Butter Cheesecloth Turkey (Martha Stewart–Inspired)
Servings: 8
Calories: 919kcal
This butter cheesecloth turkey recipe uses a Martha Stewart–inspired cheesecloth and butter-wine method for a juicy, evenly browned bird. The cheesecloth turns the turkey into a self-basting roast, protecting the meat while it cooks. I include options for brining, using broth instead of wine, and exact temperatures so even first-time hosts can pull this off.
Print Recipe
Equipment
Ingredients
- 12-14 pound turkey
- 2 teaspoons coarse Kosher salt*
- 2 teaspoons freshly ground black pepper
- 1 white onion , quartered
- 1 rib celery , cut into 1 inch pieces
- 1 red apple , cored and cut into wedges
- 4 cloves garlic , lightly smashed
- 1 cup unsalted butter
- ½ cup white wine
- 20-30 inches of cheesecloth
Instructions
- Allow the thawed 12-14 pound turkey to sit at room temperature for 1 hour.
- Preheat the oven to 425°F with rack in lowest position so the turkey will fit nicely into the oven. Prepare a roasting pan for turkey. Set aside.
- Combine the 2 teaspoons coarse Kosher salt* and 2 teaspoons freshly ground black pepper in a small bowl, rub the inside and outside of the bird with the seasoning, getting under the skin when possible. Use your own rub, if desired.
- Stuff the cavity with the prepared 1 white onion, 1 rib celery, 1 red apple and 4 cloves garlic . Truss the legs shut with cooking twine. Fold the wing tips under and fold neck flap under.
- In a small saucepan or in a microwave safe bowl, melt the 1 cup unsalted butter
- When melted, remove from heat and whisk with the ½ cup white wine.
- Fold the cheesecloth into fourths (should be 4 layers). Carefully, immerse the cloth in the butter mixture; let soak for 2-3 minutes. It is hot, so be careful. I highly recommend using gloves to protect yourself.
- Place the turkey, breast side up, in the roasting pan.
- Remove the cheesecloth from butter mixture, letting the excess drip into the bowl. Reserve the butter mixture for basting. It shouldn’t solidify since it has wine in it, but if it starts to seperate or get waxy, reheat.
- Lay the cheesecloth over the body of the turkey, arranging so that as much turkey as possible is covered. Roast for 30 minutes.
- Baste or spoon the butter over the cheesecloth and exposed turkey with butter mixture. Reduce the oven temperature to 350°F.
- Roast, basting and rotating the roasting pan 180° every 30-45 minutes until the turkey is done. If the top starts to brown, loosely cover with a leaf of aluminum foil. Total roast time is about 2 ½ to 3 ½ hours or 10-12 minute per pound.
- Remove the turkey and discard the cheesecloth. Baste the turkey with pan juices and remaining butter.
- Check the turkey for doneness using an instant digital thermometer. Turkey should register at 160°F for the breast, 180°F in the thigh. and 165°F in stuffing (if using stuffing). It will come up to the correct temp while resting, this is called carry-over cooking.
- Tent the turkey loosely with aluminum foil and let is rest for 30 minutes before slicing.
- If you've tried this method, please come back and let is know how it was in the comments or star ratings.
Notes
• If your turkey was previously frozen, make sure it is fully thawed—use the thawing chart in the post for safe timing.
• For a more “Martha Stewart cheesecloth turkey” feel, you can skip brining and simply salt the turkey generously and let it rest in the fridge before roasting, basically a turkey dry brine.
• If you don’t cook with wine, use low-sodium chicken broth and add a squeeze of lemon for brightness.
• Remove the cheesecloth during the last 30–45 minutes if you want deeper browning—just keep an eye on the skin so it doesn’t get too dark.
• Always rely on an instant-read thermometer: 160°F in the breast, 165°F in the stuffing, 175–180°F in the thigh.
Nutrition
Calories: 919kcal | Carbohydrates: 6g | Protein: 105g | Fat: 50g | Saturated Fat: 22g | Cholesterol: 409mg | Sodium: 1131mg | Potassium: 1170mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1014IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 4mg
