Martha Stewart Upside-Down Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart upside-down turkey is a holiday centerpiece with a smart twist: the bird starts breast-side down so the dark meat and back baste the lean breast in rich juices, then it gets flipped to brown. The white meat comes out exceptionally moist, the skin turns crisp and golden, and the pan drippings make a deeply savory gravy. It has that classic American comfort-food feel, and this version is inspired by Martha Stewart.

Total time is about 4 hours 30 minutes, with 30 minutes of prep and 3 hours 30 minutes in the oven. It is a straightforward roast rather than a fussy project, so it suits Thanksgiving or a holiday table, and it works just as well for a weekend gathering or a potluck where you want to feed a crowd.

Why This Martha Stewart Upside-Down Turkey Works

The technique is the whole point. Roasting breast-side down for the first 1 hour 45 minutes keeps the delicate white meat shielded while the back and legs render their fat, so the breast stays juicy instead of drying out. Flipping it for the last 45 minutes to 1 hour gives the skin a chance to crisp and color.

The herb butter does more than flavor the bird. Brown sugar in the paste helps the skin brown, while the bed of onion, carrot, and celery plus broth and water keeps the drippings from scorching and builds the base for the gravy.

What You’ll Love About It

You get juicy white meat without brining or constant basting, crisp golden skin, and a pan gravy made right in the roasting pan. One bird feeds 12 people, and the herb butter can be mixed days ahead.

Ingredients

This makes 12 servings. Have everything ready before the bird comes out of the fridge.

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg) — thawed if frozen, neck and giblets removed
• 2 tablespoons (28g) unsalted butter — softened
• 1 tablespoon (3g) chopped fresh thyme leaves
• 1 tablespoon (3g) chopped fresh sage leaves
• 1 tablespoon (6g) packed light brown sugar
• 1 tablespoon (18g) kosher salt (Diamond Crystal) — plus more for the cavity
• 1 teaspoon (2g) freshly ground black pepper
• 1 medium yellow onion (150g) — quartered
• 2 medium carrots (120g) — cut into 2-inch (5cm) pieces
• 2 medium celery stalks (80g) — cut into 2-inch (5cm) pieces
• 1 cup (240ml) low-sodium chicken broth — plus more as needed
• 1/2 cup (120ml) water

For the Gravy

• 1/4 cup (31g) all-purpose flour
• 2 cups (480ml) low-sodium chicken broth — plus more if needed
• 1/2 cup (120ml) whole milk
• Kosher salt and freshly ground black pepper — to taste

Equipment

• Large roasting pan — big enough to hold a 12 to 14 pound bird and a rack
• V-rack — keeps the turkey off the vegetables
• Instant-read thermometer — for the thigh and breast
• Fine-mesh sieve — for straining the pan juices
• Fat separator — or a large measuring cup
• Kitchen twine — for tying the legs

How to Make Martha Stewart Upside-Down Turkey

Step 1: Dry and Temper the Bird

Take the turkey out of the refrigerator 1 hour before roasting and pat it very dry inside and out with paper towels. Let it sit at room temperature while you make the herb butter and cut the vegetables. A wet bird steams instead of browning, so spend the time drying it well.

Step 2: Make the Herb Butter

Heat the oven to 350°F (175°C) with a rack in the lower third. In a small bowl, mash 2 tablespoons (28g) softened butter with the thyme, sage, brown sugar, 1 tablespoon kosher salt, and 1 teaspoon pepper until you have a smooth paste.

Step 3: Build the Pan and Position the Turkey

Scatter the onion, carrots, and celery in the bottom of a large roasting pan and pour in 1 cup chicken broth and 1/2 cup water. Set a V-rack in the pan and place the turkey breast-side down on it, back facing up. Tuck the wings under and tie the legs together with kitchen twine.

Step 4: Butter and Season

Rub the herb butter over the entire exposed surface, pressing it into the skin, then season the back and legs lightly with more kosher salt. Skip the cavity here — butter inside only steams the bird and makes the pan greasy.

Step 5: Roast Breast-Side Down

Roast for 1 hour 45 minutes, basting once halfway through with the pan juices. If the pan looks dry, add 1/2 cup more broth; the vegetables should stay moist and the drippings should not scorch.

