5 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Acceptance November 25, 2010

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Eric S. November 27, 2014

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Julie S. November 25, 2013

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Cook4_6 November 25, 2011
Martha's Perfect Roast Turkey