PREP TIME: 35 mins | COOK TIME: 7 hr 30 mins | ACTIVE TIME: 15 mins | TOTAL TIME: 8 hr 19 mins

Ever wonder how to make that perfectly juicy unstuffed turkey? This recipe will show you how in simple, straightforward steps. Baked in cheesecloth and white wine with a herb butter rub, this baked turkey is a beauty!


1 whole Turkey (Preferable fresh and all-natural not injected with any solution.)

1/2 c Butter, Melted

2 c Dry White Wine

2 c Chicken Or Turkey Stock

1 c Butter, Softened

2 tbsp Fresh Sage, Stem Removed and Chopped

2 tbsp Fresh Rosemary, Stem Removed and Chopped

1 tbsp Fresh Thyme, Stem Removed and Chopped

1 whole Lemon, Zested (Preferably Organic)

4 cloves Garlic, Minced

3 tsp Salt

2 sq yards Unbleached Cotton Cheesecloth


Step 1: Prepare the oven. Preheat it to 300 degrees.

Step 2: In the bottom of the roasting pan, pour in 2 cups of water.

Step 3: In a medium-sized saucepan, combine the melted butter, white wine, and stock until well mixed, then set aside.

Step 4: Mix the softened butter, sage, rosemary, thyme, lemon zest, garlic, and salt until well combined.

Step 5: Using paper towels, pat dries the turkey.

Step 6: Under the skin and over the top of the turkey breasts and drumsticks, rub 2/3 of the softened butter and herb mixture. Be very careful not to rip the skin. And on the turkey skin, carefully spread the rest of the butter.

Step 7: At this point, you can stuff the turkey (if using turkey) and tie the legs. Flap back the skin to secure. Alternately if not stuffing, add onions, half of the cut lemon, carrots, and celery for extra flavour to the cavity of the turkey, then tie the legs, flapping the skin back in to secure, and tucking the wings under the turkey.

Step 8: Cover the top and sides of the turkey with a folded, dipped in white wine/butter mixture cheesecloth.

Step 9: For basting, heat the butter/white wine mixture over low heat. Or use the pan juices when the butter/white wine mixture runs low.

Step 10: Bake in the preheated oven until the internal temperature of the thigh meat reach 180 to 185 F degrees, basting every 20 to 30 minutes. Or for stuff, it should be 165 degrees F. Cooking time per pound is around 15 to 20 minutes if stuffed and a bit less if not stuffed.

Step 11: 30 to 45 minutes before taking the turkey out of the oven, remove the cheesecloth, basting to brown the skin. Baste well if the cheesecloth is sticking to loosen it from the skin.

Step 12: When done, remove from the oven and let the turkey sit for at least 30 to 45 minutes. This will let the juices soak back to the meat. When ready, slice the turkey and serve with gravy from the pan juices.


To maintain the oven temperature, basting can be extended to every 30 minutes as electric ovens take longer to heat.