I hope this turns out amazing for you on Thanksgiving, Kathy! Thank you so much!
Hi there!
I’m very much looking forward to using your recipe for this years’ Thanksgiving bird! This being the first bird I’m making on my own, I’m a bit nervous! I’m going to be using an electric roasting pan in order to free up our oven since we’re making the whole meal at our house. Do you think the instructions will be the same with use of the electric roasting pan? I imagine so, but not sure. Thank you!!
McKenna
Hi McKenna! Unfortunately I am not at all familiar with an electric roaster, so I am not comfortable advising you on that. I recommend testing the turkey before Thanksgiving just to be sure! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Probably a silly question but do you remove the brown bits after deglazing the pan or do they stay in the gravy? Thanks heaps! Can’t wait to try. And is a roasting pan special and lift the turkey off the base of the pan, or does the turkey sit in the 4 cups of broth?
HI! You should leave the browned bits in the roasting pan. They add lots of flavor to the gravy! The roasting pan should have a rack that fits inside it. The turkey sits on the rack. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I will be making my trial turkey next week pre-thanksgiving! My boyfriend is so excited to try it (his family doesn’t eat turkey for thanksgiving! Criminal). For you questions about the cocktails, YES! BOOZE! But non-alcoholic ones are always appreciated too 🙂
I hope this turns out perfectly for you Brittanie! And I hope your boyfriend loves his first turkey on Thanksgiving! Thank you so much!
I love this idea! Can you use this method if you stuff
your turkey? Thank you!
Hey Karen! Stuffing the turkey will require different cooking times, so I am not sure how to advise. I personally do not like to stuff my turkey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This year will be my 3rd in a row making your turkey recipe. It’s the absolute best turkey I’ve ever had and it’s been a huge hit with my family. I’ve never we been impressed with the turkeys I had growing up. They were typically dry and flavorless. This recipe always turns out moist with to tons of delicious, herbal flavor. Thank you!!!
Wow this is so sweet! I am so glad you love this recipe and keep making it year after year. Thank you so much Sarah!
I made the turkey this way last year and my husband LOVED it. Definitely making it this way again!
I am so happy to hear that! I hope this turns out perfectly for you!
Hi Tieghan,
I follow you on IG and picked off so many of your recipes! I am definetly going to try making my bird this way this year!
Question for you…. have you ever tried Capon? My family are not a fan of turkey so I always order Capon from my local
farmers market and ask them to spatchcock it for. I don’t think I would ever go back to making whole birds after discovering this method of cooking. I order two for how many I am feeding and we always have to have plenty leftovers for my son’s Mattwiches the next day! It seems to take some of the pressure off of cooking the day of because it takes about an hour and half till the Capon is done which frees up the oven when making the other sides! Love your IG! Happy Thanksgiving!
I hope you your bird turns out amazing this way, Joann! Thank you so much!
Omg, I made this for Friendsgiving yesterday. Absolutely delicious! Thank you!!!
Thank you so much Kaylee! I am so glad you loved this!
Will this be just as good if I purchase a frozen turkey?
HI! Yes, just make sure to thaw the turkey before you begin cooking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I am in the process of making this. Everything seems fairly easy to understand. My only issue so far is the butter spreading on top of the turkey before I put the soak cheesecloth. I patted the turkey dry but the butter was not wanting to spread. It was just falling off or clumped together. The turkey is in the oven. Wish me luck. Thank you for the recipe, I hope its a family tradition recipe.
I should add that I am doing this as a practice turkey. My husband and I have yet to find the perfect recipe we both like. I liked the cranberry, citrus with cheesecloth method, he liked the moistness of the turkey but not the skin taste. Which is his fav part. Too fruity for him. Since then its been thanksgiving at my mothers and she just shoves a turkey in a bag and is done for a few hours. Finger crossed.
Hi Michelle! I hope this turned out amazing for you. Please let me know!
Does this still get brown with the cheesecloth on it or is there a point where I should remove it to make it the pretty brown you have? Also would this work with a bone in breast? I use Ina Garten’s breast recipe usually but maybe I could change it up!
Hey Kate! the skin gets browned even with the cheesecloth. you should leave the cheesecloth on the entire roasting time. Yes, you can use the cheesecloth on a bone-in breast, but adjust cooking time for a smaller turkey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks great! You mention stuffing the bird with garlic, onion, and lemons but do you think anything would be lost or not turn out as well if you stuffed the bird with traditional stuffing/dressing?
