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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

Herb and Butter Roasted Turkey with White Wine Pan Gravy.

Prep Time 20 minutes
Cook Time 3 hours
Freeze/Rest 40 minutes
Total Time 4 hours
Servings: 8
Calories Per Serving: 154 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. 

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. 5 stars
    I made this for Thanksgiving, and it was the most beautiful and delicious turkey and gravy! My brother told me not to tell our mom that it was the best he’s had! 🙂

  2. 5 stars
    I made this turkey and gravy for Thanksgiving exactly as the directions say to and I kid you not there was not a piece left by that same night! My family is typically the least excited about the turkey and prefers ham but this recipe was a huge hit! Thank you!

  3. 5 stars
    This recipe is really something!!! I decided to try this for our Friendsgiving & it was hands down the best turkey I have ever made & the gravy is delicious too! I followed the directions exactly & this will be the only turkey I will make from now on. It was seriously the star of the menu & my husband and I are still talking about it …ha ha. I might even make a turkey for Christmas just so I can make this again. Thank you for such an amazing recipe!

    1. Hi Cydnee,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  4. 5 stars
    Love this recipe! It was my first time making the turkey and this was super easy to follow. The turkey was moist and full of flavor. The gravy was phenomenal. My family loved it! This will be my go-to every Thanksgiving.

  5. 5 stars
    I have made this turkey for three years now. Wow. This was my favorite year, though. I usually tried to stuff my bird, in addition to Tieghan’s citrus and onions, and I never cared for my stuffing that much with the citrus, but the turkey was always delicious. This year, however, we tried Tieghan’s Herby Mushroom and Croissant Stuffing and WOW! I will never stuff my turkey again-her stuffing was AMAZING!! I have to say that after three years, I finally think I have perfected my gravy. Tieghan gives great directions. I had a 24 pound bird, so mine took much longer than stated, but the past two years, my turkey was the recommended size in the recipe and it followed Tieghan’s timing. Thank you!

    1. Hey Stephanie,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    1. 5 stars
      The code is cracked!!!
      This butter blanket resulted in the most perfect and juiciest turkey.
      My dad said this is the best turkey he has eaten in his life (81 years!).
      Agreed, perfection!

      1. Hi Dru,
        Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    2. Hi Patty,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  6. 5 stars
    I have now cooked my turkey this way two years in a row. Last year I accidentally used salted butter so it came out a little salty but perfectly moist. This year I followed the directions to a T and I had nothing but “the turkey is delicious” compliments. This will be my go to every year now ☺️🍁. Thank you!!!

    1. Hi Jennifer,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    1. Hi Robin,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  7. 5 stars
    This isn’t my first time using a cheesecloth but this is my first time with this recipe. It turned out so well! It was so moist, like everyone couldn’t stop saying how juicy it was. This will 100% be my go to from now on. I didn’t baste it, I don’t have a baster, I poured some chicken stock on a couple hours in and called it good. Delicious!

  8. This was hands down the best turkey ever. Compliments from everyone (and I have a tough family to please food wise ;)!! )
    So moist and tender. This will forever be my go to Thanksgiving turkey. I made the gravy too and everyone loved it. So flavorful. The crossaint stuffing! Amazing. Thank you!! Oh! And the honey butter Parker rolls! Wow… I’m glad I tripled that recipe, huge hit!!!! This menu is ON POINT. 😍

    1. Hi Courtney,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  9. 5 stars
    This was my first time for Turkey and it was a hit! Easy recipe to follow. Turkey was golden, flavorful and juicy. Will continue to follow this recipe

    1. Hey Floriana,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  10. 2 stars
    I was disappointed in this turkey recipe. It was a lot of prep and first of all, the turkey did not brown at all with the cheesecloth on it, so I eventually took it off for the last bit of roasting so it could brown. Also, my turkey was try and flavorless. I don’t know how much was the bird and how much the recipe. I got a fresh, natural turkey and cooked it with a thermometer ( pop-up) so technically I did not over cook it but ….very dry. The gravy was good but the gravy recipe a bit confusing. I won’t make this one again.

    1. My flavor was great but my turkey didn’t brown well so I wasn’t happy w the skin and the look of it. However the turkey was full of flavor thank goodness !

      1. Thanks for trying the recipe Shelley! Not sure why it didn’t brown for you, the cheesecloth is my full proof method for browning. xTieghan

    2. Hi Cindy,
      So sorry to hear this, I’ve never quite had a review like this on the turkey before. Was there anything you adjusted in the recipe? xTieghan

  11. 5 stars
    This was absolutely perfect! Followed directions to a T and my family thought I was a rock star. Thank you so much! Got your cookbook for 3 family members for Christmas!

    1. Hi Katy,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  12. 5 stars
    I hosted my first Thanksgiving dinner and your recipe made the Turkey the star of the show! Everyone kept raving about it- it was truly delicious and the recipe was so easy to follow! The only downfall was it was so delicious there weren’t leftovers- a good problem to have!! Thank you for this fabulous recipe!

    1. Hi Lacy,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  13. 5 stars
    Made this for the first time. I never made a turkey before. It came out absolutely delicious! So moist and the skin was so crispy and golden in color. I will make this every year. Thank you so much for such a great recipe. And for the people asking about the cheesecloth getting dark . Mine did too but the turkey doesn’t get too dark. Great recipe!

    1. Hi Amber,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    1. Hi Trent,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  14. My family has been making this recipe for years. This version is slightly different than the previous recipe and we did not like it as much. Is there a way to access the original version of the recipe? Thank you.

  15. Trying this today and our house already smells amazing! Is it okay that the cheesecloth is getting quite brown/burnt looking?

  16. Are you supposed to put the additional fresh sage and thyme inside the bird along with the lemon, garlic and onion? How much of the herbs?

    1. Hey Laury,
      You bet…all of those instructions are in step 4. I hope you love the recipe. Happy Thanksgiving! xTieghan

  17. 5 stars
    Does the 3 teaspoons of salt go all in the compound butter? Plus more for seasoning inside the cavity? Or is the 3 teaspoons total for using in both?

      1. No, but I was scared to do it all so I did 2 tsp salt and like 1 tsp of pepper . And then extra inside the cavity just eyeballing it. I’m sure it will still be okay lol fingers crossed. Goodluck happy thanksgiving

    1. Hi Angelica,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  18. Hello!
    I am going to attempt this recipe tomorrow for thanksgiving .. I am so excited to try it looks amazing!
    one question though, we have 20 people
    coming and two 15lb turkeys . Do you recommend I cook them together at the same time ? any time/ temp adjustments ???

    1. Hi Caity,
      Yes, I would do the same time and temp if you have a large enough oven for the two birds. I hope you love the recipe. Happy Thanksgiving! xTieghan

    1. Hi Karen,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  19. I feel like this is a dumb question but do you lift the cheesecloth up to baste and put back down or do you pour the liquid right over the cheesecloth?

  20. Can this recipe be done in a pellet grill? We wanted to use this recipe however the hubbies would like to smoke it. Wasn’t sure how this would work out.

    1. Hi Jackie,
      So sorry, I have not tested this so I honestly am not sure. I hope you enjoy the recipe, let me know if you give it a try. Happy Thanksgiving! xTieghan

  21. I am so excited to try your plan for Thanksgiving. My daughter and I love most everything we have tried. I’ve done all the pre-day work. Can’t wait to simply bake and assemble tomorrow. Also, from my tastings, this is going to be an amazing feast!

    Question: I bought the cheesecloth you’ve suggested for the turkey. I have no experience using cheesecloth. The package says washable… do you wash it before using? How do you wash it? Should I boil it? Also do you cut it down, or just fold it? It’s 4 yards long.

    Thanks!

    1. Hi Jessica,
      You can just wet your cheesecloth like stated in step 4, you will throw it out when you are done with the turkey. You will need to cut it down and fold it. I hope you love the recipe. xTieghan

  22. So excited to try this recipe! My cheesecloth comes today. The recipe just says 1 piece large double-lined cheesecloth. What are the measurements for that? I’m guessing I’ll have to cut the cloth to a particular size? Or does it just come in pieces?

      1. Thanks! You too!! The cheesecloth didn’t arrive in time 🙁 . Now I have to make adjustment for today. Any suggestions? (If you end up seeing this today) When it arrives I will definitely be buying another turkey to try it out!

  23. 5 stars
    I’ve done this recipe a couple years in a row now and I love it! I have one question though, now I have a roasting pan, would this be different in the cooking process? How would you adjust it?

    1. Hey Abigail,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Sorry I am not sure what you mean, the recipe uses a roasting pan. Happy Thanksgiving! xTieghan

    1. Hi Olivia,
      You will decrease your cooking time by 12 minutes per pound. Please let me know if you have any other questions! xTieghan

    2. Probably too late for you, but in case others are curious in the future: I just did a 12.5lbs bird today and it reached 16oF internal temp in about 1.5 hours. first 40mins at 450, then down to 350 for last 45-60 mins. I recommend a probe thermometer for roasts like this to make sure you don’t overdo it! I was planning to go closer to 2 or 2.5 hours, which definitely would have dried out the bird.

