Turkey wrapped in cheesecloth

Preparation

Baking Directions:

My overall method for cooking the turkey is as follows: I preheat the oven to 500 degrees F while I stuff the turkey and prepare it to be cooked.

When the turkey is oven-ready, I place the roasting pan in the center of the oven and cook the bird for 15 minutes at 500 degrees F.

This gives it a “turbo” boost to get it browning.

I then lower the oven to 350 degrees F and cook for 12-15 minutes per pound or until it reaches an internal temperature of 160 degrees F.

I then shut the oven off and remove the bird.

I allow it to “rest” for at least 30 minutes before carving.

If you plan to wrap your turkey in cheesecloth:Place the turkey on a flat surface, season with salt and pepper on the inside and out, and stuff the cavity with the stuffing.

Truss turkey or, alternatively, tie the legs closed with a strong piece of kitchen twine to assure the stuffing doesn’t fall out as the turkey roasts.

Wrap any remaining stuffing in tinfoil and keep the tinfoil fairly flat, like a large envelope.

Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter.

Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked.

Lower the oven to 350 degrees F and place the roasting pan in the center of the oven.

Cook for about 12 minutes per pound the turkey weighs.

After about 2 hours cooking, remove the roasting pan and place the tinfoil package containing the stuffing in the bottom of the pan.

Remove the cheesecloth from the top of the breasts and return the turkey to the oven.

How do you know when it’s done?

The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer.

When done, remove the bird from the oven, transfer it to a flat surface (or serving platter) and allow it to rest for 20-30 minutes before removing the stuffing and carving the meat.

Tips:

I generally follow the rule of 12-15 minutes per pound if the bird has stuffing in the cavity.

A little less if no stuffing is involved.

My recipe makes enough stuffing for a 20- to 22-pound bird.

My father always wrapped the excess stuffing in tinfoil and placed it in the bottom of the roasting pan so the turkey drippings would hit it as it cooked.