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My No Baste Holiday Cheesecloth Turkey is the only turkey recipe you’ll ever need. I’ve made at least 8 of these turkeys roasted with cheesecloth and every time, they come out perfect. Crispy skin. Moist meat.
As turkey recipes abound, I’m just like everyone else. I only cook a turkey once a year, so I watch all the cooking shows, and read the latest news on turkey cooking. When Michael Symon draped his turkey in a cheesecloth on the Chew a few years ago, and said “this bird will not need basting,” I knew I was in.
I didn’t use his Greek flavor profile, choosing my own, so feel free to adjust the recipe according to your favorite seasonings. I used oranges, thyme, sage, rosemary and shallots to season the bird and I made my own stock.
You can get your cheesecloth here.
The seasonings and spices are not as important as the technique. I think you could use chicken stock, salt and pepper and still come out a winner. But, I know you’ll fuss with your favorite herbs just like I do.
To Brine or Not to Brine Your Cheesecloth Roasted Turkey
I’m in good company with all the major chefs like Bobby Flay and Micheal Symon who don’t brine their turkey. Bobby Flay says that brining is for folks who overcook their turkey. A fresh turkey should not need brining. However, there is something called a dry brine, which is the secret to my roast chicken. You simply salt the turkey the day before, wrap in plastic, not unlike the way I roast a chicken.
What kind of turkey should you use to make turkey roasted with cheesecloth technique?
I think this is of paramount importance if you want a good tasting, healthy turkey.
I always buy a fresh turkey from a reliable source. I don’t think you need to spend $100 on a turkey, but I don’t recommend looking for a bargain. Do your homework. Dismiss hormone laden turkeys that don’t ever cook, and buy the best turkey you can find within reason. Having said that, even the $100 turkey can be a disaster if it’s cooked to death.
This is a tested recipe using a turkey which was humanely raised and vegetarian fed, free of antibiotics and growth hormones. It was absolutely perfect. Get my turkey gravy recipe here.
Temperature and Roasting Times for Roast Turkey
Turkey that is fresh, defrosting takes approximately 13 minutes per pound. Many ovens comes with a probe, which will release once the turkey (at the thigh) reaches the temperature you set, which should be 165° F. If you don’t have a built-in probe, use an instant read meat thermometer. Measure at the thigh, away from the bone. You may also want to check the temperature of your oven with this oven thermostat.
Tell me, do you watch cooking shows and use the recipes for your Thanksgiving dinner?
My Best Thanksgiving Recipes from Spinach Tiger
Click here or on this picture for over 60 of my tested Thanksgiving Recipes. I have made most of these recipes several times, and times and they are winners!
I’m really proud of this GRAIN FREE STUFFING RECIPE, new in 2017. It’s awesome and perfect for those following a low-carb or keto diet.
- Corn Bread Dressing
- Sage Sausage Apple Stuffing
- Stove Top Candied Sweet Potatoes
- Pennsylvania Dutch Corn Pudding
- Roasted Brussels Sprouts
- No Lump Mashed Potatoes
- Sweet Potatoes Biscuits
- Pear Cranberry Sauce
- Pumpkin Cream Cheese Tart
- Gluten Free Sweet Potato Biscuits
Check out the Thanksgiving Food Pinterest Board for some great recipes by top bloggers.
If you’re looking for sides and desserts, I have you covered in my Holiday Recipes Category. Don’t forget to check out my Turkey Leftovers post below. For fun, I’ll be cooking/baking lots of dishes on instagram stories, so please follow me there.
What to do with Turkey Leftovers
No Baste Holiday Turkey, Roasted with Cheesecloth Technique
Ingredients
- 1 12-15 pound turkey adjust amount of turkey stock for larger turkey
- salt
- 2 oranges quartered
- 4 large shallots peeled
- 3 sprigs thyme
- 1 sprig rosemary
- bunch of fresh sage leaves
- 2 celery sticks cut into thirds
- cheesecloth large enough for triple layer over turkey
- Turkey stock Recipe follows (can use a chicken stock, chicken broth)
- TURKEY STOCK INGREDIENTS
- 1 turkey neck
- 1 chicken back or chicken necks can use turkey wings
- 2 tablespoons grapeseed or canola oil
- Salt and freshly ground black pepper
- 2 onions quartered
- 2 carrots chopped in thirds
- 3 stalks celery chopped in thirds
- 1 teaspoon salt
- 2 teaspoon pepper
- 6 fresh sage leaves
Kitchen Tools Needed
- Organic Unbleached Cheesecloth order here
- Turkey Roasting Pan order here
- Turkey boat order here
- Turkey Platter order here
- Carving Knife order here
- Turkey Lifter order here
Instructions
- Clean turkey, removing everything inside. Check all cavities to remove included gizzards, liver, turkey neck, etc.
