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It’s finally time for Turkey Talk!! I LOVE this herb and butter roasted turkey with white wine pan gravy.
Like November is here! I have only been waiting for this day since like, the beginning of August! I am such a freak, I mean who starts thinking about the holidays in the heat of the summer? Basically what I’m trying to say is that this post has been a long time coming.
While everybody was enjoying all the things that go along with October, I was roasting turkeys, mashing potatoes and eating Thanksgiving dinner. Or well, at least towards the end of October I was. I try to be on top of things, but then somehow I always fail.
UGH.
But hey! I got the turkey made and um, I am pretty dang happy with it. I mean, come on. Doesn’t it look perfect?!?!
It is!!
Ok, so here’s the deal. When it comes to the holidays, I am all about traditional. I love traditions and to be honest, I don’t like breaking them. That said, I do love to switch little things up just a little with things like side dishes and desserts. But the turkey?
The turkey has to be classic. Herbs and butter. Nothing fancy, nothing overdone. Just classic, simple and delicious flavors.
For as long as I can remember, my mom has always cooked the Thanksgiving bird. Even last year, she cooked the turkey. She is a good turkey roaster and we had a good thing going. I’d do the sides + desserts + apps and she handled the turkey…although last year, I do recall that she and my dad were out hiking for most the time the turkey was cooking leaving me to tend to it.
Actually, as I recall, she and dad were still hiking when people began arriving for dinner. Typical.
Anyway, I love my mom’s classic turkey, so I took inspiration from her, read a whole bunch online and then made some turkeys (yup plural, and I still have three more to make between now and Christmas). And you guys, I swear by this turkey you see here today.
It’s perfection and I could not be more excited about it.
As you can read from the title, Herb and Butter Roasted Turkey with White Wine Pan Gravy, my turkey is simple and traditional. Pretty sure it doesn’t get much more classic than this.
Just the way I like it.
The secret to my turkey is a butter soaked cheesecloth. I read about this method of cooking the bird in this month’s Food and Wine. The second I read about it, I knew I had to try it. It’s flipping genius!
You soak a layer of cheesecloth in melted butter (mine is full of fresh thyme, sage, parsley and lemon zest!) and then drape the butter soaked cheesecloth over the bird. Then you roast the turkey with the cheesecloth ON the bird. The cloth protects the skin from burning all while basting the turkey with butter the entire time it roasts.
Genius I tell you, and the skin comes out perfect, the meat is incredibly moist and the flavor is spot on! You do not even need to tent the bird with foil, the butter soaked cheesecloth works magic guys and it could not be easier.
Soo the gravy though?!? My mom has alway has always had trouble with gravy. Like it was either clumpy, too thin or flavorless. I get it, gravy can be hard, but this pan gravy will make your life simple. Nothing too tricky and it gets made in the very same pan you roast the turkey in. Hello less dishes – YES!
Plus, the flavor is out of this world. It’s all about those pan drippings. 🙂
So are you excited yet?? Are you going to start planning Thanksgiving? It’s T-minus twenty days away and I have then next couple weeks packed with my personal Thanksgiving menu. Think sweet taters, pies, cookies, mashers, casseroles, salad, bread and the works. I may even throw a few drinks your way this holiday season too.
Wait, question: are we into drinks? Like cocktails? With booze? Let me know.
It’s gonna be a really good November. But since Turkey is the star of the show, I figured I would start there.
Next up are the apps, sides, desserts and a couple easy dinners too (you know cause we all gotta eat between now and the big day – duh!).
YUM. Did you break out the stretchy pants yet, cause I think it may be time. I am full-force (like intensely so) in all holiday GO mode, so excited!
SIDE NOTE: My dad asked, since we had turkey in October, if that meant we could skip it at Thanksgiving. I practically looked at him like he was insane. I mean, what??!? Who skips the turkey on Thanksgiving? Guys, he is out of his mind I tell ya. Like losing it BIG TIME.
Or he’s just a giant Scrooge, thinking a combo of both actually.
Herb and Butter Roasted Turkey with White Wine Pan Gravy.
Servings: 8
Calories Per Serving: 671 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (14-16) pound turkey, giblets and neck removed
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2 tablespoons fresh sage, plus more for stuffing the bird
- 2 tablespoons fresh thyme, plus more for stuffing the bird
- 3 tablespoons fresh parsley
- zest of 1 lemon
- 3 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 piece large of double lined cheesecloth
- 2 lemons, halved
- 1 garlic head, tips sliced off
- 1 onion, halved
- 7-8 cups low sodium chicken or turkey broth
White Wine Pan Gravy
- 1 cup white wine
- 4 tablespoons salted butter
- 6 tablespoons all-purpose flour
- drippings from the turkey
- 2-3 cups low sodium chicken or turkey broth, as needed
- 1 tablespoon fresh chopped sage
- kosher salt and black pepper, to taste
Instructions
- 1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and allow to come to room temperature.2. Make the butter. In a medium bowl, combine the 1 stick butter, the sage, thyme, parsley, lemon zest, salt and pepper. 3. Preheat the oven to 450 degrees F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan.4. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining 1 stick butter and melt it over the low heat on the stove or in the microwave. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the bird, covering most of the bird. Drizzle any remaining butter over the turkey.5. Pour 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. I like to baste the turkey with the drippings 2 times throughout cooking and when doing so rotate the roasting pan.6. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a cutting board, tent loosely with foil and let rest 20-30 minutes before slicing.7. Make the gravy. Strain the liquid from the roasting pan, skimming off most of the fat. I like to pour the broth into a 4 cup measuring cup and then place in the freezer for 10 minutes. This helps the fat rise to the top of the surface. Once you have skimmed the fat, add enough broth to equal about 4-5 cups total of drippings/broth.8. Place the roasting pan over two burners and add a splash of wine (about 1/2 cup) to deglaze the pan. You want to scrape up all those brown bits on the bottom of the pan. Once the pan is throughly deglazed, add the butter and once melted, add the flour whisking to combine. Cook stirring constantly, until the mixture is golden, around 5 minutes.9. Increase heat to medium high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add reserved broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook, continuing to stir, until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.
