Ingredients

  • Serves 12 people
  • 1 stick (8 tablespoons) unsalted butter (room temperature, plus more for baking dish)

  • 1/3 cup minced fresh sage and 4 whole sprigs (plus more sprigs for serving)

  • 2 tbsp minced fresh thyme and 4 whole sprigs (plus more sprigs for serving)

  • 2 tsp finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges) 

  • 2 tsp finely grated lemon zest 

  • kosher salt and freshly ground black pepper 

  • 1 heritage-breed turkey, 14 to 16 pounds (room temperature)

  • 14 cups stuffing (use your favourite recipe) 

  • 1 sliced bread (optional)

  • 2 cups dry white wine (such as sauvignon blanc)

  • assorted citrus (for garnish, optional)

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Recipe Courtesy of
Martha Stewart

Herb Roasted Heritage Turkey

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The classic Christmas roast, now deliciously basted and stuffed to perfect. A juicy bird that makes all roasts better.
  • Medium
  • 45 min
  • 240 min
  • 15 min
  • 4 steps
  • 11 Ingredients
  • Medium
  • 4 steps
  • 11 Ingredients
  • 45 min
  • 240 min
  • 15 min

Instructions

  1. Preheat oven and season turkey

    • Preheat oven to 425 degrees F, with the rack on bottom.
    • Mash together the butter, minced sage and thyme, grated zests, 1 tablespoon salt, and 1 teaspoon pepper. Pat turkey dry. Loosen skin of breast and thighs; rub herb mixture under skin. Season inside cavity and outside with salt.

     



  2. Stuff turkey

    • Fill cavity and neck end lightly with stuffing. Insert bread slice in neck cavity, to conceal stuffing (optional). 
    • Secure cavity with toothpicks or skewers. Transfer remaining stuffing to a 1-quart buttered baking dish; cover with parchment-lined foil. 
    • Tie legs and tuck wing tips under. Transfer to a roasting pan fitted with a rack. Bring wine, orange juice, orange-zest strips, whole sage and thyme sprigs, and 2 1/2 cups water to a boil. Dampen a double layer of cheesecloth with wine mixture; drape over turkey. Pour remaining liquid into roasting pan.


  3. Roast turkey

    • Roast the turkey 30 minutes; baste with pan juices. Reduce temperature to 350 degrees F and roast 30 minutes more. Remove cheesecloth; baste. 
    • Continue roasting, basting bird and rotating pan every 30 minutes, until a thermometer inserted into thickest part of thigh (avoiding bone) registers 150 degrees to 155 degrees F (for a conventional turkey, 165 degrees F), about 1 hour 30 minutes more, adding water to the pan as needed to prevent scorching. (If bird is browning too quickly, tent with foil.) 
    • Transfer turkey to a platter; let stand 45 minutes


  4. Bake remaning stuffing

    • Meanwhile, bake remaining stuffing until heated through (removing foil halfway through for a crunchy top), about 1 hou


Plate and Serve!

Garnish platter with remaining herb sprigs and citrus, if desired.

Plate and Serve!

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    Ingredients
    • Serves 12 people
    • 1 stick (8 tablespoons) unsalted butter (room temperature, plus more for baking dish)

    • 1/3 cup minced fresh sage and 4 whole sprigs (plus more sprigs for serving)

    • 2 tbsp minced fresh thyme and 4 whole sprigs (plus more sprigs for serving)

    • 2 tsp finely grated orange zest, plus 1/4 cup juice and 4 large strips zest (from 2 oranges) 

    • 2 tsp finely grated lemon zest 

    • kosher salt and freshly ground black pepper 

    • 1 heritage-breed turkey, 14 to 16 pounds (room temperature)

    • 14 cups stuffing (use your favourite recipe) 

    • 1 sliced bread (optional)

    • 2 cups dry white wine (such as sauvignon blanc)

    • assorted citrus (for garnish, optional)

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