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Martha Stewart heritage turkey recipe

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

http://www.marthastewart.com/347005/r...

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.

http://www.nytimes.com/2004/11/17/din...

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.

Thanks!

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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.

    Thanks

    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.

      http://www.homebrewchef.com/BeerBrine...

      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.