Anyone use a cheesecloth for their TURKEY?
If so, what is your recipe?
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Do you even know what cheesecloth is? Its not a recipe. Its a cooking utensil. How does one have a cheesecloth recipe?
"This is why my basketball intelligence is unmatched on this site. I'm sure there are better cappers but no one can tell you the strategies of most coaches before the game even starts "
Goat MilkComment -
Please just stop. You have NO CLUE what you are talking about. I have been cooking professionally in Chicago for 15 years. No one marinates cheesecloth
"This is why my basketball intelligence is unmatched on this site. I'm sure there are better cappers but no one can tell you the strategies of most coaches before the game even starts "
Goat MilkComment -
Soak a four-layer piece of cheesecloth in the butter/shortening mixture and place on turkey.
Never actually done this. Only time I ever use cheesecloth is in soups and such with a bundle of herbs.Comment -
Smoking my turkey and ham and will also deep fry a turkey breast injected with cajun seasoning.Comment -
I use a cheesecloth when preparing my Lutafisk!
Also to hold the coffee grounds when making home made Kohlua.
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Turkey Recipe with Cheesecloth Cover
- 1/2 cup butter (1 stick)
- 2 cups white wine
- a bit of sage and rosemary
- salt and pepper to taste
- 12-14 pound turkey
- cheesecloth
Remove the neck and giblets (gizzard, heart,liver) from the turkey. If you've never cooked a turkey before, you'll find these by reaching into the cavities of the turkey. Typically the neck is in one side and a bag of parts in the other. If the turkey's legs are held together by wire, slip them out, remove the innards, then put the legs back in the wire. Keep these to make some broth for your gravy (except for the liver, the really dark dark meat.). Rinse your turkey and pat dry with paper towels.
Heat the oven to 450. Put the turkey in a v-rack in a roasting pan, breast side up. Put a carrot, a quartered onion, and some salt and pepper inside the turkey. Sprinkle the top with salt and pepper. Take the cheesecloth out of the wine and butter and lay it over the turkey, covering it.
Put the turkey into the oven for 30 minutes, legs toward the back if your pan will fit that way. The cheesecloth will get black and disgusting looking but trust me.
In the meantime, put the turkey neck and gizzards in a saucepan and cover with 6 cups of water or so. Add a half a carrot, half an onion, stalk of celery, and some salt and pepper. Bring to a simmer, cover partway, and let it cook for a few hours to get some good broth for your gravy.
After 30 minutes pull the turkey out and baste with some leftover wine and butter. If the bottom of the pan is totally dry, add a cup of water or broth to it.
Reduce the heat to 350 and cook another couple of hours. The USDA has an informative page on how to thaw and cook turkeys or check the cooking directions on your turkey. It all varies depending on how large a turkey you have and what temperature you decide to use. Use a meat thermometer at the end to verify. Baste the turkey every 30 minutes, squirting the butter and wine onto the cheesecloth until it's gone. Once it's gone, use the pan juices. If there are none, pour water in the pan and then use that.
About an hour before you think the turkey will be done, take it out of the oven and remove the cheesecloth. Baste again and put the uncovered turkey back in the oven and baste again after 30 more minutes.
Check the temperature at the thickest part of the thigh with a meat thermometer. The leg should register 170-175F and one in the breast 160-165. Let the turkey sit 30 minutes before carving. At some point, but not right away, lift the turkey up and drain the cooking liquid from the inside into your roasting pan.
Once the turkey is on your carving board, make some gravy. It's helpful if you can have one person making the gravy while another is carving the turkey.Comment -
Can do something similar with salt pork I believe.
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found you a turkey and a date for thanksgiving....
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SOUTHPOINT CASINO giving away free turkeys to their valued customers.................picking mine up in a couple hours.
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"This is why my basketball intelligence is unmatched on this site. I'm sure there are better cappers but no one can tell you the strategies of most coaches before the game even starts "
Goat MilkComment -
Reynolds Oven Bags
The only way to go...Comment -
best turkey is deep fried, never had a better tasting oneComment
you'll burn your trailer down