Juicy Cheesecloth Roasted Turkey covered with an herb butter rub and basted with a wine chicken stock mixture.
Cheesecloth Turkey with herb butter makes the best Roasted Turkey recipe you've ever had.
Colt and I finally were able to make our Super Juicy Turkey Baked In Cheesecloth, and take a Turkey worthy photo of the bird this year. Isn't it a beaut?
As for the turkey I promise you the most delicious turkey you've ever had. Moist, juicy, flavorful, and delicious!
*Old Post*
Then we picked up a 13 pounder to make today, but I decided by the time all the pictures are taken and edited it would be Tuesday or Wednesday and that just wouldn't due, since I know a few readers are making this for Thanksgiving and might be thankful for better instructions then my 2011 musings.
So please excuse my horrible early blog 2011 pictures when I had no idea what I was doing. But I give you a long over due turkey post with real directions for how I bake my Super Moist Turkey.We had a team effort to tackle the Turkey this year. For the first time in 14 years I didn't stuff the bird. Not only was the Turkey super juicy as always, but it cooked faster which is always a plus.
I never thought I would say this but I am forever going to make Crock Pot Stuffing. It was so easy to make and tasted just like the stuffing out of the bird. Soo good!
As for the turkey I promise you the most delicious turkey you've ever had. Moist, juicy, flavorful, and delicious!
Well I had this plan to make a delicious Super Moist Turkey Baked in Cheesecloth and White Wine for you last weekend but it was an epic fail because Costco still didn't have Turkey's in while we were shopping.
When buying a turkey I prefer fresh whenever possible and I avoid anything injected with salt. A lot of frozen turkeys come pre-injected with salt and it changes the texture of the turkey.
Also make sure you have plenty of time to defrost the turkey before using.
This isn't the easiest recipe but it has always produced a very moist and flavorful turkey, not to mention very delicious gravy with the drippings.
Dry turkey with paper towels well. Add Turkey to a roasting pan and place 1 cup water in bottom of pan.
(If turkey over hangs roasting pan place a cookie sheet underneath to help catch drips.)
Mix together until well combined:
- 1 cup Butter, Room Temperature
- 2 tablespoons Fresh Sage, Stems Removed and Chopped
- 2 tablespoons Fresh Rosemary, Stems Removed and Chopped
- 1 tablespoon Fresh Thyme, Stems Removed and Chopped
- Zest of 1 whole Lemon
- 4 cloves Garlic, Minced
- 3 teaspoons Salt
If you make the mixture ahead of time you'll want to make sure the butter is at room temperature before using so it's easy to spread.
Melt 1/2 cup Butter in a large saucepan. Remove from heat. Add 2 cups Dry White Wine and 2 cups Chicken Stock or Turkey Stock.
Fold cheesecloth in a large enough rectangle to fit over top and sides of turkey. Soak cheese cloth in butter/white wine mixture.
Rub 2/3 of the butter mixture under the turkey skin over the breast and drumsticks.
If desired stuff insides of Turkey with stuffing or add some garlic, onions, carrots, lemon, granny smith apple and celery to cavity of turkey.
We stuffed both cavities with garlic, onions, carrots, lemon, granny smith apple and celery this year.
Tie Legs together, secure rear skin flap of turkey, and tuck wings under turkey.
Rub remaining herb butter mixture over the top and sides of turkey.
Drape cheesecloth over the top of the turkey breast, tucking in sides if needed. Add 2 cups water to the bottom of the pan.
Fold cheesecloth in a large enough rectangle to fit over top and sides of turkey. Soak cheese cloth in butter/white wine mixture.
Rub 2/3 of the butter mixture under the turkey skin over the breast and drumsticks.
If desired stuff insides of Turkey with stuffing or add some garlic, onions, carrots, lemon, granny smith apple and celery to cavity of turkey.
We stuffed both cavities with garlic, onions, carrots, lemon, granny smith apple and celery this year.
Tie Legs together, secure rear skin flap of turkey, and tuck wings under turkey.
Rub remaining herb butter mixture over the top and sides of turkey.
Drape cheesecloth over the top of the turkey breast, tucking in sides if needed. Add 2 cups water to the bottom of the pan.
Place butter/white wine mixture on low on the stove to warm and use for basting. When butter white wine mixture runs low use pan juices to baste.
Place turkey in 300 degree oven and baste every 20 minutes until thigh meat registers 180-185 degrees F and if stuffed, stuffing is 165 degrees. Allow any where from 15 to 20 minutes per pound if stuffed and a little bit less for unstuffed. About 7-8 hours for a 29 pound stuffed turkey.
