It’s finally time for Turkey Talk!! I LOVE this herb and butter roasted turkey with white wine pan gravy.

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

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!!

overhead photo of Herb and Butter Roasted Turkey before adding cheesecloth and before roasting

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.

overhead photo of Herb and Butter Roasted Turkey with cheesecloth draped over turkey before roasting

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.

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

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. 🙂

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

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!

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

SIDE NOTE: My dad asked, since we had turkey in October, if that meant we could skip it at Thanksgiving. I practically looked at him like he was insane. I mean, what??!? Who skips the turkey on Thanksgiving? Guys, he is out of his mind I tell ya. Like losing it BIG TIME.

Or he’s just a giant Scrooge, thinking a combo of both actually.

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

Herb and Butter Roasted Turkey with White Wine Pan Gravy.

Prep Time 20 minutes
Cook Time 3 hours
Freeze/Rest 40 minutes
Total Time 4 hours
Servings: 8
Calories Per Serving: 154 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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.

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. 

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

That picture? It makes you happy and excited, right?? I know, me too!!

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Comments

  1. 5 stars
    The first time I was tried this at my school friend’s home and I remember at that time I was asked her for the recipe too. And today she sent me this recipe. I will love to try it.

    1. Hey there,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  2. 5 stars
    Hi! I’ve made this recipe before and it was absolutely delicious but I was wondering if you have ever brined the turkey beforehand and then followed the rest of the steps for this recipe ?

  3. 5 stars
    I have been making this roasted turkey recipe with our homegrown turkeys for a couple years now, and it is beyond our favorite…STILL. We are a big gravy family, so without a doubt this gravy is outstanding and does not disappoint! I have made this recipe after bringing our turkeys for a couple days…amazing! Thanks for the go-to favorite recipe, we will be sharing this with all our turkey customers!

    1. Hey there,
      I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan

  4. 5 stars
    My significant other and I tried this recipe out as it was our first time cooking a turkey for Christmas 2020. Could not recommend it enough! It was so good, and loved the cheese cloth idea, definitely made the turkey moist. Thanks for all your recipes 🙂

    1. Hey Michelle,
      I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  5. I am Making this gorgeous turkey recipe today for Christmas. Do you leave it uncovered for the entire cooking time?
    Thank you so much for sharing this recipe!

    1. Hey Nicole,
      Yes, you can leave this uncovered. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  6. Hi! I’m sorry if this question has already been asked but there were too many comments to go through. My question is, if you place the turkey on a rack and add 4 cups of broth to the pan, and continually add more broth to the bottom of the pan as it roasts, do you still end up with the good brown bits to scrape up when you deglaze the pan at the end? Are you adding liquid to the bottom to ensure a moist turkey?

    1. Hey Debra,
      Yes, you will still have the browned bits for the gravy. Yes, this makes for the perfect moist turkey. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Melissa,
      You will need to reduce by 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Ana,
      Sorry I can’t say for sure as I have never used an electric roasting oven. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  7. We had a small Thanksgiving dinner this year, so I decided to prepare a hen instead of turkey. I used this recipe and O.M.G. I have never had chicken that was so juicy and delicious. Between myself, my husband, our two kids (ages 16 and 23) and my in-laws, there was NO chicken left by that night, and the hen was 8.5 pounds! I think my in-laws swiped most of it to take home when they left. LOL! Thank you so much for such a wonderful recipe. My family is already asking when I’ll make it again. 🙂

    1. I am so so happy this recipe turned out so well for you, Nicole!! Thank you so much for trying this one! xTieghan

  8. 5 stars
    Thanks for such a fool proof recipe! It was my first year ever making a turkey and I got the highest compliment from my family that this is the first “memorable” turkey they had ever had. The cheesecloth made the turkey so perfectly golden and delicious and I made the gravy ahead of time to cut out stress on Thanksgiving. My mom couldn’t believe how quickly the turkey cooked with the cheesecloth on, I felt like a total pro. So glad I found your recipes, every single one I’ve tried has been delicious.

  9. 5 stars
    Every year turkey is my least favorite part of the Thanksgiving meal but that changed this year with this recipe! The white meat was just as moist as the dark meat and it tasted great! Our whole meal was HBH and was amazing!

  10. 5 stars
    This was my first time ever making a turkey and I followed your recipe exactly and it could not have turned out more perfectly!!!! Everyone in my family said it was the best turkey they had ever had. Incredible.

  11. 5 stars
    I made the Thanksgiving turkey this year – for the first time!! And thanks to you and this recipe, it was an overwhelming success! The cheesecloth is GENIUS and made it so simple. Thank you so much!!

  12. 5 stars
    This was the most moist and flavored turkey I’ve ever made. I won’t be searching for another turkey recipe next year as this will now be my go to recipe. I never write reviews but I find them helpful and wanted others to know this is a winner.

  13. 5 stars
    This was by far the best turkey I have ever cooked! The skin was crispy, the meat was moist and tender, and the golden brown color of the turkey was picture perfect.

  14. 5 stars
    This was amazing! My husband and I celebrated our first married Thanksgiving alone because of covid, and making the turkey was definitely the most worrisome aspect. However, this turkey was so moist and flavorful. It’s honestly better than anything our moms made in the past. We did not have cheesecloth but used an old kitchen tea towel, which worked well. The roasting time was just a bit longer, but we used our meat thermometer, so that was not a problem. We loved this! Will definitely repeat next year.

  15. 5 stars
    Have you ever made this recipe with turkey breasts in a crock pot? It’s just my hubby and I this year thanks to COVID. I want to make sure I’m doing it right. This is our favorite turkey! We have about 13lbs of turkey breast. We’re ready for left overs!!!!

    1. Hey Matina,
      So sorry I have never tried this before! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  16. 5 stars
    Due to having just my immediate family for Thanksgiving this year, I was excited to try this recipe and make my first turkey ever! I actually bought an 8lb Turkey breast and used this recipe. Safe to say this is the BEST TURKEY IVE EVER HAD! I am no longer scared of making turkey. If you make this you MUST make the white wine gravy to go with it.

  17. This looks amazing! I love your recipes! 🙂 I was wondering if anyone tried the cheesecloth method with a goose before? Would that work?

    1. Hey Beata,
      So sorry, I have never cooked a goose before so I am unsure of the results. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  18. 5 stars
    I just made my first every turkey following this recipe and it was incredible! I did brine the turkey the day before, and followed the rest of this recipe exactly. Very juicy, tender turkey, perfectly crispy skin. Thank you so much for the easy to follow recipe!

  19. 5 stars
    I found this recipe in 2018 and yesterday was our third Thanksgiving eating it. The gravy is so rich and delicious! My whole family approves of this and it’s now my go to turkey recipe. Thanks!

  20. 5 stars
    I have made this recipe two years in a row! This year was the best due – moist, flavorful and so delicious. The turkey was ready very quickly which meant it had to rest a little longer. So, so good!
    Thanks for a great recipe!

  21. 5 stars
    Tried this turkey recipe for Thanksgiving and it was THE BEST turkey I have ever cooked. I bought a 23lb brined turkey. Roasted it at 450 for 45 minutes and then 350 for 3h 45 minutes. It came out perfect. Thank you so much for this recipe! It is a game changer!