      1. Thank you! I am sensitive to lemon flavor for some reason so I was going to add celery and carrots instead. I can’t wait!

    1. Hi Brooke,
      Sorry I don’t have any experience with an oven bag so I have no idea how that will turn out. Happy Thanksgiving! xTieghan

  24. Would this method work with a boneless turkey? There will only be 3 for dinner so I am not doing a full turkey but really want to try this.

    1. Hey Kelli,
      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.

    1. Tieghan—

      Thank you so much for your thanksgiving guide, a total lifesaver!

      Could I do all the steps leading up to baking (butter, seasoning, cheesecloth prepped) the day before? So on the day of I would just need to let the turkey sit for an hour before baking, and then put the turkey in the oven and tend to the heat and basting instructions?

      1. Hey Marla,
        You can prep the compound butter but everything else needs to be done the day of:) I hope you love the recipe, please let me know how it turns out! xTieghan

  25. Hi Tieghan,

    I am so excited to make this. My menu this year is mostly HBH!

    I am trying to make as much ahead of time as possible. Other than making the compound butter, is there anything else I can do the day before? Would you recomendo washing and prepping the Turkey the day before?

    Thank you!

    1. Hi Candice,
      Sure you can definitely prep the turkey and do the butter, otherwise I would save the turkey for the day of. I hope you love the recipe. Happy Thanksgiving! xTieghan

  26. Hey there
    I have a wild Turkey, and am concerned it’s going to burn or not cook correctly! Do you happen to have any suggestions for a wild Turkey?

    1. Hi Cheyenne,
      Sorry, I am not really sure what you mean by this question, please provide more info and let me know how I can help. xTieghan

  27. I am limited on my oven space for Thanksgiving dinner. Could I make the turkey the day before and warm up on Thanksgiving day? If so, any recommendations on reheating. I have a warming drawer and thought I might be able to utilize that so save my oven for other things day of.

  28. Hi, I am doing a turkey breast this year. What time adjustment should I make so it turns out well? We have a 3 1/2 lb breast. Thanks so much!

    1. Hi Laurie,
      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.

  29. I love all of your recipes and I am so excited to make this turkey for the first time this year! I just noticed that you put your turkey on a rack in the roasting pan? I only have one of the disposable pans with no rack. Can I still make as is? Should I not add the broth to the pan?

    1. Hey Kelly,
      No worries, you can follow the recipe as is. Please let me know if you have any other questions! Happy Thanksgiving! xTieghan

  30. If I used this recipe for a roast chicken, would that temperature and time be any different?

    Thank you! LOVE your recipes!!!

    1. Hey Sarah,
      You will need to reduce by 12 minutes per pound. I hope you love this recipe, please let me know if you give it a try! xTieghan

  31. I want to spatchcock my turkey this year but love your recipe.with all the herbs and butter. Would using the cheesecloth still work if I spatchcock the turkey or should I leave that part out?

    1. Hey Renae,
      I’ve never tried this, but I don’t see why it wouldn’t work for you! Let me know if you give it a try, Happy Thanksgiving! xTieghan

  32. Hi Tieghan!

    Just to confirm, you cook the gravy IN the roasting pan correct? Not in a new stovetop pan?

    Also, it’s just my mom and I for thanksgiving so was thinking of just doing a small chicken. I love this recipe and would love to apply it and adjust cooking times- so you think that would be ok?

    Thank you so much!

    1. Hey Marci,
      Yes, that is correct so you can get all of those tasty brown bits from the turkey. Also, yes a chicken would also work. I hope you love this recipe, Happy Thanksgiving! xTieghan

    1. Hi Danielle,

      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.

      xTieghan

  33. I want to use this recipe to cook a turkey in Boulder, CO (high altitude 5,328 ft) do I need to increase the cooking time? If so, how much for a 17lb turkey or per pound?

    1. Hey Bridget,
      You can follow the recipe as is, add 12 minutes for the extra pound of turkey. I hope you love the recipe! xTieghan

    1. Hey Patti,
      I would never recommend stuffing your turkey. In order for the stuffing to be safe to eat, you will need to over cook your turkey, making it dry. Please let me know if you have any other questions! xTieghan

  34. Super excited to try your recipe this year! Question for you…I have a convection oven and my turkey is 20 lbs, how should I adjust the cook times?
    Thank you in advance!

    1. Hey Kirsten,
      So sorry, I have not cooked my turkey on convection, so I can’t say for sure. Let me know if you give the recipe a try! xTieghan

  35. Hi! Compound Herb butter question- just making mine ahead this eve- it tastes salty! Should it?? The 3 tsp seems like a lot or do we want it that way?

    1. Hey Dorian,
      You will want it that way, remember you are covering a whole turkey with that butter. I hope you love the recipe! xTieghan

  36. 5 stars
    A friend gave me this recipe and CANNOT wait to try it! I know the recipe says to take out of the oven when the internal temp reaches 160 degrees . After resting will probably go to 165 degree. My question is where should one put the thermometer – in the thickest part of the breast or in the thigh?

    1. Hey Mary,
      You will want to put the thermometer into the thickest part of the thigh. I hope you love the recipe. Happy Thanksgiving! xTieghan

  37. I recently had to become dairy free. Instead of using butter, do you think this recipe would work using olive oil in its place?

    1. Hey Lucy,
      I would probably use ghee in place of the butter, I am not sure olive oil would be the best option. Let me know if you give the recipe a try! xTieghan

  38. 5 stars
    The first turkey I’ve ever made and it was so delicious and easy to make! All my guests were so impressed with how juicy and flavorful it turned out. 10/10

    1. Hey Kate,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  39. Do you believe in dry brining the turkey before cooking it. I love your butter cheese cloth idea. Just wondering if I can skip the 2 day dry brine process.

      1. So I’ve never brined my turkeys, this year though I am going to wash and prep the bird the day before and leave in fridge uncovered. I have been using the cheesecloth method for YEARS, and it comes out PERFECT!! The only difference is I only put it on the breast and I baste with butter/juices roughly every 30-35 mins and remove cheesecloth during the last hour, creating a perfectly evenly browned bird. I also cook on 325 for a longer period of time…a 20lb bird will take around 6 hrs. I know when it’s done by looks and jiggling the leg, if it easily rotates and meat is semi falling off, its done!!

      1. For the 1st time, I will go “brineless” and try your recipe straight up. I’ll let you know how it goes!! 🙂

  40. Looking forward to making the herb roasted turkey and graveyard. My turkey is 22 + lbs I’m figuring 20 min a lb and will go with the internal 160 or higher?

    1. Hey Marie,
      You will need to add 12 minutes per pound. Please let me know if you have any other questions! xTieghan

  41. This will be my second time making this turkey! Last years turkey was the best turkey I have ever had. I followed the directions to a t and it came out perfectly!!! Thanks for all of the yummy goodness!

  42. Hi! Are shallots missing from the gravy ingredients here? I notice they’re on the make-ahead recipe linked on the Thanksgiving menu, but not on this recipe. So excited to make everything – thanks!

    1. Hey Joanna,
      You can use 2 shallots in the gravy if you want to add those. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 5 stars
    Hi Tieghan! So I’m going to make this for the 2nd time! This recipe has redeemed my turkey roasting skills! I was going to give up on them until I used your recipe! Thank you and blessing to you and your family! Carrie

    1. Hey Carrie,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan

  44. Excited to try this recipe! Just ordered my cheesecloth. Question after watching your IG highlight…use the roasting rack with the pan or no? I usually use the rack, but maybe I don’t need to?

    1. Hey Kristi,
      I like to use the roasting rack. Please let me know if you have any other questions, I hope you love the recipe! xTieghan

    1. Hey there,
      Sorry, I have never used an electric roaster so I am not sure how to advise on the cooking. Best of luck! xTieghan

      1. Whoops I posted under wrong question.

        Sumre
        November 20, 2021 at 3:55 PM
        Alrighty…here’s the outcome adjusting the cooking times for an electric roaster……..soggy skin 🙁 BUT, the flavor was still out of this world. I crisped up the skin as best I could transferring to the oven under broil for a couple of minutes. The other fantastic news is that I now have all the gravy drippings my heart desires AND now that I have that experiment out of the way, I can rest assured my “turkey day” turkey will be done to perfection in the oven and not in the roaster! Who wants to experiment on Turkey Day! Not me!! Thanks so much for all your social media outlets that let us learn all the things from you!!!

  45. 5 stars
    I made this for Friendsgiving (15lb) and it turned out perfectly! I’m going to try to make it for thanksgiving but I have a 30lb turkey! Do I cook it for 45min at 450F and then add 12min/lb at 350F? Or double the time at 450F? Thank you!

    1. Hey Chelsy,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. I would do the 45 min at 450F and then 12 min/lb at 350F. Have a great Saturday! xTieghan

    1. Hey Casey,
      No, I do not cover with foil, you can follow the instructions as is. Please let me know if you give it a try! xTieghan

  46. Hi! I’m super excited to try this recipe. The butter soaked cheesecloth is what convinced me. I was planning to brine the turkey before roasting. Would I need to make any adjustments to the directions above? Thanks!

