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This Cheesecloth Turkey recipe is our tried-and-true secret for a golden, juicy turkey with the most flavorful herb butter crust. This method makes a beautifully golden skin and turns out the juiciest roasted turkey recipe you’ve ever had!
Table of Contents
- Everything you Need to Know About Cheesecloth
- How to Use Cheesecloth on a Turkey
- Ingredients You’ll Need
- How Much Turkey Do I Need?
- How to Make Cheesecloth Turkey
- Turkey Cooking Times
- Tips for the Best Cheesecloth Turkey
- What to Serve with Cheesecloth Turkey
- Storing and Reheating
- I wish someone had told me this before Thanksgiving morning:
- Turkey Troubleshooting: Don’t Panic!
- More Turkey Recipes…
- Watch How This Turkey is Made…
- Cheesecloth Turkey Recipe
If roasting a whole turkey makes you nervous, the cheesecloth method is one of the easiest ways to get a juicy, flavorful bird with beautifully browned skin and no expert skills. The turkey is wrapped in butter-soaked cheesecloth as it roasts, which helps baste the meat and protect the skin while it cooks.
Here’s What I’ll Teach You for the Perfectly Golden Thanksgiving Turkey
I’ll show you exactly how to use cheesecloth, when to remove it, how to know when the turkey is done, and how to get that golden skin without drying out the meat.
Why You’ll Love This Turkey Recipe
- Incredibly juicy turkey every time
- Golden, flavorful skin
- Easy herb butter method
- Helps prevent dry turkey
- Perfect Thanksgiving centerpiece
- Simple ingredients
- Makes amazing leftovers
- A tried-and-true holiday recipe
- Less stressful than traditional turkey methods
Everything you Need to Know About Cheesecloth
Why Use Cheesecloth on a Turkey?
The butter-soaked cloth acts almost like a blanket over the turkey. It helps keep the surface from drying too quickly while the butter and pan juices continually coat the skin.The butter-soaked cloth acts almost like a blanket over the turkey. It helps keep the surface from drying too quickly while the butter and pan juices continually coat the skin.
How to Use Cheesecloth on a Turkey
1. Cut the cheesecloth to size
Use a piece roughly 3½ feet by 1½ feet and fold it in half.
2. Soak it completely
Explain that every part of the cloth needs to be saturated.
3. Drape it over the turkey
Gently draping the cheesecloth over the bird and smoothing it out will help it to brown evenly. Mine slipped in the photos precisely because I hurried and did not smooth.
4. Remove it at the right time
This is huge. Do not pull the cheesecloth until directed!
5. Finish uncovered
This is where you develop the final skin color, so if you want it more browned, pull off the cloth.
What the turkey should look like
Before roasting:
Turkey completely covered by butter-soaked cheesecloth.
Midway through:
Cloth should remain moist and saturated.
When removing cloth:
Turkey should be cooked enough that the skin can finish browning without burning. Test with a meat thermometer.
Final:
Golden, crisp skin.
Cheesecloth isn’t magic.
It doesn’t mean you can ignore temperature.
The turkey is done when the appropriate internal temperature is reached, so make sure you have a solid meat thermometer. I use Thermapen
Ingredients You’ll Need
The magic of this cheesecloth turkey recipe comes from a few simple ingredients. A flavorful herb butter is rubbed under the skin and throughout the turkey, while the butter-soaked cheesecloth helps keep the turkey moist as it roasts.
- Whole Turkey: The centerpiece of your Thanksgiving meal. Fresh or fully thawed frozen turkey both work well.
- Unsalted Butter: Creates a rich herb butter that adds flavor and helps keep the turkey moist.
- Garlic: Adds savory depth to the herb butter.
- Fresh Thyme: Gives the turkey an earthy, classic Thanksgiving flavor.
- Dried Sage: A traditional poultry herb that pairs beautifully with turkey.
- Fresh Rosemary: Adds a fragrant, woodsy flavor.
