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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 you help me with cooking time for a 6.5 pound turkey?
Hi Carrie,
I would cook for 12 minutes per pound. Please let me know if you have any other questions! xx
Hi Tieghan!
Can’t tell you how much I love your recipes! Every single thing I’ve ever tried is divine!
Would this recipe work for a boneless turkey breast? I know pure breast meat can dry out quickly! Any tips? xx
Hey Rebecca,
Thanks so much for your kind message! Here is the recipe for the 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.
Thank you! Have a Happy Thanksgiving! xo
Hello! What would you recommend for the gravy in lieu of wine? I have someone in the family who does not consume any alcohol and want to respect that in my cooking. Thanks!!
Hey there! Just thought I’d share I don’t drink alcohol either so I use plain old cooking wine. Works great and no alcohol in it!
Hey Leticia,
You can use broth in place of the wine. Please let me know if you have any other questions! xx
I love your recipes! I just saw you posted this on your Instagram. I’m using a 9.5 lb Turkey. I just wanted to know if the cooking times are the same ?
Hi Kelsey,
You are going to need to reduce the cook time by 12 minutes per pound from these instructions. I used a 14-16 pound bird for this recipe. Please let me know if you have any other questions! xx
Do you recommend a fresh or frozen turkey?
Hey Rachel,
I like to use a fresh turkey:) Please let me know if you have any other questions! Happy Thanksgiving! xx
I buy frozen garlic cloves…can I throw those in instead of the head of garlic!?
Hey Lauren,
I would get a head of garlic for this recipe:) Please let me know if you have any other questions! xx
Hi! I’m going to give this recipe a try! I have a 20lb turkey. How long would I roast it for?
Hi Heather,
You are going to need to add 12 minutes per pound to the written recipe. Please let me know if you have any other questions! xx
Hi Tiegen, I’m using a 23 pound Turkey so it’s it 12 mins per pound Is my all in time 276 mins even with the temperature change you have (ie: higher then lower). Thanks so much. This is my first ever attempt at hosting and there are 12 or us (yikes!) so I’m nervous I’ll screw it up.
Hi Elaine,
You are going to start at 450F for 45 minutes and then reduce to 350F for 2 hours plus the 12 minutes per pound from 16 pounds. I hope you love this recipe! xx
I’m sorry, I’m new to roasting turkey! If I’m cooking a 10lb turkey, am I supposed to cook for 45 mins then lower the oven temp and cook an additional 12mins per pound?
Hi Mandy,
Yes, that is correct:) Please let me know if you have any other questions, I hope you love this recipe! xx
Can I prepare the turkey the night before?
Hey Jessica,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
We don’t normally do a turkey, but are adding some guests this year who will want turkey. Have you ever cooked it in a roaster oven to save oven space? What adjustments should be made?
Hey Gretchen,
So sorry, I’ve never used a roaster oven so I really can’t advise on that. Best of luck! Happy Thanksgiving! xT
Thank you for inspiring me to be a better cook. I have a question about the
herb and butter roasted Turkey.
Do you chopped the sage and parsley before you make the compound butter?
Thank you and Happy Thanksgiving
Hey Eileen,
Yes, you can go ahead and chop the sage and parsley for the butter. Please let me know if you have any other questions! xTieghan
Hi Tieghan!
Do you brine the Turkey beforehand or nah? Thank you!
Hey Danae,
I never brine my turkey:) One extra step that I don’t think is needed! I hope you love the recipe! xx
What kind of white wine would be best for the gravy?
Hi Kailee,
I like to use a Chardonnay. Please let me know if you give this recipe a try, I hope it turns out well for you! xT
Hi – what would you recommend for the brine?
Hi Nikki,
Sorry, I never brine my turkey, so I am not sure what to recommend! Let me know if you give this recipe a try, I hope you love it! xT
Help! Time adjustment question. For a 20 lb turkey do I adjust the time for the initial 45 min at 450 degrees or leave that the same and just adjust the time (13 min per lb) for when I reduce the heat to 350 degrees?
I am also curious about the adjustments for a 20 pound turkey!
Hi Dani,
You are going to need to add 12 minutes per pound:)
Hey Rachel,
You can just adjust the time at 350F degrees and add time per pound. Please let me know if you have any other questions! xx
Love your recipes! Happy Thanksgiving, I’m a guest this year however I’ll make this turkey recipe for New Year’s Day ! Thank you !
Much blessings to you & Family !
Gratitude for you and all your kind sharing !
Dee
Thank you so much Dee! I hope you love this recipe! Happy Thanksgiving! xx
SAME QUESTION:
😁
Help! Time adjustment question. For a 20 lb turkey do I adjust the time for the initial 45 min at 450 degrees or leave that the same and just adjust the time (13 min per lb) for when I reduce the heat to 350 degrees?
You’ll need to add 12 minutes per pound to the 350F:)