HI! I am not a fan of stuffing my turkey, so I can’t really advise on how that would work with this recipe. I think you will need to cook the turkey a bit longer in order for the stuffing to be fully cooked. So sorry I could not advise you better. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Do you remove the cheesecloth to baste the turkey, or baste over top of the cloth?
Hey Kelly! I baste over the cheesecloth. No need to remove it! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’m having a hard time finding cheese cloth that says “double lined”. Where did you get yours or do you think double layering the cheese cloth with suffice? All the ones on amazon say ultra fine etc.
Hey Laura! I linked my cheesecloth below. When I say double lined, I just mean using 2 pieces of cloth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
https://rstyle.me/n/dbq3ggb9wzf
I’m having a hard time finding cheese cloth that says “double lined”. Where did you get yours or do you think double layering the cheese cloth with suffice? All the ones on amazon say ultra fine etc.
Laura, I get mine at Bed, Bath & Beyond! It’s only $4.49! They are located where all the kitchen gadgets are! Ultra Fine 100% Natural Cotton. 9 Sq. FT. Works perfect every time!
What kind of turkey do you use? Frozen? Fresh? Pre-brined?
Hey Anna! I usually use a fresh, organic turkey, but have also used frozen turkeys with great success. I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Looks delicious!! Did you bribe the turkey for a few days before doing all of this? Can’t wait to try it!
Hey Pam, no I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this turkey last year for my first ever Thanksgiving, and am making it again this year as it’s my first time hosting! I’m incredibly excited because it was absolutely delicious and I’m hoping my in-laws will love it too.
Do you have any tips on adjusting cooking time for a larger turkey?
I plan on buying my turkey early next week, and am not sure if a 16lb turkey will suffice for 5 very hungry adults and leftovers for everyone to take home (and for myself to keep of course. Husband is hoping for a week long of turkey sandwiches).
Hey Shannon! You can certainly us a large turkey. If you are using a 20 pound turkey, you do not need adjust the measurements for the ingredients, just the cooking time. I would cook at450 for 45 minutes, then cook longer at 350 until the turkey is cooked through. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Looks delish! If my turkey is around 27lbs would I double the ingredients? Also would I cook it at 450 for the 45mins or would I have to do it longer?
P.S I have made several of your recipes and they are always a crowd pleaser!
Hey Daniella! I would cook at 450 for 45 minutes, then bake longer at 350 until the turkey is cooked through. I would double the ingredients for the butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I made this turkey last night for Friendsgiving and it turned out perfect! Thanks so much for the amazing recipe!
I am so glad this turned out so well for you, Raven! Thank you!
Hi! I am new at all this and was curious about the white wine. Is it just any white wine or do you recommend a certain brand?
Thanks
HI! I like to use a dry white wine, such as Sauvignon Blanc or Pinot Grigio. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Looking forward to trying this! You say in the ingredients for the sage and thyme “plus more for stuffing the bird”, but then don’t say in the directions to include those with the lemon and garlic. Do I throw some in the cavity as well? Thanks!
Hey Emily! Yes, include the additional herbs with the lemon garlic. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This may seem like an idiotic question but what is double lined cheesecloth? Is this just 2 layers of cheesecloth or is there a specific type of cheesecloth that I should purchase ??♀️
Hey Stephanie! Below is the cheesecloth I use. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
https://rstyle.me/n/dbvfrrb9wzf
They don’t sell cheesecloth where we live (sigh…small town out of USA) Any suggestions as to another option? I do have an oven bag left over from last year? Thank you so much!
Hey Helen! Could you order on Amazon? There really is not replacement for the cheesecloth. Amazon link below. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
https://rstyle.me/n/dbx2rgb9wzf
I used this recipe last year and turned out delicious! This year I have a bigger party and am using a 21 pound bird. What variations would I have to make?
HI! I recommend doubling the herb butter, cooking the turkey at 450 for 45 minutes as directed, and then cooking longer at 35 until the turkey is cooked through. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Has anyone tried this in an electric roaster?? Any tips?
HI! I have not tried an electric roaster. I dont feel comfortable advising you on cooking the turkey this way. So sorry, wish I could help. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Can’t wait to try this on Thursday! Thank you!!
Thank you! I hope this turns out so amazing for you!
I can’t wait to make this. It will only be 2 of us for Thanksgiving dinner but as soon as I saw this recipe I knew I had to try it along with your buttery herbed mashed potatoes.
