The Perfect "Baste Free" Turkey

The days of continuous pampering of the narcissistic turkey are over.

This year, I have decided the heat will no longer continuously escape my oven and leak into my kitchen as I bathe, cater and attend to my holiday “star’ of a turkey.

The butter and juices just run right off of the celebrity turkey skin anyhow.

Martha Stewart says covering the turkey in a butter and wine soaked cheese cloth makes a deliciously moist bird.  This method seems to be a more effective way of “nurturing” the bird while protecting it from over browning.

Here are the steps according to Martha:

After you have thawed, rinsed, seasoned and stuffed your turkey to your liking — prepare your cheese cloth:

You will need -

• 1 very large cheese cloth
• 1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter at room temperature
• 1 bottle dry white wine (sauvignon blanc) – nothing sweet
• 2 teaspoons salt
• 2 teaspoons salt

Melt butter, add wine, and mix well with a large spoon. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Soak cheesecloth in the butter and wine mixture (salt and pepper the turkey ahead of time, but I also like to add a little salt, pepper and garlic to the mixture).

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