Step 6: Flip and Finish

Using two wads of paper towels or turkey lifters, carefully turn the turkey breast-side up in the rack. Continue roasting until a thermometer in the thickest part of the thigh, away from bone, reads 165°F (74°C) and the breast reads 160°F (71°C), 45 minutes to 1 hour more.

Step 7: Rest and Strain

Move the turkey to a carving board, tent loosely with foil, and rest 30 minutes before carving. Strain the pan juices through a fine-mesh sieve into a fat separator, discarding the solids; you should have about 2 cups of liquid, and you may need to skim the fat and reserve 1/4 cup of it.

Step 8: Start the Gravy

Set the roasting pan over medium heat, add the flour, and whisk constantly for 1 to 2 minutes until it smells toasted and turns light golden. Whisk in the strained juices and 2 cups chicken broth in a steady stream, scraping up browned bits, and simmer 5 to 7 minutes until the gravy coats the back of a spoon.

Step 9: Finish the Gravy

Stir in the milk and season with kosher salt and pepper to taste. Keep the gravy warm over low heat, whisking now and then, and loosen it with a splash more broth if it gets too thick.

Step 10: Carve and Serve

Carve the rested turkey and serve with the warm gravy. The breast should slice juicy and opaque, and the dark meat should be tender with no pink at the bone.

What to Serve With It

Mashed potatoes and green beans are the easy classics, and a dish of cranberry sauce cuts through the richness. Add dinner rolls for sopping up gravy, and keep it simple with sparkling water or lemonade for the table.

Tips for the Best Results

• Dry thoroughly — moisture on the skin is the main reason turkeys steam instead of brown.
• Check the thigh — the thigh is the last part to reach 165°F (74°C), so trust it.
• Rest fully — thirty minutes lets the juices settle so they don’t run onto the board.
• Watch the pan — add broth any time the vegetables look dry or the drippings darken too fast.
• Reserve the fat — a spoonful of skimmed fat whisked into the gravy adds body.
• Keep the foil loose — a tight tent traps steam and softens the crisp skin.

Easy Variations

• Lemon herb — add 1 tablespoon lemon zest to the herb butter for a brighter flavor.
• Smoky note — whisk 1/2 teaspoon smoked paprika into the butter for a subtle smoky edge.
• Garlic butter — mash 2 minced garlic cloves into the butter before rubbing it on the bird.
• Apple gravy — swap 1/2 cup of the gravy broth for non-alcoholic apple cider.

Storing and Reheating

Refrigerate leftover turkey in an airtight container for up to 4 days, and keep the gravy separate for up to 3 days. Freeze sliced turkey and gravy separately for up to 3 months, thawing overnight in the refrigerator. Reheat sliced turkey covered in a 300°F (150°C) oven with a splash of broth for 15 to 20 minutes, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with the bird and how much gravy you spoon over.

FAQs

Where did upside-down turkey come from?

Roasting poultry breast-side down is a long-standing home-kitchen trick for protecting lean white meat, and it has shown up in American holiday cooking for decades. Many cooks still flip the bird partway through so the skin browns by the end.

Can I make this Martha Stewart upside-down turkey recipe ahead?

The herb butter can be mixed and refrigerated up to 3 days ahead. You can also dry and season the turkey the night before, then keep it covered in the refrigerator until an hour before roasting.

What if the turkey is browning too fast?

Lay a piece of foil loosely over the breast and legs once the skin is golden, then keep roasting until the thigh reaches 165°F (74°C). Check that the pan still has liquid and add broth if the drippings look like they are scorching.

Why is my gravy lumpy or thin?

Whisk the flour constantly for the full 1 to 2 minutes so it toasts evenly before the liquid goes in. If the gravy stays thin, simmer a few extra minutes; if it turns lumpy, strain it once more through a fine-mesh sieve.

Martha Stewart-Inspired Upside-Down Turkey

Print Recipe

This Martha Stewart-inspired upside-down turkey is a clever twist on the holiday centerpiece: the bird roasts breast-side down first, so the dark meat and back baste the lean breast in rich juices, then it’s flipped to crisp and brown. The result is exceptionally moist white meat and deeply savory pan gravy, with a classic American comfort-food feel.

