This delicious roast turkey recipe by Martha Stewart is a must-try for a festive feast. Juicy, golden, and bursting with herb butter flavor, it’s a simple yet impressive centerpiece. Perfect for holidays or special gatherings, this recipe uses common herbs and vegetables for a moist, flavorful turkey that will wow your guests every time!
Recipe Ingredients:
Roast Turkey
- 1 (12 to 20 pound) turkey, brined (recommended) and trussed
- Turkey butter, recipe below
- 1 large onion, cut into eight wedges
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 5 cloves garlic, smashed
- 8 fresh thyme sprigs
- 4 sage leaves
- 2 quarts (8 cups or 1.8L) chicken stock
Herb Turkey Butter
- 1 pound (460 grams) salted butter, softened
- 1 teaspoon fine sea salt
- 1 tablespoon (5 grams) coarse ground pepper
- 1 teaspoon Worcestershire sauce or Pickapepper sauce
- 3 cloves garlic, smashed
- 1 lemon, zested and juiced
- 1/2 cup (14 grams) parsley leaves
- 1/4 cup (7 grams) sage leaves
- 2 tablespoons (5 grams) fresh thyme leaves
How To Make Roast Turkey?
- Make the Herb Turkey Butter: Pulse the butter ingredients in a food processor until smooth. Scrape down the sides and pulse again to ensure even blending.
- Preheat the Oven: Preheat your oven to 325°F / 162°C and adjust the racks to fit the turkey.
- Prepare the Roasting Pan: Place the onion, carrot, celery, garlic, thyme sprigs, sage leaves, and chicken stock in the bottom of a roasting pan. Set a roasting rack above the vegetables and stock.
- Melt a Portion of the Herb Butter: Add ¼ of the turkey butter to a small saucepan. Melt over low heat, then remove from heat and set aside.
- Prepare the Turkey: Place the turkey on the roasting rack. Gently create pockets under the skin of the breast and legs. Rub the remaining turkey butter under the skin and into the leg pockets. Alternatively, pipe the butter under the skin using a disposable piping bag, then massage to distribute evenly.
- Brush with Melted Butter: Flip the turkey breast-side down and brush the back with melted butter. Flip it back breast-side up and brush the top with the remaining melted butter. Lightly season with salt and pepper.
- Roast the Turkey: Roast the turkey for approximately 14 minutes per pound / 500 g, basting with the pan juices every 30 minutes. Rotate the pan every hour for even browning.
- Tent and Finish Roasting: When the turkey is two shades lighter than your desired color, tent with foil and continue roasting until an internal thermometer reads 160°F / 71°C in the breast and thighs. The juices should run clear when the thigh is pierced.
- Rest the Turkey: Remove the turkey from the oven and let it rest for 30 minutes to 1 hour before carving. To keep warm, loosely cover with foil and place in a 200°F / 93°C oven if needed.
Recipe Tips:
- Brine for Maximum Juiciness: If you have time, brine your turkey before roasting. This locks in moisture and adds extra flavor, especially for larger birds.
- Butter Under the Skin: Don’t skip rubbing the herb butter under the turkey skin—it keeps the meat moist and flavorful while giving the skin a crispy, golden finish.
- Use a Meat Thermometer: For perfectly cooked turkey, check the temperature in the thickest parts of the breast and thighs. Aim for 160°F / 71°C before resting.
- Baste Regularly: Baste the turkey every 30 minutes with the pan juices to keep it moist and enhance flavor. Don’t let the roasting pan dry out—add water or stock if needed.
- Let It Rest: Rest the turkey for at least 30 minutes before carving. This allows the juices to settle, making the meat tender and juicy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roast turkey cool to room temperature. Transfer it to an airtight container or wrap it tightly in foil or plastic wrap, and store it in the refrigerator for up to 3–4 days.
- Freeze: Allow the roast turkey to cool completely before slicing and placing it into freezer-safe bags or containers. Store in the freezer for up to 3 months. To thaw, move it to the refrigerator and let it defrost overnight before reheating.
- Reheat: Place the turkey slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.
Nutrition Facts
Serving Size: 1 serving (113g)
- Calories: 214
- Total Fat: 8.4g
- Saturated Fat: 2.4g
- Cholesterol: 124mg
- Sodium: 117mg
- Potassium: 271mg
- Total Carbohydrate: 0.1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 32g
Check out More Recipes:
Martha Stewart Roast Turkey
Description
This delicious roast turkey recipe by Martha Stewart is a must-try for a festive feast. Juicy, golden, and bursting with herb butter flavor, it’s a simple yet impressive centerpiece. Perfect for holidays or special gatherings, this recipe uses common herbs and vegetables for a moist, flavorful turkey that will wow your guests every time!
Ingredients
Roast Turkey
Herb Turkey Butter
Instructions
- Make the Herb Turkey Butter: Pulse the butter ingredients in a food processor until smooth. Scrape down the sides and pulse again to ensure even blending.
- Preheat the Oven: Preheat your oven to 325°F / 162°C and adjust the racks to fit the turkey.
- Prepare the Roasting Pan: Place the onion, carrot, celery, garlic, thyme sprigs, sage leaves, and chicken stock in the bottom of a roasting pan. Set a roasting rack above the vegetables and stock.
- Melt a Portion of the Herb Butter: Add ¼ of the turkey butter to a small saucepan. Melt over low heat, then remove from heat and set aside.
- Prepare the Turkey: Place the turkey on the roasting rack. Gently create pockets under the skin of the breast and legs. Rub the remaining turkey butter under the skin and into the leg pockets. Alternatively, pipe the butter under the skin using a disposable piping bag, then massage to distribute evenly.
- Brush with Melted Butter: Flip the turkey breast-side down and brush the back with melted butter. Flip it back breast-side up and brush the top with the remaining melted butter. Lightly season with salt and pepper.
- Roast the Turkey: Roast the turkey for approximately 14 minutes per pound / 500 g, basting with the pan juices every 30 minutes. Rotate the pan every hour for even browning.
- Tent and Finish Roasting: When the turkey is two shades lighter than your desired color, tent with foil and continue roasting until an internal thermometer reads 160°F / 71°C in the breast and thighs. The juices should run clear when the thigh is pierced.
- Rest the Turkey: Remove the turkey from the oven and let it rest for 30 minutes to 1 hour before carving. To keep warm, loosely cover with foil and place in a 200°F / 93°C oven if needed.
Notes
- Brine for Maximum Juiciness: If you have time, brine your turkey before roasting. This locks in moisture and adds extra flavor, especially for larger birds.
- Butter Under the Skin: Don’t skip rubbing the herb butter under the turkey skin—it keeps the meat moist and flavorful while giving the skin a crispy, golden finish.
- Use a Meat Thermometer: For perfectly cooked turkey, check the temperature in the thickest parts of the breast and thighs. Aim for 160°F / 71°C before resting.
- Baste Regularly: Baste the turkey every 30 minutes with the pan juices to keep it moist and enhance flavor. Don’t let the roasting pan dry out—add water or stock if needed.
- Let It Rest: Rest the turkey for at least 30 minutes before carving. This allows the juices to settle, making the meat tender and juicy.
Martha Stewart Roast Turkey