Making a perfect turkey roast doesn’t have to be hard. Martha Stewart Turkey Roast Recipe makes it simple and delicious.

This recipe gives you juicy, golden-brown turkey every time. Whether you’re cooking for Thanksgiving or a family dinner, this Martha Stewart turkey roast recipe will impress everyone.

The secret is in the timing and preparation. You’ll love how easy this turkey roast is to make. Let me show you how to make Martha Stewart turkey roast at home. Your guests will ask for seconds, guaranteed!

When I First Introduced to Martha Stewart Turkey Roast

I discovered this recipe five years ago on Thanksgiving. My first turkey was dry and disappointing. Then I tried Martha Stewart’s method.

The difference was amazing! The turkey came out juicy and perfectly seasoned. The skin was crispy and golden. My family loved it instantly.

Now I make this turkey roast every holiday. It’s become our family tradition. This recipe changed how I cook turkey forever.

Equipment List

Roasting pan with a rack
Meat thermometer
Basting brush
Kitchen twine
Aluminum foil
Sharp knife
Large mixing bowls

Ingredients You Need for Martha Stewart Turkey Roast

1 whole turkey (12-14 pounds)
1/2 cup softened butter
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
4 garlic cloves, minced
Salt and black pepper
2 cups chicken broth
1 large onion, quartered
3 carrots, chopped
3 celery stalks, chopped

Step-by-Step Guide

Remove the turkey from the fridge 30 minutes early.
Pat it completely dry with paper towels.
This helps the skin get crispy.
Mix butter with thyme, rosemary, and garlic together.
Add salt and pepper to taste.
This mixture adds amazing flavor.
Rub herb butter under the turkey skin gently.
Coat the outside completely with remaining butter.
Don’t skip this important step.
Place onion, carrots, and celery in roasting pan.
These create a flavorful base for gravy.
Pour chicken broth over vegetables.
Preheat oven to 325°F before starting.
Place turkey on rack breast-side up.
Roast for 15 minutes per pound total.
Baste turkey every 30 minutes with pan juices.
This keeps the meat moist and flavorful.
Use your basting brush for this.
Insert thermometer into the thickest thigh part.
Turkey is done at 165°F internal temperature.
Don’t overcook or it gets dry.
Tent turkey with foil after removing from oven.
Let it rest for 30 minutes minimum.
This makes carving much easier.

Tips to Make the Best Martha Stewart Turkey Roast

Always use a meat thermometer for accuracy.
Room temperature turkey cooks more evenly throughout.
Fresh herbs taste better than dried ones.
Don’t open the oven door too often.
Tent with foil if skin browns too quickly.
Save pan drippings for delicious homemade gravy.
Let turkey rest before cutting for juiciness.

FAQs about Martha Stewart Turkey Roast

Q: How long does turkey roast take?

A: Plan 15 minutes per pound at 325°F. A 12-pound turkey needs about three hours total.

Q: Can I stuff the turkey?

A: Stuffing increases cooking time significantly. Cook stuffing separately for food safety.

Q: How do I keep turkey moist?

A: Baste every 30 minutes with pan juices. Don’t overcook past 165°F internal temperature.

Q: Should I cover the turkey?

A: Start uncovered for crispy skin. Cover with foil if browning too fast.

Q: Can I make this ahead?

A: Season turkey the night before cooking. Store covered in the refrigerator overnight.

Final Thoughts

This Martha Stewart turkey roast recipe delivers perfect results. The ingredients for Martha Stewart turkey roast are simple.

Anyone can learn how to make Martha Stewart turkey roast. Your holiday table will look absolutely amazing. This recipe makes cooking turkey stress-free and enjoyable.

Try it for your next special occasion. You’ll never go back to another recipe. Happy cooking and enjoy your delicious turkey!

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