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Main Course • American

No-Baste Cheesecloth Turkey Recipe

No-baste cheesecloth turkey is the easiest way to ensure a flavorful, crispy skin, beautiful golden turkey without having to constantly open the oven door.

4.9 from 164 votes
140 mins
Total Time
10
servings
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No-Baste Cheesecloth Turkey

How to Make the Best No-Baste Cheesecloth Turkey

The cheesecloth method is a game-changer for Thanksgiving cooking. Rather than constantly monitoring your turkey and basting it every thirty minutes, this no-baste cheesecloth turkey technique allows you to set it and forget it. The butter-soaked cheesecloth acts as a protective barrier, keeping the meat moist while allowing the skin to turn a beautiful golden brown without any extra effort.

This method is particularly brilliant because it eliminates the need to open the oven door repeatedly—every time you do, you lose precious heat and extend the cooking time. With the cheesecloth in place, your turkey cooks evenly and consistently, and you’ll end up with perfectly tender, flavorful meat that rivals any traditional basted turkey.

The aromatic cavity filling—with its combination of fresh herbs, citrus, and vegetables—infuses the turkey with incredible flavor from the inside out. Combined with the buttery cheesecloth exterior, you’ll create a stunning centerpiece that’s both visually impressive and absolutely delicious. Best of all, this foolproof method gives you back your sanity on the busiest cooking day of the year.

No-Baste Cheesecloth Turkey

No-Baste Cheesecloth Turkey

No-baste cheesecloth turkey is the easiest way to ensure a flavorful, crispy skin, beautiful golden turkey without having to constantly open the oven door.

4.9 from 164 votes
CourseMain Course
CuisineAmerican
Keywordcheesecloth method, cheesecloth turkey, how to cook a turkey, no-baste turkey, thanksgiving turkey
Prep Time20 mins
Cook Time120 mins
Total Time140 mins
Servings10 servings
Calories847kcal
AuthorRare Ivy
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Ingredients

Turkey & Aromatics

Herbs & Seasonings

Liquids & Cooking

Instructions

Preparation

  1. Preheat your oven to 325°F. Pat the turkey dry with paper towels and place it in a large roasting pan.
  2. Stuff the cavity of the turkey with the orange quarters, yellow onion, carrot, celery, garlic halves, rosemary sprigs, sage leaves, and thyme sprigs.

Cheesecloth Application

  1. Soak the cheesecloth in melted butter until fully saturated. Drape the buttery cheesecloth over the entire turkey, covering the breast, legs, and wings.
  2. The cheesecloth will protect the turkey from drying out while roasting and won't require basting.

Roasting

  1. Pour the chicken stock and water into the bottom of the roasting pan around (not over) the turkey.
  2. Roast the turkey for approximately 13-15 minutes per pound. For a 14-18 pound turkey, this will be roughly 3-4.5 hours.
  3. The turkey is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
  4. Remove from the oven and let the turkey rest for 20-30 minutes before carving. The cheesecloth can be carefully removed once the turkey is cooked.

Notes

  • The cheesecloth method eliminates the need for basting, saving you time and keeping the oven door closed, which helps maintain consistent temperature.
  • Make sure to soak the cheesecloth in butter before applying it to ensure the turkey stays moist and develops a golden color.
  • The aromatic vegetables and herbs in the cavity infuse the turkey with flavor from the inside out.
  • Let the turkey rest after cooking—this allows the juices to redistribute, making the meat more tender and flavorful.
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