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Martha Stewart-Inspired Roasted Turkey

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

Ingredients

Scale
  • 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

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

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