- Lemon Zest: Brightens the rich butter and herbs.
- Kosher Salt: Seasons the turkey throughout and enhances all the flavors.
- Black Pepper: Adds subtle spice and balances the richness.
- Lemon, Apple, Onion: Add moisture and gentle flavor from inside the turkey cavity.
- Cheesecloth: The secret technique that helps protect the turkey while roasting and creates incredibly juicy meat.
- Chicken Broth: Adds moisture to the roasting pan and helps create flavorful pan juices.
How Much Turkey Do I Need?
A good rule of thumb is to plan for 1 to 1½ pounds of turkey per person. If you’re hoping for leftovers (and let’s be honest, Thanksgiving leftovers are one of the best parts), plan closer to 1½ pounds per person. Hello, Thanksgiving turkey sliders or turkey pot pie!
| Guests | Turkey Size |
| 6-8 people | 10-12 pound turkey |
| 8-10 people | 12-15 pound turkey |
| 10-12 people | 15-18 pound turkey |
| 12-15 people | 18-22 pound turkey |
How to Make Cheesecloth Turkey
This moist roast turkey recipe is easier than it looks! The key is creating a flavorful herb butter, covering the turkey with butter-soaked cheesecloth, and letting the oven do the work.
- Prepare the Turkey: Thaw completely if using a frozen turkey. Pat the turkey completely dry with paper towels, including inside the cavity. Dry skin helps create better flavor and browning.
- Make the Herb Butter: Combine softened butter with garlic, herbs, lemon zest, salt, and pepper.
- Butter the Turkey: Gently loosen the skin and spread the herb butter underneath and over the turkey.
- Add the Aromatics: Fill the cavity with lemon, apple, and onion.
- Add the Cheesecloth: Soak the cheesecloth in melted butter until saturated, then drape it completely over the turkey.
- Roast: Place the turkey in a roasting pan with chicken broth and roast at 350°F until the thickest part reaches 165°F (see table below).
- Rest and Carve: Let the turkey rest before carving so the juices redistribute.
Turkey Cooking Times
| Turkey Size (in pounds) | Cooking Time |
| 10-12 | 2 ½ to 3 hours |
| 12-14 | 2 ¾ to 3 ¼ hours |
| 14-16 | 3 to 3 ¾ hours |
| 16-18 | 3 ¼ to 4 hours |
| 18-20 | 3 ½ to 4 ¼ hours |
| 20+ | 3 ¾ to 4 ½ hours |
Tips for the Best Cheesecloth Turkey
- Pat the turkey completely dry before adding butter.
- Bring the butter to room temperature so it spreads easily.
- Get the herb butter under the skin for the most flavorful meat.
- Use a meat thermometer instead of relying only on cooking time.
- Don’t skip the resting time after roasting.
- Save the pan juices for gravy!
What to Serve with Cheesecloth Turkey
Classic Thanksgiving Sides
- Mashed Potatoes
- Homemade Stuffing
- Green Bean Casserole
- Sweet Potato Casserole
- Cranberry Sauce
- Dinner Rolls
For Leftovers
Storing and Reheating
Leftover turkey should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.
The best way to reheat turkey is to place the slices in a shallow baking dish with a little chicken broth and covered in foil. Reheat at 300°F until heated through.
I wish someone had told me this before Thanksgiving morning:
These are some reader questions that will help you to roast a perfect Thanksgiving turkey.
Saturate the cloth completely.
Keep it basted/moist during roasting.
Don’t yank it off.
If it sticks, wet the cloth with pan juices or butter.
Slowly peel it away.
1. Pat the turkey completely dry with paper towels before adding butter and the cheesecloth. Moisture stops the skin from getting crisp.
2. Remove the butter-soaked cloth during the final 30 to 45 minutes of roasting.
I have tested this recipe so many times I literally needed a break from all things turkey. Because of the extensive testing I can tell you that you don’t need to open the oven every 30 minutes. Opening the oven constantly is annoying and drops the temperature. Just let the bird sit and do its thing.
