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Martha Stewart-Inspired Upside-Down Turkey

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

Ingredients

Scale
  • 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

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

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