    1. Hi Tieghan! I am just doing turkey breasts this year instead of the whole bird….are there any adjustments to the recipe I need to do? Thank you! FYI your butternut squash mushroom stuffing recipe has been a staple on my Thanksgiving table for 5 years now.
      Emily, Buffalo, NY

      1. Hey Emily,

        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.

        xTieghan

        1. What do you do with the wine? I can’t find it in the recipe instructions. thank you for all your great recipes!! They’ve never steered me wrong!

          1. Hi Abbie,
            The wine is used in step 8. Please let me know if you have any other questions! xTieghan

          1. Hey Penny,
            The wine is used in step 8 and if you are using turkey breast and not a whole turkey you will place directing in the pan. I hope you love the recipe! xTieghan

    2. Hey Mackenzie,
      I never brine my turkey, but I am assuming you would not need to adjust anything. Please let me know if you have any other questions! xTieghan

  47. Hi! I’m a huge fan of your cooking. Making this tomorrow and im trying to decide if I should spatchcock the bird before cooking it. I’ve never made a whole bird — worried that it won’t cook evenly and the white meat will try out. What are your thoughts?? Thanks again!

    1. Hi! Love all of your cooking! I am very worried about doing this with the cheesecloth. I am one of those people that uses a turkey bag which has always been foolproof. Would using a bag be ok with the rest of the recipe?
      Thank you!

      1. Hi Maria,
        Sorry I have never used a bag so I don’t know how that would work. I use the cheesecloth method every year, it’s the best. xTieghan

    2. Hey Stephen,
      I never spatchcock my turkey, I use this exact recipe every year. Let me know if you give it a try! xTieghan

  48. Hi Tieghan! Is there a butter substitute for those that are lactose-intolerant? Would love to try this recipe. Thank you!

    1. Hey Gem,
      I’ve only ever made this with butter but I would suggestion using ghee. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Victoria,
      You will need to add 12 minutes per pound. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  49. Hi! There’s only 2 of us for Thanksgiving this year so instead of making a full turkey I got a bone-in turkey breasts. Will this recipe still work and do I need to change the temperature/baking time? PS-I’m using all half baked harvest thanksgiving recipes this year and I’m so excited! Thank you!

    1. Hi Allison,
      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.

  50. Hello! My family loves crispy skin on a turkey. Does the cheesecloth allow for the skin to get crispy? Or should I remove at the end?

    1. Hi! I bought the cheesecloth that you recommended. You say “double lined” in the ingredients- does that mean two layers of it together?

    2. Hey Kristen,
      You can follow the recipe as is, the skin will get crispy. I hope you love this recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lauren,
      I like to use a dry Chardonnay. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Mary Lee,
      A general rule of thumb is to cook the turkey for 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  51. My roasting pan has a removable rack in it. Should I put the turkey on the rack, or should it sit right in the pan with all the chicken broth?

    Thanks for your help!

  52. I love that recipe for the turkey breasts! Been trying to figure it out myself since I made the original (to my delight, by the way!). Is there a way to PIN the smaller recipe?

    1. Hey Patti,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Sorry there is not, it’s not an official recipe on the blog. xTieghan

    1. Hey Mel,
      I like to baste over the cheesecloth. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  53. Hi! So excited to try this recipe. I have a 24lb Turkey but cooking on the convection setting of the oven. What cook time and temperature setting should I use? I’m so nervous I’ll mess it up. Thanks so much for your help.

    1. Hey Julie,
      You will need to add 13 minutes per pound until your turkey reaches an internal temp reaches 165F. I hope you love the recipe, best of luck! xTieghan

  54. 5 stars
    This was my first time hosting a Thanksgiving event and roasting a turkey and it turned out fantastic! I didn’t expect the cheesecloth to look as dark as it so quickly but I definitely think it helped with keeping the bird moist longer after basting the 3 times during the cook time. The only thing I’d like to try differently is getting a crispy skin at the end. Perhaps removing the cheesecloth for the last 30 minutes of baking? Overall, very happy and got lots of compliments!

    1. Hey Jess,
      Here are the instructions for using 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.

      Please let me know if you have any other questions! xTieghan

  55. I was excited to try this turkey, but mine did not turn out well. I’m sure it’s something I did, such as using an 11.5 pound turkey rather than 14-16 pound. But other issue I had is the cheesecloth got overly burned early on. I have a large Wolf oven, so it’s not as though there wasn’t enough space for the turkey and all. Also, I had to keep adding more and more chicken broth to the pan since it disappeared really quickly; therefore the gravy also didn’t turn out very well. Any suggestions would be helpful for next time. I guess I’ll just start with a larger turkey and cook it at the lowest rack in the oven (used next to lowest this time). Thanks, and I’m sure this is amazing when prepared properly!

    1. Hey Pam,
      So sorry to hear this. Since you used a smaller turkey you definitely needed to reduce your cooking time. Also, the cheesecloth does get nice and dark, but I promise the turkey will not be burning. I hope this helps for next time! xTieghan

    1. Hey Amanda,
      You bet, just make sure the internal temp of your turkey is 165F. I hope you love the recipe, best of luck! xTieghan

  56. Hey Tieghan! Do you place the turkey directly in the roasting tin (right into the broth) or do you like to use a rack that the turkey rests on?

    1. Hey Liz,
      I like to use a roasting rack. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  57. Hello! I’m hosting my first ever Thanksgiving, and every single dish I’m making comes from your site. I want to make a traditional stuffing, and I noticed this turkey recipe doesn’t call for stuffing. Can I add that or will it throw my times off? Thanks!

    1. Hey Kate,
      I never cook stuffing in my turkey, in order for the stuffing to be safe to eat you would have to overcook the turkey. I would recommend doing your stuffing on the side. Best of luck! xTieghan

  58. I usually Brine my turkey (liquid) overnight. Can you tell me if this is Ok with the recipe… not sure if it will enhance it or change the flavor with the brine…Thanks

    1. Hey Ellice,
      I never brine my turkey and find it is not necessary with this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. Hi! I’m planning to make this recipe this year, but have someone coming who is gluten intolerant. Do you think you could use cornstarch in the gravy instead of flour, or would do you think a gluten free flour would work?

    1. Hey Anna,
      Sorry I have not tested this with either GF flour or cornstarch but I think the cornstarch should work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. Hi! Just wanted to follow up and say that I used a GF flour for the gravy and I couldn’t tell a difference! Also, this was by far the best turkey I have ever had! Flavor and moisture level were perfect! Thanks for such a delicious recipe!

  60. 5 stars
    Holy smokes!!! This turkey was amazing! It was my first time making a turkey; I hosted a friendsgiving of about 16 (ambitious I know) and this came out perfectly, honestly best turkey I have ever had. I did a dry brine on the turkey the night before but then followed the recipe to a T (though mine took about 1.5 more hours to cook as she was 16 lbs). The skin was crispy buttery and brown, and even the breast meat was juicy and moist. I normally am all about the sides, but I am genuinely so sad that I have no turkey left overs!! I want another reason to make this turkey!

    1. Hey Shea,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

    2. Hi Shea,

      I was wanting to do a dry brine on my turkey as well but don’t know which brine recipe would work best with this recipe. Can I ask what you did for your dry brine?

      Thanks!

    1. Hey Chris,
      I would recommend using ghee in place of the butter, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  61. So excited to try this recipe! Do you use a rack inside your roasting pan, or place the turkey directly on the bottom of the pan?

  62. Hi Tieghan!

    I’m cooking a 20lb turkey for thanksgiving– can you give advice for longer cook time? I made this turkey last year (15lb) and it was SO SO SO good. Can’t wait to do it again!

    Sarah

  63. Would you post about the proper way to carve a beautiful turkey like this? I’m definitely making this for Thanksgiving.
    Some people have differing opinions about how to carve a turkey and your way looks perfect to me!
    Thank you for your wonderful recipes!

      1. Can I use a chicken instead? I know, what?! But no one coming over is a fan of turkey. Last years bird was barely touched. So chicken and ham it is.

        1. Hey Sabrina,
          I am sure a chicken would work well with this recipe too! I hope you love it, please let me know if you give it a try! xTieghan

  64. Can’t wait to try this for thanksgiving, are the measurements the same if you use dry herbs? Also do you soak the cheesecloth in butter alone or butter with some herbs as well? Thanks!

    1. Hi there! I would decrease the measurements a tiny bit if using dried herbs, and you can leave the cheesecloth in just butter or use herbs on it as well! 🙂 xTieghan

  65. Hi Tieghan!

    We have a small gathering on Thanksgiving. Would this process work on a 5lb boneless turkey breast? If yes, would recommend cooking at the same temperature and for how long?

    Thank you for the guidance!
    Hope

  66. This looks amazing. How big of a piece of cheesecloth did you use? It comes as a 4 yard piece which seems too large.

    Thanks!

    1. Hi Michelle! I just cut the cloth to fit the size of my turkey. It’s usually a 12×12 square or slightly large. Happy Thanksgiving!

  67. Hi Tieghan!

    My wife and I have made this turkey for the past three years. Everyone in our family agrees – it is the most delicious and flavorful turkey ever! It is also the *juiciest* turkey ever. Which, every normal human being loves…except me. I like my meat dry. 😬

    What would be the best way to make this turkey a little *less* juicy? Cook it longer? Hotter? Baste it less?

