Roasted Turkey From Martha Stewart Food

PERFECT ROAST TURKEY 101

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
• 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.
• 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.
• 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 2 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.
• After this third hour 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 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 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.
• 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. 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.

MARTHA'S SECRET TURKEY BURGER

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees. Remove neck and giblets from turkey cavity; set aside. Rinse turkey inside and out under cold running water; pat dry with paper towels.
• Stuff cavity of bird with celery, bay leaves, and half the carrots and onions; tie legs together with kitchen twine. Rub bird with butter; sprinkle with poultry seasoning. Season with salt and pepper.
• Scatter remaining onion quarters and carrot pieces on bottom of a large roasting pan; add turkey neck. Place turkey on a roasting rack in the pan. Cook, basting frequently after the first hour, until bird is golden brown, thigh juices run clear when pierced, and an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours. (If skin is browning too quickly, tent with foil.) Let rest 30 minutes before carving.

ROASTED TURKEY FROM MARTHA STEWART

Steps:

• 1. Rinse turkey with cool water, dry with paper towels. Let stand for 2 hours at room temperature. Preheat oven to 450 degrees with a rack on the bottom. Combine melted butter and wine in a bowl. Fold a large piece of cheesecloth into quarters and cut into a 17 inch, 4 layer square. Immerse in the butter and wine and let soak. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up times, remove it. Fold wing tips under turkey. Sprinkle 1/2 tsp salt and pepper inside turkey. Fill large cavity with as much stuffing as it will hold comfortably; do not pack tightly. Cook remaining stuffing in a buttered baking dish at 375 degrees. Tie legs together loosely with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1 1/2 tsp salt and pepper. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid. 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 over. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine mixture.
• 2. Reduce oven temperature to 350 degrees F and continue to cook for 2 1/2 more hours basting every 30 minutes and watching pan juices (and Macy's parade). After the third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste trukey with pan juices. If there are not enough juices, continue to use the butter and wine mixture. The skin will get fragile as it browns, so baste carefully. Cook one more hour, basting after 30 minutes.
• 3. After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones. The temperature should reach 180 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 20-30 minutes.
• 4. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.

PERFECTLY MOIST AND TENDER TURKEY

Steps:

• Allow turkey to stand at room temperature for about an hour.
• Preheat oven to 425 degrees with rack in lower third of oven.
• Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Cut bread lengthwise, without cutting all the way through. Open bread like a book. Evenly spread butter over cut-side of bread. Place bread, buttered side up, in large, heavy-duty roasting pan.
• Liberally season turkey inside and out with salt and pepper. Truss legs together using kitchen twine, and tuck wing tips under the breast. Place turkey, breast side down, on buttered bread. Place in oven, legs first if possible, and roast for 45 minutes. (If it's not possible to position turkey in oven legs first, rotate roasting pan halfway through cooking time.) Remove turkey from oven and reduce temperature to 350 degrees.
• Using a wooden spoon and side towels, carefully turn turkey so it's breast side up. Place in oven, breast side first if possible, and continue roasting, turning and basting with pan juices every 15 minutes until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reaches 165 degrees, about 1 1/2 hours more. (If it's not possible to position turkey in oven breast side first, rotate roasting pan halfway through cooking time.) Let turkey rest at least 30 minutes before carving.

ROAST TURKEY WITH ROSEMARY AND LEMON

Steps:

• Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
• Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
• Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
• Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.

STUFFED TURKEY BREAST (MARTHA STEWART)

Steps:

• Heat oven to 400 degrees.
• Butterfly turkey: Use a slicing knife and your fingers to gently remove skin from breast, reserving skin. Be careful not to tear the skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
• Stuff turkey: Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. The amount of stuffing you use will depend on the size of the turkey breast. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals. Rub butter evenly all over cloth.
• Roast: Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
• Slice and serve: Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4 inch thick.

MARTHA'S PERFECT ROAST TURKEY

Steps:

• Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
• 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, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
• 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.
• 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 2 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.
• After this third hour 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 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 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.
• 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. 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.

SPICY TURKEY THIGHS

Steps:

• Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay, and lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Season thighs with salt and pepper.
• Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife (an instant-read thermometer should read 165 when inserted in thickest part of a thigh, avoiding bone), 35 to 40 minutes. Let rest 10 minutes before slicing.