Julia Child Turkey Recipe

Julia Child Turkey is the gold standard for Thanksgiving. Julia writes in The Way to Cook (page 168): “A whole turkey is really easier to roast than chicken just because it is bigger and tougher and takes less attention – meaning less basting, turning, and fussing over.”

Every November, I get the same panicked texts: “How do I roast a turkey without drying it out?” Julia solved this problem decades ago. Whether you want the traditional slow roast, her famous cheesecloth method, or her clever deconstructed approach, this page covers it all.

Why Julia’s method works: Moderate heat (325°F), proper basting, and essential resting time. The result? Juicy meat, beautiful brown skin, and gorgeous pan juices for gravy.

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Why You’ll Love These Recipes

• Multiple methods, one page: Traditional roast, cheesecloth method, deconstructed, spatchcock, and high-heat options all covered.
• Foolproof timing: Julia’s roasting chart takes the guesswork out.
• The resting secret: Julia insists on 30 minutes rest – this is what makes the meat juicy.
• Tested over decades: These techniques have made millions of Thanksgiving turkeys.

Roasting Time Chart

Turkey Weight	Roasting Time (325°F)
12-16 lbs	4 hours
16-20 lbs	5 hours
20-26 lbs	6 hours

Unstuffed birds take 20-30 minutes less. Internal temperature: 162°F-170°F in thickest part of breast.

Julia Child Traditional Roast Turkey

From The Way to Cook, Pages 168-169

Ingredients

• 1 whole turkey (12-26 lbs)
• Oil for basting
• Salt and pepper
• Lemon (for rubbing inside and out)
• Fresh herbs (thyme, sage) for cavity
• Chopped carrots and onions for the pan
• Stuffing, optional (about 8 cups for 14-lb bird)

Instructions

1. Prep the Turkey: Remove loose fat, pull out wishbone (makes carving easier), and truss wings and legs. Rub inside and out with lemon and oil. Salt the cavity. If stuffing, stuff just before roasting.
2. Roast: Preheat oven to 325°F. Place turkey in lower third of oven. Baste with oil or pan juices every 30-40 minutes.
3. Prevent Over-Browning: If browning too fast, cover loosely with foil, shiny side up.
4. Add Vegetables: An hour before done, scatter chopped carrots and onions into the pan juices for flavor.
5. Check Doneness: Julia says: “No turkey is done if there are no brown juices along with the fat in the bottom of the roasting pan.” Temperature should read 162°F-170°F in thickest part of breast. Drumsticks should feel tender and move slightly in their sockets.
6. Rest (Critical): Remove to carving board, cover loosely with foil. REST FOR 30 MINUTES. Julia is emphatic about this – it allows juices to retreat back into the flesh.

Julia Child Cheesecloth Turkey Method

The Famous “Butter Blanket” Technique

Julia’s cheesecloth method keeps the breast incredibly moist by continuously basting it with butter throughout roasting.

What You Need

• 1 whole turkey
• 1 stick (8 Tb) butter, melted
• 1 cup dry white wine (optional)
• Large piece of cheesecloth (enough to drape over turkey)
• Salt, pepper, and aromatics

Instructions

1. Prep Turkey: Season inside and out with salt and pepper. Place aromatics in cavity.
2. Make the Butter Blanket: Melt butter in a bowl (add wine if using). Soak cheesecloth in the butter mixture until fully saturated.
3. Drape the Turkey: Place turkey in roasting pan. Drape the butter-soaked cheesecloth over the breast and legs, covering completely.
4. Roast: Roast at 325°F, basting every 30-45 minutes by spooning pan juices over the cheesecloth. The cloth holds butter against the meat and allows gradual browning.
5. Remove Cheesecloth: During the last 30-45 minutes, remove the cheesecloth to allow the skin to crisp and turn golden brown.
6. Rest: 30 minutes before carving.

Why it works: The cheesecloth acts as a continuous baster, slowly releasing butter and keeping the breast meat from drying out.

Julia Child Deconstructed Turkey

From The Way to Cook, Pages 170-171

Julia’s clever solution: separate the bird into breast and leg portions that cook at their own optimal times, then reassemble for presentation.

Why Deconstruct?

