A Spanish red blend with a dry and fruity palate, is the perfect balance to this rich and hearty dish. Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside. Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side.
I hope to pass this tradition on to my daughters and the granddaughters! Thanks Martha! I have been making this recipe for years and it makes a super moist turkey that my friends and family love! Makes the perfect turkey every time. Thank you Martha! I've been making this recipe since Every single year my turkey looks like it came from a Norman Rockwell painting actually better! When I get the praise, I always say, you can thank Martha Stewart for this one!
My 16th "Martha" turkey is in the oven now, as I write this. Thank you Martha, Happy Thanksgiving! I want to use this recipe today, but have no cheesecloth. Does anyone have a good alternative that works in the oven? I tried this recipe this Thanksgiving. Absolutely the best, juiciest, moist turkey I have ever made. I did add turkey stock around bird and placed celery, garlic, carrots and onions in the pan as well.
It made a delicious gravy. Wow, the cloth protected the bird and once uncovered after hour three, the bird browned up nicely with a crunchy skin!! A must from now on!! Anyone have timing advice for a smaller I am a turkey novice.
This is the best Thanksgiving turkey recipe ever! My family accused me of purchasing the turkey from the store, because it looked "just like the picture"! The best approach to Turkey cooking thus far. Have used this recipe the past few years, and it is the best. This year, a twenty pound moist and perfect bird. I have been making this turkey for years! It works well even with the free turkey you get from the supermarket.
A fresh is better It is foolproof, and looks like it belongs on the cover of a magazine. Do not change a thing. Your guests will gasp when it is placed on the table.
I'm with Lizzie - I've been using this recipe for years, and started brining about five years ago also using Alton Browns brine recipe.
Brining tip: if you don't have room in your fridge, and live in a colder climate, brine it in one of those huge construction site water coolers or a cooler - add lots of ice to replace some of the brine water, and leave outside over night check weather forecast!! Don't even hesitate about using this recipe. Always perfect Don't stress out when the cheesecloth browns up or smokes We have been using this recipe for years now Simply Perfect!
Rating: 4 stars. This came out perfectly when I made it last year but I had to substitute so many things I didn't feel right reviewing.
I had to alter the times for the size turkey I was using but it was flawless. The turkey cooked evenly, browned beautifully, and had crisp skin with moist meat. The flavor was fabulous! Use two cups, you'll have plenty of liquid. Ok so this would be my second time doing the turkey using my moms recipe but what I'm not sure of is what kind of white wine would I use? Is their a specific white wine? Not sure what kind meaning what brand of white wine did my mom use. Will somebody tell me please.
I can't even remember how long I have been making my turkey this way. I am sure since it was first published in Martha Stewart Living It is always perfect! Martha's roasting and Alton's brine I have used this recipe since I cut it out of a magazine many years ago. The wine adds so much to the gravy, the skin is super crisp and the meat is fully cooked and juicy.
If you're trying it for the first time be aware that the cheese cloth will smoke a bit during the degree phase but I have never had a problem with that occuring, just a little unnerving the first time. I have followed this recipe for over 10 years and I have never been disappointed. The golden color surely impresses and the meat is moist and flavorful. I wholeheartedly recommend this tried and true method. I'd like to think Martha herself developed this recipe but I am skeptical knowing she had a staff of hundreds.
This is the only turkey I've made since it appeared in the magazine and on TV as Turkey years ago. However, this year I have Muslims coming for Thanksgiving and can't use the wine in the cheesecloth.
Please, anyone, provide suggestions for a substitute! I make this turkey every year! And, it's foolproof! Comes out perfect every single time. Sooooo yummy! My mouth is watering just thinking about it. This is very different dish , i have no ideas in Turkey recipe before that,but now i get some ideas in this topic. Now i am waiting your upcoming recipe. This is outstanding. I have used this recipe for the past five years and this yea was the best ever.
I always use a dry white wine and it works great -- wonderful flavor that does not interfere with the turkey. Question -- is there an alternate to using wine?
I will be preparing this for the holidays and I have a guest who cannot have any alcohol, even if cooked. I am thinking of using diluted cider, melted butter and some turkey broth. I used Apothic Red Wine with this roast turkey recipe and the results were delicious.
Everyone in the family thought it was the best, most moist turkey ever. I love this recipe, too! When I first tried it, I had my entire family over for Christmas. So everything had to be extra special. When I took the turkey out of the oven, the color was evenly golden brown.
Just like the picture. Then when everyone tasted it, you should have seen their faces. It was so moist and delicious wth the flavors of wine and butter. They said they never tasted anything like it. It was amazing! So now I make this recipe every year. Thank you, thank you, thank you for posting this wonderful recipe! My turkey was moist and very flavorful. It pleased our eyes and our stomach. You made me look good with my family and friends.
I am so in love with this recipe! I make it every year, and the flavor of the gravy and the turkey is so great because of the wine and butter. Can't wait to make it again this year! I have used this recipe for many years now and always love how it turns out. I used red wine this year and only had a 12 lb turkey adjusted the cooking time obviously and it was perfect.
Great recipe Martha! I have become a turkey snob after using this recipe to cook my turkeys several years ago and totally disagree with the comments about this turkey not being worth the time!
The method may seem a little unconventional, but it's so worth it! I also recommend brining the turkey for 24hrs prior to cooking. This combination makes for the most moist and delicious turkey ever! I understand the philosophy is NOT cutting corners, and I love that approach. I love cooking from scratch and taking my time in the kitchen to make sure everything is perfect. Poultry Salmon Asian Indian Italian Mexican Southern Thai Casseroles Kid Pleaser Quick Meals Small Batch Cooking Brunch New Years Potluck Sunday Dinner Valentine's Day Blender Grilling Outdoor Oven Bake Oven Roast Pressure Cooker Slow Cooker Diabetic Gluten-Free Heart Healthy Vegan Vegetarian
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