Description
This Perfect Roast Turkey recipe uses a butter-soaked cheesecloth method to produce a beautifully browned and moist turkey. The cheesecloth helps baste the bird continuously throughout roasting, maintaining juiciness and flavor. A combination of butter and white wine infuses the meat, while a classic stuffing adds savory depth. The turkey is roasted at high heat initially, then lowered for slow cooking, finishing with a rich homemade gravy made from pan juices and giblet stock.
Ingredients
Scale
Turkey and Butter Mixture
- One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
- 1.5 cups (3 sticks) unsalted butter, melted
- 4 tablespoons unsalted butter, room temperature
- One 750-ml bottle dry white wine
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
Stuffing
- Classic Stuffing (quantity to fill cavity and neck loosely, plus extra for baking)
Gravy
- 1 cup dry red or white wine (for gravy, optional)
- Giblet stock (from reserved giblets and neck)
Instructions
- Prepare Turkey: Remove the turkey from the refrigerator and packaging, then let it stand for 2 hours at room temperature. Pat it dry thoroughly with paper towels to ensure crispy skin.
- Preheat Oven and Soak Cheesecloth: Position a rack on the lowest level in the oven and heat to 450°F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, 4-layer square. Soak the cheesecloth in the butter and wine mixture.
- Prepare Turkey for Roasting: Place the turkey breast side up on a roasting rack inside a heavy metal roasting pan. Remove any pop-up timers for accuracy and fold the wing tips under the bird. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper inside the turkey cavities. Fill the body and neck cavities loosely with stuffing, do not pack tightly.
- Truss and Butter: Tie the legs together loosely with kitchen string for easy untying later. Fold the neck flap under and secure with toothpicks. Rub the entire turkey with softened butter and sprinkle with remaining 1 1/2 teaspoons salt and pepper evenly.
- Apply Cheesecloth: Lift the soaked cheesecloth from the butter and wine, squeezing gently to leave it damp but not dripping. Spread the cheesecloth evenly over the breast and about halfway down the sides of the turkey, covering some of the leg area.
- Initial High-Heat Roasting: Place the turkey legs first into the preheated oven. Roast for 30 minutes at 450°F. This initial step helps develop color and crispy skin.
- Baste and Reduce Oven Temperature: Using a pastry brush, baste the cheesecloth and any exposed turkey parts with the butter and wine mixture. Reduce oven temperature to 350°F and continue roasting for another 2 1/2 hours, basting every 30 minutes. Monitor pan juices and remove excess if it overflows, reserving for gravy.
- Remove Cheesecloth and Continue Roasting: After the 3-hour total cooking time, carefully remove and discard the cheesecloth. Turn the roasting pan so the breast faces the back of the oven. Baste the turkey carefully with pan juices and additional butter and wine if needed. Continue cooking for 1 more hour, basting halfway through. The skin will brown further but is delicate.
- Check Temperature and Finish Cooking: After the fourth hour, insert an instant-read thermometer into the thickest part of the thigh, avoiding bones. The turkey is done when it reaches 180°F and the stuffing temperature ranges from 140°F to 160°F. If not fully cooked, baste again and roast for an additional 20 to 30 minutes until done.
- Rest the Turkey: Transfer the turkey to a serving platter and allow it to rest for about 30 minutes for juices to redistribute, ensuring moist meat.
- Make Gravy: Pour pan juices into a glass measuring cup and let stand for 10 minutes to allow grease to rise. Skim off the fat. Place the roasting pan over medium-high heat on the stovetop, add 1 cup dry red or white wine or water, and scrape the pan to loosen browned bits. Add giblet stock and bring to a boil, reducing liquid by half (about 10 minutes). Add defatted pan juices and cook for another 10 minutes until gravy thickens to yield approximately 2 1/2 cups. Season to taste, strain, and serve with turkey.
Notes
- This recipe is inspired by Martha Stewart’s classic turkey technique, which yields evenly browned skin and juicy meat.
- The cheesecloth method continuously bastes the bird, eliminating dryness and uneven browning.
- Do not overstuff the cavities to ensure even cooking.
- Using an instant-read thermometer is more reliable than pop-up timers for turkey doneness.
- Resting the turkey before carving allows juices to redistribute, enhancing tenderness.
- If leftover stuffing remains, bake in a buttered dish at 375°F for 45 minutes to serve alongside.
Nutrition
- Serving Size: 1 slice (approx. 6 oz cooked turkey with skin)
- Calories: 480
- Sugar: 0g
- Sodium: 460mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 135mg