Julia writes: “When you dis-assemble a turkey, you can roast the breast alone on its stuffing while the leg-thighs take their own time in their own pan… and when you re-assemble it… who would ever know?”

Instructions

1. Remove Backbone: Chop down each side of backbone. Save for stock.
2. Separate Leg-Thighs: Cut through joint to free each leg-thigh.
3. Bone the Thighs: Remove thigh bone but keep thigh meat attached to drumstick. Truss closed with skewers.
4. Prepare Breast: Remove wishbone, truss wings to body.
5. Roast Separately:
   • Place leg-thighs on rack in one pan
   • Mound stuffing on baking sheet, set breast on top
   • Roast both at 325°F
6. Reassemble: Slide breast on stuffing onto platter. Remove trussings from legs. Arrange legs in their rightful place against the breast.

Advantage: Roasting takes half the time, and dark meat and white meat both cook perfectly.

Julia Child Spatchcock Turkey

From The Way to Cook, Page 166

The fastest method: remove the backbone, flatten the turkey, and roast it in about half the time.

Instructions

1. Remove Backbone: Cut down both sides of backbone with kitchen shears. Remove completely.
2. Flatten: Press down firmly on breastbone to crack it and flatten the bird.
3. Season: Rub with oil, season with salt and pepper.
4. Broil-Roast: Broil flesh side first to seal it. Turn skin side up. Roast at high heat until done (about 2 hours total for a 14-lb turkey).

Advantage: Faster cooking, crispier skin, easier carving. You can’t stuff it, but the results are spectacular.

High-Temperature Roast Turkey

From The Way to Cook

Julia writes: “You can roast a turkey at very high heat, which takes half the time and makes for crisp skin and juicy meat.”

Instructions

1. Roast uncovered at 500°F for about 30 minutes, until fat begins to accumulate in pan.
2. Reduce to 450°F.
3. Add chopped vegetables and 2 cups water to pan. The water prevents juices from burning and smoking.
4. Continue roasting, adding more water as needed.
5. A 14-lb bird takes about 2 hours total.

How To Carve Turkey (Julia’s Method)

Julia’s carving approach from The Way to Cook:

1. Remove Leg-Thigh: Cut through skin between leg and body. Bend leg outward to expose joint; cut through it. Remove leg-thigh in one piece.
2. Separate Drumstick from Thigh: Find the joint and cut through. Slice drumstick meat lengthwise off the bone.
3. Slice the Thigh: Cut thigh crosswise into medallions, like slicing a sausage.
4. Remove Wing: Cut through joint where wing meets body.
5. Slice the Breast: Starting at the front end, angle knife parallel to breastbone. Slice thin, even pieces.

Tip: Removing the wishbone before roasting makes breast carving much easier.

Recipe Tips

• Rest the turkey. Julia is insistent: 30 minutes minimum. This is what makes it juicy.
• Use an instant-read thermometer. Target 162°F-170°F in thickest part of breast.
• Brown juices = done. Julia says the pan must have brown juices, not just fat.
• Don’t over-stuff. Stuff loosely just before roasting, or bake stuffing separately.
• Save the drippings. The pan juices make the best gravy.

Thanksgiving Planning Tips

2 Days Before:

• Thaw turkey in refrigerator (allow 24 hours per 5 lbs)
• Make turkey stock from neck and giblets

Day Before:

• Prep stuffing ingredients
• Make gravy base if using make-ahead method

Day Of:

• Remove turkey from refrigerator 1 hour before roasting
• Stuff and truss just before roasting
• Start roasting early enough to allow for resting time

What To Serve With Turkey

• Turkey Gravy – made from pan drippings
• Turkey Stuffing – bread-based with herbs
• Mashed Potatoes
• Cranberry sauce
• Green beans or Brussels sprouts

How To Store

• Refrigerator: Carved turkey in airtight container for up to 4 days.
• Freezer: Up to 3 months. Slice and freeze with some gravy for moisture.
• Reheat: Gently in oven at 325°F, covered, with a splash of stock to keep moist.

Nutrition Facts

Per serving (4 oz white meat):

• Calories: 165 kcal
• Protein: 34g
• Total Fat: 3g
• Saturated Fat: 1g
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Sodium: 70mg
• Cholesterol: 80mg

FAQs

Source: The Way to Cook by Julia Child, Pages 166-171

– Claire