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Cheesecloth Roast Turkey Recipe

4.7 from 52 reviews
  • Author: Emily
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 14 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This classic roast turkey recipe features a unique cheesecloth method that keeps the bird moist and ensures an evenly browned, golden crust. The turkey is soaked with a mixture of butter and white wine, then slowly roasted, basted regularly for rich flavor and tenderness. Accompanied by a savory giblet gravy, this turkey is perfect for festive occasions and family gatherings.

Ingredients

Scale

Main Ingredients

  • One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
  • 1.5 cups (3 sticks) unsalted butter, melted
  • 4 tablespoons unsalted butter, room temperature
  • One 750-ml bottle dry white wine
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper

Classic Stuffing

  • Enough stuffing to loosely fill the large cavity and neck cavity of the turkey

Gravy

  • 1 cup dry red or white wine (optional, for gravy)
  • Giblet stock (from reserved giblets and neck)

Instructions

  1. Prepare Turkey: Remove the turkey from the refrigerator and packaging. Let it stand at room temperature for 2 hours to ensure even cooking. Pat the bird dry thoroughly with paper towels.
  2. Preheat Oven and Prepare Cheesecloth: Place a rack on the lowest level in the oven and heat the oven to 450°F. Mix the melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut a 17-inch, 4-layer square. Soak the cheesecloth in the butter and wine mixture until fully saturated.
  3. Position Turkey and Season: Place the turkey breast-side up on a roasting rack inside a heavy metal roasting pan. Remove any pop-up timer if present, as an instant-read thermometer is preferable. Fold the wing tips under the bird. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper inside both the main and neck cavities. Loosely fill these cavities with the stuffing, not packing tightly.
  4. Secure Turkey: Tie the legs together loosely with kitchen string for easy untying later. Fold the neck flap under the bird and secure with toothpicks. Rub the outside of the turkey with softened butter and sprinkle with the remaining 1 1/2 teaspoons salt and pepper.
  5. Apply Cheesecloth: Lift the soaked cheesecloth from the butter and wine, squeezing out excess but leaving it damp. Spread it evenly over the breast and about halfway down the sides of the turkey, covering some of the leg area.
  6. Initial Roasting: Place the turkey legs-first in the preheated oven and roast at 450°F for 30 minutes.
  7. Baste and Reduce Heat: Using a pastry brush, baste the cheesecloth and exposed turkey areas with the butter and wine mixture. Reduce oven temperature to 350°F and continue cooking for 2 1/2 hours. Baste every 30 minutes. Monitor pan juices; if excess accumulates, spoon some out and reserve for gravy.
  8. Remove Cheesecloth and Continue Roasting: After 3 hours of cooking, carefully remove and discard the cheesecloth. Turn the roasting pan so the breast faces the back of the oven. Baste the turkey with pan juices or additional butter and wine if necessary, being gentle to avoid tearing the fragile skin. Roast for 1 more hour, basting once more after 30 minutes.
  9. Check Doneness: After 4 hours of cooking total, insert an instant-read thermometer into the thickest part of the thigh, avoiding bone. The temperature should read 180°F, and the stuffing should be between 140°F and 160°F. If not fully cooked, baste and continue cooking for another 20 to 30 minutes.
  10. Rest the Turkey: When done, transfer the turkey to a serving platter and let rest for about 30 minutes to allow juices to redistribute.
  11. Make Gravy: Pour pan juices into a glass measuring cup and let stand for 10 minutes to allow grease to rise. Skim off the grease. Place the roasting pan over medium-high heat, add 1 cup dry red or white wine or water, and scrape up all browned bits with a wooden spoon until the liquid boils. Add giblet stock, stir, and bring back to a boil. Simmer until the liquid reduces by half, about 10 minutes.
  12. Finish Gravy: Add the defatted pan juices back to the pan and cook over medium-high heat for another 10 minutes until thickened to about 2 1/2 cups. Season to taste, strain into a warm gravy boat, and serve alongside the turkey.

Notes

  • This method of covering the turkey with butter-soaked cheesecloth results in a moist, evenly browned bird with golden skin.
  • Use an instant-read thermometer for accurate doneness rather than pop-up timers.
  • Resting the turkey after roasting is crucial for juicy meat.
  • Leftover stuffing can be baked separately in a buttered dish at 375°F for 45 minutes.
  • Carefully baste after cheesecloth removal to avoid tearing fragile skin.

Nutrition

  • Serving Size: 1 slice (approx. 6 oz cooked turkey with skin)
  • Calories: 420
  • Sugar: 0.5 g
  • Sodium: 490 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0.8 g
  • Protein: 45 g
  • Cholesterol: 140 mg

Find it online: https://emilyquickdinners.com/cheesecloth-roast-turkey-recipe/