  22. 5 stars
    This Turkey recipe is AMAZING! I used it when cooking a very old bird during the start of COVID19 and it turned out incredible! Did it yesterday and it was perfect – I cooked a 22lb Turkey and after the 45mins at 450F I only needed an additional 2hrs 15mins at 350F (for those who cook a bigger bird) We had a lot of HBH sides and the Brussels sprouts with cider vinaigrette was my favorite! The Winter Pomegranate salad with candied walnuts is another of our go to recipes from this site. Thanks Tiegan – we appreciate your creativity!

  23. 5 stars
    I’ve been trying different turkey recipes each year, and none have been memorable. This one, however- YUM! Tasty and easy, thank you! Plus, the make-ahead white wine gravy was a great idea and helped keep everything simple on Thanksgiving day so I could enjoy hanging out by the fire with my family.

  24. 5 stars
    EXCELLENT! Made this turkey for our Thanksgiving dinner yesterday – was fantastic! Flavors were deep and full, meat was totally tender. Loved the lemon infused flavor. Technique so friendly to do same day with no days out brining. Also made HBH stuffed dates, hasselback butternut squash, and bourbon pecan pumpkin pie [omgosh delicious!]. ALL of these recipes are “keepers” for our family! Many thanks Teighan!! Lee M

    1. Ah I am so happy you made so many of my recipes and loved them! Thank you so much Lee! I hope you had a wonderful Thanksgiving! xTieghan

  25. 5 stars
    Turkey came out so crispy with the cheesecloth- I was really amazed!! But I think the true winner was the gravy- it was packed with flavor!! Another winner from your site!

  26. 5 stars
    This was the first year I made a turkey using the cheesecloth soaked in herbs and butter. It did not disappoint! I followed the recipe to the letter and the turkey came out moist, golden brown and crispy. it was simply delicious!

  27. 5 stars
    Fantastic recipe! I made the turkey and the gravy verbatim and it turned out wonderfully.
    The cheesecloth was a huge hit and kept the turkey from drying out and burning. I will
    probably be using this method from here on out. The gravy was full of flavor and the best
    I’ve ever had. Shared the process on my Instagram and my friends and family loved this idea!
    Thanks for sharing the recipe my whole family loved it!

  28. 5 stars
    This turned out really well! It was a fun way to keep the turkey moist. And I loved using all the fresh herbs and stuffing the cavity with the fresh ingredients.

  29. 5 stars
    WOW – Just made thanksgiving dinner for my first time. This recipe, with the white wine gravy – were a HIT!! So delicious. New go to for sure!!!

  30. I just made this for thanksgiving and it was amazing!!!! Thanks! My only issue was that the wings were underdone so we finished them in a skillet on the stove. Any tips on how to avoid this? When we checked the temp it was 160 so I was very perplexed when we started carving. Otherwise it was sooooo beautiful and brown.

    1. Hey Patricia,
      Thanks for giving the recipe a try. What size was your bird? If the breast was done the wings should have been totally fine. Let me know how I can help! xTieghan

  31. 5 stars
    My first time ever roasting a turkey and it was delicious! So juicy and flavorful – everyone loved it. Thank you for another amazing recipe.

  32. 5 stars
    This turned out absolutely amazing! We stuffed it as well. Had a 21# fresh bird from local turkey farm so used 3 sticks of butter and had to cook it close to 5 hours. Juiciest most flavorful turkey I have ever had and I’ve only made turkey maybe 2 other times so thankful for you easy instructions! Just perfect!

  33. I made my very first turkey this Thanksgiving and I used your recipe – it turned out so well!! Thank you so much for posting!

  34. 5 stars
    Made this for thanksgiving today.

    More or less followed the recipe but I dry brined the bird for two days before, used more herbs and lined the pan with onions and homemade stock.

    Cooked at 350 the whole time. The nutty odor of the butter and cheesecloth was an underrated perk.

  35. 5 stars
    My parents cancelled Thanksgiving at the last minute, so I decided to make a turkey at the last second for the rest of my family. I’d never done it before, so I chose this recipe since Tieghan never leads me astray. It was easy, and the turkey turned out delicious! I’m so glad I didn’t have to spend lots of time prepping and brining, because I got a late start. If I ever need to roast a whole turkey again, I’ll come back to this recipe. Thanks, Tieghan!

    1. Hi Amy! I am so happy this recipe turned out perfectly for you! Thank you so much for trying this one! xTieghan

  36. 5 stars
    I made this recipe as my first ever turkey and I don’t think I’ll ever stray from it! I combined this with the white wine make ahead gravy to save some time and it came out so great. The turkey is traditional, juicy and flavorful. The cheesecloth method is amazing!! Who would have thought? Thank you for this amazing recipe and for making my first time hosting Thanksgiving a breeze!

  37. This recipe is amazing!! 10/10 would recommend.

    We did a 12 hour brine – buttered the turkey with the compound, then sprinkled our salt brine and left it overnight. The next day, we stuffed the cavity and added the cheesecloth and popped into oven. Came out perfect! You rock.

  38. 5 stars
    I used this recipe for the first time cooking a Turkey and it turned out GREAT! The recipe was so easy to follow and the execution was easy too. The bird turned out perfect just by following the instructions. That says a lot to me as so many recipes are poorly written. Awesome flavor, tenderness and appearance. Yum!

  39. 5 stars
    I really dislike turkey- I have made ham the last few years. However, my son requested turkey, so I turned to this recipe. WOW! Not only did I have seconds, but I kept the leftovers, instead of pawning them off. Total game changer!

  40. Got a rave review from this turkey from my family! Thr CHEESECLOTH is golddddd!!!! This recipe is fire!! Thank you Tieghan!!!

  41. Delicious! I made this for Thanksgiving and it was just perfect. We have a convection roast setting on our oven that I used. The turkey was just wonderful. This is the first time I’ve ever made a full Thanksgiving dinner myself and this was a great recipe!

  42. 5 stars
    Working on this turkey as I type this. Thought that today would be a great day to tell you how thankful I am for your talent and for pushing me well last my comfort zone this year of following you!!
    To you , your family and all your followers …. wishing everyone a safe , healthy … and most of all … love filled season !!!
    Judi

  43. So sad. The cheesecloth method did not work for me. My turkey does not look crispy and browned at all. I followed directions to a tee. Not sure what I did wrong. Oh well. I’m sure it will be tasty! Everything HBH makes is tasty!. 🙁

    1. Hi! How did this end up turning out? I hope well! Please let me know if there is anything I can help with! xTieghan

  44. Help!! It’s been 35 minutes and my cheesecloth is very dark brown and it’s smelling like I’m burning something! 😩

    1. Hey Jeni,
      The cheesecloth gets very dark, but I promise the turkey underneath is fine. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  45. 5 stars
    This recipe created the moistest turkey we’ve ever had. Usually we end up with white meat that’s on the drier side, but this recipe resulted in succulent moist white meat too and beautiful brown skin. This will be our go-to recipe from now on. Thank you so much!

