Being Martha: A Perfectly Roasted Turkey

Post West Chester
by Guest Authors on Nov 23, 2010

By Lauren Speakman

My boyfriend (now husband) and I purchased a home last year.  We closed around Thanksgiving and I was determined to show what grown-ups we were and have the house ready enough to have a holiday party/housewarming party.  All was falling into place with the house-the place in my mind had enough better homes and gardens appeal to show off our home.  I then began the task of menu planning.

Thank goodness for the internet.  A few days out from the party, I started Googling keywords such as “perfect holiday meals,” “great party menus,” and the like. When I came across Martha Stewart’s “Perfect Roast Turkey,” I knew that I had hit the jackpot.

How can you go wrong when “perfect” is in the name?Little did I know, the “perfect” turkey takes two days – one for brining and one for cooking.

T- 1 day till party, I got my man busy cleaning the house as I set off to start the brine.  There was wine, there was salt (lots of it), and there were many spices which I am sure only Martha is familiar with.  I began boiling, periodically dumping in miscellaneous items such as juniper berries and coriander seeds.  Once the boiled concoction was complete, it was time to submerge the turkey.  Overnight, my 20 lb turkey swam in a cooler filled with a very powerful, over-seasoned brew that I could only hope would yield a “perfectly seasoned and roasted” bird.

Party day had arrived.  I was up-and-at’em at 6am to make the preparations for the party that wouldn’t begin until 5pm.  I followed each step precisely and 5 hours out, the bird was out of its bath and into the oven for 5 hours, during which I would periodically turn, poke, and prod it at set intervals.

The guests were about to arrive. Thank goodness for my seasoned cook of a mother (Martha-like in many ways), who showed a little early to help plate the rest food, get it on the table, and pop the wine.

I had pulled it off.  It was time to take the bird out of the oven.  Golden and beautiful, it did somewhat resemble the photo on the website.  Mom, went on her way disassembling the perfect bird.  Just as the first guest arrived, I hear “Lauren!!!  You are supposed to take the neck and jiblets out before you cook the turkey!!!”

Oh well, I tried… who can think of everything?  Regardless, the evening went well and Martha was true to her word, the turkey was perfect (now that the superfluous elements were removed) and absolutely delicious.  Here is the Martha’s Recipe:

The turkey needs to soak for about 24 hours, so plan accordingly. Soaking the turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. Lining the brining container, whether tub, stock-pot, or bucket, can minimize cleanup, but finding a place for the turkey can require some creative refrigerator rearranging. If there simply isn’t room, place the bagged bird in a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.

Ingredients

Makes enough brine for one 18- to 20-pound turkey

  • 7 quarts (28 cups) water
  • 1 1/2 cups coarse salt
  • 6 bay leaves
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon dried juniper berries
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon fennel seeds
  • 1 teaspoon black or brown mustard seeds
  • 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
  • 1 bottle dry Riesling
  • 2 medium onions, thinly sliced
  • 6 garlic cloves, crushed
  • 1 bunch fresh thyme

Directions

  1. Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
  2. Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

Ingredients

Serves 12 to 14.

  • 1 twenty- to-twenty-one-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
  • 1 750-ml bottle dry white wine
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • Classic Stuffing
  • 1 cup dry red or white wine, for gravy (optional)
  • Giblet Stock

Directions

  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, four-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 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.
  5. 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.
  6. 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.
  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. 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.

Recipe from marthastewart.com

One Comment

Find out how you can support PA Eats.

Learn More

Find out how you can support PA Eats.

Get Involved