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Butter and Herb Roasted Turkey with White Wine Gravy

Oct 3
3 min read
Clipart turkey and Olive Tap Logo
Clipart turkey and Olive Tap Logo


This turkey recipe comes from Teighan Gerard with Half Baked Harvest and we've swapped some of the ingredients for what we carry if you are inspired like we were to make this recipe! Photos to come..



Prep: 20 minutes

Cook Time: 3 hours

Rest: 40 minutes


Total Time: 4 hours


Serves: 8


Ingredients

1, 14-16 lb. turkey, giblets and neck removed

2 sticks unsalted butter, room temp

2 tbsp fresh sage, plus more for stuffing the bird

2 tbsp fresh thyme, plus more for stuffing the bird

3 tbsp fresh parsley

Zest of one lemon

1 piece large double lined cheese cloth

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

6 tbsp all purpose flour (can use a 1:1 GF like Bob’s Redmill)

Turkey drippings

2-3 cups low sodium chicken or turkey broth, as needed


Instructions

  1. Remove turkey from the fridge one hour prior to roasting. Remove Giblets and neck, bring to room temperature.


  2. Make butter. In medium bowl, combine 1 stick of butter, Lemon EVOO, the sage, thyme, parsley, lemon zest, salt and pepper.


  3. Preheat oven to 450 degrees F. Portion rack in lower third of oven. Place turkey in a large roasting pan.


  4. Season cavity with salt and pepper and fill the cavity with the lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going between the skin and body of the bird, spread some butter on top of the skin as well. Take remaining stick of butter and melt it over the low heat on the stove. Dampen cheesecloth with warm water and squeeze dry. Submerge cheesecloth in the melted butter, making sure all the cheesecloth has soaked up the butter. Lay the cheesecloth over the bird. Drizzle any remaining butter over the turkey.


  5. Pour 4 cups of chicken broth into the bottom of the roasting pan. Place the roasting pan in the oven and roast for 45 minutes at 450 F. After 45 minutes reduce the temperature to 350 F and cook for another 2 hours (or until turkey reads 160F internal temp on a meat thermometer), adding 1-2 cups of broth halfway through roasting. Suggested to baste the turkey with the drippings a few times while cooking and rotate the pan.


  6. Remove the turkey from the oven and remove cheesecloth, transfer onto a cutting board, tent loosely with foil and rest 20- 30 minutes before slicing.


  7. Make the gravy. Strain the liquid from the roasting pan, skimming off most of the fat. Pour the broth into a 4 cup measuring cup and place in the freezer for 10 minutes. This helps the fat rise to the top. Once skimmed, add enough broth to equal about 4-5 cups of total drippings/broth.


  8. Place roasting pan over two burners and a splash of wine (about 1/2 cup) to deglaze the pan. Try to scrape the brown bits off the bottom for flavour. Once deglazed, add the butter to melt, then add flour whisking to combine. You want a golden coloured mixture, 5 minutes or so.


  9. Increase the heat to medium high and add the remaining 1/2 cup of white wine whisking as you go to allow then wine to reduce down. Slowly add reserved broth, continuing to stir, until the gravy has thickened to your desired thickness, 8-10 minutes. Season to taste and serve with warm turkey.


*To save time you can make the compound butter up to a week in advance. Just store covered in the fridge until ready to use.


** Some product suggestions for different flavour combinations:



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We are grateful for all of you and hope you find things to be thankful for this season too!


Warm Wishes,

The Hat's Olive Tap Team 🌻

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