The juiciest holiday bird you’ll ever eat! This White Wine and Herb Roasted Turkey is stuffed with fresh root veggies, bathed in white wine, and rubbed with a cocktail of herbs that is guaranteed to delight everyone at the table!
Cooking a turkey for a household of family and friends can be so intimidating, but fret not! I’m going to teach you how to make the best turkey recipe that everyone will rave about! It’ll be the star of the show!
PLUS I’m going to give you my full Thanksgiving Day Menu, so you can stress and worry less about the big day!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post. There is also a “jump to recipe” button at the top of the page if you’d rather not exercise your scrolling finger!
Ingredients
- ~15 pound whole turkey
- Dry white wine
- Dried Parsley
- Dried Rosemary
- Dried Sage
- Dried Thyme
- Salt
- Black Pepper
- Fresh Celery
- Carrots
- Onion
- Orange
- Fresh Garlic
- Fresh Rosemary
- Fresh Thyme
No fancy ingredients needed for this absolutely delicious easy turkey recipe! Everything you can find at your local grocery store. This is a recipe you’ll want to make every holiday season!
How to Roast a Turkey
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The night before cooking, place one oven roasting bag inside the other. Place turkey (neck and giblets removed from the cavity of the turkey) inside both bags, then pour in broth and the wine. Seal the bags, pressing out as much air as possible. Gently turn the bags to coat turkey, then place it in a shallow roasting pan. Refrigerate overnight, turning a few times.
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Preheat an oven to 350 degrees F. Line the roasting pan with long sheets of aluminum foil long enough to cover the turkey with. Remove the turkey from the roasting bags and place it into the roasting pan. Reserve marinade.
-
Stir together the dried herbs, salt, and pepper in a small bowl. Rub the herb mixture inside both cavities of the turkey, as well as under the skin, then stuff with the celery, carrots, onion, orange wedges, and garlic. Truss the turkey (with twine or skin.) Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Rub the remaining herb mixture on the outside of the turkey skin.
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Wrap the foil over the top of the turkey, and seal. Try to avoid letting the foil touch the skin of the turkey breast or legs.
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Roast the turkey for 3 to 4 hours (estimate 12-15 minutes per pound, depending on the size of your bird) until no pink remains at the bone and the juices run clear. Uncover the turkey and continue baking 40-60 more minutes, or until the skin turns golden brown and a meat thermometer inserted into the thickest part of the thigh near the bone reads 180 degrees F.
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Remove the turkey from the oven, tent loosely with foil, and allow to rest for 20-30 minutes before moving to a serving platter and/or slicing. Place fresh herbs in the trussed leg area when serving.
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To make the gravy, strain the liquid from the roasting pan into a large 4 cup measuring cup. Place it in the freezer for 10 minutes, then skim off most of the fat. You’ll need about 4 cups of liquid, so add more chicken broth if necessary.
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Place the roasting pan over two burners set on medium heat. Add a splash of wine to deglaze the pan, scraping the brown bits from the bottom of the roasting pan. Once deglazed, melt the butter, then whisk in the flour. Cook stirring constantly, until the mixture is golden, around 5 minutes.
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Increase heat to medium high and add the reserved turkey dripping wine/broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook 8-10 minutes, stirring continuously, until gravy has thickened. Season to taste with salt and pepper. Serve warm with the turkey.
Making a turkey may seem intimidating but after it’s in the oven, you pretty much forget about it. The herb rub used here is utter perfection and ensures your bird will have tons of flavor.
Marinating it in broth & vino the night before makes the flavors explode once it’s all cooked up and ready for the table. The pan drippings make for one choice gravy.
And the veggies & everything that’s left after it’s all carved up makes for a damn delicious broth. You’ll literally have meals for days if you’re not feeding an army with this thing.
You can bet this beauty will be a part of our holiday spread this year, along with a bunch of other tasty recipes! It’s beginning to look a lot like menu planning time!
