Roast Turkey - Martha Stewart Cheesecloth Method Recipe

"I made this last year for Thanksgiving and it came out moist and delicious. This is another no brine method. I actually used 1/2 wine and 1/2 chicken broth instead of all the wine). Cook time is approximate . Martha recommended cooking until the thigh reaches 180F but since publication of her book, the recommended temperature has been reduced to 165F. Cooking timing is approximately 10-15 minutes per pound but this varies of course."

Original is 7-12 servings

Metric US

I've Tried It

Ingredients

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1 fresh (15 to 21 pounds) turkey, whole
1 1/3 cups unsalted butter (melted)
4 tablespoons butter, at room temperature

1 bottle (750 ml) dry white wine (or 1/2 bottle wine and 325 ml chicken broth)
2 teaspoons kosher salt
2 teaspoons fresh ground pepper

Nutritional

Serving Size: 1 (1132.1 g)
Calories 1545.1
Total Fat - 60.3 g
Saturated Fat - 30.8 g
Cholesterol - 761.4 mg
Sodium - 1879.5 mg
Total Carbohydrate - 3.2 g
Dietary Fiber - 0.2 g
Sugars - 1.7 g
Protein - 220.6 g
Calcium - 132.1 mg
Iron - 8.7 mg
Vitamin C - 0 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Rinse the turkey inside and out with cool water and dry with paper towels- let stand 1 to 2 hours at room temperature.

Step 2

Preheat the oven to 450F with the rack on the lowest level.

Step 3

Combine the melted butter and wine in a large bowl, fold a large piece of cheesecloth in quarters then cut a 17", 4 layered square, immerses the cheesecloth into the wine/butter mixture and let soak.

Step 4

Place the turkey, breast side up, on a roasting rack in a metal roasting pan, remove the popup timer ( if its there), fold the wing tips under the turkey, sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper inside the turkey, If stuffing the turkey, do now, tie the legs together with kitchen string, fold the neck flap under.

Step 5

Rub the turkey with softened butter and sprinkle with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper, lift the cheesecloth out of the liquid( reserve some liquid), spread it evenly over the breast and over the sides ( it can cover some of the leg area).

Step 6

Place the turkey in the oven and cook for 30 minutes the using a pastry brush , baste the cheesecloth and exposed parts of the turkey with the reserved butter wine mixture .

Step 7

Reduce the oven temperature to 350F and continue to cook, basting every 30 minutes, for 2 1/2 hours more, watch the pan juices, if the pan gets too full, remove some juice, reserving for gravy.

Step 8

Carefully remove and discard the cheesecloth, Baste the turkey with juices and/or butter wine mixture ( if some is left), cook until and instant read thermometer inserted in the thigh reaches 165 ( the stuffing temperature needs to be 165 as well).