Perfect Roasted Turkey with Butter and Herb-Infused Cheesecloth

Using cheesecloth on your turkey is a game-changer for achieving a perfectly moist, flavorful, and golden-brown bird. This method works by creating a protective layer over the turkey's breast and legs, preventing them from drying out during the long roasting process. Before roasting, the cheesecloth is soaked in a luxurious blend of melted butter, white wine, chicken stock, and fresh herbs like rosemary, thyme, and sage. This ensures the turkey is constantly bathed in rich, aromatic moisture as it cooks.

The cheesecloth acts as a sponge, holding the butter and juices against the turkey’s skin. As the turkey roasts, these flavors seep into the meat, enhancing its natural juiciness. Additionally, the cheesecloth prevents the breast meat—often prone to overcooking—from becoming dry while allowing the dark meat to cook fully. Regular basting over the cheesecloth helps maintain a consistent temperature and keeps the cloth saturated with flavorful drippings, further intensifying the turkey’s flavor.

When the cheesecloth is removed partway through roasting, the turkey is beautifully golden underneath. At this point, the skin crisps up during the final stages of cooking, creating that irresistible combination of juicy meat and crispy skin. This technique not only simplifies the basting process but also ensures your turkey looks as impressive as it tastes. Using cheesecloth takes the stress out of turkey roasting and guarantees a show-stopping centerpiece for your holiday table.

Ingredients:

  • 1 whole turkey (12–14 lbs), thawed if frozen

  • 2 sticks (1 cup) unsalted butter

  • 1 cup dry white wine

  • 1 cup chicken or turkey stock

  • 1 large onion, quartered

  • 2 celery stalks, chopped

  • 2 carrots, chopped

  • 1 head garlic, halved crosswise

  • Fresh herbs: rosemary, thyme, sage, parsley (about 1 bunch total)

  • 2 tsp salt

  • 1 tsp black pepper

  • Cheesecloth (large enough to cover the breast and part of the legs)

Instructions:

  1. Prepare the Turkey:

    • Preheat your oven to 325°F (163°C).

    • Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.

    • Season the turkey cavity with 1 teaspoon of salt and ½ teaspoon of black pepper. Stuff the cavity with half the onion, celery, carrots, garlic, and a few sprigs of fresh herbs.

  2. Prepare the Herb Butter:

    • In a small saucepan, melt the butter over low heat.

    • Add white wine, chicken stock, and a handful of chopped herbs. Simmer for 1–2 minutes, then remove from heat.

  3. Prepare the Cheesecloth:

    • Fold the cheesecloth into layers large enough to cover the turkey breast and part of the legs.

    • Submerge the cheesecloth in the butter and wine mixture, ensuring it’s completely soaked.

  4. Prepare the Roasting Pan:

    • In a large roasting pan, place the remaining onion, celery, carrots, and garlic. Add the remaining herbs on top. These will serve as a bed for the turkey and enhance flavor.

  5. Roast the Turkey:

    • Place the turkey on a roasting rack set in the pan. Tuck the wings under the bird to prevent burning.

    • Lay the soaked cheesecloth over the turkey breast and legs, ensuring it’s fully covered.

    • Pour any remaining butter mixture over the cheesecloth and into the bottom of the pan.

    • Roast in the preheated oven. Baste the cheesecloth and exposed parts of the turkey with pan juices every 30 minutes.

  6. Remove Cheesecloth:

    • After about 2.5 hours (or when the turkey is lightly golden), carefully remove the cheesecloth to allow the skin to crisp.

    • Continue roasting, basting occasionally, until the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.

  7. Rest the Turkey:

    • Remove the turkey from the oven and tent loosely with foil. Let it rest for 20–30 minutes before carving. This allows juices to redistribute for moist, flavorful meat.

  8. Serve and Enjoy:

    • Carve the turkey and serve with your favorite sides. Use the drippings to make a rich, savory gravy if desired.

Tips:

  • For an extra golden, crispy skin, increase the oven temperature to 425°F (218°C) for the final 15–20 minutes of roasting.

  • If the turkey browns too quickly, tent it with foil to prevent burning.

Enjoy your delicious, perfectly roasted turkey! 🦃

BlogMarie MaglioThanksgiving, Turkey