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Posted by / Thursday, December 5, 2013

Super Juicy Turkey Baked In Cheesecloth And White Wine

Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine.jpg

*Updated*
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!

Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-2.jpg
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.
Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-Turkey.jpg
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.
Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-Rub-Butter-Under-Skin.jpg
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.
Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-Herb-Butter-White-Wine-Cheesecloth.jpg
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. 
Super-Moist-Turkey-Baked-In-Cheesecloth-And-White-Wine-Turkey-Baked-Cheesecloth.jpg
(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

INGREDIENTS:

  • 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.)

INSTRUCTIONS:

  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. serenabakessimplyfromscratch.com

90 comments:

  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!

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

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

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    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!

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    2. I will let you know!

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  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!

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    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

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

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    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 serena@serenabakessimplyfromscratch.com. 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!

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  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

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

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

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    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

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  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?

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    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

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

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    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

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  10. your direction for this recipe are horrible

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    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!

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    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.

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  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.

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  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!

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

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

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    1. Hi Ann, I did you can find the recipe for Crockpot Stuffing here: http://www.serenabakessimplyfromscratch.com/2015/12/crock-pot-stuffing.html.
      Thanks, Serena

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  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.

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  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?

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    1. This comment has been removed by the author.

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    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

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

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    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

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

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  18. What a great idea---cheesecloth! I have got to try that this year. My super-moist roast turkey recipe is somewhat similar to yours, having developed over 20+ years of holiday turkeys. I hadn't thought of adding white wine (I'm more a Cabernet girl), and my kids used to not like garlic, so I loosely added coarsely chopped onion & celery to the carcass instead of stuffing, plus I add 2 tsp. Poultry Seasoning along with the other fresh herbs in the butter. I am definitely trying your recipe this year! Thanks for sharing.

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  19. can you cover turkey with aluminum file, instead of cheese cloth.

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    1. Some people do cook thier turkey that way but the cheesecloth helps keep the moisture in.

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  20. Hi Serena: Since I live in n RV I have an Oster 22 QT electric roster that I am going to use...any suggestions on how to get your results with this roaster...it has self basting built into the lid...thank you

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    1. Hi! I would probably skip the cheesecloth but do the rest of the steps. Still rub under the skin with the butter mixture and baste with the wine mixture. Im not sure if the cheesecloth would help in an electric roasting pan, and might just delay browning since I haven't tried it. Please let me know if you have any more questions. Thanks, Serena

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  21. What kind of wine do you use !!!!!

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    1. I usually use Pinot Grigio but any good quality dry white wine will do like Chardonney. Trader Joes carries one under $5 called Organic Green Fin White Table Wine I have used too and like, if you have one close. Thanks, Serena

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  22. Just a quick question. Why wine? I have never cooked with it and I don't like the taste of red or white, plus I have a recovering alcoholic in the bunch coming, so it kind of scares me. Any thing I can substitute and get the same wonderful results?

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    1. Hi Cherokee, Chicken Stock is a great sub. totally understand if you don't want to use wine. Thanks, Serena

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  23. Hi Serena, the turkey looks amazing! I would love to try this recipe this Thanksgiving but my schedule is a bit hectic. I was wondering if this recipe will work with a turkey bag to keep the bird moist instead of a cheesecloth?

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  24. Hi I've never used a cheese cloth when cooking anything before. In the pictures it looks like it browns quite a bit, it doesn't give the turkey a burnt taste? This post looks great and I think I'm going to use it! was just curious about the cheese cloth?

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    1. Hi Josh, The cheesecloth does become really brown but its only cooked at 300 degrees so it doesn't burn. In all the years I've been cooking a turkey this way I've never had it burn. Thanks, Serena

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  25. Hi Serena,

    I noticed above that you said this recipe will work in a turkey bag; do you still need to base the turkey?

    Thanks

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    1. Hi, I haven't actually used a Turkey bag but it should work. I believe the point of the bag is to self baste. I would follow the directions on the box for baking and skip the cheesecloth. if you go that route. Thanks, Serena

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  26. Hi everyone. You can use cheesecloth in an electric roaster- but I have had issues with the top of the turkey browning properly. We have browned the top with a torch (like what's used for creme brûlée) or popped it in the oven broiler or a few minutes. For gravy- I wrap the turkey innards in cheesecloth with celery, onions,carrots, bay leaf and herbs in water and simmer while the turkey cooks. When it's time to make the gravy I remove the bag, squeezing it to get out the good parts. Then I add the cheese cloth from the turkey and stir it around to break off all that baked on stuff. It will look like you're boiling socks-but is completely worth it! Add the de-fatted pan juices and a splash of white wine and simmer for a bit. Thicken with cornstarch and water then remove from heat and stir in some sour cream whisking well

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    1. Thank you so much for sharing your tips Susan! I appreciate it greatly! Thanks, Serena

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    2. Thank you so much for sharing your tips Susan! I appreciate it greatly! Thanks, Serena

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  27. Hi Serena,
    Can I bake this at 350 instead? How much should I adjust my time if I up the temperature?

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    1. Hi, Eeek. I think 350 might be too hot unless you have a small turkey, I messed with times along time ago, and found 300 best. I worry it might burn the cheesecloth unless its a small bird. That long slow cook really makes a difference to a juicy bird. If you do it you'll need to keep a close eye on it. Its probably around 10-13min unstuffed per pound, and best with a small bird. Thanks, Serena

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  28. I will have a 24 lb Turkey this year...about 6 hours, you think? This sounds so good!!! I hope my fam likes it!

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    1. Hi Aimee, If it's unstuffed it will take about 6 hours and stuffed is about 8 hours. Thanks so much, Serena

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  29. I did this last Thanksgiving and will never cook another turkey any other way. Even my husband who doesn't like turkey (suffers through it because it is tradition) asked me to do it again this year. Pretty much ties you to the kitchen the whole cooking time but definitely worth it. Can't wait until Thursday! Yum!!!

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  30. This sounds amazing. Can I use olive oil instead of butter? Or do you recommend another non-dairy substitute?

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    1. Hi, I agree Olive oil would probably be the best bet for a butter sub. Thanks, Serena

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  31. Hi there. Love trying this recipe. This will be my first year hosting turkey day, and well, it's gong to be a big gathering. How long would you recommend cooking a 26 1/2 turkey?
    Thank you for your help!

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    1. Hi! It will take about 6 1/2-7 hours unstuffed or 7-8+ hours stuffed. I highly recommend unstuffed and doing crock pot stuffing. There can be alot of variable when the turkey is stuffed to reach temprature with time for stuffing to reach temp. Make sure to use a meat thermometer and I usually start checking it 1/2 hour before. They are usually a few dollars at the store for a cheap one and worth the investment. Thanks, Serena

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  32. Can you let the butter and the Herbs mix sit for about 24 (brine)?? Not sure if that's how it's caled thank you

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    1. Hi Izzy, I haven't tried it, and I don't feel its neccissary when cooked like this. Thanks, Serena

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  33. Quick question. When first placing the turkey in the pan you saybtonadd 1 cup water. Then another 2 cups after the cheesecloth is added. Is 3 cups water total correct? Planning on trying this for the first time so trying to make sure I have it all correct. Thank you!

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    1. Hi Rebecca, It's correct. I think when I was writing the recipe down I started out with 1 cup and realized it need another 2. You can add it all at once at either time. Thanks, Serena

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  34. Hello Serena, so my friends and I are having our first friend giving and idk how but I am in charge of the turkey. I filled the cavity and spread the herb butter last night so it has a full 24 hours. Tomorrow is the event and I wanted to know will an oven bag suffice instead of the cheesecloth? -and in addition, does the water, wine and stock go in the bag as well or still outside in the pot. It's an 18 lb turkey so will 4-4.5 do if it's unstuffed? I'm super nervous and want everyon to be pleased so any advice helps! Thanks again

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    1. Hi Evadne, Fair warning I've never used a bag but it should work. I would read the instructions, I believe you need a little flour on the bottom of the bag to prevent bag from bursting. I was checking out the instructions last night. You won't need the water and I would probably half the wine butter mixture, as long as the instructions don't say not to, from what I can read it looks ok to add liquid and that should give you gravy. I had a friend use a bag and didn't end up with gravy, so I think the additional liquid is still needed. I believe a bag cooks a little hotter so yes start checking temp around 4 hour mark.

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  35. So I decided to purchase the cheese cloth -- should the temperature be exactly 180 or 170? I'm nervous but the house smells amazing so far! I started at 12 so maybe around 345 remove the cloth?

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    1. You want the thigh meat to register at least 180-185 degrees when its done. Yes 3:45 sounds about right to remove the cheesecloth. Thanks, Serena

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  36. 7 1/2 hours and we still can't get the thigh to reach between 180 to 85. Our turkey is 24 pounds. I think we're going to say it's done.

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  37. Hi Serena. I absolutely love your recipe and I will be doing it for tomorrow. This will be my first time cooking a turkey. I'm very nervous and someone told me that I should have season and prep my turkey two days ago!! Can I start it today for tomorrow or is it too soon? I just wanna know how to properly prep the turkey

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    1. You can prep it tonight or tomorrow. I will do mine in the morning. Don't worry the long slow cook and all the herbs leave it juicy and packed with flavor. Good luck on your first Turkey.

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  38. Dumb question but can I use cooking white wine? Is this basically the same thing?

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    1. Yes, for the most part. Like white table wine will work. Some white wines are really sweet and I would avoid those. I hope that helps, Serena

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  39. Not trying to sound silly, first year turkey cooker here and just want to impress the family, does putting the onion, garlic, celery and lemons count as "stuffing"

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    1. No its not stuffing. They are aromatics, they aren't eaten but add flavor to the Turkey if stuffings not used. Thanks, Serena

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  40. Will I prepped my turkey and it's all ready for tomorrow!!! I used a whole bottle wine and 1 cup butter and chicken stock for the baste. I'm going to add chicken stock to the bottom of the pan instead of water. I stuffed the cavity with onions carrots granny smith apple...there was no more room for anything else. Can't wait to put it in the oven in the morning!

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  41. How much butter goes in the wine to soak the cheesecloth? Excited to try this it looks beautiful!🦃

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  42. Do you use salted, or unsalted butter? How long to cook a 13-pound turkey?
    Thank you!

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    1. I use salted butter and it will take about 3 1/2-4 hours unstuffed and 4 1/2-5 stuffed. Check the temprature about a 1/2 an hour early.

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  43. Hi Serena,
    Just wanted to clarify if the cheesecloth is single or double layered when it is placed over the turkey. The directions said to 'take the cheescloth and fold large enough to cover the turkey'.
    Thanks! Going to try this for Christmas

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    Replies
    1. Hi Laura, Its actually probably triple if not 4 layers. I haven't ever counted it but its not thin. Thanks Serena

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  44. Hi Serena,
    Is the cheesecloth single or double layered when you place it over the turkey?

    ReplyDelete
  45. Hi Serena,
    Is the cheesecloth single or double layered when you place it over the turkey?

    ReplyDelete
  46. people.read recipe. no like do not make it.do your way give her a break will ya

    ReplyDelete

Welcome!

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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