No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Herb-Rubbed Turkey

To ensure a moist and tender turkey, baste it often, and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.

  • Prep:
  • Total Time:
  • Servings: 8
Herb-Rubbed Turkey

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
  • Herb Rub
  • 4 cups Simple Stuffing
  • 2 tablespoons butter, room temperature
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 350 degrees, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Working from both ends of the turkey, slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.

  2. Loosely fill neck cavity and large cavity with 4 cups stuffing. Using kitchen twine, tie legs together securely. Rub all over with butter, and season generously with salt and pepper. Place neck, giblets, and 3 cups water in bottom of roasting pan.

  3. Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.

  4. Remove foil; raise oven heat to 400 degrees. Roast, basting every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches 170 degrees, 45 minutes to 1 hour more (temperature will rise about 10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.

  5. Transfer turkey to a cutting board, cover loosely with foil, and let rest at least 30 minutes before carving. Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint; cut through leg joint to separate thigh from drumstick.

Reviews (3)

  • chrisy8899 26 Nov, 2008

    I make this Turky every year and its a hit every time. Very easy to do and no fuss (just what I need to enjoy my day).

  • bkurbis 13 Nov, 2008

    I made this for an early Thanksgiving dinner this year and the family absolutely raved. Great easy turkey!

  • KellyWhalen 12 Feb, 2008

    I made this for Thanksgiving this year and it turned out delicious! you can't go wrong with any of Martha's turkey recipes. They are always real winners! I didn't make it with stuffing, just stuffed the cavity with apples, carrots and onions.

Related Topics