Frederic Melton
Cheesecloth is a lightweight fabric that can be draped over a turkey to hold in moisture and keep the basting liquid in constant contact with the meat. It is both absorbent and porous, allowing the turkey to roast rather than steam. The cheesecloth also shields the skin from the direct heat of the oven, preventing it from browning faster than the meat cooks. When choosing a cheesecloth for your turkey, it is important to select a size that will fit over the top and sides of the bird. The cheesecloth should be folded into a large enough rectangle and soaked in a butter and wine mixture before being draped over the turkey.
Characteristics and Values of Cheesecloth for Turkey:
| Characteristics | Values |
|---|---|
| Purpose | Holds juices in place on the skin as you baste |
| Fabric | Lightweight |
| Preparation | Soak in wine and butter |
| Basting | No basting required; cheesecloth naturally bastes the turkey |
| Browning | Allows turkey to brown |
| Moisture | Keeps the turkey moist |
| Temperature | Remove towards the end of cooking to allow the turkey to cook uncovered |
| Internal Temperature | Remove when internal temperature reaches 160-162°F |
| Results | Tender turkey with crispy, golden skin |
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What You'll Learn
Why use cheesecloth?
Cheesecloth is a lightweight fabric that is both absorbent and porous. It is an ideal material to hold in moisture and keep the basting liquid in constant contact with the turkey. The cheesecloth shields the skin from the direct heat of the oven so it doesn't brown faster than the meat cooks. It allows evaporation and air circulation so the turkey roasts instead of steaming.
The cheesecloth naturally bastes the turkey throughout the cooking process. The butter slowly releases from the cloth and coats the turkey as it cooks. This ensures that the turkey remains moist and juicy. The cheesecloth also protects the skin and gives it a golden-brown colour.
The cheesecloth method is a classic, old-school way of cooking a turkey. It is a simple technique that delivers a beautifully cooked, deeply flavoured bird. When you baste a turkey without cheesecloth, the juices ordinarily run off. However, covering the bird with cheesecloth holds the juices in place.
The cheesecloth can be soaked in a mixture of wine and butter, which, as the turkey cooks, mingles with the ingredients soaked in the cheesecloth to create a superbly flavourful meal. The butter in the basting liquid makes it rich and helps brown the turkey. The cheesecloth can be draped over the turkey and tucked in on the sides. It can also be used to cover the turkey breast, going about halfway down the sides of the turkey.
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How to prepare the cheesecloth
Preparing the cheesecloth is a simple process, but it is important to get it right to ensure a juicy, flavoursome turkey.
Firstly, cut your cheesecloth to size. You will need a large piece, folded into quarters and cut into a 17-inch, 4-layer square. This will be draped over the turkey breast, so it should be large enough to cover the top and sides of the turkey. You can also double up the cheesecloth for a thicker barrier.
Next, melt some butter in a saucepan and add other flavourings such as wine, stock, herbs, and spices. You can also add some of the juices from the turkey itself to the mixture. This mixture will be absorbed by the cheesecloth and will baste the turkey as it cooks.
Now, submerge the cheesecloth in the butter mixture, ensuring it is fully coated. You can also rub the butter mixture over the turkey itself, under the skin, and on top of the skin. This will add extra flavour and moisture to the meat.
Finally, drape the cheesecloth over the turkey, covering the breast and halfway down the sides. You can now put the turkey in the oven and cook according to the weight and size of the bird. The cheesecloth will naturally baste the turkey as it cooks, but you can also baste it with the butter mixture or pan juices every 20-30 minutes for extra flavour and to ensure even cooking.
After the turkey is cooked, carefully remove and discard the cheesecloth. Allow the turkey to rest for at least 15 minutes before carving, so that the juices can settle and the meat stays moist.
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Preparing the turkey
Firstly, remove the turkey from the refrigerator and let it stand at room temperature for 2 hours. Then, pat the turkey dry with paper towels and place it breast-side up in a roasting pan.
Next, prepare the cheesecloth. Cut a large piece of cheesecloth into a 3 1/2 ft by 1 1/2 ft rectangle. You can also try folding the cheesecloth into quarters and cutting it into a 17-inch, 4-layer square. In a bowl, combine melted butter with white wine and herbs, such as thyme and sage. You can also add chicken or turkey stock. Fully submerge the cheesecloth in this mixture and coat it evenly.
Loosen the skin of the turkey breast with your fingers and rub some of the butter mixture underneath. Season the turkey inside and out with salt and pepper. You can also add aromatics to the large cavity, such as onion, celery, lemon, garlic, fresh herbs, and carrots.
