Roast Thanksgiving Turkey

We love this time of year because we get to share with you all the fun holiday recipes we are making in the kitchen to help you to get the best flavor out of your kitchen creations.⁠

We’ve been playing around a lot with our turkeys and we’ve done everything, from spatchcocking, roasting turkey parts like the whole breast, and then back to the traditional style of roasting a turkey. But this time we did the trending cheesecloth method roast turkey and it was really juicy and the skin came out intact with gorgeous color.⁠

One thing is for sure though, we don’t embark on any turkey making without first brining our bird with our I’m Still Brining Turkey Brine and then seasoning it with the You’re So Spain and Seasoning Beneath My Wings spice blends. This trio makes our turkey flavorful and incredibly juicy!⁠

Note: It’s difficult to omit the butter and get the same results but here we substitute a large portion of it with olive oil. Give it a try.


Makes 10 servings


  1. Preheat the oven to 450˚F. Rinse and pat dry the brined turkey.  
  2. In a small bowl, mix together the 4 tbsp soft butter with the You're So Spain and Seasoning Beneath My Wings spice blends to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter mixture on your hands or in the bowl can be rubbed on the outside of the turkey.
  3. Sprinkle the outside of the turkey with 2 tsp kosher salt, making sure to get it all over the surface.  Tuck the wing tips under the top of the breasts. Tie legs together with kitchen string. Fold neck flap under, and secure with toothpicks. 
  4. Place the roasting rack in the pan. Pour the broth and wine into the pan. Transfer the turkey to the rack.
  5. Combine the olive oil and 1 stick of melted butter in a small bowl. Fold a large piece of cheesecloth twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted olive oil and butter.
  6. Place the turkey in the oven legs first. Roast for 30 minutes, then lower the oven temperature to 350˚F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
  7. Baste again to be sure the cheesecloth is still moist. Carefully remove the cheesecloth and discard it. This is a delicate process and if done too quickly, will tear the skin.  Baste again, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165˚F, about another 30 minutes. Let rest for 30 minutes before carving.
Samantha Binkley