Roasted Turkey From Martha Stewart Recipes

CLASSIC BRINED AND ROASTED TURKEY

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.

MARTHA'S PERFECT ROAST TURKEY

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.

ROASTED TURKEY

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.

ROAST TURKEY WITH HERB BUTTER

Steps:

• Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
• Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavity: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.
• Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.
• Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.
• Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.