SUPER JUICY TURKEY BAKED IN CHEESECLOTH AND WHITE WINE
Recipe for super juicy Turkey baked in cheesecloth and white wine with a herb butter rub from Serena Simply From Scratch.
INGREDIENTS
1 whole Turkey (Preferable fresh and all-natural not injected with any solution.)
1/2 cup Butter, Melted
2 cups Dry White Wine
2 cups Chicken Or Turkey Stock
1 cup Butter, Softened
2 tablespoons Fresh Sage, Stem Removed and Chopped
2 tablespoons Fresh Rosemary, Stem Removed and Chopped
1 tablespoon Fresh Thyme, Stem Removed, and Chopped
1 whole Lemon, Zested (Preferably Organic)
4 cloves Garlic, Minced
3 teaspoons salt
2 sq yards Unbleached Cotton Cheesecloth
INSTRUCTIONS
Preheat oven to 300 degrees.
Add 2 cups of water to the bottom of the roasting pan.
Mix melted butter, white wine, and stock in a medium-sized saucepan. Set aside.
Combine softened butter, sage, rosemary, thyme, lemon zest, garlic, and salt. Mix until well combined.
Pat turkey dry with paper towels.
Rub 2/3rds of the softened butter and herb mixture under the skin over the top turkey breast, and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
If stuffing turkey, stuff at this time and tie legs together. Secure skin flap in the back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in the back, and tuck wings under turkey.
Take cheesecloth and fold large enough to cover the top and sides of the turkey.
Dip cheesecloth into white wine/butter mixture. Cover the top and sides of the turkey with cheesecloth.
Heat butter/white wine mixture on low to warm, and use for basting. When butter white wine mixture runs low use the pan juices.
Place turkey in the oven and baste every 20-30 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow anywhere from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29-pound turkey.
Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen from the skin.
Allow turkey to rest 15 minutes before slicing to allow juices to soak back into the meat. Prepare gravy during this time with remaining pan juices.
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