Roast Turkey with Herb Butter
Perfect Roast Turkey 101 (With Cheesecloth)
In her recipe for perfect roasted turkey, Martha roasts a 20-pound bird stuffed with her Classic Stuffing. Before it goes into the oven, she covers the turkey with four layers of cheesecloth soaked in a butter and white wine basting mixture. The cheesecloth keeps the bird moist, and prevents it from getting too dark too quickly. It's removed about an hour before the end of roasting to allow time for the turkey to brown.
Classic Brined and Roasted Turkey
Roast Spatchcocked Turkey
Want to cook your turkey faster? Try spatchcocking. When the turkey's backbone is removed and the halves are flattened, the meat cooks in just one hour. Since this method doesn't allow for stuffing the bird, simply make a batch of turkey stock to flavor and moisten the stuffing as it bakes beside the meat.
Turkey with Brown-Sugar Glaze
This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.
Herbed Roasted Turkey
This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of parsley, rosemary, sage, thyme, and garlic.
This recipe calls for brining the turkey for 24 hours, so plan accordingly. If you choose not to brine, skip the first two steps. If your roasting pan fits only sideways in the oven, rotate the pan every hour so the turkey cooks and browns evenly.
Perfect Turkey Gravy
Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.