HOW TO MAKE SUPER JUICY TURKEY BAKED IN CHEESECLOTH AND WHITE WINE
Step 1: Prepare the oven. Preheat it to 300 degrees.
Step 2: To the bottom of a roasting pan, pour in 2 cups water.
Step 3: In a medium-sized saucepan, combine the melted butter, white wine, and stock. Set aside.
Step 4: Mix the softened butter with sage, rosemary, thyme, lemon zest, garlic, and salt until well blended.
Step 5: Using a paper towel, pat dries the turkey, then rub with 2/3 of the softened butter and herb mixture under the skin, on top of the breast and drumsticks. On top, spread the rest of the butter. At this point, you can stuff the turkey, then tie the legs, securing the skin flap in the back. Or if not planning to stuff the turkey, add the onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of the turkey for extra flavour. Next, tie the legs, secure the skin flap in the back, and tuck the wings under the turkey.
Step 6: Into white wine/butter mixture, dip the cheesecloth, then cover the entire turkey with it.
Step 7: At low temperature, heat the butter/white wine mixture until warm. You will use this for basting.
Step 8: In the preheated oven, place the turkey. Bake the turkey, basting every 20 to 30 minutes until the thigh meat reached 180 to 185 degrees F. if baking stuffed turkey, the internal temperature should register 165 degrees F.
Step 9: About 30 to 45 minutes before taking the turkey out of the oven, remove the cheesecloth. Baste the turkey again.
Step 10: Before carving, let the turkey rest for about 15 minutes. This will allow the juices to soak back into the meat.
