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Turkey with White Wine & Truffle Gravy

  • Author: Molly
  • Total Time: 1 day plus 3 hours
  • Yield: 10-12 servings 1x


This Turkey with White Wine & Truffle Gravy is a twist on tradition that sings with earthy flavor. Turkey is dry-brined for 24 hours, rubbed down with a truffle butter spread, and then roasted to perfection. The gravy is flavored with more truffle and white wine for brightness. It is a delicious spin on the classic!



For the Brine:

  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 (11-lb) whole turkey, completely defrosted


For the Turkey:

  • 3 tablespoons softened truffle butter (this is my favorite)

  • 3 garlic cloves, grated
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh herbs (I do a mix of sage and thyme)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup dry white wine


For the Gravy:

  • 1/2 cup of the pan drippings, solids strained and discarded
  • 3 tablespoons dry white wine
  • 1 1/2 cups chicken or turkey stock (I recommend low sodium for this)
  • 2 tablespoons flour
  • 2 tablespoons truffle butter
  • 1 teaspoon truffle oil
  • Salt and pepper, to taste


For the Brine:

  1. First, make sure your turkey is completely thawed – this can take a few days, so plan accordingly. The idea is to brine the turkey for at least 24 hours. I usually begin thawing my turkey 3 days before Thanksgiving, and I brine it the entire 24 hours beforehand (so, typically starting on Wednesday morning). To brine a turkey, it is also important to keep in mind the fridge space required.
  2. At least 24 hours before you plan to roast your turkey, pat it completely dry with paper towels and place it on a wire rack set over a rimmed baking sheet. I like to line the baking sheet with a thick layer of paper towels as well, as a lot of moisture will drip off the turkey as it brines.
  3. Combine the salt and sugar in a small bowl and rub it all over the turkey, making sure to sprinkle some inside the cavity and in between the skin and the breast meat.
  4. Place the turkey in the fridge completely uncovered. I recommend brining for at least 24 hours, but you can leave it in the fridge for up to 2 days, if your schedule and fridge space permits.


For the Turkey:

  1. One hour before you are ready to roast the turkey, remove it from the fridge and allow it to sit at room temperature. Generally speaking, I do this roughly 3-3.5 hours before I plan to serve dinner. This allows adequate time for it to sit at room temperature, roast until done, and then rest after cooking.
  2. There is no need to rinse the brine off the turkey. Place the turkey on a rack in a roasting pan.
  3. Preheat the oven to 500°F.
  4. In a small bowl, combine the truffle butter, garlic, mustard, herbs, salt, pepper, and olive oil to make a paste.
  5. Loosen the skin from the breast meat gently and spread a few tablespoons of the paste directly on the meat. Spread the remaining paste evenly all over the skin. Sprinkle the outside with more salt and pepper.
  6. Pour the wine into the bottom of the roasting pan.
  7. Place the turkey in the oven and immediately decrease the temperature to 325°F. The high temperature will help to crisp and brown the skin, but you don’t want to roast the meat at that high of a temperature for the whole time.
  8. Roast the turkey for 2-2.5 hours, or until the skin is crisped and brown and the internal temperature registers 160°F when inserted into the thickest areas of the breast (the temperature will increase to 165°F while the turkey is resting).
  9. When the turkey is done, cover with foil and allow it to rest at room temperature for at least 20 minutes before slicing.

For the Gravy:

  1. Strain the pan drippings and discard the solids. Add ½ cup of the strained pan drippings, along with the white wine, to a medium saucepan and set over medium heat.
  2. In a mason jar, combine the stock and flour. Cover the jar and shake vigorously until the flour is completely dissolved in the stock.
  3. Once the drippings come up to a simmer in the pan, slowly stream in the stock mixture, whisking constantly so no lumps form.
  4. Cook, stirring frequently, until the gravy is thickened and smooth, about 5 minutes. Whisk in the truffle butter and truffle oil. Season with salt and pepper, to taste.
  5. Keep the gravy warm until you are ready to serve. If it gets too thick, you can thin it by adding a splash of stock or water and whisking it vigorously to incorporate.


  • This recipe will work with any size turkey. If using a smaller turkey, cut the brine salt-sugar proportions in about half. If using a larger turkey, increase the proportions by about half for each 5 lbs (for example, for a 16-lb turkey, use 3 tablespoons kosher salt and 1½ tablespoons sugar). Cooking time will vary, of course, depending on the size of your turkey. The general rule of thumb is 13 minutes per pound.
  • This is where I buy my truffle butter and oil. The quality is always fantastic.
  • Prep Time: 24 hours brining time
  • Cook Time: 3 hours
  • Category: turkey

Keywords: thanksgiving turkey recipe, thanksgiving turkey with truffle gravy, truffle turkey gravy, truffle and white wine turkey gravy, thanksgiving gravy with a twist