Martha Stewarts Roast Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED TURKEY



Roasted Turkey image

Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking allows the skin to crisp. Baste frequently to give the bird an even color while helping to seal in juices. Serve with our Perfect Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 3h45m

Number Of Ingredients 8

1 fresh or thawed frozen whole turkey (10 to 12 pounds)
1 stalk celery, cut into large pieces
2 dried bay leaves
2 medium carrots, cut into large pieces
2 medium onions, quartered
4 tablespoons butter, room temperature
1 teaspoon poultry seasoning, such as Bell's
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
  • Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
  • Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

Nutrition Facts : Calories 270 g, Fat 6 g, Protein 50 g

ROASTED TURKEY FROM MARTHA STEWART



Roasted Turkey from Martha Stewart image

copyright 2002 - Martha Stewart I always use cooking twine and truss the turkey before roasting.

Provided by Rosemary Coffman

Categories     Roasts

Time 6h20m

Number Of Ingredients 6

20-21 lb turkey
1 1/2 c butter, unsalted, melted
4 Tbsp butter, room temperature
3 1/2 c dry white wine
2 tsp salt
2 tsp pepper, freshly ground

Steps:

  • 1. Rinse turkey with cool water, dry with paper towels. Let stand for 2 hours at room temperature. Preheat oven to 450 degrees with a rack on the bottom. Combine melted butter and wine in a bowl. Fold a large piece of cheesecloth into quarters and cut into a 17 inch, 4 layer square. Immerse in the butter and wine and let soak. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up times, remove it. Fold wing tips under turkey. Sprinkle 1/2 tsp salt and pepper inside turkey. Fill large cavity with as much stuffing as it will hold comfortably; do not pack tightly. Cook remaining stuffing in a buttered baking dish at 375 degrees. Tie legs together loosely with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1 1/2 tsp salt and pepper. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in over. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine mixture.
  • 2. Reduce oven temperature to 350 degrees F and continue to cook for 2 1/2 more hours basting every 30 minutes and watching pan juices (and Macy's parade). After the third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste trukey with pan juices. If there are not enough juices, continue to use the butter and wine mixture. The skin will get fragile as it browns, so baste carefully. Cook one more hour, basting after 30 minutes.
  • 3. After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees and the turkey should be golden brown). The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven , and cook another 20-30 minutes.
  • 4. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.

PERFECT ROAST TURKEY 101



Perfect Roast Turkey 101 image

This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
One 750-ml bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Classic Stuffing
1 cup dry red or white wine, for gravy (optional)
Giblet Stock

Steps:

  • Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

HERB-ROASTED HERITAGE TURKEY



Herb-Roasted Heritage Turkey image

Heritage birds have, quite simply, incredible turkey flavor (making the additional expense well worth it). The skin on this bird was so crisp that it practically shattered.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h

Number Of Ingredients 11

1 stick unsalted butter, room temperature
2 teaspoons finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges)
2 teaspoons finely grated lemon zest
1/3 cup minced fresh sage and 4 whole sprigs, plus more sprigs for serving
2 tablespoons minced fresh thyme and 4 whole sprigs, plus more sprigs for serving
Coarse salt and freshly ground pepper
1 heritage-breed turkey, 15 to 18 pounds, room temperature
Squash, Chestnut, and Brioche Stuffing
2 cups dry white wine, such as Sauvignon Blanc
Easy Turkey Stock
1 tablespoon instant flour, such as Wondra

Steps:

  • Turkey:Preheat oven to 425 degrees, with rack on bottom. Mash together butter, grated zests, minced sage and thyme, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.
  • Fill cavity and neck end lightly with stuffing. Transfer remaining stuffing to a 1-quart baking dish; cover with parchment-lined foil. Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a piece of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.
  • Roast turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees and roast 30 minutes more. Remove cheesecloth; baste. Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees (for a conventional turkey, 165 degrees), about 1 hour, 30 minutes more, adding water to pan as needed to prevent scorching (if bird is browning too quickly, tent with foil). Transfer turkey to a platter; let stand 45 minutes. Reserve pan with drippings for gravy.
  • Meanwhile, bake remaining stuffing 25 minutes. Uncover; bake until heated through and crunchy on top, about 20 minutes more. Carve turkey and serve, topped with more sage and thyme sprigs.
  • Gravy:While turkey is resting, pour pan drippings into a fat separator; let stand until fat rises to surface. (Or use a large glass measuring cup and skim fat from top with a spoon.)
  • Bring 1 1/2 cups stock to a boil in roasting pan over two burners, scraping up browned bits from bottom of pan with a wooden spoon. Whisk together remaining 1 cup stock and flour; stir into pan. Boil until thickened and reduced, about 5 minutes.
  • Stir in defatted pan juices; cook until heated through. Season with salt and pepper. Serve hot, in a gravy boat.

