Recipes Ingredients Meat & Poultry Turkey Recipes Butter-Basted Roast Turkey 2.8 (53) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 26, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 day 4 hrs 10 mins Servings: 12 Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli), this spectacular turkey calls for an easy dry brine. Ingredients Coarse salt and freshly ground pepper 1 turkey (14 to 16 pounds), giblets reserved for gravy 4 tablespoons unsalted butter, room temperature, plus 1 stick, melted, for basting Turkey Gravy for Butter-Basted Roast Turkey, for serving Pomegranates, clementines, and sage and thyme sprigs, for garnish (optional) Directions Rub 2 tablespoons salt evenly inside cavity of turkey, then rub outside with 1/4 cup salt. Place on a rimmed baking sheet; refrigerate 24 hours. Rinse turkey inside and out; pat dry with paper towels. Season cavity with salt and pepper. Rub room-temperature butter evenly over outside of turkey; season with salt and pepper. Tuck wings under turkey; tie drumsticks together with kitchen twine. Transfer to a roasting pan fitted with a rack. Let stand 1 hour. Preheat oven to 425 degrees with rack in lower third. Roast turkey 30 minutes. Baste with some of melted butter; lower oven temperature to 350 degrees. Continue roasting, basting with butter every 30 minutes, until a thermometer inserted into thickest part of breast near (but not touching) bone registers 165 degrees, 1 1/2 to 2 hours total, depending on size of bird. Transfer turkey to a serving platter. Reserve pan with drippings for gravy. Let turkey rest at least 45 minutes; carve and serve with gravy and garnishes. John Kernick Rate it Print