Martha Stewart Roasted Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart roasted turkey is the centerpiece I turn to when the table needs to feel special without a lot of fuss. The meat comes out juicy, the skin deeply browned and crisp, and the herb butter gives every slice a savory, fragrant flavor. This version is inspired by Martha Stewart’s home-entertaining style, built on a simple butter-herb rub and a light salt-and-pepper crust rather than a long brine.

From start to finish it takes about 4 hours, including 30 minutes of prep and roughly 3 1/2 hours in the oven, and most of that time is hands-off. It suits Thanksgiving and holiday dinners best, but a smaller bird works for a weekend gathering or a potluck where you want to feed a crowd.

Why This Martha Stewart Roasted Turkey Works

The herb butter does double duty: it seasons the outside and slips under the breast skin to keep that leaner meat moist as it roasts. Starting at 350°F (175°C) for 30 minutes gives the skin a head start on browning before the heat drops to 325°F (165°C) for even cooking.

Keeping the bird uncovered and basting with the pan juices every 30 minutes builds color without drying it out. Aromatics in the cavity — onion, carrot, and celery — gently flavor the meat from the inside while the broth in the pan keeps the drippings from scorching.

What You’ll Love About It

Crisp, golden skin, juicy meat, and a short ingredient list you likely already have. The herb butter takes minutes to mash together, and the oven does the rest. Reserved pan juices make an easy gravy for the table.

Ingredients

One 12 to 14-pound bird feeds a holiday crowd. Gather these before you start.

• 1 (12 to 14-pound / 5.4 to 6.4kg) whole turkey — thawed if frozen, giblets and neck removed
• 1/4 cup (57g) unsalted butter — softened so it mashes easily
• 2 tablespoons (6g) fresh thyme leaves — finely chopped
• 2 tablespoons (6g) fresh sage leaves — finely chopped
• 1 tablespoon (3g) fresh rosemary leaves — finely chopped
• 2 teaspoons kosher salt — divided between the butter and the cavity
• 1 teaspoon freshly ground black pepper — divided the same way
• 1 medium yellow onion — quartered
• 2 medium carrots — cut into 2-inch pieces
• 2 medium celery stalks — cut into 2-inch pieces
• 1 cup (240ml) chicken broth — plus more for basting if needed

Equipment

• Large roasting pan — big enough to hold the bird with room around it
• Roasting rack — keeps the turkey off the pan bottom
• Instant-read thermometer — for checking the thigh
• Kitchen twine — for tying the legs
• Small bowl — for mashing the herb butter
• Paper towels — for drying the turkey
• Aluminum foil — to tent the breast if it browns too fast

How to Make Martha Stewart Roasted Turkey

Step 1: Dry and Position the Turkey

Take the turkey out of the refrigerator and let it sit at room temperature for 1 hour so it cooks more evenly. Pat it dry inside and out with paper towels, then set it breast-side up on a rack in a large roasting pan. Preheat the oven to 350°F (175°C).

Step 2: Mix and Rub the Herb Butter

In a small bowl, mash the softened butter with the thyme, sage, rosemary, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper until well combined. Rub it all over the outside of the turkey and under the breast skin. Work gently so you don’t tear the skin.

Step 3: Season and Tie

Season the cavity with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Fill it with the quartered onion, carrot pieces, and celery pieces. Tuck the wing tips under the body and tie the legs together with kitchen twine.

Step 4: Roast and Baste

Pour the chicken broth into the bottom of the pan. Roast uncovered for 30 minutes, then lower the oven to 325°F (165°C) and continue roasting, basting every 30 minutes with the pan juices. If the breast browns too quickly, tent it loosely with foil.

Step 5: Check for Doneness

Roast until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, reads 165°F (74°C) — about 2 1/2 to 3 hours total. The juices should run clear when the thigh is pierced. If the turkey is browning too fast, cover it loosely with foil.

Step 6: Rest Before Carving

Move the turkey to a carving board and let it rest for 20 to 30 minutes so the juices redistribute. Reserve the pan juices for gravy if you like. Carve and serve warm.

What to Serve With It

Serve it with mashed potatoes, sausage-free herb stuffing, green beans, and a spoonful of gravy made from the pan juices. A basket of warm rolls and cranberry sauce round out the plate. Keep it simple so the turkey stays the star.