(Sorry the pictures not the greatest it was taken off of my phone.)
Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin.If cheesecloth sticks make sure to baste it well to loosen it from the skin.
(Sorry the pictures not the greatest it was taken off of my phone.)
Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin.If cheesecloth sticks make sure to baste it well to loosen it from the skin.
Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.
Garnish Turkey with oranges slices, rosemary, thyme and sage, if desired.
Here's the recipe for Crock Pot Stuffing to go with it!
Make sure to check out these other Thanksgiving favorites:
Garnish Turkey with oranges slices, rosemary, thyme and sage, if desired.
Here's the recipe for Crock Pot Stuffing to go with it!
Make sure to check out these other Thanksgiving favorites:
- Hot Crab Dip
- Crab Stuffed Mushrooms
- Potato Dinner Rolls
- Slow Cooker Honey Mustard Ham
- Butterscotch Banana Pudding Pie
- Pumpkin Cheesecake with Butterscotch Swirl
Yield: Depending On Size
Super Juicy Turkey Baked In Cheesecloth and White Wine
Recipe for super juicy Turkey baked in cheesecloth and white wine with a herb butter rub from Serena Simply From Scratch.
Prep time: 35 MinCook time: 7 H & 30 MTotal time: 8 H & 5 M
Ingredients
- 1 whole Turkey (Preferable fresh and all natural not injected with any solution.)
- 1/2 cup Butter, Melted
- 2 cups Dry White Wine
- 2 cups Chicken Or Turkey Stock
- 1 cup Butter, Softened
- 2 tablespoons Fresh Sage, Stem Removed and Chopped
- 2 tablespoons Fresh Rosemary, Stem Removed and Chopped
- 1 tablespoon Fresh Thyme, Stem Removed and Chopped
- 1 whole Lemon, Zested (Preferably Organic)
- 4 cloves Garlic, Minced
- 3 teaspoons Sea Salt
Instructions
- Preheat oven to 300 degrees.
- Add 2 cup water to the bottom of the roasting pan.
- Combine melted butter white wine and stock in a medium sized saucepan. Set aside.
- Combined softened butter, sage, rosemary, thyme, lemon zest, garlic, and sea salt. Mix until well combined.
- Rub 2/3 of the softened butter and herb mixture under the skin over the turkey breast and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
- If stuffing turkey, stuff at this time and tie legs together and and secure skin flap in back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in back and tuck wings under turkey.
- Take cheesecloth and fold large enough to cover top and sides of turkey.
- Dip cheese cloth into white wine/butter mixture and cover the top and sides of the turkey with cheesecloth.
- Heat butter/white wine mixture on low to warm and use for basting. When butter white wine mixture runs low use pan juices.
- Place turkey in oven and baste every 20-30 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey.
- Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen it from the skin.
- Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.
Notes
Electric Ovens take longer to heat so basting can be extended out to every 30 minutes if needed to maintain oven temperature.
©2013 Serena Bakes Simply From Scratch
179 comments
I have always used an electric roaster to prepare the turkey. Will this work in an electric roaster?
I honestly don't know since I haven't tried it. Since the electric roaster has a lid I would probably skip the cheesecloth and rub the herb butter all over and then just baste the turkey with the wine, butter and broth mixture. If you try it either way I would love to hear how it turns out!
I will let you know!
I have a possibly very dumb question (I've never cooked a turkey before, so I apologize in advance ;))
Do I need to baste every 20 minutes for a long time? It sounds like I only need to do it until the thigh registers at 180 degrees, but do you have any idea how long that might take? Just trying to plan my day around this. Thanks very much!
Hi! It will be about 15-20 minutes per pound if stuffed closer to 15 minutes per pound if unstuffed. It will depend on how large your turkey is. When you baste every 20 minutes you just baste the turkey until the cloth is soaked evenly it takes 1-2 minutes. How long to cook the turkey will depend on how large it is. If you give me the weight I can give you a rough idea how long it will take to cook if you need! -Serena
Hi Serena, Your recipe looks great. TY for sharing. I've always used cheesecloth to make stock and never thought of it for the turkey! My question for you is - we're doing a 5.87lb turkey breast. My thinking is to cut the ingredients down to 1/2 for the turkey brest but to follow the recipe. What say you? THank you
I've never cooked a turkey as low as 300. A 20lb unstuffed should take about 5 hours? What about your gravy?