MARTHA'S PERFECT ROAST TURKEY



Martha's Perfect Roast Turkey image

This recipe by Martha Stewart makes the most amazingly moist and perfect turkey. Both my mom and mother and law have been using this recipe exclusively since they discovered it about 6 years back. Once you try it you will not go back to making a turkey any other way! Prep time includes 2 hours for turkey to stand.

Provided by tiffanylynn444

Categories     Whole Turkey

Time 6h30m

Yield 12-14 serving(s)

Number Of Ingredients 8

1 (20 -21 lb) fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
turkey stuffing
1 cup dry red wine (optional) or 1 cup white wine, for gravy (optional)
giblet stock

Steps:

  • Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

ROAST TURKEY WITH QUINCE GLAZE



Roast Turkey with Quince Glaze image

We brined our turkey for 24 hours, so leave plenty of time. If you don't want to brine yours, skip steps 1 and 2. If you don't have a stockpot large enough to hold the turkey and brine, use a clean, extra-large cooler.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 17

4 1/2 cups coarse salt
4 1/2 cups sugar
2 medium onions, coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
4 bay leaves
8 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 tablespoon whole black peppercorns
4 strips (3 inches) fresh lemon peel
1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck reserved for Homemade Giblet Stock
14 teaspoons unsalted butter, melted, plus 1/4 cup unsalted butter, softened
2 cups dry white wine, such as Sauvignon Blanc
Coarse salt and freshly ground pepper
6 cups Celery-Herb Stuffing
3/4 cup hot Quince Syrup
Quinces and thyme sprigs, for garnish

Steps:

  • Make the brine: Put ingredients into a large, wide stockpot. Add 4 quarts plus 2 cups cold water. Bring to a boil, stirring until sugar and salt have dissolved. Remove from heat; let cool completely.
  • Submerge turkey, breast side down, in brine. Cover; refrigerate 24 hours, turning turkey once. Remove turkey, and pat dry with paper towels. Let stand at room temperature 2 hours. Discard brine.
  • Preheat oven to 425 degrees, with rack in lowest position. Stir 12 tablespoons melted butter and the wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
  • Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing (about 5 cups in the body and about 1 cup in the neck). Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with 1/4 cup softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees (stuffing should also register 165 degrees), 1 1/2 to 2 hours more. Stir remaining 2 tablespoons melted butter and the quince syrup in a bowl; brush over turkey during last 10 minutes in oven. Transfer to a platter. Set pan drippings aside for gravy. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with quinces and thyme.

ROAST TURKEY BREAST



Roast Turkey Breast image

No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 55m

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground white pepper
1 bone-in, skin-on turkey breast half (about 2 1/2 pounds)

Steps:

  • Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
  • Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)

CLASSIC BRINED AND ROASTED TURKEY



Classic Brined and Roasted Turkey image

Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty of time for this recipe. If you don't brine yours, skip steps one and two.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 17

3 cups kosher salt, plus more for seasoning
5 cups sugar
2 medium onions, coarsely chopped
2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
Freshly ground pepper
1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
Gravy
1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
1/2 cup dry white wine, such as Sauvignon Blanc
Chestnut Stuffing
Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Steps:

  • Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
  • Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
  • Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
  • Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

More about "martha stewarts roast turkey recipes"

