Michael Symon's Juicy Turkey Cooked in Cheese Cloth
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The Perfect Recipe For A Juicy, Beautiful, Golden-Brown Bird!
skill level
Easy
time
Over 120min
servings
6-7
cost
$
Contributed by : Michael Symon (courtesy of Michael Symon's Live to Cook)
With Michael's recipe, you can be sure that your Thanksgiving turkey will turn out perfectly!
things you'll need.
ingredients
- One 10-pound Turkey (neck and gizzards reserved)
- 2 Tablespoons Kosher Salt
- 1 Head of Garlic (halved through its equator)
- 4 Sprigs of Fresh Oregano
- 4 Sprigs of Fresh Thyme
- 1 Lemon (quartered)
- 1 Onion (peeled and quartered)
- 1 Fennel Bulb (quartered)
- 1/4 Cup Picked Fennel Fronds
- 8 Tablespoons (1 stick) Unsalted Butter1/4 Cup Chicken Stock or Turkey Stock or Water
kitchenware
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Carving Fork
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Chef's Knife
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Cutting Board
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Liquid Measuring Cup
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Measuring Cup (set)
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Measuring Spoons
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Meat Thermometer
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Mixing Spoon
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Roasting Pan w/Rack
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Plastic Wrap
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step 1ingredients One 10-pound Turkey (neck and gizzards reserved)
2 Tablespoons Kosher Saltinstructions The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel, and pat dry. Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours. -
step 2ingredientsinstructions Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature.
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step 3ingredientsinstructions Preheat the oven to 425 degrees F with the oven rack set on the lowest rung.
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step 4ingredients 3 Garlic cloves
2 Sprigs of Fresh Oregano
2 Sprigs of Fresh Thyme
1 Lemon Quarterinstructions In the turkey’s neck cavity, place a few cloves of the garlic, a few sprigs of oregano, a few sprigs of thyme, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients. -
step 5ingredients Half of remaining Garlic
Half of Onion
Half of Fennel
Half of Fennel Fronds
2 Lemon Quarters
Half of remaining Oregano
Half of remaining Thymeinstructions In the body cavity, place half of the remaining garlic, half of the onion, half of the fennel, the fennel fronds, 2 lemon quarters, and half of the remaining oregano and thyme. -
step 6ingredientsinstructions Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.
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step 7ingredients 8 Tablespoons (1 stick) Unsalted Butter
Remaining Garlic
Remaining Onion
Remaining Fennel
Remaining Lemon
Remaining Oregano
Remaining Thyme
1/4 Cup Chicken Stock or Turkey Stock or Waterinstructions In a saucepan over medium heat, melt the butter. Add the remaining garlic, onion, fennel, lemon, oregano, and thyme to the pot with the stock or water. Bring to a boil, reduce the heat so that the liquid simmers, and continue to cook at a lower simmer for 10 minutes. Remove from the heat and allow to cool slightly. -
step 8ingredientsinstructions When cool enough to handle, soak a double layer of cheesecloth big enough to cover the bird in the butter mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the neck and gizzards to the bottom of the roasting pan.
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step 9ingredientsinstructions Place the turkey in the oven and roast for 45 minutes (there will be the distinct possibility of smoke depending on how clean your oven is). Turn the oven temperature down to 375 degrees F, and continue to roast for another 15 to 20 minutes per pound (removing the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F (about 3 hours). Remove the turkey from the oven and allow to rest for 20 minutes before carving.
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