Hi Rosann, I think that would work out deliciously! Let me know if you have any questions! -Serena
Yes it should take around 5 hours. To make gravy I take the drippings and skim some of the fat off the top back into a pan (it can be the turkey pan) about 1/2 cup or use 1/2 cup Melted Butter and stir in 1/2 cup All-Purpose Flour and cook over medium heat until the flour starts to cook and is not longer raw about 1-2 minutes (A whisk works well). Be careful not to burn the flour so you might have to adjust the heat dependent on your pan and stove and stir the whole time. Then slowly stir the drippings in until you reach your desired gravy consistency. By going slowly and precooking the flour you should avoid lumps in the gravy. If you run out of drippings chicken broth, turkey broth or water can be used. Taste the gravy and add salt and pepper if needed. Please let me know if you have anymore questions. -Serena
This sounds amazing. Can you tell me the purpose of the cheesecloth? I have never cooked a turkey with one. Does the skin still get crispy?
Hi Emily, The cheesecloth gives an extra barrier of protection to the breast area so the meat stays really juicy and moist. It also helps the turkey meat to cook more evenly since the thighs take longer to cook due to the location on the bird. The cheesecloth is removed the last 30-45 minutes of baking and the skin basted so it will still get crispy and gorgeously golden brown! Have a Happy Thanksgiving! -Serena
When I removed the cheesecloth, I squeezed it out and returned the resultant liquid (concentrated basting fluid - delicious) to the turkey for one further baste.
Great tip! Thanks for sharing!
I used this recipe for Christmas. The turkey was so moist! Next time I'll try Cajun seasoning (which is what we use when we fry turkeys) but that's just personal preference. Thank you so much for this wonderful recipe!
Thank you so much! I might have to try the Cajun Seasoning too as a fun change! Sounds delish!
Hi Serena,
I think I will try this recipe with an oven roaster instead of turkey. I think it would come out good also.
This is going to be my first year making a turkey this complicated. I grew up with my family always just moistening the bird with butter and cooking it in a bag so really bland. I want to make sure I do this correctly. So for this recipe should I brine the bird first or would that ruin some of the flavors and stuff?
Hi Katy, No need to brine. The butter and herbs plus wine flavors the Turkey. The cheesecloth keeps it from drying out. Let me know if you have any more questions.-Serena
I'm trying your recipe this thanksgiving. Thank you for the visuals!
can you cover turkey with aluminum file, instead of cheese cloth.
Some people do cook thier turkey that way but the cheesecloth helps keep the moisture in.
Hi Serena: Since I live in n RV I have an Oster 22 QT electric roster that I am going to use...any suggestions on how to get your results with this roaster...it has self basting built into the lid...thank you
Hi! I would probably skip the cheesecloth but do the rest of the steps. Still rub under the skin with the butter mixture and baste with the wine mixture. Im not sure if the cheesecloth would help in an electric roasting pan, and might just delay browning since I haven't tried it. Please let me know if you have any more questions. Thanks, Serena
What kind of wine do you use !!!!!
I usually use Pinot Grigio but any good quality dry white wine will do like Chardonney. Trader Joes carries one under $5 called Organic Green Fin White Table Wine I have used too and like, if you have one close. Thanks, Serena
Just a quick question. Why wine? I have never cooked with it and I don't like the taste of red or white, plus I have a recovering alcoholic in the bunch coming, so it kind of scares me. Any thing I can substitute and get the same wonderful results?
Hi Cherokee, Chicken Stock is a great sub. totally understand if you don't want to use wine. Thanks, Serena
Hi Serena, the turkey looks amazing! I would love to try this recipe this Thanksgiving but my schedule is a bit hectic. I was wondering if this recipe will work with a turkey bag to keep the bird moist instead of a cheesecloth?
Hi, Yes it should work. Thanks, Serena
Hi I've never used a cheese cloth when cooking anything before. In the pictures it looks like it browns quite a bit, it doesn't give the turkey a burnt taste? This post looks great and I think I'm going to use it! was just curious about the cheese cloth?
Hi Josh, The cheesecloth does become really brown but its only cooked at 300 degrees so it doesn't burn. In all the years I've been cooking a turkey this way I've never had it burn. Thanks, Serena
Hi Serena,
I noticed above that you said this recipe will work in a turkey bag; do you still need to base the turkey?