    1. I am so happy this recipe turned out so well for you, Scarlett! Thank you so much for trying this! xTieghan

    1. Hey Natalie,
      The cheesecloth does get quite dark/burnt looking, but I promise the turkey underneath is totally fine. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  46. 5 stars
    I’ve been using your method for the past couple of years and have shared it with friend and family and everyone loved it!!! Thank you so much for sharing 🥰

  47. Very excited to try this recipe out tomorrow! Unfortunately the roasting rack I ordered is delayed so I only have a roasting pan. Do you recommend I lay the bird on a bed of veggies (ie carrot onions and celery)? Or have any tips for skipping the roasting rack? Thanks in advance!

    1. Hey Monica,
      Yes that would work well! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  48. that looks super delicious. I’m going to make it this holiday. is it ok to prepare the turkey seasoned and with the buttered cheesecloth on it the night before and keep in the fridge overnight? thank you

    1. Hey Anat,
      Yes this is fine to do. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  49. 5 stars
    The package of cheesecloth is 4 yards. Do you use the whole thing or cut it down? Looks amazing. Can’t wait to try it!

    1. Hey Melissa,
      Yes, you will want to cut it down to fit your turkey. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  50. Does the 3 teaspoons of salt and 1 1/2 teaspoons of black pepper go in the butter in step 2 or to season the cavity in step 3. Thanks!

    1. Hey Katie,
      That is for step 2. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  51. What do you do with the turkey neck and giblets? Do you put it in the bottom of the roasting pan with the turkey or do you use it to cook for the gravy? THanks!

    1. Hey Christina,
      I do not use them:) Just personal preference! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  52. Hey! I am doing a smaller turkey breast and want to try using this recipe and obviously adjusting cooking times. Anything you would Suggest altering or adding?

    1. Hey Kimmy,
      I would try this:
      Butter Roasted Turkey Breasts
      Prep Time: 20 minutes
      Cook Time: 60 minutes
      Serves: 6

      2 skin on, bone in turkey breasts (about 4-5 pounds total)
      1 stick (1/2 cup) salted butter
      1/3 cup mixed chopped fresh herbs, such as thyme, sage, and parsley
      zest of 1 lemon
      kosher salt and black pepper
      1 head garlic, skin left on and head cut in half horizontally
      4 shallots, halved
      1 cup white wine

      1. Preheat oven to 425 degrees F.

      2. In a small bowl, combine the butter, herbs, lemon zest, and a pinch each of salt and pepper.

      3. Gently loosen skin from the turkey breasts. Rub butter under the skin and all over the outside of breasts. Season with salt and pepper.

      4. Arrange the thyme sprigs, garlic, and shallots in large roasting pan and then place the turkey breasts, skin side up, on top. Roast turkey breasts, rotating halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160 degrees F., about 45–55 minutes.

      5. Transfer turkey breasts to a platter or cutting board and let rest 10 minutes. Carve and serve the turkey breasts with pan drippings and roasted shallots.
      I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Abby,
      I just use a super sharp knife. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  53. Hello! This looks wonderful! I wondered if I wanted to add some potatoes, carrots, celery and onions to the pan if that would affect the cooking time at all of how much broth I should add to the pan?

    Thank you!

    1. Hey Julianne,
      You can add some extra broth if you feel it is needed. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  54. 5 stars
    Made this recipe for Friendsgiving and the turkey was absolutely stunning when it came out! I didn’t even want to cut it. One note on the gravy – I would let the wine reduce to half in the pan before adding anything so that the alcohol burns off. The gravy was still good but the wine flavor was a little heavier than I was expecting. I added the giblets and neck in to get a more meaty flavor back!

  55. Hi! First time baking a Turkey and I’m going to try this recipe! Question – everyone keeps mentioning to brine the Turkey – would you recommend doing this prior to doing this recipe? If so, what brine do you recommend? Thank you!

    1. Hey Shahla,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. This looks amazing and I can’t wait to try! Thank you for sharing! How would you adjust the cook times for a 22lb turkey?

    1. Hey Maggie,
      You will need to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  57. Any recommendations to adapt this to a 6.5 lb chicken? Should I just approximately half the other ingredients? For cooking – should I find a guide to roasting a chicken, or use your directions, and just start temp checking earlier?

    1. Hey Lauren,
      I would cut the ingredient in half. As far as cooking I would use something from the internet as I have not tested this. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  58. I’m making your recipe this year, got my cheese cloth and my turkey! Since it’s just me, my fiancé and our dog this Thanksgiving I bought a 9 lb turkey to keep the leftovers down some, how much should I alter the cook time so I don’t overcook the bird? I really don’t want a dry turkey 😬 Thanks!

    1. Hey Jacqueline,
      You will need to reduce your cooking time by 12 minutes per pound until your turkey reaches an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Kristina,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Elena,
      Yes that should be okay! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  59. Hi Tieghan!

    I can’t get cheesecloth where I live. Is it okay to follow the recipe as is minus the cheesecloth or are there any changes I should make for baking?

    Thank you!

    1. Hey Swale,
      Yes, that should be okay! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  60. 5 stars
    Question! I’ve made this recipe several times and it’s absolutely perfect. This year my bird is a little bit bigger. How much more time would you give it per pound?? (My bird is 18 lbs)
    Do you think that a bigger bird will dry out at 350?
    Thanks!!

    1. Hey Deanna,
      You will want to add 12 minutes per pound to the recipe. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  61. This looks delicious!! Do you think you can use the cheesecloth method and still use an oven bag to roast my turkey?

    1. Hey Lindsay,
      So sorry I am not sure as I have never used a roasting bag. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  62. Hi quick question.. the turkey looks absolutely perfect; the color is everything and more.. I am wondering if you ever remove the cheesecloth to Allow the skin to get get crispy? Also to brine or not to brine?

    1. Hey Anna,
      I do not brine my turkey and you keep the cheesecloth on the entire time:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  63. 5 stars
    Hi Tieghan! This looks so bomb. Do you think it’d be too salty if I dry brined my turkey and then followed this recipe? Thanks!!

    1. Hey Amy,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Lizzie,
      I never brine by turkey:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  64. I decided to do a pre-Thanksgiving run with this recipe and WOW!! This recipe is perfect! Gives me all the fees from when my mom used to make her Turkey. It’s savory, juicy, and oh, so delicious! I end up carving the turkey and freezing for turkey noodle soup, turkey & broccoli cheese tortellini, and more. I’ll definitely be using this for years to come. Can’t wait for Thanksgiving to make it all over again.

  65. Hi! This is my first time trying this recipe I can’t wait. How long do you recommend to cook for a 9.4 pound turkey? Should the temps be the same? Thank you!!!

    1. Hey Amanda,
      You will need to reduce your cooking time by 12 minutes per pound until you have an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Hoa,
      You will need to reduce by 12 minutes per pound until your turkey reaches and internal temp of 165. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  66. Hi! So excited to try this recipe. I was curious if the all-clad large stainless steel roasting pan with rack that we are planning to use, would be ok to use with an 11lb turkey or does a large roasting pan for a small turkey result in burning the juices? Any tips are appreciated! Thanks so much for your awesome recipes!

