My No Baste Holiday Cheesecloth Turkey is the only turkey recipe you’ll ever need. I’ve made at least 8 of these turkeys roasted with cheesecloth and every time, they come out perfect. Crispy skin. Moist meat. No stress! As turkey recipes abound, I’m just like everyone else. I only cook a turkey once a year, so I watch all the cooking shows, and read the latest news on turkey cooking. When Michael Symon draped his turkey in a cheesecloth on the Chew a few years ago, and said “this bird will not need basting,” I knew I was in. I didn’t use his Greek flavor profile, choosing my own, so feel free to adjust the recipe according to your favorite seasonings.  I used oranges, thyme, sage, rosemary and shallots to season the bird and I made my own turkey stock. What Kind of Cheesecloth. You can get your cheesecloth here. It’s cooking grade and comes to your door from Amazon. The seasonings and spices are not as important as the technique. I think you could use chicken stock, salt and pepper and still come out a winner. But, I know you’ll fuss with your favorite herbs just like I do. To Brine or Not to Brine Your Cheesecloth Roasted Turkey I’m in good company with all the major chefs like Bobby Flay and Micheal Symon who don’t brine their turkey. Bobby Flay says that brining is for folks who overcook their turkey. A fresh turkey should not need brining. However, there is something called a dry brine, which is the secret to my roast chicken. You simply salt the turkey the day before, wrap in plastic, not unlike the way I roast a chicken. What kind of turkey should you use to make turkey roasted with cheesecloth technique? I think this is of paramount importance if you want a good tasting, healthy turkey. I always buy a fresh turkey from a reliable source. I don’t think you need to spend $100 on a turkey, but I don’t recommend looking for a bargain. Do your homework. Dismiss hormone laden turkeys that don’t ever cook, and buy the best turkey you can find within reason. Having said that, even the $100 turkey can be a disaster if it’s cooked to death. This is a tested recipe using a turkey which was humanely raised and vegetarian fed, free of antibiotics and growth hormones. It was absolutely perfect. Get my turkey gravy recipe here. Temperature and Roasting Times for Roast Turkey Turkey that is fresh, defrosting takes approximately 13 minutes per pound. Many ovens comes with a probe, which will release once the turkey (at the thigh) reaches the temperature you set, which should be 165° F. If you don’t have a built-in probe, use an instant read meat thermometer. Measure at the thigh, away from the bone. You may also want to check the temperature of your oven with this oven thermostat. Tell me, do you watch cooking shows and use the recipes for your Thanksgiving dinner? My Best Thanksgiving Recipes from Spinach Tiger Click here or on this picture for over 60 of my tested Thanksgiving Recipes. I have made most of these recipes several times, and they are winners! Corn Bread Dressing Sage Sausage Apple Stuffing Stove Top Candied Sweet Potatoes Pennsylvania Dutch Corn Pudding Roasted Brussels Sprouts No Lump Mashed Potatoes Sweet Potatoes Biscuits Pear Cranberry Sauce Pumpkin Cream Cheese Tart Gluten Free Sweet Potato Biscuits Gluten Free (keto friendly) Sweet Potato Bread Check out the Thanksgiving Food Pinterest Board for some great recipes by top bloggers.  If you’re looking for sides and desserts, I have you covered in my Holiday Recipes Category. Don’t forget to check out my Turkey Leftovers post below. For fun, I’ll be cooking/baking lots of dishes on instagram stories, so please follow me there. What to do with Turkey Leftovers Leftovers We Have You Covered for Healthy Thanksgiving If you want a Keto Friendly, Gluten Free Thanksgiving go here. No matter what your needs are for Thanksgiving, we can help you make it delicious and we are grateful you are here. If you’re a Nashville local needing keto or diabetic friendly bakes, I have a keto bakery and we are taking orders for the holidays now.  Print No Baste Holiday Turkey, Roasted with Cheesecloth Technique Cheesecloth no baste turkey adapted from Michael Symon, turkey stock adapted from Guy Fieri. Perfectly moist, golden brown turkey with no opening oven to baste. Course EntreeCuisine American Prep Time 1 hour hourCook Time 3 hours hoursTotal Time 4 hours hours Servings 10 Author Angela Roberts Ingredients1 12-15 pound turkey adjust amount of turkey stock for larger turkeysalt2 oranges quartered4 large shallots peeled3 sprigs thyme1 sprig rosemarybunch of fresh sage leaves2 celery sticks cut into thirdscheesecloth large enough for triple layer over turkeyTurkey stock Recipe follows (can use a chicken stock, chicken broth)TURKEY STOCK INGREDIENTS1 turkey neck1 chicken back or chicken necks can use turkey wings2 tablespoons grapeseed or canola oilSalt and freshly ground black pepper2 onions quartered2 carrots chopped in thirds3 stalks celery chopped in thirds1 teaspoon salt2 teaspoon pepper6 fresh sage leavesKitchen Tools NeededOrganic Unbleached Cheesecloth order hereTurkey Roasting Pan order hereTurkey boat order hereTurkey Platter order hereCarving Knife order hereTurkey Lifter order here InstructionsClean turkey, removing everything inside. Check all cavities to remove included gizzards, liver, turkey neck, etc.Salt turkey generously, wrap in plastic, refrigerate overnight.When ready to roast, Wash salt off. Pat Dry. Allow to sit at room temperature 1 hour.Use warm/cool stock. Heat up first if taking out of refrigerator. Allow to cool.Preheat oven to 425.Pat inside of turkey dry. Season with salt and pepper.Stuff turkey with celery, oranges and sage, thyme, shallots, rosemary.If desired, place a few sage leaves in between breast flesh and breast skin.Place turkey in roasting pan, over a rack.Cover entire turkey with cheesecloth. Pour all of the turkey stock over the cheesecloth.Roast for 45 minutes at 425 degrees F..Lower to 350 degrees, and roast until the internal temperature of the thigh reaches a minimum 165.Allow to rest 30 minutes before carving.TURKEY STOCK INSTRUCTIONSRoast turkey and chicken parts in oven for 45 minutes at 350.Add chopped vegetables. Turn meat over and place over vegetables.Continue to roast for 35 minutes.Add turkey and vegetables and all pan drippings into 4 quarts of boiling water. Bring to simmer, and simmer for 2 hours on low heat.Cool. Skim fat. Use immediately or make day before, refrigerate.   The post No Baste Holiday Turkey, Cheesecloth Technique, with Video appeared first on Spinach Tiger. ...read more read less