  68. This looks so delicious, I can’t wait to try! Can I still use the cheesecloth if I have a gas oven or is there a fire risk?

  69. Hi! I’m really looking forward to trying this recipe for Thanksgiving! Just to clarify, do you use a rack in your roasting pan, to keep the turkey raised?

  70. Hi! This recipe looks great, I’m def going to try it this year! The last two years I made a 15 pound turkey and it wound up taking 6 hours at 350!!! Way longer than expected and the wings got super charred. I did baste every 45 min or so, but is there something I’m doing wrong?!

    1. I am so excited to try this year with a 20 lb bird! Any recommendations if we wanted to cook the stuffing in the turkey as well? Trying to save some oven space! Thank you!

      1. Hi Mindy,
        I would highly recommend cooking your stuffing on the side. In order for the stuffing to cook, the turkey will eventually end up over cooked. I hope you love the recipe! xTieghan

  71. This looks delicious! I’m going to make it! How long do you suggest cooking at 450 for a 20 lb turkey? And then how long at 350? ( big family)

    Thank you

    1. Hi there! Honestly I’m not too familiar with that, so I’m not sure! I would imagine just the cooking time needs to be changed 🙂 xTieghan

  72. Hello! I am SO excited to host a HBH Thanksgiving this year! Can I brine the turkey before hand still or should I just skip it? also, i have an 18lb bird…suggestions on cooking time?

    1. What do I need to consider if I’m getting a spatchcocked turkey? (Other post had an error in my email. Sorry!) Thx!

    1. Hi there! The cook time would maybe be a bit longer, but other than that the recipe should be the same! 🙂 xTieghan

  73. Hi Teighan!

    I am excited to make this for thanksgiving dinner this year after so many friends have had rave reviews! I am wondering if you think it could be done on a smoker like a traeger perhaps?

  74. Thank you. I am going to make your turkey. I haven’t done it in years, but I remember that my mom used to drape butter-soaked cheesecloth over the turkey. Funny how you forget things ….
    I’ll probably stick with our tried-and-true gravy w/o wine, but who knows – maybe 2021 is a year to change things up?
    Happy T-Day.

  75. Morning Tieghan! This looks ABSOLUTELY amazing but I was wondering if you could do the same thing but with a whole chicken instead? It’s just my husband and 3 yr old and I and there is just no way we’d get through a whole turkey! I was thinking a chicken would be a good size instead? Thank you so much for helping me to feed my family delicious meals every week!

    1. Hi Kyra! I’m so sorry, I haven’t tried this with a whole chicken before so I’m not sure! I would imagine it should work just fine 🙂 xTieghan

  76. I made turkey using this method last year, but I had a few issues. It was an apartment oven so I think it was too small. The cheese cloth started to brown about 30 minutes in, so I kept rewetting it so it wouldn’t catch on fire. So at the 3 hour mark, one of my legs was still raw and pink ON THE OUTSIDE. I used a thermometer.
    Any suggestions? Can I cover the turkey with foil so I don’t have to worry about that?
    Also, I’m in a new house this year with a different oven.. Any suggestions on learning if your oven has cold spots or such?
    Will probably be doing just a breast this time as planning to have ham. It’s for Friensgiving.
    Please help.

    1. Hi Ellen, thanks so much for the feedback, I really appreciate it! I would cover the turkey with foil if you don’t want to have to worry about it! xTieghan

      1. Looks great. May be time to try something new after 50 years of cooking Tgiving turkeys. I have 2 questions. Turkey in the pan or on a rack? And, I use Better Than Boullion as my broth base. What do you think about using turkey broth rather than chicken broth?

  77. Sorry if this seems like a stupid question but when basting do you baste under or on top of the cheese cloth?

    1. I had the same question! From what I can tell, based on this and similar recipes on google, you baste on top of the cheesecloth and you don’t remove the cheesecloth until you take it out of the oven (step 6).

  78. I’m planning on doing this for Canadian Thanksgiving (next weekend). If you stuff the turkey with stuffing, do you think it’ll turn out the same?

    1. Hey Steph,
      I never stuff my turkey, if you do, you will certainly need to increase your cooking time to ensure your stuffing is safe to eat. Please let me know if you give the recipe a try! xTieghan

  79. 5 stars
    The first time I was tried this at my school friend’s home and I remember at that time I was asked her for the recipe too. And today she sent me this recipe. I will love to try it.

    1. Hey there,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  80. 5 stars
    Hi! I’ve made this recipe before and it was absolutely delicious but I was wondering if you have ever brined the turkey beforehand and then followed the rest of the steps for this recipe ?

  81. 5 stars
    I have been making this roasted turkey recipe with our homegrown turkeys for a couple years now, and it is beyond our favorite…STILL. We are a big gravy family, so without a doubt this gravy is outstanding and does not disappoint! I have made this recipe after bringing our turkeys for a couple days…amazing! Thanks for the go-to favorite recipe, we will be sharing this with all our turkey customers!

  82. 5 stars
    My significant other and I tried this recipe out as it was our first time cooking a turkey for Christmas 2020. Could not recommend it enough! It was so good, and loved the cheese cloth idea, definitely made the turkey moist. Thanks for all your recipes 🙂

    1. Hey Michelle,
      I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  83. I am Making this gorgeous turkey recipe today for Christmas. Do you leave it uncovered for the entire cooking time?
    Thank you so much for sharing this recipe!

    1. Hey Nicole,
      Yes, you can leave this uncovered. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  84. Hi! I’m sorry if this question has already been asked but there were too many comments to go through. My question is, if you place the turkey on a rack and add 4 cups of broth to the pan, and continually add more broth to the bottom of the pan as it roasts, do you still end up with the good brown bits to scrape up when you deglaze the pan at the end? Are you adding liquid to the bottom to ensure a moist turkey?

    1. Hey Debra,
      Yes, you will still have the browned bits for the gravy. Yes, this makes for the perfect moist turkey. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    2. Are you placing the bird on the rack
      Of the roasting pan versus not on the bottom of the roasting pan so it is submerged in the broth?

    1. Hey Melissa,
      You will need to reduce by 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Ana,
      Sorry I can’t say for sure as I have never used an electric roasting oven. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  85. We had a small Thanksgiving dinner this year, so I decided to prepare a hen instead of turkey. I used this recipe and O.M.G. I have never had chicken that was so juicy and delicious. Between myself, my husband, our two kids (ages 16 and 23) and my in-laws, there was NO chicken left by that night, and the hen was 8.5 pounds! I think my in-laws swiped most of it to take home when they left. LOL! Thank you so much for such a wonderful recipe. My family is already asking when I’ll make it again. 🙂

    1. I am so so happy this recipe turned out so well for you, Nicole!! Thank you so much for trying this one! xTieghan

  86. 5 stars
    Thanks for such a fool proof recipe! It was my first year ever making a turkey and I got the highest compliment from my family that this is the first “memorable” turkey they had ever had. The cheesecloth made the turkey so perfectly golden and delicious and I made the gravy ahead of time to cut out stress on Thanksgiving. My mom couldn’t believe how quickly the turkey cooked with the cheesecloth on, I felt like a total pro. So glad I found your recipes, every single one I’ve tried has been delicious.

  87. 5 stars
    Every year turkey is my least favorite part of the Thanksgiving meal but that changed this year with this recipe! The white meat was just as moist as the dark meat and it tasted great! Our whole meal was HBH and was amazing!

  88. 5 stars
    This was my first time ever making a turkey and I followed your recipe exactly and it could not have turned out more perfectly!!!! Everyone in my family said it was the best turkey they had ever had. Incredible.

  89. 5 stars
    I made the Thanksgiving turkey this year – for the first time!! And thanks to you and this recipe, it was an overwhelming success! The cheesecloth is GENIUS and made it so simple. Thank you so much!!

  90. 5 stars
    This was the most moist and flavored turkey I’ve ever made. I won’t be searching for another turkey recipe next year as this will now be my go to recipe. I never write reviews but I find them helpful and wanted others to know this is a winner.

  91. 5 stars
    This was by far the best turkey I have ever cooked! The skin was crispy, the meat was moist and tender, and the golden brown color of the turkey was picture perfect.

  92. 5 stars
    This was amazing! My husband and I celebrated our first married Thanksgiving alone because of covid, and making the turkey was definitely the most worrisome aspect. However, this turkey was so moist and flavorful. It’s honestly better than anything our moms made in the past. We did not have cheesecloth but used an old kitchen tea towel, which worked well. The roasting time was just a bit longer, but we used our meat thermometer, so that was not a problem. We loved this! Will definitely repeat next year.

  93. 5 stars
    Have you ever made this recipe with turkey breasts in a crock pot? It’s just my hubby and I this year thanks to COVID. I want to make sure I’m doing it right. This is our favorite turkey! We have about 13lbs of turkey breast. We’re ready for left overs!!!!

