This delicious turkey recipe by Martha Stewart is the perfect centerpiece for your holiday meal! It’s a simple yet impressive dish, using a clever cheesecloth technique to create juicy meat and beautifully golden, crispy skin. With common ingredients like butter and wine, it’s a flexible recipe that’s easy to follow for a stunning result.
Recipe Ingredients:
- One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
- 1 ½ cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
- One 750-ml bottle dry white wine
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Classic Stuffing
- 1 cup dry red or white wine, for gravy (optional)
- Giblet Stock
How To Make Turkey Cheesecloth?
- Prepare the Turkey: Remove the turkey from the refrigerator, unwrap, and let it stand at room temperature for 2 hours. Pat dry with paper towels.
- Preheat the Oven: Adjust the oven rack to the lowest level and preheat to 450°F / 230°C.
- Prepare the Cheesecloth: Combine the melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters, creating a 17-inch / 43-cm, 4-layer square. Immerse the cheesecloth in the butter-wine mixture, ensuring it’s thoroughly saturated.
- Stuff and Prep the Turkey: Place the turkey breast-side up on a roasting rack set inside a heavy metal roasting pan. Remove any pop-up timer, tuck the wing tips under the bird, and sprinkle ½ teaspoon each of salt and pepper inside the cavity. Loosely fill the cavity with stuffing (cook any remaining stuffing separately). Tie the legs loosely with kitchen string and secure the neck flap with toothpicks.
- Butter and Cover: Rub the softened butter all over the turkey. Sprinkle the remaining salt and pepper on the skin. Remove the cheesecloth from the liquid, squeezing lightly to keep it damp, and drape it over the turkey, covering the breast and partially covering the legs.
Roast the Turkey:
- Initial Cooking at High Heat: Place the turkey in the oven with the legs facing the back. Roast at 450°F / 230°C for 30 minutes.
- Baste and Reduce Heat: Use a pastry brush to baste the cheesecloth and any exposed parts of the turkey with the butter-wine mixture. Reduce the oven temperature to 350°F / 175°C and continue cooking, basting every 30 minutes.
- Remove Cheesecloth: After 3 hours, carefully remove the cheesecloth and turn the roasting pan so the breast faces the back of the oven. Baste with pan juices (or butter-wine mixture if needed). Cook for another hour, basting every 30 minutes.
- Check for Doneness: After 4 hours total cooking time, insert an instant-read thermometer into the thickest part of the thigh (avoiding the bone). The turkey is done when the thigh registers 180°F / 82°C and the stuffing reaches 140°F-160°F / 60°C-70°C. If the legs are not fully cooked, return the turkey to the oven for an additional 20-30 minutes.
- Rest the Turkey: Transfer the cooked turkey to a serving platter and let it rest for 30 minutes before carving.
Make the Gravy:
- Skim the Pan Juices: Pour the pan juices into a measuring cup and let sit for 10 minutes. Skim off the fat from the surface.
- Deglaze the Pan: Place the roasting pan over medium-high heat. Add 1 cup / 240 ml of wine or water to the pan, scraping up the browned bits.
- Simmer the Gravy: Add the giblet stock, stir well, and bring to a boil. Reduce by half, about 10 minutes. Add the defatted pan juices and simmer for another 10 minutes.
- Strain and Serve: Strain the gravy into a warm gravy boat. Adjust seasoning and serve alongside the turkey.
Recipe Tips:
- Let the Turkey Rest Before Cooking: Always bring the turkey to room temperature for 2 hours before roasting. This ensures even cooking and prevents the meat from drying out.
- Don’t Skip the Cheesecloth: The soaked cheesecloth keeps the turkey moist while allowing the skin to turn golden and crispy. Make sure it’s damp but not dripping.
- Use an Instant-Read Thermometer: This is the most accurate way to check doneness. Insert it into the thickest part of the thigh without touching the bone for a perfect 180°F / 82°C reading.
- Baste Regularly for Flavor: Baste the turkey every 30 minutes to keep the meat tender and juicy. If pan juices run low, use the butter-wine mixture to keep the flavors rich.
- Rest the Turkey After Cooking: Let the turkey rest for at least 30 minutes before carving. This helps the juices settle, making the meat moist and easier to slice.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover turkey cool to room temperature. Store it in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Refrigerate for up to 4 days.
- Freeze: Let the turkey cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer it to the refrigerator and let it defrost overnight before reheating.