• 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, neck and giblets removed
• 2 tablespoons (28g) unsalted butter, softened
• 1 tablespoon (3g) chopped fresh thyme leaves
• 1 tablespoon (3g) chopped fresh sage leaves
• 1 tablespoon (6g) packed light brown sugar
• 1 tablespoon (18g) kosher salt (Diamond Crystal), plus more for the cavity
• 1 teaspoon (2g) freshly ground black pepper
• 1 medium yellow onion (150g), quartered
• 2 medium carrots (120g), cut into 2-inch (5cm) pieces
• 2 medium celery stalks (80g), cut into 2-inch (5cm) pieces
• 1 cup (240ml) low-sodium chicken broth, plus more as needed
• 1/2 cup (120ml) water

For the Gravy

• 1/4 cup (31g) all-purpose flour
• 2 cups (480ml) low-sodium chicken broth, plus more if needed
• 1/2 cup (120ml) whole milk
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Remove the turkey from the refrigerator 1 hour before roasting and pat it very dry inside and out with paper towels. Let it sit at room temperature while you prepare the herb butter and vegetables; a wet bird will steam rather than brown, so take the time to dry it thoroughly.
2. Heat the oven to 350°F (175°C) with a rack in the lower third. In a small bowl, mash the softened butter with the thyme, sage, brown sugar, 1 tablespoon kosher salt, and 1 teaspoon pepper until it forms a smooth paste.
3. Scatter the onion, carrots, and celery in the bottom of a large roasting pan and pour in 1 cup chicken broth and 1/2 cup water. Set a V-rack in the pan, then place the turkey breast-side down on the rack so the back faces up; tuck the wings under and tie the legs together with kitchen twine.
4. Rub the entire exposed surface of the turkey with the herb butter, pressing it into the skin, and season the back and legs lightly with additional kosher salt. Do not add extra butter to the cavity; it will only steam the bird and make the pan greasy.
5. Roast the turkey breast-side down for 1 hour 45 minutes, basting once halfway through with the pan juices. If the pan looks dry, add 1/2 cup more broth; the vegetables should stay moist and the drippings should not scorch.
6. Using two wads of paper towels or turkey lifters, carefully turn the turkey breast-side up in the rack. Continue roasting until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C) and the breast registers 160°F (71°C), 45 minutes to 1 hour more.
7. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving. Meanwhile, strain the pan juices through a fine-mesh sieve into a fat separator or measuring cup, discarding the solids; you should have about 2 cups of liquid, and you may need to skim the fat and reserve 1/4 cup of it for the gravy.
8. Make the gravy: set the roasting pan over medium heat, add the flour, and cook, whisking constantly, for 1 to 2 minutes until the flour smells toasted and turns light golden. Whisk in the strained pan juices and 2 cups chicken broth in a steady stream, scraping up any browned bits, and simmer for 5 to 7 minutes until the gravy thickens enough to coat the back of a spoon.
9. Stir in the milk, season the gravy with kosher salt and pepper to taste, and keep warm over low heat, whisking occasionally. If the gravy becomes too thick, loosen it with a splash more broth.
10. Carve the rested turkey and serve with the warm gravy. The breast should slice juicy and opaque, and the dark meat should be tender with no pink at the bone.

Notes

Storage: Refrigerate leftover turkey in an airtight container for up to 4 days, and store the gravy separately for up to 3 days. Freeze sliced turkey and gravy in separate freezer-safe containers for up to 3 months; thaw overnight in the refrigerator. Make-ahead: The herb butter can be mixed and refrigerated up to 3 days ahead, and the turkey can be dried and seasoned the night before roasting. Reheating: Warm sliced turkey in a 300°F (150°C) oven with a splash of broth, covered, for 15 to 20 minutes, or until heated through; reheat gravy gently on the stovetop over low heat, whisking in a little broth if needed.

Nutrition

• Calories: 620
• Sugar: 2g
• Sodium: 720mg
• Saturated Fat: 9g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 78g
• Cholesterol: 250mg

Keywords: Martha Stewart upside-down turkey, upside-down turkey recipe, roast turkey breast-side down, juicy roast turkey, Thanksgiving turkey, classic American turkey, whole roasted turkey, homemade turkey gravy, holiday dinner, Martha Stewart-inspired recipes