Martha Stewart Cheesecloth Turkey Recipe
User Reviews
4.4
72 reviews
Good
-
Prep Time
30 mins
-
Cook Time
3 hrs 30 mins
-
Additional Time
30 mins
-
Total Time
4 hrs 30 mins
-
Servings
8
-
Calories
919 kcal
-
Course
Main Course
-
Cuisine
American
Martha Stewart Cheesecloth Turkey Recipe
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Butter Cheesecloth Turkey is an easy and foolproof way to cook a succulent and flavorful bird. Your guests will be begging you for the recipe.
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Ingredients
- 12-14 pound turkey
- 2 teaspoons coarse Kosher salt*
- 2 teaspoons freshly ground black pepper
- 1 cup unsalted butter
- ½ cup white wine
- 1 white onion , quartered
- 1 rib celery , cut into 1 inch pieces
- 1 red apple , cored and cut into wedges
- 4 cloves garlic , lightly smashed
- 20-30 inches of cheesecloth
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Instructions
- Allow the turkey to sit at room temperature for 1 hour.
- Preheat the oven to 425°F with rack in lowest position so the turkey will fit nicely into the oven. Prepare a roasting pan for turkey. Set aside.
- Combine the salt and pepper in a small bowl, rub the inside and outside of the bird with the seasoning, getting under the skin when possible. Use your own rub, if desired.
- Stuff the cavity with the prepared onion, celery, apple and garlic cloves. Truss the legs shut with cooking twine. Fold the wing tips under and fold neck flap under.
- In a small saucepan or in a microwave safe bowl, melt the butter.
- When melted, remove from heat and whisk with the white wine.
- Fold the cheesecloth into fourths (should be 4 layers). Carefully, immerse the cloth in the butter mixture; let soak for 2-3 minutes. It is hot, so be careful. I highly recommend using gloves to protect yourself.
- Place the turkey, breast side up, in the roasting pan.
- Remove the cheesecloth from butter mixture, letting the excess drip into the bowl. Reserve the butter mixture for basting. It shouldn’t solidify since it has wine in it, but if it starts to seperate or get waxy, reheat.
- Lay the cheesecloth over turkey, arranging so that as much turkey as possible is covered. Roast for 30 minutes.
- Baste or spoon the butter over the cheesecloth and exposed turkey with butter mixture. Reduce the oven temperature to 350°F.
- Roast, basting and rotating the roasting pan 180° every 30-45 minutes until the turkey is done. If the top starts to brown, loosely cover with a leaf of aluminum foil. Total roast time is about 2 ½ to 3 ½ hours or 10-12 minute per pound.
- Remove the turkey and discard the cheesecloth. Baste the turkey with pan juices and remaining butter.
- Check turkey for doneness using an instant digital thermometer. Turkey should register at 160°F for the breast, 180°F in the thigh. and 165°F in stuffing (if using stuffing).
- Tent the turkey loosely with aluminum foil and let is rest for 30 minutes before slicing.
- If you've tried this method, please come back and let is know how it was in the comments or star ratings.
Equipments used:
Notes
- For more flavor, try using our Turkey Seasoning.
Nutrition Information
Show Details
Calories
919kcal
(46%)
Carbohydrates
6g
(2%)
Protein
105g
(210%)
Fat
50g
(77%)
Saturated Fat
22g
(110%)
Cholesterol
409mg
(136%)
Sodium
1131mg
(47%)
Potassium
1170mg
(33%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1014IU
(20%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 919 kcal
% Daily Value*
| Calories | 919kcal | 46% |
| Carbohydrates | 6g | 2% |
| Protein | 105g | 210% |
| Fat | 50g | 77% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 409mg | 136% |
| Sodium | 1131mg | 47% |
| Potassium | 1170mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
72 reviews
Good
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