Why use cheesecloth to roast a turkey




















Does anyone have a good alternative that works in the oven? I tried this recipe this Thanksgiving. Absolutely the best, juiciest, moist turkey I have ever made. I did add turkey stock around bird and placed celery, garlic, carrots and onions in the pan as well.

It made a delicious gravy. Wow, the cloth protected the bird and once uncovered after hour three, the bird browned up nicely with a crunchy skin!! A must from now on!! Anyone have timing advice for a smaller I am a turkey novice. This is the best Thanksgiving turkey recipe ever! My family accused me of purchasing the turkey from the store, because it looked "just like the picture"! The best approach to Turkey cooking thus far. Have used this recipe the past few years, and it is the best. This year, a twenty pound moist and perfect bird.

I have been making this turkey for years! It works well even with the free turkey you get from the supermarket. A fresh is better It is foolproof, and looks like it belongs on the cover of a magazine. Do not change a thing. Your guests will gasp when it is placed on the table. I'm with Lizzie - I've been using this recipe for years, and started brining about five years ago also using Alton Browns brine recipe. Brining tip: if you don't have room in your fridge, and live in a colder climate, brine it in one of those huge construction site water coolers or a cooler - add lots of ice to replace some of the brine water, and leave outside over night check weather forecast!!

Don't even hesitate about using this recipe. Always perfect Don't stress out when the cheesecloth browns up or smokes We have been using this recipe for years now Simply Perfect! Rating: 4 stars. This came out perfectly when I made it last year but I had to substitute so many things I didn't feel right reviewing. I had to alter the times for the size turkey I was using but it was flawless.

The turkey cooked evenly, browned beautifully, and had crisp skin with moist meat. The flavor was fabulous! Use two cups, you'll have plenty of liquid. Ok so this would be my second time doing the turkey using my moms recipe but what I'm not sure of is what kind of white wine would I use?

Is their a specific white wine? Not sure what kind meaning what brand of white wine did my mom use. Will somebody tell me please. I can't even remember how long I have been making my turkey this way. I am sure since it was first published in Martha Stewart Living It is always perfect! Martha's roasting and Alton's brine I have used this recipe since I cut it out of a magazine many years ago. The wine adds so much to the gravy, the skin is super crisp and the meat is fully cooked and juicy.

If you're trying it for the first time be aware that the cheese cloth will smoke a bit during the degree phase but I have never had a problem with that occuring, just a little unnerving the first time. I have followed this recipe for over 10 years and I have never been disappointed. The golden color surely impresses and the meat is moist and flavorful. I wholeheartedly recommend this tried and true method.

I'd like to think Martha herself developed this recipe but I am skeptical knowing she had a staff of hundreds. This is the only turkey I've made since it appeared in the magazine and on TV as Turkey years ago.

However, this year I have Muslims coming for Thanksgiving and can't use the wine in the cheesecloth. Please, anyone, provide suggestions for a substitute! I make this turkey every year! And, it's foolproof! Comes out perfect every single time. Sooooo yummy! My mouth is watering just thinking about it. This is very different dish , i have no ideas in Turkey recipe before that,but now i get some ideas in this topic. Now i am waiting your upcoming recipe. This is outstanding.

I have used this recipe for the past five years and this yea was the best ever. I always use a dry white wine and it works great -- wonderful flavor that does not interfere with the turkey. Question -- is there an alternate to using wine? I will be preparing this for the holidays and I have a guest who cannot have any alcohol, even if cooked.

I am thinking of using diluted cider, melted butter and some turkey broth. I used Apothic Red Wine with this roast turkey recipe and the results were delicious. Everyone in the family thought it was the best, most moist turkey ever. I love this recipe, too! When I first tried it, I had my entire family over for Christmas. So everything had to be extra special. When I took the turkey out of the oven, the color was evenly golden brown. Just like the picture. Then when everyone tasted it, you should have seen their faces.

It was so moist and delicious wth the flavors of wine and butter. They said they never tasted anything like it. It was amazing! So now I make this recipe every year. Thank you, thank you, thank you for posting this wonderful recipe! My turkey was moist and very flavorful. It pleased our eyes and our stomach. You made me look good with my family and friends. I am so in love with this recipe! I make it every year, and the flavor of the gravy and the turkey is so great because of the wine and butter.

