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!
Need a side? Serve it with make-ahead gluten-free gravy and boursin mashed potatoes!
Table of Contents
I spent hours researching the best methods to roast a turkey and found the cheesecloth method from Martha Stewart, Food and Wine, and Halfbaked Harvest to be the very best. 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. I’m sharing step by step photos, a video and instructions so you get a perfect turkey no matter what! If you follow these steps I promise your family will be in awe of your roast turkey!
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.
Ingredient You Need
- Turkey: we like to get a young living turkey at the best quality we can. This year we received a free 14 lb turkey with our Butcher Box! Keep reading to learn what size turkey you need. You can buy a turkey already brined, or you can brine your own turkey. You could also use a dry brine!
- Butter: grab and unsalted butter or you can use a vegan butter. We tested this recipe with Miyokos plant-based butter and it worked really well.
- Fresh herbs: a mix of fresh sage, rosemary and thyme.
- Onion, garlic, celery and lemon: for stuffing the inside of the bird.
- Salt: I like to use a kosher salt for the most flavor.
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. So a gathering of 10 people would require a 15 lb turkey to ensure everyone has enough and then some to take home.
Cooking for a large crowd? Opt for 2 medium to small birds to cut down on cook times.
Equipment Needed
- Roasting pan: a roasting pan with a rack is best, but no worries if you don’t have one! Read the recipe notes for another option.
- Cheesecloth: You can get this for $5 from Amazon so don’t worry that it’s anything fancy!
- Baster: using a baster because the cheesecloth continually does this. But I like to add a little extra turkeydrippings on top a few times throughout the cooking process.
Need a Thanksgiving side dish? Try savory sweet potato casserole, gluten-free stuffing, or broccoli casserole next.
Cheesecloth Turkey: Frequently Asked Questions
The cheesecloth naturally bastes the turkey throughout the cooking process. The butter slowly releases from the cloth and coats the turkey as it cooks, which is why basting is encouraged, but not necessary.
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.
Some of my favorites aromatics to put into the large cavity include onion, celery, lemon, garlic, fresh herbs and carrots.
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. If you’re in a pinch and don’t have any on hand, try a cotton napkin or dish towel, a flour sac towel, or a scrap of fabric.
How to Make a Cheesecloth Turkey
Prep the bird
- Allow the turkey to come to room temperature then pat it dry and remove the neck and giblets.
- Fill the neck cavity with onion, celery, lemon, garlic and fresh herbs.
Butter the turkey
- Make the herb butter: mix together all of the ingredients in a small bowl. Separate the skin from the flesh by gently using your fingers to pull it apart and stick your hand between the turkey breast and the skin, as well as the turkey thighs and skin. Place half of the butter mixture between the skin and flesh and press down to spread it evenly. Rub turkey with remaining butter all over the skin.
- Prep the cheesecloth: melt the remaining butter then dip the cheesecloth in the melted butter until full submerged. Double the cheesecloth and drape it over the turkey.
Roast in the oven
- Roast the turkey at 350 degrees f for the appropriate amount of time (see below) depending on how large your turkey is. Basting the turkey every hour is a great option, but not necessary. The turkey is done when an instant-read thermometer is inserted in the center of the breast meat and the thickest part of the thigh reads 165°F.
- Remove it from the oven and cover it with foil. Let the turkey rest for 20-30 minutes before carving.
Cook Times Based on Turkey Size
The amount your turkey cooks in the oven is based on how large the bird is. Here are the cook times based on size. Be sure to adjust yours based on your bird size. Start checking for doneness 30 minutes before the initial cook time.
- 10 to 12 pounds: 2 1/2 to 3 hours total
- 12 to 14 pounds: 2 3/4 to 3 1/4 hours total
- 14 to 16 pounds: 3 to 3 3/4 hours total
- 16 to 18 pounds: 3 1/4 to 4 hours total
- 18 to 20 pounds: 3 1/2 to 4 1/4 hours total
- 20+ pounds: 3 3/4 to 4 1/2 hours total
Expert Tips
- Bring the bird to room temp for 1-2 hours before you’re ready to start cooking ensure even cooking.
- Dry the turkey completely: patting the bird down thoroughly using paper towels is the best way to achieve a crispy brown skin. The quicker the skin dries out, the more time is has to crisp in the oven.
- Use a meat thermometer to check for doneness.
- Make sure to rest your cooked turkey for at least 30 minutes after cooking to keep all of the juices in.
- Avoid opening the oven door for long periods. Do your best to only open it to rotate and baste the turkey. Carefully remove the turkey and close the oven door when you test for doneness.
Leftover Turkey Recipes
- Leftover turkey sliders
- Turkey casserole
- Turkey soup
- Make a hash in the morning with eggs and sweet potatoes
- Turkey cobb salad
Cheesecloth Turkey with Herb Butter
Save this Recipe!
