Cheesecloth really is the way to go, and baste, baste, baste!

Cookie, it was unstuffed (only citrus, carrots, 1/2 of an onion and celery inside) and cooked a total of 4 hours and 37 min. It rested for nearly 45 minutes and I was nervous, but it was perfect. The higher heat was really helpful. I used to cook at 325. With this recipe it was 30 min at 425, then down to 350 for three hours. on the final hour I kicked on the convection and lowered it again to 325.

Okay thanks. I watched the Gordon Ramsay Christmas cooking special and he also stuffed his bird with onions and lemon. Did you get the flavour throughout the meat? I'm not crazy about the lemon flavour. I wonder if I can sub the butter for coconut oil or olive oil? We don't have a group that handles dairy (casein) very well. LOL, this is why my turkey is probably just okay.

Yes, I used olive oil or unflavored coconut oil rather than butter on my turkey breasts. i"m in the same camp, dairy, especially butter, is not my friend!

No lemon-y flavor come through. It just adds moisture. Some say that the citrus enhances the drippings for gravy. You can easily leave it out

I was elated and relieved with our results this year!

We wet brined and rubbed the turkey with melted butter and soy sauce before roasting. I stuffed with orange, lemon, onion, sage and fennel.

I allowed the turkey to get this gorgeous lacquer, then tented with foil until done.

No basting. Took it out of the oven about 5 degrees under, to allow it to continue cooking while resting, allowing the juices to redistribute.

I've seen the Martha episode where she cooks a turkey with cheesecloth, and it looks amazing!

Thanks so much Compumom. I think I will put the lemon in. Also watched Ina Garten and she also used the lemon.

The family has already nixed turkey for any Christmas meals this year but there is still New Years;). Surprise! I love turkey and there will be one, at some time, this holiday season.

I found a recipe using a technique I tried with roast beef and I really liked how this turkey turned out.

Defrost the turkey, Remove the wrapper and let it sit in the refrigerator uncovered over night to dry the skin. Allow to warm to room temperature for 2 hours Stuff and cook uncovered at 300d for 1 hour. Then cover with aluminum tent for 18 - 20 hours at 200d. When ready to serve, heat oven to 400d and crisp the skin for 10 - 15 min. It was a 12lb bird. Start cooking at 6pm for a 2pm dinner.

Stuffing temperature is to be 165d when done. Let it sit 15 - 30 min before carving.

My stuffing is box and according to directions. I add cranberries, chopped walnuts, chopped onions, and sliced water chestnuts, half in the bird, half in a separate pan.

Well, I changed up my turkey too. I made one tonight. I didn't exactly follow MS but went more with Gordon Ramsay (close to same idea but no cheese cloth and used parchment) and crossed my fingers I wouldn't taste the lemon. It was much better than my regular turkey. So count me in, in changing my turkey prep. I also didn't brine.

Yay Cookie! Can you share Gordon's recipe?

Emerogork, A low temp with stuffing sounds like it could be a health issue. I just can't risk it.

"A low temp with stuffing sounds like it could be a health issue."

That is one reason why you cook it at 300 for an hour in the beginning. Plus, if the stuffing is over 165 then you re safe since Campylobacter and Salmonella ,are killed off at 140d.

You check temperatures and you are safe. This is required no matter what temperature you use.

The first couple of minutes of the video shows how he makes his turkey. I re-watched and realize how I really did wimp out with the lemon as I didn't add it to the butter (well coconut oil and olive oil) or parsley because my kids would freak to see green on the meat. I also didn't top with bacon or make gravy. It was still far from dry! I did use drippings though. LOL, I wasn't as jittery/jumpy when I prepared mine.

https://www.youtube.com/watch?v=e5PFXhdfVT8