Can't wait to make it again this year! I have used this recipe for many years now and always love how it turns out. I used red wine this year and only had a 12 lb turkey adjusted the cooking time obviously and it was perfect. Great recipe Martha! I have become a turkey snob after using this recipe to cook my turkeys several years ago and totally disagree with the comments about this turkey not being worth the time! The method may seem a little unconventional, but it's so worth it!

I also recommend brining the turkey for 24hrs prior to cooking. This combination makes for the most moist and delicious turkey ever! I understand the philosophy is NOT cutting corners, and I love that approach. I love cooking from scratch and taking my time in the kitchen to make sure everything is perfect. But this time, I can definitely tell that the amount of time and effort put into this turkey was not worth it. The turkey indeed was moist and good in flavor, but the difference was not significant enough to justify the effort.

I just used this recipe for the first time, and it definitely makes the prettiest turkey ever! The cheesecloth does singe a little though, so beware if you have a sensitive smoke detector. Also, I filled the body cavity with an apple, an onion, rosemary and garlic instead of stuffing.

My mom claims it was the tastiest Thanksgiving turkey she's ever had. Maybe she was just trying to be nice, but I have to say it really was pretty darn good. This is truly THE perfect turkey recipe. My family compliments my turkey year after year. The cheesecloth brownd the turkey so beautifully that everyone wants to take a picture of the turkey before it is carved. I'd like to cook this turkey using a convection oven - can i still stuff the turkey and use the cheesecloth?

Dumb question but can I use cooking white wine? Is this basically the same thing? Yes, for the most part. Like white table wine will work. Some white wines are really sweet and I would avoid those. I hope that helps, Serena. Not trying to sound silly, first year turkey cooker here and just want to impress the family, does putting the onion, garlic, celery and lemons count as "stuffing".

No its not stuffing. They are aromatics, they aren't eaten but add flavor to the Turkey if stuffings not used. Thank you for asking your "dumb" question.

I had to scroll all this way down to find the answer because I was looking for the answer too. Will I prepped my turkey and it's all ready for tomorrow!!! I used a whole bottle wine and 1 cup butter and chicken stock for the baste. I'm going to add chicken stock to the bottom of the pan instead of water. I stuffed the cavity with onions carrots granny smith apple Can't wait to put it in the oven in the morning!

How much butter goes in the wine to soak the cheesecloth? Excited to try this it looks beautiful! Do you use salted, or unsalted butter? How long to cook a pound turkey? Hi Serena, Just wanted to clarify if the cheesecloth is single or double layered when it is placed over the turkey. The directions said to 'take the cheescloth and fold large enough to cover the turkey'.

Going to try this for Christmas. Hi Laura, Its actually probably triple if not 4 layers. I haven't ever counted it but its not thin. Thanks Serena. Hi Serena, Is the cheesecloth single or double layered when you place it over the turkey? I'm going to try your turkey. It sounds very good..

I put cheesecloth in side the turkey making sure there's some sticking out then I put my stuffing inside.. When it ready to take out just pull the cheesecloth. The stuffing comes out all at once. Easy no mess. I brine mine in a herbal and fruit mixture, stuff with aromamatics prior to snugging the cheesecloth. I also cook it upside down low and slow. Flip it over about 1 hour prior desired temp and tale off cloth so skin gets nice and crispy brown. People who have never had my turkey before , always want to know what I did and want the recipe.

That sounds delicious! What's the biggest size Turkey you have cooked this way? I've cooked chicken upside down and flipped it, but I would assume a turkey is a little bit more difficult. Cheesecloth gives a layer of protection to the breast meat and also provides continual basting. Hey Serena! I was wondering if I need to double the ingredients for a 25lb turkey or if I just use the ratios you give!

I'm looking forward to making this! Hi Holli! You should be good! No need to double. It should have plenty of butter for over and under the skin. I'm assuming your bird was 29 lbs. If I'm making a 12lb turkey should i cut the ingredients in half, especially the soften butter with herbs and salt?

Oh by the way your bird looks AMAZing. Oh that picture alone makes me wish it was Thanksgiving now. Also thank you for the step by step pictures on how to make it.

