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Posted by / Thursday, December 5, 2013

Super Juicy Turkey Baked In Cheesecloth And White Wine


Yipeee! Colt and I finally were able to take a Turkey worthy photo of the bird this year! 
Isn't it a beaut!
We had a team effort to tackle the Turkey this year! For the first time in 14 years I didn't stuff the bird.
Not only was the Turkey super juicy as always but it cooked faster which is always a plus.
I never thought I would say this but I am forever going to make crock pot dressing.
It was so easy to make and tasted just like the stuffing out of the bird.
Soo good!
As for the turkey I promise you the most delicious turkey you've ever had! 
So moist, juicy, flavorful, and delicious!

Well I had this plan to make a delicious Super Moist  Turkey Baked in Cheesecloth and White Wine for you last weekend but it was an epic fail because Costco still didn't have Turkey's in while we were shopping. #EpicFail
Then we picked up a 13 pounder to make today but I decided by the time all the pictures are taken and edited it would be Tuesday or Wednesday and that just wouldn't due, since I know a few readers are making this for Thanksgiving and might be thankful for better instructions then my 2011 musings
So please excuse my horrible early blog 2011 pictures when I had no idea what I was doing.
But I give you a long over due turkey post with real directions for how I bake my Super Moist Turkey.
When buying a turkey I prefer fresh whenever possible and I avoid anything injected with salt, a lot of frozen turkeys come pre-injected with salt and it changes the texture of the turkey.
Also make sure you have plenty of time to defrost the turkey before using.
This isn't the easiest recipe but it has always produced a very moist and flavorful turkey, not to mention very delicious gravy with the drippings.
Dry turkey with paper towels well. 
Add Turkey to a roasting pan and place 1 cup water in bottom of pan.
(If turkey over hangs roasting pan place a cookie sheet underneath to help catch drips.)Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-Butter-Herbs.jpg
Mix butter and herbs. 
If you make the mixture ahead of time you'll want to make sure the butter is at room temperature before using so it's easy to spread.Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-Butter-Cheesecloth.jpg
Melt butter in a large saucepan. Remove from heat and add white wine and stock.
Fold cheesecloth in a large enough rectangle to fit over top and sides of turkey.
Soak cheese cloth in butter/white wine mixture.
Rub 2/3 of the butter mixture under the turkey skin over the breast and drumsticks.  If desired stuff insides of Turkey with stuffing or add some garlic, onions, carrots, lemon, granny smith apple and celery to cavity of turkey. 
We stuffed both cavities with garlic, onions, carrots, lemon, granny smith apple and celery this year.
Tie Legs together, secure rear skin flap of turkey, and tuck wings under turkey. Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-Rub-Butter-Over-Skin.jpg
Rub remaining herb butter mixture over the top and sides of turkey.
Drape cheesecloth over the top of the turkey breast, tucking in sides if needed. 
Add 2 cups water to the bottom of the pan.
Place butter/white wine mixture on low on the stove to warm and use for basting. 
When butter white wine mixture runs low use pan juices to baste. 
Place turkey in 300 degree oven and baste every 20 minutes until thigh meat registers 180-185 degrees F and if stuffed, stuffing is 165 degrees. Allow any where from 15 to 20 minutes per pound if stuffed and a little bit less for unstuffed. 
About 7-8 hours for a 29 pound stuffed turkey. 
(Sorry the pictures not the greatest it was taken off of my phone.)
Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. 
If cheesecloth sticks make sure to baste it well to loosen it from the skin.
Super Moist Turkey Baked In Cheesecloth and White Wine is a Thanksgiving Must Make!
Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.
Garnish Turkey with oranges slices, rosemary, thyme and sage if desired.

yield: Dependent On Sizeprint recipe

Super Juicy Turkey Baked In Cheesecloth and White Wine

Super Juicy Turkey Cooked In Cheesecloth soaked in wine and butter. Guaranteed one of the best Turkeys you've ever made!
prep time: 35 MINScook time: 7 hourtotal time: 7 hours and 35 mins


  • 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 Sea Salt
  • 2 yards Cheesecloth, 100% Cotton Lint Free For Cooking (Usually found near the baking twin and baking utensils at the grocery store.)


  1. Preheat oven to 300 degrees.
  2. Use paper towels and dry turkey well. Place turkey into roasting pan.
  3. Add 2 cup water to the bottom of the roasting pan.
  4. Combine melted butter white wine and stock in a medium sized saucepan. Set aside.
  5. Combined softened butter, sage, rosemary, thyme, lemon zest, garlic, and sea salt. Mix until well combined.
  6. Rub 2/3 of the softened butter and herb mixture under the skin over the turkey breast and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
  7. If stuffing turkey, stuff at this time and tie legs together and and secure skin flap in 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 back and tuck wings under turkey.
  8. Take cheesecloth and fold large enough to cover top and sides of turkey.
  9. Dip cheese cloth into white wine/butter mixture and cover the top and sides of the turkey with cheesecloth.
  10. Heat butter/white wine mixture on low to warm and use for basting. When butter white wine mixture runs low use pan juices.
  11. Place turkey in oven and baste every 20 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where 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.
  12. Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen it from the skin.
  13. Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.
Created using The Recipes Generator

Super Moist Turkey Baked in cheesecloth and bathed in white wine.


  1. I think your turkey looks amazing Serena. I've used the cheese cloth technique before but not in combination with the wine baste, it sounds fantastic and your turkey is so golden and gorgeous! I'm honestly not a huge turkey fan but this one sounds amazing. I'm doing a turkey breast this year for Thanksgiving as we'll have a smaller group. I think I'll try your technique with it, thanks!