YES! I hope you both love this recipe, Tracy! Thank you so much!
Hi! Was wondering how carefully you have to remove the cheesecloth when the turkey is done – does it stick to the skin at all? Also, we always cook our turkey at 450 degrees for 30-45 minutes, then cover it with a foil tent until the last half hour or so to allow it to brown more. Assuming if we try your cheesecloth method, then we should forget the foil tent? Have always worried that the turkey will get too brown. We do stuff our bird (my husband won’t relent on that!), so don’t know if that makes a difference or not…? Thanks 🙂
HI! The cheesecloth does not stick the skin and you do not need to be careful when removing it. There is no need for foil with this recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This turkey looks gorgeous and I’m planning on making it for thanksgiving this year. One question though, does the cheesecloth prevent the turkey skin from getting crispy at all? Thanks!!
Hey Melanie! The cheesecloth does not prevent the skin from get crisp. It’s crispy and perfect! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This looks amazing!! (as are every recipe of yours that we make!) We typically use a cooking bag to reduce the cooking time of the turkey (cook it fully stuffed). Would you recommend not using a cooking bag if using the cheesecloth recipe? Thank you!!
Hi Christine, I am not familiar with cooking bags, but I would not recommend using both the cheesecloth and cooking bag. That said, the cheesecloth does not help the turkey to cook faster, so you should use your best judgment on what you feel is best for your turkey. I hope this helps! Please let me know if you have other questions. I really hope you love this recipe! Thank you and Happy Thanksgiving! xTieghan
This is the second year I’ve made this turkey recipe and it is to die for. It does not get easier than this. The only thing I do differently is the compound butter… I found a mixture of herbs I like (garlic, rosemary, thyme) that I have stuck with. I’m really not a big turkey fan but for the first time in my life I can honestly say I enjoyed this turkey as well as the white wine gravy.. soo good!! Definitely a recipe I’ve shared with others and will continue to use!
Hi Nicole! I am so glad you loved this recipe and hope you love it this year as well! Thank you!
If I bought the cheesecloth but it’s not double-lined, can I use two on top of each other and it’ll work the same? First time hosting AND making a turkey so I want it to be perfect! 🙂
Thanks!
Hey Pam! 2 on top of each other is actually what I mean when I say double lined, so yes! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I never, ever leave comments, but I had to for this recipe! I followed the directions (we had an early Thanksgiving) and everything was spot on. Hands-down juiciest turkey EVER, and the gravy… amazingly delicious! Thank you so much for sharing. This is now my one-and-only-I’ll-never-need-another turkey and gravy recipe again.
Thank you so much Alisha! I am so glad you loved this recipe!
Looks amazing!!
So is brining the turkey not necessary?
No need to brine the turkey! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Dear Tieghan, only what I can say is that you’re the best! I love every creation of yours. Just beautiful! I also admire your very talented brother, Red. What a talented family you are.
Happy turkey day!
Aw this is so sweet! Thank you so much! I hope you have a lovely Thanksgiving!
Ohhh, so good! We made it a day ahead, supposed to save it for the family tomorrow. But dang, it’s so delicious, we kept taking tastes as we were carving it. Tee hee! As they say, sorry not sorry.
It was a 24-pounder, we followed your helpful comments about 45 mins at 450 and the rest at 350, worked perfectly! The cheesecloth plus basting was like a magic formula for the most gorgeous skin. And those herbs make such a difference in the taste. My husband said it’s the best turkey we’ve ever made. I must agree.
Tieghan H. Gerard (H is for half-baked) — You’ve done it again!
Hi Julie! I am so glad this turned out perfectly for you! Thank you so much and I hope you had a wonderful Thanksgiving!
It seems like a lot of salt for compound butter. After it’s mixed should it taste salty?
HI! The butter will be salty, but, because you are salting the turkey, you need a lot of salt. It works great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Making this turkey today! Question: do we still put the cover of the roasting pan on? Or is just the cheesecloth On top and we don’t use the pan cover?
HI! I just use the cheesecloth. Please let me know if you have any other questions. I hope you loved this recipe. Thanks so much!! xTieghan
This was the first Thanksgiving turkey I’ve made, and it turned out so well! Thanks for the great recipe!
I am so glad you enjoyed this Kyle! Thank you!
This is the worlds best turkey recipe EVER!! Thank you so much! Blew our minds!
Thank you so much Jennifer!