Very helpful. Hi Lina, Yes for such a small turkey I would probably make about half the butter mixture to make sure you have plenty to cover the turkey breasts with. I would leave the amount to baste alone. It's amazing how much evaporates while it bakes before the turkey lets off juices. Hi Serena! I have never cooked a turkey before for fear of dry white meat--blegh!

But I am loving your recipe. My question is whether or not I can and should still brine my turkey before following your roasting recipe. Let me know your thoughts! Hi Jessica! I wouldn't recommend brining prior.

I never brine my Turkey. The compound butter plus wine with butter basting liquid gives the bird plenty of flavor and keeps it juicy without changing the texture of the meat which can happen with brines. One more question do I need to baste it every 20 min for the whole time it's cooking?

Yes, I baste every 20 minutes. I usually just set a timer or my phone to remind me. First I would like to thank you for this recipe, Im a little crazy and did a "practice" turkey that was 20 lbs a few weeks ago just to see how it would all turn out since Im very new to cooking turkey. I followed the directions and for some reason the dark meat couldn't get to the right temp? My brother was at my house at the time and he seems to think that opening the oven so much to baste and letting the temp drop was the cause of it not cooking evenly.

With thanksgiving in a few days Im just a little nervous because this turkey is even bigger at 26 lbs! I seen another person do it a little different by basting every 30 mins and when they first put the turkey in the oven started it off at a higher temp for 30 mins then lowering the temp for the remaining time?

I was wondering if you have ever tried it this way and also what you think might have went wrong the first time? Oh one more question lol Sorry Should I put the oven rack all the way at the bottom of the stove or in the middle?

Thank you so much for your help -Sommar. Hi Sommar! The thing I've noticed with having a hard time bringing the Turkey to temperature over the years is if it's frozen at all.. The bones, joints, and inside cavity take the longest to defrost and if they are frozen it takes a longer time to cook. Even fresh turkey's come frozen, just not deep frozen.

So the meat might feel defrost but there might be ice around those areas. How many days did you have the turkey in the fridge prior to baking? Did you stuff it or are you doing it separate. I highly recommend Stuffing made in the crock pot anymore. You could push the basting out to minutes the first hours. Just keep an eye that the cloth isn't drying out to bad between basting.

It doesn't have to be the most thorough basting ever each time. It's just to keep the cheesecloth wet. Do you have a gas range or electric. I wouldn't bump the heat past for the first hour, but I really find ideal. It might be worth using an oven thermometer to make sure the oven is making it to temperature. At Christmas one year I found out the hard way my thermostat went out on my oven, because it took forever to cook to Prime Rib, also sometimes the calibration can be off. If it's only heating to that would effect it.

They are usually pretty cheap in the baking isle of the grocery store. I usually just check now to make sure after that year. Ideally you would use the center rack but with a Turkey that size you will more then likely have to use the bottom rack to leave space between the top of the Turkey and oven. I hope that helps and please let me know if you have anymore questions. Happy Thanksgiving, Serena. Thank you so much for all your time and help!!

Ok so the first time I had it in the fridge for about six days and I didn't stuff it with stuffing but I did stuff the cavity with all the veggies and fruit you mentioned in the directions. Im also going to try out your recipe for crockpot stuffing : My oven is gas but we do live in high altitude Im wondering if maybe that could be it too? But I think to be safe I'll grab an oven thermometer from the store, great tip!

I forgot to ask you also if I could possibly prepare the turkey the night before with the butter and stuffing the cavity with the veggies n fruit? And with this being a deep frozen turkey should I do anything different as far as thawing it? This 26 lb turkey I took out of the freezer and put it in the fridge on Saturday. Thank you again for all your great information and all your help -Sommar. I did a quick google search this morning and it looks like high altitudes take longer to cook a Turkey.

I knew it effected baking, but I still learn something new everyday. You might have to adjust the cooking time from what you learned from the first Turkey. Foster Farms website looked like it could be an additional 5 minutes a pound over 3, feet. This seems really long to me, but you might have a better idea from cooking the first turkey. If your turkey is frozen at all Wednesday morning you can place it in the sink or a giant bucket to cover it in cold water leave it in the plastic package.

You will have to change the water every 30 min. I usually do this just to make sure it's fully defrosted. Changing the water is important so the Turkey stays cold enough not to grow bacteria. You can cover it with the butter herb mixture, but I would wait to add the veggies to the cavity until ready to go in the oven.