  2. You are making me hungry! I've never thought about using cheese cloth with a turkey but now you have me very curious!

  3. I have always used an electric roaster to prepare the turkey. Will this work in an electric roaster?

    1. I honestly don't know since I haven't tried it. Since the electric roaster has a lid I would probably skip the cheesecloth and rub the herb butter all over and then just baste the turkey with the wine, butter and broth mixture. If you try it either way I would love to hear how it turns out!

    2. I will let you know!

  4. I have a possibly very dumb question (I've never cooked a turkey before, so I apologize in advance ;))
    Do I need to baste every 20 minutes for a long time? It sounds like I only need to do it until the thigh registers at 180 degrees, but do you have any idea how long that might take? Just trying to plan my day around this. Thanks very much!

    1. Hi! It will be about 15-20 minutes per pound if stuffed closer to 15 minutes per pound if unstuffed. It will depend on how large your turkey is. When you baste every 20 minutes you just baste the turkey until the cloth is soaked evenly it takes 1-2 minutes. How long to cook the turkey will depend on how large it is. If you give me the weight I can give you a rough idea how long it will take to cook if you need! -Serena

  5. Where's the recipe for crock pot stuffing?

    1. Hi Susan! You caught me! I never posted it because the pictures were accidentally deleted! I can give you a rough recipe if you would like of what I do if you want to email me at If you have a favorite stuffing recipe I recommend keeping it a little bit on the drier side when you add it to the crockpot and then basting it with some of the pan drippings as it cooks. I also add about a cup of dry white wine to the sautéed vegetables before mixing them with the bread crumbs and make sure to butter the crockpot well to prevent sticking!

  6. Hi Serena, Your recipe looks great. TY for sharing. I've always used cheesecloth to make stock and never thought of it for the turkey! My question for you is - we're doing a 5.87lb turkey breast. My thinking is to cut the ingredients down to 1/2 for the turkey brest but to follow the recipe. What say you? THank you

    1. Hi Rosann, I think that would work out deliciously! Let me know if you have any questions! -Serena

  7. I've never cooked a turkey as low as 300. A 20lb unstuffed should take about 5 hours? What about your gravy?

    1. Yes it should take around 5 hours. To make gravy I take the drippings and skim some of the fat off the top back into a pan (it can be the turkey pan) about 1/2 cup or use 1/2 cup Melted Butter and stir in 1/2 cup All-Purpose Flour and cook over medium heat until the flour starts to cook and is not longer raw about 1-2 minutes (A whisk works well). Be careful not to burn the flour so you might have to adjust the heat dependent on your pan and stove and stir the whole time. Then slowly stir the drippings in until you reach your desired gravy consistency. By going slowly and precooking the flour you should avoid lumps in the gravy. If you run out of drippings chicken broth, turkey broth or water can be used. Taste the gravy and add salt and pepper if needed. Please let me know if you have anymore questions. -Serena

  8. This sounds amazing. Can you tell me the purpose of the cheesecloth? I have never cooked a turkey with one. Does the skin still get crispy?

    1. Hi Emily, The cheesecloth gives an extra barrier of protection to the breast area so the meat stays really juicy and moist. It also helps the turkey meat to cook more evenly since the thighs take longer to cook due to the location on the bird. The cheesecloth is removed the last 30-45 minutes of baking and the skin basted so it will still get crispy and gorgeously golden brown! Have a Happy Thanksgiving! -Serena

  9. How long do you soak the cheesecloth in the butter and wine?

    1. Just long enough to get it completely wet about 30 seconds. It's rather thin and made out of cotton so it will absorb the liquid quickly! Thanks, Serena

  10. your direction for this recipe are horrible

    1. I'm sorry you feel that way. If you have any actual questions I would be more then happy to answer them for you!

    2. If you mean Serena's mastery of the use of commas, I agree. However, if you mean the recipe itself, it's really good, and if you need more precise directions, it probably just means you're not a very experienced cook. So practice and learn, and don't be so nasty.

  11. When I removed the cheesecloth, I squeezed it out and returned the resultant liquid (concentrated basting fluid - delicious) to the turkey for one further baste.

  12. I used this recipe for Christmas. The turkey was so moist! Next time I'll try Cajun seasoning (which is what we use when we fry turkeys) but that's just personal preference. Thank you so much for this wonderful recipe!

    1. Thank you so much! I might have to try the Cajun Seasoning too as a fun change! Sounds delish!

  13. This sounds amazing.!! Did you ever do your crockpot stuffing?

    1. Hi Ann, I did you can find the recipe for Crockpot Stuffing here:
      Thanks, Serena

  14. Hi Serena,
    I think I will try this recipe with an oven roaster instead of turkey. I think it would come out good also.

  15. This is going to be my first year making a turkey this complicated. I grew up with my family always just moistening the bird with butter and cooking it in a bag so really bland. I want to make sure I do this correctly. So for this recipe should I brine the bird first or would that ruin some of the flavors and stuff?

    1. This comment has been removed by the author.

    2. Hi Katy, No need to brine. The butter and herbs plus wine flavors the Turkey. The cheesecloth keeps it from drying out. Let me know if you have any more questions.-Serena

  16. Hi Serena, my turkey I believe is about 7.054kg,how long do you think I need to cook it for?

    1. Hi, Thats about 15.5lbs. It will take around 4 hours unstuffed and a little over 5 hours if you stuff it. Thanks, Serena

  17. I'm trying your recipe this thanksgiving. Thank you for the visuals!



Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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