I made this turkey for thanksgiving and it turned out great. I’ll definitely make it again next year!
Thank you so much Holly!
This was delicious! Maybe the best turkey I have made so far! I will certainly use the cheese cloth trick again next time. Thank you!
Thank you so much Kate! I am so glad you loved this recipe!
Best Turkey ever! Should have taken a picture, it looked amazing!
Thank you Leslie!
Absolutely delicious! Made this for Thanksgiving this year (my first solo turkey!) and it turned out perfectly. Made a 20-lb turkey, so just adjusted the recipe by ~1.4X and it was a serious crowd pleaser. Followed directions to the T with the exception of bird direction – I cooked the turkey breast-side down (just because that’s how my aunt always cooked the turkey!). Will make this again next year!
I am so thrilled you all loved this recipe! Thank you so much for trying it out Susan!
Thank you! Came out perfectly!
Thank you Bianca!
Let me start by saying that I had never cooked a turkey before and I’m a pretty novice cook but this was SO easy and was insanely delicious. I have never had a better turkey in my life.
Hi Arianne! I am so glad this turned out so amazing for you! I hope you had an amazing Thanksgiving!
Just love to fry and roast food. This is a great recipe for roasting the Thanksgiving Day Turkey using organic spices and herbs…
Thank you! I am so glad you liked this recipe!
I tried this method just as instructed and my turkey caught fire- not kidding!!! Within about 20 minutes of placing in the oven the butter sailed chesese cloth was in flames.
Hi Christine! I am so sorry to hear that, but I am not exactly sure what would have gone wrong. Could you give me more detail so I can help? Thank you
Followed entire recipe to a “T” and it wad hands down the best turkey and gravy I have ever served… family loved it. You have a local follower here, thank you!
Wow I am so happy to hear that! Thank you so much LeeAnn!
Incredible recipe! I used your recipe for my bird this year and it was so flavorful and moist! Lots of compliments to you! I made a white wine gravy with the drippings but used Ina Garten’s make ahead gravy recipe (also white wine based) – it was a great time saver without sacrificing big flavor! That combined with the flavors in the compound butter used on the turkey made for a stellar gravy. Thank you!
I am so glad it turned out so amazing for you Sarah! Thank you so much!
I made this turkey and gravy recipe and it was the best turkey I have ever made!! Thank you!
Wow that is so amazing! Thank you Anne!
I made my first turkey this past Thanksgiving using your recipe and it turned out wonderfully! Thank you!
I am so glad this turned out so well for you, Dionisia! Thank you!
Tieghan, GIRL!!! This is some of the best turkey I’ve EVER had! Thank you for sharing this recipe.
I have to be honest though, I have a love/hate relationship with this turkey. It’s TOO good. I made this once for family dinner to help celebrate my husband’s birthday and now his family expects it for every major holiday!! FML. -_-
Still this a great problem to have! Thanks again!
Hi Ashley! I am so glad this turned out so amazing for you and your husbands family! That is so great! Thank you!
This looks so good!! I want to make this for our New Year’s Eve dinner. How would the temperature/cooking time/ingredient portions differ if I were to use a chicken instead of a turkey?
HI! It is very hard to say when I dont know the size of the chicken. Will is be the same size or smaller?
For some reason I wasn’t able to reply to your comment above.
It would be about a 5 lb chicken, so probably a little more than half of the turkey you used.
It’s very hard to give you a cooking time without testing the recipe using a chicken. I would think you would cook around an hour and half. Hope this helps!
Hi! Just wondering how I would adjust the recipe for a 8-10 ish pound bird?
Also any recommendations on a turkey roasting pan?
Going to attempt to cook a turkey for the first time in my life! I know I’ll be safe going with one of your recipes, since they’re the only ones I ever use. Nothing ever turns out bad! Always delish 🙂
Although I’m still nervous, any tips for a turkey cooking newbie?
Any temp/timing adjustments you’d recommend for a convection oven? Looking forward to trying this recipe this weekend!
Hi Andrea! I am sorry, I am really not familiar with convection ovens so I do not feel comfortable advising you on this. So very sorry! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Andrea, I had the same question a few years ago! Here is the response… December 23, 2016 at 9:56 PM
Hi Leslie, I would roast at 425 for 45 minutes and then 325 for the remaining time. Let me know if you have other questions.
I been using this recipe for years now, and it’s the best!!!! Thank you!!!!
