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Martha Stewart-Inspired Turkey Cheesecloth

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

Ingredients

Scale
  • 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

Keywords: Martha Stewart turkey cheesecloth, cheesecloth turkey, roasted turkey, moist turkey, holiday turkey, Thanksgiving turkey, butter cheesecloth turkey, classic roast turkey

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