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Create the ultimate holiday centerpiece with my Crispy Skin Roast Turkey with Cheesecloth recipe, which features a unique technique that locks in moisture and flavor. This tried-and-true method, inspired by my grandmother, guarantees a beautifully roasted turkey with tender, juicy meat and a golden, crispy skin. Perfect for Thanksgiving, Christmas, or any festive gathering, this roast turkey will impress your family and guests, making your holiday feasts truly unforgettable!
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Why You'll Love This Crispy Skin Roast Turkey with Cheesecloth Recipe
- Perfectly Crispy Skin: Achieve that coveted crispy skin without sacrificing moisture in the meat.
- Traditional Flavor: Infused with a family recipe for brine, this dish offers rich flavors that elevate your holiday meals.
- Memorable Centerpiece: This turkey will be delicious and the star of your holiday feast, creating lasting memories around the dinner table.
Crispy Skin Roast Turkey with Cheesecloth: The Ultimate Holiday Recipe
Can you believe the holiday season is just around the corner? It feels like just yesterday I was pondering what to make for New Year's, and now I'm ready to plan my Thanksgiving menu and Christmas shopping list!
One thing I never have to second-guess is my turkey. Every year, we enjoy a beautifully roasted turkey for Thanksgiving and Christmas. With my secret cheesecloth method, you can achieve the crispiest skin and juiciest meat, guaranteed to impress your family and guests.
This recipe is inspired by my grandparents’ traditional roasting method, which I’ve perfected over the years. Trust me when I say that after trying every turkey method out there, this one is unbeatable! The key to that juicy interior? A simple brine that infuses flavor and moisture into the turkey ensuring it stays tender throughout the roasting process.
Now, let's talk about that cheesecloth. It may sound unconventional, but covering your turkey with cheesecloth while roasting is a game changer. It locks in moisture and prevents the skin from darkening too quickly, leading to a stunningly golden brown finish. No one wants a dry turkey—this method ensures your bird is succulent and flavorful every time.
As the holidays approach, I love reminiscing about my childhood with my grandparents, who created the warmest memories in the kitchen. From the stuffing my grandpa made to the aroma of freshly baked pies, those moments are precious to me. This roast turkey, with its delightful flavor and perfect texture, is sure to bring that same warmth to your home.
If you are looking for more family-approved holiday recipes, give this Keto Green Bean Casserole or this Roasted Garlic Mashed Cauliflower a try! Traditional holiday recipes we always serve are this Sugar-Free Cranberry Sauce and Keto Turkey Gravy!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Ingredient Notes for Crispy Skin Roast Turkey with Cheesecloth
- Vegetable Stock: This serves as the base of your brine, providing flavor and moisture to the turkey. Using vegetable stock instead of plain water infuses the bird with a rich taste that enhances its overall flavor profile.
- Pink Salt: This coarse salt is used for brining, helping to draw moisture into the turkey while also flavoring it. The pink salt is a visual cue that indicates its mineral content, and it's great for preserving and seasoning.
- Besti Monk Fruit and Allulose Sweetener: This natural sweetener helps to balance the saltiness of the brine without adding carbs. It creates a subtle sweetness, enhancing the turkey's flavor without the calories or sugar of traditional sweeteners.
- Apple Cider Vinegar: This acidic ingredient helps tenderize the turkey while adding a pleasant tanginess to the brine. It also contributes to the overall flavor and helps keep the meat juicy.
- Fresh Rosemary: Rosemary adds a fragrant herbal note to the brine, infusing the turkey with its aromatic flavor. It pairs beautifully with poultry and adds depth to the dish.
- Fresh Thyme: Another herb that complements the flavors of the turkey, thyme provides an earthy, slightly minty taste that enhances the savory qualities of the brine.
- Fresh Sage Leaves: Sage contributes a warm, slightly peppery flavor that works harmoniously with the other herbs. It is a classic herb for holiday dishes, making it a perfect addition to your turkey.
- Whole Black Peppercorns: These whole spices add a kick of peppery heat to the brine. Using whole peppercorns ensures that the flavor is more robust and not overly harsh, as ground pepper can be.
- Ice Water: This is used to dilute the brine after it's been heated and to cool it down. The ice water helps to keep the turkey at a safe temperature during the brining process.
- Turkey: The star of the show! A 16-pound turkey is perfect for feeding a crowd during the holidays. Thawing it properly ensures it brines effectively and cooks evenly.
- Unbleached Cheesecloth: This ingredient is essential for the roasting process, as it protects the turkey from drying out while allowing it to baste in its own juices. The cheesecloth helps achieve that coveted crispy skin without burning.
- Cracked Black Pepper: Used for seasoning the skin of the turkey before roasting, cracked black pepper adds a fragrant heat that enhances the overall flavor of the dish.
- Poultry Seasoning: This blend of spices is specifically formulated for enhancing poultry dishes. It adds a classic flavor that complements the turkey perfectly.
- Garlic: Fresh garlic adds depth and richness to the turkey's flavor, infusing the meat with a savory aroma that makes your kitchen smell amazing.
- Onion: Quartered onions placed inside the cavity provide moisture and flavor as the turkey roasts, contributing to the savory juices that make for delicious gravy.
- Lemons: Pierced lemons release their juices and essential oils during roasting, adding brightness and acidity to the turkey’s flavor. They also help to keep the meat moist.
- Turkey Bone Broth or Chicken Broth: Used for basting and making gravy, the broth adds moisture and flavor, ensuring the turkey remains juicy and delicious. The broth can also be made from the turkey’s innards, enhancing its depth.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Crispy Skin Roast Turkey with Cheesecloth
These are four of the steps involved in making Crispy Skin Roast Turkey with Cheesecloth. The full directions are in the recipe card at the bottom of the post.
