Perfect Roast Turkey

Martha offers a primer on turkey and shares her recipes for turkey 101, roasted turkey in parchment paper, braised turkey legs, and roasted rolled turkey breast with herbs, all sure to be year-round favorites.  

Ingredients

  • One 20-pound fresh whole turkey, giblets and neck removed from cavity and reserved
  • 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
  • One 750-ml bottle dry white wine
  • 2 teaspoons coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1 cup dry red or white wine, for gravy (optional)
  • Giblet Stock
    • Giblets (heart, gizzard, and liver) and neck, reserved from turkey
    • 4 tablespoons unsalted butter
    • 1 onion, peeled and cut into 1/4-inch cubes
    • 1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
    • 1 small leek, trimmed, washed and cut into 1/4-inch cubes
    • Coarse salt and freshly ground pepper
    • 1 dried bay leaf
  • Classic Stuffing
    • 12 tablespoons unsalted butter
    • 4 onions, (2 pounds), peeled and cut into 1/4-inch dice
    • 16 celery stalks, cut into 1/4-inch dice
    • Coarse salt and freshly ground pepper
    • 2 teaspoons salt
    • 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
    • 6 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
    • 2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
    • 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley leaves
    • 2 cups pecans, toasted and chopped (optional)
    • 2 cups dried cherries, (optional)

 Method

  1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
  2.  Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
  3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  4.  Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. 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 oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 1 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  5. After these 2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1  to 2 hours more, basting every 30 minutes.
  6. After these 3 to 4 hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 165 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 to 30 minutes.
  7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat.
  8. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
  9. Giblet Stock (makes about 2 cups):
    1. Trim any fat or membrane from giblets. The liver should not have the gallbladder, a small green sac, attached. If it is, trim off carefully, removing part of the liver if necessary. Do not pierce sac; the liquid it contains is very bitter. Rinse giblets and neck; pat dry.
    2. In a medium saucepan, melt 3 tablespoons butter over medium heat. Add chopped onions, celery and leaves, and leeks. Cook, stirring occasionally, until onions are translucent, about 10 minutes. Season with salt and pepper; cook another 5 minutes. Add 4 cups water, bay leaf, gizzard, heart, and neck (do not add liver; it needs to be cooked separately or it makes the stock bitter). Bring to a boil, then reduce to simmer. Cook for 45 minutes, or until gizzard is tender when pierced with the tip of a knife.
    3. Meanwhile, chop the liver finely. Melt remaining tablespoon of butter in a small skillet over medium-low heat. Add liver and cook, stirring constantly, 4 to 6 minutes, until liver no longer releases any blood and is fully cooked. Set aside.
    4. After 45 minutes of simmering, the liquid should reduce to about 2 1/2 cups. If it has not, increase the heat and cook another 10 to 15 minutes.
    5. Strain broth. Chop gizzard and heart very fine and add to strained broth along with chopped liver. Pick meat off neck and add to broth. Set aside until needed for gravy.
  10. Classic Stuffing (makes about 12 cups)
  11. Melt butter in a large skillet. Add onions and celery, and season with 2 teaspoons salt and 3 teaspoons pepper. Cook over medium-high heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  12. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.