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