Thanks
Hi, I haven't actually used a Turkey bag but it should work. I believe the point of the bag is to self baste. I would follow the directions on the box for baking and skip the cheesecloth. if you go that route. Thanks, Serena
Hi everyone. You can use cheesecloth in an electric roaster- but I have had issues with the top of the turkey browning properly. We have browned the top with a torch (like what's used for creme brûlée) or popped it in the oven broiler or a few minutes. For gravy- I wrap the turkey innards in cheesecloth with celery, onions,carrots, bay leaf and herbs in water and simmer while the turkey cooks. When it's time to make the gravy I remove the bag, squeezing it to get out the good parts. Then I add the cheese cloth from the turkey and stir it around to break off all that baked on stuff. It will look like you're boiling socks-but is completely worth it! Add the de-fatted pan juices and a splash of white wine and simmer for a bit. Thicken with cornstarch and water then remove from heat and stir in some sour cream whisking well
Hi Serena,
Can I bake this at 350 instead? How much should I adjust my time if I up the temperature?
I will have a 24 lb Turkey this year...about 6 hours, you think? This sounds so good!!! I hope my fam likes it!
Hi Aimee, If it's unstuffed it will take about 6 hours and stuffed is about 8 hours. Thanks so much, Serena
Hi, Eeek. I think 350 might be too hot unless you have a small turkey, I messed with times along time ago, and found 300 best. I worry it might burn the cheesecloth unless its a small bird. That long slow cook really makes a difference to a juicy bird. If you do it you'll need to keep a close eye on it. Its probably around 10-13min unstuffed per pound, and best with a small bird. Thanks, Serena
Thank you so much for sharing your tips Susan! I appreciate it greatly! Thanks, Serena
I did this last Thanksgiving and will never cook another turkey any other way. Even my husband who doesn't like turkey (suffers through it because it is tradition) asked me to do it again this year. Pretty much ties you to the kitchen the whole cooking time but definitely worth it. Can't wait until Thursday! Yum!!!
This sounds amazing. Can I use olive oil instead of butter? Or do you recommend another non-dairy substitute?
Hi, I agree Olive oil would probably be the best bet for a butter sub. Thanks, Serena
Hi there. Love trying this recipe. This will be my first year hosting turkey day, and well, it's gong to be a big gathering. How long would you recommend cooking a 26 1/2 turkey?
Thank you for your help!
Hi! It will take about 6 1/2-7 hours unstuffed or 7-8+ hours stuffed. I highly recommend unstuffed and doing crock pot stuffing. There can be alot of variable when the turkey is stuffed to reach temprature with time for stuffing to reach temp. Make sure to use a meat thermometer and I usually start checking it 1/2 hour before. They are usually a few dollars at the store for a cheap one and worth the investment. Thanks, Serena
Can you let the butter and the Herbs mix sit for about 24 (brine)?? Not sure if that's how it's caled thank you
Hi Izzy, I haven't tried it, and I don't feel its neccissary when cooked like this. Thanks, Serena
Quick question. When first placing the turkey in the pan you saybtonadd 1 cup water. Then another 2 cups after the cheesecloth is added. Is 3 cups water total correct? Planning on trying this for the first time so trying to make sure I have it all correct. Thank you!
Hi Rebecca, It's correct. I think when I was writing the recipe down I started out with 1 cup and realized it need another 2. You can add it all at once at either time. Thanks, Serena
Hello Serena, so my friends and I are having our first friend giving and idk how but I am in charge of the turkey. I filled the cavity and spread the herb butter last night so it has a full 24 hours. Tomorrow is the event and I wanted to know will an oven bag suffice instead of the cheesecloth? -and in addition, does the water, wine and stock go in the bag as well or still outside in the pot. It's an 18 lb turkey so will 4-4.5 do if it's unstuffed? I'm super nervous and want everyon to be pleased so any advice helps! Thanks again
Hi Evadne, Fair warning I've never used a bag but it should work. I would read the instructions, I believe you need a little flour on the bottom of the bag to prevent bag from bursting. I was checking out the instructions last night. You won't need the water and I would probably half the wine butter mixture, as long as the instructions don't say not to, from what I can read it looks ok to add liquid and that should give you gravy. I had a friend use a bag and didn't end up with gravy, so I think the additional liquid is still needed. I believe a bag cooks a little hotter so yes start checking temp around 4 hour mark.
So I decided to purchase the cheese cloth -- should the temperature be exactly 180 or 170? I'm nervous but the house smells amazing so far! I started at 12 so maybe around 345 remove the cloth?
You want the thigh meat to register at least 180-185 degrees when its done. Yes 3:45 sounds about right to remove the cheesecloth. Thanks, Serena
7 1/2 hours and we still can't get the thigh to reach between 180 to 85. Our turkey is 24 pounds. I think we're going to say it's done.
