Martha Stewart's Thanksgiving Recipes | How to Cook Turkey, Potatoes, and Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Remove turkey from refrigerator, remove from packaging, and let stand for 2 hours at room temperature.

Pat dry with paper towels.

Preheat oven to 450°F (232°C).

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.

Sprinkle 1/2 teaspoon each salt and pepper inside turkey.

Fill large cavity and neck cavity loosely with stuffing; do not pack tightly.

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 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.

Place turkey, legs first, in oven. Cook for 30 minutes.

Reduce oven temperature to 350°F (177°C) and continue to cook for 2 1/2 more hours, basting every 30 minutes.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens