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Martha Stewart-Inspired Cheesecloth Turkey

Close-up of Martha Stewart-Inspired Cheesecloth Turkey showing its texture
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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.

Ingredients

Scale

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

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

Find it online: https://marthadishes.com/martha-stewart-cheesecloth-turkey-recipe/