Martha's Perfect Roast Turkey

Transform your holiday feast with "Martha's Perfect Roast Turkey," a show-stopping centerpiece crafted for flavor and tenderness. This recipe combines a buttery, golden-crisp skin with succulent meat infused with the aromatic essence of fresh rosemary, thyme, garlic, lemon, and onion. The turkey is expertly roasted atop a bed of carrots and celery for added depth, while consistent basting and precise cooking techniques ensure a juicy, evenly cooked bird. Complete with a simple yet rich homemade gravy using strained pan drippings and stock, this 12-pound turkey serves up to 10 guests, making it ideal for Thanksgiving or Christmas gatherings. With just 30 minutes of prep and clear step-by-step instructions, this recipe is your go-to guide for achieving perfectly roasted turkey perfection every time.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 10

Ingredients

• 12 lbs Whole turkey
• 1 tbsp Kosher salt
• 1 tsp Black pepper
• 8 tbsp Unsalted butter
• 4 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 4 Garlic cloves
• 1 Lemon
• 1 Onion
• 2 Carrot
• 2 Celery stalks
• 4 cups Chicken or turkey stock

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Rinse the turkey inside and out with cold water, then pat it completely dry with paper towels.

Step 3

Season the turkey cavity generously with 1/2 tablespoon kosher salt and 1/2 teaspoon black pepper.

Step 4

Stuff the cavity with the fresh rosemary, thyme, garlic cloves (smashed), halved lemon, and quartered onion.

Step 5

Truss the turkey by tying the legs together with kitchen twine and tucking the wing tips under the bird to prevent burning.

Step 6

Rub the turkey skin all over with 6 tablespoons of softened butter, ensuring it is evenly coated, then season the skin with the remaining salt and black pepper.

Step 7

Add the chopped carrot and celery to the bottom of your roasting pan, along with 2 cups of chicken or turkey stock.

Step 8

Place the turkey breast side up on a roasting rack set inside the prepared roasting pan.

Step 9

Transfer the roasting pan to the oven and roast the turkey for approximately 2.5 to 3 hours (about 15 minutes per pound), basting every 30 minutes with pan juices or melted butter.

Step 10

After 2 hours of cooking, tent the turkey loosely with aluminum foil to prevent the skin from over-browning.

Step 11

Use a meat thermometer to check the internal temperature of the turkey, ensuring the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C).

Step 12

Once cooked, remove the turkey from the oven and transfer it to a cutting board. Let it rest, tented with foil, for 30 minutes to allow the juices to redistribute.

Step 13

Meanwhile, strain the pan drippings and vegetables through a fine-mesh sieve into a saucepan. Skim off excess fat and simmer with the remaining 2 cups of stock to make a gravy.

Step 14

Carve the turkey and serve with the prepared gravy and your favorite holiday sides. Enjoy!

Nutrition Facts

Serving size	(6865.9g)

Amount per serving	% Daily Value*
Calories	8359.1

Total Fat 289.3g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 4058.2mg	0%
Sodium 8618.6mg	0%
Total Carbohydrate 36.5g	0%
Dietary Fiber 8.8g	0%
Total Sugars 12.6g
Protein 1317.5g	0%

Vitamin D 0IU	0%
Calcium 809.8mg	0%
Iron 63.0mg	0%
Potassium 13996.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 65.7%

Carbs: 1.8%