YIELDS: 10 Servings

PREP TIME: 35 mins

COOK TIME: 6 hrs

TOTAL TIME: Long but worth it!

 

This cheesecloth-wrapped turkey stays unbelievably juicy thanks to a buttery white-wine baste and a dad-approved dry-spice compound butter that melts right into the meat. Stuffed with citrus, garlic, and onions, it roasts low and slow into the most flavorful, foolproof holiday centerpiece you’ll ever make.

Ingredients

The Bird

• 1 whole turkey 12-16lbs (fresh, all-natural if you can swing it)

Compound Butter (Dad’s Dry-Spice Version)

• 1 cup softened butter

• 2 tsp onion powder

• 2 tsp garlic powder

• 1 tsp sage powder

• 1 tsp dried oregano

• 3 tsp sea salt
  

• Zest of 1 lemon

Butter Basting Sauce

• 8 oz butter

• 2 cups chicken stock

• 2 cups white wine

Cavity Stuffing (Aromatics, not bread stuffing)

• 1 whole onion, cut in half

• 1 whole orange, cut in half

• 1 lemon, cut in half

• 1 whole head of garlic, top sliced off

• Salt and pepper

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Instructions

1. Preheat & Prep

Preheat that oven to 300°F.
Pour 2 cups water into the bottom of your roasting pan. Trust me—moisture matters.

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2. Make the Butter Baste

In a medium saucepan, combine:

• 8 oz butter

• 2 cups chicken stock

• 2 cups white wine

Set it aside for now. It’s your turkey’s personal spa treatment.

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3. Mix the Compound Butter

In a bowl, mash together the softened butter with:

• Onion powder

• Garlic powder

• Sage powder

• Dried oregano

• Lemon zest

• Sea salt

Stir until it looks like something you’d spread on fancy bread… except don’t. This is all for the turkey.

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4. Butter Up the Bird

This is the part where you get personal with the turkey.

Gently slide your hand under the skin over the breasts and drumsticks (don’t tear it!) and spread 2/3 of the compound butter underneath.
Rub the rest over the top of the turkey skin.
Yes, it’s messy. Yes, that means you’re doing it right.

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5. Load the Cavity

Instead of bread stuffing, pack the bird with aromatics:

• Onion halves

• Orange halves

• Lemon halves

• The whole head of garlic

• Sprinkle in salt and pepper

Tie the legs together, secure the skin flap in back, and tuck the wings under the turkey like it's settling in for a nap.

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6. Cheesecloth Time

Fold a large piece of cheesecloth so it can cover the top and sides of the turkey.
Dip it into the warm butter/wine mixture until soaked.
Lay it over the turkey like a blanket.

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7. Basting Routine

Heat the butter/wine mixture on low so it stays warm.
Baste the turkey every 20–30 minutes.
If you run low on the basting mixture, switch to pan drippings—those juices are liquid gold.

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8. Roast to Perfection

Roast until the thigh meat hits 180–185°F.
If you happened to stuff it (with actual stuffing), it must hit 165°F internally.
Plan on approximately:

• 15–20 minutes per pound if stuffed

• Slightly less if unstuffed

For a big ol’ 29-pounder, expect about 7–7.5 hours.

(Don’t panic—yes, this is normal.)

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9. Final Browning

About 30–45 minutes before the turkey is done, remove the cheesecloth.
If it sticks, just baste it until it relaxes.
Let the turkey brown naturally—you're going for “picture-worthy,” not “charcoal.”

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10. Rest, Then Feast

Let the turkey rest 15 minutes before slicing.
This is when you make gravy with all those pan drippings your future self will thank you for.

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Dad Tip:

Electric ovens can take their sweet time getting back up to temp, so you can stretch basting to every 30 minutes if needed.