Cheesecloth Turkey with Herb Butter
How to make a cheescloth turkey for Thanksgiving dinner. Butter it up and add some herbs to make an extra juicy bird.
Servings: 12 servings
Equipment
- Roasting pan
- Cheesecloth
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. When you're ready to roast, remove the turkey from the fridge and allow it to come to room temp 1-2 hours before cooking. this helps the turkey cook more evenly. Before cooking, pat the turkey dry thoroughly with paper towels and make sure to remove the neck and giblets from the inside of the bird.
- Preheat the oven to 350°F and adjust the oven rack to the lower third position. Set aside a large roasting pan with a roasting rack. See recipe notes if you don't have a roasting rack.
- Place turkey on the roasting rack then fill the cavity with the onion, celery, garlic, lemon and extra sprigs of herbs and set aside.
- Add the softened butter, herbs, salt and garlic to a medium, microwave safe, bowl and stir well with a fork.
- Use your fingers to gently lift the skin of the turkey to separate it from the body of the bird. Slide your hand in and do your best to separate as much of the skin on the breasts as you can. Take the remaining butter mixture and place it in the microwave in 30 second increments to melt it fully.
- 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 hours to 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, usually the thigh, making sure it's not touching any bone. It should register 165°F. If it's not done, place it back in the oven for another 15 minutes and repeat the process until it reaches 165°F.
- 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!
Video
Notes
Brining: check your turkey packaging to ensure it hasn't already been brined. If it hasn't, follow these steps to dry brine your turkey the day before.
If you don't have a roasting rack: Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off of the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. And the vegetables add great flavor to the gravy.
What size turkey do you need?
- 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
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 0.9g | Protein: 58.5g | Fat: 15g | Cholesterol: 221mg | Sodium: 571mg | Fiber: 0.2g