- Reheat: Place turkey slices in a microwave-safe dish, add a little broth or water to keep it moist, cover loosely, and heat on medium power for 2-3 minutes, checking every minute.
Nutrition Facts
Serving Size: 1 serving (based on 20 servings)
- Calories: 119
- Total Fat: 9.2 g
- Saturated Fat: 5.8 g
- Cholesterol: 24.2 mg
- Sodium: 232.5 mg
- Potassium: 95 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 95 g
Check out More Recipes:
Martha Stewart Turkey Cheesecloth
Description
This delicious turkey recipe by Martha Stewart is the perfect centerpiece for your holiday meal! It’s a simple yet impressive dish, using a clever cheesecloth technique to create juicy meat and beautifully golden, crispy skin. With common ingredients like butter and wine, it’s a flexible recipe that’s easy to follow for a stunning result.
Ingredients
Instructions
- Prepare the Turkey: Remove the turkey from the refrigerator, unwrap, and let it stand at room temperature for 2 hours. Pat dry with paper towels.
- Preheat the Oven: Adjust the oven rack to the lowest level and preheat to 450°F / 230°C.
- Prepare the Cheesecloth: Combine the melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters, creating a 17-inch / 43-cm, 4-layer square. Immerse the cheesecloth in the butter-wine mixture, ensuring it’s thoroughly saturated.
- Stuff and Prep the Turkey: Place the turkey breast-side up on a roasting rack set inside a heavy metal roasting pan. Remove any pop-up timer, tuck the wing tips under the bird, and sprinkle ½ teaspoon each of salt and pepper inside the cavity. Loosely fill the cavity with stuffing (cook any remaining stuffing separately). Tie the legs loosely with kitchen string and secure the neck flap with toothpicks.
- Butter and Cover: Rub the softened butter all over the turkey. Sprinkle the remaining salt and pepper on the skin. Remove the cheesecloth from the liquid, squeezing lightly to keep it damp, and drape it over the turkey, covering the breast and partially covering the legs.
- Roast the Turkey:
- Initial Cooking at High Heat: Place the turkey in the oven with the legs facing the back. Roast at 450°F / 230°C for 30 minutes.
- Baste and Reduce Heat: Use a pastry brush to baste the cheesecloth and any exposed parts of the turkey with the butter-wine mixture. Reduce the oven temperature to 350°F / 175°C and continue cooking, basting every 30 minutes.
- Remove Cheesecloth: After 3 hours, carefully remove the cheesecloth and turn the roasting pan so the breast faces the back of the oven. Baste with pan juices (or butter-wine mixture if needed). Cook for another hour, basting every 30 minutes.
- Check for Doneness: After 4 hours total cooking time, insert an instant-read thermometer into the thickest part of the thigh (avoiding the bone). The turkey is done when the thigh registers 180°F / 82°C and the stuffing reaches 140°F-160°F / 60°C-70°C. If the legs are not fully cooked, return the turkey to the oven for an additional 20-30 minutes.
- Rest the Turkey: Transfer the cooked turkey to a serving platter and let it rest for 30 minutes before carving.
- Skim the Pan Juices: Pour the pan juices into a measuring cup and let sit for 10 minutes. Skim off the fat from the surface.
- Deglaze the Pan: Place the roasting pan over medium-high heat. Add 1 cup / 240 ml of wine or water to the pan, scraping up the browned bits.
- Simmer the Gravy: Add the giblet stock, stir well, and bring to a boil. Reduce by half, about 10 minutes. Add the defatted pan juices and simmer for another 10 minutes.
- Strain and Serve: Strain the gravy into a warm gravy boat. Adjust seasoning and serve alongside the turkey.
Make the Gravy:
Notes
- Let the Turkey Rest Before Cooking: Always bring the turkey to room temperature for 2 hours before roasting. This ensures even cooking and prevents the meat from drying out.
- Don’t Skip the Cheesecloth: The soaked cheesecloth keeps the turkey moist while allowing the skin to turn golden and crispy. Make sure it’s damp but not dripping.
- Use an Instant-Read Thermometer: This is the most accurate way to check doneness. Insert it into the thickest part of the thigh without touching the bone for a perfect 180°F / 82°C reading.
- Baste Regularly for Flavor: Baste the turkey every 30 minutes to keep the meat tender and juicy. If pan juices run low, use the butter-wine mixture to keep the flavors rich.
- Rest the Turkey After Cooking: Let the turkey rest for at least 30 minutes before carving. This helps the juices settle, making the meat moist and easier to slice.
Martha Stewart Turkey Cheesecloth