The buttered cheesecloth method is Martha Stewart’s greatest contribution to society. Makes a gorgeous golden turkey every time. If you don’t have cheesecloth just baste regularly.
Roast Turkey with Gravy
Ingredients
- 1 fresh turkey
- 3 sticks unsalted butter
- 1 750 ml bottle dry white wine
- 2 teaspoons salt
- 1 cheesecloth
- 32 ounces chicken stock
Instructions
- Let turkey stand at room temperature for at least an hour, ideally two hours.
- Remove the giblets from the body and neck cavities. Pat the turkey dry. Bend the wings backward and tuck the tips behind the back.
- Sprinkle salt inside and out.
- Preheat the oven to 450F.
- In a small saucepan on the stove, melt 2 1/2 sticks of the butter. Reserve one cup of the wine for the gravy, and add the rest of the wine to the butter.
- Remove from heat. Immerse the cheesecloth in the butter mixture to soak.
- Stuff the bird. Tie the legs closed.
- Rub the turkey with the remaining 4 T of softened butter and sprinkle with salt.
- Lift the cheesecloth from the melted butter and spread it evenly across the turkey breast. It can cover the legs as well if large enough, but ensure the breast is well covered. Dab the cheesecloth with the melted butter to ensure it is well saturated.
- Place the turkey in the oven, legs first I’d possible. Roast 30 minutes.
- Reduce the oven to 350F and coninue to baste with the butter and wine mixture every 30 minutes.
- Remove the cheesecloth when there is one hour remaining of toasting time. Continue to baste every 30 minutes.
- Total roasting time will be 12 to 14 minutes per pound. Poke leg to ensure juices run clear. Never poke the breast.
- Remove turkey from oven, transfer to a platter to rest 30 minutes.
- Pour all the pan juices into a glass measuring cup and let stand to separate.
- Place the roasting pan on the stove over medium heat. Add 1 cup white wine and use a wooden spoon to scrape up the browned bits. Add stock and bring to a boil, and reduce by half, about 10 minutes.
- Skim the grease from the cup of pan juices and discard. Add the defatted juice to the pan gravy and cook ten minutes more. If you wish, thicken with a bit of fine flour, but better to take the time to reduce.