Introduction

This Butter Cheesecloth Turkey recipe, inspired by Martha Stewart, promises a moist and flavorful bird with a golden, buttery crust. Wrapping the turkey in cheesecloth soaked in butter and white wine helps keep the meat tender while infusing it with rich, savory flavors. It’s an elegant yet straightforward way to elevate your holiday feast.

The image shows a whole cooked chicken with golden brown crispy skin, placed in a black roasting pan on a white marbled surface. The chicken is centered with its legs tied together and wings tucked in. Around the chicken, some small roasted garlic bulbs and herbs are visible inside the pan. A silver carving fork and knife are on the top left, and a blue and white cloth is partially visible in the top right corner. A glass bowl with a spoon is near the bottom right corner. The scene is bright and clear, highlighting the chicken’s texture and color. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Allow the thawed turkey to sit at room temperature for 1 hour before cooking.

Step 2: Preheat the oven to 425°F and position the rack in the lowest spot to fit the turkey comfortably. Prepare a roasting pan and set it aside.

Step 3: Mix the kosher salt and black pepper in a small bowl. Rub the seasoning all over the turkey, including under the skin when possible.

Step 4: Stuff the cavity with the quartered onion, celery pieces, apple wedges, and smashed garlic. Truss the legs with cooking twine, tuck the wing tips under, and fold the neck flap underneath.

Step 5: Melt the butter in a small saucepan or microwave-safe bowl, then remove from heat and whisk in the white wine.

Step 6: Fold the cheesecloth into four layers. Carefully soak it in the butter and wine mixture for 2-3 minutes using gloves to protect your hands.

Step 7: Place the turkey breast side up in the roasting pan.

Step 8: Remove the cheesecloth from the butter mixture, letting excess drip off. Reserve the butter mixture for basting. If it begins to separate or solidify, gently reheat.

Step 9: Drape the soaked cheesecloth over the turkey, covering as much of the bird as possible. Roast for 30 minutes at 425°F.

Step 10: Baste the cheesecloth and exposed turkey with the reserved butter mixture. Lower the oven temperature to 350°F.

Step 11: Continue roasting, basting and rotating the pan 180° every 30-45 minutes. If the turkey skin starts to brown too much, cover loosely with aluminum foil. Roast for 2 ½ to 3 ½ hours total, or about 10-12 minutes per pound.

Step 12: Remove the turkey from the oven and discard the cheesecloth. Baste the bird with the pan juices and remaining butter mixture.

Step 13: Use an instant-read thermometer to check doneness: 160°F in the breast, 180°F in the thigh, and 165°F in the stuffing if used. The turkey will continue to cook slightly while resting.

Step 14: Tent the turkey loosely with foil and let it rest for 30 minutes before carving.

Tips & Variations

For an herbaceous flavor, add fresh sprigs of thyme, rosemary, or sage under the cheesecloth before roasting.

Substitute white wine with apple cider for a slightly sweeter twist.

If you prefer, use a spice rub of your choice instead of salt and pepper for the seasoning.

Use gloves when handling hot butter-soaked cheesecloth to avoid burns.

FAQs

Can I use a frozen turkey for this recipe?

It’s best to fully thaw your turkey before using this recipe to ensure even cooking and proper seasoning. Allow enough time for thawing in the refrigerator, roughly 24 hours per 4-5 pounds.

What if I don’t have cheesecloth?

If cheesecloth is unavailable, you can try using a clean, thin kitchen towel, but be aware it may not hold the butter mixture as well. Alternatively, roasting the turkey uncovered and basting frequently can achieve a similar result.