How to Use Cheesecloth on Turkey for a Perfectly Moist and Juicy Bird

Using cheesecloth on turkey when roasting is an ingenious technique that helps keep the turkey incredibly moist and flavorful. The cheesecloth acts as a protective barrier between the turkey skin and the dry heat of the oven, allowing the turkey to roast gently instead of drying out. When soaked in melted butter, wine, broth or other flavorful liquids, the cheesecloth also helps bastes the turkey continuously as it cooks. The end result is a beautiful golden brown turkey with ultra-tender and juicy meat.

Why Use Cheesecloth on Turkey?

There are a few key benefits to using cheesecloth on turkey

• Moisture retention – The porous cheesecloth molds to the shape of the turkey holding in moisture released from the skin during cooking. This prevents the turkey meat from drying out.

• Self-basting – When soaked in butter, wine or broth, the cheesecloth slowly releases those flavors onto the turkey skin during roasting. This self-basting effect adds incredible flavor.

• Protection from dry oven heat – The cheesecloth forms a protective barrier between the turkey skin and the hot, dry oven air. This allows the turkey to roast gently instead of drying out.

• Allows browning – Unlike aluminum foil cheesecloth is porous so it allows air circulation. This ventilation means the turkey skin can still brown and crisp up nicely.

• Easy to use – Cheesecloth is soft, pliable and easily molds to the turkey shape. It’s much easier to work with than stiff aluminum foil.

How to Use Cheesecloth on a Turkey

Using cheesecloth on turkey is easy but does require some special preparation. Here are step-by-step instructions:

Prep the Cheesecloth

• Buy a large piece of 100% cotton cheesecloth, about 3-4 times bigger than your turkey. This will provide enough cheesecloth to wrap the entire bird.

• Cut the cheesecloth into a square or rectangle. The exact dimensions don’t matter since you’ll be folding it around the turkey.

• Soak the cheesecloth in melted butter, wine, chicken or turkey broth. Make sure it’s completely saturated. The more liquid the better.

Prep the Turkey

• Take the turkey out of the fridge 1-2 hours before roasting so it comes closer to room temperature. Pat it dry thoroughly with paper towels.

• Rub the turkey cavity with salt, pepper and aromatic herbs like thyme, sage or rosemary. Stuff the cavity loosely with vegetables like onions, carrots and celery.

• Tuck the wings under the body and tie the legs together with kitchen string.

• Melt some butter. Loosen the skin over the breast and drizzle some melted butter underneath. Rub the skin all over with softened butter.

Wrap in Cheesecloth

• Drain the soaked cheesecloth slightly so it’s damp but not dripping wet.

• Lay the cheesecloth over the turkey breast, letting it drape down over the sides. Smooth it lightly over the skin.

• Wrap the sides of the cheesecloth under the bottom of the turkey, creating a loose wrapping. Try to cover as much skin as possible.

• Place the turkey on a rack in a roasting pan. Tuck the cheesecloth ends under the rack to hold them in place.

Roast and Baste

• Roast the turkey at 450°F for 30 minutes to start. This initial high heat helps brown the skin.

• Reduce temperature to 350°F and continue roasting, basting every 30 minutes with the butter/wine mixture.

• After 2-3 hours, carefully remove the cheesecloth. Baste with pan juices if needed.

• Continue roasting until the thigh meat reaches 165°F and the breast 160°F. Then remove from oven and let rest before carving.

The cheesecloth protects the turkey for most of the roasting time. Removing it towards the end allows the skin to crisp up. Make sure to baste frequently after removing cheesecloth so the turkey doesn’t dry out.

Helpful Tips for Cheesecloth Turkey

For best results, keep these tips in mind:

• Use real 100% cotton cheesecloth rather than synthetic fibers which won’t absorb as well.

• Look for untreated, undyed cheesecloth that won’t impart any weird flavors.

• Cut the cheesecloth much larger than you think you’ll need. It’s very easy to fold it snugly around the turkey.

• Use enough butter, wine and broth to really soak the cheesecloth. Don’t be shy!

• For browning, leave a portion of the drumsticks and wings uncovered.

• Check the cheesecloth while roasting and if it starts to dry out, baste it with more liquid.

• Add aromatic herbs and citrus to the butter/wine for amazing flavor. Rosemary, thyme, sage and lemon work very well.

• If the cheesecloth sticks to the skin when removing, simply baste it generously with pan juices to loosen.

• Letting the turkey rest afterwards allows the juices to redistribute so they don’t spill out when carved.

Delicious Cheesecloth Turkey Recipe Ideas

There are many recipe variations when it comes to preparing cheesecloth turkey. Feel free to get creative with your own flavors! Here are some delicious cheesecloth turkey recipes to try:

Simple Cheesecloth Turkey

• Soak cheesecloth in 1 cup melted butter mixed with 2 cups chicken or turkey stock
• Roast turkey at 450°F for 30 minutes then reduce to 325°F
• Baste every 30 minutes, remove cheesecloth last 30 minutes

Herb Butter Cheesecloth Turkey

• Soak cheesecloth in 1 cup melted butter mixed with 1 cup white wine
• Add chopped fresh herbs like sage, rosemary, thyme to butter
• Roast and baste as above

Citrus Cheesecloth Turkey

• Soak cheesecloth in 1 cup melted butter, 1 cup white wine, juice and zest of 1 orange and 1 lemon
• Roast and baste as above

Wine-Soaked Cheesecloth Turkey

• Soak cheesecloth in 1 cup melted butter mixed with 2 cups dry white wine
• Roast and baste as above

Broth-Soaked Cheesecloth Turkey

• Soak cheesecloth in 4 cups chicken or turkey broth mixed with 1 cup melted butter
• Roast and baste as above

The options are endless when it comes to flavoring your cheesecloth-wrapped turkey! Feel free to experiment with different herb combos, wines, stocks and citrus fruits.

Troubleshooting Cheesecloth Turkey

Having some trouble getting perfect results with your cheesecloth turkey? Here are some common issues and how to fix them:

Problem: Turkey skin won’t crisp up
Solution: Make sure to remove cheesecloth in last 30 minutes so skin can brown. Baste frequently after removing cheesecloth.

Problem: Turkey meat is dry and stringy
Solution: Do not overcook. Use a meat thermometer and stop roasting at 160°F breast/165°F thighs.

Problem: Turkey is not browning evenly
Solution: Make sure cheesecloth is wrapped smoothly and tucked under turkey. Rotate pan occasionally.

Problem: Cheesecloth dried out halfway through roasting
Solution: Next time use more butter/wine to soak cheesecloth. Baste it with pan juices if it dries out.

Problem: Cheesecloth stuck to the skin when removing
Solution: Baste it generously with pan juices to loosen then gently peel off.

With the cheesecloth method, your holiday turkey will turn out perfect every time – incredibly moist, tender and packed with flavor. This simple technique helps prevent the most common turkey pitfalls like dry, stringy meat or uneven cooking. Give it a try – your family will be asking for cheesecloth turkey year after year!