Drape the cheesecloth over the turkey, making sure it covers the breast and extends about halfway down the sides. Place the turkey legs-first into the oven and cook at 325°F for 30 minutes. If your roasting pan only fits sideways, turn the pan every hour to ensure even cooking.
After 30 minutes, start basting the turkey both under and over the cheesecloth with butter, wine, or pan juices. Do this every 30 minutes, ensuring the cheesecloth remains moist. The cheesecloth will naturally baste the turkey, keeping it moist and protecting the skin from direct heat.
After about 3 hours, remove the cheesecloth and continue roasting the turkey for another 45 minutes to 1 hour and 15 minutes. Baste occasionally and check the temperature in the thickest part of the thigh. The turkey is done when it reaches an internal temperature of 165°F to 175°F.
Let the turkey rest loosely covered in foil. Carve and serve!
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Cooking the turkey
Preparation:
Before cooking, ensure your turkey is fully thawed. Remove it from the refrigerator and let it stand at room temperature for about 2 hours. Pat the turkey dry with paper towels. Prepare the turkey by removing any giblets or packaging. Place the turkey breast side up on a roasting rack in a heavy metal roasting pan. If you wish to stuff the turkey, fill the cavities loosely with your chosen ingredients such as herbs, spices, or vegetables. Do not overstuff the turkey as it may affect cooking time and temperature.
Cheesecloth Preparation:
Combine melted butter, wine, and herbs of your choice in a bowl. You can also add chicken or turkey stock to this mixture. Cut and fold a large piece of cheesecloth to fit the size of your turkey. Immerse the cheesecloth in the butter mixture, allowing it to soak and absorb the flavours. You can also rub butter under the skin of the turkey for extra flavour and moisture.
Cooking:
Drape the soaked cheesecloth over the turkey, covering it evenly. Place the turkey in the oven and cook at a temperature between 325°F and 450°F. The cooking time will depend on the size of your turkey. For a 20-pound bird, Martha Stewart recommends cooking at 450°F for 30 minutes, then reducing the temperature to 350°F and cooking for an additional 2.5 hours. Baste the turkey with butter, wine, or pan juices every 30 minutes to ensure moisture and flavour.
Final Steps:
After the initial cooking time, remove the cheesecloth and continue roasting the turkey for another 45 minutes to 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F to 175°F. Remove the turkey from the oven, cover it loosely with foil, and let it rest. Carve and serve the juicy and flavourful turkey!
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Removing the cheesecloth
The cheesecloth should be removed towards the end of the cooking process. The exact timing depends on the recipe and the size of the turkey. Some recipes suggest removing the cheesecloth with 30 minutes of cooking time remaining. This allows the turkey to cook uncovered for the final half-hour. Other recipes suggest removing the cheesecloth with 45 minutes to 1 hour and 15 minutes of cooking time remaining.
When removing the cheesecloth, you should aim for the turkey to be evenly and beautifully browned. The internal temperature of the turkey in the thickest areas should be around 160-162°F. After removing the cheesecloth, cover the turkey loosely with foil and continue cooking.
Before serving, check the temperature again. The turkey is ready to be carved and served when the temperature in the thickest areas reaches 165°F. Pulling the turkey out just before it hits this temperature and letting it rest will help to ensure the meat is juicy.
Some recipes suggest basting the turkey with pan juices or butter and wine after removing the cheesecloth. This can be done when you remove the cheesecloth or during the final stage of cooking.
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Frequently asked questions
Cheesecloth is both absorbent and porous, making it the ideal material to hold in moisture and keep the basting liquid in constant contact with the turkey. It also shields the skin from the direct heat of the oven so it doesn’t brown faster than the meat cooks.
Cheesecloth can usually be found in the cleaning section of the grocery store. During the holidays, you may be able to find it on endcap displays or in the baking section. You can also buy it on Amazon.
You should use a lightweight cheesecloth that is folded into multiple layers to cover your turkey.
The cheesecloth should be large enough to cover the top and sides of the turkey. Cut a large piece of cheesecloth into a rectangle that is approximately 3.5 ft by 1.5 ft. You can then fold it in half widthwise to create a double layer.
After about an hour of cooking, the cheesecloth will begin to brown along with the turkey. You can leave it in place until about 30 minutes before your turkey is done. Then, remove the cheesecloth and allow the turkey to cook uncovered for about another 20-30 minutes.
