Ingredients

1 (14-16) pound fresh turkey, cut into pieces (breast, thighs, wings, and legs)

1 stick (8 tablespoons) salted butter, at room temperature

2 tablespoons fresh chopped sage

2 tablespoons fresh chopped thyme

3 tablespoons fresh parsley

Zest of 1 lemon

1 1/2 teaspoons black pepper

1 piece large double-lined cheesecloth

1 stick (8 tablespoons) salted butter, melted

2 yellow onions, quartered

2 shallots, halved

1 head garlic, tips of the cloves sliced off

6 cups broth

4 tablespoons salted butter (for gravy)

6 tablespoons all-purpose flour (for gravy)

Drippings from the turkey

1 cup dry white wine

2 cups broth (for gravy)

1 tablespoon fresh chopped sage (for gravy)

Salt and black pepper (to taste)

Instructions

Step 1: Ask your butcher to cut the turkey into pieces: breast, thighs, wings, and legs. Remove the turkey from the fridge one hour before roasting to bring it to room temperature.

Step 2: Preheat the oven to 450° F. Arrange the turkey pieces in a large roasting pan or between two skillets.

Step 3: To make the herb butter, combine 1 stick of room temperature butter with sage, thyme, parsley, lemon zest, salt, and black pepper in a bowl. Gently lift the skin of the turkey pieces and rub the herb butter under the skin and spread some on top.

Step 4: Arrange the onions, shallots, and garlic around the turkey. Melt the remaining stick of butter. Dampen the cheesecloth with water, squeeze dry, then soak it thoroughly in the melted butter. Lay the buttered cheesecloth over the turkey and drizzle any remaining butter on top.

Step 5: Place the roasting pan in the oven and roast at 450° F for 30 minutes. Add 2 cups of broth and reduce the temperature to 400° F. Continue cooking until the turkey reaches 160° F on a meat thermometer.

Step 6: Remove the turkey from the oven, tent with foil, and let rest for 15 minutes. Transfer to a cutting board and slice the meat against the grain.

Step 7: To make the gravy, strain the liquid from the roasting pan, skimming off most of the fat. Add broth to equal about 4 cups total of drippings and broth.

Step 8: Place the roasting pan over two burners and add 1/2 cup of white wine, scraping up brown bits from the bottom to deglaze the pan. Add 4 tablespoons butter and melt it. Whisk in the flour and cook, stirring constantly, until golden, about 5 minutes.

Step 9: Increase heat to medium-high, add the remaining 1/2 cup of white wine, whisking as it reduces. Slowly add the reserved broth, stirring constantly until smooth. Stir in 1 tablespoon chopped sage. Continue stirring until the gravy thickens, about 8 to 10 minutes. Season with salt and pepper to taste.

Step 10: Serve the turkey warm with the herb gravy.

Tips & Variations

For extra crisp skin, finish the turkey under the broiler for 2-3 minutes after roasting, watching carefully to avoid burning.

If fresh herbs aren’t available, substitute with 1 tablespoon each of dried sage, thyme, and parsley, but reduce quantity to avoid overpowering the butter.

Use homemade or low-sodium broth to better control the seasoning of the gravy and overall dish.

For a citrus twist, add a splash of fresh orange juice to the butter mixture along with lemon zest.

FAQs

Can I use frozen turkey parts for this recipe?

Yes, but be sure to fully thaw the turkey parts in the refrigerator before cooking to ensure even roasting and food safety.

How do I know when the turkey is done?

Use a meat thermometer; the turkey is safely cooked when it reaches an internal temperature of 160° F. Letting it rest will allow the temperature to rise slightly and the juices to redistribute.