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Martha Stewart-Inspired Roast Turkey

Close-up of Martha Stewart-Inspired Roast Turkey showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart roast turkey, roast turkey recipe, classic roast turkey, whole turkey, Thanksgiving turkey, herb butter turkey, crispy skin turkey, holiday turkey, roasted turkey breast, easy roast turkey

Find it online: https://marthadishes.com/martha-stewart-roast-turkey-recipe/