Notes
To save a little time, you can prepare the compound butter up to a week in advance. Just store, covered in the fridge until ready to use.
Here is the cheesecloth I use.
That picture? It makes you happy and excited, right?? I know, me too!!
Okay, this is how we turkey around here. I will be using your recipe but for time and oven space we cook our turkey a few weeks ahead of time slice and freeze in the drippings and then reheat the day of and finish the gravy. Never had a dry turkey since doing it this way. Can’t wait to use this recipe though for cooking it.
I hope you love the recipe Cindy!!
My sister in law always does this but it’s my turn this year (kitchen remodel for her) We have a large crowd. Should I increase measurements or just make 2 turkeys?
Hi Lisa,
It’s totally up to you:) The recipe will work either way. Please let me know if you have any other questions! xT
We’re smoking a turkey this year instead of roasting, but I still need to make gravy! Since we won’t have drippings, should I just use more stock (homemade) and follow the rest of the recipe. Or any other suggestions you have to amp up the flavor?
Hey Laura,
I would just follow the recipe as is, using turkey stock if you can! Please let me know if you have any other questions! xT
Do you recommend bringing the turkey?
Hey Kim,
Nope, no need to brine the turkey:) Please let me know if you give this recipe a try, I hope you love it! xT
Hello! I’m planning to use this recipe just for a turkey breast vs. a whole turkey. Do you know how long I should roast it for? Any other tips if you are just using a breast?
Hi Mackenzie,
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.
This is my first year roasting a turkey. I’m really looking forward to trying this this! Looking around for bone in breast and so far no luck. If I’m unable to find bone in would the roasting time change? Thanks in advance!
Hi Michelle,
Yes, it would, but I’m not sure the exact time, I would start checking for doneness at 25 minutes. Please let me know if you have any other questions! xx
Used this recipe for my first ever turkey and oh my god, I didn’t even know turkey could taste so good! Incredibly moist and flavourful. My only issue was it didn’t get crispy and brown up but we combatted that with a honey coat and a few seconds on broil.
Hey Nicol,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
My family usually does a roast duck for thanksgiving- can this recipe be used for duck also? And if so how would I modify the cooking time?
PS- I love all your recipes! They amaze me every time.
Hi Rebecca,
Thanks so much for your kind message! So sorry, but I have actually never cooked duck before so I really am not sure how this would work with that. I hope you have a great Thanksgiving! xT
Just made this for Canadian Thanksgiving. I. Will. Never. Make. Another. Turkey. Any. Other. Way. SO good. Short cooking window, 10/10 taste, so easy. One constructive criticism- recipe leaves out when to add in extra herbs into the cavity.
Hey Andrea,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! Thanks for pointing that out, they go in with the lemon and garlic:) xT🍂
I can’t wait to make this for Canadian thanksgiving this weekend!
How long do you recommend cooking for a 21-22lb turkey?? Thank you!
Hi Kate,
You will need to add 12 extra minutes per pound. Please let me know if you have any other questions! xT
Hello, I will try this recipe for our Thanksgiving dinner this Sunday. Just have one question, do you cover the turkey or the cheesecloth is doing all the work? 🙂
Hi Aga,
Nope, you do not need to cover the turkey:) I hope you love the recipe, please let me know if you have any other questions! xT
Do you rec a roasting pan for the Turkey?! I use an Emile Henry pan every year and it never seems like the right thing to use ?! I cannot wait to try this … my Turkey is always disappointing but this may be my year haha:)
Hey Alli,
Yes, a roasting pan is great to use when making a turkey! Best of luck! xx
Hi Meghan,
Planning to make this for Thanksgiving in a couple week (Canada does it in early October!). To clarify, when you baste the turkey when using the cheesecloth method, do you remove the cheese cloth for basting or just baste the cloth and let it seep through the cloth onto the turkey?
Thank you,
Robyn
Hi Robyn,
You are going to baste over the cheesecloth. Please let me know if you have any other questions! xTieghan
What kind of white wine is preferred?
Hi Sharyn,
I like to use a Chardonnay for this recipe. Please let me know if you give the recipe a try, I hope you love it! xx
No stuffing?!
Hi Meaghan,
I never put stuffing in my turkey:) In order for the stuffing to be safe to eat, you would have to overcook the turkey. Please let me know if you have any other questions! xx
This turkey looks amazing. This is what we will be eating on thanksgiving this year. Bringing sounds like the perfect solution to my dried-up turkeys. I am excited to try this. Lots of details in your post. Thanks!
I hope you love the recipe!!