Cheesecloth Turkey with Herb Butter

cheesecloth turkey with butter and herbs on a serving tray with fresh rosemary

Cheesecloth Turkey with Herb Butter

5 from 8 votes

This cheesecloth turkey uses herb butter under the skin and butter-soaked cheesecloth on top for tender meat and golden skin. The cheesecloth bastes the turkey as it roasts, so you don't have to constantly open the oven and baste it yourself.

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Prep Time30

Cook Time4

Total Time4 30

Servings: servings

Author: Molly Thompson

INGREDIENTS

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

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

Before you begin: See the notes below if you plan to dry brine the turkey the day before. Remove the turkey from the refrigerator 1-2 hours before roasting. Remove the neck and giblets, then pat the turkey very dry with paper towels, including inside the cavity.
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 loosen the skin over the breasts and thighs, being careful not to tear it. Spread 1/4 of the compound butter underneath the skin and another 1/4 over the outside of the turkey.
Melt the remaining butter in the microwave in 30-second increments. Cut a large piece of cheesecloth approximately 3 1/2 feet by 1 1/2 feet. Submerge it completely in the melted butter, turning and pressing it into the butter until every inch is saturated.
Fold the large piece of cheesecloth in half widthwise to create a double layer of cheesecloth. Drape it over the prepared bird to cover it fully.
Roast for 3 1/2-4 1/2 hours, adjusting the roasting time based on the size of your turkey (see notes). Leave the cheesecloth on for the entire roasting time. It will become very dark as the turkey roasts. This is normal and exactly what you want. There's no need to baste the turkey. If your oven browns unevenly, rotate the pan about halfway through cooking. If you're already opening the oven to rotate it, you can spoon some pan drippings over the cheesecloth if desired.
Begin checking for doneness about 30 minutes before the earliest estimated cooking time. Insert an instant-read thermometer into the thickest part of the breast and the innermost part of the thigh without touching bone. Pull the turkey from the oven when the breast reaches 155-160°F and the thigh reaches 175°F. The breast temperature will continue to rise to 165°F as the turkey rests.
Remove the turkey from the oven and carefully peel away and discard the cheesecloth. If it sticks anywhere, spoon a little warm pan drippings or melted butter over that spot and gently loosen it. Transfer the turkey to a large cutting board or serving platter, loosely tent with foil, and rest for 30 minutes before carving. This is the perfect time to make gravy with the pan drippings.

Recipe Equipment

Roasting pan

Cheesecloth

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. You can still use the herb butter under the skin and butter-soaked cheesecloth after dry brining.

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.

Cooking times based on size:

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

These times are estimates. Start checking the internal temperature about 30 minutes before the earliest listed time and use temperature, not the clock, to determine when your turkey is done.

Nutrition

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