Roast Turkey

Roast Turkey | EatSimpleFood.com Print

Roast Turkey

We were having dinner with friends last week and learned of the “cheesecloth method” of Turkey roasting.  Here’s my version for our Thanksgiving dinner.  TIP: The cheesecloth will look burnt by the time the turkey is done.

  • Author: beckie
  • Prep Time: 1 Hour
  • Cook Time: 5 Hours
  • Total Time: 6 hours
  • Yield: 16
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American

Ingredients

  • 16 lb turkey
  • 12 Tbsp unsalted Butter, cut into 1 Tbsp each
  • 2 cups white wine
  • Zest from one orange
  • 1 Tbsp fresh rosemary, chopped
  • 1 onion, sliced
  • 2 medium carrots, chunked
  • 2 medium celery stalks, chunked
  • sea salt
  • black pepper
  • cheesecloth

Instructions

  • Preheat oven to 450F
  • DAY BEFORE:  Take the turkey out of the refrigerator for 1 hour before cooking.  Remove giblets and neck from turkey.  Rinse and pat dry.  Sprinkle generously with salt.
  • Bring a pan on the stovetop to medium heat and add butter, white wine, orange zest, and rosemary.  The goal is to melt it down, not boil it.  This is the basting liquid.  Remove the liquid from heat.  Cut a large piece of cheesecloth (enough to cover the entire bird – the cheesecloth should be 4 layers thick) and let soak in the butter mixture while you get the turkey ready.
  • Stuff the inside of the turkey with onions, celery, and carrots.  Tie the legs together if they’re not already tied.  Place on a rack in a roasting pan and add 1 cup water or broth to bottom of the pan.  Lay the cheesecloth over the top of the turkey and cover entirely.  Use aluminum foil if you run out of cheesecloth, you don’t want the bird to brown too fast.
  • Cook (breast side up) at 450F for 1/2 hour.  Lower the heat to 350F and baste the cheesecloth/turkey every hour (if you run out of liquid, baste with the liquid from the bottom of the pan).  Remove the cheesecloth one hour before the bird is done cooking.  Place aluminum foil over brown areas if the turkey is not done on the inside (internal temp needs to be 165F at breast and 180F at thigh), but getting too brown on the outside.  Total cooking time is ~ 4 1/2 – 5 hours.
  • Let rest 30 minutes before slicing.  Just in time to get the Cornbread & Sausage Stuffing in the oven to cook  before eating.
  • Happy Thanksgiving!  Be grateful, love yourselves and each other today and every other day.  Beckie

Notes

Things In My Kitchen:

Cheesecloth

For more kitchen items I love/use: please visit my shop page.

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Keywords: Turkey, Roast Turkey, Gluten Free, Keto, Holidays, Thanksgiving, Christmas

 

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Roast Turkey

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