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For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey. Taste the gravy before deciding whether to season with salt.

Source: Martha Stewart Living, November 2008


For the Turkey

For the Pan Gravy


Cook's Notes

Make-ahead tip: Salt the turkey and make giblet stock up to two days in advance. Prepare ingredients for stuffing the day before; assemble and bake just before serving.

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How would you rate this recipe?
  • Joannapmichel
    24 NOV, 2018
    Best turkey ever! I just made this complete recipe exactly as written and everyone loved it. I will be making this again soon!
  • Tana Armitstead
    19 NOV, 2012
    I made this turkey last year and will do so again every year! Though I was tempted by the latest Martha bird (the maple glazed beauty that just debuted in the last Living edition), I just couldn't resist coming back to this super juicy, flavorful turkey. I didn't make the dressing from this recipe and I did half bay half thyme for the herbs in the rub but besides that I did nothing different. MAKE THIS TURKEY!
  • Julie Pecaut Renaud
    17 NOV, 2012
    I usually try a new turkey recipe every year, but this year I will be making this one again. Everyone raved over this one last year.
  • masquiner
    20 OCT, 2012
    This is the best turkey you will ever cook! I also think it looks magnificent,a beautiful, deep mahogany brown. Being pleased with the way it looks will pale in comparison to the absolute hands down best tasting turkey ever. The gravy is out of this world delicious. You have to try this!! it is so much easier than getting a big tub to brine in and then keep it cold. Everyone will think you should cook the turkey on Thanksgiving. I now do my roasting chickens the same way.
  • 2fullmoon
    27 NOV, 2011
    Was lucky to find an 11lb fresh Turkey in time to use this recipe and saved the added cost of using a different brine on this site that req several ingredients. Being that my bird was half the size, I used half as much brine. After rinsing the brine, seasoned with salt and pepper as directed but with a light hand. Stuffed it and was amazed - only took two hours and forty minutes to cook to perfection -165 degrees. Simple, very tasty even w/o gravy - will definitely be using this recipe again
  • jgroves
    24 NOV, 2011
    Throw that turkey bag away! (except for the salt rub) YUM YUM and DOUBLE YUM! Just made this for 12 single guys (military) who couldn't make it home for Thanksgiving. This was an absolute hit! I normally use the turkey bags because it was "easiest" but was always disappointed that the skin was never crisp. This turned out great! Moist and skin just right, picture perfect! I used a white cooking wine instead of the regular wine b/c we don't drink and it turned out beautifully. Thank you Martha!
  • MS11966101
    20 NOV, 2011
    Made this last year and my family loved it. Most definitely making it this year! Very easy if you have the right salt.
  • nutellacrepe
    20 NOV, 2011
    Note that is very important to use coarse (kosher) salt for this recipe. If you substitute regular table salt, use HALF as much. If you sprinkle 2 TB of table salt instead of 2TB of kosher salt, it will indeed be too salty because you will have used twice as much salt (by weight) as called for. Use 1TB of table salt mixture where the recipe says 2, and you should be okay. If nervous about it, go a bit scant.
  • NatashaDNP
    9 OCT, 2011
    I will use this recipe FOREVER! This has been my go to Turkey for the past 3 years and it is such a hit! So simple to make and takes very very few ingredients. Always Always comes out exactly the same. The only thing I do differently is the way that I tie it up before roasting it.
  • beth0521
    20 NOV, 2010
    I have made this turkey a few times and it always turns out beautifully. It is so easy to do, all you need is salt, butter, white wine, and bay leaves. My family loves how juicy the turkey is. My favorite recipe!

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