Yes. Remove the cheesecloth during the final stage of roasting if you want additional browning, or carefully remove it before carving.
Yes, but the turkey must be completely thawed before roasting so it cooks evenly.
The turkey is ready when the thickest part of the breast and thigh reaches 165°F.
You can prepare the herb butter and season the turkey a day ahead, but roast it fresh for the best texture.
Thanksgiving is one of those meals where everyone has their favorite dish, but the turkey is always the one sitting in the middle of the table getting all the attention. After all the years of dry, boring turkey, I love having a method that I know works every single time. This cheesecloth turkey is tender, flavorful, and covered in the most delicious herb butter that makes every bite worth saving room for.
Turkey Troubleshooting: Don’t Panic!
My turkey is browning too fast.
Tent exposed areas with foil and continue forward.
My cheesecloth is dry.
Baste it with pan juices/butter mixture.
My cheesecloth is stuck.
Don’t pull. Saturate it with juices and gently peel slowly.
The breast is done but the thigh isn’t.
Tent the breast with foil and continue cooking until the thigh reaches the appropriate temperature.
My turkey isn’t done at dinner time.
Keep roasting. Temperature wins over the clock. Feed your guests snacks and play a game. People care about you, not a perfect turkey. And if they judge, well they don’t get to come next time. 😉
More Turkey Recipes…
- Traditional Oven Roasted Turkey
- Turkey in a Bowl
- Smoked Turkey Breast
- Slow Cooker Turkey Breast
- Instant Pot Turkey
- Deep Fried Turkey
Watch How This Turkey is Made…
Cheesecloth Turkey
Ingredients
- 1 Whole Turkey, ours was 12 lbs
- 1 Cup Butter, unsalted, divided, 2 sticks
- 5 Cloves Garlic, minced
- 1 Tablespoon Fresh Thyme, minced
- 1 teaspoon Dried Sage, 2 ½ teaspoons fresh
- 2 teaspoons Rosemary Leaves, 1 tablespoon fresh
- 1 teaspoon Lemon Zest
- 4 Tablespoons Kosher Salt
- ½ teaspoon Freshly Cracked Black Pepper
- ½ Lemon
- ½ Apple
- ½ Onion
- Cheesecloth
- 2 Cups Chicken Broth
Instructions
- If you're using a frozen turkey, make sure to defrost it completely so that it cooks evenly.
- The most important part is to dry the turkey! Pat the turkey very dry all over with paper towels, including inside the cavity.1 Whole Turkey
- Melt 1 stick of butter, set aside.1 Cup Butter
- In a small bowl, mix together the remaining stick of softened butter with the minced garlic, thyme, sage, rosemary, lemon zest, salt and pepper. Spread the butter all over the turkey, lifting the skin and buttering the meat as well.1 Cup Butter, 5 Cloves Garlic, 1 Tablespoon Fresh Thyme, 1 teaspoon Dried Sage, 2 teaspoons Rosemary Leaves, 1 teaspoon Lemon Zest, ½ teaspoon Freshly Cracked Black Pepper, 4 Tablespoons Kosher Salt
- Stuff the turkey cavity with the lemon half, apple, and onion.½ Lemon, ½ Apple, ½ Onion
- Fold the cheesecloth and cut the cheesecloth so that it will completely cover the turkey.Cheesecloth
- Soak the cheesecloth in the melted butter until it has absorbed all the butter. Spread it over the turkey so that it's completely covered.
- Place in a roasting pan with an insert.
- Pour in the chicken broth.2 Cups Chicken Broth
- Bake at 350℉ for 1 hour 30 minutes (depending on size), or until the internal temperature reaches 165ºF. Begin checking around 1 hour (see note). The rule is about 15-20 minutes per pound. Remove the cheesecloth the last 30-45 minutes.
- Let the turkey rest then carve the turkey. Drizzle juices from the pan over the meat to serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
