Martha Stewart’s Turkey Cheesecloth Method

Martha Stewart’s Turkey Cheesecloth Method is one of the most reliable ways to roast a beautifully golden turkey with tender, juicy meat and crisp, flavorful skin. The butter-soaked cheesecloth gently bastes the turkey as it roasts, helping the breast stay moist while creating a rich, deep color across the surface. This classic holiday roasting technique looks impressive but is surprisingly easy to follow, even for beginner cooks. With a preparation time of around 30 minutes and a roasting time of about 3 to 4 hours, this method delivers a stunning centerpiece worthy of any Thanksgiving or festive table.

Ingredients

For the Turkey

• 1 whole turkey, 5.5 to 6.5kg
• 2 tablespoons coarse salt
• 1 tablespoon freshly ground black pepper
• 1 large onion, quartered
• 1 lemon, quartered
• 1 head garlic, halved crosswise
• 6 fresh thyme sprigs
• 6 fresh sage leaves
• 4 fresh rosemary sprigs

For the Butter Mixture

• 450g unsalted butter
• 250ml dry white wine

For the Cheesecloth Method

• 1 large piece cheesecloth, enough to cover the turkey breast completely
• Kitchen twine, for tying legs
• Roasting pan with rack

Preparation and Cooking Time

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes to 4 hours
• Total Time: About 4 hours 30 minutes
• Servings: 12

How to Make Martha Stewart’s Turkey Cheesecloth Method

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place an oven rack in the lowest third of the oven so the turkey has enough room to roast evenly.
• Prepare the turkey: Remove the giblets and neck from the turkey cavity. Pat the turkey completely dry with paper towels. Season the cavity generously with salt and black pepper.
• Fill the cavity: Place the onion, lemon, garlic, thyme, sage, and rosemary inside the turkey cavity. Tie the legs loosely together with kitchen twine.
• Season the outside: Rub the entire outside of the turkey with salt and black pepper. Place the turkey breast-side up on a roasting rack set inside a large roasting pan.
• Prepare the butter mixture: In a small saucepan, melt the butter over low heat. Stir in the white wine and mix well until fully combined.
• Soak the cheesecloth: Fold the cheesecloth into a rectangle large enough to cover the turkey breast and upper legs. Soak it completely in the warm butter and wine mixture.
• Cover the turkey: Carefully drape the soaked cheesecloth over the turkey breast and legs. Brush any remaining butter mixture over the turkey.
• Begin roasting: Roast the turkey for 30 minutes at 220°C. This initial high heat helps develop rich golden colour on the skin.
• Reduce the temperature: Lower the oven temperature to 180°C or 160°C fan. Continue roasting, basting the cheesecloth and exposed turkey every 30 minutes with pan juices.
• Remove the cheesecloth: About 1 hour before the turkey finishes cooking, carefully remove the cheesecloth. Continue roasting uncovered so the skin becomes crisp and beautifully browned.
• Check for doneness: Roast until a meat thermometer inserted into the thickest part of the thigh reads 74°C. The juices should run clear when pierced.
• Rest before carving: Transfer the turkey to a carving board and loosely cover with foil. Let it rest for at least 30 minutes before carving so the juices redistribute properly.

Tips for the Best Martha Stewart’s Turkey Cheesecloth Method

Why use cheesecloth on turkey?

The butter-soaked cheesecloth protects the breast meat from drying out while continuously basting the turkey during roasting. It also helps create deep golden colour without burning the skin.

How do I keep the turkey moist?

Do not skip the resting period after roasting. Resting allows the juices to settle back into the meat, keeping every slice juicy and tender.

Can I use dried herbs instead of fresh?

Fresh herbs provide the best flavour and aroma, but dried herbs can be used in smaller amounts if needed. Use about one-third of the quantity.

What if the turkey browns too quickly?

Loosely cover darker areas with foil if the skin begins to brown too much before the turkey is fully cooked.

Should I baste the turkey often?

Basting every 30 minutes is enough. Opening the oven too frequently can lower the temperature and increase cooking time.

Serving Suggestions

• Serve with classic mashed potatoes and turkey gravy
• Pair with roasted Brussels sprouts and carrots
• Add cranberry sauce for sweetness and balance
• Serve alongside stuffing or dressing
• Use leftovers for sandwiches, soups, and salads

Storage

Room Temperature

Do not leave cooked turkey at room temperature for more than 2 hours.

Refrigerator

Store leftover turkey in airtight containers in the refrigerator for up to 4 days. Slice the meat before storing for easier reheating.

Freezing

Freeze cooked turkey in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 3g
• Protein: 58g
• Fat: 30g
• Saturated Fat: 14g
• Sodium: 740mg

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

Martha Stewart’s Turkey Cheesecloth Method

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic roasted turkey method using butter-soaked cheesecloth to create juicy meat and beautifully golden, crisp skin.

Ingredients

• 1 whole turkey, 5.5 to 6.5kg

• 2 tablespoons coarse salt

• 1 tablespoon freshly ground black pepper

• 1 large onion, quartered

• 1 lemon, quartered

• 1 head garlic, halved crosswise

• 6 fresh thyme sprigs

• 6 fresh sage leaves

• 4 fresh rosemary sprigs

• 450g unsalted butter

• 250ml dry white wine

• 1 large piece cheesecloth

Directions

• Preheat oven to 220°C or 200°C fan and position the rack in the lower third of the oven.
• Remove giblets and pat the turkey dry with paper towels.
• Season the cavity and fill with onion, lemon, garlic, thyme, sage, and rosemary.
• Season the outside of the turkey and place it on a roasting rack.
• Melt butter and stir in the white wine.
• Soak the cheesecloth in the butter mixture and drape it over the turkey.
• Roast the turkey for 30 minutes at high heat.
• Reduce oven temperature to 180°C and continue roasting, basting every 30 minutes.
• Remove the cheesecloth during the final hour so the skin crisps and browns.
• Cook until the thigh reaches 74°C, then rest for 30 minutes before carving.

Notes

• Butter-soaked cheesecloth helps keep the breast meat juicy.
• Always rest the turkey before carving for the best texture.
• Use a thermometer for accurate cooking results.