Tips for the Best Results

• Dry thoroughly — moisture on the skin steams it instead of browning.
• Room-temp butter — soft butter spreads under the skin without tearing it.
• Baste carefully — close the oven door quickly to keep the heat steady.
• Watch the breast — tent with foil the moment it turns deep golden.
• Check the thigh — that’s the thickest spot and the truest reading.
• Rest fully — skipping the rest lets the juices run onto the board.

Easy Variations

• Lemon herb — add 1 tablespoon lemon zest to the butter for brightness.
• Garlic butter — mash 2 minced garlic cloves into the herb butter.
• Smoky rub — stir 1 teaspoon smoked paprika into the butter for a deeper color.
• Extra broth — add another 1/2 cup (120ml) broth if the pan looks dry.

Storing and Reheating

• Refrigerator — keep leftovers in an airtight container for up to 4 days.
• Freezer — freeze carved turkey in freezer bags for up to 3 months.
• Thaw overnight — defrost in the refrigerator before reheating.
• Reheat gently — cover sliced turkey with broth and foil at 300°F (150°C) for 15 to 20 minutes, to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving, based on 12 servings.

FAQs

Can I make the herb butter ahead?

Yes, mix it up to 3 days ahead and keep it covered in the refrigerator. Bring it to room temperature before rubbing it on the turkey so it spreads easily.

What can I use instead of fresh thyme and sage?

Use 1 teaspoon each of dried thyme and dried sage in place of the fresh herbs. Dried rosemary is stronger, so use 1/2 teaspoon and crumble it well.

How do I know the Martha Stewart roasted turkey recipe is done?

The thigh should read 165°F (74°C) on an instant-read thermometer without touching bone. Juices should run clear when you pierce the thigh, and the skin should be deep golden brown.

Where did roasted turkey come from?

Turkeys are native to North America and were domesticated by Indigenous peoples in Mexico long before European contact. Roasting a whole bird became a centerpiece of American holiday tables, and Thanksgiving in particular, over the centuries.

Martha Stewart-Inspired Roasted Turkey

Print Recipe

A classic roasted turkey inspired by Martha Stewart’s home-entertaining style, with a butter-herb rub and a simple salt-and-pepper crust. The result is juicy, deeply browned meat with crisp skin, perfect for Thanksgiving or any holiday table.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 210
• Total Time: 240
• Yield: 12 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 (12 to 14-pound / 5.4 to 6.4kg) whole turkey, thawed if frozen, giblets and neck removed
• 1/4 cup (57g) unsalted butter, softened
• 2 tablespoons (6g) fresh thyme leaves, finely chopped
• 2 tablespoons (6g) fresh sage leaves, finely chopped
• 1 tablespoon (3g) fresh rosemary leaves, finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium yellow onion, quartered
• 2 medium carrots, cut into 2-inch pieces
• 2 medium celery stalks, cut into 2-inch pieces
• 1 cup (240ml) chicken broth, plus more for basting if needed

Instructions

1. Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour before roasting; this helps it cook evenly. Pat the turkey dry inside and out with paper towels, then place it breast-side up on a rack in a large roasting pan. Preheat the oven to 350°F (175°C).
2. In a small bowl, mash the softened butter with the chopped thyme, sage, rosemary, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper until well combined. Rub the herb butter all over the outside of the turkey and under the breast skin, being careful not to tear the skin.
3. Season the cavity with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the quartered onion, carrot pieces, and celery pieces. Tuck the wing tips under the body and tie the legs together with kitchen twine.
4. Pour the chicken broth into the bottom of the roasting pan. Roast the turkey uncovered for 30 minutes, then reduce the oven temperature to 325°F (165°C) and continue roasting, basting every 30 minutes with the pan juices. If the breast is browning too quickly, tent it loosely with foil.
5. Roast until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C), about 2 1/2 to 3 hours total. The juices should run clear when the thigh is pierced. If the turkey is browning too fast, cover loosely with foil.
6. Transfer the turkey to a carving board and let it rest for 20 to 30 minutes before carving; this allows the juices to redistribute. Reserve the pan juices for gravy if desired. Carve and serve warm.

Notes

Storage: Refrigerate leftover turkey in an airtight container for up to 4 days. Freeze carved turkey in freezer bags for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: The herb butter can be made up to 3 days ahead and refrigerated; bring to room temperature before rubbing on the turkey. Reheating: Place sliced turkey in a baking dish with a splash of chicken broth, cover with foil, and reheat at 300°F (150°C) for 15 to 20 minutes, until heated through.

Nutrition

• Calories: 650
• Sugar: 1g
• Sodium: 390mg
• Saturated Fat: 10g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 80g
• Cholesterol: 240mg

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