Martha Stewart Turkey Cheesecloth Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart turkey cheesecloth is a roasting method where a butter-soaked cloth draped over the bird bastes it slowly as it cooks. The result is tender, juicy meat under skin that turns a deep, even gold. This version is an original adaptation inspired by Martha Stewart, built around a simple butter-and-broth setup and a handful of aromatics in the cavity.

From start to finish it takes about 4 hours, with most of that time hands-off in the oven. The steps are straightforward enough for a first-time turkey roaster, and the payoff is a centerpiece bird that suits Thanksgiving, Christmas, or any holiday table where you want something reliable.

Why This Martha Stewart Turkey Cheesecloth Works

The cloth is the whole trick. Soaking it in melted butter and laying it over the breast keeps that leaner meat from drying out while the skin underneath slowly browns. Removing the cloth partway through lets the skin crisp without going too dark.

Two smaller details matter just as much: broth in the bottom of the pan, which keeps drippings from scorching and adds steam, and a 20-to-30-minute rest before carving so the juices settle back into the meat instead of running onto the board.

What You’ll Love About It

You get moist breast meat and crisp golden skin from one pan, with almost no babysitting. The aromatics and broth build a head start on gravy, and the whole thing scales easily from a weeknight practice run to a full holiday crowd.

Ingredients

This makes 12 servings and uses nine ingredients, most of which you likely already have.

• 1 whole turkey (12-14 pounds, 5.4-6.4kg) — giblets and neck removed
• 2 tablespoons (30ml) olive oil
• 2 teaspoons (10g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 1 medium yellow onion — quartered
• 2 medium carrots — cut into 2-inch pieces
• 2 medium celery stalks — cut into 2-inch pieces
• 1/2 cup (113g) unsalted butter — melted
• 2 cups (480ml) chicken broth — divided

Equipment

• Large roasting pan — big enough to hold a 14-pound bird with room around it
• Roasting rack — keeps the turkey off the pan bottom
• Cheesecloth — one piece about 2 feet by 3 feet
• Instant-read thermometer — for checking the thigh
• Kitchen twine — to tie the legs
• Paper towels — for drying the bird
• Tongs — for lifting off the hot cloth

How to Make Martha Stewart Turkey Cheesecloth

Step 1: Preheat and Season the Bird

Set a rack in the lower third of the oven and preheat to 350°F (175°C). Let the turkey sit at room temperature for 30 minutes, then pat it dry inside and out with paper towels. Rub the whole bird with 2 tablespoons (30ml) olive oil and season all over, including the cavity, with 2 teaspoons (10g) kosher salt and 1 teaspoon (2g) black pepper.

Step 2: Fill the Cavity and Tie

Stuff the quartered onion, carrot pieces, and celery stalks into the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body. This keeps the aromatics in place and helps the bird cook evenly.

Step 3: Set Up the Pan

Line a large roasting pan with a rack and pour 1 cup (240ml) of the chicken broth into the bottom. Set the turkey breast-side up on the rack. The liquid keeps drippings from burning and creates steam as it roasts.

Step 4: Drape the Butter-Soaked Cloth

Soak the cheesecloth in the 1/2 cup (113g) melted butter until fully saturated. Drape it over the turkey, covering the breast and as much of the body as you can. The cloth bastes the bird as it roasts, so don’t skip this step.

Step 5: Roast, Then Remove the Cloth

Roast for 2 hours, then lift off the cloth with tongs and discard it. Continue roasting for another 1 to 1 1/2 hours, basting occasionally with pan juices and adding the remaining 1 cup (240ml) broth if the pan looks dry. If the breast browns too fast, tent it loosely with aluminum foil.

Step 6: Check for Doneness

The turkey is done when a thermometer inserted into the thickest part of the thigh, without touching bone, reads 165°F (74°C) and the juices run clear. Total time is about 3 to 3 1/2 hours for a 12- to 14-pound bird. Don’t rely on the pop-up timer alone, since it can run behind.

Step 7: Rest Before Carving

Move the turkey to a carving board and let it rest for 20 to 30 minutes. This lets the juices redistribute so the meat stays moist. Reserve the pan drippings for gravy if you like.

Step 8: Carve and Serve

Carve the turkey and serve with your favorite sides. The meat should be tender and the skin crisp and golden.

What to Serve With It

• Mashed potatoes — creamy and perfect for soaking up gravy.
• Green bean casserole — a classic holiday side that feeds a crowd.
• Skillet cornbread — warm and slightly sweet next to the savory meat.
• Cranberry sauce — bright and tart to cut through the richness.

Tips for the Best Results

Dry the skin thoroughly before oiling it so it browns instead of steaming. Keep the cheesecloth fully saturated with butter, since dry patches can stick and tear the skin. And give the bird the full rest, because carving early is the fastest way to lose the juices you worked for.

