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Martha Stewart-Inspired Turkey Baster

Close-up of Martha Stewart-Inspired Turkey Baster showing its texture
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A golden, herb-buttered turkey roasted to juicy perfection, with a rich, savory pan gravy made from the flavorful drippings. This method uses a turkey baster to keep the bird moist and evenly browned, inspired by Martha Stewart’s classic home-cooking style.

Ingredients

Scale
  • 1 whole turkey (12 to 14 pounds (5.4 to 6.4kg)), giblets and neck removed, rinsed and patted dry
  • 2 tablespoons (28g) kosher salt
  • 1 teaspoon (2g) freshly ground black pepper
  • 1 cup (227g) unsalted butter, softened
  • 2 tablespoons (6g) fresh sage, finely chopped
  • 2 tablespoons (6g) fresh thyme leaves, finely chopped
  • 1 tablespoon (3g) fresh rosemary, finely chopped
  • 2 medium lemons, halved
  • 2 medium yellow onions, quartered
  • 4 cups (960ml) low-sodium chicken broth, divided
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and set a rack in the lower third. Remove the turkey from the refrigerator 1 hour before roasting to take the chill off. Pat the turkey dry inside and out with paper towels; a dry surface is key to crisp skin.
  2. Season the turkey generously inside and out with the kosher salt and black pepper. In a small bowl, mix the softened butter with the chopped sage, thyme, and rosemary until well combined.
  3. Loosen the skin over the breast and legs with your fingers, being careful not to tear it. Rub half of the herb butter under the skin, spreading it evenly over the meat. Rub the remaining herb butter all over the outside of the turkey.
  4. Stuff the cavity with the halved lemons and quartered onions. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in a large roasting pan.
  5. Pour 2 cups (480ml) of the chicken broth into the bottom of the roasting pan. This keeps the drippings from burning and creates steam for moist meat.
  6. Roast the turkey, basting every 30 minutes with a turkey baster, using the pan juices and additional broth as needed. If the skin browns too quickly, tent loosely with foil. Continue roasting until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C), about 3 to 3 1/2 hours total.
  7. Transfer the turkey to a carving board and let it rest, loosely tented with foil, for 30 minutes before carving. This allows the juices to redistribute; carving too soon will dry out the meat.
  8. While the turkey rests, pour the pan drippings into a fat separator or a glass measuring cup and let the fat rise to the top. Skim off and discard the fat, reserving the defatted juices.
  9. Set the roasting pan over medium heat on the stovetop (or use a saucepan). Add the flour and cook, whisking constantly, for 1 to 2 minutes to remove the raw flour taste. Whisk in the reserved defatted juices and the remaining 2 cups (480ml) chicken broth, scraping up any browned bits.
  10. Bring the gravy to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the heavy cream and simmer 2 minutes more. Season with salt and pepper to taste.
  11. Carve the turkey and serve with the warm gravy. Garnish with fresh herbs if desired.

Notes

Storage: Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Gravy can be refrigerated for up to 3 days. Freeze turkey for up to 3 months; thaw overnight in the refrigerator. Reheat turkey in a 300°F (150°C) oven for 15-20 minutes or until heated through. Reheat gravy gently on the stovetop, whisking in a splash of broth if needed.

Nutrition

Keywords: Martha Stewart turkey baster, roast turkey, herb butter turkey, Thanksgiving turkey, pan gravy, turkey baster recipe, classic roast turkey, holiday turkey, American turkey recipe

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