Martha Stewart Roast Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart roast turkey is the centerpiece I turn to when the table needs to feel special without a lot of fuss. A whole bird gets rubbed with salt and pepper, slathered in herb butter under and over the skin, and roasted until the skin turns deep golden and crackly. The meat underneath stays juicy and mild, with a clean herby flavor from fresh thyme and sage rather than anything heavy. This version is inspired by Martha Stewart’s classic American entertaining style, and it delivers that same familiar, comforting result.

Plan on about 4 hours 30 minutes from start to finish, most of it hands-off oven time, plus a dry-salting period that’s worth every minute. The method is straightforward enough for a first-time roaster, and the payoff is a holiday centerpiece, a weekend gathering, or a potluck main that feeds a crowd of 12.

Why This Martha Stewart Roast Turkey Works

The dry salt-and-pepper rub is the quiet hero here. Letting the seasoned bird sit uncovered in the refrigerator draws moisture out of the skin, so it crisps instead of steaming, and the salt seasons the meat all the way through.

Herb butter goes in two places: half tucked directly under the skin onto the breast and thigh meat, half rubbed on the outside. That under-skin layer bastes the meat from within, while the cavity vegetables and lemon perfume it gently from the inside.

What You’ll Love About It

Crackly golden skin, juicy white and dark meat, and a roasting pan full of flavorful juices you can turn into gravy. The herb butter takes minutes to mash together, and the oven does the rest. It looks impressive on the table but never feels complicated to put together.

Ingredients

This makes 12 servings. Use a fully thawed bird for even cooking.

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg) — thawed if frozen, giblets and neck removed
• 3 tablespoons (42g) kosher salt
• 1 tablespoon (7g) freshly ground black pepper
• 1 cup (227g) unsalted butter — softened
• 2 tablespoons (6g) finely chopped fresh thyme leaves
• 1 tablespoon (3g) finely chopped fresh sage leaves
• 1 medium yellow onion (about 8 ounces / 227g) — quartered
• 1 large carrot (about 4 ounces / 113g) — cut into 2-inch (5cm) pieces
• 1 large celery stalk (about 3 ounces / 85g) — cut into 2-inch (5cm) pieces
• 1 lemon (about 4 ounces / 113g) — halved
• 4 cups (960ml) low-sodium chicken broth — divided

Equipment

• Roasting pan — with a fitted rack, large enough for a 14-pound bird.
• Instant-read thermometer — the most reliable way to check doneness.
• Kitchen twine — for tying the legs together.
• Aluminum foil — to tent the breast if it browns too fast.
• Carving board — with a channel to catch the resting juices.
• Small bowl — for mashing the herb butter.

How to Make Martha Stewart Roast Turkey

Step 1: Dry-Brine the Bird

Pat the turkey dry inside and out with paper towels and set it on a rack in a roasting pan. Rub the 3 tablespoons (42g) kosher salt and 1 tablespoon (7g) black pepper all over the skin and inside the cavity, then refrigerate uncovered for at least 8 hours or up to 24 hours. This dries the skin so it crisps; skip it and the skin will steam instead.

Step 2: Temper and Make the Herb Butter

Pull the turkey from the refrigerator 1 hour before roasting and let it sit at room temperature. Meanwhile, mash the 1 cup (227g) softened butter with 2 tablespoons (6g) chopped thyme and 1 tablespoon (3g) chopped sage in a small bowl until evenly combined.

Step 3: Butter Under and Over the Skin

Preheat the oven to 350°F (175°C) with a rack in the lower third. Loosen the skin over the breast and thighs with your fingers, working carefully so you don’t tear it, and spread half the herb butter directly onto the meat. Rub the remaining butter all over the outside of the turkey.

Step 4: Fill the Cavity and Truss

Stuff the cavity with the quartered onion, carrot pieces, celery pieces, and lemon halves. Tie the legs together with kitchen twine and tuck the wing tips under the body so they don’t burn.

Step 5: Roast and Baste

Pour 2 cups (480ml) of the chicken broth into the bottom of the pan. Roast uncovered, basting every 45 minutes with the pan juices and adding the remaining 2 cups (480ml) broth if the pan looks dry. It’s done when a thermometer in the thickest part of the thigh, without touching bone, reads 165°F (74°C), about 3 to 3 1/2 hours total.

Step 6: Tent If Browning Too Fast

Lay a sheet of aluminum foil loosely over the turkey if the skin is browning too quickly in the last hour. Don’t wrap it tightly, or the trapped steam will soften the skin you worked for.

Step 7: Rest Before Carving

Move the turkey to a carving board and let it rest uncovered for 30 minutes before carving. This lets the juices redistribute so the slices stay moist. Keep the pan juices for gravy if you like.

Step 8: Carve and Serve

Remove the legs first, then the thighs, then slice the breast across the grain. Serve warm, with the roasted vegetables from the cavity alongside if you like.

What to Serve With It

• Mashed potatoes — buttery and ready to soak up the pan juices.
• Sausage stuffing — use a turkey or chicken sausage for the bake.
• Green bean casserole — the classic creamy-topped side that fits the spread.
• Roasted Brussels sprouts — tossed in oil and salt, roasted until the edges char.

Tips for the Best Results

• Check both thighs — the coolest spot tells you the whole bird is ready.
• Keep the pan liquid — a dry pan means smoking drippings, so add broth as needed.
• Size the pan right — too small and the bird steams against the sides.
• Rest longer — a 14-pound turkey can rest up to 45 minutes without cooling.
• Sharpen the knife — a dull blade tears the breast instead of slicing it.
• Let butter soften fully — cold butter tears the delicate skin underneath.

Easy Variations

• Citrus herb butter — add 1 tablespoon (6g) lemon zest to the butter for a brighter note.
• Garlic version — mash 3 minced cloves into the herb butter before spreading.
• Smoky rub — swap 1 teaspoon of the black pepper for smoked paprika.
• Extra aromatics — add 2 smashed garlic cloves and 3 sprigs of thyme to the cavity.

Storing and Reheating

Keep leftover turkey in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months and thaw overnight in the refrigerator. To reheat, place slices in a 300°F (150°C) oven with a splash of chicken broth, covered, for 15 to 20 minutes, until heated through to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and how much skin you eat.

FAQs

Can I make this Martha Stewart roast turkey recipe ahead?

The herb butter can be mixed up to 3 days in advance and refrigerated, and the salt-and-pepper rub can go on up to 24 hours before roasting. Roast the bird the same day you plan to serve it, since reheated whole turkey never matches the fresh version.

Where did roast turkey come from?

Turkey is native to North America, and by the 19th century it had become the centerpiece of American holiday tables, with roasting as the standard method. The tradition spread widely through American cookbooks and home cooking rather than a single point of origin.

What if I don’t have fresh thyme and sage?

Use 2 teaspoons (2g) dried thyme and 1 teaspoon (1g) dried sage in place of the fresh amounts. Rub the dried herbs into the softened butter and let it sit 10 minutes so they hydrate before spreading.

Why is my turkey dry or the skin soft?

Dry meat usually means it went past 165°F (74°C) or skipped the rest, so pull it right at temperature and let it sit 30 minutes. Soft skin points to a tight foil cover or skipping the uncovered dry-brine, so keep the tent loose and refrigerate the bird uncovered overnight.

Martha Stewart-Inspired Roast Turkey

Print Recipe

A golden, herb-buttered roast turkey with crisp skin and juicy meat, inspired by Martha Stewart’s classic American entertaining style. The butter rub and simple aromatics keep the flavor clean and traditional, while a long rest guarantees tender, moist slices.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 210
• Total Time: 270
• Yield: 12 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg), thawed if frozen, giblets and neck removed
• 3 tablespoons (42g) kosher salt
• 1 tablespoon (7g) freshly ground black pepper
• 1 cup (227g) unsalted butter, softened
• 2 tablespoons (6g) finely chopped fresh thyme leaves
• 1 tablespoon (3g) finely chopped fresh sage leaves
• 1 medium yellow onion (about 8 ounces / 227g), quartered
• 1 large carrot (about 4 ounces / 113g), cut into 2-inch (5cm) pieces
• 1 large celery stalk (about 3 ounces / 85g), cut into 2-inch (5cm) pieces
• 1 lemon (about 4 ounces / 113g), halved
• 4 cups (960ml) low-sodium chicken broth, divided

Instructions

1. Pat the turkey dry inside and out with paper towels and set it on a rack in a roasting pan. Rub the kosher salt and black pepper all over the skin and inside the cavity, then refrigerate uncovered for at least 8 hours or up to 24 hours to dry the skin; if you skip this step, the skin will steam instead of crisping.
2. Remove the turkey from the refrigerator 1 hour before roasting and let it sit at room temperature. Meanwhile, in a small bowl, mash the softened butter with the chopped thyme and sage until evenly combined.
3. Preheat the oven to 350°F (175°C) with a rack in the lower third. Loosen the skin over the breast and thighs with your fingers, being careful not to tear it, and spread half of the herb butter directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the turkey.
4. Fill the cavity with the quartered onion, carrot pieces, celery pieces, and lemon halves. Tie the legs together with kitchen twine and tuck the wing tips under the body so they do not burn.
5. Pour 2 cups (480ml) of the chicken broth into the bottom of the roasting pan. Roast the turkey uncovered, basting every 45 minutes with the pan juices and adding the remaining 2 cups (480ml) broth if the pan looks dry, until a thermometer inserted into the thickest part of the thigh without touching bone reads 165°F (74°C), about 3 to 3 1/2 hours total.
6. Tent the turkey loosely with aluminum foil if the skin is browning too quickly during the last hour of roasting. Do not cover it tightly, or the skin will turn soggy.
7. Transfer the turkey to a carving board and let it rest uncovered for 30 minutes before carving; this allows the juices to redistribute so the meat stays moist. Reserve the pan juices for gravy if desired.
8. Carve the turkey by removing the legs, then the thighs, then slicing the breast across the grain. Serve warm with the roasted vegetables from the cavity, if you like.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen leftovers overnight in the refrigerator before reheating. To reheat, place slices in a 300°F (150°C) oven with a splash of chicken broth, covered, for 15 to 20 minutes, or until heated through to 165°F (74°C). Make-ahead: the herb butter can be prepared up to 3 days in advance and refrigerated; the dry salt-and-pepper rub can be applied up to 24 hours before roasting.

Nutrition

• Calories: 560
• Sugar: 1g
• Sodium: 620mg
• Saturated Fat: 14g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 62g
• Cholesterol: 240mg

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