Cheesecloth Herb Butter Turkey Recipe

This Cheesecloth Herb Butter Turkey recipe combines the rich flavors of a tender, moist turkey with the aromatic essence of fresh herbs and a decadent herb-infused butter. Wrapping the turkey in cheesecloth during roasting not only keeps the meat incredibly juicy but also imparts a beautiful golden-brown hue, making it a show-stopping centerpiece for your holiday feast.

Course Holiday Recipes, Main Course

Cuisine American

Keyword Cheesecloth Herb Butter Turkey Recipe

Prep Time 30

Cook Time 3 30

Servings Servings

Calories 651kcal

Author Bon Appeteach

Equipment

Ingredients

Oragnic Cheesecloth
12-14 lb Turkey (if you're using a larger turkey see the notes section below)
2 sticks Melted Butter for the cheesecloth

Herb Butter

2 sticks Butter softened
2 tbsp Salt
1 tbsp Dried Rosemary
1 tbsp Dried Thyme
1 tbsp Paprika
2 tsp Black Pepper

Aromatics (For Basting and Stuffing)

6 cups Chicken Stock
3 Carrots large chop
3 Celery Stalks large chop
1 large Yellow Onion large chop
1 Lemon quartered
1 Orange for stuffing
Fresh Thyme Sprigs
Fresh Rosemary Sprigs

Instructions

Preheat the oven to 450 F. (to start, temperature will eventually be reduced). Adjust the oven racks as needed so the turkey and roasting pan will fit in the oven.
Remove the turkey from the packaging and remove as much moisture from the bird by patting it dry with paper towels both on the inside and outside. Remove and discard the neck and the bag from the inside of the bird.
In a bowl, combine the softened butter and dried herbs and spices to create a paste.
Gently separate the turkey skin from the breast and thigh meat by carefully sliding your hand between the skin and the meat, being cautious not to tear the skin.
Take the prepared compound butter and spread it evenly under the turkey skin, making sure to get some of the compound butter over the breast and thigh meat. You can use your fingers or a rubber spatula for this step.
Stuff the turkey cavity with the orange (if you need to halve or quarter it to allow it to fit you can) and a few rosemary and thyme sprigs.
Truss the turkey to ensure it cooks evenly. Use kitchen twine to tie the legs together and secure the wings to the body.
In the base of the roasting pan add the chopped carrots, celery, onion, lemon, and fresh herbs. Cover in the chicken stock and then add in the roasting rack. Place the turkey onto the rack.
Melt the other 2 sticks of butter and cut a piece of cheese cloth large enough to cover the turkey (I recommend folding the cheesecloth so it has 3-4 layers of fabric that will cover the bird entirely). Carefully dip the folded cloth into the melted butter so it is fully soaked and covered.
Gently drape the cheesecloth over the top of the bird so it is fully covered by the cheesecloth. Brush any remaining butter over the cloth and turkey as needed so it is fully covered.
Roast in the 450 F. oven for 30 minutes to start. Remove the turkey from the oven and reduce the temperature to 325 F. Then baste the turkey, pouring the liquid from the roasting pan over the cloth thoroughly. The cloth should be saturated before the turkey is returned to the oven.
Continue roasting for the next 2 hours or so, basting (as directed before) every 30 minutes to saturate the cloth.
After those 2 hours, carefully remove the cheesecloth. If the cloth is sticking slightly then baste and wet the cloth to help it easily remove from the skin of the bird (if not it could tear the skin). Baste the skin again without the cheesecloth and then return uncovered for a final 30 minutes of roasting or until the breast meat reaches an internal temperature of 165 F. Use a meat thermometer to ensure it is properly cooked.
Once the bird is fully cooked, remove it from the oven and let it rest for at least 20-30 minutes covered lightly with foil before slicing so the juices can rest. Slice and serve as desired.

Notes

Want to finish your turkey off with a delicious gravy? Check out my make ahead turkey gravy recipe.

If you have a turkey over 16 lbs, you may need additional cooking time. Try basting every 40-45 minutes instead or allow additional time at the end for browning (you can cover the turkey lightly with foil so it doesn't overbrown as well if needed). Always use a meat thermometer to ensure the bird reaches an internal temperature of 165 F.

I also have a video tutorial of this cook over on Instagram.

Nutrition