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4.70 from 10 votes

No Baste Holiday Turkey, Roasted with Cheesecloth Technique

Cheesecloth no baste turkey adapted from Michael Symon, turkey stock adapted from Guy Fieri. Perfectly moist, golden brown turkey with no opening oven to baste.
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Entree
Cuisine: American
Servings: 10
Author: Angela Roberts

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

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.