Kitchen

[J Town Girl]

We no longer buy a full turkey but a few years ago I did use the Martha Stewart cheese cloth method for our turkey and it really turned out well.  The turkey was very moist and the white wine that we added really complimented the flavor. I didn't have any problem with the cheese cloth sticking to the turkey.  

[Katcat1]

@Harpa    I always bought a Butterball that is injected with butter or whatever it is.  I season the bird and also place dots of butter on top.  No need to baste.  I do not have time to baste every half hour or whatever it is plus I want a moist turkey thus the Butterball or another brands similar.  This year I received a turkey breast.

[Harpa]

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@LindaSal wrote:

I only line the cavity with cheesecloth for the stuffing.  It is so much easier to get it all out!

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@LindaSal 

That is a great idea!  Maybe for the next turkey.

[Harpa]

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@AZMattie wrote:

I have used her method several times and the turkey came out perfect each time.  You do need to baste as often as she advises-I believe it's every 20 minutes,  Also, it should go without saying but the cheescloth needs to be the unbleached cotton kind available in grocery stores and not the white polyester kind found in fabric stores.  Happy Thanksgiving!

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@AZMattie 

Good to know!  Also, yes, about the unbleached.

TY!

[Harpa]

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@ECBG wrote:

@Harpa 

If you want untra moist and tender even when cold, I use a baking bag and turn the heat to 325, NOT 350.

The time table for stuffed and unstuffed is in the box.

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One year I bought one of those baking bags, but ended up not using it. It's long gone now. Maybe for the 3rd one down the road!

[Group 5 minus 1]

My Mom always did this. She did not brine. Wrapped the turkey in the cheese cloth and basted all day usually using a pound of butter.

[ECBG]

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@gtx wrote:

@ECBGI am all set to try your turkey cooking method. I have my cooking bag and spices. You didn't mention salt. I suppose that is a given and added along with the marjoram, celery  seed, and poultry seasoning. Hope mine turns out as good as yours.

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@gtx 

I never added salt and really use ALOT of poultry seasoning!  As you may have read in the other thread, as a teen, I went through 10 years of asking to get my step grandmother's method!

[ECBG]

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@Katcat1 wrote:

@Harpa    I always bought a Butterball that is injected with butter or whatever it is.  I season the bird and also place dots of butter on top.  No need to baste.  I do not have time to baste every half hour or whatever it is plus I want a moist turkey thus the Butterball or another brands similar.  This year I received a turkey breast.

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@Katcat1 

You don't have to baste with a bag.  It does all of that for you and with a 325 heat you will have the most moist turkey ever!

[SoonerLater]

Buy a good turkey, put a lot of butter on the outside, put some lemon slices, maybe some apple slices and onion and celery pieces LOOSELY in the cavity, put salt and pepper on the outside and inside and shove it in the oven at 325 degree's and cook 'er til he's done!  

Don't overcook it and let it sit about 20 minutes before you carve it.  It should be good!  

We have cooked them in roasters covered until the end when we browned them, in open roasters and Nesco roasters, and just never had any real issues and you can get browned skin with any method if you watch the progress.  Don't cook the poor thing dry and you'll be fine!  

[wagirl]

I think I watched Michael Symone use that method on his cooking show just a few weeks ago--will have to find it again and maybe use it someday--it looked amazing--and really easy