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It’s finally time for Turkey Talk!! I LOVE this herb and butter roasted turkey with white wine pan gravy.
Like November is here! I have only been waiting for this day since like, the beginning of August! I am such a freak, I mean who starts thinking about the holidays in the heat of the summer? Basically what I’m trying to say is that this post has been a long time coming.
While everybody was enjoying all the things that go along with October, I was roasting turkeys, mashing potatoes and eating Thanksgiving dinner. Or well, at least towards the end of October I was. I try to be on top of things, but then somehow I always fail.
UGH.
But hey! I got the turkey made and um, I am pretty dang happy with it. I mean, come on. Doesn’t it look perfect?!?!
It is!!
Ok, so here’s the deal. When it comes to the holidays, I am all about traditional. I love traditions and to be honest, I don’t like breaking them. That said, I do love to switch little things up just a little with things like side dishes and desserts. But the turkey?
The turkey has to be classic. Herbs and butter. Nothing fancy, nothing overdone. Just classic, simple and delicious flavors.
For as long as I can remember, my mom has always cooked the Thanksgiving bird. Even last year, she cooked the turkey. She is a good turkey roaster and we had a good thing going. I’d do the sides + desserts + apps and she handled the turkey…although last year, I do recall that she and my dad were out hiking for most the time the turkey was cooking leaving me to tend to it.
Actually, as I recall, she and dad were still hiking when people began arriving for dinner. Typical.
Anyway, I love my mom’s classic turkey, so I took inspiration from her, read a whole bunch online and then made some turkeys (yup plural, and I still have three more to make between now and Christmas). And you guys, I swear by this turkey you see here today.
It’s perfection and I could not be more excited about it.
As you can read from the title, Herb and Butter Roasted Turkey with White Wine Pan Gravy, my turkey is simple and traditional. Pretty sure it doesn’t get much more classic than this.
Just the way I like it.
The secret to my turkey is a butter soaked cheesecloth. I read about this method of cooking the bird in this month’s Food and Wine. The second I read about it, I knew I had to try it. It’s flipping genius!
You soak a layer of cheesecloth in melted butter (mine is full of fresh thyme, sage, parsley and lemon zest!) and then drape the butter soaked cheesecloth over the bird. Then you roast the turkey with the cheesecloth ON the bird. The cloth protects the skin from burning all while basting the turkey with butter the entire time it roasts.
Genius I tell you, and the skin comes out perfect, the meat is incredibly moist and the flavor is spot on! You do not even need to tent the bird with foil, the butter soaked cheesecloth works magic guys and it could not be easier.
Soo the gravy though?!? My mom has alway has always had trouble with gravy. Like it was either clumpy, too thin or flavorless. I get it, gravy can be hard, but this pan gravy will make your life simple. Nothing too tricky and it gets made in the very same pan you roast the turkey in. Hello less dishes – YES!
Plus, the flavor is out of this world. It’s all about those pan drippings. 🙂
So are you excited yet?? Are you going to start planning Thanksgiving? It’s T-minus twenty days away and I have then next couple weeks packed with my personal Thanksgiving menu. Think sweet taters, pies, cookies, mashers, casseroles, salad, bread and the works. I may even throw a few drinks your way this holiday season too.
Wait, question: are we into drinks? Like cocktails? With booze? Let me know.
It’s gonna be a really good November. But since Turkey is the star of the show, I figured I would start there.
Next up are the apps, sides, desserts and a couple easy dinners too (you know cause we all gotta eat between now and the big day – duh!).
YUM. Did you break out the stretchy pants yet, cause I think it may be time. I am full-force (like intensely so) in all holiday GO mode, so excited!
SIDE NOTE: My dad asked, since we had turkey in October, if that meant we could skip it at Thanksgiving. I practically looked at him like he was insane. I mean, what??!? Who skips the turkey on Thanksgiving? Guys, he is out of his mind I tell ya. Like losing it BIG TIME.
Or he’s just a giant Scrooge, thinking a combo of both actually.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
That picture? It makes you happy and excited, right?? I know, me too!!
Can I use this recipe just for turkey legs?
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
Can you please give further directions for time to cook based on weight of the bird. Thank you
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
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
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
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.
Hi Mary,
Sorry, I would definitely not recommend that:) Let me know if you have any other questions! xTieghan
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!
Hi Carlyn,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
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!
Hi Allie,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
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!
Hi Gianna,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Do you have to brine the turkey before cooking?
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
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.
Hi Brooklin,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
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!
Hey Toni,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!?? xTieghan
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!
Hi Liz,
Yes, I use a rack. Please let me know if you have any other questions! xTieghan
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?
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
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!
Hmmm so sorry! Maybe the cheesecloth was too thick?
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!
I do yes, it’s super thin though:)
I have a question: we are having duck for Christmas! Do you think the recipe would work with duck as well?
Hi Gesa,
I’ve never tried this, but I don’t see why not! I hope you love the recipe:) xTieghan
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!!:)
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
Made this every holiday we’ve had since we read it (Thanksgiving, Christmas, Easter, etc) and it’s always a hit.
Making it for a Michaelmas party this weekend and I’ll be on a bit of a time crunch. Was thinking of doing the prep the night before (making the butter, stuffing the bird, draping the cheesecloth), and letting the bird rest in the refrigerator like that until it comes out an hour before oven time. Is there something in that rest process that is going to screw up the finished product?
Hey Michael,
So glad to hear you have been enjoying this turkey!! I think that should be just fine for you to do:) xx
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?
Hey Marina,
Sure, that would be a great idea! Thanks so much for making this recipe! xTieghan
Thanks so much for responding!
Wait, and the gravy I could eat all on it’s own it was so good. A fan favorite
Lol love to hear it!
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
Hey Tara,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
Hello Tara! I was glad to see someone posting that they did this recipe with a 21-lb turkey. We love to do a larger bird so we have lots of leftovers! How did you adjust the cook-time and/or temperature for this size turkey? Same amount of time at 450 or longer? How long at the lower temp?