    1. Hey Katie,
      If you have a rack I would use it, if not no worries. I hope you love the recipe, Happy Thanksgiving! xTieghan

  67. Would this cheesecloth method work with a bone-in turkey breast instead of the whole bird? I’m only cooking for 2 people so we’re opting for just the breast.

    1. Hey Lilly,
      I would follow this recipe:
      Butter Roasted Turkey Breasts
      Prep Time: 20 minutes
      Cook Time: 60 minutes
      Serves: 6

      2 skin on, bone in turkey breasts (about 4-5 pounds total)
      1 stick (1/2 cup) salted butter
      1/3 cup mixed chopped fresh herbs, such as thyme, sage, and parsley
      zest of 1 lemon
      kosher salt and black pepper
      1 head garlic, skin left on and head cut in half horizontally
      4 shallots, halved
      1 cup white wine
      1. Preheat oven to 425 degrees F.

      2. In a small bowl, combine the butter, herbs, lemon zest, and a pinch each of salt and pepper.

      3. Gently loosen skin from the turkey breasts. Rub butter under the skin and all over the outside of breasts. Season with salt and pepper.

      4. Arrange the thyme sprigs, garlic, and shallots in large roasting pan and then place the turkey breasts, skin side up, on top. Roast turkey breasts, rotating halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160 degrees F., about 45–55 minutes.

      5. Transfer turkey breasts to a platter or cutting board and let rest 10 minutes. Carve and serve the turkey breasts with pan drippings and roasted shallots.
      I hope you love the recipe, Happy Thanksgiving! xTieghan

  68. Hi!
    I am a turkey newbie and am probably going to have to use a foil roasting pan to do the job this year. That being the case, do you have any suggestions when it comes to the gravy part? Should I just make it in another pot on the stove with the drippings and wine and broth? Or is there a way I can still get the brown bit up from the bottom of the aluminum pan and into my gravy?
    Thanks! So excited to try this recipe for my first turkey!

    1. Hey Rachel,
      I would just make it all on the stove top in another pot. I hope you love the recipe, Happy Thanksgiving! xTieghan

  69. I’m so excited to try this recipe!! We are from South Africa and this is the first turkey I will be cooking ever!! Eeek! I was wondering, when the recipe says to baste the turkey during the cooking time, do I do that on top of the cheesecloth or do I lift the cheesecloth to baste the turkey?

  70. First time turkey cooker here. I’m confident because your recipes have never failed me!
    Can I follow this recipe if I’m cooking a bone in breast and not a whole turkey?

  71. 5 stars
    Made this recipe last year and loved it! Wondering if I’m doing a 23lb turkey if I need to adjust the recipe and make more butter etc? Thanks!!

  72. Hi there! First time making the turkey at thanksgiving, so just want to make sure I get it right—do I cook the Turkey directly sitting in the roasting pan with the broth poured around it or do I roast the turkey on a turkey rack within the roasting pan (so that the broth is in the pan just below the turkey)I’m not sure if this makes sense but I wasn’t sure which to do based on the photos! Any help is much appreciated. Thanks!

  73. When you remove it, that umami laden cheesecloth and stir it around in your broth ! It will vastly improve and enrich the gravy you make!

  74. Have you ever made this with the turkey filled with stuffing? If so did you have the change the cooking time or oven temp? I can’t wait to try it!

  75. 5 stars
    I made this today for an early Thanksgiving lunch and it was absolutely amazing!!!! It was so juicy and the skin perfectly crispy!!! It was the best Turkey I have ever had!! My family all raved about it! Thank you so much!!! This is now my go-to Turkey recipe!

  76. Any thoughts on adding vegetables (Carrots, celery, onions, etc) underneath the rack? I’ve seen other folks do this with roasting turkeys, but wondering if that will change the flavor of the gravy?

  77. I really want to try this, but I have an electric oven that runs hot. I’m nervous that the cheesecloth with burn up or smoke a lot. Any advice? Also, will this work with a brined turkey?

  78. We have a 24lb turkey. Aside from a different baking time, should I be okay to use the quantity of ingredients as listed or should I double the recipe? Also, can I bake the stuffing inside the bird?

  79. Hi Tieghan! We are very excited to try this turkey. For a 12lb turkey – do you recommend cooking at 450 for 30 minutes and 2 hours at 350 or an even shorter cook time? Thank you!

    1. Hey Virginia,
      Yes I would do 450 for 30 minutes and then you will need to do 12 minutes per pound until you have an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  80. 5 stars
    I made this last night for Friendsgiving. I’ve never made a turkey before and this came out GREAT! Super juicy, the skin crisped up perfectly and the flavor was phenomenal. The gravy was one the best I have ever had. I doubled the gravy and added more chicken broth to stretch it out and it was still so flavorful. Everyone loved it. Super simple to make as well. 10/10 recommend, you will not regret it.

  81. Hello! Will be trying this for thanksgiving this year and I’m so excited. Do you need to adjust the cooking temperature for a smaller bird?

    1. Hey Brittany,
      Yes, you will need to reduce by 12 minutes per pound until the internal temp of the turkey reaches 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Keri,
      You will need to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  82. Hi Tieghan,
    I am hosting Thanksgiving for the very first time if my 54 years!!! Love your recipes and everything about your style!! I am diligently following your 2020 Thanksgiving! Starting with the delicious looking turkey!
    My question: I am cooking an 18-20 lb turkey. Do you recommend sitting the turkey right in the roasting pan, not in a rack? Also do I still drop temp after 45 min with bigger bird? Lastly, should I plan adding about 1 hour (and use a thermometer) for the bigger size? Thank you for all your incredible photos, tips and beautiful recipes!!
    Happy Thanksgiving,
    Lisa

    1. Hey Lisa,
      Yes, you can use a roasting rack or place it directly in the pan. You will still drop the temp after 45 minutes and then you will need to cook for 12 minutes per pound after the 16 pounds until your turkey has reached an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  83. This looks so delicious. I am making this recipe for Thanksgiving this year. Can I make this Wednesday night and finish it off in the oven on Thanksgiving Thursday?

    1. Hey MK,
      I like to do the whole recipe the day of. You could do the butter and cheesecloth part, but I would not bake until Thursday. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  84. so this turkey does not need to be brined…correct?
    Making it this year and have never cooked a turkey before so am checking!

    1. Hey Chelsea,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  85. Hi! First time turkey baker here!!! So I’m a little nervous. Do I need to brine the turkey? Mine will be frozen so… I know I need to thaw it before I can begin anything. Really such a huge fan of your website. This last year in the pandemic I took it upon myself to teach myself how to cook and your website has been a godsend. Thank you!!!

    1. Hey Meme,
      I do not brine by turkey:) and yes you will need to allow 24 hours per 5 pounds for thawing. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rebecca,
      You sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jessica,
      I would double the measurements and then you will need to add 12 minutes per pound to your cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  86. I just moved to Germany and my little European oven is WAY too small for a roasting pan, but I am dying to use this recipe. Is there any way I could spatchcock the turkey and still use this recipe somehow?

    1. Hey Briana,
      I have never tried this, but you certainly could give it a go. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  87. Hi! When you are basting, are you removing the cheesecloth? I know this is such a silly question but I want to make sure I do it right!

