I’ve got your Thanksgiving turkey all set and ready!
Welcome back to the Friendsgiving menu series! After a brief detour, I’m back with the rest of the recipes you need. Whether you’re preparing a Friendsgiving feast or a classic Thanksgiving dinner, this turkey recipe is one you don’t want to miss.
This year I’m sharing a very traditional roast turkey—despite my usual love for nontraditional Friendsgiving dishes. This recipe is the best turkey I’ve ever made and eaten. It’s inspired by Martha Stewart’s method and soaked in a delicious mix of white wine and butter.
I first made this for Thanksgiving last year and it was the star of the meal. The flavor is rich without being overpowering, and the leftovers are fantastic. I’m not usually obsessed with turkey—give me stuffing and gravy—but this preparation earns a place at the table.
The technique is straightforward and forgiving, so even first-time roasters will get great results. If you like, you can brine the turkey beforehand; I’ve linked my preferred brine in the original notes. Otherwise, all you need is cheesecloth, plenty of butter, white wine, and fresh herbs.
The gravy that accompanies this turkey is my mom’s tried-and-true method—simple, patient stirring yields a silky, deeply flavored gravy. It reheats well and often tastes even better the next day.
Butter and White Wine Roasted Turkey with Gravy
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Ingredients
- 1 15-pound whole turkey
- 2 cups dry white wine
- an assortment of fresh herbs such as sage, rosemary, and thyme
- 12 tablespoons unsalted butter melted
- 4 tablespoons unsalted butter softened to room temperature
- 1 teaspoon salt
- 1 teaspoon black pepper
perfect gravy
- the drippings from the turkey add extra stock before roasting if you like
- 16 ounces cold water
- 3 heaping tablespoons all-purpose flour
- salt and pepper
Instructions
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If you want to brine your turkey, brine for about 24 hours.
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The night before roasting, remove giblets and neck, pat the turkey dry with paper towels, and place it in a large baking dish. Refrigerate uncovered overnight to help dry the skin for a crisp roast.
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Remove the turkey from the fridge about one hour before roasting to take the chill off.
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Preheat the oven to 425°F. Place the turkey breast-side up in a roasting pan. Fill the cavity with stuffing if you prefer, or add a bundle of fresh herbs (sage, thyme, rosemary). Tie the legs loosely with kitchen twine and tuck the wings underneath.
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In a large bowl, whisk together the white wine and melted butter. Fold a 12-inch square of cheesecloth into four layers, submerge it in the mixture, and let it soak for 10 minutes.
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Rub the softened butter all over the turkey and season with salt and pepper. Remove the cheesecloth from the wine-butter mixture, lightly wring it, and drape it over the breast. Roast for 30 minutes, then baste with the remaining wine-butter.
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Reduce the oven temperature to 350°F and roast for about 1 hour 45 minutes to 2 hours more, basting every 30 minutes with the wine-butter mixture or pan drippings.
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After roughly 2 hours, remove the cheesecloth and continue basting. Roast for about one more hour, or until the thigh registers 180°F.
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Let the turkey rest 30 to 60 minutes before carving to allow the juices to redistribute.
perfect gravy
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Strain the pan drippings into a saucepan set over medium heat. Combine the cold water and flour in a jar or shaker and shake until smooth to create a slurry. Whisk the slurry into the drippings, stirring constantly to prevent lumps, and cook until the gravy thickens, about 10–20 minutes. Scrape the bottom of the pan to incorporate all the flavorful bits.
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Season the gravy with salt and pepper to taste and keep warm on low heat for serving. Leftover gravy can be refrigerated and gently reheated with a splash of water or stock to restore its consistency.
Notes
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Trust me—you can do this. Happy roasting!