Hi Serena. I absolutely love your recipe and I will be doing it for tomorrow. This will be my first time cooking a turkey. I'm very nervous and someone told me that I should have season and prep my turkey two days ago!! Can I start it today for tomorrow or is it too soon? I just wanna know how to properly prep the turkey
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. Thanks, Serena
You can prep it tonight or tomorrow. I will do mine in the morning. Don't worry the long slow cook and all the herbs leave it juicy and packed with flavor. Good luck on your first Turkey.
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...there was no more room for anything else. Can't wait to put it in the oven in the morning!
Do you use salted, or unsalted butter? How long to cook a 13-pound turkey?
Thank you!
I use salted butter and it will take about 3 1/2-4 hours unstuffed and 4 1/2-5 stuffed. Check the temprature about a 1/2 an hour early.
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'.
Thanks! Going to try this for Christmas
Hi Serena,
Is the cheesecloth single or double layered when you place it over the turkey?
Hi Laura, Its actually probably triple if not 4 layers. I haven't ever counted it but its not thin. Thanks Serena
people.read recipe. no like do not make it.do your way give her a break will ya
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
My parents ALWAYS snuggled our turkey in the oven with cheesecloth soaked in wine and butter& olive oil and I carry on that tradition with my turkeys . 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. ALWAYS turns out so tender and juicy . 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.
This looks like the perfect Turkey recipe! I love all of the herbs!
Looks beautiful!
why towel a turkey
Cheesecloth gives a layer of protection to the breast meat and also provides continual basting.
This turkey looks amazing!!!
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. Have a Happy Thanksgiving!
Hi Serena. From what I read in your instructions you said 7 1/2 hrs for 29lbs. 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. Have a Happy Thanksgiving! Serena
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!
Thanks!!
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. I hope that helps, Serena
Thank you Jocelyn!
Cooking with wine is divine. It adds a richness like nothing else. You don't actually get a wine taste by cooking with it. The alcohol evaporates. In this recipe, I can't imagine any alcohol remaining after hours of cooking. And no one will know - not even the recovering guest.
It doesn't look burned; it looks delicious!
One more question do I need to baste it every 20 min for the whole time it's cooking ?
Hi Holli! Yes, I baste every 20 minutes. I usually just set a timer or my phone to remind me. Have a Happy Thanksgiving!
Hi Serena! 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. Although the flavors were AMAZING I had a hard time getting the temps right. 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 (425) 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. Most the time the breast meat is defrosted but the spine/cavity is rock hard. 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 25-30 minutes the first 1-2 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 325 for the first hour, but I really find 300 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 285 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
Where do i find the recipe for Gravy?
Hi Lisa, I haven't actually published one yet.. But this is what I do: To make gravy I take the drippings and skim some of the fat off the top back into a pan (it can be the turkey pan) about 1/2 cup or use 1/2 cup Melted Butter and stir in 1/2-2/3 cup All-Purpose Flour and cook over medium heat until the flour starts to cook, turn brown, (this makes a darker gravy which I like for a lighter gravy don't brown the flour) and is not longer raw about 1-2 minutes (A whisk works well). Be careful not to burn the flour so you might have to adjust the heat dependent on your pan and stove and stir the whole time. Then slowly stir the drippings in until you reach your desired gravy consistency. By going slowly and precooking the flour you should avoid lumps in the gravy. If you run out of drippings chicken broth, turkey broth, wine or water can be used. Taste the gravy and add salt and pepper if needed. Hopefully I will get a tutorial out after Christmas. Let me know if you have any questions. Have a Happy Thanksgiving!
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 3,000 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. to make sure it stays cold. 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!
-Serena
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.
I purchased an oven thermometer and a new thermometer for the turkey today hopefully that will help with knowing the exact temps of good ol Tom Turkey =)
Im going to take everything in account and hope for the best thursday I will absolutely let you know how it goes. Hope you and your family have a great thanksgiving and thank you again so so much for all your help
~ Sommar
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.
Thanks,
Serena
How much salt do you recommend if we are using a pre brined turkey?
What's the percentage of salt in the brine and how big is your Turkey?
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!
-Serena
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. Thanks, Serena
9.5% and 16.47 lbs
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!
Hi Rose,
You could halve the butter mixture for the skin down to 1/2 cup if you want, that should still be plenty to get under and over the skin covered. Just make sure it's still well covered. I would leave the basting liquid alone.
