I lied, the recipe I'm about to give you requires plenty of nonsense, but it's relatively quick and easy, and releases you from the slavery of basting. The turkey ends up crispy on the outside and moist in the middle with minimal effort on the cook's part. I did not think to take pictures last time I cooked a turkey, so bare with me and I will put some pictures up eventually.
Note: We have never tried this cooking approach with a stuffed turkey, but I don't see why it wouldn't work. Just increase the cook time to eliminate the gift that keeps on giving, holiday Salmonilla!
Step 1: Thaw turkey
Step 2: Preheat oven to 325 degrees
Step 3: Cut 2 to 3 double-thick strips (fold the cheesecloth to double up, number of strips varies with width of turkey),
cut long enough to cover the length of the turkey and touch the bottom of the pan
Step 4: Pull out goody bag from turkey (gizzard and neck), it's up to you what you do with it
Step 5: Rinse turkey, inside and out
Step 6: Rub Crisco on outside of turkey
Step 7: Tuck wings under turkey, pin neck and ass closed with toothpicks
Step 8: Saturate cheesecloth strips with melted, salted-butter (approximately one stick per turkey) and drape side by
side over turkey, leaving no exposed meat and making sure that cheesecloth is touching the bottom-inside of
the pan around the turkey
Note: The job of the cheesecloth is to wick up moisture onto the turkey, self-basting
Step 9: Cook turkey for appropriate amount of time according to turkey obesity index:
Weight (pounds) Roasting time (hours)
8-12 2.75-3
12-14 3-3.75
14-18 3.75-4.25
18-20 4.25-4.5
20-24 4.5-5
Note: Stuffed turkeys require 15-45 minutes longer cook time than unstuffed
Warning: Although it's dipped in butter, you probably want to remove the cheesecloth before carving the turkey, and unless you despise your family and wish them painful mouth splinters, remember to remove the toothpicks too!!!
Happy Thanksgiving folks!!!