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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!!
I would like to try your Cheese cloth receipt for turkey this year but I did not see a receipt for
it. Would you Please send it to me on how much of eack season you need.
Thank You
Bob Hoppel
Hi Bob,
So sorry, I am not sure what you are asking. The full recipe for the turkey is listed above:) Please let me know if I can help in any other way! xx
Hey Tieghan! I am going to make this for family thanksgiving and I am wondering if you used shallots in place of the onion? I see shallots in the picture but the recipe says onion. Please advise!
Hi Meredith,
I have used both, onions and shallots are equally great for this recipe. Please let me know if you have any other questions! xx
I’m going to do this! Do you think I can put the turkey in a baking bag with the cheese cloth? All of your recipes that I have tried have been amazing!
Hi Mandy,
Thanks so much! To be honest, I have never used a baking bag so I don’t know how that would work:) Maybe try skipping it this year?! Let me know how the recipe turns out! xx
I made it today for work and followed your advice on baking bag and it was delicious!! Everyone commented on how moist it was.
Hey Mandy,
Fantastic! I am thrilled to hear that this recipe turned out well for you, thanks for making it! Have a great weekend:)
Hello! It’s my first time making turkey for Thanksgiving this year. My mother is trying to insist that I brine the turkey, despite me showing her this recipe – do you think it’s worth doing a brine?
Hey Natalia,
Lol you can totally brine the turkey if that’s what your mom wants you to do, it’s not going to ruin this recipe:) Please let me know if you have any other questions! xT
So excited to try this recipe. Love everything you share! What type of wine do you use for the gravy?
Thanks so much Sarah!! I like to use a dry white wine like Chardonnay! I hope you love this recipe! xx
I saw your suggestion to make the potato smashers in the pan when roasting the turkey. Do you add them at the same time you begin the turkey? I assume you are then skipping the cider that was called for with the smashers and using just what you called for in the turkey recipe, correct? Can you still use the drippings to make the gravy after the potatoes are removed?
Hey Pam,
Yes, that is all correct! The drippings should be just fine for you to use for the gravy as well:) I hope you love this recipe! xx
Hi! Never made a turkey before! Can I use a disposable roasting pan without the rack? Would the turkey just sit in the broth?
Hi Laura,
Sure, that would be okay for you to do! I hope you love this recipe! xx
I plan on making this for Thanksgiving and can’t wait, but have a question on the butter you soak the cheesecloth in. On recipe it says just soak in butter only, but you also say to soak in butter with the herbs?
Hey Mary,
You are going to soak the cheesecloth in the butter in step 4. The herb butter will already be under the skin. I hope this makes sense! xx
This recipe looks amazing! I bought a 24 pound turkey had about an hour and a half extra cooking time?
Hi Kim,
You’ll need to add 12 minutes per pound to this recipe! I hope you love the turkey:) xx
Hi Tieghan. I also have a big turkey this year- 20 pounds. Should I increase the portions for the herb butter, cavity and melted butter because it’s a bigger turkey? Last year I made your recipe with a 16 pound turkey and it was a huge hit!!! The portions were perfect.
Hey Ellen,
Love to hear this! Yes, I would increase the ingredients by 1/2. Have a great Thanksgiving! xT
Do you place the turkey on a roasting rack?
Hi April,
Yes, I use a roasting rack for my turkey. Please let me know if you have any other questions! xx
I discovered this recipe last year for Canadian Thanksgiving. Needless to say I have continued to do for American Thanksgiving and Christmas and so on. It is the ultimate in cooking a turkey. The flavor is amazing and the turkey is so moist. Thanks for such a great, of many recipes
Love to hear this, Renee!! It really is the perfect turkey:) I appreciate you making it! xT
Do you use the lid to your roaster during cooking??
Hi Tricia,
Nope, no need to use the lid for this recipe:) Please let me know if you have any other questions! x
This recipe looks fantastic! My family loves crispy skin though. How does the skin on the breast and legs turn out? I am concerned that the ease of this will leave us missing the crisp of my usual go to method.
Hi Patty,
I promise you the cheesecloth makes for the best crispy skin on the turkey:) xx
Hi Tieghan!
I made this recipe last year for my Thanksgiving Day turkey. It was super yummy and flavorful! However, the skin of the bird really didn’t get brown or crispy at all. It was ugly looking but tasted delicious! I ended up broiling it some near the end but the skin came out all spotty…if that makes sense? I felt like I followed your instructions well and used the cheese cloth…Any recommendations as to what I possibly did wrong?
Hi Sidney,
So sorry to hear this! The cheesecloth really helps to create a crispy skin! Did you use more than one folded layer? Was it soaked really well in the butter? Did you baste throughout the roasting? Let me know!! xx
What is the purpose of the cheesecloth? This all sounds so yummy! I’m getting excited!
Hi Courtney,
“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.” I hope you love this recipe! xx
Hi I have an almost 21 pound turkey, how long would I need to cook it using this recipe?
Hi Laura,
You’ll need to add 12 minutes per pound to this recipe. Please let me know if you have any other questions! xT
can I use this method in a roaster ?? I have a 25 lbd turkey – We are a family of 20
I also roast 2 turkey breasts (I will use this method for the small breasts in the oven)
Hi Barbara,
So sorry, I am honestly not sure, I have never used a turkey roaster before! Please let me know if I can help in any other way! xT