Thanksgiving Turkey

Thanksgiving Turkey

I’ve been using this same recipe since November 1995. How do I know this? Because I have the old, stained magazine sitting next to me. I pull it out every year and know that the turkey will be perfect. Every year I also stick post it notes with times so that the next year I have a rough estimate on when to put in oven, etc.

Thanks Martha!


  • One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
  • 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
  • One 750-ml bottle dry white wine
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 cup dry red or white wine, for gravy (optional)

Follow the directions: