This succulent, golden-brown Martha Stewart Roasted Turkey Recipe is made with butter-soaked cheesecloth, fresh aromatic herbs, and ready in about 5 hours. Peeling back the wine-infused cloth reveals perfectly crisp skin without burning the delicate breast meat. I finally stopped worrying about dry turkey once I tried this foolproof method.
The Secret To Getting It Right
I used to baste obsessively, opening the oven every twenty minutes and letting precious heat escape. The butter-soaked cheesecloth protects the breast meat while keeping it moist, so you don’t need to open the oven constantly to baste.
My biggest mistake was removing the cloth too late during my first attempt. You must take it off for the last 30 to 45 minutes, or the skin stays pale and flabby instead of crisping up beautifully.
Martha Stewart Roasted Turkey Recipe Ingredients
- 1 whole turkey (18 to 20 pounds), rinsed and patted dry
- 2 cups unsalted butter (4 sticks), melted
- 1 bottle (750 ml) dry white wine (like Sauvignon Blanc)
- 1 large yellow onion, quartered
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 bunch fresh thyme
- 1 bunch fresh sage
- Salt and freshly ground black pepper
- Cheesecloth (folded to quadruple thickness, large enough to cover the breast)
How To Make Martha Stewart Roasted Turkey Recipe
- Prep Turkey: Remove giblets and neck. Let turkey stand at room temperature for 1 hour. Preheat oven to 425°F. Generously season the cavity and skin with salt and pepper.
- Stuff Cavity: Fill the main cavity with the onion, carrots, celery, thyme, and sage. Tie legs together with kitchen twine and tuck wing tips under the body.
- Prepare Mixture: In a medium bowl, combine the melted butter and white wine. Soak the folded cheesecloth in this mixture until fully saturated.
- Wrap Turkey: Place turkey on a rack in a roasting pan. Drape the soaked cheesecloth over the turkey breast and legs, ensuring it covers the meat completely.
- Start Roasting: Roast at 425°F for 30 minutes. Then, reduce oven temperature to 350°F.
- Baste: Every 30 minutes, baste the cheesecloth (and exposed parts) with the pan juices and remaining butter-wine mixture.
- Crisp Skin: After about 3 hours, carefully remove and discard the cheesecloth. Baste the skin directly.
- Finish Cooking: Roast for another 30 to 60 minutes until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest: Transfer to a carving board and let rest for at least 30 minutes before carving.
Recipe Tips
- Check The Size: If using a smaller bird (12-14 lbs), check for doneness sooner; the cheesecloth method works best on larger birds that need long cook times.
- Soak The Cloth: Ensure the cheesecloth is completely saturated in butter before applying, or it will stick to the skin and tear it upon removal.
- Don’t Rush Resting: Resting allows the juices to redistribute; cutting too soon results in dry meat despite your best efforts.
What To Serve With Roasted Turkey
Classic creamy mashed potatoes and a green bean casserole are traditional pairings that balance the meal. A tart cranberry relish is essential to cut through the richness of the buttery skin.
How To Store
Carve all meat from the bones within two hours to ensure food safety. Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.
FAQs
Can I use red wine?
No, red wine will turn the turkey skin a purple hue. Stick to a dry white wine or chicken stock if you avoid alcohol.
Do I have to use cheesecloth?
This specific recipe relies on it for the steaming effect. If you don’t have it, foil can work but won’t allow the same basting penetration.
What if the skin browns too fast?
Tent a piece of foil loosely over the browned areas if they darken before the meat reaches temperature.
Nutrition
- Calories: 650
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 210mg
- Sodium: 450mg
- Total Carbohydrate: 2g
- Protein: 75g
Try More Recipes:
- Martha Stewart 30 Minute Chili Recipe
- Martha Stewart 3 Ingredient Alfredo Recipe
- Martha Stewart Key Lime Pie Recipe
Martha Stewart Roasted Turkey Recipe
Description
Martha Stewart Roasted Turkey Recipe succulent crisp skin butter-soaked cheesecloth wine 5 hours holiday dinner. The wine-infused wrap ensures moist breast meat every single time.
Ingredients
Instructions
- Prep Turkey: Remove giblets and neck. Let turkey stand at room temperature for 1 hour. Preheat oven to 425°F. Generously season the cavity and skin with salt and pepper.
- Stuff Cavity: Fill the main cavity with the onion, carrots, celery, thyme, and sage. Tie legs together with kitchen twine and tuck wing tips under the body.
- Prepare Mixture: In a medium bowl, combine the melted butter and white wine. Soak the folded cheesecloth in this mixture until fully saturated.
- Wrap Turkey: Place turkey on a rack in a roasting pan. Drape the soaked cheesecloth over the turkey breast and legs, ensuring it covers the meat completely.
- Start Roasting: Roast at 425°F for 30 minutes. Then, reduce oven temperature to 350°F.
- Baste: Every 30 minutes, baste the cheesecloth (and exposed parts) with the pan juices and remaining butter-wine mixture.
- Crisp Skin: After about 3 hours, carefully remove and discard the cheesecloth. Baste the skin directly.
- Finish Cooking: Roast for another 30 to 60 minutes until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest: Transfer to a carving board and let rest for at least 30 minutes before carving.