How do I know when my turkey is done when baking with cheesecloth?

To check if your turkey is done, use a meat thermometer. The turkey’s thigh should reach an internal temperature of 180-185°F. If you’ve stuffed the turkey, make sure the stuffing reaches 165°F as well. This ensures both the turkey and stuffing are fully cooked and safe to eat.

Can I make this Super Juicy Turkey Baked In Cheesecloth in advance?

While you can prepare the herb butter mixture and even soak the cheesecloth ahead of time, it's best to cook the turkey on the day you plan to serve it. This will guarantee maximum juiciness and flavor. However, you can carve and store leftovers for up to 3 days in the refrigerator, and it can also be frozen for later use.

What can I do if the cheesecloth sticks to the turkey skin?

If the cheesecloth sticks, don’t panic! Simply baste the turkey with the butter/wine mixture to loosen it. Make sure to do this every 20-30 minutes while the turkey is baking. This will not only help remove the cheesecloth but also promote a beautiful, crisp golden skin.

Super Juicy Turkey Baked In Cheesecloth – 100% Moist & Delicious

Description

Super Juicy Turkey Baked In Cheesecloth is the perfect turkey recipe for anyone looking to achieve a moist, flavorful, and golden bird. The method involves basting the turkey with a wine and chicken stock mixture, wrapping it in cheesecloth, and baking it to perfection, ensuring that every bite is juicy and tender. Whether it’s for Thanksgiving, Christmas, or any special occasion, this turkey recipe will impress everyone at the dinner table.

Ingredients

Scale

1 whole Turkey (13–14 pounds, fresh, all-natural, not injected with salt)
1/2 cup Butter (melted)
2 cups Dry White Wine
2 cups Chicken or Turkey Stock
1 cup Butter (softened)
2 tablespoons Fresh Sage (chopped)
2 tablespoons Fresh Rosemary (chopped)
1 tablespoon Fresh Thyme (chopped)
1 whole Lemon (zested)
4 cloves Garlic (minced)
3 teaspoons Sea Salt

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Instructions

Preheat your oven to 300°F (150°C).
Add 2 cups of water to the bottom of a roasting pan.
In a medium saucepan, combine the melted butter, white wine, and chicken stock. Set aside.
In a separate bowl, mix together the softened butter, sage, rosemary, thyme, lemon zest, garlic, and sea salt until well combined.
Gently rub 2/3 of the herb butter mixture under the skin of the turkey, covering the breast and drumsticks. Be careful not to tear the skin.
Spread the remaining butter mixture over the turkey skin.
If desired, stuff the turkey with garlic, onions, lemon, carrots, and celery for added flavor. If not, leave the cavity empty for roasting.
Tie the turkey’s legs together and tuck the wings under the bird.
Take the cheesecloth and fold it large enough to cover the top and sides of the turkey. Soak the cheesecloth in the white wine and butter mixture, then drape it over the turkey.
Warm the butter/wine mixture on the stove on low and use it to baste the turkey every 20-30 minutes.
Place the turkey in the oven, and bake for 7–7 ½ hours (depending on size), or until the internal temperature reaches 180-185°F for the thighs. If stuffed, make sure the stuffing reaches 165°F.
About 30–45 minutes before the turkey is done, remove the cheesecloth to allow the skin to brown and crisp.
Let the turkey rest for 15 minutes before carving. This will allow the juices to redistribute for a juicier turkey.

Notes

For a more flavorful turkey, baste every 20 minutes with the wine-butter mixture.
If you don’t have cheesecloth, you can also use aluminum foil to cover the turkey.
Rest the turkey for at least 15 minutes before carving to ensure the juices stay in the meat.
For even juicier meat, consider adding extra vegetables or aromatics inside the turkey cavity.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving (approx. 1/12th of turkey)
Calories: 350
Sugar: 1g
Sodium: 620mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 39g
Cholesterol: 100mg