Description
This Herb and Butter Roasted Turkey Parts recipe combines succulent turkey pieces infused with fragrant herbs and rich butter. The turkey is roasted to perfection, covered with a butter-soaked cheesecloth to keep it moist, and served with a luscious pan gravy made from the drippings, white wine, and fresh sage. Perfect for a flavorful and impressive holiday meal.
Ingredients
Scale
Turkey and Herb Butter
- 1 (14-16) pound fresh turkey, cut into pieces (breast, thighs, wings, 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 large piece of 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
Basting and Broth
- 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, divided
- 2 cups broth (to add after initial roasting)
- 1 tablespoon fresh chopped sage (for gravy)
- Salt and black pepper, to taste
Instructions
- Prepare the turkey: Ask your butcher to cut the turkey into pieces: breast, thighs, wings, and legs. Remove the turkey from the refrigerator one hour before roasting to bring it to room temperature.
- Preheat the oven and arrange turkey: Preheat your oven to 450° F. Arrange the turkey pieces in a large roasting pan or evenly distribute between two skillets.
- Make herb butter and apply: In a bowl, combine 1 stick of butter, chopped sage, thyme, parsley, lemon zest, salt, and black pepper. Gently lift the skin of the turkey pieces with your fingers, sliding between the skin and the meat, and rub the herb butter under the skin and also spread some on top of the skin for maximum flavor.
- Add aromatics and cheesecloth: Arrange quartered onions, halved shallots, and sliced garlic cloves around the turkey pieces. Melt the remaining stick of butter. Dampen the double-layered cheesecloth with water, squeeze out excess, then soak it thoroughly in the melted butter. Lay the buttered cheesecloth over the turkey pieces. Drizzle any remaining melted butter over the cheesecloth and turkey.
- Roast the turkey: Place the roasting pan in the oven and roast for 30 minutes at 450° F. After 30 minutes, add 2 cups of broth to the pan and reduce the oven temperature to 400° F. Continue roasting until a meat thermometer registers 160° F when inserted into the thickest part of the meat.
- Rest the turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow juices to redistribute before slicing against the grain.
- Prepare the pan gravy: Strain the liquid from the roasting pan into a large saucepan, skimming off most of the fat. Add enough broth to the strained drippings to equal about 4 cups total.
- Deglaze and start gravy: Place the roasting pan over two burners on medium heat. Add 1/2 cup of white wine and scrape the browned bits from the bottom of the pan. Pour this deglazed liquid into the saucepan with drippings and broth. Add 4 tablespoons of butter to the saucepan and let melt. Stir in 6 tablespoons of flour and whisk constantly until the mixture turns golden, approximately 5 minutes.
- Finish the gravy: Increase heat to medium-high and add the remaining 1/2 cup white wine while whisking. Allow the wine to reduce. Slowly whisk in the reserved broth mixture until smooth. Stir in the fresh chopped sage and continue stirring until the gravy thickens to your desired consistency, about 8 to 10 minutes. Season with salt and black pepper to taste.
- Serve: Serve the warm herb and butter roasted turkey pieces with the freshly made sage gravy.
Notes
- Allowing the turkey to come to room temperature before roasting helps it cook more evenly.
- Using a butter-soaked cheesecloth keeps the turkey moist and enhances flavor without drying out.
- Using fresh herbs in the butter not only infuses flavor but also brightens the dish with lemon zest.
- Resting the turkey after roasting is essential for juicy meat.
- The pan gravy uses the flavorful drippings combined with white wine and fresh sage for a rich accompaniment.
- If you don’t have fresh herbs, you can substitute with dried herbs but use about one-third the amount.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: roasted turkey parts, herb butter turkey, turkey gravy, holiday turkey recipe, turkey roasting
