ROAST TURKEY WITH CHEESECLOTH

Ingredients

• 1   2o pound turkey, giblets and neck removed from cavity
• 3 sticks butter, melted  plus 4 tablespoons butter at room temperature
• 1 bottle dry white wine
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper

Instructions

1. If frozen, thaw turkey in refrigerator, per instructions.  May take 3-4 days or sit in cold water in sink, changing the water every 30 minutes.
2. Rinse turkey with cool water and dry with paper towels.  Let stand for 2 hours at room temperature.
3. Place rack on lowest level in oven.  Heat oven to 450 degrees.
4. Combine melted butter and white wine in pan.  Keep slightly warm until ready to soak cheesecloth.
5. Fold a large piece of cheesecloth into quarters and cut it into a 17 inch, 4 layers square.
6. Immerse cheesecloth in the butter and wine; let soak.
7. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
8. Fold wing tips under turkey.
9. Tie legs loosely together.  Fold neck flap under and secure with a toothpick.
10. Rub turkey with softened butter.
11. Sprinkle with salt and pepper.
12. Lift cheesecloth out of liquid and squeeze slightly.  Spread it evenly over turkey, covering most of the turkey.
13. Cook turkey for 30 minutes.
14. Baste turkey with butter and wine (I ladle it straight from the pot)
15. Reduce oven to 350 degrees and continue to cook for 2 1/2 hours, basting every 30 minutes
16. Watch pan juices.  You may have to add a little water to keep from scorching until enough turkey juices have fallen into the pan.
17. After the 3rd hour of cooking, carefully remove and discard cheesecloth.
18. Baste turkey with pan juices or if not enough use the wine and butter.
19. Cook 1 more hour, basting after 30 minutes.  Check temperature with thermometer.  Should register 180 degrees when done.
20. When fully cooked transfer turkey to cutting board and let rest 30 minutes.
21. Make gravy.

Kathy’s Notes

The cheesecloth keeps the turkey moist and from browning too quickly.

We had an organic turkey from our local farm.  It was 10 pounds.  We adjusted time of roasting accordingly and the amount of butter, wine.  I roasted it 30 minutes at 450 degrees, basted it, turned the heat down to 350 degrees and roasted another 1 1/2 hours, basting every 30 minutes, removed cheesecloth and roasted another hour, again basting and checking temperature via thermometer after 30 minutes.  Delicious!

By KathyMillerTime
Martha Stewart