    1. Hey Matina,
      So sorry I have never tried this before! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  94. 5 stars
    Due to having just my immediate family for Thanksgiving this year, I was excited to try this recipe and make my first turkey ever! I actually bought an 8lb Turkey breast and used this recipe. Safe to say this is the BEST TURKEY IVE EVER HAD! I am no longer scared of making turkey. If you make this you MUST make the white wine gravy to go with it.

  95. This looks amazing! I love your recipes! 🙂 I was wondering if anyone tried the cheesecloth method with a goose before? Would that work?

    1. Hey Beata,
      So sorry, I have never cooked a goose before so I am unsure of the results. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  96. 5 stars
    I just made my first every turkey following this recipe and it was incredible! I did brine the turkey the day before, and followed the rest of this recipe exactly. Very juicy, tender turkey, perfectly crispy skin. Thank you so much for the easy to follow recipe!

  97. 5 stars
    I found this recipe in 2018 and yesterday was our third Thanksgiving eating it. The gravy is so rich and delicious! My whole family approves of this and it’s now my go to turkey recipe. Thanks!

  98. 5 stars
    I have made this recipe two years in a row! This year was the best due – moist, flavorful and so delicious. The turkey was ready very quickly which meant it had to rest a little longer. So, so good!
    Thanks for a great recipe!

  99. 5 stars
    Tried this turkey recipe for Thanksgiving and it was THE BEST turkey I have ever cooked. I bought a 23lb brined turkey. Roasted it at 450 for 45 minutes and then 350 for 3h 45 minutes. It came out perfect. Thank you so much for this recipe! It is a game changer!

  100. 5 stars
    This Turkey recipe is AMAZING! I used it when cooking a very old bird during the start of COVID19 and it turned out incredible! Did it yesterday and it was perfect – I cooked a 22lb Turkey and after the 45mins at 450F I only needed an additional 2hrs 15mins at 350F (for those who cook a bigger bird) We had a lot of HBH sides and the Brussels sprouts with cider vinaigrette was my favorite! The Winter Pomegranate salad with candied walnuts is another of our go to recipes from this site. Thanks Tiegan – we appreciate your creativity!

  101. 5 stars
    I’ve been trying different turkey recipes each year, and none have been memorable. This one, however- YUM! Tasty and easy, thank you! Plus, the make-ahead white wine gravy was a great idea and helped keep everything simple on Thanksgiving day so I could enjoy hanging out by the fire with my family.

  102. 5 stars
    EXCELLENT! Made this turkey for our Thanksgiving dinner yesterday – was fantastic! Flavors were deep and full, meat was totally tender. Loved the lemon infused flavor. Technique so friendly to do same day with no days out brining. Also made HBH stuffed dates, hasselback butternut squash, and bourbon pecan pumpkin pie [omgosh delicious!]. ALL of these recipes are “keepers” for our family! Many thanks Teighan!! Lee M

    1. Ah I am so happy you made so many of my recipes and loved them! Thank you so much Lee! I hope you had a wonderful Thanksgiving! xTieghan

  103. 5 stars
    Turkey came out so crispy with the cheesecloth- I was really amazed!! But I think the true winner was the gravy- it was packed with flavor!! Another winner from your site!

  104. 5 stars
    This was the first year I made a turkey using the cheesecloth soaked in herbs and butter. It did not disappoint! I followed the recipe to the letter and the turkey came out moist, golden brown and crispy. it was simply delicious!

  105. 5 stars
    Fantastic recipe! I made the turkey and the gravy verbatim and it turned out wonderfully.
    The cheesecloth was a huge hit and kept the turkey from drying out and burning. I will
    probably be using this method from here on out. The gravy was full of flavor and the best
    I’ve ever had. Shared the process on my Instagram and my friends and family loved this idea!
    Thanks for sharing the recipe my whole family loved it!

  106. 5 stars
    This turned out really well! It was a fun way to keep the turkey moist. And I loved using all the fresh herbs and stuffing the cavity with the fresh ingredients.

  107. 5 stars
    WOW – Just made thanksgiving dinner for my first time. This recipe, with the white wine gravy – were a HIT!! So delicious. New go to for sure!!!

  108. I just made this for thanksgiving and it was amazing!!!! Thanks! My only issue was that the wings were underdone so we finished them in a skillet on the stove. Any tips on how to avoid this? When we checked the temp it was 160 so I was very perplexed when we started carving. Otherwise it was sooooo beautiful and brown.

    1. Hey Patricia,
      Thanks for giving the recipe a try. What size was your bird? If the breast was done the wings should have been totally fine. Let me know how I can help! xTieghan

  109. 5 stars
    My first time ever roasting a turkey and it was delicious! So juicy and flavorful – everyone loved it. Thank you for another amazing recipe.

  110. 5 stars
    This turned out absolutely amazing! We stuffed it as well. Had a 21# fresh bird from local turkey farm so used 3 sticks of butter and had to cook it close to 5 hours. Juiciest most flavorful turkey I have ever had and I’ve only made turkey maybe 2 other times so thankful for you easy instructions! Just perfect!

  111. I made my very first turkey this Thanksgiving and I used your recipe – it turned out so well!! Thank you so much for posting!

  112. 5 stars
    Made this for thanksgiving today.

    More or less followed the recipe but I dry brined the bird for two days before, used more herbs and lined the pan with onions and homemade stock.

    Cooked at 350 the whole time. The nutty odor of the butter and cheesecloth was an underrated perk.

  113. 5 stars
    My parents cancelled Thanksgiving at the last minute, so I decided to make a turkey at the last second for the rest of my family. I’d never done it before, so I chose this recipe since Tieghan never leads me astray. It was easy, and the turkey turned out delicious! I’m so glad I didn’t have to spend lots of time prepping and brining, because I got a late start. If I ever need to roast a whole turkey again, I’ll come back to this recipe. Thanks, Tieghan!

  114. 5 stars
    I made this recipe as my first ever turkey and I don’t think I’ll ever stray from it! I combined this with the white wine make ahead gravy to save some time and it came out so great. The turkey is traditional, juicy and flavorful. The cheesecloth method is amazing!! Who would have thought? Thank you for this amazing recipe and for making my first time hosting Thanksgiving a breeze!

  115. This recipe is amazing!! 10/10 would recommend.

    We did a 12 hour brine – buttered the turkey with the compound, then sprinkled our salt brine and left it overnight. The next day, we stuffed the cavity and added the cheesecloth and popped into oven. Came out perfect! You rock.

  116. 5 stars
    I used this recipe for the first time cooking a Turkey and it turned out GREAT! The recipe was so easy to follow and the execution was easy too. The bird turned out perfect just by following the instructions. That says a lot to me as so many recipes are poorly written. Awesome flavor, tenderness and appearance. Yum!

  117. 5 stars
    I really dislike turkey- I have made ham the last few years. However, my son requested turkey, so I turned to this recipe. WOW! Not only did I have seconds, but I kept the leftovers, instead of pawning them off. Total game changer!

  118. Got a rave review from this turkey from my family! Thr CHEESECLOTH is golddddd!!!! This recipe is fire!! Thank you Tieghan!!!

  119. Delicious! I made this for Thanksgiving and it was just perfect. We have a convection roast setting on our oven that I used. The turkey was just wonderful. This is the first time I’ve ever made a full Thanksgiving dinner myself and this was a great recipe!

  120. 5 stars
    Working on this turkey as I type this. Thought that today would be a great day to tell you how thankful I am for your talent and for pushing me well last my comfort zone this year of following you!!
    To you , your family and all your followers …. wishing everyone a safe , healthy … and most of all … love filled season !!!
    Judi

  121. So sad. The cheesecloth method did not work for me. My turkey does not look crispy and browned at all. I followed directions to a tee. Not sure what I did wrong. Oh well. I’m sure it will be tasty! Everything HBH makes is tasty!. 🙁

    1. Hi! How did this end up turning out? I hope well! Please let me know if there is anything I can help with! xTieghan

  122. Help!! It’s been 35 minutes and my cheesecloth is very dark brown and it’s smelling like I’m burning something! 😩

    1. Hey Jeni,
      The cheesecloth gets very dark, but I promise the turkey underneath is fine. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  123. 5 stars
    This recipe created the moistest turkey we’ve ever had. Usually we end up with white meat that’s on the drier side, but this recipe resulted in succulent moist white meat too and beautiful brown skin. This will be our go-to recipe from now on. Thank you so much!

    1. Hey Natalie,
      The cheesecloth does get quite dark/burnt looking, but I promise the turkey underneath is totally fine. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  124. 5 stars
    I’ve been using your method for the past couple of years and have shared it with friend and family and everyone loved it!!! Thank you so much for sharing 🥰

  125. Very excited to try this recipe out tomorrow! Unfortunately the roasting rack I ordered is delayed so I only have a roasting pan. Do you recommend I lay the bird on a bed of veggies (ie carrot onions and celery)? Or have any tips for skipping the roasting rack? Thanks in advance!

    1. Hey Monica,
      Yes that would work well! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  126. that looks super delicious. I’m going to make it this holiday. is it ok to prepare the turkey seasoned and with the buttered cheesecloth on it the night before and keep in the fridge overnight? thank you

    1. Hey Anat,
      Yes this is fine to do. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  127. 5 stars
    The package of cheesecloth is 4 yards. Do you use the whole thing or cut it down? Looks amazing. Can’t wait to try it!

