Martha Stewart’s published turkey guidance does not name one tip as her personal “best.” Its clearest practical takeaway is to check doneness with an instant-read thermometer, not by judging the turkey’s appearance. Measure the innermost thigh without touching bone, and make sure the turkey reaches 165°F before serving.
How to tell when your turkey is done
Stewart’s 2019 roasting guide recommends an instant-read thermometer in the thickest part of the thigh, away from the bone. Current food-safety guidance reported by the Associated Press likewise calls for a digital thermometer in the innermost thigh, without touching bone, and an endpoint of 165°F before serving. Use a digital instant-read thermometer to check the temperature; browned skin, clear juices, pinkness, and a pop-up timer are not reliable substitutes. Martha Stewart’s turkey roasting guide; Associated Press food-safety guidance.
Stewart’s guide says to take the turkey out when the thigh reaches 165°F. The recipe page notes that its test cooks used that temperature for a moister bird and that carryover cooking continues during the rest. For safety, the important endpoint is that the turkey reaches 165°F before serving. Martha Stewart’s turkey roasting guide; Martha Stewart’s cheesecloth turkey recipe; Associated Press food-safety guidance.
Season the bird and dry its skin
Stewart’s guide treats seasoning as a basic step, not a reason to insist on brining. Options include a wet brine, a dry brine, a spice rub shortly before roasting, or butter, salt, and pepper. Her recipe FAQ says brining is not necessary. Whichever approach you choose, dry the turkey’s surfaces thoroughly before it goes in the oven to encourage browning. Martha Stewart’s turkey roasting guide; Martha Stewart’s cheesecloth turkey recipe.
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Do not rinse raw turkey. The Associated Press’s 2024 food-safety report quotes food scientists warning that splashing can spread contamination around the kitchen. Pat the bird dry with paper towels instead, then discard the towels. Associated Press food-safety guidance.
What makes Stewart’s cheesecloth turkey distinctive
Stewart’s classic method is a recipe option, not a requirement for every Thanksgiving turkey. The recipe is sized for an 18-to-20-pound bird and calls for a 24-hour refrigerated brine. Cheesecloth is soaked in melted butter and white wine, then draped over the breast and part of the sides. The turkey begins roasting at 425°F before the oven is lowered to 350°F; the cloth and exposed areas are brushed with the reserved mixture as it roasts. Follow the live recipe for exact timing and steps. Martha Stewart’s cheesecloth turkey recipe.
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The porous cloth holds basting liquid against the turkey while shielding the skin from direct heat; it still permits evaporation and airflow, so the bird roasts rather than steams. The 24-hour brine and cloth technique belong to this specific recipe. Stewart’s general guidance allows other seasoning methods, and her recipe FAQ says brining is not necessary. Martha Stewart’s cheesecloth turkey recipe; Martha Stewart’s turkey roasting guide.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Choose a method that fits your Thanksgiving
Stewart’s 2025 roundup covers traditional roasting, spatchcocking, smoking, upside-down roasting, and turkey breast, among other approaches. The choice depends on available time and oven space, equipment, the texture you want, and how much hands-on work suits your plans.
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| Approach | What Stewart’s roundup says | Useful consideration |
|---|---|---|
| Cheesecloth roast | A whole bird roasted with butter-and-wine basting; the separate classic recipe is for an 18-to-20-pound turkey. | Uses oven space and requires the recipe’s brining and basting steps. |
| Spatchcocked turkey | The roundup says it can cook in about an hour. | That is a recipe-specific estimate, not a guarantee for every bird or oven. |
| Smoked turkey | The roundup notes that smoking frees oven space. | Requires a smoker and a cooking plan suited to that equipment. |
These are descriptions from Stewart’s roundup, not universal timing promises. The same roundup estimates roughly 20 minutes per pound for roasting, but that is for planning only: check temperature to establish doneness. Martha Stewart’s 2025 turkey roundup.
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Plan the bird and thaw it safely
- Estimate servings: Stewart’s 2025 roundup suggests 1 to 1½ pounds of turkey per person as a ballpark estimate; the amount depends partly on how many leftovers you want. Martha Stewart’s 2025 turkey roundup.
- Allow refrigerator thawing time: Stewart’s roundup estimates about one day for every 4 pounds. The USDA guidance reported by AP is 24 hours per 4 to 5 pounds. These are planning estimates, so leave enough time for the bird to thaw safely. Martha Stewart’s 2025 turkey roundup; Associated Press report of USDA guidance.
- If using cold water or a microwave: USDA guidance reported by AP says to cook the turkey immediately after thawing by either method. Associated Press food-safety guidance.
- Let it rest: Stewart’s roasting guide recommends a 30-minute rest before carving; her 2025 roundup also advises resting for at least 30 minutes. Martha Stewart’s turkey roasting guide; Martha Stewart’s 2025 turkey roundup.
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