New This Month

Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel

Recipe photo courtesy of Louise Hagger

Instead of roasting your turkey whole, try breaking it down first instead. That way you can give each part the attention it deserves -- more oven time for the breasts, a quick sear for the legs, and an overnight herb-and-spice rub for all. The result is juicy, flavorful white and dark meat, plus perfectly crisp skin.

Source: Martha Stewart Living, November 2017
Total Time Prep Servings



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How would you rate this recipe?
  • maryelizab6964218
    12 NOV, 2018
    This recipe was DELICIOUS and was the star of our Thanksgiving dinner last year. The fact that it cooks so quickly is a major plus and I didn't mind taking apart the turkey at all. It was good to learn and the stock that I made with the bones was perfect for cooking the next day. Highly, highly recommend this recipe!
  • kimberleyl5898209
    26 NOV, 2017
    This recipe was a fabulous success! I would definitely make it again. I would recommend that you have your butcher separate the turkey as was suggested in the directions. Other than that it was incredible!! Everyone enjoyed it and remarked how delicious and beautiful it was!
  • nancymcafee123
    20 NOV, 2017
    When finished the dish looked just like the picture and it tasted good, however: taking the turkey apart was extremely hard. I would NEVER do it again. And there is no tool in my kitchen that would cut the backbone in half so the carcass would fit in a stockpot. The recipe says to roast the browned legs and breast for about 1 hour 10 min. My breast was done in 20 min. and the legs in 30. So the turkey was ready too early.
  • MS11169244
    19 NOV, 2017
    I actually made a lot of adjustments to the recipe, I really just wanted to try breaking it down and cooking the breasts separate from the legs. I used a dry brine from another of Martha's recipes (just salt and bay leaves) and I made the giblet stock but added carrot, celery, and onion. The instructions were good describing how to break down the bird, and the cooking of the breast in the oven the whole time but searing and braising the legs on the stove first and then transferring was fantastic. I just put salt, pepper, and dried sage on and put butter under the skin of the breasts. In the pan with the breasts I left the fennel out and added a halves lemon and some extra thyme. Everything cooked perfectly, everything was done at the same time, and it took a lot less time than a normal turkey (mine was 20 lbs). I am recommending this recipe to my friends and family!

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