MARTHA STEWART THANKSGIVING TURKEY RECIPE | POPSUGAR FOOD
martha-stewart-thanksgiving-turkey-recipe-popsugar-food image
2021-10-12 Perfect Roast Turkey With Giblet Gravy. From Martha Stewart, Marley Spoon. Ingredients. For the turkey: 12-14-pound free-range turkey 2 sticks butter, …
From popsugar.com
3/5 (14)
Category Main Dishes
Cuisine North American
Total Time 50 mins
  • To make the turkey: Allow turkey to defrost in the refrigerator, 2 to 3 days. Once fully defrosted, turkey can be kept in the refrigerator up to 7 days. When ready to cook, remove neck and giblets from within turkey (reserve neck, heart, and gizzard for giblet stock; discard liver). Rinse turkey with cold water and pat dry with paper towels. Let stand for 1 hour at room temperature.
  • Preheat oven to 450°F with a rack on lowest level. Melt 1 1/2 sticks butter in a small saucepan. In a small bowl, whisk 1 turkey broth packet with 1 cup warm water to dissolve. Combine turkey broth and melted butter in a large bowl. (Alternatively, forgo making the turkey broth and combine melted butter with 1 cup dry white wine). Immerse cheesecloth in the butter mixture and set aside to soak until fully saturated. Let remaining 1/2 stick butter soften at room temperature.
  • Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside the turkey. If stuffing turkey, fill large cavity and neck cavity loosely with as much stuffing as they can hold comfortably; do not pack tightly. Place extra stuffing in a small baking dish and set aside. Right before serving, bake extra stuffing uncovered at 350°F until golden on top, about 30 minutes.
  • Tie legs together tightly with kitchen twine. Fold neck flap over stuffing, and secure with toothpicks, attaching flap to underside of turkey (or just tuck underneath turkey). Place turkey, breast side up, on a roasting rack in a large roasting pan. Pour 2 cups water into the roasting pan. Rub turkey with remaining 1/2 stick softened butter and season generously with salt and pepper.


MARTHA STEWART'S PERFECT ROAST TURKEY RECIPE
martha-stewarts-perfect-roast-turkey image
2019-11-21 Preparation 1. Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature. 2. Place rack on lowest level in oven.
From today.com
3.6/5 (88)
Category Entrées
  • 2. Place rack on lowest level in oven. Heat oven to 450°F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
  • 3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°F.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1½ teaspoons salt and pepper.
  • 4. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350°F and continue to cook for 2½ more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.


THANKSGIVING TURKEY RECIPES | MARTHA STEWART
thanksgiving-turkey-recipes-martha-stewart image
190. Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking allows the skin to crisp. Baste frequently to give …
From marthastewart.com


ROAST TURKEY - MARTHA STEWART CHEESECLOTH METHOD RECIPE ...
2016-11-05 Place the turkey in the oven and cook for 30 minutes the using a pastry brush , baste the cheesecloth and exposed parts of the turkey with the reserved butter wine mixture . Step 7 Reduce …
From recipezazz.com
Servings 7-12
Calories 1545 per serving
  • Rinse the turkey inside and out with cool water and dry with paper towels- let stand 1 to 2 hours at room temperature.
  • Combine the melted butter and wine in a large bowl, fold a large piece of cheesecloth in quarters then cut a 17", 4 layered square, immerses the cheesecloth into the wine/butter mixture and let soak.
  • Place the turkey, breast side up, on a roasting rack in a metal roasting pan, remove the popup timer ( if its there), fold the wing tips under the turkey, sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper inside the turkey, If stuffing the turkey, do now, tie the legs together with kitchen string, fold the neck flap under.


MARTHA STEWART'S COOKING SCHOOL: PERFECT ROAST EPISODE ...
Martha Stewart shares three recipes a rib roast, crown roast of pork, and stuffed turkey breast each a lesson in key roasting techniques on PBS Food.
From pbs.org
Estimated Reading Time 5 mins


ROASTED TURKEY – MARTHA STEWART’S RECIPE
2019-11-26 Roasted Turkey – Martha Stewart’s Recipe. Ingredients. 1 turkey, 14-18 lbs. 1 1/2 cups of unsalted butter, melted 4 Tbs. unsalted butter, room temperature 1 bottle(750 -ml) of dry white wine of your choice 1 package of cheesecloth, I cut mine in half 2 tsp. salt 2 tsp. black pepper, freshly ground 2 stalks celery, cut into chunks 2 carrots, cut into chunks 1 onion, quartered 1 rutabaga ...
From suburbangrandma.com
Estimated Reading Time 6 mins


