I have been making Thanksgiving Turkey for decades... some were better than others along the way.
But ever since I found the "cheesecloth" method, my turkeys have been perfectly roasted and succulently moist! Not bragging... just truth!
I say, no one needs to eat dry turkey! I'll show you now I make mine...
I'm using a small turkey (11 pounds) to demonstrate how this technique is done.
I usually get a 23 pounder for Thanksgiving!
StoneGable Juicy Roast Turkey
1 fresh turkey, giblets removed, rinsed and pat dry
sat and pepper
1 cup butter, divided
1 bottle good Chardonay
giblets (neck and heart, discard the liver)
4 cups chicken stock
2 cups water
1 large onion, quartered
3 celery stalks, quartered
6 whole peppercorns
Preheat oven to 350 degrees.
1. Make basting stock: Put the neck, heart, 1 stick of butter, 1/2 bottle of chardonay, onion, celery, peppercorns, water and chicken stock into a large saucepan. Gently simmer. Continue simmering, adding more water, chicken stock and wine as the turkey basting stock is used up.
2. Sat and pepper the inside cavity of a fresh turkey that has been patted dry.
3. Stuff the cavities of the turkey and close with twine. Put the turkey on to the rack in a roaster.
4. Cut a doubled piece of cheesecloth big enough to cover the entire turkey. You can get cheesecloth in your local grocer's.
5. Dip the cheesecloth into the basting stock until saturated.
6. Drape the cheesecloth over the turkey. Baste again to make sure it is soaked.
Add 1 cup water to the bottom of the roaster.
Put the turkey in the middle of the oven and roast for 30 minutes.
Reduce heat to 325 degrees.
7 and 8. Baste the cheesecloth with the basting stock and return the turkey to the oven. Baste every 20-30 minutes. Gently loosen the cheesecloth off of the skin of the turkey, so it does not stick. Make sure you have a cup of water in the bottom of the roaster.
When roasting a large turkey, the cheesecloth can get quite brown! Make sure you keep it very wet and don't forget to baste it!
Click HERE for turkey cooking times.
Remove the cheesecloth 1 1/2 hours before the bird is done and continue to baste.
9. When the turkey is done. Let it rest at least 30 minutes to redistribute the juices.
Delicious, moist turkey!
The two biggest factors for making sure you have a delicious and moist turkey are...
BUY A FRESH, LOCAL TURKEY.
Keep your FRESH, LOCAL turkey covered with a sopping wet cheesecloth while roasting!
Monday, November 11
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