Turkey Au Poivre is what happens when Thanksgiving turkey meets one of my favorite creamy, peppery sauces, and I am here for it! This spatchcocked turkey is well seasoned, roasted until beautifully browned, then basted in a rich au poivre sauce made with freshly cracked peppercorns, garlic, rosemary, thyme, sherry cooking wine, and heavy cream. I served it with mashed potatoes, coconut-braised collard greens, and buttermilk cornbread biscuits.

After making my Chicken Au Poivre, I knew those same flavors deserved the holiday treatment. I’ve made plenty of turkeys over the years, including my Herb-Jerk Turkey, so I used some of the same techniques that work well for a flavorful holiday bird: spatchcocking for more even cooking in less time, dry brining overnight and seasoning generously before roasting. The big difference here is that creamy peppercorn sauce. Half goes over the turkey while it roasts, and the other half reduces into a rich gravy for serving.

If you want something different from the traditional Thanksgiving roast turkey but still want a centerpiece worthy of the holiday table, this one gives you familiar turkey with a completely different flavor experience.

What Is Turkey Au Poivre?

“Au poivre” means “with pepper” in French and traditionally refers to steak coated with cracked peppercorns and served with a creamy peppercorn pan sauce.

My Turkey Au Poivre takes inspiration from those flavors and adapts them for a whole turkey. Freshly cracked black peppercorns are the star of the sauce, balanced by heavy cream, butter, shallots, garlic, fresh herbs and sherry cooking wine.

And because we’re working with a 15-pound turkey instead of a steak, the method changes, too. I spatchcock the turkey, dry brine it for 24 hours and roast it before introducing the cream sauce. This allows the turkey to start browning before it gets covered in all that creamy goodness.

Why You’ll Love This Turkey Au Poivre

• It’s something different for Thanksgiving. If you’re ready to switch things up from a traditional roast turkey, this is an easy way to bring completely different flavors to the table without giving up the turkey.
• You get plenty of sauce. Four cups of heavy cream make enough au poivre sauce to baste the turkey and still leave plenty to reduce into a gravy for serving.
• Spatchcocking helps the turkey cook more evenly. Flattening the turkey gives more of the bird direct exposure to the heat and makes basting easier.
• The turkey is seasoned in layers. A 24-hour dry brine seasons the meat first, followed by olive oil and a savory seasoning blend before roasting.
• That peppercorn flavor comes through. Freshly cracked peppercorns give the cream sauce its signature au poivre flavor without turning it into a spicy pepper sauce.

Ingredients for Turkey Au Poivre

For the Turkey

Whole turkey: I use a 15-pound turkey for this recipe and spatchcock it before dry brining.

Kosher salt: The turkey gets salted 24 hours ahead of cooking. This dry brine gives the salt time to penetrate the meat while the uncovered rest in the refrigerator helps dry the exterior.

Olive oil: Helps the seasoning adhere to the turkey and encourages browning.

Chicken seasoning: Adds savory flavor to the turkey itself before the sauce is introduced.

Black pepper: Adds another layer of pepper flavor directly to the turkey.

Onion powder, garlic powder, and paprika: This simple blend adds savory flavor and color without competing with the peppercorn cream sauce.

For the Au Poivre Sauce

Butter: Creates the rich base for the shallots, garlic, peppercorns and herbs.

Shallots: Add mild onion flavor to the cream sauce.

Garlic: Eight cloves may sound like a lot, but we are making enough sauce for an entire turkey!

Freshly cracked black peppercorns: This is the flavor that makes it au poivre. Crack whole peppercorns just before making the sauce for the best flavor and texture.

Fresh rosemary and thyme: Bring fresh, savory herb flavor to the cream sauce.

Sherry cooking wine: Adds depth to the sauce and balances some of the richness of the cream.

Heavy cream: The base of our creamy au poivre sauce and gravy.

How to Make Turkey Au Poivre

Spatchcock and Dry Brine the Turkey

Start preparing your turkey the day before you plan to roast it. Remove the giblets and any other parts from the cavity, reserving them for stock if desired, then thoroughly pat the turkey dry.

Using sturdy kitchen shears, cut along both sides of the backbone to remove it. Flip the turkey breast-side up on a large baking tray. Place both hands over the breastbone and press firmly until you hear it crack and the turkey lies flat.

Sprinkle the kosher salt evenly over both sides of the turkey. Place the turkey uncovered in the refrigerator for 24 hours.

