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Nov 20, 2011 01:16 PM

Martha Stewart heritage turkey recipe

Has anyone tried Martha Stewart's recipe for a heritage bird? Or this one in particular.

I might do something like this by putting the butter under the skin and the herbs in the cavity along with maybe a halved apple and quartered onion in the cavity as well. What do you guys think?

I'm also thinking about making this gravy with the drippings.

This is the first time for me to roast a turkey so if there is a better recipe or if I'm missing something, please feel free to chime in. I'm also going to brine the bird but I haven't settled on a recipe quite yet. I've seen lots of people use Alton Brown's recipe. But part of me wants just a simple brine recipe.


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  1. How did your recipe work out and what kind of bird did you have? I will be trying one this Christmas and am very curious.


    2 Replies
    1. re: JHyland

      I actually ended up kind of following a completely different recipe but it turned out fantastic! Everyone said it's the best turkey they've ever had. I used a blonde style of beer from a local brewpub here in town. Just pick something that isn't hoppy if you're going to do it. As much as I love hops, you don't want your bird to taste bitter.

      I had a 17 pound heritage turkey (it wasn't labeled with a breed but did say it was a tom). I put it in the brine in an ice chest Wednesday night around 6 or 7pm and flipped it once during the process the next day. I took it out of the brine Friday morning and rinsed it off really well and patted it dry. I let it sit out on the counter to warm up for about 2 hours. I then patted it dry some more and then stuck two stalks of celery cut in half into the cavity along with a halved carrot, a halved onion, 2 cloves of garlic, and some sage and thyme sprigs.

      Once the cavity was stuffed, I trussed the legs together and also tried to get the wings as close to the body as possible with the twine. I had it breast side up in the roasting pan. I preheated the oven to 350 degrees F and stuck it in around 8:30 am. I have a probe thermometer and the temperature reached 155 degrees F around 11:15 am and I took it out because of carry over temperature. It hit the perfect 165 about 20-30 minutes after I took it out of the oven. I let it rest for a good hour and a half while we were cooking other side dishes.

      I didn't put any butter on or under the skin or baste it during the roasting process.

      Let me know what you end up doing. I think I'm going to use the beer brine again next year since it was so great. The heritage turkey was great too!

      1. re: AustinAg

        So you were very happy with the brine, recipe, and taste of the turkey and are going to do it again. I am getting this turkey directly from the farmer/breeder and he wants me to follow a recipe he will provide. He doesn't want me to stuff it. I am getting a few birds for friends and family(he only has 14) so we should have lots of feedback.