    1. Hey Lisa,
      Nope, you are going to baste over the cheesecloth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  88. This looks great! I plan to make this recipe for Thanksgiving this year. Question: we only have about an 11lb turkey. Does that change the length of cooking? Would we still roast at 450° and reduce after 45 minutes? Thanks!

    1. Hey Darcie,
      Yes that is correct, but you will need to reduce your roasting time by 12 minutes per pound until the internal temp of the turkey is 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  89. This sounds so amazing this is my first year cooking the turkey so I’m a bit nervous haha … what wine do you use for the gravy?

    1. Hey Mel,
      I like to use Pinot Grigio. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Mary,
      So sorry I have never used an electric turkey roaster so I am unsure of how this would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Deeds,
      Yes, I like to use the rack in the roasting pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  90. OMG, sooo good. Can’t wait to try this! I need a good sweet potato recipe – BUT, nothing with marshmallows, pleeze! Just a good solid, stick to the ribs savory sweet potato recipe. Mashed, whole, split with herbs or other, whatevah! Surprise me.

  91. This looks PERFECT! It’s my first year hosting Thanksgiving and on turkey duties! I was wondering if it’s ok to use the cheese cloth in an electric roaster? Thanks

    1. Hey Chelsea,
      Sorry I have never used an electric turkey roaster so I am not sure how it will turn out! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  92. This looks SO good! What’s the best way to adjust the cook times for a smaller Turkey? The one I’m getting this year is 10 lbs.

    Thanks!!

    1. Hey Savannah,
      You will need to reduce your cooking time by 12 minutes per pound until your turkey reaches an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  93. 5 stars
    I was so intimidated at the thought of making a turkey. Just tried this method and the turkey turned out amazing! So good and pretty simple.

    1. I am really glad this recipe turned out so well for you, Veronica! Thank you so much for trying this! xTieghan

  94. Hi! This looks amazing! How would the recipe work if I were to make it with a full chicken? It is just the two of us so want to make sure it turns out as great as the turkey!

    1. Hey Kay,
      I have not tested this with a chicken, but I would say you need to reduce the cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  95. Quick question! I ordered the same cheese cloth you recommended. Should I cut it so it’s not so large or use the entire thing? Thanks!

    1. Hey Molly,
      You can go ahead and cut the cheesecloth so it fits the turkey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Marianna,
      So sorry I haven’t tried that method. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  96. Hi! So excited to make this. I am practicing a week early on a smaller bird to try the cheesecloth technique. I did have a questions. You mentioned basting the bird still, do you pour the pan drippings under the cheesecloth or over the cheese cloth to baste the turkey? (I apologize if you already answered this!)

    1. Hey Francesca,
      You want to baste over the cheesecloth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lauren,
      You can use a regular cheesecloth and fold it so it is double lined. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Yes, it sure does! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Heather,
      Yes, just adjust your cooking time accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  97. Wondering how crispy the skin gets with the cheesecloth on? Yours looks beautifully browned. Do you take it off during the final part of roasting? I’m ready to try this one this year… can’t wait, just a small 12lb bird for immediate family.

    1. Hey Lisa,
      Nope, no need to remove, it promise it will get crispy with the cheesecloth, just follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Terry,
      I have never tried this with olive oil so I am unsure of the taste:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  98. Hi Tieghan!

    Thank you so much for all your wonderful recipes – I’ve learned so much from this blog and your cookbooks! I’m cooking my first turkey this year and am so excited to try this recipe. I have two questions:

    1) I noticed you baste your turkey 2-3 times throughout cooking. Do you remove the cheesecloth for this or baste over the cheesecloth?

    2) We’ll be making the turkey / gravy at our place and then bringing it over to a friend’s house to eat. Do you have tips on re-heating both the turkey and the gravy when we get to my friend’s house so that it’s warm for serving?

    Thanks so much!

  99. Hi Tieghan!

    Thank you for all your wonderful recipes – I have learned so much from your blog and cookbooks! I’m attempting to make my first turkey this year and am so excited to try this recipe. I have two questions:

    1) I noticed you baste your turkey 2-3 times throughout cooking. Do you remove the cheesecloth for this or baste over the cheesecloth?

    2) We’ll be making the turkey / gravy at our place and then bringing it over to a friend’s house to eat. Do you have tips on re-heating both the turkey and the gravy when we get to my friend’s house so that it’s warm for serving?

    Thanks so much!

    1. Hey Sierra,
      Thanks so much for following along. I baste over the cheesecloth. The gravy you can reheat on the stove. The turkey is tricky because you don’t want to dry it out. I would cover with foil and see if it is still warm when you get to your destination. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  100. 5 stars
    I tried this recipe yesterday and Holy Cow! It is so good! I am making this my go to recipe forever! My boyfriend said it was the best turkey he had ever had, and the gravy was on point! I’m looking forward to making it again on Thanksgiving Day. Thank you Tieghan!

  101. Definitely going to try this!! When you say a double lined cheese cloth do you just fold it in half? I see the link you have for a cheesecloth on Amazon but wasn’t sure if I should cut it to size or fold it in half to make it double lined?

    1. Hey Morgan,
      Yes, just fold it in half. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  102. I’m making turkey for the first time ever and I can’t wait to try your recipe! Never used cheesecloth so that would be a first for me too! I hope mine comes out as amazing as yours looks!

    1. Hey Katy,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  103. 5 stars
    I make this every year and it always turns out absolutely amazing (this will be the fourth year)! Last year I salted the gravy a little too much, but I hope to not make that mistake again this year! Have you ever used this recipe successfully with ghee instead of butter? My mother in law has an autoimmune disease and is on an elimination diet right now. We had planned to bring her some turkey that we make since we are going to be cooking by ourselves at home this year with all that is going on. We are going to have a lot of leftover and want to share. If not is there any other properties you know of ghee that would make it turn out any different?

    1. Hey Courtney,
      I am so glad you have enjoyed this recipe! I have never tried it with ghee, but I am thinking it will turn out just fine. Please let me know if you have any other questions! xTieghan

  104. So many turkey recipes call for brining, but I see yours does not. Does that mean it’s not necessary for a moist turkey?

    1. Hey Marty,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  105. Do you pre-marinate the turkey before the day of? We live in Europe and they don’t sell butterball/salted turkeys, they come plain. Will this recipe work with those kind of turkeys?

    1. Hey Kendra,
      Here is my recipe for turkey breast:
      Butter Roasted Turkey Breasts
      Prep Time: 20 minutes
      Cook Time: 60 minutes
      Serves: 6

      2 skin on, bone in turkey breasts (about 4-5 pounds total)
      1 stick (1/2 cup) salted butter
      1/3 cup mixed chopped fresh herbs, such as thyme, sage, and parsley
      zest of 1 lemon
      kosher salt and black pepper
      1 head garlic, skin left on and head cut in half horizontally
      4 shallots, halved
      1 cup white wine
      1. Preheat oven to 425 degrees F.

      2. In a small bowl, combine the butter, herbs, lemon zest, and a pinch each of salt and pepper.

      3. Gently loosen skin from the turkey breasts. Rub butter under the skin and all over the outside of breasts. Season with salt and pepper.

