Super Juicy Roast Turkey In Thin Cotton Cotton #christmas #dinner

Colt and I were finally able to make our Super Juicy roasted turkey in a thin cotton cloth, and take a turkey worthy of bird photos this year. Isn't it a glimpse of PE?

We have a team effort to overcome Turkey this year. For the first time in 14 years I have not bird things. Not only is Turkey super juicy as usual, but it is cooked faster which is always a plus.

I never thought I would say this but I will forever make a Pot of Fill. It's so easy to make and feel like stuffing out of birds. Very delicious!


  • 1 whole Turkey (fresher and all natural not injected with any solution.)
  • 1/2 cup of Butter, Melted
  • 2 cups of dried white wine
  • 2 cups of chicken or Turkish stock
  • 1 cup of butter, softened
  • 2 tablespoons of fresh Sage, the stem is removed and chopped
  • 2 tablespoons of fresh Rosemary, the stem is removed and chopped
  • 1 tablespoon of fresh Thyme, the stem is removed and chopped
  • whole 1 lime, Zested (preferably organic)
  • 4 garlic cloves, chopped
  • 3 teaspoons of sea salt
  • 2 yards thin cotton fabric, 100% free cotton fiber for cooking (usually found near twin baking and baking equipment at the grocery store.)


  1. Preheat the oven to 300 degrees.
  2. Add 2 cups of water to the bottom of the toasted pan.
  3. Combine white wine with melted butter and stock in a medium sized pan. Set aside.
  4. Combined with softened butter, sage, rosemary, thyme, lemon peel, garlic, and sea salt. Stir until mixed.
  5. Rub 2/3 of the herb mixture and butter soften under the top skin of the turkey and thigh chest. Be careful not to tear the skin. Spread the remaining butter from the top of the Turkish skin.
  6. If stuffing is Turkish, the items are current and tie the legs together and and the skin is safe flap behind. If you do not add add onions, garlic, 1 orange is cut in half, carrots and celery into the turkey cavity for extra flavor. Bind the legs together, guaranteeing the folds of skin behind and tucking the wings under Turkey.
  7. Take a thin cotton cloth and fold it big enough for the top cover and Turkey.
  8. Dip a cheese cloth into a white wine / butter mixture and cover the top and sides of Turkey with a thin cotton cloth.
  9. Heat butter / white mixed wine at low to warm and use to polish. When the mixture of white butter runs low wine using pan juice.
  10. Place the turkey in the oven and stretch every 20 minutes until the thigh meat registers 180-185 degrees F and if the stuffing stuffing needs to register at 165 degrees F. Allow each place from 15 to 20 minutes per pound if filled, a little less for unstuffed. About 7-7 1/2 hours for 29 pounds of turkey.
  11. Remove a thin cotton cloth 30-45 minutes before removing from the oven and stretching well for brown skin. If a thin cotton cloth attaches to it, it is good to loosen it from the skin.
  12. Allow Turkey to take a 15-minute break before slicing the juice to soak it back into the meat, making the sauce all this time with the remaining pan juice.

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