MARTHA STEWART'S PERFECT ROAST TURKEY RECIPE FOR THE ...
2018-11-16 Roast Turkey. Place the turkey in the oven with the legs towards the back, if possible. Roast 30 minutes. With the reserved butter/wine mixture, brush the cheesecloth and exposed turkey. Reduce the oven temperature to 350F. Continue to roast, brushing every …
From makeitgrateful.com
5/5 (1)
Category Main Course
Servings 16
Estimated Reading Time 6 mins


TURKEY BURGERS RECIPE HEALTHY / BRINED AND ROASTED TURKEY ...
2021-11-12 Turkey Burgers Recipe Healthy / Brined and Roasted Turkey 101 Recipe | Martha Stewart By Admin November 12, 2021 How to make turkey burgers recipe healthy, In fact, when it comes to the popular summer squash, the trickiest thing about it is spelling its name correctly. Every item on this page was chosen by a woman's day editor. We may earn commission from links on this page, …
From kraut-recipes.blogspot.com


MARTHA STEWART'S BEST THANKSGIVING RECIPES
2019-11-21 Martha Stewart makes Thanksgiving wonderful with a perfectly roasted turkey, the creamiest mashed potatoes and a spiced pumpkin pie for dessert.
From today.com


I TRIED MARTHA STEWART'S PERFECT ROAST TURKEY AND BRINE ...
2019-10-15 A start-to-finish review of Martha Stewart's roast turkey and brine recipes — along with at-home tips and takeaways for making them even better. The most important thing you need to know is that Martha drapes her turkey in a cheesecloth soaked in wine and butter.
From thekitchn.com


THE BEST MAC AND CHEESE RECIPE IS MARTHA STEWART’S - EATER
17 hours ago Martha Stewart’s Mac and Cheese Is the Greatest Thanksgiving Side Dish Ever Made It’s called “Perfect Macaroni and Cheese,” because, well, it is by Jamie Feldmar Nov 15, 2021, 1:00pm EST
From eater.com


PERFECT ROAST TURKEY 101 - MARTHA.COM
Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast : A Cookbook. Hoyt 4-Piece Mixing Bowl Set
From martha.com


BEST HERBS TO BUY FOR THANKSGIVING DINNER | MARTHA STEWART
2021-11-15 The heart of every Thanksgiving feast usually features a beautiful roast turkey, a decadent plate of stuffing, and an irresistible bowl of gravy, but none of these dishes would shine half as bright without the fresh herbs that give each its memorable flavor profile.Whether you like to prepare a turkey rubbed with thyme and parsley or mashed potatoes mixed with chives, there are a few herbs ...
From marthastewart.com


PERFECT ROAST TURKEY MARTHA STEWART - ALL INFORMATION ...
Perfect Roast Turkey 101 Recipe | Martha Stewart tip www.marthastewart.com. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. 192 People Used More ...
From therecipes.info


MARTHA STEWART ROASTED TURKEY RECIPE - ALL INFORMATION ...
Roasted Turkey Recipe | Martha Stewart trend www.marthastewart.com. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly ...
From therecipes.info


SHOP MARTHA STEWART - LIFESTYLE AND HOME COLLECTION
Shop a selection of must-reads from Martha’s 99 published books. One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More: A Cookbook. Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends: A Cookbook. Everyday Food: Great Food Fast: 250 Recipes for Easy, Delicious Meals All Year Long: A Cookbook.
From martha.com


MARTHA STEWART’S SPATCHCOCK TURKEY CUTS THE COOKING TIME ...
2021-11-11 Because with Martha Stewart ‘s spatchcock turkey recipe, you can cut the cooking time in half (yes, in half) and, according to Stewart, serve an even more delicious bird this year. “Rather ...
From sheknows.com


MARTHA STEWARTS ROAST TURKEY - TFRECIPES.COM
Martha Stewarts Roast Turkey. ROAST TURKEY WITH HERB BUTTER. Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into the oven. Use the roasted vegetables and turkey neck to make Rich Gravy. Provided by Martha Stewart. Categories Food & Cooking ...
From tfrecipes.com


THANKSGIVING RECIPES - MARTHA.COM
Time for Turkey The Perfect Roast Turkey 101 has been Martha's go-to recipe for decades. Discover the secrets behind the success of this Thanksgiving classic, and explore a variet
From martha.com


Related Search