This recipe requires an unusual basting technique involving cheesecloth, which promises an especially juicy bird.
Source: Martha Stewart
FROM THE ARTICLE:
Cover the turkey with cheesecloth that has been soaking in butter and wine; the cloth should cover the breast and part of the leg area. Make sure the cheesecloth never dries out or comes into contact with the inside walls of the oven; in either situation, it may ignite.
Every 30 minutes, use a pastry brush (better than a bulb baster) to baste the cheesecloth and exposed area of the turkey with the butter-and-wine mixture.
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