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It’s finally time for Turkey Talk!! I LOVE this herb and butter roasted turkey with white wine pan gravy.

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

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!!

overhead photo of Herb and Butter Roasted Turkey before adding cheesecloth and before roasting

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.

overhead photo of Herb and Butter Roasted Turkey with cheesecloth draped over turkey before roasting

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.

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

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. 🙂

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

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!

Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest
@halfbakedharvest

soak the cheesecloth in butter. perfect turkey every time #thanksgivingturkey #turkeytiktok #turkeyrecipe #comfortfood #tiktokrecipe

♬ All Too Well (Taylor’s Version) – Taylor Swift

Herb and Butter Roasted Turkey with White Wine Pan Gravy.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 3 hours
Freeze/Rest 40 minutes
Total Time 4 hours
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.

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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. 
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Herb and Butter Roasted Turkey with White Wine Pan Gravy | halfbakedharvest.com @hbharvest

That picture? It makes you happy and excited, right?? I know, me too!!

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Comments

  1. Could the turkey be spatchcocked and dry brined the day before roasting it? If so, would you suggest a change to the cooking time?

    Reply

    1. Hi Mital,
      So sorry, I have actually never done a spatchcocked turkey so I am not sure what the cooking time would be. Please let me know if I can help in any other way! xx

      Reply

  3. 5 stars
    I’m all set to roast your turkey. Your temp to take out the turkey is 160 deg. Is that for the breast or the thigh? I’m inserting an oven digital thermometer while it cooks.

    Reply

  4. I make this turkey every year now (like 3 years now). My family loves it. I used to cook my turkey in a brown bag like my great grandmother, but no more. Thank you for the fantastic recipe.

    Reply

  5. This is the third year in a row I’ll be making this Turkey. It’s so delicious and simple, thank you so much for the cheesecloth hack. It is a lifesaver!

    Reply

  6. I made this turkey last year and it was amazing!! This year, I’m making in a new oven in a new house! How do you adjust time for roasting in convection oven? That’s the only option I have unfortunately….

    Reply

    1. Hi Erica,
      So glad to hear you enjoyed this recipe last year! I am not sure on the exact times, but I believe it’s going to cook faster, I would definitely have a meat thermometer handy:) Happy Thanksgiving! xx

      Reply

  7. 5 stars
    I have an 11lb Turkey and trying to figure out the timing. Would I do 450 for 30 min or 45? And then how long at 350?

    Thanks!!
    Amberly

    Reply

    1. Hi Norma,
      I do not rinse my turkey. Please let me know if you have any other questions, I hope you love this recipe! xT

      Reply

    1. Hi Kristen,
      So sorry, I have never made a turkey in a roaster before so I really don’t know what adjustments would need to be made! Sorry I couldn’t be of more help! Happy Thanksgiving! xT

      Reply

  10. Do you fold the cheesecloth in two for it to be”double lined”, or do we only use one single layer of cheesecloth on the turkey? Can’t wait to try this recipe!

    Reply

    1. Hi there,
      Yes, I fold it in half so it is double lined. Please let me know if you have any other questions! Happy Thanksgiving! xT

      Reply

  11. Hi! So excited to make the turkey this year. We have an 18 pound turkey so wondering how you would modify the timing of the recipe! Thanks

    Reply

    1. Hi Mariel,
      You will need to add 12 minutes per pound to this recipe, so about 24-36 additional minutes. I hope this turns out well for you! Happy Thanksgiving! xT

      Reply

      1. Hello,

        I have a 26 pound turkey, I know you said you recommend 12 min additional per pound but how long for the first part at 450 and second at 350? Thanks!

        Reply

    1. Hi Rebekah,
      You can prep the compound butter in advance, but I personally think the turkey itself should be saved for Thanksgiving. I hope you love this recipe! xx

      Reply

      1. Hi Lori,
        You are going to need to add 12 minutes per pound to this recipe. Please let me know if you have any other questions! Happy Thanksgiving! xx

        Reply

  15. This may be a very beginner question, but what do you do with the cheesecloth afterward? Is it tossed or cleaned and reused? Thank you!

    Reply

      1. Hi! If I would like to do this with a chicken instead what temperature and cooking time would you suggest? They are about 4-5 lbs each thank you!

        Reply

        1. Hi Nadeen,
          So sorry, I would follow a recipe specific for cooking a whole chicken, it’s going to cook differently than the turkey. Best of luck!!

          Reply