Description
This Herb and Butter Roasted Turkey Parts recipe features perfectly roasted turkey pieces rubbed with a flavorful herb butter blend then roasted to juicy tenderness. Accompanied by a rich homemade gravy made from the pan drippings and fresh herbs, it’s an elegant yet approachable centerpiece for any holiday or special occasion 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 piece large double lined cheesecloth
- 1 stick (8 tablespoons) salted butter, melted
Roasting Aromatics and Liquids
- 2 yellow onions, quartered
- 2 shallots, halved
- 1 head garlic, tips of the cloves sliced off
- 6 cups broth (chicken or turkey broth preferred)
Gravy
- 4 tablespoons salted butter
- 6 tablespoons all-purpose flour
- Drippings from the roasted turkey
- 1 cup dry white wine, divided
- 2 cups broth
- 1 tablespoon fresh chopped sage
- Salt and black pepper, to taste
Instructions
- Prepare the Turkey Pieces: Ask your butcher to cut the fresh turkey into individual pieces including breast, thighs, wings, and legs. Remove the turkey pieces from the refrigerator at least one hour before roasting to bring them to room temperature for even cooking.
- Preheat and Arrange: Preheat your oven to 450°F. Arrange the turkey pieces in a large roasting pan or spread evenly between two skillets, preparing for roasting.
- Make Herb Butter and Apply: In a bowl, combine 1 stick of room temperature salted butter with chopped sage, thyme, parsley, lemon zest, salt, and black pepper. Gently lift the skin on each turkey piece and rub the herb butter underneath the skin, spreading some on top of the skin as well for maximum flavor.
- Add Aromatics and Cheesecloth: Surround the turkey pieces with quartered onions, halved shallots, and a head of garlic with the tops sliced off. Melt the remaining stick of butter. Dampen the double-lined cheesecloth with water, squeeze it dry, then soak it in the melted butter. Lay the buttered cheesecloth over the turkey. Drizzle any leftover melted butter over the top for extra richness.
- Initial High-Heat Roast: Place the roasting pan in the preheated oven and cook at 450°F for 30 minutes to develop a golden crust, which helps lock in juices.
- Add Broth and Reduce Heat: After 30 minutes, pour 2 cups of broth into the pan around the turkey. Reduce the oven temperature to 400°F and continue roasting until the turkey pieces register 160°F internally on a meat thermometer.
- Rest the Turkey: Remove the turkey from the oven and tent loosely with foil. Let it rest for 15 minutes to allow juices to redistribute. Then transfer the pieces to a cutting board and slice the meat against the grain for tenderness.
- Make the Gravy: Strain the pan drippings, skimming off most of the fat. Add enough broth to the drippings to make about 4 cups of liquid total. Place the roasting pan over two stovetop burners on medium heat.
- Déglaçage and Roux: Pour in 1/2 cup of white wine into the pan and scrape up all the flavorful browned bits stuck to the bottom. Add 4 tablespoons of butter and let it melt. Stir in 6 tablespoons flour and whisk continuously, cooking until fragrant and golden, about 5 minutes, to form a roux.
- Finish the Gravy: Increase heat to medium-high and add the remaining 1/2 cup white wine, whisking constantly to reduce the wine. Gradually add the reserved broth mixture while whisking to create a smooth sauce. Stir in chopped sage. Continue stirring and simmering until the gravy thickens to your preferred consistency, about 8 to 10 minutes. Season with salt and black pepper to taste. Serve the warm gravy alongside the rested turkey pieces.
Notes
- Bringing the turkey pieces to room temperature before roasting ensures even cooking.
- Using fresh herbs in the butter adds vibrant flavor under and over the turkey skin.
- Butter-soaked cheesecloth helps retain moisture and prevents the turkey skin from burning during high-heat roasting.
- Using a meat thermometer ensures the turkey is perfectly cooked to safe internal temperature without drying out.
- The homemade gravy incorporates pan drippings and wine for rich depth of flavor.
- Resting the turkey before slicing allows the juices to redistribute for juicy meat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Keywords: roasted turkey, herb butter turkey, turkey gravy, holiday turkey recipe, roasted poultry