Easy Variations

• Herb butter — stir 2 tablespoons chopped sage into the melted butter.
• Citrus cavity — add 1 halved lemon alongside the onion and carrots.
• Smoky rub — swap 1 teaspoon of the salt for smoked paprika.
• Apple broth — use 1 cup apple juice in place of 1 cup of the broth.

Storing and Reheating

• Refrigerator — wrap leftovers tightly or use an airtight container for up to 4 days.
• Freezer — freeze carved turkey in freezer-safe bags for up to 3 months.
• Make-ahead — season and refrigerate up to 24 hours ahead, then sit 30 minutes before roasting.
• Reheating — warm in a 300°F (150°C) oven for 15-20 minutes until it reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the bird and how much skin you eat.

FAQs

Can I prep this Martha Stewart turkey cheesecloth recipe ahead of time?

Yes. Rub the bird with oil and seasonings up to 24 hours ahead, then cover and refrigerate it. Let it sit at room temperature for 30 minutes before it goes in the oven.

Where did the cheesecloth turkey method come from?

Wrapping poultry in butter- or fat-soaked cheesecloth is a long-standing American roasting technique meant to protect lean breast meat from drying out. It became closely associated with Martha Stewart’s holiday turkey tutorials, which popularized the method for home cooks.

What if I don’t have cheesecloth?

You can baste the bird every 30 minutes with pan juices and tent the breast loosely with foil once it browns. The skin won’t get quite the same even color, but the meat will still turn out moist.

Why is my turkey dry or undercooked?

Dry meat usually means it roasted past 165°F (74°C) or skipped the rest, so pull it as soon as the thigh reads 165°F. If the thigh is still below temperature after 3 1/2 hours, keep roasting and check every 15 minutes.

Martha Stewart-Inspired Turkey Cheesecloth

Print Recipe

This is an original adaptation inspired by Martha Stewart’s classic method of roasting a turkey wrapped in cheesecloth for an exceptionally moist, golden bird. The butter-soaked cloth bastes the turkey as it roasts, yielding tender meat and a beautifully bronzed skin, perfect for holiday gatherings.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 210
• Total Time: 240
• Yield: 12 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole turkey (12–14 pounds, 5.4-6.4kg), giblets and neck removed
• 2 tablespoons (30ml) olive oil
• 2 teaspoons (10g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper
• 1 medium yellow onion, quartered
• 2 medium carrots, cut into 2-inch pieces
• 2 medium celery stalks, cut into 2-inch pieces
• 1/2 cup (113g) unsalted butter, melted
• 2 cups (480ml) chicken broth, divided

Instructions

1. Position a rack in the lower third of the oven and preheat to 350°F (175°C). Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Pat the turkey dry inside and out with paper towels, then rub the entire bird with olive oil and season generously with kosher salt and black pepper, including the cavity.
2. Place the quartered onion, carrot pieces, and celery stalks inside the turkey cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body. This helps the bird cook evenly and keeps the aromatics in place.
3. Line a large roasting pan with a rack and pour 1 cup (240ml) of the chicken broth into the bottom of the pan. Set the turkey breast-side up on the rack. This liquid prevents drippings from burning and creates steam.
4. Soak a large piece of cheesecloth (about 2 feet by 3 feet) in the melted butter until fully saturated. Drape the butter-soaked cheesecloth over the turkey, covering the breast and as much of the body as possible. The cloth will baste the bird as it roasts.
5. Roast the turkey for 2 hours, then carefully remove the cheesecloth using tongs. Discard the cloth. Continue roasting for another 1 to 1 1/2 hours, basting occasionally with pan juices and adding the remaining 1 cup (240ml) chicken broth if the pan looks dry.
6. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the juices run clear. The total cooking time will be about 3 to 3 1/2 hours for a 12- to 14-pound bird. If the breast is browning too quickly, tent loosely with aluminum foil.
7. Transfer the turkey to a carving board and let it rest for 20 to 30 minutes before carving. This allows the juices to redistribute and ensures moist meat. Reserve the pan drippings for gravy if desired.
8. Carve the turkey and serve with your favorite sides. Enjoy the tender, flavorful meat with crisp golden skin.

Notes

Storage: Wrap leftover turkey tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. Freeze carved turkey in freezer-safe bags for up to 3 months; thaw overnight in the refrigerator. Reheat in a 300°F (150°C) oven for 15-20 minutes or until heated through, or microwave individual portions. Make-ahead: The turkey can be seasoned and refrigerated up to 24 hours before roasting; let it sit at room temperature for 30 minutes before roasting.

Nutrition

• Calories: 540
• Sugar: 1g
• Sodium: 380mg
• Saturated Fat: 10g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 68g
• Cholesterol: 220mg

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