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    You are in: Home / Recipes / Martha's Perfect Roast Turkey Recipe
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    Martha's Perfect Roast Turkey

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 25, 2010

      This actually Martha's Turkey 101 and without a doubt always turns out perfect. Moist, flavorful, beautiful color! I make turkey many times throughout the year and still experiment with techniques, but this is absolutely tried and true and the one I come back to. Though now, when time and my memory permits, I do brine it for a day or two as well just to put it over the top in subtle, aromatic, even flavor.

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    • on November 27, 2014

      This is a game changer! I discovered this recipe about 10 years ago and while looks aren't everthing, it comes out looking like turkey bling. First time I tried it, I received gasps from guests at the perfect texture and color. I got the jabs too for turning into Martha. After a few years, guests expected nothing less than perfection. I improvised a few times and have done several versions of herbed butter stuffed under the skin of the breasts (herbs de Provence is subtle) and that increased the already, as-is succulent meat of this recipe if followed closely on basting. Guys and gals, there's a reason Martha and her talented staff are so successful. Whoda Thunkit? Martha's Turkey Bling!

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    • on December 01, 2013

      This recipe for roasting the turkey was perfect when combined with yet another Martha Stewart recipe for brine Turkey Brine With Wine - Martha Stewart. Thanks for posting!

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    • on November 25, 2013

      Seriously the best foolproof method for cooking a turkey. And it come out looking like it belongs on the cover of a magazine. I can only say that last year I brined my turkey for 24 hours, let it air dry overnight in fridge, and then cooked a la. Martha and the result was out of this world. doing it the same way again this year. Absolutely astounding.well worth the effort.

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    • on November 25, 2011

      I wanted to try a different turkey recipe this year and chose this one! Excellent process for cooking turkey! I embellished the recipe somewhat, adding fresh rosemary, sage, lemon zest and thyme to the wine butter mixture used for basting. I also added the remaining basting liquid to the giblet stock before making the gravy. I used Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy to make the giblet stock and kept the carrots in the mixture after straining. I strained the drippings and put them in the refrigerator to easily remove the oil that separated. I added 2/3 cup of flour and whisked it in the drippings before adding it to the boiling stock to make the gravy. I also added about 2 T of fresh rosemary to finish it off. Delicious!

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    Nutritional Facts for Martha's Perfect Roast Turkey

    Serving Size: 1 (569 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1139.9
    Calories from Fat 606
    Total Fat 67.4 g
    Saturated Fat 27.0 g
    Cholesterol 437.2 mg
    Sodium 753.5 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.1 g
    Sugars 0.6 g
    Protein 113.3 g

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