This Thanksgiving turkey recipe was handed down to me from my Grandmother and is over 100 years old. I've tweaked it a little but you will never have a more moist bird. There is no need to buy a Butterball when you are cooking turkey in this method. You can use this recipe for Thanksgiving, Christmas, or any holiday/event where you have several hours of time to put into it. Also, try my stuffing recipe and cook it inside the bird.
You Will Need
1 16-22 Lb Turkey
1 pkg Cheese Cloth (use surgical gauze if you're stuck)
1 handful Salt
3/4 cup Butter
1 batch Stuffing (enough to pack and fill the turkey's cavity
1 roll Aluminum foil
1 Meat Baster
1 lg Roasting Pan (sides must be a couple inches high)
1 sm saucepan
Take your saucepan and melt the butter slowly and turn off heat.
Cut your cheese cloth into strips so the entire top of your bird can be covered. Add your cheese cloth and let it thoroughly soak up the butter and set it aside. If you can't find cheese cloth, then buy surgical gauze. I know it sounds strange but it's basically the same thing and it works.
Next, take your turkey and wash it thoroughly. MAKE SURE YOU REMOVE THE GIBLETS from inside the bird. Usually, they have them in a plastic bag at the rear of the cavity. Now, rub the salt all over the inside of your bird.
Now you can use my stuffing, or any stuffing you prefer, to stuff the gobbler for Thanksgiving or Christmas. Pack it down well inside the cavity with your fist until you can't get any more in, then cap the opening with a piece of aluminum foil.
Next, take your butter-soaked cheese cloth and lay the strips on top to cover your roast, with the breasts being the most important part to be covered. You will be keeping the cheese cloth moist during cooking by basting.
Now, tie the legs of the bird together with string and put the turkey in your roasting pan. Cover the bird and pan entirely with aluminum foil.
Careful on this last step as you will only be cooking your bird on high heat for 20 minutes. Preheat your oven to 400°F.
Place your covered bird in the oven and cook at this heat and cook for 20 minutes. Next, turn down the heat to 325°F and cook the roast at 23 minutes per pound for the remaining time.
Every 45 minutes open up the oven, peel back the foil, take your baster & collect the juices, and pour over the top of the cheese cloth to re-wet it. Then put the foil back and cover again.
About 45 minutes before the roast should be done, remove the aluminum foil and cheese cloth and cook the bird uncovered. The top of the bird won't be brown, so the breasts of the bird need to brown up now. Baste every 15 minutes at this stage and turn up the heat a little at the very end if you think it needs more browning. Let stand for 20 minutes and remove the stuffing. Carve and enjoy your holiday or event! Oh, and try my tetrazzini recipe the next day instead of making loads of sandwiches.
If you have any suggestions or comments on this cooking recipe, please feel free to visit me on Facebook by going to my homepage and clicking on the link.
Thanks for visiting Westy's Recipes!