Combine the vegetable stock, salt, sugar, vinegar, rosemary, thyme, sage, and peppercorns in a large stockpot over medium-high heat.
Loosely cover the turkey with the cheesecloth, tucking the edges into the pan.
Cook the turkey, basting every 30 minutes for the first hour and every hour thereafter until it reaches an internal temperature of 165 degrees.
Using the turkey baster, carefully squirt the warmed stock over the bird as you slowly peel the cheesecloth off.
Helpful Hint: 💡 For the best results, start brining your turkey at least 12 hours, preferably 24 hours. After brining, allow the turkey to dry uncovered in the refrigerator for another 24 hours. This combination ensures maximum moisture retention and crispy skin when roasting.
Storage and Reheating
Storage Instructions:
- Leftover Turkey: Allow the cooked turkey to cool completely before storing.
- Refrigeration: Place the turkey in an airtight container or wrap it tightly in aluminum foil or plastic wrap. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, slice the turkey and place it in freezer-safe containers or resealable freezer bags. Label with the date and freeze for up to 2-3 months. To prevent freezer burn, ensure as much air as possible is removed from the bags.
Reheating Instructions:
- Thawing: If frozen, thaw the turkey in the refrigerator overnight before reheating.
- Oven Method: Preheat your oven to 325°F (165°C). Place the sliced turkey in a baking dish and add a splash of broth or water to keep it moist. Cover with aluminum foil to prevent drying out. Heat for about 20-30 minutes, or until warmed through.
- Microwave Method: Place slices of turkey on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals until warmed to your desired temperature.
- Avoid Overheating: Be cautious not to overheat, as this can cause the turkey to become dry.
💭Top tip
When it’s time to remove the cheesecloth, use warm pan drippings to gently moisten and release it from the turkey. Take your time and be patient; rushing this step can cause the skin to tear, ruining that beautiful, crispy exterior. Slow and steady wins the race!
FAQ about Crispy Skin Roast Turkey with Cheesecloth
Brining is a personal choice! I find that wet brining adds the most moisture and flavor. If you prefer less hassle, dry brining is a great alternative.
Absolutely! This step is crucial for achieving crispy golden skin. Skipping it can result in a softer texture.
If you’re concerned about absorption, try soaking the cheesecloth in broth before placing it over the turkey. This ensures even coverage.
Be patient and remove it slowly. Baste frequently; don’t force it off, as that can rip the skin.
More Delicious Holiday Main Dish Recipes...
Crispy Skin Roast Turkey with Cheesecloth
Equipment
Ingredients
- 1 gallon vegetable stock
- 1 cup pink salt
- 1 cup Besti Monk fruit and Allulose Sweetener non-keto can use regular sugar
- 1 cup apple cider vinegar
- 4 large stems Fresh rosemary
- 8 sprigs fresh thyme
- 10 fresh sage leaves
- 1 tbsp whole black peppercorns
- 1 gallon ice water
- 1 16-pound turkey thawed
- Unbleached cheesecloth cut to fit your turkey
- cracked black pepper
- poultry seasoning
- 1 head garlic smashed
- 1 large onion quartered
- 2 or 3 lemons pierced with a fork or knife
- 3 quarts turkey bone broth or chicken
Instructions
- Combine the vegetable stock, salt, sugar, vinegar, rosemary, thyme, sage, and peppercorns in a large stockpot over medium-high heat. Stirring occasionally to dissolve the salt and bring to a boil. Then remove the brine from the heat, cool to room temperature.
- Combine the brine, water, and ice in a large stockpot. Place the thawed turkey (with innards removed and reserved) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate for 12 to 24 hours.
- Remove the bird and discard the brine. Pat the bird dry. Season with cracked black pepper and poultry seasoning, rubbing the skin to make sure the seasoning is even all over the bird. Place the turkey on a platter or baking sheet in the refrigerator, uncovered, for 12 to 24 hours.
- Preheat your oven to 325 degrees F.
- Place a rack in your roasting pan, or you can lay carrots and celery stalks on the bottom of the roaster to left the turkey up from the bottom.
- Carefully place the turkey in the roasting pan, breast side up. Place the garlic, onion, lemons, and herbs inside the cavity. Truss the turkey if it does not come that way.
- Loosely cover the turkey with the cheesecloth, tucking the edges into the pan.
- Heat at least 2 quarts of the stock in a medium pot, over medium heat. Add the innards (neck, liver, heart, etc) and keep the stock just below a simmer. You will use this to baste your turkey and to make your gravy if wanted.
- Place the turkey in the oven with a meat thermometer in the thickest part of the thigh.
- Cook the turkey, basting every after 30 minutes for the first hour, then every hour until it has reached an internal temperature of 165 degrees. Remove the turkey from the oven, tent with foil, and allow to sit for 15 to 20 minutes before carving. The temperature will rise as it rests.
- Using the turkey baster, carefully squirt the warmed stock over the bird as you slowly peel the cheesecloth off. Be patient, don't tear the skin.
- The result will be brown, crispy gorgeous skin!
- Remove the herbs and replace with fresh for garnish
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Carla
I have been cooking for over 50 years & have never seen anyone bake a turkey covered in cheesecloth until Martha Stewart revealed this many years ago. Your Grandmother kept this a secret & could have been known for this tip prior to Martha !!
bobbiskozykitchen
Really? I had no idea! My grandma could have been famous!!
Alex
Hi I’m going to use your recipe for Thanksgiving! Hows y layers of cheesecloth do I put over it?
bobbiskozykitchen
It is just one layer. Cut it long enough to cover the bird lengthwise, then open it and drape it over the bird and tuck it in all around it. ENJOY!!!