When it comes to Thanksgiving, Martha Stewart’s advice borders on gospel. After all, she’s roasted hundreds of turkeys on TV, in her cookbooks, and in her own kitchen. And while she’s shared countless recipes over the years, her trick for keeping the bird juicy — really juicy — is surprisingly simple: she covers the turkey with cheesecloth soaked in butter and wine.
Yes, that’s it. No complicated brine, no endless basting. Just a butter-and-wine-soaked piece of cloth that acts as a self-basting blanket while the turkey roasts.
The Secret? A Butter-and-Wine Cheesecloth
Here’s how Martha does it. Before roasting, she melts an entire stick of butter and combines it with dry white wine. Then she soaks a large piece of cheesecloth in the mixture until it’s fully saturated.
Once the turkey is seasoned and ready, she drapes the cheesecloth over the breast and part of the legs, like a soft protective layer. As the bird cooks, the cloth helps the butter baste the meat continuously while locking in moisture and flavor. The result? Perfectly bronzed skin on the outside, tender and succulent meat on the inside — no dry slices in sight.
Why It Works (and Why Chefs Love It Too)
The science behind Martha’s method makes sense. The cheesecloth acts as a barrier, preventing the breast meat from drying out before the darker leg meat has finished cooking. The butter keeps the skin crisp, while the wine adds subtle acidity, balancing out the richness. Unlike traditional basting — which involves opening the oven door every 20 minutes and letting heat escape — this method allows for hands-off roasting and steady, even cooking. You can simply relax, pour yourself a glass of that same wine, and trust the process.
How to Try It at Home
If you want to recreate Martha’s Thanksgiving magic, here’s what you’ll need:
- 1 large piece of cheesecloth (enough to cover the breast and legs)
- 1 stick of unsalted butter, melted
- 1 cup of dry white wine
- Your favorite turkey seasoning blend
Soak the cheesecloth in the butter and wine mixture, drape it over the seasoned bird, and roast at 325°F according to your turkey’s weight. Remove the cheesecloth during the last 30 minutes of roasting to let the skin crisp to a perfect golden brown.
Once your turkey hits that beautiful deep amber hue, resist the urge to carve immediately. Martha always lets her turkey rest for at least 30 minutes before slicing — a step that allows the juices to redistribute and ensures every slice stays moist.
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