Season the Turkey

The next day, remove the turkey from the refrigerator about 1 hour before cooking and pat it dry again.

Preheat the oven to 375 degrees F.

In a small bowl, combine the chicken seasoning, black pepper, onion powder, garlic powder, and paprika.

Start with the back of the turkey. Drizzle it generously with olive oil, sprinkle with half of the seasoning blend, and rub everything in well.

Flip the turkey breast-side up and repeat with the remaining olive oil and seasoning. Gently work some of the seasoning underneath the skin as well.

Start Roasting

Place the turkey in the preheated oven and roast uncovered for 1 hour.

Giving the turkey this head start allows the skin to begin developing color before we introduce the cream sauce.

Make the Au Poivre Sauce

While the turkey roasts, melt the butter in a medium saucepan over medium-low heat.

Add the chopped shallots and minced garlic and sauté for about 1 minute, just until fragrant. Stir in the freshly cracked peppercorns, rosemary, and thyme.

Once the butter begins to absorb into the aromatics, pour in the sherry cooking wine while stirring.

Increase the heat to medium. Once the wine has mostly reduced, pour in the heavy cream. Cover and simmer for about 5 minutes, or until the sauce begins to thicken.

Add the Sauce and Baste

After the turkey has roasted for 1 hour, carefully remove it from the oven and pour about half of the au poivre sauce over the turkey.

Return the turkey to the oven and continue roasting for approximately 45 minutes to 1 hour, basting with the sauce and pan juices about every 20 minutes.

Use an instant-read meat thermometer rather than relying on cooking time alone. The turkey is finished when it has reached a safe internal temperature of 165 degrees F in the thickest parts.

Turn the Remaining Sauce Into Gravy

While the turkey finishes cooking, return the reserved au poivre sauce to a rolling simmer.

Cook, stirring frequently, until it reduces to your desired gravy consistency. Keep in mind that the sauce will continue to thicken slightly as it cools.

Rest and Serve

Allow the finished turkey to rest for 30 minutes before carving so those juices have a chance to settle.

Spoon some of the reduced au poivre sauce over the turkey for serving and bring the rest to the table. Trust me, you’ll want that extra sauce nearby!

Tips for the Best Turkey Au Poivre

• Don’t Skip the Overnight Dry Brine. Salting the turkey 24 hours in advance gives the seasoning time to work its way into the meat. Leaving the turkey uncovered also helps dry the exterior so it can develop better color in the oven.
• Crack Your Peppercorns Fresh. Pepper is the star here, so this is one recipe where freshly cracked really matters. You want the peppercorns coarsely cracked rather than ground into a fine powder. That gives the sauce its distinctive peppery flavor and texture.
• Give the Turkey a Head Start Before Adding the Sauce. Don’t pour the cream sauce over the turkey from the beginning. Roasting it uncovered for the first hour gives the exterior time to develop some color first.
• Baste, Baste, Baste. Once you add the au poivre sauce, baste the turkey about every 20 minutes. You want all that creamy, peppery goodness working its way over the turkey as it finishes roasting.
• Use a Meat Thermometer. Turkey cooking times can vary depending on the size of the bird and your oven. An instant-read thermometer is the best way to determine when your turkey is actually finished. Check several of the thickest areas without touching the bone.
• Keep Some Sauce Separate. Only half of the sauce goes over the turkey. Keep the other half separate and reduce it on the stove so you have a thick, creamy au poivre gravy for the table.

Frequently Asked Questions

Storage and Reheating

Remove the meat from the turkey and store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Keep extra au poivre sauce refrigerated in a separate airtight container. Reheat the turkey gently with a little sauce or broth to help keep it moist.

Reheat the au poivre sauce over low heat, stirring frequently. If the sauce becomes too thick in the refrigerator, add a splash of heavy cream while reheating until it reaches your desired consistency.

I Hope You Enjoyed Making This Turkey Au Poivre!

If you’ve been looking for a fun way to switch up your Thanksgiving turkey, I hope this Turkey Au Poivre earns a spot on your holiday table. You still get that big, beautiful turkey centerpiece, but now it’s covered in a creamy black peppercorn sauce with plenty more on the side for pouring over your plate.

And if you love the flavors in this recipe but don’t need to feed a Thanksgiving crowd, try my Chicken Au Poivre. It has that same creamy, peppery goodness on a much smaller scale.

If you try this Turkey Au Poivre, let me know how it turns out. I’d love to hear from you!

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