Herb and Butter Roasted Turkey with White Wine Pan Gravy

by Celia Cooksey


  1. 1 whole turkey (12-14 lbs), thawed and giblets removed
  2. 1 cup unsalted butter, softened
  3. 2 tablespoons fresh thyme, chopped
  4. 2 tablespoons fresh rosemary, chopped
  5. 2 tablespoons fresh sage, chopped
  6. Salt and freshly ground black pepper
  7. 2 onions, quartered
  8. 4 garlic cloves, smashed
  9. 2 cups dry white wine
  10. 2 cups chicken or turkey stock


  1. Preheat your oven to 325°F (165°C).
  2. In a bowl, mix butter with chopped herbs, salt, and pepper.
  3. Pat the turkey dry and loosen the skin. Spread a generous amount of herb butter under and over the skin.
  4. Inside the turkey cavity, place onion quarters and smashed garlic.
  5. Place the turkey in a roasting pan. Pour white wine and 1 cup of stock into the pan.
  6. 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).
  7. 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.

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