Thanks,
Serena
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.
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!
Thank you so much for taking the time to let me know! -Serena
Hi there! This recipe looks delicious, and I would love to make it for Christmas. I’m sure this question has been asked so I apologize...but will I have the same results if I use an electric turkey roaster? Or is it best to do in the oven? Thank you!!! :)
Hi! I recommend the oven. I have used a roaster to know the outcome! Thanks, Serena
Hi Serena! 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? Thank you!
Hi! 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. Thanks, Serena
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!
I don’t mean to sound like a bonehead but this is my first time cooking a turkey since my divorce. 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! Thanks, Serena
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?
Hi Anna! Of course! Dry herbs will work! Happy Thanksgiving!
Thanks for this recipe! Everyone raved about how tender and flavorful the turkey was. It seriously was the best bird I’ve ever made, and I’m 55 so there’s been quite a few birds. And my son-in-law who is an incredible chef gave me an A+!! My only regret is that I didn’t take a photo before we carved it, it was browned to perfection. Everyone agreed I’d make it again for a Sunday family dinner in a few months. Looking forward to trying more of your recipes. Hope you had a wonderful Thanksgiving!
Hi Serena,
I just wanted to say thank you for sharing this delicious recipe! My family loved it (my very first turkey !) I had a 12.5 lb bird which took closer to 4.5 hrs to bake, but well worth the wait. It may have been because I didn’t let it sit to room temperature? My brother even commented how it was the best by far! I wish I could send you a photo. Very tender and flavorful.
Happy Thanksgiving and looking forward to trying your other recipes !!
Do you bake the turkey breast up?
Yes, the turkeys baked breast side up. Thanks, Serena
Hi Serena, Thanks for this amazing recipe. I have used this the last couple of years, but last year the bird had a hard time getting up to 185 degrees and was slightly undercooked by the time we served it. I believe its because we have to baste every 20 mins so the oven keeps losing some of its heat every time we open the door. Any advice on how to handle that this year? My bird is about 19 pounds and is a fresh bird not frozen.
You could go ahead and stretch your basting out to every 30 minutes so the oven doors closed longer. Just make sure to baste the cheesecloth really good before removing it to loosen it from the skin. Do you have an electric oven by chance? Thanks, Serena
Hi Serena its an electric oven
Thanks Chantelle! That's super helpful for me! Yes, I would just extend out the basting. Keep an eye on the cheesecloth to make sure it doesn't get too dark, keeping it damp prevents it from burning. Electric takes a little longer to recover sometimes vs gas. Have a Happy Thanksgiving! Serena
Hi Serena!
Thank you for this recipe!! 2 years ago I was given the task of cooking the turkey and stumbled upon your recipe.. my family and I enjoyed how delicious and moist it turned out. Since then I got orders from my sister stating no one else in my family is allowed to cook the turkey on Thanksgiving. I’m super excited and thankful to be able to use your recipe again tomorrow.
Happy Thanksgiving Serena!!
Hi Reyna! Thank you so much! Your comment made my morning! Happy Thanksgiving!!
This made an amazing turkey! So flavorful and delicious.
First time I used a cheesecloth and the turkey was very moist! The butter paste came out well. I had trouble with basting every 20 minutes too (electric stove), because the turkey took longer to cook. Thanks for suggestion for next year.
I didn’t like it. Very oily and an aftertaste. I tried the crockpot stuffing as well. Never again with wine. My stuffing is usually a hit, not this year. Even our chickens didn’t like it.
Sorry you didn't like it! I hope you find a recipe you enjoy more. -Serena
Hi, Serena,
Can we do this in a crockpot?
Hi! I haven't tried it so I really don't know how well it would work. I did have a reader make it in a roaster and it worked out well. If you try the crock pot please let me know your outcome. Thanks, Serena
Hi Serena,
I've read through many of the comments and I may have the dumbest question ever, considering I don't see it mentioned anywhere. Do I baste the turkey over the cheesecloth or under it?
Hi! Not dumb at all! You baste over the cheesecloth. The cheesecloth provides an extended baste and layer of protection for the breast. Right before removing the cheesecloth baste the cheesecloth well to make sure it's loosened from the skin. It sometimes likes to try to stick to the turkey at the end of roasting. Happy Holidays and Merry Christmas! -Serena
Hey!! First timer here! Should I have the turkey on a rack in the roaster or can it lay in the juice? Thanks!
