Description
This Herb and Butter Roasted Turkey with White Wine Pan Gravy is a classic festive centerpiece featuring a moist, flavorful turkey infused with fresh herbs and lemon zest. The bird is roasted with a herb butter under the skin and covered with a butter-soaked cheesecloth to keep it tender and juicy. Served with a silky, rich gravy made from pan drippings, white wine, and fresh sage, this recipe delivers a comforting and elegant meal perfect for holiday gatherings.
Ingredients
Scale
Turkey and Herb Butter
- 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 double-lined cheesecloth
- 2 lemons, halved
- 1 garlic head, tips sliced off
- 1 onion, halved
Roasting Liquids and Gravy
- 7-8 cups low sodium chicken or turkey broth
- 1 cup white wine, divided
- 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
- Prepare the turkey: Remove the turkey from the fridge one hour before roasting. Remove the giblets and neck, then allow the bird to come to room temperature.
- Make herb butter: In a medium bowl, combine 1 stick of the unsalted butter with fresh sage, thyme, parsley, lemon zest, kosher salt, and black pepper. Mix until well incorporated.
- Preheat oven and prepare pan: Preheat your oven to 450°F (230°C) and position a rack in the lower third of the oven. Place the turkey in a large roasting pan.
- Season the turkey and apply herb butter: Season the turkey cavity generously with kosher salt and black pepper. Stuff the cavity with halved lemons, garlic head (with tips sliced off), and halved onion. Carefully lift the skin from the turkey breast and rub the herb butter mixture under the skin evenly. Spread some butter on top of the skin as well.
- Apply butter-soaked cheesecloth: Melt the remaining 1 stick of butter over low heat or in the microwave. Dampen the double-lined cheesecloth with warm water and wring out excess. Submerge the cheesecloth fully in the melted butter, ensuring it’s saturated. Lay the buttered cheesecloth over the turkey, covering most of the bird. Drizzle any leftover melted butter over the cheesecloth-covered turkey.
- Add broth and start roasting: Pour about 4 cups of chicken or turkey broth into the bottom of the roasting pan. Place the pan in the oven and roast the turkey at 450°F for 45 minutes.
- Continue roasting at lower temperature: After 45 minutes, reduce oven temperature to 350°F (175°C). Continue roasting the turkey for approximately 2 more hours, or until an internal meat thermometer inserted into the thickest part of the thigh reads 160°F (71°C). Halfway through roasting, add an additional 1-2 cups of broth to the pan. Baste the turkey two times during cooking with the pan drippings, rotating the pan each time to ensure even basting.
- Rest the turkey: Remove the turkey from the oven and carefully discard the cheesecloth. Transfer the turkey to a cutting board, loosely tent with foil, and let rest for 20-30 minutes before carving. This allows juices to redistribute for maximum moistness.
- Prepare to make gravy: Strain the liquid from the roasting pan into a bowl, skimming off most of the fat. To make fat removal easier, pour the broth into a measuring cup and chill in the freezer for 10 minutes so the fat rises to the surface and can be skimmed off more easily. Add enough broth back to the straining to equal about 4 to 5 cups of drippings and broth combined.
- Deglaze the roasting pan: Place the roasting pan over two burners on the stovetop. Add approximately 1/2 cup of white wine to the pan and scrape up all the browned bits from the bottom using a wooden spoon or spatula. This adds deep flavor to the gravy.
- Make the roux: Add 4 tablespoons salted butter to the pan and once melted, whisk in 6 tablespoons all-purpose flour. Cook the mixture constantly, stirring, until it turns golden in color and smells nutty, about 5 minutes.
- Finish the gravy: Increase heat to medium-high and add the remaining 1/2 cup of white wine, whisking continuously to reduce the wine. Slowly pour in the reserved broth mixture in a steady stream while whisking constantly to avoid lumps. Stir in 1 tablespoon fresh chopped sage. Continue cooking and stirring until the gravy thickens to your desired consistency, approximately 8-10 minutes. Season with kosher salt and black pepper to taste.
- Serve: Serve the hot gravy warm alongside slices of the roasted herb butter turkey.
Notes
- Allowing the turkey to come to room temperature before roasting ensures even cooking.
- Using the butter-soaked cheesecloth helps keep the turkey skin moist and promotes even browning without drying out the bird.
- Basting the turkey with pan drippings and rotating the pan promotes even roasting and rich flavor.
- Resting the turkey after roasting is crucial for juicy, tender meat.
- Skim fat from the roasting liquid to make a leaner, smoother gravy.
- White wine adds balanced acidity and flavor depth to the pan gravy.
- Use a meat thermometer to ensure the turkey is safely cooked to 160°F without overcooking.
