Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Herb and Butter Roasted Turkey with White Wine Pan Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 75 reviews

  • Author: Diane
  • Total Time: 4 hours
  • Yield: 8 servings

Description

A classic Thanksgiving centerpiece, this Herb and Butter Roasted Turkey features a flavorful herb butter infused under the skin and a crispy, golden exterior. Served alongside a rich, velvety white wine pan gravy, this recipe ensures a moist, tender turkey infused with fresh sage, thyme, parsley, and lemon zest. The turkey is slow roasted to perfection and basted regularly for maximum juiciness, making it a guaranteed showstopper for holiday meals or special occasions.

Ingredients

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 head garlic, tips sliced off
  • 1 onion, halved

Pan 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

  1. Prepare the Turkey: Remove the turkey from the refrigerator one hour before roasting to come to room temperature. Remove giblets and neck. This ensures even cooking.
  2. Make the Herb Butter: In a medium bowl, combine 1 stick of softened butter with fresh sage, thyme, parsley, lemon zest, kosher salt, and black pepper. Mix until well blended to create the herb butter.
  3. Preheat Oven and Prep Turkey: Preheat the 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.
  4. Season and Stuff Turkey: Season the turkey cavity with salt and pepper. Stuff the cavity with halved lemons, garlic head (with tips sliced off), and halved onion. Gently lift the skin between the skin and meat and rub the herb butter underneath, spreading some on top of the skin as well.
  5. Apply Butter and Cheesecloth: Melt the remaining stick of butter over low heat or microwave. Soak the double lined cheesecloth in the melted butter, squeeze out excess, and lay it over the turkey covering most of the bird. Drizzle any remaining melted butter on top.
  6. Begin Roasting: Pour 4 cups of chicken broth into the bottom of the roasting pan. Roast the turkey at 450°F for 45 minutes.
  7. Reduce Heat and Continue Roasting: Lower the oven temperature to 350°F (175°C) and continue roasting for about 2 hours or until the internal temperature reaches 160°F (71°C), adding 1-2 cups of broth halfway through and basting the turkey with drippings twice, rotating the pan during basting.
  8. Rest the Turkey: Remove the turkey from the oven, discard the cheesecloth, transfer to a cutting board, tent with foil, and let rest for 20-30 minutes before slicing to allow juices to redistribute.
  9. Prepare Pan Gravy Base: Strain the roasting liquid and skim off fat by chilling the broth briefly to let fat solidify on top. Add broth to measure approximately 4-5 cups combined with drippings.
  10. Deglaze Roasting Pan: Place the roasting pan over two burners, add about 1/2 cup white wine to deglaze. Scrape up browned bits from the pan bottom for flavor.
  11. Make Roux and Cook Gravy: Add 4 tablespoons salted butter to the pan and melt. Whisk in 6 tablespoons all-purpose flour and cook, stirring constantly, until golden, about 5 minutes.
  12. Add Wine and Broth: Increase heat to medium-high and add remaining 1/2 cup white wine, whisking until it reduces. Slowly whisk in the reserved broth, stirring constantly, until smooth.
  13. Finish Gravy: Stir in 1 tablespoon fresh chopped sage and cook for 8-10 minutes, stirring frequently, until thickened to desired consistency. Season with salt and pepper to taste.
  14. Serve: Serve the warm herb-roasted turkey alongside the white wine pan gravy for a perfect meal.

Notes

  • Allowing the turkey to come to room temperature before roasting helps it cook evenly.
  • Be sure to baste the turkey periodically to keep it moist and flavorful.
  • The cheesecloth soaked in butter keeps the skin moist and helps in even browning.
  • Using low sodium broth helps control the saltiness of the gravy.
  • Resting the turkey before carving is essential to retain juices.
  • Use a meat thermometer to ensure the turkey is cooked safely and perfectly to 160°F in the thickest part of the thigh.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://eatwithdiane.com/herb-and-butter-roasted-turkey-with-white-wine-pan-gravy-recipe/