Ingredients
For the turkey:
- 18-20 lb turkey or the right size turkey for your family (see recipe notes for cook times)
- 1/2 medium yellow onion cut in half
- 2 stalks celery roughly chopped
- 6 cloves whole garlic
- 1/2 lemon
For the herb butter:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 tablespoons chopped fresh sage plus more for stuffing the bird
- 2 tablespoons chopped fresh thyme plus more for stuffing the bird
- 1 tablespoon fresh chopped rosemary plus more for stuffing the bird
- 6 cloves garlic minced
- 3 teaspoons salt
Instructions
- *See notes for brining the turkey the day before. Remove the turkey from the fridge and rest at room temperature 1-2 hours before cooking (for even cooking) Pat the turkey dry thoroughly with paper towels and remove the neck and giblets from the inside if needed.
- Preheat oven to 350°F and adjust the oven rack to the lower third position. Place a roasting rack inside the roasting pan. See notes if you don't have a roasting rack.
- Place the turkey on the roasting rack then fill the cavity with the onion, celery, garlic, lemon and extra sprigs of herbs and set aside.18-20 lb turkey, 1/2 medium yellow onion, 2 stalks celery, 6 cloves whole garlic, 1/2 lemon
- Add the softened butter, herbs, salt and garlic to a medium microwave safe bowl and mash well with a fork to combine.1 1/2 cups (3 sticks) unsalted butter, room temperature, 2 tablespoons chopped fresh sage, 2 tablespoons chopped fresh thyme, 1 tablespoon fresh chopped rosemary, 6 cloves garlic, 3 teaspoons salt
- Use your fingers to gently lift the skin of the turkey to separate it from the body. Slide your hand in and do your best to separate as much of the skin as possible. Spread 1/4 of the compound butter under the skin and another 1/4 on top, doing your best to spread it out.
- Melt the remaining butter in the microwave in 30 second increments. Cut a large piece of cheese cloth into a 3 1/2 ft by 1 1/2 ft. Place the cheesecloth in the melted butter and push it down to submerge it fully and coat each inch of it in butter. Turn it until it soaks up all of the remaining butter.
- Fold the large piece of cheesecloth in half width wise to create a double layer of cheesecloth. Drape it over the prepared bird to cover it fully.
- Roast in the preheated oven for 3 1/2 – 4 1/2 hours. Adjust roasting time based on the size of your bird. See notes for roasting times per pound. Rotate the pan and baste the turkey with the drippings if desired every hour. The cheesecloth will be very dark, this is what you want.
- Begin testing for doneness about 30 minutes before the total roasting time is complete, at about 3 hours. Insert an instant-read thermometer into the thickest part of the turkey. The internal temperature of the breast should read 157°F and the thigh should read 175 when it's ready to be pulled out of the oven. Don't wait until the turkey breast reads 165 or it will be overcooked. The internal temp will continue to rise as it rests.
- When it’s done, transfer turkey from the oven then carefully discard cheesecloth and transfer the turkey to a large serving platter or cutting board for carving. Tent it with follow and allow it to rest for 30 minutes before carving. This is the perfect time to make the gravy with the pan drippings!
Notes
- 1lb of turkey per person attending. Go for 1 1/2 lbs of turkey per person to ensure you have leftovers. A gathering of 10 people would require a 15 lb turkey.
- 10 to 12 pounds: 2 1/2 to 3 hours total
- 12 to 14 pounds: 2 3/4 to 3 1/4 hours total
- 14 to 16 pounds: 3 to 3 3/4 hours total
- 16 to 18 pounds: 3 1/4 to 4 hours total
- 18 to 20 pounds: 3 1/2 to 4 1/4 hours total
- 20+ pounds: 3 3/4 to 4 1/2 hours total
Video
Equipment
- Roasting pan
- Cheesecloth
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We tried this recipe for a celebratory Thanksgiving: cooking a first turkey in the first home with their firstborn. BEST TURKEY recipe ever! Deliciously moist and flavorful! No basting! Going to try on a large Chicken Roaster, too!
Do you remove the cheesecloth after you take the Turkey out of the oven or wait until you’re ready to slice it,
You can take it off when it’s resting!
OMG…this cheesecloth method is awesome. The cloth got so dark i was worried, but my turkey was beautiful.
So glad to hear that! It’s my favorite way to do a turkey!
The Instructions state to “see notes for brining the turkey the day before”. Does it makes sense to dry brine the turkey the day before and then also used the soaked cheesecloth just prior to roasting?
Hey Keith! Yes you can dry brine it before and then use the cheesecloth as well. The cheesecloth goes into the oven with the turkey.
Do you also cover the turkey with foil while its cooking?? My roasting pan does not have a lid
I’m newly married and hosted Christmas Eve dinner for both sides of the family this past year – I’ve never cooked a whole bird in my life so I was really nervous. However, I made this to the exact direction and it turned out BEAUTIFUL! Like couldn’t believe I actually made it and everyone raved about it.. Highly recommend, and if I can do it, anyone can!
This is the best compliment!! So glad you enjoyed it!!