Marion Kane: Food Sleuth®

  • Home
  • Podcasts
    • Sittin’ in the Kitchen®
    • Whither Kensington?
    • Assorted
  • Blog
  • Recipes
  • Bits & Bites
    • Marion’s Books
    • Videos
    • Books for Cooks
    • “Marion’s Farewell”
    • “Au Revoir Kensington”
  • Julia Child’s 100th
  • About Me
    • Bios
    • Mum and Me
    • Ode to Mothers
  • Contact Me

Ultimate Roast Turkey

Print Friendly, PDF & Email

The Ultimate Roast Turkey

I devised this brilliant way to roast a turkey by streamlining and – dare I say? – improving a recipe by Martha Stewart. The clever idea of using cheesecloth soaked in white wine and melted butter ensures moist meat (especially the breast) by insulating the bird. At the same time, because of the porous nature of cheesecloth, the skin becomes a gorgeous burnished brown and crispy. Cheesecloth is sold in most cookware stores and some supermarkets. While the turkey is roasting, make stock by simmering the neck and innards (except liver) along with a carrot, a small onion and herbs of choice in water to cover for at least 2 hours. Drain; discard solids. When you peel the cheesecloth off after roasting the turkey, you won’t believe your eyes. And a bottle of wine and a half-pound of butter do wonders for both taste and texture. Yer welcome!

About 20-lb/9-kilo turkey
1 cup (½ lb/250 g) butter
750-mL bottle dry white wine
Kosher salt

Preheat oven to 325F.

Cut piece of cheesecloth to form 4 layers about 18 inches/46 cm square.

In saucepan, melt butter with wine over medium-low heat. Place cheesecloth in saucepan; let soak.

Place turkey on wire rack in roasting pan. Sprinkle with salt. Place soaked cheesecloth on top to cover breast and legs.

Roast in oven 4 to 4½ hours, basting every half-hour with butter/wine mixture, until juices run clear or thermometer placed in thickest part of thigh (do not touch bone) registers 180F (82C) for stuffed turkey, 170F (77C) for unstuffed.

Remove turkey from oven. Carefully peel off cheesecloth. Let stand about 15 minutes before carving.

Makes 12 to 14 servings.

Turkey Gravy

Red currant or black currant jam are best but others like raspberry would be fine.

About 3 tbsp all-purpose flour
3 cups home-made turkey stock
1 tbsp jam or jelly
Kosher salt and freshly ground pepper

Transfer cooked turkey on its wire rack to cutting board.

Drain and discard all but about 4 tablespoons of drippings from roasting pan. Place pan on stove over medium-low heat. Add flour; whisk until smooth. Add stock. Bring to boil over high heat. Reduce heat to medium-low, whisking and scraping up all browned bits from pan until smooth and thickened. Add jam, salt and pepper; stir to combine. Pour gravy through sieve; discard solids.

Makes about 3 cups.

Back to Recipes

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

Get Tasty Updates on the Latest Podcast and Recipes

Recent Podcasts

  • All You Need is Love – and a Nicely Designed Kitchen

  • Carlos Pereira’s Little Shop Spices Up Kensington Market

  • Haven Toronto Serves up Hot Meals and a Warm Welcome

  • Sean Brock: His Friend Tony, Fatherhood and Fried Chicken

  • Street Nurse Cathy Crowe: A Fearless, Passionate Activist

Recent Blog Posts

  • My Favourite Food Finds and the Upside of the Pandemic

  • Surviving and Thriving in Toronto’s Kensington Market

  • Delicious Food Memoirs that Entertain and Feed the Soul

  • Recipe for Success – or Failure

  • 20 years on, I’m Still a Fan of Charming Chef Jamie Oliver

Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

Connect with Marion

  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Spotify
  • TuneIn
  • RSS Feed

Tasty Updates

Get Tasty Updates on the Latest Podcast and Recipes

copyright © 2021 " Marion Kane, Food Sleuth® " web site by nrichmedia