Thank you! So glad you love this! xTieghan
How do you pick your bird? So many options; heritage; organic; etc? Where do you get yours?
Hey Anne! I always pre-order mine, Organic, from Whole Foods! I don’t usual buy a heritage turkey, but always free rang organic. I recommend checking with your local butcher and asking where they are getting their turkeys or stop at Whole Foods and order from their selection. I have done this every year and it has never failed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Have you ever tried brining a bird and then spatchcocking it? Mmmm…It’s divine! And I still put that butter under the skin. Simply amazing.
I will look into that! Thank you Stacy! xTieghan
How does one time the food for the table? This has always been tricky for me in order to keep things hot– in terms of when to heat rolls so they are not cold by the timme the other food is ready and making vegetables so it is not too early etc. A food time prep would help.. Thank Tieghan!
Hey Kimberley! I always recommend making an oven schedule so you know when everything should be going in an out of the oven, Anything that needs to be kept warm should be covered with foil. Also, try to use either the instant pot or slow cooker for some of your sides. This will help keep oven space free. I have A LOT tips in the below 2 post. Hope this helps you!!
https://www.halfbakedharvest.com/my-2017-thanksgiving-menu-and-guide/
https://www.halfbakedharvest.com/our-2018-thanksgiving-menu/
If I am cooking 2 turkeys this size in one oven, will this change the cooking times?
Hi Ashely! First, have you checked the sizing the of your oven? Are you sure both turkeys will fit? If yes, then yes I do think you will need to add more cooking time. I can’t really say how much since I have not tested the recipe this way. I would guess around an hour more time, but I would use a meat thermometer to be sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there! Love all your recipes and plan to use many for my ‘Friendsgiving’ this weekend! I have a guest that is coming who is dairy-free. Would you recommend either a vegan butter or olive oil to substitute for the butter in this recipe or not at all? Thanks for any help!
Hey Hannah! I would recommend olive oil. I think that will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Any suggestions for using a roasting pan that cannot go on the stovetop? Is there a good alternative for getting the gravy made another way?
HI! You can transfer all the pan drippings to a large saucepan. That should work great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan! Love all of your recipes! You are my go-to for when I’m having the, “I don’t know what to cook tonight”. Anyway- the company I work for is giving us all 10-pound turkeys. Any thoughts on time adjustment for that?
Hey Andie, for a 10 pound bird you should cook around 1 1/2 hours, 45 minutes at 425, then finish the cooking at 350. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan,
I’m hosting my first Thanksgiving and I want to give your cheesecloth method a try! I’m wondering what type of cheesecloth you use. The link you have posted in an old comment is now the link to some Avengers action figures?? I’d love an updated link!
Thanks!!
Hey Kristen! Linked to the cheesecloth I love below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+SkBbPR5sXMmb2fF2a5cRpA
This is my go-to turkey recipe every year, but this year lots of family is going out of town, so it will just be me and my bf for dinnwr. Do you think this recipe would still work for a bone-in turkey breast? Vs a whole bird.
Hi Jessica! yes, bone-in breast will be amazing. Just be sure to adjust the cooking time accordingly. Please let me know if you have any other questions. Thank you! xTieghan
It browns the skin even with the cheesecloth on top? Excited to try this!
Hi Shelly! Yes, the skin browns even with the cheesecloth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks incredible! I love all of your recipes. I can’t wait to try this for thanksgiving this year! Do you have any advice for the timing for a 16.34lb turkey using an electric roaster? Thanks!
Hi Melanie, I am so sorry but I am not familiar with using an electric roaster and I do not feel comfortable advising you on a cooking time. I would recommend following the directions the roaster provided. I am so sorry I could not help you more!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Let me just say I used this recipe last year and everyone loved it!! I’m so excited to use it again this year!! ♥️ Thank you!
Thank you so much Dyanna! xTieghan
HI, This looks like an amazing recipe!!! I am serving 27 people this thanksgiving. Would you recommend I roast a very large turkey or 3 small ones? Any tips on re-heating the turkey in case i need to roast some the night before? This is my first time hosting Thanksgiving. Its panic time!!!
Hey Patricia, I would recommend roasting 2 medium size (16-20 pounds) each to feed that many people. To reheat the turkey, slice the turkey and place in a baking dish with a little chicken or turkey broth to keep the turkey moist. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is my official turkey recipe! It’s the best recipe for Thanksgiving turkey I’ve seen and used!
