We ended up going out to dinner on Thanksgiving this year, but Joe and I really did want to have the traditional turkey dinner at some point at our own leisure. So when I happened upon the perfectly sized 10 lb. turkey at the store over the weekend, we opted for a little mid-week celebration. A Thanksgiving 2.0, if you will.
There are a lot of ways to roast a bird, but I stumbled across the cheesecloth method a few years ago and it has never failed to produce a juicy bird with a crisp skin. With Christmas on the horizon, I thought I’d share this with you as it’s a method that will work with just about any bird you choose to serve. This savory centerpiece is a definite crowd pleaser, and in my opinion it’s pretty easy to prep and cook. So let’s roast!
Cheesecloth Roasted Turkey
- One 10 lb. turkey
- 2 tbsp. kosher salt
- 1 head garlic, halved
- A few sprigs fresh parsley, thyme, and rosemary
- 1 lemon, quartered
- 1 onion, peeled and quartered
- **4 oz. unsalted butter
- **¼ cup chicken or turkey stock
- Cheesecloth (enough to put a double layer that covers the whole bird)
**If you have a larger turkey in the 18-20# range, double these amounts (8oz. butter and 1/2 cup stock respectively)
The day before roasting, rinse the turkey inside and out with cold water and then pat dry with paper towels.
Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours.
Remove the turkey from the refrigerator 1 1/2 hours prior to roasting to bring to room temperature.
Preheat the oven to 425 degrees F with the oven rack set on the lowest rung.
In the turkey’s neck cavity, place a few cloves of the garlic, a few sprigs of rosemary, thyme, parsley, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients.
In the body cavity, place half of the remaining garlic, half of the onion, 2 lemon quarters, and half of the remaining parsley and thyme.
Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.
In a medium saucepan over medium heat, melt the butter and add the remaining garlic, onion, lemon, and herbs to the pot with the stock. Bring to a boil, and then reduce to a simmer, cooking for 5 minutes. Remove from the heat and cool slightly.
Soak the cheesecloth in the butter mixture and then drape it in a double layer over the turkey.
Put the turkey in the oven and roast for 45 minutes, then turn the oven temperature down to 350 degrees F, and roast for another 15 minutes per pound (removing the cheesecloth for the final 20 minutes), or until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F (about 3 hours). Remove the turkey from the oven and let it rest for 20 minutes before carving.
As I said before, the skin is crisp and savory, while both the dark and light meat are juicy and flavorful. We enjoyed ours thoroughly with some macaroni and cheese and my apple-sausage dressing. The leftovers are tucked away for sandwiches, and maybe even sharing with Dioji and Zero. Don’t forget to save the carcass and any vegetable odds and ends to make turkey stock! Waste not, want not after all.
Hope you’re enjoying your holiday season as much as we are. Give this one a try soon. With it’s buttery cheesecloth robe, your bird will be dressed to impress and full of flavor.
Ciao for now,
Neen
Neen's Notes 
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