Cheesecloth Roast Turkey

Directions

• Pat the thawed turkey dry using paper towels. Season with 3 tablespoons of kosher salt, ensuring you cover both the inside and outside of the bird.
• Place the turkey on a tray and refrigerate, uncovered, for at least 12 hours to allow the skin to dry out.
• About 1 hour before roasting, remove the turkey from the fridge and let it sit at room temperature.
• While the turkey is resting, make the herb butter by combining all of the ingredients listed and mixing well.
• Preheat your oven to 350 degrees.
• Rub the turkey generously with the prepared herb butter. Gently loosen the skin over the breast and thighs, and carefully work the butter under the skin for maximum flavor.
• Stuff the turkey with half of the veggies listed, excluding the onion.
• Add the rest of the veggies, along with the onion, to the bottom of a roasting pan. Add about 1 cup of white wine into the bottom of the pan as well.
• Tie the turkey’s legs together using kitchen twine to ensure even cooking. Place the turkey on a rack positioned above the vegetables.
• In a small saucepan, melt 1/2 stick of butter and add 1/2 cup of white wine. Stir to combine. Dip a cheesecloth in the wine-butter mixture, then drape it over the turkey. This will help keep the turkey moist during the roasting process.
• Place the turkey in the oven and roast at 350°F for approximately 3 hours, basting every 30 minutes.
• In the final 30 minutes of roasting, remove the cheesecloth and baste the turkey one last time. Continue to cook uncovered. Once done, use a thermometer to make sure that the internal temperature has reached 165°F in the thickest part of the turkey.
• Remove the turkey from the oven and let it rest for at least 30 minutes before carving. Serve with gravy made from the turkey drippings.