      4. Arrange the thyme sprigs, garlic, and shallots in large roasting pan and then place the turkey breasts, skin side up, on top. Roast turkey breasts, rotating halfway through, until skin is crisp and golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160 degrees F., about 45–55 minutes.

      5. Transfer turkey breasts to a platter or cutting board and let rest 10 minutes. Carve and serve the turkey breasts with pan drippings and roasted shallots.

      I hope you love the recipe, please let me know if you have any other questions! xTieghan

  106. 4 stars
    Tip for awesome turkey gravy: Throw the giblets in a pot and cover with water — or even better, chicken or turkey broth and simmer while the turkey is roasting. Season as desire (sage, poultry seasoning, etc). Husband doesn’t like a lot of spice or seasoning so my gravy is pretty basic. I baste my turkey with melted butter so I have yummy drippings that I add to the broth and I thicken with corn starch. If you prefer flour, I would recommend you make a roux out of flour and butter and then add the broth and drippings to the roux. I don’t go this route because I prefer things easy and prefer not to dirty another pot.

    1. Hey Cori,
      I promise it will become golden and crisp:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  107. Don’t throw away the cheesecloth loaded with flavor! Put it in your pot of stock where all the goodness will enrich the stock. Simmer it swirling around for a while. Lift it out and wring it out as much as possible, pressing the liquid out through a fine strainer over the pot. You will thank me for more and tastier gravy! You’re welcome in advance!

  108. This will be my first time cooking a turkey and I would like to use a family stuffing recipe that cooks inside the turkey, but I’m worried that the broth that goes into the pan will mess with the stuffing. Have you ever used a stuffing instead of the lemons and onions? Thank you!

    1. Hey Shannon,
      I highly recommend not stuffing the turkey with stuffing. In order for the stuffing to be safe to eat, you have to over cook the turkey and no one wants that:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  109. I’m a vegetarian who will be cooking her first turkey (for my husband and son) this year. I’m looking for a turkey under 10 lbs. If my turkey is half the size, would I halve the other ingredients?

    1. Hey Kerri,
      Yes, I would recommend doing that. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ayne,
      You will need to reduce by 12 minutes per pound until the internal temperature of the turkey is 165 degrees. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  110. 5 stars
    My friends and I used this recipe for our Friendsgiving turkey dinner last night and it was FANTASTIC. I had never made a turkey before and it came out perfectly browned and so moist and delicious. The gravy turned out incredible as well. Thank you for sharing your genius with us Tieghan! I can’t wait to try every item on your thanksgiving menu!

    1. Hi Megan! I am so happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan

    1. Hey Christy,
      Yes, it sure does! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  111. Looks incredible!!!! How do you recommend altering the recipe for a 10-12 pound turkey? I love your site! I am going to try your Thanksgiving plan this year! Thank you!!

    1. Hey Amanda,
      You will want to reduce your cooking by 12 minutes per pound under the 14 pound recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  112. Hi! I’ve never made a turkey before. I’d love to try this method but was also interested in brining. Have you or your mom ever done both these techniques on the same turkey?

    1. Hey Katie,
      We never brine our turkeys:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alyssa,
      Yes! You will just need to reduce your cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      The turkey will brown under the cheesecloth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Katy,
      Correct, no brining:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kerrie,
      You bet, no brine:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  113. Hi. I am going to make this for thanksgiving. What kind of onion do you recommend? There are so many kinds I never know which one 🙈

    1. Hey Chelsea,
      I like to use a sweet onion. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tee,
      Yes, you will need to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  114. I’m only cooking for 4 this year, due to obvious circumstances. I was going to roast turkey thighs with a similar herbed butter. Could I do the cheesecloth method on thighs? Looks yummy!

    1. Hey Anna,
      I haven’t done that before, but you can certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Michelle,
      Sorry I am not sure as I have never deep fried a turkey! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  115. I’ll be making thanksgiving dinner for the first time this year and am so happy I found this recipe. I love all of your recipes but this sounds, and looks, delicious. Can’t wait to try it. Fingers crossed.

  116. This sounds delicious and I will definitely be trying this out this year. Would would the cooking time be for a 10lb organic bird ?

    1. Hey Brianna,
      I would reduce by 12 minutes per pound from 14 pounds. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  117. 5 stars
    I made this turkey recipe last year, it was the best turkey I have ever eaten. So moist and full of flavors!
    I will never use another turkey recipe again! This is a keeper!!
    Thank you so much for sharing!
    P.S. I will take photos this year and post! 🧡

    1. Wow that is so amazing to hear! I hope this turns out amazing for you this year as well, Debbie! Cannot wait to see photos! xTieghan

    1. Hey Cherie! I have actually never roasted just the legs. I would imagine you can still use this recipe, but I would halve it and shorten up the cooking time as well. Just use a meat thermometer to be sure the turkey is fully cooked! Hope that helps! Have a wonderful Thanksgiving!

  118. I’m going to try the cheesecloth method. Probably ridiculous question, but would you toss the cheesecloth after cooking? Or would it be reusable?

    1. Hey Kara,
      You will want to toss the cheesecloth after cooking:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  119. Hi this recipe looks so amazing! What are your tips/ timing for a 20lb turkey?
    Thanks so much! I love all your recipes.

    1. Hey Tiffany,
      After 16 pounds, you will want to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alex,
      Yes you sure can, you will just want to reduce your baking time accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lara,
      You will need to add 12 minutes per pound over the 16 pound recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  120. I recently found your website and have tried quite a few recipes – all have been AMAZING and have inspired me to cook again. I am really interested in trying this recipe. I’ve never put broth in my roasting pan and I have always believed I would have more awesome brown crispy droppings which lend to a very rich gravy by not adding broth. What do the drippings look like when using so much broth? Does the broth essentially evaporate so the drippings can get nice and brown by the time the bird is ready to come out?

    1. Hey Melissa,
      Thanks so much for following along! The broth helps keep the turkey from drying out while also adding extra flavor to the drippings. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  121. Hi Tieghan! This looks amazing! I’m planning to make it for thanksgiving. Two questions, do you recommend using a fresh or frozen turkey? And can I use a foil roasting pan or do I need a roasting pan with a rack?

    1. Hey Jill,
      I recommend using a fresh turkey and it is totally fine to use a foil roasting pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Veronica,
      I do not cover my turkey with this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Liv,
      I actually never brine my turkey:) I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  122. This looks delicious! One question, do you put the turkey directly in the roasting pan? Or do you use the roasting rack at all? I just wanted to be sure. Thanks!

    1. Hey Madalyn,
      I like to use a roasting rack. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  123. Has anyone tried this recipe changing it to be dairy free? Any luck? It sounds so delicious but I’m worried to experiment on thanksgiving.
    Thanks so much

    1. Hey Ariel,
      So sorry I have not made this recipe with dairy free substitutes. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  124. This looks so good! I will definitely be making this!! My question to you is, exactly what chicken broth do you use?

  125. I have used cheesecloth soaked in butter for many years . My 90 yr old neighbor told me about this method many years ago !! She’s a wonderful cook! Turkey looks beautiful and taste amazing!

