Vicki's Turkey

The secret weapon here is cheesecloth.

The turkey gets rubbed with butter, then draped in a layer of cheesecloth that’s been soaked in more melted butter.

As it roasts, you baste right over the cloth with a glaze made from equal parts Kahluá and apricot preserves.

It sounds like an odd pairing, but the coffee liqueur’s roasted bitterness and the fruity sweetness of apricot melt into something deeply savory as the heat does its work.

The cloth holds everything tight against the skin so the flavor actually permeates the meat, not just the surface.

Peel off the cheesecloth before bringing the bird to the table and you’ll reveal a deep, dark, glossy mahogany that looks absolutely stunning.

Pro Tips

• Use unsalted butter for both the rub and the cheesecloth soak. Salted butter can make the skin too salty over a long roast.
• Baste generously and often. The more glaze that soaks through the cheesecloth, the more flavor reaches the meat.
• Peel the cheesecloth off carefully while the turkey is still warm. If it cools too much, the cloth can stick to the skin.