You could just pre-chop all the veggies and place it in a bag to finish assembling that morning. Veggies are higher moisture and more likely to grow bacteria.

If you have time I would love to hear how it goes! Oh my gosh!!! You are awesome!! Thank you for doing that research for me, my mind is all over the place lately trying to make sure I have everything I need lol.

Hi Sommar, One last thing I thought of is if you pre-rub the turkey down with butter tonight, let it sit out of the fridge for 45 min to an hour before baking tomorrow. Usually the turkey has time out of the fridge before going in the oven due to all the prep work involved. That also will help it bake evenly. Your welcome! Hi Lisa, I haven't actually published one yet.. If you run out of drippings chicken broth, turkey broth, wine or water can be used. Hopefully I will get a tutorial out after Christmas.

Let me know if you have any questions. Hi Serena, I didn't realize some turkeys already come pre-brined. I learned this after I had already thawed ours. Since mine already is brined, do I need to do anything different when using your recipe? Hi Kayla, I would reduce the salt in the mixture way down since the brining mixture is already salty to prevent it from being overly salty.

What's the percentage of salt in the brine and how big is your Turkey? If I am making this in a turkey roaster and will be gone some of the day and will not be able to baste every 20 min should I not use this recipe?

Hi, I would probably use a different recipe just to be safe. Hi Kayla, I would probably just add about 1 teaspoon. Have a Happy Thanksgiving, Serena. Hi Serena, I love this recipe! I have made it the last 2 years and people love it! The first year I made it it was the first time people went back for seconds on the turkey! That never happens with my family and friends LOL. This year I'm making a smaller turkey as we're not having as many people. So I have a 13 lbs turkey. Would you change the amount of ingredients at all or still leave them as is?

Thank you and happy thanksgiving! Just make sure it's still well covered. I would leave the basting liquid alone. Hi Serena, I want to thank you for your turkey recipe with the cheese cloth. I cooked my turkey yesterday for Thanksgiving and followed your instructions. My turkey turned out very juicy and flavorful. It was a big hit during Thanksgiving.

My older sister doesn't like turkey but tasted my turkey and loved it. Your instructions were very simple to follow. Thank you again and I hope you had a great Thanksgiving! Hi there! This recipe looks delicious, and I would love to make it for Christmas. Or is it best to do in the oven? Thank you!!! I recommend the oven.

I have used a roaster to know the outcome! I plan on using this recipe for Thanksgiving, but have some questions. I plan on cooking this in an electric roaster oven. In the past I have not opened the lid to the turkey in order to keep even temperatures, but if I want to baste the turkey, as per your instructions, I would need to do so. How do you think this will affect the roasting time? I am looking at purchasing a 20lb turkey.

Also, I know I can prep the butter the night before, but can i butter the turkey the night before, then put it in the fridge until the next morning when I plan to cook it? I really don't know enough about how much heat loss you would experience with a electric roaster to know if it will significantly effect the cooking time.

You might be able to baste it less with the roaster, because it has a tendency to retain moisture more then an oven. I would just butter the turkey in the morning just to be extra cautious about food safety.

I've used this recipe for the last two years and have cooked the best turkeys of my life. My husband loves how moist the turkey turns out. I am planning on following this recipe tomorrow! What do u do with the white wine mixture if u go the cooking bag route?

Hi Irma! I've never used a cooking bag. The white wine mixture is for basting. I know my Mother In Law had used a cooking bag on occasion and I believe she would still open the bag up and baste the bird. I would follow the directions for the cooking bag and you might not need as much basting liquid because you'll have less evaporation. You might even just google cooking bag Turkey recipes and see what is recommended! I'm obviously the kind of person who waits until thanksgiving morning to ask questions.

I'm super excited to try this turkey this year, but the grocery store didn't have many fresh herbs left. Is it okay if I use dry herbs as long as I cut them down?

Thanks for this recipe! Everyone raved about how tender and flavorful the turkey was. Looking forward to trying more of your recipes. Be sure to check out more tips here. Remove Product? Are you sure you want to remove the following product from the cart? Cancel Yes. Twitter Facebook Pinterest Print.



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