Cheesecloth Turkey
This cheesecloth turkey recipe uses herb butter, fresh herbs, and a simple roasting method to create a juicy, golden Thanksgiving turkey with incredible flavor.
Servings: 8
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.
Video
Notes
If the skin is becoming too dark at this point, loosely tent a large piece of aluminum foil over the breast.
Nutrition
Serving: 1.25pounds | Calories: 674kcal | Carbohydrates: 4g | Protein: 71g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 4250mg | Potassium: 779mg | Fiber: 1g | Sugar: 2g | Vitamin A: 941IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg