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.
As for the turkey I promise you the most delicious turkey you've ever had!
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.
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.
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.
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.
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.