- Salt turkey generously, wrap in plastic, refrigerate overnight.
- When ready to roast, Wash salt off. Pat Dry. Allow to sit at room temperature 1 hour.
- Use warm/cool stock. Heat up first if taking out of refrigerator. Allow to cool.
- Preheat oven to 425.
- Pat inside of turkey dry. Season with salt and pepper.
- Stuff turkey with celery, oranges and sage, thyme, shallots, rosemary.
- If desired, place a few sage leaves in between breast flesh and breast skin.
- Place turkey in roasting pan, over a rack.
- Cover entire turkey with cheesecloth. Pour all of the turkey stock over the cheesecloth.
- Roast for 45 minutes at 425 degrees F..
- Lower to 350 degrees, and roast until the internal temperature of the thigh reaches a minimum 165.
- Allow to rest 30 minutes before carving.
- TURKEY STOCK INSTRUCTIONS
- Roast turkey and chicken parts in oven for 45 minutes at 350.
- Add chopped vegetables. Turn meat over and place over vegetables.
- Continue to roast for 35 minutes.
- Add turkey and vegetables and all pan drippings into 4 quarts of boiling water. Bring to simmer, and simmer for 2 hours on low heat.
- Cool. Skim fat. Use immediately or make day before, refrigerate.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
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I love this:
However, there is something called a dry brine, which is the secret to my roast chicken. You simply salt the turkey the day before, wrap in plastic, not unlike the way I roast a chicken.
Sooo…… you brine the turkey….and feel you are better than people who brine their turkeys… because that is for people who over cook them. I can dig that logic! Cook on!
what if you are making a larger turkey, like say a 20-24 lb. How many minutes should it be in the oven?
Can the cheesecloth be re-used? And would it still be as effective?
Thanks!
I’ve been doing my turkeys for years using this cheesecloth/butter/wine method and they have always come out absolutely beautiful and yummy delicious. This year I’ve purchased an Oster roaster oven. Has anyone ever tried using the cheesecloth IN the roaster oven?
Rhonda,
I’m not sure what you mean by roaster oven?
My mother and grandmother has done something like this for years. She would used the cheese cloth soak with turkey stock method; but also she will wrap the turkey as best as she can with a large brown paper bag that has been coated with butter all inside the bag. Then she will start the turkey high at 12 midnight or something, then turn the heat down to 200 degrees for the rest of the night. The turkey is out in the morning. The brown bag technique was used before foil was invented or used my most older cooks. I was always afraid that the bag will catch fire but it never did, so I really never sleep well that night. I try it once myself and it was moist and great.
I used this technique last year. It made the turkey very juicy and tender but still kept a nice golden brown crust, it was perfect!. I also place rosemary and garlic cloves on the breast I lifted the skin to keep the flavor within the Turkey. Everyone loved it. Repeating technique this year!,
My daugther-in-law’s mother used this technique and it really worked. Sorry to be late in commenting, Hurri Sandy made it impossible to have internet for over a week….
What is it that the cheesecloth is supposed to be doing?
What a great technique!
I’ve seen this technique around a bit lately and I’m so interested by it! I think I’ll try it on chicken prior to the turkey though… don’t think I have the cajones to do it before the Big Day! 🙂
beeeeeeautiful photos, to boot! 🙂
I have been brining my turkeys for 4 or 5 years and these past T-days the bird has been delicious. I buy a fresh Bell & Evans, never Butterball or store brand –I don’t care if its free! Fresh cooks up better than a thawed frozen, any day. I time it # lbs/per minute, and use a thermometer to read internal temps. No one needs salmonella ever, and you can’t always judge by color. I used to love the Food Network, but I think I OD’d on it and find most of their shows boring. I miss the old chefs. For holidays, I like my tried and true family faves handed down from my grandma, and her mom before her, and her mom…….can’t beat them. When I make these dishes, they are right there with me in the kitchen. 🙂 xo