Mohamed Shili This delicious Julia Child Cheesecloth Turkey is a quick and easy meal that’s perfect for any occasion. With simple ingredients you likely have at home, you can create a rich, flavorful dish in no time. The [key feature, e.g., crispy mustard croûtes] adds a special touch, making this a must-try recipe for anyone who loves [type of dish].
Ingredients Needed
- 1 (20- to 21-pound) fresh whole turkey, giblets and neck removed
- 1 ½ cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, softened
- 1 (750-ml) bottle dry white wine
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- Classic stuffing (optional)
- 1 cup dry red or white wine (for gravy, optional)
- Giblet stock (for gravy)
How To Make Cheesecloth Turkey
- Rest turkey at room temperature: Remove turkey from refrigerator, unwrap, and let sit for 2 hours. Pat dry with paper towels.
- Preheat oven and prepare basting liquid: Preheat oven to 450°F with rack in lowest position. In a bowl, mix melted butter and white wine. Cut a large cheesecloth into a 17-inch, 4-layer square and soak it in the butter-wine mixture.
- Prep the turkey: Place turkey, breast side up, on a roasting rack in a heavy roasting pan. Remove any pop-up timer.
- Fold wing tips: Tuck wing tips under turkey.
- Stuff turkey: Sprinkle ½ teaspoon each of salt and pepper inside the turkey. Fill cavities loosely with stuffing. Bake any extra stuffing separately at 375°F for 45 minutes.
- Tie legs and secure neck flap: Tie legs loosely with kitchen string. Fold neck flap under and secure with toothpicks.
- Butter and season turkey: Rub softened butter all over the turkey. Sprinkle with remaining salt and pepper.
- Cover with cheesecloth: Squeeze excess liquid from cheesecloth, keeping it damp, and drape over turkey breast and partially over legs.
- Roast turkey: Place turkey in oven, legs first, and cook for 30 minutes.
- Baste and continue cooking: Reduce oven temperature to 350°F. Every 30 minutes, baste cheesecloth and exposed turkey with butter-wine mixture. Rotate pan if needed. If pan juices accumulate, remove excess for gravy.
- Remove cheesecloth and finish roasting: After 3 hours, carefully remove cheesecloth. Rotate roasting pan so breast faces the back of the oven. Baste with pan juices and continue roasting for 1 more hour, basting after 30 minutes.
- Check temperature: After 4 hours, insert an instant-read thermometer into the thickest part of the thigh (not touching bone). It should read 180°F, and stuffing should be between 140°F and 160°F. If needed, roast another 20-30 minutes.
- Rest turkey and collect juices: Transfer turkey to a platter and let rest for 30 minutes. Pour pan juices into a measuring cup, skim off fat, and prepare gravy.
- Make gravy: Place roasting pan over medium-high heat. Add 1 cup wine or water, scraping browned bits. Add giblet stock and reduce by half, about 10 minutes. Add defatted pan juices and simmer for 10 more minutes.
- Strain and serve: Strain gravy into a warm gravy boat. Serve turkey with stuffing and gravy.
Recipe Tips
- Let the Turkey Rest Before Cooking: Take the turkey out of the fridge 2 hours before roasting. This helps it cook evenly.
- Soak the Cheesecloth Well: Make sure the cheesecloth is fully soaked in butter and wine before placing it on the turkey. This keeps the meat juicy and flavorful.
- Baste Every 30 Minutes: Regular basting with butter and wine ensures a golden, crispy skin and prevents dryness.
- Check the Temperature Correctly: Use an instant-read thermometer and check the thickest part of the thigh. It should reach 180°F to be fully cooked.
- Rest the Turkey Before Slicing: Let the turkey sit for 30 minutes after cooking. This keeps the juices inside, making the meat tender and moist.
How To Store & Reheat Leftovers
- Refrigerate: Wrap Leftover Cheesecloth Turkey well or put it in a container. Keep in the fridge for 4 days.
- Freeze: Cut Leftover Cheesecloth Turkey and store it in freezer bags. Freeze for 3 months. To thaw, put it in the fridge a day before reheating.
- Reheating: Warm Leftover Cheesecloth Turkey in a 325°F oven for 20-30 minutes, covered with foil to keep it moist. Or, microwave in short bursts with a splash of broth to prevent drying out.
Nutrition Fact
Serving Size: 6 ounces cooked turkey with about 3 tablespoons gravy
- Calories: 354
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 149mg
- Sodium: 302mg
- Total Carbohydrate: 3g
- Sugars: 1g
- Protein: 43g
More Julia Child Recipes:
Julia Child Cheesecloth Turkey
Description
This delicious Julia Child Cheesecloth Turkey is a quick and easy meal that’s perfect for any occasion. With simple ingredients you likely have at home, you can create a rich, flavorful dish in no time. The [key feature, e.g., crispy mustard croûtes] adds a special touch, making this a must-try recipe for anyone who loves [type of dish].
Ingredients
Instructions
- Let the Turkey Rest Before Cooking: Take the turkey out of the fridge 2 hours before roasting. This helps it cook evenly.
- Soak the Cheesecloth Well: Make sure the cheesecloth is fully soaked in butter and wine before placing it on the turkey. This keeps the meat juicy and flavorful.
- Baste Every 30 Minutes: Regular basting with butter and wine ensures a golden, crispy skin and prevents dryness.
- Check the Temperature Correctly: Use an instant-read thermometer and check the thickest part of the thigh. It should reach 180°F to be fully cooked.
- Rest the Turkey Before Slicing: Let the turkey sit for 30 minutes after cooking. This keeps the juices inside, making the meat tender and moist.
Notes
- Let the Turkey Rest Before Cooking: Take the turkey out of the fridge 2 hours before roasting. This helps it cook evenly.
- Soak the Cheesecloth Well: Make sure the cheesecloth is fully soaked in butter and wine before placing it on the turkey. This keeps the meat juicy and flavorful.
- Baste Every 30 Minutes: Regular basting with butter and wine ensures a golden, crispy skin and prevents dryness.
- Check the Temperature Correctly: Use an instant-read thermometer and check the thickest part of the thigh. It should reach 180°F to be fully cooked.
- Rest the Turkey Before Slicing: Let the turkey sit for 30 minutes after cooking. This keeps the juices inside, making the meat tender and moist.
Julia Child Cheesecloth Turkey