  126. Do you do anything to the turkey before taking it out of the fridge and seasoning ? Or that’s it? Just season day of?

  127. Thoughts on using this method but adjusting the cook time/temp for roasting whole chickens? Or even little game hens?

  128. This looks amazing! I made one similar last thanksgiving, but will try yours this year! It’s just the two of us and I still like to keep the traditions, but we do roast a smaller turkey. And advise on the cooking times? Thank you!

  129. Have you ever made this with a butter substitute? We have someone coming to Thanksgiving who doesn’t eat dairy. Thanks!

    1. Hey Alex,
      Sorry I haven’t tested that. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jamie,
      I would use dried herbs and fresh onion, garlic, and lemon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  130. hey! it’s amber again, it doesn’t seem to allow me to change the serving size.. would you mind emailing me a copy of the larger servings size? this recipe is amazing!

  131. hey! i made this last year & word got out of how amazing this is! i now have about 20 people coming, how would i adjust the recipe to make sure everyone is fed,,

    1. Hey Amber,
      I would up your turkey size and then just the recipe accordingly. You can adjust the serving size above the ingredient list. Please let me know if you have any other questions! xTieghan

    1. Hey Jamie,
      I would let the turkey rest for 20-30 minutes before slicing. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  132. I have made this about 4 times and again last night! The cheesecloth is indeed very brown and ugly. But just wait until you lift it off and see the golden brown bird that lies beneath! And what’s even more amazing is that the skin doesn’t come off with the cheesecloth! Even my adult kids love to gather around to see the unveiling!

  133. I tried the cheesecloth because I was so intrigued….but, the cheesecloth became brown and I was scared for it to cas fire. I kept basting it , but still dried up. I don’ t know how this will turn up int the end, so, I will have to wait and watch it. Any comments on what is wrong is invited…please.

    1. Hi Kathryne,
      It is totally fine and normal for the cheesecloth to become brown. It will not catch fire or dry on the turkey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  134. 5 stars
    Made this for Thanksgiving and was told by everyone it was the best turkey they have ever eaten! We will definitely be using this recipe for the years to come!!

    1. HI! No shallots, just onions. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  135. 5 stars
    I made this turkey for Thanksgiving and it was great! It was juicy and the flavor was wonderful. It fed four of us that range from extremely picky eaters to not picky at all and everyone was happy with it. I never would have thought to use cheesecloth, but it worked out great. Thanks for the recipe, this was also my first year making a turkey and Thanksgiving dinner, so I’m thrilled I found this and it turned out perfect!

  136. This reception is beyond amazing. I did it with a 17 lb turkey and it was spot on. Everyone said it was the best turkey they ever had. The breast was so tender and juicy you could Slice it with a fork. Amazing!

  137. Hi Tiegan!

    2 questions for you – I tried to read through the comments, but couldn’t seem to locate the answer, so I hope I’m not asking you to repeat yourself!

    1- Do you reuse your cheesecloth? Or do you use a new piece every time? If you reuse it, how do you care for it?
    2- How do you carve/cut your turkey like you have it in the picture?! My parents have an actual carving knife, but I don’t (and don’t think I really need one). I’d love to make it look that nice.

    Thank you!

  138. I have it in the oven now… at 450 for the 45min and the cheesecloth has turned dark brown… is this normal????

  139. I have made this turkey exactly as directed the last two years (last year my turkey was huge so we won’t count that one). This year I did two 15-16 pound turkeys and neither of them were done in the time you gave in the instructions. We ended up having barely any turkey bc we couldn’t eat the dark meat And part of the white meat even after putting in the oven for an extra hour and half more than what you instructed. I’m at a loss and I’m not sure what I did wrong. Can you help me out?

    1. Hey Ashley! Did you roast the turkey’s together in the same oven? If so, you need to adjust for that timing wise as cooking the turkeys side by side will require MORE time for them to cook all the way through. I recommend using 2 ovens when cooking 2 turkeys for best results. So sorry you had trouble regardless!!! Please let me know if you have any other questions. Thank you and happy holidays! xTieghan

  140. 5 stars
    Best, most highly rated by my guests Turkey I have ever made and i’m sure that this must have been my 60th Turkey!

  141. 5 stars
    Made your herb and butter roasted turkey with white wine pan gravy this Thanksgiving and it was Fantastic!!!
    Thanks for sharing these awesome recipes!

  142. 1 star
    I have always brined my turkeys but with a broken ankle this seemed like a great recipe. I would not have to do my three day cooks.com recipe requiring lots of lifting. I Followed the recipe step by step which resulted in a tasteless turkey. For the first time my family were not fighting for leftovers. It looked beautiful but bland. It was a fresh range free turkey. Next year hopefully no broken ankle and back to brining!

  143. 5 stars
    I’d give this 10stars if I could! Wow, this is hands down, the absolute BEST turkey I’ve ever had. I was so shocked at how moist the turkey breasts were! I’ve only every had dry turkey breast that I’ve never actually picked them first, but these were eaten in one sitting, just my husband, 3yo and I! And that gravy… Incredible!! We will forever be using this recipe. And may even make this turkey when it’s not Thanksgiving or Christmas because it’s just THAT GOOD! The compound butter and the butter soaked cheesecloth, I think that’s the secret to the insanely moist and flavorful turkey. So good, Tieghan!

  144. I just did this turkey for Thanksgiving dinner. Excellent, easy, beautiful bird, and very good to eat. Thanks for making me look like I know what I was doing!!

  145. 5 stars
    Yum! Used this recipe, portioned, for a 5lb turkey breast and it turned out perfectly delicious. Thank you for sharing!

  146. 5 stars
    Made my turkey this way this year for our annual Friendsgiving and for my family. The turkeys came out AMAZING! I’ve tried all different methods but this was the best!

  147. 5 stars
    There is no need to use any other recipe, cookbook or online site than this one! I made this recipe for Thanksgiving yesterday and it did not disappoint! Golden turkey, moist meat, the herbs weren’t over powering (along with the lemons, garlic, and onions stuffed inside). This will be going in the family recipe book with proper mention of HBH for all the glory!
    Oh, the gravy! I made the base on Tuesday and was thanking the heavens I did. It made the gravy process easypeasy and the gravy boat was passed around repeatedly bc everyone wanted more.
    Side note: be careful in pulling off cheesecloth. Mine ripped some meat off a leg and then I went very slowly.

  148. 5 stars
    My first time ever making a turkey! My gravy came out a bit darker but it was still delicious!!! Thank you for all your hard work, I love your recipes & that you post them all!! I am asking for your book for Christmas!

  149. 5 stars
    This was the first year I was in charge of the turkey: I made this recipe and could not have asked for it to turn out better. It was awesome! The gravy was great, the bird was crispy and delicious through and through. I’m already telling people they need to try this cheesecloth method next year! Love it!

  150. 5 stars
    This was amazing!! My husband, who does not like white meat, even complimented how juicy and flavorful it was! I just wanted clarification – you said plus more for stuffing on the sage and thyme but then didn’t include them on the stuffing step, am I right in assuming in the future that those go in with the lemons, garlic, and onion? Also, should the cheesecloth be in the broth at all? towards the end I had some extra soggy cheesecloth which I think affected the crispy-ness of the skin.

