Martha Stewart Turkey Cheesecloth Recipe

This golden-brown, butter-soaked Martha Stewart Turkey Cheesecloth Recipe is made with a whole turkey, dry white wine, and melted butter, ready in about 4 to 5 hours. The wine-infused cloth acts as a self-basting shield, keeping the breast meat incredibly succulent while the skin crisps to perfection. I finally stopped worrying about dry holiday birds after switching to this foolproof method.

The Secret To Getting It Right

I used to struggle with the classic Thanksgiving dilemma: by the time the dark meat was cooked safe, the breast meat was as dry as cardboard. Martha’s technique solves this by using a four-layer cheesecloth soaked in butter and wine to slow down the cooking of the breast. It essentially steams the delicate white meat in savory fats while the rest of the bird roasts, ensuring everything finishes at the same time.

The first time I made this, I made the mistake of panicking when I peeled off the cheesecloth; the skin underneath looked pale and unappetizing. Trust the process, because that final hour of roasting without the cloth transforms the skin into the deep, glossy mahogany color you see in magazines. It requires a bit more babysitting with the basting brush, but the result is the juiciest turkey I have ever served.

Martha Stewart Turkey Cheesecloth Recipe Ingredients

• 1 fresh whole turkey (18 to 20 pounds), giblets and neck removed
• 1 ½ cups (3 sticks) unsalted butter, melted
• 4 tablespoons unsalted butter, softened (for rubbing)
• 1 bottle (750 ml) dry white wine (such as Sauvignon Blanc)
• 2 teaspoons coarse salt, plus more for seasoning
• 2 teaspoons freshly ground black pepper
• 1 package cheesecloth (100% cotton)

For the cavity (if not stuffing):

• 2 medium onions, peeled and quartered
• 2 stalks celery, chopped
• 2 carrots, chopped
• Fresh herbs (thyme, sage, rosemary)

How To Make Martha Stewart Turkey Cheesecloth Recipe

1. Prep the Bird: Remove the turkey from the fridge 1 hour before roasting to let it come to room temperature. Rinse the turkey (optional) and pat it very dry with paper towels inside and out. Preheat your oven to 450°F with the rack in the lowest position.
2. Prepare the Soaking Mixture: In a medium bowl or saucepan, combine the 1 ½ cups of melted butter and the bottle of white wine. Fold your cheesecloth into quarters to create a four-layer thick square large enough to cover the turkey breast. Submerge the cloth in the butter-wine mixture and let it soak.
3. Season and Truss: Season the main cavity generously with salt and pepper. Stuff loosely with aromatics (onions, celery, carrots, herbs) or your preferred stuffing. Tie the legs together with kitchen twine and tuck the wing tips under the body.
4. Apply the Butter: Rub the softened 4 tablespoons of butter all over the turkey skin. Sprinkle the exterior generously with salt and pepper.
5. Drape the Cloth: Lift the cheesecloth from the liquid, squeezing it slightly so it’s dripping wet but not pouring everywhere. Drape it evenly over the turkey breast and halfway down the sides of the legs.
6. Initial Roast: Place the turkey in the oven and roast at 450°F for 30 minutes. Then, reduce the temperature to 350°F.
7. Baste and Roast: Continue roasting at 350°F. Every 30 minutes, baste the turkey over the cheesecloth using the remaining butter-wine mixture and pan juices. This keeps the cloth wet and the bird moist.
8. Remove the Cloth: After about 2 ½ to 3 hours of total cooking time, carefully peel off and discard the cheesecloth. The skin will be pale.
9. Final Browning: Baste the exposed skin with pan juices. Roast for another 1 to 1 ½ hours, basting every 30 minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Let rest for at least 30 minutes before carving.

Recipe Tips

• Double the Cloth: Ensure your cheesecloth is folded into at least four layers. A single layer will dry out too quickly in the high heat and won’t hold enough basting liquid to effectively steam the breast.
• Watch the Skin: After removing the cloth, if the skin starts browning too fast before the meat reaches temperature, loosely tent a piece of foil over the dark spots to prevent burning.
• Don’t Skip the Wine: The acidity in the wine helps tenderize the meat and balances the richness of the butter. If you cannot use alcohol, substitute with an equal amount of high-quality turkey or chicken stock.
• Room Temp Matters: Letting the turkey sit out for an hour before cooking ensures it cooks more evenly. A fridge-cold bird will seize up in the oven and take much longer to roast.

What To Serve With Roast Turkey

A rich homemade gravy made from the buttery wine drippings is non-negotiable for this dish. Serve it alongside creamy mashed potatoes or a classic sage and onion stuffing to soak up the savory sauce. For a pop of color and acidity, a fresh cranberry orange relish cuts through the richness of the buttery meat perfectly.

How To Store

Carve all remaining meat off the bone within two hours of serving. Store the leftovers in airtight containers in the refrigerator for up to 3 to 4 days. For longer storage, freeze the meat in freezer-safe bags with a splash of gravy to keep it moist for up to 3 months.

FAQs

Can I use parchment paper instead of cheesecloth?
No, parchment paper blocks the heat and moisture transfer. The cheesecloth allows the butter and wine to seep through continuously while breathing, which is essential for this specific technique.

What if the cheesecloth sticks to the skin?
If the cloth feels stuck when you try to remove it, spoon some hot pan juices over it to loosen the solidified butter. It should peel away easily once remoistened.

Do I really need that much butter?
Yes, the large amount of butter is crucial for the soaking liquid. It ensures the cheesecloth stays wet and oily, preventing it from burning and keeping the turkey breast protected during the long roast.

Nutrition

• Calories: 580
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 165mg
• Sodium: 420mg
• Total Carbohydrate: 1g
• Protein: 65g

Try More Recipes:

• Martha Stewart 3 Ingredient Fettuccine Alfredo Recipe
• Martha Stewart Meatloaf 101 Recipe
• Martha Stewart Baked Ziti Recipe