Martha Stewart Cheesecloth Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart cheesecloth turkey is a holiday centerpiece built on a simple idea: protect the breast meat with a butter-soaked cloth while the skin browns underneath. The meat comes out tender and juicy, the skin deep golden and crisp, and the pan juices make a rich, savory jus. This version is an original adaptation inspired by Martha Stewart’s classic entertaining style, with a sage-thyme butter and a dry-salt brine.

From start to finish it takes about 24 hours and 30 minutes, most of that hands-off chilling and roasting time, so it suits a holiday table or a weekend gathering. The work itself is easy: season, butter, wrap, roast, and rest. Plan it for Thanksgiving or any occasion when you want a turkey that slices clean and stays moist.

Why This Martha Stewart Cheesecloth Turkey Works

The dry-salt brine is the first key. Salting the bird and leaving it uncovered in the fridge dries the skin and seasons the meat all the way through, which is what gives you a crisp finish instead of a pale, soft one.

The cheesecloth does the rest. Soaked, wrung out, and painted with herb butter, it shields the delicate breast while the legs and skin catch the heat, so the white meat stays juicy as the outside turns an even golden brown.

What You’ll Love About It

You get juicy breast meat and crisp, well-browned skin from one pan, plus a savory jus made from the drippings while the bird rests. The herb butter takes five minutes to mash together, and most of the total time is hands-off chilling and roasting.

Ingredients

This makes 12 servings. Have everything measured before you start, since the butter and brine come together quickly.

For the Turkey

• 1 whole turkey, 12 to 14 pounds (5.4 to 6.4kg) — thawed if frozen, giblets and neck removed
• 3 tablespoons (45g) kosher salt
• 1 tablespoon (7g) freshly ground black pepper
• 1 1/2 cups (360ml) low-sodium chicken broth — plus more as needed

For the Herb Butter

• 1 cup (227g) unsalted butter — softened
• 2 tablespoons (8g) finely chopped fresh sage
• 1 tablespoon (4g) finely chopped fresh thyme
• 2 teaspoons (6g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper

For the Cheesecloth

• 1 piece food-grade cheesecloth, about 36 x 24 inches (91 x 61cm) — food-grade matters here, since it touches the bird

For the Pan Jus

• 1 1/2 cups (360ml) low-sodium chicken broth
• 1/2 cup (120ml) water
• 2 tablespoons (16g) all-purpose flour

Equipment

• Roasting pan with rack — large enough for a 12 to 14 pound bird
• Instant-read thermometer — more reliable than any pop-up timer
• Fat separator — or a glass measuring cup
• Small bowl — for mashing the herb butter
• Carving board — with a channel to catch juices
• Tongs — for lifting off the cheesecloth

How to Make Martha Stewart Cheesecloth Turkey

Step 1: Dry-Brine the Bird

Pat the turkey dry inside and out with paper towels. Rub the 3 tablespoons (45g) kosher salt and 1 tablespoon (7g) black pepper all over the skin and inside the cavity, then refrigerate uncovered for at least 8 hours or up to 24 hours. This step is what gives the skin its crisp finish, so don’t skip it or cover the bird.

Step 2: Bring to Room Temperature and Prep the Pan

Remove the turkey from the refrigerator 1 hour before roasting and let it sit at room temperature. Set a rack in the lower third of the oven and preheat to 350°F (175°C). Pour 1 1/2 cups (360ml) chicken broth into a large roasting pan fitted with a rack.

Step 3: Make and Apply the Herb Butter

In a small bowl, mash the softened 1 cup (227g) butter with the 2 tablespoons (8g) sage, 1 tablespoon (4g) thyme, 2 teaspoons (6g) kosher salt, and 1 teaspoon (2g) pepper until evenly combined. Loosen the skin over the breast and thighs with your fingers and rub about half the herb butter directly onto the meat under the skin. Work gently so you don’t tear the skin.

Step 4: Butter and Drape the Cheesecloth

Soak the cheesecloth in warm water for 5 minutes, then wring it out well. Lay it flat and spread the remaining herb butter evenly over one side. Drape the buttered cheesecloth over the turkey so it covers the breast and most of the legs, buttered side against the skin, and tuck the edges under.

