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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 | @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.


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 | @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 | @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 | @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 | @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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  • 1 (14-16) pound turkey, giblets and neck removed
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 tablespoons fresh sage, plus more for stuffing the bird
  • 2 tablespoons fresh thyme, plus more for stuffing the bird
  • 3 tablespoons fresh parsley
  • zest of 1 lemon
  • 3 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 piece large of double lined cheesecloth
  • 2 lemons, halved
  • 1 garlic head, tips sliced off
  • 1 onion, halved
  • 7-8 cups low sodium chicken or turkey broth

White Wine Pan Gravy

  • 1 cup white wine
  • 4 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • drippings from the turkey
  • 2-3 cups low sodium chicken or turkey broth, as needed
  • 1 tablespoon fresh chopped sage
  • kosher salt and black pepper, to taste


  • 1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and allow to come to room temperature.
    2. Make the butter. In a medium bowl, combine the 1 stick butter, the sage, thyme, parsley, lemon zest, salt and pepper.
    3. Preheat the oven to 450 degrees F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan.
    4. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining 1 stick butter and melt it over the low heat on the stove or in the microwave. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the bird, covering most of the bird. Drizzle any remaining butter over the turkey.
    5. Pour 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. I like to baste the turkey with the drippings 2 times throughout cooking and when doing so rotate the roasting pan.
    6. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a cutting board, tent loosely with foil and let rest 20-30 minutes before slicing.
    7. Make the gravy. Strain the liquid from the roasting pan, skimming off most of the fat. I like to pour the broth into a 4 cup measuring cup and then place in the freezer for 10 minutes. This helps the fat rise to the top of the surface. Once you have skimmed the fat, add enough broth to equal about 4-5 cups total of drippings/broth.
    8. Place the roasting pan over two burners and add a splash of wine (about 1/2 cup) to deglaze the pan. You want to scrape up all those brown bits on the bottom of the pan. Once the pan is throughly deglazed, add the butter and once melted, add the flour whisking to combine. Cook stirring constantly, until the mixture is golden, around 5 minutes.
    9. Increase heat to medium high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add reserved broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook, continuing to stir, until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.


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

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

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    1. Hey Jessica,
      Yes, that would work well for you, just adjust your cook time accordingly. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Amanda,
      For each additional pound you will need to add 12 minutes to your cook time. Please let me know if you have any other questions! xTieghan

      1. 5 stars
        Made this and your croissant stuffing last night. Both turned out amazing. Our family got hooked on your recipes because of you cowboy cookies. And once again perfection…. Your recipes never disappoint

        1. Hi Amanda,
          Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  1. 5 stars
    Can you make ahead this turkey recipe? A day or two ahead. And how would you re-heat it? It would save me a lot of stress, if I don’t have to make the turkey the day of Thanksgiving.

  2. 5 stars
    1. First time ever commenting on a recipe
    2. I made this turkey 3x this holiday season and can tell you IT WILL BE MY ULTIMATE TURKEY RECIPE that I will cook for my family each and every year until I’m 80! LOL! It’s amazing!!!!!!!!!! Mosit, flavorful, easy, absolutely AMAZING!
    3. I have amazing cooks in my family some even chefs & they said it was better than their turkeys!!!!! Made me look like a pro!

    We have small dinner parties in the NON holiday season. Do you know how I would alternate the recipe for a 5 pound turkey? 🙏🏻 It’s so amazing I don’t want to only serve it around Thanksgiving & Christmas!

  3. 5 stars
    So good! This was my first time making the turkey for my family’s Christmas dinner and it was delicious! Everyone commented that it was super moist (thank you cheesecloth!) and so tasty! Thank you!

  4. 5 stars
    This has been my go-to the last four years and it has never failed! It is cooking now as we speak for Christmas dinner. 🙂 Thank you, Tieghan!

    1. Hi Brooklin,
      Nope, I never brine my turkey. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. 5 stars
        I made it and it was absolutely incredible, Tieghan! It was my first time making a turkey and everyone loved it. I’ve never gotten so many compliments on a dish! Thank you for creating this amazing recipe. Definitely how I’ll be making it every year.

        1. Hi Brooklin,
          Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!🎄🎁 xT

  5. 5 stars
    Our rating is only for the butter treatment and the cheesecloth. That’s the only part we followed as we cook our turkey on the grill. It was beautifully brown and delicious!

    1. Hey Toni,
      Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!🎄🎁 xTieghan

  6. Hi! I’m planning on using your recipe for Christmas dinner & couldn’t exactly tell whether or not I should put the turkey on a rack in the roasting pan or not. I’m thinking yes, but I didn’t want to assume. Thank you so much!

  7. 5 stars
    Hi there! My husband and I love your blog and cookbooks! We have got so many fantastic recipes from you! 🙂

    I tried making this turkey last year (first turkey ever) and after it was done roasting the skin was soggy and white still – despite the meat being fully cooked. I think we just broiled the turkey to brown the skin, however I’m planning to try again this year and I was just wondering if you have any tips or ideas what I did wrong?

    1. Hey Lee,
      Thanks so much for giving this recipe a try. I am shocked that you didn’t have a brown skin! Was there anything you adjusted? Did you use the cheesecloth? What did that look like? Did you baste the turkey throughout? Let me know how I can help! xTieghan

      1. Hi Tieghan, I don’t believe I adjusted anything- if I did it was unintentional. I used a cheesecloth from the grocery store. I don’t remember exactly if it was double lined, but I think I had to fold it in half over the turkey- maybe that was it?
        Thank you for your time and insight!

          1. Nothing to be sorry for! Do you typically fold yours in half? I see you have a link to the one you used online, I will see if I can match it!

  8. Hello Tieghan,
    I‘m pretty new to Turkey Roasting but I wanted to do something really special for the first Christmas we calebrate in our new home. So I have a 15pound Frozen butterball. To prepare it according to your recipeI will fully thaw it and then start with your first step right? I read a lot about brining, so I wanted to know if I need to brine the bird before starting with your recipe? Thanks for helping me out!!:)

    1. Hi there,
      Yes, you will want to fully thaw the turkey and I never brine mine so you can follow the recipe as is:) I hope you love it! xTieghan

  9. Hi! made this 2 years ago with the same size turkey and it was amazing. Now I want to make it again with an 18-20 lb turkey! Would you recommend multiplying the compound butter ingredients by 1.5?

  10. 5 stars
    OH MY GOSH!! I hosted my first ever Thanksgiving for 22 people and I was SO NERVOUS to make a 21 lb turkey. I was excited to try this recipe because of the cheese cloth…it was a total hit and the turkey was so moist and delicious. I plan on making this recipe every year

    1. Hey Tara,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan