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Herb and Butter Roasted Turkey Parts Recipe

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4.2 from 12 reviews

This Herb and Butter Roasted Turkey recipe delivers tender, flavorful turkey pieces infused with fresh sage, thyme, parsley, and lemon zest. Roasted to perfection under a butter-soaked cheesecloth, the turkey stays moist and succulent. A rich, homemade white wine and herb gravy, made from the pan drippings and broth, perfectly complements the bird for a classic and satisfying meal ideal for holidays or special occasions.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

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
  • Salt, to taste

For Roasting and Basting

  • 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 (chicken or turkey broth preferred)

For Gravy

  • 4 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • Drippings from the turkey
  • 1 cup dry white wine, divided (1/2 cup + 1/2 cup)
  • 2 cups broth (reserved)
  • 1 tablespoon fresh chopped sage
  • Salt and black pepper, to taste

Instructions

  1. Prepare the turkey pieces: Ask your butcher to cut the turkey into breast, thighs, wings, and legs. Remove the turkey from the refrigerator an hour before roasting to allow it to come to room temperature, which ensures even cooking.
  2. Preheat and arrange: Preheat your oven to 450° F. Arrange the turkey pieces in a large roasting pan or divide them between two skillets for even roasting.
  3. Make and apply herb butter: In a bowl, combine 1 stick of butter with the fresh chopped sage, thyme, parsley, lemon zest, salt, and pepper. Gently lift the skin of each turkey piece by sliding your fingers between the skin and meat, then rub the herb butter under the skin and spread some of it on top of the skin to maximize flavor infusion.
  4. Prepare the roasting bed and cheesecloth: Surround the turkey pieces with quartered onions, halved shallots, and sliced garlic heads. Melt the remaining stick of butter. Dampen the double-lined cheesecloth with water and squeeze out excess moisture, then soak it thoroughly in the melted butter. Lay this buttered cheesecloth over the turkey pieces and drizzle any leftover melted butter on top to keep the turkey moist during roasting.
  5. Roast at high heat and add broth: Place the roasting pan in the oven and roast for 30 minutes at 450° F. Then add 2 cups of broth to the pan and reduce the oven temperature to 400° F. Continue roasting until the turkey reaches an internal temperature of 160° F measured with a meat thermometer, ensuring the meat is fully cooked but still juicy.
  6. Rest the turkey: Remove the turkey from the oven, tent loosely with foil, and let it rest for 15 minutes. This step helps redistribute juices for moist meat. After resting, transfer pieces to a cutting board and slice against the grain for tender servings.
  7. Make the gravy base: Strain the pan drippings and juices into a bowl, skimming off much of the fat. Add broth to the strained liquid until you have about 4 cups total of combined drippings and broth for the gravy.
  8. Deglaze and create roux: Place the roasting pan over two stovetop burners set to medium heat. Add 1/2 cup of the white wine to the pan, scraping the browned bits from the bottom to release concentrated flavors. Add 4 tablespoons of butter and melt completely. Stir in the flour and whisk continuously, cooking until the mixture achieves a golden color, about 5 minutes, which creates the roux needed to thicken the gravy.
  9. Finish the gravy: Increase heat to medium-high and slowly add the remaining 1/2 cup white wine, stirring to reduce the liquid. Gradually pour in the reserved broth mixture, whisking constantly to ensure a smooth, lump-free gravy. Stir in chopped sage and continue to cook, stirring often, until the gravy thickens to your desired consistency, about 8 to 10 minutes. Season to taste with salt and pepper.
  10. Serve: Ladle the warm gravy over the sliced roasted turkey parts and enjoy a flavorful, comforting meal.

Notes

  • Using fresh herbs enhances the flavor dramatically compared to dried herbs. If using dried herbs, reduce quantities by half.
  • Allowing the turkey to come to room temperature before roasting helps achieve even cooking and prevents dryness.
  • Using a cheesecloth soaked in butter keeps the turkey moist and adds richness during roasting.
  • Make sure to use a meat thermometer to check internal temperature for perfectly cooked turkey; 160° F is safe when resting because carryover cooking will raise temperature slightly.
  • Deglazing the pan with white wine extracts flavorful browned bits, elevating the gravy’s depth.
  • Resting the turkey before carving is essential to retain juices and tenderness.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://monicarecipes.com/herb-and-butter-roasted-turkey-parts-recipe/