Martha's Perfect Roast Turkey

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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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 Recipe #77787 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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