Step 5: Roast Covered and Baste

Place the turkey breast-side up on the rack in the roasting pan. Roast for 1 hour, then check the pan; if the broth has evaporated, add 1/2 cup (120ml) more. Continue roasting, basting the cheesecloth with pan juices every 30 minutes, for 1 hour more.

Step 6: Uncover and Finish Roasting

After 2 hours total, carefully lift off the cheesecloth with tongs and discard it. Continue roasting, basting the skin with pan juices every 20 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C), 45 to 75 minutes more. Don’t rely on the pop-up timer, which often releases too early.

Step 7: Rest the Turkey

Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes. The internal temperature will rise 5 to 10°F as it rests, so pulling it at 165°F (74°C) keeps the meat juicy without overcooking the breast.

Step 8: Start the Pan Jus

While the turkey rests, pour the pan drippings into a fat separator or a glass measuring cup and let stand 5 minutes, then skim off the fat, reserving 2 tablespoons. Set the roasting pan over medium heat, add the reserved fat and the 2 tablespoons (16g) flour, and whisk for 1 minute until lightly browned.

Step 9: Finish the Jus

Whisk in the 1 1/2 cups (360ml) chicken broth and 1/2 cup (120ml) water, scraping up the browned bits. Simmer for 5 minutes, whisking, until slightly thickened. Season with salt and pepper to taste and strain into a warm gravy boat.

Step 10: Carve and Serve

Remove the legs, then the thighs, and slice the breast meat across the grain. Serve with the warm pan jus.

What to Serve With It

• Mashed potatoes — creamy and ready for a ladle of pan jus.
• Green bean casserole — a holiday classic that bakes while the turkey rests.
• Sourdough stuffing — crisp on top, herby, and built for the drippings.
• Cranberry sauce — a bright, tangy contrast to the rich meat.

Tips for the Best Results

Let the turkey sit uncovered in the fridge for the full brine time; covering it traps moisture and softens the skin. Keep the cheesecloth damp with pan juices so it doesn’t scorch, and check the thigh in two spots before you pull the bird. Resting matters as much as roasting, so don’t rush the 30 minutes.

Easy Variations

• Citrus butter — add 1 tablespoon orange zest to the herb butter.
• Smoky rub — swap 1 teaspoon of the salt for smoked paprika.
• Garlic herb — mash 2 minced garlic cloves into the butter.
• Herb swap — use 2 tablespoons chopped rosemary in place of sage.

Storing and Reheating

• Refrigerator — keep leftovers in an airtight container for up to 4 days.
• Freezer — freeze sliced turkey with the jus for up to 3 months.
• Make ahead — prep the herb butter up to 3 days ahead and refrigerate.
• Reheating — warm slices covered with broth at 350°F (175°C) for 20 to 25 minutes to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart cheesecloth turkey recipe ahead?

Yes. The herb butter can be made up to 3 days in advance, and the dry-salt rub can go on up to 24 hours before roasting. You can also carve the bird up to 1 hour before serving and hold it warm in a 200°F (95°C) oven.

What can I use instead of cheesecloth?

Food-grade cheesecloth is ideal because it holds the butter against the skin without sealing in steam. If you don’t have it, roast the bird uncovered and baste it more often, and tent the breast loosely with foil once it’s browned.

How do I know when the turkey is done?

Check the thickest part of the thigh with an instant-read thermometer, making sure the probe doesn’t touch bone. It should read 165°F (74°C); the temperature will climb another 5 to 10°F while the bird rests.

Where did cheesecloth turkey come from?

Draping a buttered cloth over poultry is an old technique in American and European home cooking, used to protect delicate breast meat during long roasting. It became a well-known holiday method through popular home-entertaining cooks and magazines.

