This cheesecloth turkey is the best way to get a tender turkey with crispy, golden skin. The cheesecloth continuously bastes the bird with the butter herb mixture while it roasts!.
I spent hours looking into the best ways to roast a turkey and came up with the best one: the cheesecloth method from Food and Wine, Halfbaked Harvest, and Martha Stewart. Soak the cheesecloth in butter so it covers the bird and continually bastes it as it cooks. This is the best Thanksgiving turkey!.
I tested this recipe several times to ensure perfection. There are photos, a video, and instructions that show you how to roast a turkey step by step. If you follow these steps, your family will be amazed at how well the turkey turns out.
The crispy skin is golden brown and the inside is perfectly juicy and tender. Happy Thanksgiving! PS check out our Thanksgiving recipes for all the sides and desserts.
Cheesecloth may seem like an unusual item to use when roasting a turkey, but it actually serves some very helpful purposes. Wrapping turkey in a soaked cheesecloth while it cooks provides a few key benefits:
Moisture Retention
One of the main jobs of cheesecloth on turkey is to help retain moisture Turkey breast meat in particular tends to dry out easily in the hot, dry air of the oven
Cheesecloth provides a protective barrier between the turkey skin and the oven heat. As the turkey cooks, it releases moisture from the skin The porous cheesecloth absorbs this moisture and holds it against the meat, preventing it from evaporating away.
This keeps the breast and thigh meat remarkably juicy, tender and flavorful even after hours in the oven. Without the cheesecloth, this moisture would be lost and the meat could end up dry and stringy.
Self-Basting Effect
Before draping over the turkey, the cheesecloth is soaked in melted butter, wine, broth or other flavorful liquids. As the turkey roasts, the cheesecloth slowly releases this flavorful liquid over the entire surface of the turkey.
The cheesecloth basically self-bastes the turkey from the inside out. The result is turkey saturated with buttery, savory juices without having to manually baste every 30 minutes.
Protection from Dry Heat
In addition to moisture retention, cheesecloth provides a buffer between the turkey skin and the convection heat of the oven. This allows the turkey to cook more gently, preventing it from drying out quickly.
Unprotected turkey skin immediately starts crisping and drying when exposed directly to 350°F+ oven air. The cheesecloth forms a protective layer to keep the skin moist and tender.
Even Cooking
With its delicate texture, turkey breast meat has a tendency to overcook and dry out faster than the legs and thighs. Wrapping the breast in cheesecloth slows the cooking of the breast so it finishes at the same time as the dark meat.
The cheesecloth barrier ensures even, gradual cooking across the whole turkey so no section ends up undercooked or overcooked.
Flavor Infusion
Because the cheesecloth totally envelops the turkey, any flavors used to soak the cheesecloth completely permeate the meat. Herbs, citrus, spices, onions, garlic – you name it – get infused right into the turkey.
The cheesecloth almost marinates the turkey from the outside in. Turkey seasoned under the skin can’t compare to the intense flavor soak provided by a cheesecloth.
Improved Skin Browning
While cheesecloth helps retain moisture, it still allows the turkey skin to brown and crisp up beautifully. This is because cheesecloth is porous and doesn’t entirely block airflow.
The skin crisps and browns nicely for the last 30-60 minutes once the cheesecloth is removed. Cheesecloth prevents drying out but doesn’t prohibit that crisp, golden skin.
How to Use Cheesecloth on Turkey
Using cheesecloth on turkey is simple but does require following some specific steps:
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Purchase a large piece of cheesecloth about 3-4 times bigger than the turkey. Cotton cheesecloth works best.
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Cut the cheesecloth into a large square or rectangle shape. The exact size doesn’t matter.
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Soak the cheesecloth completely in melted butter, wine, broth, herb mixes or citrus juice. Really saturate it.
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Place the soaked cheesecloth over the turkey breast and wrap it around the sides under the bird.
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Tuck the ends of the cheesecloth under the turkey or rack to hold it in place.
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Roast the turkey at 350-450°F for about 2-3 hours, basting every 30 minutes.
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Remove cheesecloth during the last 30-60 minutes for crispy skin.
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Cook until the thighs reach 165°F and breast 160°F, then let rest before carving.
The general steps are easy but a few tips will ensure success:
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Use enough liquid to really soak the cheesecloth well.
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Make sure the cheesecloth fully contacts all skin and is wrapped smoothly.
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Baste frequently, especially after removing cheesecloth.
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Don’t overcook – carefully monitor temperature.
Delicious Cheesecloth Turkey Recipes
There are so many possibilities when it comes to the liquids used to soak the cheesecloth. Get creative with your own flavors or try these tasty recipes:
Herb Butter Turkey – Soak cheesecloth in 1 cup melted butter mixed with chopped fresh sage, rosemary, thyme and garlic. Infuses amazing flavor!
