Next Post
Chocolate Cinnamon Swirl Pumpkin Brioche Bread.
This post may contain affiliate links, please see our privacy policy for details.
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 you do this with out the lemon?
Hey Tessa,
Sure, that would be okay! Please let me know if you have any other questions! xT
Hi! Curious if I can user a Turkey roaster/slow cooker with this recipe? This recipe looks delicious, I can’t wait to try it.
Hey Angelina,
I probably wouldn’t recommend a slow cooker, but I think others have used a turkey roaster. Please let me know if you have any other questions! xx
Hi! Would it be okay to use the cheesecloth + a Turkey bag to make sure it doesn’t get dry? Or do you have any other tips to make sure it doesn’t get dry?Thanks!
Hey Nica,
Sorry, I have never used a turkey bag, so I can’t speak to that, but if you follow the recipe as is, you should have no issues with it drying out:) xx
Can I use a roaster oven for this recipe? Also do you have any suggestions for a substitution for the wine?
Hi Sarah,
You can use broth in place of the wine! I’ve never used a turkey roaster, but I’ve had other readers say that it works well! Let me know if you give the recipe a try! xx
Thanks so much!
Do you baste overtop the cheese cloth or do you pull the cheese cloth up to baste?
Can’t wait to try this recipe!
Hey Jackson,
You are going to baste over the cheesecloth. Please let me know if you have any other questions! xx
Hi! I can’t wait to make this! I’m so nervous this is my first year making a turkey! What kind of white wine do you recommend?? Also I’d like to use a fresh nit frozen turkey but how far ahead can you buy those? I’d hate to not get my hands on one last minute. Thanks!
Hi Taylor,
I like to use a Chardonnay! A fresh turkey should be purchased 1 or 2 days before serving. Please let me know if you have any other questions! xT
Hi,
Where do you get your fresh turkey and what brand do you buy?
Hi Sue,
I typically get mine from Whole Foods:) xx
I’m cooking my first turkey this Thanksgiving for my family (including in-laws!). How would you adjust the cooking time for a 10-12 pound turkey? Still do 45 minutes at 450 and then maybe just another hour and 15 minutes?
Do you think if I make the compound butter the night before and just let it sit out that hour while the turkey comes to room temperature should be fine? Wasn’t sure about cold mixed butter going on the skin.
Sorry for the specific questions!!
Thanks,
Meg
Hey Meg,
I would just reduce you bake time, that should work well for you, you will want the internal temp to be 160F. And yes, that will work for the butter! I hope you love this recipe! xT
Do u recommend brining a fresh turkey before following this recipe? Sounds so good!
Hey Lauren,
Nope, no need to brine the turkey:) Let me know if you have any other questions! xT
Just wondering if you have a favorite brand of Turkey? I have had a few disappointments with the typical frozen birds commonly found at supermarkets and am considering ordering online but so many choices! Would love your input 🙂
Hey Julie,
I love to get a fresh turkey, Whole Foods usually has great options! Please let me know if you have any other questions! xT
Excited to try this – if someone cannot eat butter, is there a substitute you could recommend?
Hi Victoria,
I would recommend using ghee. I hope this recipe turns out well for you, please let me know if you give it a try! xT
What roasting pan do you recommend?
Hi Amy,
You can find links for all my favorite Thanksgiving items here:
https://www.halfbakedharvest.com/shop/shop-holiday/?current_page=thanksgiving
Please let me know if you have any other questions! xT
I’m so scared about having dry, overcooked turkey that I always seem to undercook my turkey. Recommendations for best meat thermometer and ensuring roasting to perfection?
Hi Liz,
Sure do! Here is the link for all things “Thanksgiving”:
https://www.halfbakedharvest.com/shop/shop-holiday/?current_page=thanksgiving
Please let me know if you have any other questions! xT
What is your go to roasting pan?
Hey Kendal,
You can find all of my must haves for Thanksgiving here:
https://www.halfbakedharvest.com/shop/shop-holiday/?current_page=thanksgiving
Please let me know if you have any other questions! xx
Hi, since you don’t stuff your turkey, how do you cook the stuffing so it is as flavourful as stuffing inside the cavity?
Hey Mary,
Here are my fave stuffing recipes:
https://www.halfbakedharvest.com/herby-mushroom-croissant-stuffing/
https://www.halfbakedharvest.com/butternut-squash-and-wild-mushroom-stuffing/
I really don’t do anything special to them other than following the recipes:) xx
If you did put the stuffing inside the turkey, would you just expect it to take a little longer to get to temp at the 350, but otherwise all the same? So excited to try! Thanks for linking the cheesecloth!
Hey Rebecca,
So sorry, I’m honestly not sure, I would not recommend putting stuffing in your turkey:) xx
I can’t wait to try this recipe this year! One question: Do I remove the cheesecloth at the end in order for the turkey to brown up and get crispy and golden?
Thank you so much!
Kim
I would like to know that too!
Hi Kim,
Nope, no need to remove the cheesecloth, the turkey will brown underneath. I hope you love the recipe! Happy Holidays! xx