herb and butter roasted turkey with white wine pan gravy.

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!

 
herb and butter roasted turkey with white wine pan gravy.

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

INGREDIENTS
1 (14-16) pound turkey, giblets + neck removed, patted dry
2 sticks (1 cup) unsalted butter, softened
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 salt
1 1/2 teaspoons 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, divided
4 tablespoons butter
6 tablespoons flour
drippings from the turkey
2-3 cups chicken or turkey broth, as needed
1 tablespoon fresh sage
salt + pepper, to taste
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INSTRUCTIONS

  1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and rinse the bird off, pat dry and allow to come to room temperature.
  2. To make the compound butter, finely chop the sage, thyme + parsley and add to a bowl with the butter. Add the lemon zest, salt and pepper, mix well to combine, making sure the butter is smooth and the herbs evenly mixed throughout (you can also add everything to a food processor and mix it that way)

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