Martha Stewart Turkey Roast Recipe
Making a perfect turkey roast doesn't have to be hard. Martha Stewart Turkey Roast Recipe makes it simple and delicious.
Equipment
- Roasting pan with a rack
- Meat thermometer
- Basting brush
- Kitchen twine
- Aluminum foil
- Sharp knife
- Large mixing bowls
Ingredients
- 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
Instructions
- 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.
Notes
- 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.