    1. Hey Melissa,
      Yes, you will want to cut it down to fit your turkey. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  128. Does the 3 teaspoons of salt and 1 1/2 teaspoons of black pepper go in the butter in step 2 or to season the cavity in step 3. Thanks!

    1. Hey Katie,
      That is for step 2. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  129. What do you do with the turkey neck and giblets? Do you put it in the bottom of the roasting pan with the turkey or do you use it to cook for the gravy? THanks!

    1. Hey Christina,
      I do not use them:) Just personal preference! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  130. Hey! I am doing a smaller turkey breast and want to try using this recipe and obviously adjusting cooking times. Anything you would Suggest altering or adding?

    1. Hey Kimmy,
      I would try this:
      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.
      I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Abby,
      I just use a super sharp knife. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  131. Hello! This looks wonderful! I wondered if I wanted to add some potatoes, carrots, celery and onions to the pan if that would affect the cooking time at all of how much broth I should add to the pan?

    Thank you!

    1. Hey Julianne,
      You can add some extra broth if you feel it is needed. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  132. 5 stars
    Made this recipe for Friendsgiving and the turkey was absolutely stunning when it came out! I didn’t even want to cut it. One note on the gravy – I would let the wine reduce to half in the pan before adding anything so that the alcohol burns off. The gravy was still good but the wine flavor was a little heavier than I was expecting. I added the giblets and neck in to get a more meaty flavor back!

  133. Hi! First time baking a Turkey and I’m going to try this recipe! Question – everyone keeps mentioning to brine the Turkey – would you recommend doing this prior to doing this recipe? If so, what brine do you recommend? Thank you!

    1. Hey Shahla,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  134. This looks amazing and I can’t wait to try! Thank you for sharing! How would you adjust the cook times for a 22lb turkey?

    1. Hey Maggie,
      You will need to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  135. Any recommendations to adapt this to a 6.5 lb chicken? Should I just approximately half the other ingredients? For cooking – should I find a guide to roasting a chicken, or use your directions, and just start temp checking earlier?

    1. Hey Lauren,
      I would cut the ingredient in half. As far as cooking I would use something from the internet as I have not tested this. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  136. I’m making your recipe this year, got my cheese cloth and my turkey! Since it’s just me, my fiancé and our dog this Thanksgiving I bought a 9 lb turkey to keep the leftovers down some, how much should I alter the cook time so I don’t overcook the bird? I really don’t want a dry turkey 😬 Thanks!

    1. Hey Jacqueline,
      You will need to reduce your cooking time by 12 minutes per pound until your turkey reaches an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Kristina,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Elena,
      Yes that should be okay! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  137. Hi Tieghan!

    I can’t get cheesecloth where I live. Is it okay to follow the recipe as is minus the cheesecloth or are there any changes I should make for baking?

    Thank you!

    1. Hey Swale,
      Yes, that should be okay! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  138. 5 stars
    Question! I’ve made this recipe several times and it’s absolutely perfect. This year my bird is a little bit bigger. How much more time would you give it per pound?? (My bird is 18 lbs)
    Do you think that a bigger bird will dry out at 350?
    Thanks!!

    1. Hey Deanna,
      You will want to add 12 minutes per pound to the recipe. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  139. This looks delicious!! Do you think you can use the cheesecloth method and still use an oven bag to roast my turkey?

    1. Hey Lindsay,
      So sorry I am not sure as I have never used a roasting bag. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  140. Hi quick question.. the turkey looks absolutely perfect; the color is everything and more.. I am wondering if you ever remove the cheesecloth to Allow the skin to get get crispy? Also to brine or not to brine?

    1. Hey Anna,
      I do not brine my turkey and you keep the cheesecloth on the entire time:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  141. 5 stars
    Hi Tieghan! This looks so bomb. Do you think it’d be too salty if I dry brined my turkey and then followed this recipe? Thanks!!

    1. Hey Amy,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Lizzie,
      I never brine by turkey:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  142. I decided to do a pre-Thanksgiving run with this recipe and WOW!! This recipe is perfect! Gives me all the fees from when my mom used to make her Turkey. It’s savory, juicy, and oh, so delicious! I end up carving the turkey and freezing for turkey noodle soup, turkey & broccoli cheese tortellini, and more. I’ll definitely be using this for years to come. Can’t wait for Thanksgiving to make it all over again.

  143. Hi! This is my first time trying this recipe I can’t wait. How long do you recommend to cook for a 9.4 pound turkey? Should the temps be the same? Thank you!!!

    1. Hey Amanda,
      You will need to reduce your cooking time by 12 minutes per pound until you have an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

    1. Hey Hoa,
      You will need to reduce by 12 minutes per pound until your turkey reaches and internal temp of 165. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  144. Hi! So excited to try this recipe. I was curious if the all-clad large stainless steel roasting pan with rack that we are planning to use, would be ok to use with an 11lb turkey or does a large roasting pan for a small turkey result in burning the juices? Any tips are appreciated! Thanks so much for your awesome recipes!

    1. Hey Katie,
      If you have a rack I would use it, if not no worries. I hope you love the recipe, Happy Thanksgiving! xTieghan

  145. Would this cheesecloth method work with a bone-in turkey breast instead of the whole bird? I’m only cooking for 2 people so we’re opting for just the breast.

    1. Hey Lilly,
      I would follow this recipe:
      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.
      I hope you love the recipe, Happy Thanksgiving! xTieghan

  146. Hi!
    I am a turkey newbie and am probably going to have to use a foil roasting pan to do the job this year. That being the case, do you have any suggestions when it comes to the gravy part? Should I just make it in another pot on the stove with the drippings and wine and broth? Or is there a way I can still get the brown bit up from the bottom of the aluminum pan and into my gravy?
    Thanks! So excited to try this recipe for my first turkey!

    1. Hey Rachel,
      I would just make it all on the stove top in another pot. I hope you love the recipe, Happy Thanksgiving! xTieghan

  147. I’m so excited to try this recipe!! We are from South Africa and this is the first turkey I will be cooking ever!! Eeek! I was wondering, when the recipe says to baste the turkey during the cooking time, do I do that on top of the cheesecloth or do I lift the cheesecloth to baste the turkey?

  148. First time turkey cooker here. I’m confident because your recipes have never failed me!
    Can I follow this recipe if I’m cooking a bone in breast and not a whole turkey?

  149. 5 stars
    Made this recipe last year and loved it! Wondering if I’m doing a 23lb turkey if I need to adjust the recipe and make more butter etc? Thanks!!

  150. Hi there! First time making the turkey at thanksgiving, so just want to make sure I get it right—do I cook the Turkey directly sitting in the roasting pan with the broth poured around it or do I roast the turkey on a turkey rack within the roasting pan (so that the broth is in the pan just below the turkey)I’m not sure if this makes sense but I wasn’t sure which to do based on the photos! Any help is much appreciated. Thanks!

  151. When you remove it, that umami laden cheesecloth and stir it around in your broth ! It will vastly improve and enrich the gravy you make!

  152. Have you ever made this with the turkey filled with stuffing? If so did you have the change the cooking time or oven temp? I can’t wait to try it!

  153. 5 stars
    I made this today for an early Thanksgiving lunch and it was absolutely amazing!!!! It was so juicy and the skin perfectly crispy!!! It was the best Turkey I have ever had!! My family all raved about it! Thank you so much!!! This is now my go-to Turkey recipe!

  154. Any thoughts on adding vegetables (Carrots, celery, onions, etc) underneath the rack? I’ve seen other folks do this with roasting turkeys, but wondering if that will change the flavor of the gravy?

  155. I really want to try this, but I have an electric oven that runs hot. I’m nervous that the cheesecloth with burn up or smoke a lot. Any advice? Also, will this work with a brined turkey?

  156. We have a 24lb turkey. Aside from a different baking time, should I be okay to use the quantity of ingredients as listed or should I double the recipe? Also, can I bake the stuffing inside the bird?

  157. Hi Tieghan! We are very excited to try this turkey. For a 12lb turkey – do you recommend cooking at 450 for 30 minutes and 2 hours at 350 or an even shorter cook time? Thank you!

    1. Hey Virginia,
      Yes I would do 450 for 30 minutes and then you will need to do 12 minutes per pound until you have an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  158. 5 stars
    I made this last night for Friendsgiving. I’ve never made a turkey before and this came out GREAT! Super juicy, the skin crisped up perfectly and the flavor was phenomenal. The gravy was one the best I have ever had. I doubled the gravy and added more chicken broth to stretch it out and it was still so flavorful. Everyone loved it. Super simple to make as well. 10/10 recommend, you will not regret it.

  159. Hello! Will be trying this for thanksgiving this year and I’m so excited. Do you need to adjust the cooking temperature for a smaller bird?

