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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!!
First turkey ever, kind of nervous but at the same time HBH recipes it the only reason I don’t have meltdowns in the kitchen anymore. Question I have, although I think in this late hour I may be late to the party for an answer: I have “natural twine” and I really did mean to get cooking twine but then I got sick and completely forgot so I’m in the last hour. The twine I have is “natural Jute” twine. I have zero idea if it would work in the oven or not so my question is:
Is there another way to tie up the turkey? Do I need to tie up the turkey part to begin with? If I do need to tie up the turkey part, I guess the leg parts, can I use something other than twine? I’m not putting stuffing in it because of your good advice which is to NOT put stuffing in the turkey for good reason!
Also, to all you providers out there making Thanksgiving dinner for your family, it seems like magical sorcery. So hats off to you, family/friend chefs, who are providing a Thanksgiving meal because oh wow, I’m already overwhelmed. I figured a spreadsheet would help figure out cooking the turkey and all the sides and bread in a mathematical way, it does not, and I’m realising I will be totally winging it. Take note those who think they will never have to do this, or conveniently take ignorance to having to do everything. I took the ignorant route that my parents would be here forever and would never leave us to our own devices at the holidays. And good for them deciding to take a trip without the “children” but oh my goodness, the lack of understanding of what goes into these holidays. I feel that my parents deserve more than I can afford for always makin such a feast for us all every year.
Hi Tracy,
I would go ahead and use the natural twine, I don’t think there’s anything wrong with that. Happy Thanksgiving! xx
I made this recipe a few years ago and it was a hit! Smaller turkey (10lbs) this year, so not sure how to adjust the cook time. Would you cook at high heat for less time, e.g., 30 minutes then reduce the temp and check after an 1 hr -1:14hr?
Hi Carrie,
I would do 450F for 45 minutes and then reduce how long you roast at 350F for. I hope this helps! Happy Thanksgiving! xx
What is missing just before the word “lemons” in step 4, please?
Hi Stephanie,
Nothing, just a comma in the wrong place:) Happy Thanksgiving! xx
Hi, making this tomorrow! My turkey came already brined — what do I change in the recipe to adjust for the brining?
Hi Olga,
I would still follow the recipe as written:) Please let me know if you have any other questions! Happy Thanksgiving! xx
Thank you so much. And I’ll report back on Friday. Wishing you and your loved ones a beautiful Thanksgiving!
I’m prepping my food tonight, but a little nervous to try a new recipe, but I’m going for it. I don’t think any of your recipes have failed me.
Anyways, my turkey is 17.5 lbs. How much longer do you think I need to roast it for since it’s a little bigger than what your recipe calls for?
Hey Bridget,
I would just add 12 more minutes, that should work well! Best of luck! I hope you love the recipe! xT
You are the best, thank you! I hope you and your family have a Happy Thanksgiving! xo
I completely forgot to rinse the cheesecloth/drain before submerging into the butter. It’s browning in the oven…..I hope it doesn’t burn. Just a reminder tip for everyone!
I rinsed and wrung my cheesecloth, soaked it in butter as per the instructions, but it’s still browning in the oven as we speak. I’m hoping it should be fine! 🤞🏼
It’s normal for the cheesecloth to brown:)
It’s normal for the cheesecloth to brown:)
Hi! I’d just like to say how impressed I am that it’s the day before Thanksgiving and you’re on here answering people’s questions. You’re a classy lady.
Question… How would you adjust the time or temperature for a 20lb turkey? Is there a specific equation you use? Like “x” number of minutes per pound or something?
I used your recipe last year, but had a smaller turkey. It was amazing!
Thanks!
Elli
Lol thanks so much Elli:) So you can just do the 45 minutes at 450F and then reduce to 350F for 2 hours…then add 12 minutes per pound to that…so for you about 48 more minutes. I hope this helps! Happy Thanksgiving!!
Perfect, thank you! I hope you have a really sweet and life-giving Thanksgiving, Tieghan.
Xo, Elli
Perfect turkey recipe
I had to take out the stuff in the cavity for the last hour so it would fully finish cooking as well as the cheese cloth
Also make sure cheese cloth is totally saturated!!
Hi Lilli,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Hi! Do you put foil over your turkey for the first hour?
Hey Leslie,
Nope, no foil needed:) I hope you love this recipe, please let me know if you give it a try! xx
Do you truss your turkey (cross its legs) or not? I was trying to view your previous videos to see but couldn’t find them today. Thanks!
Hey Sara,
I do, you can view the photo above for reference:) Please let me know if I can help in any other way! Happy Thanksgiving! xT
this might be a lame question but; if i make the compound butter the night before the turkey, could i just leave the butter out overnight?
thanks so much! STOKED to try the recipe!
sending love from steamboat springs!
Hey Kels,
Lol yes totally fine for you to do:) I hope this turns out amazing for you! Happy Thanksgiving! xT
I love this recipe! This year we are doing a small Thanksgiving dinner so I’m doing a Turkey breast. Would you cook it just the same or do I need to adjust the oven heat and cook time?
Hi Brooks,
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.
Happy Thanksgiving Prep Day .
To brine or Not to brine ?? Where do you stand on fresh turkey that is not preloaded with a 5-8% solution ?
I did a brine and then followed the same cooking instructions and it turned out beautifully moist.
Brooks Could you share your brine with the group?
Hey Melody,
I always use a fresh turkey and I never brine mine:) I hope you love the recipe! Happy Thanksgiving! xx
I really want to try this cheesecloth method, but I’m making a full bone-in turkey breast. Do you think I can follow your recipe, with a significantly shortened roasting time? Thanks!
Hi Vanetta,
That could probably work, but I haven’t tested it:) Let me know if you give the recipe a try, I hope you love it! xT
Hi Tieghan, my cheese cloth is 100g, would you still fold it in half?
I made a similar Turkey a few years ago, which was delicious But the skin was rubbery… I was trying to figure out if this was because the cheese cloth was too thick-it was folded in half only. Any thoughts?
Hi do you brine before roasting?
Also do you just use one cheese cloth or do you change out during cooking?
Hi Chelsie,
I do not brine my turkey and I use one cheesecloth for the whole recipe:) Please let me know if you have any other questions! xx
Hi Janan,
So sorry, I don’t know what 100g means….I would still fold the cheesecloth in half. I hope this recipe turns out well for you! xx
100 grade… the cheese cloth has various grades which indicates the tightness of the weave, so it’s a little tighter. Still fold it in half?
Mine is 90 grade, so yes, I would still fold in half:)
Thanks!
I saw that this year you are doing this with chicken instead..can you please share your adjustments? I’m hoping to do the same
Hi Heather,
For the chicken, I’m following this recipe:
https://www.halfbakedharvest.com/cider-braised-chicken/
Please let me know if you have any other questions! Happy Thanksgiving! xx
I make this every year. It has never failed. Ingenious. Thank you! Your tradition has become ours and we are delighted.
Hey Natalie,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
I am excited to make this tomorrow and a bit nervous… my Turkey is substantially smaller (like 7 pounds) I will adjust the quantity of ingredients accordingly, but what about cooking time? I’m a newbie cook 😅 any suggestions or tips?
Hi Jen,
I would do 450F for 20 minutes and then drop to 350F for 1 hour. I hope this helps! Please let me know if you have any other questions! xx
Thank you! What a gift to get last minute tips the night before – it’s so thoughtful!
Could you please tell me your formula for figuring out the cooking time? I usually make a 27 to 30 pound Turkey. This looks so amazing!
Hi Michele,
You will probably just need to double the recipe and the cook time….so 90 minutes at 450F and then 4 hours at 350F. I hope this helps! xx