Preferably on a rack in the roasting pan. If you don't have a rack cut carrots can be used. It helps to pull the turkey up out of the pan so the heat can circulate a little better. -Serena
Hello! Quick question...when using the cheesecloth, how many sheets am I using? Is it only one? If you could let me know I would appreciate it!
Hi Mel! It's about 2 yards sheet of Cheesecloth, but it is folded down to fit over the top of the turkey which turns it into about 3 layers. I hope that helps explain it better. Thanks, Serena
Might be 4 layers..
Are the measurements for the recipe enough for a 15lb turkey or would i need to increase it?
Yes, it will be plenty!
For the oven rack it was at the lowest position or the one right above it depending on the size of the turkey. Thanks, Serena
Hi Serena,
Do you by any chance have an alternative for the white wine?
Hi Vanessa, You could use additional chicken stock or turkey stock instead. Happy Thanksgiving , Serena
I stumbled upon this wonderful recipe and I have been making it now for the last 4 years. My family LOVES it. Thank you so much for sharing!
Hi, just wondering if you covered the pan as well? I have a roasting pan with a lid and I always have covered my turkeys then took it off towards the end to brown. I have never used a cheesecloth before so wasn't sure if the lid was still needed?
You put bteast side up correct
Hi Becca, No need to use the lid. The cheesecloth adds all the protection. Happy Thanksgiving, Serena
Hi! Yes, breast side up! Correct! Happy Thanksgiving, Serena
Hi Serna!
First, our turkey turned out wonderful. So moist I couldn't believe it! Thank you!!
But I had a little trouble getting the butter mixture to stick under and on top to the skin. I am not sure what I did wrong there. I rinsed and dried the turkey before hand and still got enough of it to stay on but nothing like the pictures posted on the recipe. Just wondering what I may have done wrong.
Thank you again for a wonderful recipe!
I don't think you did anything wrong. I haven't quite figured it out but we have run into this occasionally over the years including this year. It has to be something different between turkeys. If it's being really difficult under the skin you can drop the blobs of butter under the skin and then massage it out from the top. Once the butter starts to melt it will redistribute anyways. For the top just spread it the best you can and it will be ok! Sorry the butter was being difficult! I hope you had a Happy Thanksgiving, Serena
I made your recipe last year thanksgiving (2020) and it turned out AMAZING!!! SUPER MOIST like rotisserie chicken but turkey - and it was my first time making the turkey. Will be using this recipe again this year!
I was wondering if you have ever tried using this recipe to slow roast a turkey overnight. The slow roasting technique calls for you to cover it with aluminum foil so it shouldn't dry out, and you still have your oven the day of. Would you think you'd still need to baste? I would love a different flavor on my turkey than what I had the last 2 years, hence looking at your recipe; however, I have to cook so much in the oven that I doubt cooking my 23lb turkey the day of is going to work out. Let me know your thoughts!
I haven't ever done the overnight Turkey method however I have heard of it. I don't know if you have to check on the Turkey and baste it but if you still have to baste it, it should work. You could always do the herb butter and the ingredients in the cavity with the white wine and chicken stock in the bottom of the pan while following whatever technique you usually use to cook it overnight for similar flavors.
Hi Serena! I have a question. Do you only use one layer of the cheesecloth? My Mom thought I should use several, but I think you just used one! Thanks! And I can't wait to make this for Thanksgiving this year!
Hi! I usually use a 2 yard piece that is about 18" x 72" and fold it into multiple layers to fit over the top of the turkey. It usually ends up being about 3-4 layers. Happy Thanksgiving! Serena
Hi Serena. I have an 18 lbs turkey, will the recipe be enough? And how long should I bake it? I’m thinking of doing the same stuffing as you mentioned…apple, garlic, etc.
This will be my 4th year making my turkey with your recipe. It is foolproof I swear!! It is always the best Turkey of all the dinner my guests and I have every year! It's a winner and a keeper for sure!
Hi, You are looking at about 4-5 hours for unstuffed and 4.5 -6 hours for stuffed. Turkeys are a little harder to predict and exact time due to size variations and oven variations plus if the joints aren't totally defrosted but I hope that helps. Thanks, Serena
I've used this recipe for years and it's always my go to - the best turkey I've had! I'm considering using an electric roaster this year and have read the all of the comments but haven't seen any clear clarification on what steps should be omitted if we go the roaster route. It sounds like I can still use the cheesecloth soaked in wine/butter but don't worry about basting throughout? Or only baste a few times since roasters generally self baste? Is it smart to remove it from the roaster and put it in the oven for the last 30 min without the cheese cloth in order to brown the top a little more? Any additional tips for this method that helps me stay true to the original recipe is a huge help!