I just have one question – what kind of white wine do you use? I’ve made two turkeys with this recipe and each time I’ve tried a different wine. (They both have been to die for) I’m just curious what your preference is. Thank you so much! Only 14 more days – I CANNOT WAIT!!
Hi Jessica! I love using a white wine such as Pinot Grigio or Sauvignon Blanc.Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
This looks amazing and definitely will be my recipe for this years thanksgiving turkey. We wanted to use our smoker to cook the turkey. Do you think the cheese cloth will still work in the smoker?
Hi Carolyn, I am not familiar with turkey smoking, so I really am not sure. I would not recommend the cloth for the smoker however as I worry it could be dangerous. But again, I am not sure. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Practiced this recipe on a whole chicken this past weekend in preparation for Thanksgiving and it turned out perfect! Can’t wait for the big day!
Love to hear that! Thank you Lauren! xTieghan
This looks fantastic! Do you think I can use this same recipe and butter soaked cheese cloth in my table top turkey oven? Happy Holidays!!
Hey Heather! Yes, I think that will be great!! Just make sure to adjust cooking time according your turkey oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Would this work in an electric roaster as well?
Hey Sarah, I am not familiar with electric roasters, so I really am not sure. I would think if the roaster is just like an oven that it would work well, but again I am not sure.
I am so sorry I could not have been of more help. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have made this the last two years and it turned out wonderful each time. This year I’m doing a bigger turkey 18-20 lbs. How do you recommend tweaking the recipe for a bigger turkey?
Hey Courtney, the only thin you need to do is cook the turkey long at 350 degrees. You should have enough butter for that size bird. I would roast a total of about 4 hours, but please check the turkey throughout cooking and for best results use a meat thermometer. If the turkey feel like it needs more butter, use an additional stick. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
This will definitely be used on Thanksgiving! Could the wine be swapped out for anything?
HI! You can use an equal amount of chicken broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Totally using this recipe for Thanksgiving this year! Thank you!! Is there anything else I can substitute the wine with for the gravy?
HI! You can use an equal amount of chicken broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Loved the turkey! everyone commented how turkey is usually never their favorite, but mine was so good! Thank you for your thanksgiving recipes i made 3 for friendsgiving today and each one got a compliment for how good they were.
Awh that is so amazing!! Thank you for trying this, Devon!! xTieghan
Making my first ever turkey (yikes), but I trust you! 2 questions – do you roast it directly in the pan or on a rack in the pan to elevate the turkey? When adding broth part way thru, do you pour it on top of the turkey or directly on the bottom of the pan? Recipe testing this this week with a chicken!
HI Diane! I would roast on a rack if you have one. It works best to elevate the turkey. I like to pour around the turkey when adding the broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How much do I adjust the ingredients if I have a 20lbs Turkey?
Hey Erica! I would recommend using an additional 1/3 of all the ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks great and I am excited to try it this year!
Question- do you brine your turkey beforehand when using this recipe?
Hey Alyssa, I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi, I can’t wait to make this! Do you recommend grade 50 or 90 cheesecloth?
HI Katie! Grade 90 is great Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How should I adjust the cooking times to accommodate a 25lb turkey? My family is massive and I will need to make two of them.
Hey Lydia! I recommend checking an online source for the cooking time to be safe. I google it and it looks like a 25 pound bird needs about 4 1/2 to 5 hours in the oven at 350. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you post the cheesecloth you prefer? I saw it on Instagram but didn’t capture it in time!
Hi! Linked to the cheesecloth below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+Mtm1EcjTSragSj9pXvH7MQ
I have a V rack that goes in my roasting pan. Would you use that or suggest just putting turkey in pan? After researching and getting frustrated by so many options- brine or not, wet/dry brine, free range, kosher, organic, cook slow& low or high temp- we weren’t sure what to do! What kind of bird do you use? We will try this recipe and hope for the best! Thank you!
Hi Erica! I use an organic free range turkey from Whole Foods. I do not brine my turkey. I would use the roasting rack as it does help the turkey crisp nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks wonderful! Question: do you place the turkey on a rack in the roasting pan?
Hi Jessica! Yes, I roast the turkey on a roasting rack. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Tiegan,
We bought a 12 pound bird this year. How should we adjust the cooking time?
