This Martha Stewart-inspired roast turkey is the kind of centerpiece that makes the whole kitchen feel festive: crisp, golden skin, juicy slices of breast meat, and deep, savory flavor from butter, herbs, and aromatic vegetables. The signature touch is a butter-soaked cheesecloth that gently bastes the turkey as it roasts, keeping the breast especially tender. It’s very doable for a confident beginner, and I’ll walk you through every step. Total time is about 4 hours, including resting, with most of it hands-off.
Ingredients
For the turkey
- 1 whole turkey (5.5–6kg / 12–13lb), giblets removed
- 2 tsp fine sea salt, plus more as needed
- 1 1/2 tsp freshly ground black pepper, plus more as needed
For the butter-soaked cheesecloth
- 225g unsalted butter
- 250ml dry white wine
- 1 piece cheesecloth (about 90cm / 1 yard), folded into 4 layers
For the roasting tin and cavity
- 1 large onion, roughly chopped
- 2 celery sticks, roughly chopped
- 2 carrots, roughly chopped
- 2 bay leaves
- 6–8 fresh thyme sprigs
- 1 lemon, halved
- 1 garlic head, halved crosswise
- Small handful fresh parsley sprigs
- 120ml water (or stock), to start the pan juices
Optional quick gravy
- 3 tbsp plain flour
- 750ml turkey or chicken stock, warmed
- 2 tbsp lemon juice (optional, for brightness)
- Salt and pepper, to taste
How to Make Martha Stewart’s Roast Turkey
- Prepare the oven: Preheat the oven to 220°C (200°C fan). Set a shelf in the lower-middle of the oven so the turkey roasts evenly without the top over-browning. If your turkey is fridge-cold, let it sit at cool room temperature for 45–60 minutes before roasting.
- Set up the roasting tin: Add the chopped onion, celery, carrots, bay leaves, and thyme to a sturdy roasting tin. Pour in 120ml water (or stock). Place a rack over the vegetables, if you have one, and set the turkey on top.
- Make the butter mixture: In a small pan, melt the butter with the white wine over low heat. You want it melted and warm, not bubbling hot. Carefully soak the folded cheesecloth in the butter-wine mixture until saturated.
- Season and stuff the turkey: Pat the turkey dry again (dry skin browns better). Season the cavity and the outside generously with salt and pepper. Stuff the cavity with the lemon halves, garlic head, and parsley sprigs.
- Drape the cheesecloth: Lift the butter-soaked cheesecloth and drape it over the turkey breast, covering the breast meat well. Tuck the ends under the turkey so it stays in place. Pour any remaining butter-wine mixture into a bowl and reserve for basting.
- Start roasting: Roast for 30 minutes at 220°C (200°C fan) to kick-start browning. Then reduce the oven to 170°C (150°C fan) and continue roasting.
- Baste and monitor the pan: Every 30–40 minutes, baste the cheesecloth with a few spoonfuls of the reserved butter-wine mixture. If the roasting tin looks dry at any point, add a splash of water or stock so the drippings don’t scorch.
- Brown the skin: For the last 45 minutes of roasting, carefully remove the cheesecloth (it will be hot) so the breast skin can turn deeply golden. Keep roasting until a thermometer reads 74°C in the thickest part of the breast and 77–80°C in the thigh (without touching bone).
- Rest (cooling step): Transfer the turkey to a carving board and rest for 30–45 minutes, loosely tented with foil. This makes the turkey noticeably juicier and much easier to carve cleanly.
- Make gravy (optional): Pour the pan drippings into a jug and let the fat rise to the top, then spoon off most of it. Set the roasting tin over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the warmed stock, scraping up the browned bits. Simmer 5–10 minutes until thickened, then season with salt, pepper, and a squeeze of lemon juice if you like.
- Carve and serve (assembling step): Remove the legs and thighs first, then slice the breast against the grain. Arrange on a warm platter, spoon over a little gravy, and serve the rest on the side.
Tips
How do I keep turkey breast from drying out?
The butter-soaked cheesecloth is the big helper here, but the real key is temperature. Roast until the breast reaches 74°C, then stop. Overcooking by even 5 degrees can take you from juicy to dry.
What if my turkey skin isn’t browning?
Make sure the turkey is very dry before it goes in the oven, and remove the cheesecloth for the last 45 minutes. If it still needs colour, raise the oven to 200°C (180°C fan) for the final 10 minutes and keep a close eye on it.
How do I stop the drippings from burning?
Roasting tins run hot, especially with a large bird. Start with water (or stock) in the tin, and top it up as needed during roasting. You want a shallow layer of liquid under the rack so the sugars in the drippings don’t scorch.
Can I season the turkey the day before?
Yes, and it helps. Salt the turkey all over (a light, even coating), set it on a tray uncovered in the fridge overnight, then proceed with the recipe. This “dry brine” improves flavour and gives you crisper skin.
Serving Suggestions
- Classic sage and onion stuffing (baked separately)
- Roast potatoes or buttery mashed potatoes
- Cranberry sauce or redcurrant jelly
- Honey-glazed carrots or roasted Brussels sprouts
- Green beans with toasted almonds
Storage
Room temperature
For food safety, keep cooked turkey at room temperature for no more than 2 hours (or 1 hour in a very warm kitchen). Carve what you need, then chill the rest promptly.
Refrigerator
Store carved turkey in an airtight container for 3–4 days. A splash of gravy or a spoonful of pan juices in the container helps keep slices moist.
Freezing
Freeze carved turkey for up to 2–3 months. Wrap tightly (or vacuum-seal), label, and freeze in flat portions. Defrost overnight in the fridge, then reheat gently with a little stock or gravy until piping hot.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 6 g
- Protein: 62 g
- Fat: 26 g
- Saturated Fat: 10 g
- Sodium: 780 mg
Nutrition values are estimates and will vary depending on turkey size, portion, and how much butter and gravy you serve.
FAQs
How long do I roast a 6kg (13lb) turkey?
Plan on about 3 to 3 1/2 hours of roasting time, plus 30–45 minutes resting. Exact time varies, so use a thermometer and pull the turkey when the breast reaches 74°C and the thigh reaches 77–80°C.
Do I have to use cheesecloth for Martha Stewart’s roast turkey?
It’s optional, but it’s the signature method for extra-juicy breast meat. If you don’t have cheesecloth, you can brush the breast with butter every 30 minutes and loosely cover the breast with foil if it browns too fast.
What temperature should turkey be when it’s done?
For safe, juicy turkey, cook until the thickest part of the breast reaches 74°C and the thigh reaches 77–80°C (without touching bone). Resting will carry it slightly higher.
Can I roast the turkey the day before and reheat it?
Yes. Carve the turkey once cooled, store with a little gravy or stock, and reheat covered at 160°C (140°C fan) until piping hot. This helps prevent the breast from drying out compared to reheating a whole bird.
Why should I rest the turkey before carving?
Resting lets the juices redistribute through the meat. If you carve right away, the juices run out onto the board and the slices taste drier. Aim for 30–45 minutes loosely tented with foil.
