Cheesecloth Turkey Hack
Discover the cheesecloth turkey hack for perfectly moist, golden-brown turkey. This butter-soaked cheesecloth method ensures even cooking and incredible flavor.
Equipment
- oven
- roasting pan
- rack
- small saucepan
- paper towels
- measuring cups
- measuring spoons
- tongs
- cutting board
- meat thermometer
Ingredients
Turkey and Basting
- 1 (12-14 pound) whole turkey, thawed
- 1 large piece cheesecloth large enough to cover turkey
- 1 cup unsalted butter
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 325°F. Remove the turkey from its packaging, discard the giblets and neck from the cavity, and pat the entire bird completely dry inside and out with paper towels.
- In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, stir in 2 teaspoons of kosher salt, 1 teaspoon of black pepper, 2 teaspoons of dried thyme, and 1 teaspoon of garlic powder to create a seasoned butter baste.
- Fully submerge one large piece of cheesecloth into the seasoned melted butter until it is completely saturated. Carefully wring it out slightly so it is dripping wet but not dripping excessively.
- Drape the butter-soaked cheesecloth loosely over the entire top of the dry turkey, covering the breast, legs, and wings completely.
- Place the turkey on a rack in a roasting pan and pour 1 cup of low-sodium chicken broth into the bottom of the pan. Transfer to the preheated oven.
- Roast the turkey for approximately 13-15 minutes per pound, basting the cheesecloth with pan juices every 45 minutes. The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Carefully remove the roasting pan from the oven. Using tongs, peel the cheesecloth off the turkey—it will be very hot and may stick slightly. Discard the cheesecloth.
- Let the turkey rest on a cutting board for at least 30 minutes before carving to allow the juices to redistribute, resulting in moist, tender meat.
Notes
Let turkey rest for at least 30 minutes before carving for the juiciest results. Discard the cheesecloth after use.