    1. Hey Brittany,
      Yes, you will need to reduce by 12 minutes per pound until the internal temp of the turkey reaches 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Keri,
      You will need to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  160. Hi Tieghan,
    I am hosting Thanksgiving for the very first time if my 54 years!!! Love your recipes and everything about your style!! I am diligently following your 2020 Thanksgiving! Starting with the delicious looking turkey!
    My question: I am cooking an 18-20 lb turkey. Do you recommend sitting the turkey right in the roasting pan, not in a rack? Also do I still drop temp after 45 min with bigger bird? Lastly, should I plan adding about 1 hour (and use a thermometer) for the bigger size? Thank you for all your incredible photos, tips and beautiful recipes!!
    Happy Thanksgiving,
    Lisa

    1. Hey Lisa,
      Yes, you can use a roasting rack or place it directly in the pan. You will still drop the temp after 45 minutes and then you will need to cook for 12 minutes per pound after the 16 pounds until your turkey has reached an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  161. This looks so delicious. I am making this recipe for Thanksgiving this year. Can I make this Wednesday night and finish it off in the oven on Thanksgiving Thursday?

    1. Hey MK,
      I like to do the whole recipe the day of. You could do the butter and cheesecloth part, but I would not bake until Thursday. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  162. so this turkey does not need to be brined…correct?
    Making it this year and have never cooked a turkey before so am checking!

    1. Hey Chelsea,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  163. Hi! First time turkey baker here!!! So I’m a little nervous. Do I need to brine the turkey? Mine will be frozen so… I know I need to thaw it before I can begin anything. Really such a huge fan of your website. This last year in the pandemic I took it upon myself to teach myself how to cook and your website has been a godsend. Thank you!!!

    1. Hey Meme,
      I do not brine by turkey:) and yes you will need to allow 24 hours per 5 pounds for thawing. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rebecca,
      You sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jessica,
      I would double the measurements and then you will need to add 12 minutes per pound to your cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  164. I just moved to Germany and my little European oven is WAY too small for a roasting pan, but I am dying to use this recipe. Is there any way I could spatchcock the turkey and still use this recipe somehow?

    1. Hey Briana,
      I have never tried this, but you certainly could give it a go. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  165. Hi! When you are basting, are you removing the cheesecloth? I know this is such a silly question but I want to make sure I do it right!

    1. Hey Lisa,
      Nope, you are going to baste over the cheesecloth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  166. This looks great! I plan to make this recipe for Thanksgiving this year. Question: we only have about an 11lb turkey. Does that change the length of cooking? Would we still roast at 450° and reduce after 45 minutes? Thanks!

    1. Hey Darcie,
      Yes that is correct, but you will need to reduce your roasting time by 12 minutes per pound until the internal temp of the turkey is 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  167. This sounds so amazing this is my first year cooking the turkey so I’m a bit nervous haha … what wine do you use for the gravy?

    1. Hey Mel,
      I like to use Pinot Grigio. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Mary,
      So sorry I have never used an electric turkey roaster so I am unsure of how this would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Deeds,
      Yes, I like to use the rack in the roasting pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  168. OMG, sooo good. Can’t wait to try this! I need a good sweet potato recipe – BUT, nothing with marshmallows, pleeze! Just a good solid, stick to the ribs savory sweet potato recipe. Mashed, whole, split with herbs or other, whatevah! Surprise me.

  169. This looks PERFECT! It’s my first year hosting Thanksgiving and on turkey duties! I was wondering if it’s ok to use the cheese cloth in an electric roaster? Thanks

    1. Hey Chelsea,
      Sorry I have never used an electric turkey roaster so I am not sure how it will turn out! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  170. This looks SO good! What’s the best way to adjust the cook times for a smaller Turkey? The one I’m getting this year is 10 lbs.

    Thanks!!

    1. Hey Savannah,
      You will need to reduce your cooking time by 12 minutes per pound until your turkey reaches an internal temp of 165. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  171. 5 stars
    I was so intimidated at the thought of making a turkey. Just tried this method and the turkey turned out amazing! So good and pretty simple.

  172. Hi! This looks amazing! How would the recipe work if I were to make it with a full chicken? It is just the two of us so want to make sure it turns out as great as the turkey!

    1. Hey Kay,
      I have not tested this with a chicken, but I would say you need to reduce the cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  173. Quick question! I ordered the same cheese cloth you recommended. Should I cut it so it’s not so large or use the entire thing? Thanks!

    1. Hey Molly,
      You can go ahead and cut the cheesecloth so it fits the turkey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Marianna,
      So sorry I haven’t tried that method. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  174. Hi! So excited to make this. I am practicing a week early on a smaller bird to try the cheesecloth technique. I did have a questions. You mentioned basting the bird still, do you pour the pan drippings under the cheesecloth or over the cheese cloth to baste the turkey? (I apologize if you already answered this!)

    1. Hey Francesca,
      You want to baste over the cheesecloth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lauren,
      You can use a regular cheesecloth and fold it so it is double lined. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      Yes, it sure does! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Heather,
      Yes, just adjust your cooking time accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  175. Wondering how crispy the skin gets with the cheesecloth on? Yours looks beautifully browned. Do you take it off during the final part of roasting? I’m ready to try this one this year… can’t wait, just a small 12lb bird for immediate family.

    1. Hey Lisa,
      Nope, no need to remove, it promise it will get crispy with the cheesecloth, just follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Terry,
      I have never tried this with olive oil so I am unsure of the taste:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  176. Hi Tieghan!

    Thank you so much for all your wonderful recipes – I’ve learned so much from this blog and your cookbooks! I’m cooking my first turkey this year and am so excited to try this recipe. I have two questions:

    1) I noticed you baste your turkey 2-3 times throughout cooking. Do you remove the cheesecloth for this or baste over the cheesecloth?

    2) We’ll be making the turkey / gravy at our place and then bringing it over to a friend’s house to eat. Do you have tips on re-heating both the turkey and the gravy when we get to my friend’s house so that it’s warm for serving?

    Thanks so much!

  177. Hi Tieghan!

    Thank you for all your wonderful recipes – I have learned so much from your blog and cookbooks! I’m attempting to make my first turkey this year and am so excited to try this recipe. I have two questions:

    1) I noticed you baste your turkey 2-3 times throughout cooking. Do you remove the cheesecloth for this or baste over the cheesecloth?

    2) We’ll be making the turkey / gravy at our place and then bringing it over to a friend’s house to eat. Do you have tips on re-heating both the turkey and the gravy when we get to my friend’s house so that it’s warm for serving?

    Thanks so much!

    1. Hey Sierra,
      Thanks so much for following along. I baste over the cheesecloth. The gravy you can reheat on the stove. The turkey is tricky because you don’t want to dry it out. I would cover with foil and see if it is still warm when you get to your destination. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  178. 5 stars
    I tried this recipe yesterday and Holy Cow! It is so good! I am making this my go to recipe forever! My boyfriend said it was the best turkey he had ever had, and the gravy was on point! I’m looking forward to making it again on Thanksgiving Day. Thank you Tieghan!

  179. Definitely going to try this!! When you say a double lined cheese cloth do you just fold it in half? I see the link you have for a cheesecloth on Amazon but wasn’t sure if I should cut it to size or fold it in half to make it double lined?

    1. Hey Morgan,
      Yes, just fold it in half. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  180. I’m making turkey for the first time ever and I can’t wait to try your recipe! Never used cheesecloth so that would be a first for me too! I hope mine comes out as amazing as yours looks!

    1. Hey Katy,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  181. 5 stars
    I make this every year and it always turns out absolutely amazing (this will be the fourth year)! Last year I salted the gravy a little too much, but I hope to not make that mistake again this year! Have you ever used this recipe successfully with ghee instead of butter? My mother in law has an autoimmune disease and is on an elimination diet right now. We had planned to bring her some turkey that we make since we are going to be cooking by ourselves at home this year with all that is going on. We are going to have a lot of leftover and want to share. If not is there any other properties you know of ghee that would make it turn out any different?

    1. Hey Courtney,
      I am so glad you have enjoyed this recipe! I have never tried it with ghee, but I am thinking it will turn out just fine. Please let me know if you have any other questions! xTieghan

  182. So many turkey recipes call for brining, but I see yours does not. Does that mean it’s not necessary for a moist turkey?

    1. Hey Marty,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  183. Do you pre-marinate the turkey before the day of? We live in Europe and they don’t sell butterball/salted turkeys, they come plain. Will this recipe work with those kind of turkeys?

    1. Hey Kendra,
      Here is my recipe for 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.

      I hope you love the recipe, please let me know if you have any other questions! xTieghan

  184. 4 stars
    Tip for awesome turkey gravy: Throw the giblets in a pot and cover with water — or even better, chicken or turkey broth and simmer while the turkey is roasting. Season as desire (sage, poultry seasoning, etc). Husband doesn’t like a lot of spice or seasoning so my gravy is pretty basic. I baste my turkey with melted butter so I have yummy drippings that I add to the broth and I thicken with corn starch. If you prefer flour, I would recommend you make a roux out of flour and butter and then add the broth and drippings to the roux. I don’t go this route because I prefer things easy and prefer not to dirty another pot.

    1. Hey Cori,
      I promise it will become golden and crisp:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  185. Don’t throw away the cheesecloth loaded with flavor! Put it in your pot of stock where all the goodness will enrich the stock. Simmer it swirling around for a while. Lift it out and wring it out as much as possible, pressing the liquid out through a fine strainer over the pot. You will thank me for more and tastier gravy! You’re welcome in advance!

