Thanksgiving turkeys have a reputation for going dry just when they need to be their best, and I’ve launched my share of sawdust-textured slices into orbit, requiring way too much gravy for survival. But then I learned the Martha Stewart turkey trick, and it was like I walked into the secret level of a video game, everything just worked. This simple, deceptively low-lift act brought me the juiciest Thanksgiving turkey I’ve ever lassoed out of the oven.
What is the deal? Basically, it’s a cheesecloth-and-butter-and-wine bath, and a leap of faith in the queen of Thanksgiving herself. I’m going to show you what it is, how it works, and how to marry it to your particular style!
What Is Martha Stewart’s Turkey “Trick”?
The queen of Thanksgiving has a shower of delicious tricks up her sleeves: the cheesecloth turkey method that is somehow as chic and simple as it sounds. Soak a piece of cheesecloth in melted butter and dry white wine and drape it over the breast of the turkey (and partially over certain parts of the legs too) before roasting.
That cloth becomes a sort of self-basting, golden-blanketed layer that protects the breast meat from overcooking, while also hugging it firmly and keeping the flavors and moisture right where they belong. But there’s more here than just visuals, and yes, it also helps create the most beautifully even browning on the bird, but this is about texture, and texture, and frankly, a tip for anyone intimidated by the task of winging it with a turkey roast. Turkey breasts cook more quickly than the legs and thighs, which means that unless you do something all fancy like cheesecloth, the breast meat will dry out long before the dark meat is ready to eat. That’s the Thanksgiving predicament.
The cheesecloth turkey trick works because the cloth acts like a shield. It slows the heat from hitting the top of the bird and gives the breast time to gently cook, basting in between with the constant fat release from the butter. As for the wine? Not just for flavor! A little bit of acidity and moisture comes in, counteracting the butter and taking the flavor from good to great. Plus, you don’t have to open the oven door quite as often. You aren’t basting every 15 minutes, letting out lots of heat. The cloth takes care of that for you. It’s like a self-basting turkey technique.
How to Do It (Step-by-Step)
This is how I pull off the Martha Stewart cheesecloth turkey yearly.
What you’ll need:
1 whole turkey (10–18 lbs works great)
1 bottle dry white wine (Sauvignon Blanc)
1 lb butter
1 piece of cheesecloth (big enough to cover breast and part of legs)
Salt, pepper, aromatics (Optional: herbs, garlic, onion, lemon)
Prep steps: Thaw your turkey fully in the fridge (1 day for every 4–5 lbs).
Pat dry, season inside and out. With mine, I like to stuff the cavity with herbs, and garlic and lemon, but absolutely no stuffing! Trust me on that.
In a saucepan, melt the butter, then pour in about 2 cups of wine. Let it warm to the heat but don’t boil. Soak the cheesecloth in the butter and wine mixture until nice and soaked.
Roasting:
Preheat oven to 325F. Drape the soaked cheesecloth over the breast and upper legs of the turkey. Put turkey breast-side up on a rack in a roasting pan. Add a little wine or broth to the bottom of the pan for moisture.
Roast for about 15 minutes per pound and baste the cheesecloth in the butter-wine mix every 30–45 minutes for a good soak if it’s looking dry.
For the last 30 minutes, remove the cheesecloth so the skin can begin to crisp up. Watch it so it doesn’t burn.
Post-roast rest:
Let the turkey rest, uncovered, a minimum of 30 minutes before carving. Gentlemen, this is mandatory, as the juices will redistribute, meaning you won’t have dry turkey breast!
Safety tip: always check the internal temp. Breast meat should read 165F, and thighs at least 175. Use a meat thermometer, not guesswork!
Tips, Variations, And What Not to Do
The choice for wine is chicken stock or apple cider, if you’re not interested in the booze. I’ve stuffed garlic cloves and rosemary in the butter as it melts and that’s heaven. Just make sure the cheesecloth won’t touch the heating elements of the oven or dry out too soon. If it’s starting to look toasted halfway, baste it. That cloth of moisture is key.
And still, for this easy Thanksgiving turkey hack, you’re going to have to keep an eye on the doneness. No trick to save you if you go willy-nilly over a bit too long.
Do I have to use wine?
No. You can use chicken stock or apple cider in place of the wine, just make sure it’s tasty, not sweet! And the turkey will only get drier with that.
When do I take off the cheesecloth?
Take it off the last 30 minutes so the skin has a chance to crisp up and achieve the most beautiful, golden-brown color. The butter, ooh, it’s divine, at this point.
Will the skin get crispy?
Absolutely. That much-buttered skin will brown up nicely. But you must take cheesecloth off early on and allow that portion of the bird to roast uncovered.
Is this better than brining?
They do different things. The brining brings flavor and moisture inside. This method helps keep that moisture while roasting. You can even do both!
If you’ve ever felt defeated by a dry turkey, find deliverance in this Martha Stewart turkey trick. It’s gorgeous, simple, elegant, and actually works out well. In my experience, it’s taunted the turkey-roasting panic out of my mind, and I confidently put a beautiful, juicy bird on the table, every time!
