My best whole roast turkey recipe is juicy, delicious, and has that perfectly crisp, golden skin everyone loves. Even the turkey critics will be impressed!
The secret? A wine- and butter-soaked cheesecloth draped over the entire turkey. It keeps the meat beautifully moist while protecting the skin from browning too quickly, giving you the most gorgeous golden roast.
And the best part? It's surprisingly easy to make, even if you've never roasted a turkey before. Just promise me you'll read the recipe all the way through before you start shopping or cooking. A little preparation makes all the difference!
Ingredients
1 20-pound fresh whole turkey, giblets and neck removed and reserved
1 ½ cups butter, softened
1 750 ml bottle dry white wine
2 tablespoons coarse salt
2 tablespoons cracked black pepper
Cheesecloth, cut into 4 extra-large squares
Kitchen string
Giblet Stock
Giblets and neck from turkey (discard liver)
4 tablespoons butter
1 onion, chopped
1 celery stalk with leaves, chopped
1 small leek, chopped
1 bay leaf
Coarse salt and cracked black pepper
The Gravy
Pan juices
1 cup dry white wine
3 cups giblet stock
Preparation
For giblet stock, rinse giblets and neck; pat dry. In a medium saucepan, cook onion, celery and leek in butter for about 10 minutes. Place in a medium pot with 4 cups water, bay leaf, giblets and neck, and bring to a boil, then reduce to a simmer for about 45 minutes. Strain and set aside to use in gravy.
To prepare turkey, pat dry with paper towels and bring to room temperature.
Preheat oven to 450°F. Place oven rack on lowest level. In a large bowl, combine 1 cup butter and white wine and place cheesecloth in bowl to soak.
Place turkey, breast side up, on rack of a large roasting pan. Fold wing tips under turkey and season generously with salt and pepper, inside and out. Fill cavity with stuffing and tie legs together loosely with kitchen string. Fold neck flap under, rub turkey with remaining ½ cup butter and sprinkle with more salt and pepper.
Lift cheesecloth out of liquid, squeeze slightly and spread evenly over entire turkey, pushing sides in around the turkey into the pan. Reserve liquid to use for basting; set aside.
Place turkey, legs first, in oven and cook for 30 minutes. Remove and baste over the cheesecloth. Return to oven and reduce oven temperature to 350°F. Cook for 2½ more hours, basting every 30 minutes, using up all basting liquid.
Remove turkey from oven and carefully discard cheesecloth, taking care not to remove skin. Baste turkey with pan juices and return to oven, breast side first. Cook for 1 more hour, basting with pan juices after 30 minutes.
Remove turkey from oven and insert a thermometer into the thickest part of the thigh, without touching bone. The temperature should reach at least 165°F (74°C), and turkey should be golden brown. Check that the thickest part of the breast and the centre of the stuffing also reach 165°F (74°C). If not fully cooked, baste again and return to oven for another 20 to 30 minutes, checking the temperature again.
Reserving roasting pan for gravy, transfer turkey to a serving platter and rest for 30 minutes to 1 hour before serving.
For gravy, place turkey roasting pan over medium heat and add wine and stock. Whisk constantly until slightly thickened. Pour very hot gravy over rested, sliced turkey to serve.
Serves 10.
