- 1 whole turkey (12-14 lbs), thawed and giblets removed
- 1 cup unsalted butter, softened
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- Salt and freshly ground black pepper
- 2 onions, quartered
- 4 garlic cloves, smashed
- 2 cups dry white wine
- 2 cups chicken or turkey stock
- Preheat your oven to 325°F (165°C).
- In a bowl, mix butter with chopped herbs, salt, and pepper.
- Pat the turkey dry and loosen the skin. Spread a generous amount of herb butter under and over the skin.
- Inside the turkey cavity, place onion quarters and smashed garlic.
- Place the turkey in a roasting pan. Pour white wine and 1 cup of stock into the pan.
- Roast the turkey, basting every 30 minutes with pan juices, for about 3 to 4 hours, or until the internal temperature reaches 165°F (75°C).
- Let the turkey rest before carving. For the gravy, strain the pan juices, add the remaining stock, and simmer until thickened.
This recipe ensures a moist, flavorful turkey with a delightful herby aroma, complemented by a rich white wine gravy.