Roasted Turkey from Martha Stewart

Rosemary Coffman


copyright 2002 - Martha Stewart

I always use cooking twine and truss the turkey before roasting.


★★★★★ 2 votes

1 Hr
5 Hr 20 Min


  • 20-21 lb
  • 1 1/2 c
    butter, unsalted, melted
  • 4 Tbsp
    butter, room temperature
  • 3 1/2 c
    dry white wine
  • 2 tsp
  • 2 tsp
    pepper, freshly ground

How to Make Roasted Turkey from Martha Stewart


  1. Rinse turkey with cool water, dry with paper towels. Let stand for 2 hours at room temperature. Preheat oven to 450 degrees with a rack on the bottom. Combine melted butter and wine in a bowl. Fold a large piece of cheesecloth into quarters and cut into a 17 inch, 4 layer square. Immerse in the butter and wine and let soak. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up times, remove it. Fold wing tips under turkey. Sprinkle 1/2 tsp salt and pepper inside turkey. Fill large cavity with as much stuffing as it will hold comfortably; do not pack tightly. Cook remaining stuffing in a buttered baking dish at 375 degrees. Tie legs together loosely with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1 1/2 tsp salt and pepper. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in over. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine mixture.
  2. Reduce oven temperature to 350 degrees F and continue to cook for 2 1/2 more hours basting every 30 minutes and watching pan juices (and Macy's parade). After the third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste trukey with pan juices. If there are not enough juices, continue to use the butter and wine mixture. The skin will get fragile as it browns, so baste carefully. Cook one more hour, basting after 30 minutes.
  3. After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees and the turkey should be golden brown). The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven , and cook another 20-30 minutes.
  4. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.

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