Martha Stewart Roasted Turkey is the centerpiece of many holiday gatherings, renowned for its succulent crisp skin and moist meat. This classic recipe features a butter-soaked cheesecloth wrap that keeps the turkey juicy while providing a stunning presentation. Whether it’s Thanksgiving or a festive family dinner, this roasted turkey will impress your guests and create unforgettable memories around the dinner table.
Why You’ll Love This Martha Stewart Roasted Turkey
This Martha Stewart Turkey Recipe is beloved for good reason. First, it yields a perfectly roasted turkey with a golden-brown skin that is crispy and delicious. Second, the use of butter and white wine results in incredibly moist meat, ensuring that each bite is packed with flavor. Third, the herb stuffing of onions, carrots, celery, thyme, and sage adds depth to the turkey’s taste. Additionally, the method is straightforward, making it accessible for both novice and experienced cooks. You can also enjoy this as a Martha Stewart Thanksgiving Turkey or for any festive occasion. Lastly, the leftovers are perfect for sandwiches and salads, making this not just a meal but a culinary experience.
Ingredients for Martha Stewart Roasted Turkey
Gather these items:
- 1 whole turkey (18 to 20 pounds), rinsed and patted dry
- 2 cups unsalted butter (4 sticks), melted
- 1 bottle (750 ml) dry white wine (like Sauvignon Blanc)
- 1 large yellow onion, quartered
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 bunch fresh thyme
- 1 bunch fresh sage
- Salt and freshly ground black pepper
- Cheesecloth (folded to quadruple thickness, large enough to cover the breast)
How to Make Martha Stewart Roasted Turkey Step-by-Step
- Step 1: Remove giblets and neck. Let turkey stand at room temperature for 1 hour. Preheat oven to 425°F. Generously season the cavity and skin with salt and pepper.
- Step 2: Fill the main cavity with the onion, carrots, celery, thyme, and sage. Tie legs together with kitchen twine and tuck wing tips under the body.
- Step 3: In a medium bowl, combine the melted butter and white wine. Soak the folded cheesecloth in this mixture until fully saturated.
- Step 4: Place turkey on a rack in a roasting pan. Drape the soaked cheesecloth over the turkey breast and legs, ensuring it covers the meat completely.
- Step 5: Roast at 425°F for 30 minutes. Then, reduce oven temperature to 350°F.
- Step 6: Every 30 minutes, baste the cheesecloth (and exposed parts) with the pan juices and remaining butter-wine mixture.
- Step 7: After about 3 hours, carefully remove and discard the cheesecloth. Baste the skin directly.
- Step 8: Roast for another 30 to 60 minutes until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
- Step 9: Transfer to a carving board and let rest for at least 30 minutes before carving.
Pro Tips for the Best Martha Stewart Roasted Turkey
Keep these in mind:
- Letting the turkey rest helps retain juices.
- Use a meat thermometer for accuracy.
- Save leftover turkey for sandwiches or salads.
- For an even more flavorful bird, consider brining your turkey beforehand with Martha Stewart turkey brining instructions.
Best Ways to Serve Martha Stewart Roasted Turkey
This turkey pairs beautifully with classic sides like mashed potatoes, green bean casserole, and cranberry sauce. You can also serve it with a fresh salad for a lighter option. Another great idea is to make turkey sandwiches with the leftovers, utilizing any remaining gravy for extra flavor. Consider Martha Stewart holiday turkey cooking tips to enhance your meal presentation.
How to Store and Reheat Martha Stewart Roasted Turkey
To store, place leftover turkey in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap it tightly in plastic and foil and freeze. When ready to reheat, simply cover with foil and warm in a 325°F oven until heated through. This method ensures the turkey stays moist and tender.
Frequently Asked Questions About Martha Stewart Roasted Turkey
What’s the secret to perfect Martha Stewart Roasted Turkey?
The secret lies in the butter-soaked cheesecloth wrap that keeps the meat juicy and flavorful while roasting. Additionally, seasoning the cavity and skin liberally with salt and pepper enhances the overall taste significantly.
Can I make Martha Stewart Roasted Turkey ahead of time?
Yes, you can prepare the turkey a day in advance by seasoning and stuffing it. Keep it wrapped in the refrigerator overnight. Just remember to let it sit at room temperature before roasting to ensure even cooking.
How do I avoid common mistakes with Martha Stewart Roasted Turkey?
Common mistakes include not allowing the turkey to rest before carving, which can lead to dry meat. Also, using a meat thermometer can prevent overcooking, ensuring your turkey is perfectly juicy.
Variations of Martha Stewart Roasted Turkey You Can Try
For a twist on the classic, consider making a Martha Stewart’s herb roasted turkey by adding rosemary and oregano to the stuffing. You can also experiment with different wines for basting or even try a citrus brine for a zesty flavor. These variations maintain the essence of the traditional roasted turkey recipe by Martha Stewart while adding a personal touch.
Martha Stewart Roasted Turkey: 5 Steps for Perfection
- Total Time: 8 hours 35 minutes
- Yield: 12 to 14 servings 1x
- Diet: Gluten Free
Description
Martha Stewart Roasted Turkey recipe with succulent crisp skin and butter-soaked cheesecloth for a moist holiday dinner.
Ingredients
- 1 whole turkey (18 to 20 pounds), rinsed and patted dry
- 2 cups unsalted butter (4 sticks), melted
- 1 bottle (750 ml) dry white wine (like Sauvignon Blanc)
- 1 large yellow onion, quartered
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 bunch fresh thyme
- 1 bunch fresh sage
- Salt and freshly ground black pepper
- Cheesecloth (folded to quadruple thickness, large enough to cover the breast)
Instructions
- Prep Turkey: Remove giblets and neck. Let turkey stand at room temperature for 1 hour. Preheat oven to 425°F. Generously season the cavity and skin with salt and pepper.
- Stuff Cavity: Fill the main cavity with the onion, carrots, celery, thyme, and sage. Tie legs together with kitchen twine and tuck wing tips under the body.
- Prepare Mixture: In a medium bowl, combine the melted butter and white wine. Soak the folded cheesecloth in this mixture until fully saturated.
- Wrap Turkey: Place turkey on a rack in a roasting pan. Drape the soaked cheesecloth over the turkey breast and legs, ensuring it covers the meat completely.
- Start Roasting: Roast at 425°F for 30 minutes. Then, reduce oven temperature to 350°F.
- Baste: Every 30 minutes, baste the cheesecloth (and exposed parts) with the pan juices and remaining butter-wine mixture.
- Crisp Skin: After about 3 hours, carefully remove and discard the cheesecloth. Baste the skin directly.
- Finish Cooking: Roast for another 30 to 60 minutes until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest: Transfer to a carving board and let rest for at least 30 minutes before carving.
Notes
- Letting the turkey rest helps retain juices.
- Use a meat thermometer for accuracy.
- Save leftover turkey for sandwiches or salads.
- Prep Time: 5 hours
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 14
- Sugar: 0g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Martha Stewart Roasted Turkey, Holiday Turkey, Roast Turkey Recipe