The Crumby Kitchen Thanksgiving Menu
Breakfast | Apple Pecan Pie Breakfast Ring & Banana Cranberry Pistachio Muffins with Chocolate Glaze
Cocktails | Harvest Sangria & Southern Autumn Sunrise Cocktails
Appetizers | Brown Butter Fig & Pear Brie, Crispy Prosciutto Cups with Pear & Mascarpone, & Bacon Guacamole Deviled Eggs
Mains | White Wine and Herb Roasted Turkey & Instant Pot Cranberry Orange-Braised Beef Brisket
Sides | Pumpkin Beer Cheese Soup with Herbed Croutons, Five Cheese Butternut Squash Baked Ziti, Roasted Brussels Sprouts & Squash with Cranberry Cider Glaze, Last Minute Cranberry Sauce, Purple Potato Rolls, Pancetta Chestnut Sourdough Stuffing, Homestyle Garlic Herb Mashed Potatoes & Red Wine Glazed Carrots
Dessert | Pumpkin Chiffon French Silk Pie, Chai-Spiced Apple Crumble Blondies, Sweet Potato Pie, & Chocolate Beet Cake with Balsamic Berries and Whipped Mascarpone
Looking for more holiday recipes? Why not try an alternative to turkey this Thanksgiving?
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White Wine and Herb Roasted Turkey
Ingredients
- 15 pounds whole turkey neck and giblets removed
- 2 cups chicken broth
- 750 milliliter (1 bottle) dry white wine
- 2 tablespoons dried parsley
- 2 tablespoons ground dried rosemary
- 2 tablespoons rubbed dried sage
- 2 tablespoons dried thyme leaves
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 stalks celery chopped
- 2 carrots chopped
- 1 onion chopped
- 1 orange cut into wedges
- 1 head garlic tips sliced off
- Fresh rosemary sprigs
- Fresh thyme sprigs
White Wine Gravy
- 4 cups of turkey dripping liquid
- 4 tablespoons butter
- 6 tablespoons flour
- 1 tablespoon fresh sage chopped
Instructions
- The night before cooking, place one oven roasting bag inside the other. Place the turkey inside both bags, then pour in broth and the wine. Seal the bags, pressing out as much air as possible. Gently turn the bags to coat turkey, then place it in a shallow roasting pan. Refrigerate overnight, turning a few times.
- Preheat an oven to 350 degrees F. Line the roasting pan with long sheets of aluminum foil long enough to cover the turkey with. Remove the turkey from the roasting bags and place it into the roasting pan. Reserve marinade.
- Stir together the dried herbs, salt, and pepper in a small bowl. Rub the herb mixture inside both cavities of the turkey, as well as under the skin, then stuff with the celery, carrots, onion, orange wedges, and garlic. Truss the turkey (with twine or skin.) Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Rub the remaining herb mixture on the outside of the turkey skin.
- Wrap the foil over the top of the turkey, and seal. Try to avoid letting the foil touch the skin of the turkey breast or legs.
- Roast the turkey for 3 to 4 hours (estimate 12-15 minutes per pound, depending on the size of your bird) until no pink remains at the bone and the juices run clear. Uncover the turkey and continue baking 40-60 more minutes, or until the skin turns golden brown and a thermometer inserted into the thickest part of the thigh near the bone reads 180 degrees F.
- Remove the turkey from the oven, tent loosely with foil, and allow to rest for 20-30 minutes before moving to a serving platter and/or slicing. Place fresh herbs in the trussed leg area when serving.
- To make the gravy, strain the liquid from the roasting pan into a large 4 cup measuring cup. Place it in the freezer for 10 minutes, then skim off most of the fat. You’ll need about 4 cups of liquid, so add more chicken broth if necessary.
- Place the roasting pan over two burners set on medium heat. Add a splash of wine to deglaze the pan, scraping the brown bits from the bottom. Once deglazed, melt the butter, then whisk in the flour. Cook stirring constantly, until the mixture is golden, around 5 minutes.
- Increase heat to medium high and add the reserved turkey dripping wine/broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook 8-10 minutes, stirring continuously, until gravy has thickened. Season to taste with salt and pepper. Serve warm with the turkey.
Allison Miller says
This looks like the most amazing turkey! I’m so excited for all the holiday foods.
Lindsay @ The Live-In Kitchen says
What a beautiful bird!
Erin Clarkson says
This looks so delicious!
Jocelyn (Grandbaby Cakes) says
This turkey looks terrific!! Thanks for sharing!!!
Megan @ MegUnprocessed says
SO excited for Thanksgiving!
Alli @ Cupcake Diaries says
That is one beautiful bird!
Julia says
OMG that is one delicious looking bird! I can’t believe this was your first time making one, it looks perfect.
Carolyn Ingram says
These photos are beautiful!
Hema says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Patricia Jones says
you never let us down, always share great recipe waiting for your blog goes always worth. looking so delicious one more recipe in my list. Thanks for sharing this.