Ultimate Roast Turkey — Back by Popular Demand

Published October 3, 2009

Here is the roast turkey recipe that changed my life when I made it for Thanksgiving. It is based on a Martha Stewart version that I streamlined, adapted and improved. My gravy is old-fashioned and the best.

The result: magazine cover looks and superbly moist, evenly cooked flesh.

Dear cooks, you’re welcome.

The Ultimate Roast Turkey

I prefer a fresh rather than frozen turkey, preferably as naturally raised as possible. Cheesecloth is sold in most cookware stores. While turkey is roasting, make stock by simmering neck and innards (except liver) along with a carrot, a small onion and herbs of choice in water to cover for at least 2 hours. Drain; discard solids.

About 20-lb/9-kilo turkey

1 cup (½ lb/250 g) butter

750-mL bottle dry white wine

Kosher salt

Preheat oven to 325F.

Cut piece of cheesecloth to form 4 layers about 18 inches/46 cm square.

In saucepan, melt butter with wine over medium-low heat. Place cheesecloth in saucepan; let soak.

Place turkey on wire rack in roasting pan. Sprinkle with salt. Place soaked cheesecloth on top to cover breast and legs.

Roast in oven 4 to 4½ hours, basting every half-hour with butter/wine mixture, until juices run clear or thermometer placed in thickest part of thigh (do not touch bone) registers 180F (82C) for stuffed turkey, 170F (77C) for unstuffed.

Remove turkey from oven. Carefully peel off cheesecloth. Let stand about 15 minutes before carving.

Makes 12 to 14 servings.

Turkey Gravy

Redcurrant or blackcurrant jam are best but others like raspberry would be fine.

About 3 tbsp all-purpose flour

3 cups home-made turkey stock

1 tbsp jam or jelly

Kosher salt and freshly ground pepper

Transfer cooked turkey on its wire rack to cutting board.

Drain and discard all but about 4 tablespoons of drippings from roasting pan. Place pan on stove over medium-low heat. Add flour; whisk until smooth. Add stock. Bring to boil over high heat. Reduce heat to medium-low, whisking and scraping up all browned bits from pan until smooth and thickened. Add jam, salt and pepper; stir to combine. Pour gravy through sieve; discard solids.

Makes about 3 cups.

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6 Comments

  1. Judy Biggs
    Posted October 8, 2009 at 2:46 pm | Permalink

    Hi Marion Turkey recipe sounds familiar — the cheesecloth part and jelly in the gravy reminds me of aa partridge recipe I used to do from the cook I learned to first love cooking –Madame Jenine Benoit. She’s up there, in my books, with Julia. I am writing about interview with Geonne Gomesh (sp?) regarding rice steamers. I poach lovely eggs in mine, but it won’t cook rice throughly for me! Will try your turkey, but I always brine my poultry first. Cheers and Best Wishes Judy Biggs, St John’s NL.

  2. shelley wood
    Posted October 8, 2009 at 2:56 pm | Permalink

    Marion I heard you on the CBC today and I just checked out your web site. I am excited to try your turkey recipe.
    Thanks.

  3. Jodi
    Posted October 8, 2009 at 10:02 pm | Permalink

    Hi Marion, I am such a newbie at this turkey dinner thing and I am going to give your recipe a go. I do have one question–do I put the cover on the roasting pan or leave it uncovered?

  4. Sandy Delion
    Posted October 9, 2009 at 8:26 am | Permalink

    Marion
    You have inspired me – 20 people coming for Turkey on Monday – using you’re recipe for turkey.
    Heard you on CBC – inspired me enough to
    try the carrot cake tonight.
    thaks

  5. Melanie
    Posted October 9, 2009 at 12:17 pm | Permalink

    Hi Marion,
    Thanks for the recipe! I heard it about it first on Q, and then had to do some of my own sleuthing to find this website.

    I’m away from home attending university and will be cooking turkey for the first time on Sunday for a couple friends. I have been sifting through roast turkey recipes all week; thanks for providing an alternative way to a tasty turkey that doesn’t involve massaging butter under the skin of a cold, dead bird. ..I’m just saying. :)

    Melanie
    (Montreal, QC)

  6. Rick
    Posted October 10, 2009 at 3:47 pm | Permalink

    I am going to try this recipe. I have a question:

    Does the cheese cloth have to be remved at any point so that the turkey browns?

    My mother always wrapped the turkey in tin foil and remove it for the last hour to brown.

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