Hey Sarah, I recommend googling this for best info, but from what I have read you need to cook you bird for a total of 2 1/2 hours. 45 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi Tieghan,
This recipe is wonderful! My friend made it last year and was kind enough to share the source with me. I am going to make it this year but am using a smaller bird (9-11 lbs) in a fan assisted oven. I have been trying to work out the adjustments on temperature and time myself, but I wondered if you could advise me, as I am pretty sure I will get it wrong… Thank you so much!
Best,
Victoria
Hi Victoria, I recommend googling this for the most accurate cooking time, but from what I have read you need to cook you bird for a total of 2 1/2 to 3 hours. 45 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi, How many days in advance can you rub the butter on the turkey before roasting it assuming you keep it in a bag in the fridge once marinated? Thanks in advance!
Hi Theresa, I am unsure exactly as I have not prepared my turkey this way. I wouldn’t leave the turkey in the fridge with the butter for more than 24 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Do you see any problems with using a separate turkey roaster as opposed to the oven? Or another question would be is there a roast ahead option, like a day in advance? If only a day of option, do you have an tips on timing it with sides and one oven?
Hey Ashely! I am sure using a turkey roaster will work great. I have not done this, but I know others have and have had success. You can also roast a day ahead and warm the turkey with chicken broth to help keep it moist. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Okay Tieghan, so far everything, without exception, that I have made with your recipes has been amazing…so…am committing to this method for this years’s turkey. I do have one question-turkey in the roasting pan on a rack, or no rack?
Thanks, and here’s to the perfect turkey!
Hi Judi! I live to use a rack when roasting my turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
We usually use a cooking bag for the turkey. Do you think i could put the cheesecloth still on top of the bird or do I have to ditch the bag? Thanks!
I love the cheesecloth idea. But how much do I use? Your link is to 4 yards. Surely I don’t need that much. Will you please explain how much to use.
Thank you and hugs. We have tried and loved so many of your recipes.
Hey Abby! You only need enough to cover your turkey. The size will depend on the size of your bird. Just fit the cloth to your bird by place the cloth next to the birth, then cutting out a rough rectangle. Cut it a little large then you think, you can always trim the cloth down. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Love everything you do!!
If I wanted to make a dairy free version of this do you think it would work?
Would you do olive oil? margarine? combination of both?
Thank you!
Hi! I would recommend using olive oil or if you can, ghee. I am sure that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
How did you slice the turkey to get those wide slices?
HI! Below is a how to on slicing turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
https://www.thekitchn.com/turkey-carving-for-beginners-251014
Quick Question:
I have an electric roaster that I usually use. Can I still use the cheesecloth method? It has a lid and I didn’t want to catch anything on fire lol! I’ve never cooked a turkey in an oven. What do you think?
HII! I have not used an electric roaster, but others have done so and have had success. I am sure it will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks awesome. I’m going to try the cheesecloth method this year, all because of your post. Do you have a recommendation for white wine for the gravy? Thanks so much!
Amazing! I hope it turns out amazing for you Jennifer! I do not have a preference actually, go ahead and use whatever! Pinot Grigio or Chardonnay are always great too.. Thank you! xTieghan
Hi there, I am looking forward to making this for Thanksgiving. I have a 15 pd turkey that will be pretty snug in my roasting pan, with a rack, which I think is suited for chickens. I bought a disposable aluminum roasting pan, which, of course does not have a rack included. I notice you do use a rack. I need this to be perfect! How would you counsel me? I didn’t see any comments that anyone had success without using a rack. Please advise! Thank you!
HI Colleen! If the turkey fits on your rack, use it! It’s OK if it is snug on the rack. If the turkey is just way too big, not a huge deal. Roast the turkey without the rack. The underside of the bird will not be as crisp and the turkey will move around a little while roasting, but the turkey will still be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Looks delicious! In the past, we have deep fried turkey at Thanksgiving but this year I am baking it. I have a question….does the turkey sit in the broth while baking or do you place the turkey on a rack inside the roaster?
Hi KIM! I like to place the turkey on a rack while roasting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Could I prepare this the night before?
Hi Meg, you can roat the night before and then warm before serving. That will work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Looks Delicious! I am planning on using this recipe this year for Thanksgiving, I just have a couple quick questions:
I am cooking a 20 lb turkey, should I increase the amount of compound butter?
Also with your cook time, the portion of time that the turkey is cooking at 450 for 45 minutes should I keep that time the same or increase that time with the larger bird or just cook it at the lower temperature for longer?
Thanks, I can’t wait to try this!
HI Tabitha!
