Roast Turkey
Discover the fail-free method for cooking a perfect roast turkey using the cheesecloth technique. Get moist, golden brown results every time.
Equipment
- roasting pan with rack
Ingredients
- 20 pound fresh whole turkey, giblets and neck removed
- 3 sticks unsalted butter, melted, plus 4 tablespoons
- one 750-ml bottle dry white wine
- 2-3 teaspoons salt
- 1 teaspoon black pepper
- onion, celery, garlic or your stuffing options
Instructions
- Remove turkey from refrigerator, remove from packaging. Let rest for 1-2 hours at room temperature. Pat dry with paper towels
- Preheat oven to 450 degrees F. Melt the butter in a small saucepan, add white wine. Fold a large piece of cheesecloth into quarters, dunk the cheesecloth into the butter and wine mixture.
- Place turkey, breast side up, on a roasting rack in a heavy roasting pan. If there is a pop-up timer, remove it and use an instant read thermometer as it is much more accurate.
- Fold wing tips under turkey.
- Sprinkle 1/2 teaspoon of salt and pepper inside turkey. If using stuffing, fill the large cavity and neck loosely with as much stuffing as it can hold, do not pack it tightly. Cook any remains stuffing in a buttered baking dish for 45 minutes, at 375 degrees. If not using stuffing, place an onion sliced in half, one stalk of celery cut up and 2 cloves of garlic in the cavity.
- Tie the legs of the turkey together loosely with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with the 4 tablespoons of softened butter, sprinkle the remaining salt and pepper over the turkey.
- Lift the cheesecloth out of the saucepan and squeeze it slightly, leaving it very damp. Spread it evening over the breast and down the sides of the turkey, covering as much of the legs and wings as you can.
- Place turkey in preheated oven legs first. Cook for 30 minutes.
- Reduce the oven to 350 degrees, continue to cook until done. See temperature chart above. Baste with the melted butter/wine sauce every 45 minutes.
- Once done, remove the turkey from the oven and let rest for about 30 minutes. Remove the cheesecloth and carve.
Tried this recipe?Let us know how it was!