Perfect Roast Turkey: Cheesecloth Method (2024)

1. Rest turkey at room temperature:

   Remove turkey from refrigerator, remove from packaging, and let stand for 2 hours at room temperature. Pat dry with paper towels.

   

2. Preheat oven and prepare basting liquid and cheesecloth:

   Place rack on lowest level in oven. Heat oven to 450°F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.

   

3. Prep turkey:

   Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness.
   

   

4. Place wing tips:

   Fold wing tips under turkey.

   

5. Stuff turkey:

   Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°F.)
   

   

6. Tie legs:

   Tie legs together loosely with kitchen string (a bow will be easy to untie later).

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7. Fold neck flap:

   Fold neck flap under, and secure with toothpicks.

   

8. Rub with butter:

   Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper

   

9. Cover with cheesecloth:

   Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. .

   

10. Roast:

    Place turkey, legs first, in oven. Cook for 30 minutes.
    

    

    If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.

11. Baste turkey and continue to cook:

    Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350°F and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy

    

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12. Remove cheesecloth and finish browning turkey:

    After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.

    

    

13. Monitor temperature:

    After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180°F (stuffing should be between 140°F and 160°F) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

    

14. Rest turkey and collect pan juices:

    When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat.

    

15. Make gravy:

    Add 1 cup dry red or white wine, or water, to roasting pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.

    

16. Add giblet stock:

    Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes.
    

    

17. Add pan juices and cook gravy:

    Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy.

    

18. Strain gravy and serve:

    Season to taste, strain into a warm gravy boat, and serve with turkey.

    

Tips for Making Turkey Gravy

There are as many opinions about making gravy as there are home cooks. There are multiple approaches to making delicious gravy, but the best gravies always start with flavorful pan drippings, so take care to preserve every bit of them. Gravy can be thickened with roux, flour, cornstarch, arrowroot, or simply by reducing the juices down to a glaze. Learn The Right Way to Make Gravy From Scratch.

How to Store Leftover Roast Turkey

Popular opinion: leftovers are the best part of Thanksgiving dinner! Make sure you cool, wrap, and store leftover turkey for maximum enjoyment by following our guide: Storing Leftover Turkey in the Refrigerator and Freezer

Frequently Asked Questions:

How long should turkey be out of fridge before cooking?

To allow the middle of the meat to cook before the surface burns, it’s a good idea to take the chill off before roasting. A big turkey (15-plus pounds) should sit at room temperature for about an hour before it goes in the preheated oven. But remember: don’t stuff the turkey until right before you put it in the oven.

How to cook a moist turkey?

There are several steps you can take to make sure your turkey is juicy. Before cooking, you can brine it and/or rub with softened butter both under and over the skin. The roasting technique of starting at a high temperature and then reducing heat also helps produce crisp skin and moist meat. Finally, make sure you don’t overcook the bird! Check it frequently with a meat thermometer as it nears the end of its cooking time, and take it out as soon as it reaches doneness—160 degrees Fahnrenheit in the breast meat, which will continue to rise to 165 degrees as it rests.

Should you use a rack to cook a turkey?

Putting a rack in the roasting pan before placing the turkey on top will allow the bird to roast evenly and get the skin crispy all around. If it sits directly on the bottom of the pan it will stew in its own juices, making the skin mushy.

More Roast Turkey Recipes:

• Roast Spatchco*cked Turkey
• Roast Turkey with Cornbread Stuffing
• Upside-Down Turkey
• Roasted Rolled Turkey Breast with Herbs
• Lemon-Herb Turkey with Bay Butter and Gravy
• Roast Turkey with Maple-Mustard Glaze and Pan Gravy