Roast turkey is one of the must-haves on the Thanksgiving table! So how is this cheesecloth turkey recipe made? This recipe below is one of the most successful turkey recipes I’ve made countless times before for Thanksgiving dinner and Christmas dinner, and I hope you all learn it!
The turkey is moist and delicious on the inside and fragrant and delicious on the outside. Great with all side dishes and cranberry sauce. I guarantee your family and friends will rave about it if you learn this cheesecloth turkey recipe!
How long should a turkey be cooked?
To make sure your turkey is cooked through, it needs to reach an internal temperature of 180F using a meat thermometer in the thickest part of the thigh. Once this is reached, take your turkey out and let it rest for 20-30 minutes.
Cook the turkey for about 15 to 18 minutes per pound.
The higher the minutes-per-pound requirement for a small turkey, the lower the minutes-per-pound requirement for a larger bird.
Cheesecloth turkey recipe — Cheesecloth Herb Butter Turkey
- 23 lbs Canadian turkey or whatever size suits your family
- kosher salt
- freshly ground pepper
- 1 bunch rosemary, thyme and sage
- 1 large celery stalk, washed and cut into large pieces
- 1 carrot, washed but unpeeled, cut into large pieces
- 1 large onion, cut into large pieces
Herbal Garlic Butter:
- 1/3 cup butter, salted
- 4 cloves garlic, chopped
- 2 teaspoons kosher salt
- 1 tablespoon rosemary, thyme and sage, chopped
- Freshly ground black pepper
For the cheesecloth:
- 1 bottle of white wine
- 1 1/2 pounds unsalted butter, melted
- A pack of cheesecloth
1. Remove the belly socket and neck and reserve to make the gravy. Rinse the turkey inside and out with cold water. Pat dry and let stand in a baking dish at room temperature for up to 2 hours.
2. Preheat oven to 450F and move rack to the lowest level in oven.
3. Combine the vanilla butter ingredients. Sprinkle the turkey with salt and pepper. Add the bouquet, carrots, celery and onion. Tie the legs together with the provided skin or with kitchen twine.
4. Fold the wings under the turkey. Lightly salt and pepper turkey. Rub with herb garlic butter.
5. Fold the cheesecloth into a 17-inch square and serve or serve to suit your turkey. It requires 4 layers. Can be cut if desired.
6. Combine the melted butter and white wine in a large pot or bowl. Dip and soak cheesecloth. Squeeze it out a little and make it very moist. Hang over the breast of the turkey, with the sides hanging halfway down.
7. Place the turkey in the oven for 30 minutes.
8. Remove and reduce temperature to 350F. Place turkey in baster with more wine/butter mixture and return to oven.
9. Remove the turkey every 30 minutes and add the wine/butter mixture. After 1 1/2 hours, rotate the turkey.
10. Continue grouting every 30 minutes. Remove turkey at the 3-hour mark, bust and gently remove cheesecloth; discard. Return to the oven, but rotate again.
11. Continue soaking, now start checking the temperature after the 4th hour. Once the thigh in the thickest part reads 180F, the turkey is done and needs to rest for 20-30 minutes.
12. At this point, you can make the gravy, finish the sides and prepare the turkey for the final presentation. Follow my Roast Turkey 101 post to make the stock for the gravy and the actual gravy.