Roast Turkey - Martha Stewart Cheesecloth 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).

Step 9: When fully cooked, remove from the oven and let rest at least 30 minutes before carving.