Andy Montoya
Using cheesecloth to cook turkey is a popular method that results in moist and juicy meat. Cheesecloth is a porous material that shields the skin from direct heat, allowing the turkey to roast evenly without steaming. The cloth is soaked in a butter and wine mixture and draped over the turkey to baste it. This technique keeps the meat moist and infuses it with flavour. The cloth is removed towards the end of the cooking process to let the skin brown. This method is a favourite of celebrity chef Martha Stewart, who uses a quadruple layer of cheesecloth to cook her turkeys.
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What You'll Learn
Soak the cheesecloth in butter and wine
The cheesecloth method is a popular way to cook a turkey, resulting in a tender bird with crispy, golden skin. The cheesecloth is soaked in a mixture of butter and wine and draped over the turkey to keep the meat moist and allow it to brown evenly.
To begin, combine melted butter and white wine in a bowl. The exact proportions may vary depending on your recipe and the size of your turkey. For a large turkey, you may need a larger quantity of the mixture. You can melt the butter in the microwave in 30-second increments to avoid overheating it.
Once you have prepared the butter and wine mixture, it's time to prepare the cheesecloth. Cut a large piece of cheesecloth to an appropriate length, keeping in mind that it will be folded and draped over the turkey. You can follow specific measurements provided by some recipes, such as cutting a 17-inch, 4-layer square by folding a large piece of cheesecloth into quarters.
Now, it's time to soak the cheesecloth. Immerse the cut cheesecloth in the butter and wine mixture, allowing it to absorb the liquid fully. You can use your fingers or a brush to ensure the cheesecloth is thoroughly coated. This step is crucial, as it ensures that the turkey will be basted continuously during the cooking process.
After soaking, carefully remove the cheesecloth from the mixture and open it fully above the turkey, which should be placed in a roasting pan. Drape the cheesecloth over the turkey, covering it as if you were doing a papier-mâché craft. Tuck in the sides and ends to ensure a snug fit. You can even fold the cheesecloth for a double layer of protection.
The soaked cheesecloth will now work its magic, keeping your turkey moist and flavourful during the cooking process. Remember to follow the specific cooking instructions provided by your chosen recipe, including basting intervals and oven temperatures. Enjoy your juicy and tender turkey!
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Drape the cheesecloth over the turkey
Before draping the cheesecloth, it is important to soak it in a liquid such as butter, wine, or a combination of the two. The cheesecloth should be fully soaked and covered in the liquid before being gently draped over the turkey. It is important to ensure that the cheesecloth is fully covering the turkey by tucking in the sides as you drape it and folding it over itself for extra layers.
The cheesecloth will help to shield the skin of the turkey from the direct heat of the oven, preventing it from browning faster than the meat cooks. It also allows for evaporation and air circulation, ensuring that the turkey roasts rather than steams.
The number of layers in the cheesecloth will depend on the size of the turkey and the desired level of insulation. For a larger turkey or more insulation, you can fold the cheesecloth to create 3-4 layers, while a single layer may be sufficient for a smaller bird.
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Truss the turkey
Trussing a turkey involves binding the bird with kitchen twine to hold the wings and legs close to the body, giving it a compact shape. This helps the turkey cook evenly and brown beautifully, while also making it look prettier on the platter.
To truss a turkey, start by making sure the bird is completely thawed, which is best done in the refrigerator over a day or two. Remove the neck, gizzards, and innards from the cavity, rinsing and patting the turkey dry before letting it come to room temperature for about 30 minutes. You can keep the neck for gravy.
Now, you're ready to truss. Take a long piece of kitchen twine and lay the turkey on a cutting board with the drumsticks pointed toward you. Tuck the tips of the wings firmly under the shoulders to prevent scorching and help stabilize the turkey when carving. Turn the turkey so the opening of the chest cavity is facing you, and loosely fill it with stuffing or aromatics like chopped onions, carrots, and herbs if desired.
Position the midpoint of the twine between the turkey legs and bring them together. Wrap the twine around the legs a couple of times and tie firmly, cutting off most of the excess. Take each length of twine and put one side under a drumstick, looping it over, and then do the same with the other side. Pull the ends tight to bring the drumsticks together, then wrap the twine back underneath the breasts.
Finally, bring the twine back to the front of the bird and tie a tight double knot just under the tip of the breasts. Cut off any remaining excess twine. And that's it—your turkey is now trussed and ready for roasting!
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Baste the turkey
To baste a turkey with cheesecloth, you will need to prepare a mixture of butter and wine. The mixture should be warmed on low heat on the stove. You can also add herbs to the mixture for extra flavor.
Once the mixture is ready, cut a piece of cheesecloth large enough to cover the turkey. It is recommended to fold the cheesecloth so it has 3-4 layers of fabric that will cover the bird entirely. Dip the cheesecloth into the butter and wine mixture until it is fully soaked.
Carefully remove the cheesecloth from the mixture and gently squeeze out any excess liquid. Drape the cheesecloth over the turkey, making sure to cover it entirely. You can brush any remaining butter or wine mixture over the cloth and turkey as needed.
Place the turkey in the oven and baste every 20-30 minutes. The cooking time will depend on the size of your turkey. As a general guideline, allow 15-20 minutes per pound if stuffed, and a little less if unstuffed.
Remove the cheesecloth 30-45 minutes before taking the turkey out of the oven. Baste well to brown the skin and loosen the cheesecloth if it is sticking.
Allow the turkey to rest for at least 15-30 minutes before slicing, so that the juices can redistribute and the meat stays moist.
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Remove the cheesecloth
When it comes to removing the cheesecloth from your turkey, timing is crucial. Most sources recommend removing the cheesecloth 30 to 45 minutes before the turkey is ready to be taken out of the oven. This will give the skin enough time to brown without the cheesecloth.
However, if you're cooking a large turkey, you may need to adjust the timing. For a turkey over 16 pounds, you should consider basting every 40 to 45 minutes or allowing additional time at the end for browning. You can also cover the turkey lightly with foil to prevent overbrowning.
Before removing the cheesecloth, check if it's sticking to the skin. If it is, baste the turkey well to loosen the cheesecloth and prevent tearing the skin.
Once you've removed the cheesecloth, continue basting the turkey without it until the end of the cooking process. This will ensure the skin develops a beautiful colour and flavour.
Finally, when the turkey is fully cooked and you've removed it from the oven, let it rest for at least 15 to 30 minutes. This will allow the juices to redistribute and ensure a juicy, flavourful turkey.
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Frequently asked questions
Cheesecloth is both absorbent and porous, making it ideal for holding in moisture and keeping the basting liquid in constant contact with the turkey. It also shields the skin from the direct heat of the oven, preventing it from browning faster than the meat cooks.
Cut the cheesecloth to an appropriate length, allowing for the fact that it is usually folded lengthwise in thirds. You can then soak it in a butter and wine sauce, or simply melt butter, before covering the turkey.
After soaking the cheesecloth, carefully lift it out of the liquid and gently squeeze out any excess. Then, drape the cloth over the breast of the turkey, tucking it in as you go. You can then brush any remaining butter over the cloth and turkey.
Basting times depend on the size of your turkey and your oven temperature. For a large turkey, basting every 40-45 minutes is recommended. However, basting adds moisture and flavour, so you must find a balance between cooking time and basting time.
Remove the cheesecloth 30-45 minutes before removing the turkey from the oven. If the cheesecloth is sticking, baste it well to loosen it from the skin.