Wine-Soaked Turkey – For an incredible rich taste, soak cheesecloth in 1 cup melted butter combined with 1-2 cups dry white wine.
Citrus Turkey – Brighten up your turkey by soaking the cheesecloth in melted butter, wine and fresh orange and lemon juice. Toss in some garlic too.
Onion Turkey – Saute chopped onions, carrots, celery and garlic in butter. Use to soak cheesecloth for savory flavor.
Broth Turkey – For extra juicy turkey, soak the cheesecloth in chicken or turkey broth mixed with a little melted butter.
Don’t limit yourself to these recipes though. You can use any combination of flavors to soak the cheesecloth that will then totally penetrate the turkey meat. Get creative!
Troubleshooting Cheesecloth Turkey
Having some issues getting perfect results with your cheesecloth turkey? Here are some fixes:
Dries out – Use more liquid to soak cheesecloth. Check it during roasting and baste if needed. Don’t overcook.
Skin won’t crisp – Remove cheesecloth last 30-60 mins. Baste frequently after removing.
Uneven cooking – Make sure cheesecloth fully contacts all skin. Rotate pan occasionally.
Cheesecloth sticks – Baste with juices to loosen and gently peel off.
No flavor infusion – Be sure to completely saturate cheesecloth in flavorful liquid.
With the proper preparation and care, your cheesecloth turkey will turn out incredibly moist and packed with flavor. Follow the techniques and enjoy your best turkey yet!
FAQs About Cheesecloth Turkey
Still have some questions about using cheesecloth for turkeys? Here are answers to some common queries:
What is the best liquid to soak the cheesecloth in?
Butter, wine, broth, citrus juice all work well. Herb-infused butter or butter-wine mixes are very flavorful.
Should you wrap the whole turkey or just the breast?
Wrapping the entire turkey helps keep all the meat, especially the breast, super moist and tender.
How early should you put the cheesecloth on?
Place the soaked cheesecloth over the raw turkey right before putting it in the oven. No need to prep it way in advance.
Can I stuff the turkey with cheesecloth on?
Absolutely! The cheesecloth won’t interfere with the stuffing at all. Just be sure to spoon it in loosely.
Should I tie the legs or tuck the wings?
Tucking the wings under and tying the legs together helps maintain the turkey shape. Do this before adding cheesecloth.
What temperature is best to roast cheesecloth turkey?
Cook at 350-450°F based on size. Use 425°F for the juiciest texture and evenly browned skin.
Moist and Flavorful Turkey
If you want your holiday turkey or roast bird to turn out super moist and packed with flavor, cheesecloth is your secret weapon. Wrapping the turkey in a flavor-infused cheesecloth bastes it from the inside out while allowing it to cook gently and evenly. Say goodbye to dry stringy meat and give this technique a try. Your family will be asking for cheesecloth turkey every year!
Cheesecloth Turkey: Frequently Asked Questions
The cheesecloth naturally bastes the turkey throughout the cooking process. As the turkey cooks, the butter slowly melts from the cloth and covers it. This is why basting is suggested but not required. The cheesecloth also protects the skin and also gives the skin it’s golden brown color. It’s totally safe to put in the oven!.
I don’t recommend stuffing your turkey with a traditional stuffing recipe. Let’s stick to making that on its own (like this incredible gluten-free stuffing). It’s safer to eat and allows you to put flavor-enhancing ingredients inside of the turkey. Onion, celery, lemon, garlic, fresh herbs, and carrots are some of my favorite aromatics to put in the big hole.
You should absolutely use cheesecloth on your turkey if you want a flavorful, juicy bird. It helps keep it from getting too dark and constantly bastes it with butter while it cooks.
Cheesecloth is cotton, so other types of cotton will work as well. What to use instead if you don’t have any? A cotton napkin or dish towel, a flour sac towel, or a piece of fabric
Buy the Right Sized Turkey
A good rule of thumb is to purchase 1lb of turkey per person attending. If you want to have ample leftovers, go for 1 1/2 lbs of turkey per person. For a group of 10 people, a 15-pound turkey would be enough for everyone and then some to take home.
Cooking for a large crowd? Opt for 2 medium to small birds to cut down on cook times.
- Any roasting pan will do, but one with a rack is ideal. If you don’t have one, don’t worry—look at the recipe notes for another choice.
- Don’t worry about how fancy the cheesecloth is—you can get it from Amazon for $5!
- Baster: using a baster because the cheesecloth continually does this. I like to add a little extra turkey fat on top a few times while it’s cooking, though.