Perfect Roast Turkey

Juicy Turkey

sunnysand56 - November 15, 2006 03:28:18 PM PST

Very easy to follow and the turkey is not dry. I have been using this recipe for 3 years. Never had a bad turkey yet. The color of the turkey is beautiful. Follow the recipe step by step. This is a keeper.

33 of 37 found this review helpful.

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4 years and still great

ronlaufman - November 3, 2006 07:04:42 PM PST

I have been using this recipe for the past 4 years and it truly is the perfect roasted turkey. Always perfect and flavorful and extremely easy. Follow the directions to the "T" and your Turkey will be wonderful!

18 of 21 found this review helpful.

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Question

joel_keiser - November 21, 2006 11:51:06 AM PST

Any suggestions if your turkey isn't a full 20 lbs. I have a 15 lbs. turkey and am curious how much less I should cook this. Thanks.

17 of 20 found this review helpful.

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Fool Proof!

jbakke%40ameritech.net - November 21, 2006 11:05:39 AM PST

Been using this recipe for the last 4 years, and it has yet to fail me. Don't forget to stick the legs in first for the first three hours - it makes a big difference. And for the wine, use a California Chardonnay - they have a tendancy to have a fairly buttery flavor which is very complimentary to the turkey.

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re- Question.

richard d - November 21, 2006 02:44:04 PM PST

The normal procedure for Turkey is 20 minutes per pound and an extra 20 for the bird, so 15lbs = 320 mins. Hope you enjoy your holiday. Richard ( UK )

14 of 17 found this review helpful.

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Surprised!

Elligirl - October 7, 2007 12:20:09 PM PST

Let stand at room temperature for two hours?? Isn't that just asking for trouble?

3 of 4 found this review helpful.

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1 cup of salt???

acee_28 - November 22, 2006 08:41:45 PM PST

Has to be a typo!! Please correct receipe to 1 tablespoon. (I think)

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This is a never fail turkey recipe - I love it

swind001 - November 21, 2006 01:23:14 PM PST

I found Martha's recipe in the newspaper in 1996. You must understand that I do NOT cook. This recipe was easy and foolproof! This will be my 10th year using this recipe - the turkey completely falls off the bone and it is EASY, EASY, EASY.

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What is this obsession with the soaked cheesecloth?

Richard - November 20, 2007 09:34:07 PM PST

Frankly, I've never understood why this method of soaking a cheesecloth in butter and draping the bird is so popular. Most of the time I've had it served in this style the whole thing becomes a greasy mess. I've never cooked my birds this way.

If you baste sufficiently, and really REALLY hit that 180 degrees on the mark, AND you've checked you oven temperature to be accurate with a good oven thermometer (one of the most common problems in your average 'inexpensive' kitchen oven), you really don't need all this extra coating. Remember, turkey meat should end up 'moist', not greasy!

I've always done the lemon halves in the cavity along with the dressing - this seems to add some internal moisture that keeps the bird in good shape. I do realize this is usually done when roasting chickens, but I've always done it with turkey as well.

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A question about the salt

Laurie Tennant - November 23, 2006 08:39:28 AM PST

A question - I keep reading to follow the recipe exactly, but there is a cup of salt in the ingredient list that I can't see is ever used. Help?

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I have another recipe

sarahjane0527%40sbcglobal.net - November 22, 2006 09:19:33 PM PST

While it sounds like an interesting method, it's not one I use and I've made turkeys for several years and have juicy turkeys. This year I'm trying a variant with my normal pattern. I usually make a number of incisions into the breast and legs and insert minced garlic. This year I'm also including slices of tasso. I also seperate the skin from the bird but leave it "attached", slathering a "pesto" between the meat and the skin and a little on top of the skin. My pesto usually contains a little cayenne pepper. This year I'm stuffing the bird with boudin which I will remove from the casings. I cover it with foil or a bag and don't begin basting until well into the cooking, finally leaving the bird uncovered the last 15-20 minutes or so to brown a little.

I'm a Cajun.... whaddya expect?!

Oh yeah.... one problem I noticed with the recipe. The ingredients list 1 cup of salt, yet in the directions only 2 tsp. are used. Someone should correct the recipe!

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Salt?

kandmgray - November 22, 2006 07:23:15 PM PST

Did anyone notice the recipe calls for 1 cup of salt?

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Question

Q F - November 22, 2006 12:30:05 PM PST

What is I am using an electric rooasting oven instead of the conventional oven, do the same directions apply? Please help me this is y 1st turkey.

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Good suggestions but a little confusing

Mike - November 21, 2006 11:12:52 PM PST

everyone says about 20 minutes per pound and 20 for the bird but this recipe says it is a 20 lb bird and at 20 minutes per pound brings it to 400 minutes plus 20 for bird is 420. Divide that by 60 minutes in an hour and that brings it to 7 hours. Why does the recipe say after the 4th hour to check temp and it should be done? anyone have any insite into this?

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question

na-na - November 21, 2007 02:34:41 PM PST

could I use white cooking wine

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Made it last year. DELICIOUS. Need help this year please.

Roxys mom - November 20, 2007 01:45:41 PM PST

Hi everyone. I made this last year for my first turkey every and it was extremely delicious and succulent. I was so surprised. I am not much of a cook at all and I was very pleased with my turkey. This year I will be making a much, much smaller turkey (for two) about 8 pounds maximum. Anyone know how much different this will be and how long I should cook it for? Thank you very much. Happy Thanksgiving.

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Salt

Ken G - November 19, 2007 01:46:59 PM PST

Brining? use the salt!

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Tasty Turkey

Linda R - November 19, 2007 01:18:17 PM PST

I have used this recipe faithfully ever since I found it in Martha's magazine years ago. I get rave reviews from family and friends each year. The turkey comes out moist and tasty and beautiful. It is so easy too!

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Cook time???

haleshirley33 - November 19, 2007 05:47:54 AM PST

How long is the total cook time of the 20 lb. bird in the recipe - if you follow the rule of 20 minutes per lb. shouldn't it be 7 hours?? In the recipe it looks as if it only cooks for 4 hours. I want to try the recipe on Thanksgiving - it sounds great- but I want to make sure that I allow enough time.

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Gravy too thin???

Walt B - November 14, 2007 03:32:04 PM PST

I would add flower to the gravy. Your recipe I would think would make it way too thin...You have to mix the flour with cold water first to prevent it lumping and then add to your recipe.

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My First Turkey

Chelsey S - November 19, 2007 08:05:56 PM PST

I have a 14lb Turkey....How do I compensate for time ie: legs in first, and temperature?

0 of 1 found this review helpful.

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(stupid) Question

A2phil - November 19, 2007 05:38:53 PM PST

What if you don't want to use wine? I have a family member on Antabuse and he can't have alcohol (this will be the first alcohol free Thanksgiving that me and my g/f prepared)....otherwise recipe sounds great!!

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Dime a dozen recipe...

Brak E - November 22, 2006 07:20:27 PM PST

Deep fry your turkey like Paula Deen instructs...

0 of 7 found this review helpful.

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