The butteriest Thanksgiving turkey ever.
JAMES RANSOM; FOOD STYLING: RUTH BLACKBURN; PROP STYLING: CHRISTINE KEELY
Forget the turkey baster.
We have a better way to roast ajuicy turkeythis Thanksgiving.
Credit:JAMES RANSOM; FOOD STYLING: RUTH BLACKBURN; PROP STYLING: CHRISTINE KEELY
Cheesecloth is our secret weapon.
It not only adds flavor, but helps prevent the turkey from overbrowning.
Ingredients
1(14- to 16-lb.)
fresh or thawed, frozen whole turkey
2 12Tbsp.
Trim any excess fat and skin around neck and cavity, and reserve for another use or discard.
Pat turkey dry with paper towels, including inside of cavity.
(Do not detach skin completely.)
Season turkey on all sides with salt and pepper, including inside of cavity and underneath skin on breasts.
Place onion, rosemary sprigs, garlic cloves, and bay leaves in cavity.
Tie ends of legs together with kitchen twine, and tuck wing tips behind back.
Fold a 9x20-inch piece of cheesecloth in half twice so it is 4 layers thick.
Submerge in butter mixture, allowing cheesecloth to absorb mixture.
Remove cheesecloth, and unfold until it is 2 layers thick.
Cover remaining butter mixture in saucepan to keep warm.
Bake turkey in preheated oven until cheesecloth appears dry, about 30 minutes.
Carefully baste cheesecloth with some of the reserved butter mixture.
(If all the mixture is used, baste with any juices that have accumulated in roasting pan.)
Gently remove and discard cheesecloth, being careful not to tear the skin.
Remove turkey from oven, and let rest at room temperature 30 minutes.
(Internal temperature will continue to rise as turkey rests, reaching a minimum of 165F.)