  186. This will be my first time cooking a turkey and I would like to use a family stuffing recipe that cooks inside the turkey, but I’m worried that the broth that goes into the pan will mess with the stuffing. Have you ever used a stuffing instead of the lemons and onions? Thank you!

    1. Hey Shannon,
      I highly recommend not stuffing the turkey with stuffing. In order for the stuffing to be safe to eat, you have to over cook the turkey and no one wants that:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  187. I’m a vegetarian who will be cooking her first turkey (for my husband and son) this year. I’m looking for a turkey under 10 lbs. If my turkey is half the size, would I halve the other ingredients?

    1. Hey Kerri,
      Yes, I would recommend doing that. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ayne,
      You will need to reduce by 12 minutes per pound until the internal temperature of the turkey is 165 degrees. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  188. 5 stars
    My friends and I used this recipe for our Friendsgiving turkey dinner last night and it was FANTASTIC. I had never made a turkey before and it came out perfectly browned and so moist and delicious. The gravy turned out incredible as well. Thank you for sharing your genius with us Tieghan! I can’t wait to try every item on your thanksgiving menu!

    1. Hey Christy,
      Yes, it sure does! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  189. Looks incredible!!!! How do you recommend altering the recipe for a 10-12 pound turkey? I love your site! I am going to try your Thanksgiving plan this year! Thank you!!

    1. Hey Amanda,
      You will want to reduce your cooking by 12 minutes per pound under the 14 pound recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  190. Hi! I’ve never made a turkey before. I’d love to try this method but was also interested in brining. Have you or your mom ever done both these techniques on the same turkey?

    1. Hey Katie,
      We never brine our turkeys:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alyssa,
      Yes! You will just need to reduce your cooking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      The turkey will brown under the cheesecloth. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Katy,
      Correct, no brining:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kerrie,
      You bet, no brine:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  191. Hi. I am going to make this for thanksgiving. What kind of onion do you recommend? There are so many kinds I never know which one 🙈

    1. Hey Chelsea,
      I like to use a sweet onion. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tee,
      Yes, you will need to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  192. I’m only cooking for 4 this year, due to obvious circumstances. I was going to roast turkey thighs with a similar herbed butter. Could I do the cheesecloth method on thighs? Looks yummy!

    1. Hey Anna,
      I haven’t done that before, but you can certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Michelle,
      Sorry I am not sure as I have never deep fried a turkey! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  193. I’ll be making thanksgiving dinner for the first time this year and am so happy I found this recipe. I love all of your recipes but this sounds, and looks, delicious. Can’t wait to try it. Fingers crossed.

  194. This sounds delicious and I will definitely be trying this out this year. Would would the cooking time be for a 10lb organic bird ?

    1. Hey Brianna,
      I would reduce by 12 minutes per pound from 14 pounds. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Sarah,
      I never brine my turkey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  195. 5 stars
    I made this turkey recipe last year, it was the best turkey I have ever eaten. So moist and full of flavors!
    I will never use another turkey recipe again! This is a keeper!!
    Thank you so much for sharing!
    P.S. I will take photos this year and post! 🧡

    1. Wow that is so amazing to hear! I hope this turns out amazing for you this year as well, Debbie! Cannot wait to see photos! xTieghan

    1. Hey Cherie! I have actually never roasted just the legs. I would imagine you can still use this recipe, but I would halve it and shorten up the cooking time as well. Just use a meat thermometer to be sure the turkey is fully cooked! Hope that helps! Have a wonderful Thanksgiving!

  196. I’m going to try the cheesecloth method. Probably ridiculous question, but would you toss the cheesecloth after cooking? Or would it be reusable?

    1. Hey Kara,
      You will want to toss the cheesecloth after cooking:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  197. Hi this recipe looks so amazing! What are your tips/ timing for a 20lb turkey?
    Thanks so much! I love all your recipes.

    1. Hey Tiffany,
      After 16 pounds, you will want to add 12 minutes per pound. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alex,
      Yes you sure can, you will just want to reduce your baking time accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lara,
      You will need to add 12 minutes per pound over the 16 pound recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  198. I recently found your website and have tried quite a few recipes – all have been AMAZING and have inspired me to cook again. I am really interested in trying this recipe. I’ve never put broth in my roasting pan and I have always believed I would have more awesome brown crispy droppings which lend to a very rich gravy by not adding broth. What do the drippings look like when using so much broth? Does the broth essentially evaporate so the drippings can get nice and brown by the time the bird is ready to come out?

    1. Hey Melissa,
      Thanks so much for following along! The broth helps keep the turkey from drying out while also adding extra flavor to the drippings. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  199. Hi Tieghan! This looks amazing! I’m planning to make it for thanksgiving. Two questions, do you recommend using a fresh or frozen turkey? And can I use a foil roasting pan or do I need a roasting pan with a rack?

    1. Hey Jill,
      I recommend using a fresh turkey and it is totally fine to use a foil roasting pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Veronica,
      I do not cover my turkey with this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Liv,
      I actually never brine my turkey:) I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  200. This looks delicious! One question, do you put the turkey directly in the roasting pan? Or do you use the roasting rack at all? I just wanted to be sure. Thanks!

    1. Hey Madalyn,
      I like to use a roasting rack. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  201. Has anyone tried this recipe changing it to be dairy free? Any luck? It sounds so delicious but I’m worried to experiment on thanksgiving.
    Thanks so much

    1. Hey Ariel,
      So sorry I have not made this recipe with dairy free substitutes. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  202. This looks so good! I will definitely be making this!! My question to you is, exactly what chicken broth do you use?

  203. I have used cheesecloth soaked in butter for many years . My 90 yr old neighbor told me about this method many years ago !! She’s a wonderful cook! Turkey looks beautiful and taste amazing!

  204. Do you do anything to the turkey before taking it out of the fridge and seasoning ? Or that’s it? Just season day of?

  205. Thoughts on using this method but adjusting the cook time/temp for roasting whole chickens? Or even little game hens?

  206. This looks amazing! I made one similar last thanksgiving, but will try yours this year! It’s just the two of us and I still like to keep the traditions, but we do roast a smaller turkey. And advise on the cooking times? Thank you!

  207. Have you ever made this with a butter substitute? We have someone coming to Thanksgiving who doesn’t eat dairy. Thanks!

    1. Hey Alex,
      Sorry I haven’t tested that. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jamie,
      I would use dried herbs and fresh onion, garlic, and lemon. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  208. hey! it’s amber again, it doesn’t seem to allow me to change the serving size.. would you mind emailing me a copy of the larger servings size? this recipe is amazing!

  209. hey! i made this last year & word got out of how amazing this is! i now have about 20 people coming, how would i adjust the recipe to make sure everyone is fed,,

    1. Hey Amber,
      I would up your turkey size and then just the recipe accordingly. You can adjust the serving size above the ingredient list. Please let me know if you have any other questions! xTieghan

    1. Hey Jamie,
      I would let the turkey rest for 20-30 minutes before slicing. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  210. I have made this about 4 times and again last night! The cheesecloth is indeed very brown and ugly. But just wait until you lift it off and see the golden brown bird that lies beneath! And what’s even more amazing is that the skin doesn’t come off with the cheesecloth! Even my adult kids love to gather around to see the unveiling!

  211. I tried the cheesecloth because I was so intrigued….but, the cheesecloth became brown and I was scared for it to cas fire. I kept basting it , but still dried up. I don’ t know how this will turn up int the end, so, I will have to wait and watch it. Any comments on what is wrong is invited…please.

    1. Hi Kathryne,
      It is totally fine and normal for the cheesecloth to become brown. It will not catch fire or dry on the turkey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  212. 5 stars
    Made this for Thanksgiving and was told by everyone it was the best turkey they have ever eaten! We will definitely be using this recipe for the years to come!!

    1. HI! No shallots, just onions. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan

  213. 5 stars
    I made this turkey for Thanksgiving and it was great! It was juicy and the flavor was wonderful. It fed four of us that range from extremely picky eaters to not picky at all and everyone was happy with it. I never would have thought to use cheesecloth, but it worked out great. Thanks for the recipe, this was also my first year making a turkey and Thanksgiving dinner, so I’m thrilled I found this and it turned out perfect!

  214. This reception is beyond amazing. I did it with a 17 lb turkey and it was spot on. Everyone said it was the best turkey they ever had. The breast was so tender and juicy you could Slice it with a fork. Amazing!

  215. Hi Tiegan!

    2 questions for you – I tried to read through the comments, but couldn’t seem to locate the answer, so I hope I’m not asking you to repeat yourself!

    1- Do you reuse your cheesecloth? Or do you use a new piece every time? If you reuse it, how do you care for it?
    2- How do you carve/cut your turkey like you have it in the picture?! My parents have an actual carving knife, but I don’t (and don’t think I really need one). I’d love to make it look that nice.

    Thank you!

  216. I have it in the oven now… at 450 for the 45min and the cheesecloth has turned dark brown… is this normal????