I have been making Thanksgiving Turkey for decades... some were better than others along the way.
But ever since I found the "cheesecloth" method, my turkeys have been perfectly roasted and succulently moist! Not bragging... just truth!
I say, no one needs to eat dry turkey! I'll show you now I make mine...
I'm using a small turkey (11 pounds) to demonstrate how this technique is done.
I usually get a 23 pounder for Thanksgiving!
StoneGable Juicy Roast Turkey
1 fresh turkey, giblets removed, rinsed and pat dry
stuffing
sat and pepper
1 cup butter, divided
1 bottle good Chardonay
giblets (neck and heart, discard the liver)
4 cups chicken stock
2 cups water
1 large onion, quartered
3 celery stalks, quartered
6 whole peppercorns
cheesecloth
Preheat oven to 350 degrees.
1. Make basting stock: Put the neck, heart, 1 stick of butter, 1/2 bottle of chardonay, onion, celery, peppercorns, water and chicken stock into a large saucepan. Gently simmer. Continue simmering, adding more water, chicken stock and wine as the turkey basting stock is used up.
2. Sat and pepper the inside cavity of a fresh turkey that has been patted dry.
3. Stuff the cavities of the turkey and close with twine. Put the turkey on to the rack in a roaster.
4. Cut a doubled piece of cheesecloth big enough to cover the entire turkey. You can get cheesecloth in your local grocer's.
5. Dip the cheesecloth into the basting stock until saturated.
6. Drape the cheesecloth over the turkey. Baste again to make sure it is soaked.
Add 1 cup water to the bottom of the roaster.
Put the turkey in the middle of the oven and roast for 30 minutes.
Reduce heat to 325 degrees.
7 and 8. Baste the cheesecloth with the basting stock and return the turkey to the oven. Baste every 20-30 minutes. Gently loosen the cheesecloth off of the skin of the turkey, so it does not stick. Make sure you have a cup of water in the bottom of the roaster.
When roasting a large turkey, the cheesecloth can get quite brown! Make sure you keep it very wet and don't forget to baste it!
Click HERE for turkey cooking times.
Remove the cheesecloth 1 1/2 hours before the bird is done and continue to baste.
9. When the turkey is done. Let it rest at least 30 minutes to redistribute the juices.
Delicious, moist turkey!
YUMMY!
The two biggest factors for making sure you have a delicious and moist turkey are...
BUY A FRESH, LOCAL TURKEY.
(not frozen)
and
Keep your FRESH, LOCAL turkey covered with a sopping wet cheesecloth while roasting!
Happy Turkey Day!!!!
Make sure you check out all the wonderful Fall Tablescapes on tour right now!
Make sure you check out all the wonderful Fall Tablescapes on tour right now!
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Yvonne…the turkey looks so delicious!…I shall definitely use your method when I make my Christmas turkey…as the Thanksgiving turkey will be made by my sister…thanks so much for this great method!…and of course love the presentation of the turkey!…beautiful Yvonne!
ReplyDeleteLove this method....it's the only one I use...been using it for years! Lovely moist meat and a nice crisp golden brown skin. We love to cook turkey on the charcoal grill...I use the same cheesecloth method ..it's fabulous! A tip...if you baste the turkey while you are removing the cheesecloth it will release without tearing the skin. YUM I can't wait to pick up our "guest of honor" from the turkey farm the day before Thanksgiving :) Bountiful Blessings to all!
ReplyDeleteI never heard of this method but will try it. I never usually have a dry turkey though. Now I am hungry:):) XOXO
ReplyDeleteThanks Yvonne. I have made so many of your recipes and NEVER been disappointed. I am hosting 14 this year and you can bet I will try this method. Something I still struggle with is timing when the Turkey should come out prior to eating. I feel a little rushed at the end and then a bit frazzled when we finally sit. I am very good at making sure everything is ready at the same time and I do a ton of prep work so there isn't last minute chaos. Just not sure about the timing between taking out the turkey and then serving. I also let my turkey sit for about 30 minutes. I know this comment sounds all over the place but Thanksgiving is the only time when entraining I feel a little less in control.
ReplyDeleteAlways turns out amazing in the end.
I absolutely love all of your advice and just might try the dishpan idea as well!!! In theory it sounds so clever.
Fondly-Lisa
I have never heard of this method! I will have to give it a try on the next turkey! I hate a dry turkey! And I have lots of bad turkey stories - like the first time we tried to deep fry a turkey - in the house - on the stove - imagine the mess as the oil ran up and over and out the pan!!!
ReplyDelete~Yvonne~
ReplyDeleteThat turkey looks like the best thing this side of heaven!! :)
I hope to give this a try for sure !! Im sure it is wonderful, its seems everything you share is on the wonderful side of a gift !
Have a super day,
Paula- In.
p.s I wanted to tell you I also live in an Amish country side.
Oh yum :) I can't wait to try it. Thanks so much. I've pinned it.
ReplyDeleteAnother fabulous tip from talented Yvonne, thank you so much, keep them coming! I so enjoy your tips
ReplyDeleteKathysue
Loving this idea and can't wait to try it out. I'm a pretty decent chef in our home but I rarely turn out a really good turkey. :o(
ReplyDeleteJust a few more weeks and I will be roasting my turkey and my recipe uses cheese cloth also. I found my recipe in a taste of home magazine called juicy roast turkey and it is so good. Can't wait to start cooking and doing a tablescape, I stole your idea about a picture place card and made them for thanksgiving. If u like carrot cake goggle best carrot cake, it is the best I've ever had. Lovely post as always!! Lena
ReplyDeleteI bet you have happy people at your house. This looks so delicious and looks so moist.
ReplyDeleteI've never heard of this method and I look forward to trying it. I hope my turkey looks as good as yours!
ReplyDeleteThis sounds like a great plan for a turkey. I've found that it's so easy to bake a turkey, and yet so many people fear it. We bake several turkeys throughout the year - not just for holidays. I'll give this recipe a try next time!
ReplyDeleteI have never heard of this method...I think I'll try it out. My secret for moist turkey was by accident. One year I cooked it upside down by accident and then I've been doing it that way ever since, lol! Still, this sounds very good and I like to try new things! :)
ReplyDeleteYvonne, Thank you so much for sharing your turkey baking instructions! I baked my first turkey yesterday and because of your post it was a great success!! My family kinda made fun of it because it looked so perfect. They told me it was plastic and artificial!! After they ate some of it, the compliments kept coming. I will always use this technique in the future. Thanks so much and I hope you have had a great Thanksgiving!
ReplyDelete