Ingredients

1 (14-16) pound fresh turkey, cut into pieces

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 cloves sliced off

6 cups broth

4 tablespoons salted butter

6 tablespoons all-purpose flour

Drippings from the turkey

1 cup dry white wine

2 cups broth

1 tablespoon fresh chopped sage

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 allow it to come 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: In a bowl, combine 1 stick of butter, sage, thyme, parsley, lemon zest, salt, and black pepper. Gently lift the skin of the turkey pieces using your fingers, sliding between the skin and the meat. Rub the herb butter under the skin, then spread some on top of the skin as well.

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

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

Step 6: Remove the turkey from the oven and tent loosely with foil. Let it rest for 15 minutes before transferring to a cutting board. Slice the meat against the grain.

Step 7: For the gravy, strain the liquid from the roasting pan, skimming off most of the fat. Add enough 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 white wine, scraping up any browned bits from the bottom. Once deglazed, add 4 tablespoons butter and let it melt. Whisk in the flour and cook, stirring constantly, until golden, about 5 minutes.

Step 9: Increase heat to medium-high and add the remaining 1/2 cup white wine, whisking to let the wine reduce. Slowly whisk in the reserved broth until smooth. Stir in 1 tablespoon chopped sage and cook until thickened, about 8 to 10 minutes. Season with salt and pepper to taste. Serve warm with the turkey.

Tips & Variations

For extra crispy skin, finish roasting without the cheesecloth for the last 10 minutes.

If fresh herbs aren’t available, substitute with 1 teaspoon each of dried sage, thyme, and parsley.

Use turkey stock or chicken broth for a richer gravy flavor.

Letting the turkey rest after roasting is key to juicy meat and easier carving.

FAQs

Can I prepare this turkey ahead of time?

You can prepare the herb butter and chop the herbs up to a day in advance. It’s best to season and roast the turkey on the day you plan to serve it for optimal freshness and flavor.

How do I know when the turkey is fully cooked?

Use a meat thermometer inserted into the thickest part of the turkey pieces. The turkey is done when it reaches an internal temperature of 160°F. This ensures it’s safe to eat and juicy.