Hi! I still haven't tried it in a roaster. I would still occasionally baste and the idea of browning it in the oven without the cheesecloth is a good idea if the skin hasn't browned. I would love to hear how it turns out and what you do. It seems like there are a lot of people with roaster questions every year. Happy Thanksgiving! Serena
I have 3 questions: The turkey doesn't dry out if not using foil over the cheesecloth? My Mother is telling me to use foil with the cheesecloth. But I think that would make the whole basting process a lot more difficult. Also, how do I know it's done? Is a certain part of the meat at a certain temperature. What temperature is it? And how do I know it's 30-45 min from being done to remove the cheesecloth? Sorry! I'm a first timer!!! Thanks in advance!!!
Hi! No foil needed. The cheesecloth takes the place of the foil and actually gives a better barrier. Once your turkey is close to 175 degrees in the thickest part of the thigh the cheesecloth can come off. If you're stuffing the turkey you'll want to make sure the stuffing is 165 degrees and can take the longest to get to temperature. I like to use an instant read thermometer to check my turkey. Happy Thanksgiving! -Serena
Am I able to do this with a Turkey breast? What modifications would you suggest?
Hi Stephanie, You can. You'll probably need half the recipe for the herb butter rub and basting liquid. I would remove the cheesecloth once the breast is at about 155 degrees to brown and cook it until it hits 165 so the outside has time to brown. Happy Thanksgiving, Serena
Hi Serina,
I haven't made a turkey in ages but I'm going to make one for Christmas.
It's going to be a 8-9 lbs bird. Everybody is telling me, that I have to raise the temperature to 325 due to the small size ..how long do I have to leave it in the oven ?
Greetings from Germany
Hi! You can cook an 8-9lb Turkey at 300°F it will take about 2 1/2 -3 hours if it's unstuffed. You can cook it at 325° but it will cook faster I would probably check it around the 2 hour mark. Thanks, Serena
Hi! I’ve been using this recipe for the last few years and it’s been delish! This year we have an induction oven with convection heating. I’m reading not to cover the bird and not to baste till the end so that the heat circulating browns fast and locks in the juices. Please tell me should I still use cheesecloth and still baste or not?? Also it says convection cooks faster by about 25% and at 325 degrees. Should I stick with ur recipe or make these adjustments?
The recipe was a hit. Super moist and lots of flavor. I did inject it with home made marinade as well. It browned more than I anticipated prior to removing cheesecloth which I was happy with. Also baked on 375 versus 300.
Hi, I have used a convection oven with the cheesecloth and have never had an issue. I always still baste. A convection oven cooks about 25 degrees hotter then the setting if you don't use an adjustment. My old oven could convert the temperature and cook time for me, I don't know if yours does that. So if you use 325 degrees it's more like 350 and will definitely cook fast probably 13-15 minutes a pound. If you set it at 300 it will be 325 degrees. I hope that helps. Thanks, Serena
Turkey came out great so far, first time using cheese cloth I opened it to one layer I didn’t know it was supposed to be doubled. Still came out amazing.
Hi what measurements do you recommend for an 8 pound turkey?
Hi Alyson! I would half the butter mixture for under the skin and skip adding water to the bottom of the pan since an 8 pounder will roast fast but keep the cheesecloth soaking liquid the same.
Hi Serena, I can't believe I just found this recipe. I'm so excited to try it in a couple of days! I was wondering if you could help me calculate the time for my turkey? 15.75 lbs. and I have an electric oven...
Hi! About 4 1/2 - 5 hours unstuffed. If it's stuffed you're looking at about 5 1/2 hours. Happy Thanksgiving, Serena
Thank you so much. Happy Thanksgiving to you and your Family!
How do you think this would turn out if you did an overnight brine?
I've never felt like it needed it to experiment with the idea. I do think someone on Pinterest might have brined it last year and liked their outcome. Happy Thanksgiving! -Serena
This was the best, juiciest turkey ever! Mine was only a little over 15 lbs, I baked at 325 with last half hour uncovered, total time 3.5 hours with the bathing every 20 minutes. OMG it was amazing. Thank you, thank you!!!!!
I just had to come back here and tell you how amazing my turkey turned out! Thank you for the recipe. I will be making it this way every year now!!! Everyone just loved it!
Can I use red wine instead of white? I only have red right now and wonder if I should use it or skip?
I would skip wine instead of use red and use additional stock for the wine portion. Thanks, Serena
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