You can increase the butter if you’d like, adding an additional stick. You may not need all the butter, but it never hurts to have additional butter!
Keep the cook time at 450 the same, but roast longer at 350 to ensure the turkey is cooked throughout.
Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Do you need to brine this turkey at all? Did you try? I wonder if it would make it even better??
Hi Sarah, I do not brine my turkey and don’t find brining needed for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I will be trying this out! What can you use instead of white wine?
Hi Alix, you can use chicken broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi! My dad is allergic to onions and garlic – I know not using those will sacrifice some of the flavor, so was wondering if you have any suggestions of other things to add in? Thank you!
Hey Marina!! If you can use shallots, I would recommend using 2-3 shallots. If not, no big deal! All the herbs will flavor the turkey and keep is delicious, even without the missing onion and garlic! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Do you think I could still use my convection setting even with the Cheesecloth? If not, that’s fine too. Looks amazing
Hey Nora! I would recommend using your regular oven setting for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can you use dry spices for the butter? The recipe looks so delicious!
HI Andrea! Yes, dry spices will be great! Ne sure to adjust the amounts accordingly. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
1 tbs dried sage
1 tablespoons fresh thyme
1 1/2 tablespoons dried parsley
Do you baste this turkey along the way, if so, do you lift the cheesecloth or just baste thru it?
Hi Linda! yes, I baste the turkey throughout cooking and I just baste over the cloth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Officially using this recipe for my first ever turkey! Do you set the turkey on a rack inside the roasting pan? Or just directly onto the bottom of pan? Wondering if the stock would be directly touching the bird or not. Thanks!
Hi Alyssa! I roast the turkey on a rack. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Do you brine your turkey the day before?
Hi Hillary, I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi there. I plan to use this recipe for my turkey. It sounds delish! My question is, I have an 11 pound turkey, so how would I adjust the cooking time? Thanks!
Hi Stacy! I recommend googling this for the most accurate cooking time, but from what I have read you need to cook you bird for a total of 2 1/2 to 3 hours. 45 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi! I’m excited to make this for Thanksgiving! If I’m doing a smaller turkey (about 7-8 lbs), should I halve the recipe? Also, how will this affect the cooking times?
Hi Lindsay! Yes, I would half the recipe.
I recommend googling for the most accurate cooking time, but from what I have read you need to cook you bird for a total of 1 1/2 to 2 hours. 45 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
If I’m using a turkey breast, how long do I bake it? It’s 4.5 pounds.
Thanks!
Janean Kipfer
Hi Janean, I recommend googling for the most accurate cooking time, but from what I have read you need to cook you bird for a total of 1 1/2 to 2 hours. 30 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Is the high heat Start ok for a 22 lb Turkey?
Hi Francie! Yes, you should still start with a high heat. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I would love to try this method but do you know if using the cheesecloth will impact the cooking time of a convection oven?
Hey Jennifer! I am not familiar with convection cooking, so I really can’t advise. I know that it will cook the turkey fast, so please adjust the cooking time accordingly. I am so sorry I could not help you further. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi, Teighan! I’m using this recipe on Thanksgiving:) Do you brine your turkey the night before?
Hi Nancy! I do not brine my turkey. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I can’t wait to try this recipe this Thanksgiving! Question, do you finely chop the sage and thyme and parsley for the butter?
Hi Amy, yes, I like to finely chop the herbs. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
If I have turkey double the size then should I double the cooking time .? Or if it is about 25 pounds
Hi Megan! Yes, you will need to increase the cooking time. I recommend googling this for the most accurate cooking time, but from what I have read you need to cook you bird for a total of 4 1/2 to 5 hours. 45 minutes at 425 and the remaining time at 350. Please use a meat thermometer to ensure your turkey is cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi! I’m excited to have found your website. I was wondering if you use the roasting rack to roast your turkey or just place the turkey directly inside the roasting pan?
HI! I like to use the roasting rack. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi! Do you use the roasting rack for this recipe? I see it in one of your pictures but another looks as if the bird is sitting directly in the pan. Thank you!
Hi Heather! Yes, I use the roasting rack. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can you tell me if this will work in an electric roasting pan??
Hi Shiloh! I have not made this with an electric oven, but other readers have and have had success!! I think it should work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi! Looking forward to making this tomorrow. Do you put the turkey on the roasting rack in the pan, or no? Two different photos (no rack with cheesecloth, rack with finished product) kind of tell different stories to this newbie!