Cook shares elite cooking trick that looks wrong but gives 'juiciest' Thanksgiving turkey

Cooking fans have shared a foolproof technique for cooking a tender turkey with golden and crispy skin.

The hack was proposed in a viral clip posted by Taylor Loren, who revealed a perfectly golden turkey in a clip that garnered more than 14 million views.

Posters who were already familiar with the hack left furry comments under the post to let others know their thoughts.

“Cheesecloth turkey is elite!! Best way to cook the juiciest turkey ever!” read one comment which garnered a staggering 24,500 likes.

Another commentator joked: “Who’s gonna be the genius to start selling pre-seasoned cheesecloths?”

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Martha Stewart once claimed that a cheesecloth in a butter and wine mixture is the secret to the perfect roast turkey. According to her website, the basting mixture is an excellent way to keep the meat moist while allowing it to brown. 

She claims: “Cheesecloth is both absorbent and porous, making it the ideal material to hold in moisture and keep the basting liquid in constant contact with the turkey.

“The cheesecloth shields the skin from the direct heat of the oven so it doesn’t brown faster than the meat cooks, but unlike foil, cheesecloth allows evaporation and air circulation so the turkey roasts rather than steaming.”

The Martha Stewart recipe calls for the following ingredients:

• One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
• 1 ½ cups (three sticks) unsalted butter, melted, plus four tablespoons unsalted butter, room temperature.
• One 750-ml bottle of dry white wine, 
• Two teaspoons salt
• Two teaspoons of freshly ground black pepper 
• Classic stuffing 
• One cup of dry red or white wine, for gravy 
• Giblet stock.  

Method: 

1. Remove the turkey from the refrigerator, remove its packaging and let it stand for two hours at room temperature, patting it dry with paper towels. In the meantime, prepare the basting liquid and cheesecloth. 
2. Heat oven to 450F and place a rack on the lowest level in the oven. Combine the melted butter and white wine in a bowl. Fold a large piece of cheesecloth into the quarters and cut it into a 17-inch, four-layer square. Immerse the cheesecloth in the butter and whine and it soak. 
3. Please put the turkey, breast side u, on a roasting rack in a heavy metal roasting pan. An instant-read thermometer will be the most accurate indication of whether the bird is ready or not, so try to have one at hand.
4. Fill the large cavity of the bird with as much stuffing as it can hold comfortably, but do not pack tightly. Tie the legs loosely with kitchen string. Rub the turkey with softened butter and sprinkle with the remaining 1 ½ teaspoons of salt and pepper. Lift the cheesecloth out of the liquid, and squeeze it slightly, dampening it. Spread it evenly over the breast and about halfway down the sides of the bird, so it covers some of the leg area. Leave the remaining wine and butter mixture aside.
5. Place the turkey into the oven, legs first, and cook for 30 minutes. Remove the bird from the oven and using a pastry brush, baste the cheesecloth and exposed parts of the turkey with butter and wine. Reduce the oven temperature to 350F and cook for 2 ½ more hours, basting every 30 minutes. 
6. After this fourth hour of cooking, insert an instant-read thermometer into the thicket part of the thigh. Do not poke into a bone. The temperature should reach 180F (stuffing should be between 140F and 160F) and the turkey should be golden brown. The breast does not need to be checked for temperature. If the legs are not yet fully cooked, baste the turkey, return to the oven, and cook another 20 to 30 minutes.
7. When fully cooked, transfer the turkey to a serving platter, and let rest for about 30 minutes before serving, it with gravy.