Martha Stewart-Inspired Cheesecloth Turkey

Print Recipe

A butter-soaked cheesecloth draped over the bird keeps the breast meat exceptionally moist while the skin turns a deep, even golden brown. This is an original adaptation inspired by Martha Stewart’s classic holiday entertaining style, with a simple sage-thyme butter and a dry-salt brine for crisp, flavorful skin. The result is tender, juicy turkey with a rich, savory pan jus.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 210
• Total Time: 1470
• Yield: 12 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Turkey

• 1 whole turkey, 12 to 14 pounds (5.4 to 6.4kg), thawed if frozen, giblets and neck removed
• 3 tablespoons (45g) kosher salt
• 1 tablespoon (7g) freshly ground black pepper
• 1 1/2 cups (360ml) low-sodium chicken broth, plus more as needed

For the Herb Butter

• 1 cup (227g) unsalted butter, softened
• 2 tablespoons (8g) finely chopped fresh sage
• 1 tablespoon (4g) finely chopped fresh thyme
• 2 teaspoons (6g) kosher salt
• 1 teaspoon (2g) freshly ground black pepper

For the Cheesecloth

• 1 piece food-grade cheesecloth, about 36 x 24 inches (91 x 61cm)

For the Pan Jus

• 1 1/2 cups (360ml) low-sodium chicken broth
• 1/2 cup (120ml) water
• 2 tablespoons (16g) all-purpose flour

Instructions

1. Pat the turkey dry inside and out with paper towels. Rub the kosher salt and black pepper all over the skin and inside the cavity, then refrigerate uncovered for at least 8 hours or up to 24 hours to dry-brine; this step is what gives the skin its crisp finish, so do not skip it or cover the bird.
2. Remove the turkey from the refrigerator 1 hour before roasting and let it sit at room temperature. Set a rack in the lower third of the oven and preheat to 350°F (175°C). Pour 1 1/2 cups (360ml) chicken broth into a large roasting pan fitted with a rack.
3. Make the herb butter: in a small bowl, mash the softened butter with the sage, thyme, 2 teaspoons kosher salt, and 1 teaspoon pepper until evenly combined. Loosen the skin over the breast and thighs with your fingers and rub about half the herb butter directly onto the meat under the skin, being careful not to tear it.
4. Soak the cheesecloth in warm water for 5 minutes, then wring it out well. Lay it flat and spread the remaining herb butter evenly over one side. Drape the buttered cheesecloth over the turkey so it covers the breast and most of the legs, buttered side against the skin, and tuck the edges under.
5. Place the turkey breast-side up on the rack in the roasting pan. Roast for 1 hour, then check the pan; if the broth has evaporated, add 1/2 cup (120ml) more. Continue roasting, basting the cheesecloth with pan juices every 30 minutes, for 1 hour more.
6. After 2 hours total, carefully lift off the cheesecloth with tongs and discard it. Continue roasting, basting the skin with pan juices every 20 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C), 45 to 75 minutes more. Do not rely on the pop-up timer, which often releases too early.
7. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes. The internal temperature will rise 5 to 10°F as it rests, so pulling it at 165°F (74°C) ensures juicy meat without overcooking the breast.
8. While the turkey rests, make the pan jus: pour the pan drippings into a fat separator or a glass measuring cup and let stand 5 minutes, then skim off the fat, reserving 2 tablespoons. Set the roasting pan over medium heat, add the reserved fat and the flour, and whisk for 1 minute until lightly browned.
9. Whisk in the 1 1/2 cups (360ml) chicken broth and 1/2 cup (120ml) water, scraping up the browned bits. Simmer for 5 minutes, whisking, until slightly thickened; season with salt and pepper to taste and strain into a warm gravy boat.
10. Carve the turkey: remove the legs, then the thighs, and slice the breast meat across the grain. Serve with the warm pan jus.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Freeze sliced turkey in freezer bags with the jus for up to 3 months; thaw overnight in the refrigerator. To reheat, place slices in a 9×13-inch (23x33cm) baking dish, add a splash of broth, cover with foil, and warm at 350°F (175°C) for 20 to 25 minutes, until heated through to 165°F (74°C). Make ahead: the herb butter can be prepared up to 3 days in advance and refrigerated; the dry-salt rub can be applied up to 24 hours ahead. The turkey can be carved up to 1 hour before serving and kept warm in a 200°F (95°C) oven with the jus.

Nutrition

• Calories: 642
• Sugar: 0g
• Sodium: 1270mg
• Saturated Fat: 13g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 77g
• Cholesterol: 252mg

Keywords: cheesecloth turkey, Martha Stewart turkey, roast turkey recipe, Thanksgiving turkey, butter-basted turkey, herb butter turkey, juicy turkey breast, holiday turkey, classic roast turkey, sage thyme turkey