    1. Hi Allie! Yes, the additional herbs go in with the lemons and garlic. Sorry I will adjust the recipe! And ideally the cloth shouldn’t be sitting/soaking in any of the the broth. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you and happy holidays! xTieghan

  151. 5 stars
    My 8.5 pound bone in turkey breast turned out great! I started to doubt the cheesecloth part way through but the turkey turned out beautiful and so moist and delicious! Thanks for a fun recipe!

  152. I have 11 pound turkey…. and suggestion on time. I figured do 45 minutes at 450. After turning it to 350, check after an hour.

    Help! My partner is stressed!!!!

    1. Hi Robert, 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! Happy Holidays!! xTieghan

  153. Do you think this recipe would work in a slow cooker if I keep a close eye on it and baste? Or would it dry it out too much…..I currently do not have an oven and need to be creative:) Thank you for all of your recipes! I have loved every single one I’ve tried! Happy holidays!

    1. Hi Jennifer, yes the turkey will work, but I don’t recommend. I have not tested the recipe for the slow cooker so I don’t have accurate cooking times or directions for you. You would also not need the cheesecloth for the slow cooker. I would recommend finding a turkey recipe that is directed for the slow cooker for best results. Hope that helps! Please let me know if you have any other questions.Thank you and happy holidays! xTieghan

  154. Hi! Could I put the compound butter on the turkey the night before. Then melt the remaining butter, soak the cloth and bake next day? If I make the butter ahead of time I would need to let the butter come to room temp before I could put on turkey…. Or do you suggest warming on low power in microwave instead of putting the butter on the night before? Thanks so much!!

    1. Hi! Yes, you can put the butter on the turkey the night before, that works well. However, I would recommend just making the butter the night before, leaving it on the counter over night, then seasonings up the the turkey before cooking. This will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  155. Hi!! So I’m going to be making your recipe tomorrow and was wondering what the cooking time would be for a 12 lb turkey? Do I cut off time from the 45 mins when it’s at 450 degrees or when it’s at 350 degrees if that makes sense? Really excited to make this! Pressures on me bc I convinced my husband that I don’t need to brine?!

    1. Hi Sheila! 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

  156. 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!

    1. Hey Libby! I prefer to use a roasting rack if you have one. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

    1. 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

  157. 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!

    1. 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

  158. 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?

    1. 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

    1. 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

  159. I can’t wait to try this recipe this Thanksgiving! Question, do you finely chop the sage and thyme and parsley for the butter?

    1. 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

    1. 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

  160. I would love to try this method but do you know if using the cheesecloth will impact the cooking time of a convection oven?

    1. 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

    1. 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

    1. 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

  161. 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?

    1. 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

  162. 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!

    1. 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

    1. 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

  163. 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!

    1. 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

    1. 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

    1. 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

  164. Do you think I could still use my convection setting even with the Cheesecloth? If not, that’s fine too. Looks amazing

    1. 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

  165. 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!

    1. 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

    1. 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

    1. 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

  166. 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!

    1. 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

    1. 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

  167. 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?

    1. 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

  168. 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!

    1. 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

  169. 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!

    1. 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

  170. 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?

    1. 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

  171. 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!

    1. 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

  172. 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.

    1. 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

  173. 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!

  174. 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!

    1. 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

  175. 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?

    1. 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

  176. 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!

    1. 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

  177. 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

    1. 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

    1. 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

    1. 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

  178. 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!

    1. 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

  179. 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.

    1. 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

    1. 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

  180. Looks great and I am excited to try it this year!
    Question- do you brine your turkey beforehand when using this recipe?

    1. 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

    1. 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

  181. 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!

    1. 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

  182. 5 stars
    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.

  183. Totally using this recipe for Thanksgiving this year! Thank you!! Is there anything else I can substitute the wine with for the gravy?

    1. 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

    1. 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

  184. 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?

    1. 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

    1. 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

  185. 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!!

    1. 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

  186. 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!

  187. 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?

    1. 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

  188. 5 stars
    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!!

    1. 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

  189. 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!!!

    1. 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

  190. 5 stars
    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!

  191. 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!

    1. 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

    1. 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

  192. 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.

    1. 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

  193. 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!!

  194. 5 stars
    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?

    1. 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

  195. 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?

    1. 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

  196. 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!

    1. 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

    1. 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

  197. 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!

    1. 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/

  198. 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.

    1. 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 ??

  199. 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.

  200. Any temp/timing adjustments you’d recommend for a convection oven? Looking forward to trying this recipe this weekend!

    1. 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 ???

  201. 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?

  202. 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.

    1. 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!

  203. 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?

  204. 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!

    1. Hi Ashley! I am so glad this turned out so amazing for you and your husbands family! That is so great! Thank you!

  205. 5 stars
    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!

  206. 5 stars
    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!

  207. 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.

    1. 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

  208. 5 stars
    Just love to fry and roast food. This is a great recipe for roasting the Thanksgiving Day Turkey using organic spices and herbs…

  209. 5 stars
    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.

  210. 5 stars
    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!

  211. 5 stars
    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!

  212. 5 stars
    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?

    1. 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

    1. 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

  213. 5 stars
    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!

    1. Hi Julie! I am so glad this turned out perfectly for you! Thank you so much and I hope you had a wonderful Thanksgiving!

  214. 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!

    1. 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

  215. 5 stars
    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.

  216. 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!

    1. 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

  217. 5 stars
    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!

  218. 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!!

    1. 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

  219. 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!!

    1. 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

  220. 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 🙂

    1. 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

  221. 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.

    1. 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

  222. 5 stars
    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?

    1. 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

  223. 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!

    1. 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

  224. 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 ??‍♀️

  225. 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!

    1. 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

  226. 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

    1. 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

  227. 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!

    1. 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

  228. 5 stars
    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).

    1. 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

    1. 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

    1. 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

  229. 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!

  230. 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.

  231. 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.

    1. 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

  232. 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?

    1. 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

  233. 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!

    1. 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

  234. 5 stars
    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.

    1. 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

  235. 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!

  236. 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!!!

    1. 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!

    1. 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

  237. 5 stars
    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 🙂

    1. I hope this turns out perfectly for you Brittanie! And I hope your boyfriend loves his first turkey on Thanksgiving! Thank you so much!

  238. 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?

    1. 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

  239. 5 stars
    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

    1. 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

  240. 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!

    1. 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!

  241. 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 :/

    1. 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

  242. 5 stars
    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! ?

    1. 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

  243. 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?

    1. 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

  244. 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!

  245. 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!

    1. 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

  246. 5 stars
    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.

  247. 5 stars
    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.

    1. 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 ? 🙂

  248. 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

    1. 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!

  249. 5 stars
    This was absolutely the best turkey I’ve ever had. It’s the first time there was more leftover ham than turkey. Yum!!!

  250. 5 stars
    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

    1. 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!

  251. 5 stars
    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

  252. Just finished the turkey and I swear this is the juiciest turkey ever. So flavorful! Definitely using this recipe again