Martha_Stewart_Living_November_2016

sip & repeat

FINER WINES

American standouts

for every taste—sparkling,

white, and red.

UPSIDE-DOWN TURKEY

Active Time: 35 min.
Total Time: 4 hr. 45 min.,
plus dry brining
Serves: 8

For super-flavorful gravy, scatter cut
oranges, onion, and garlic, along
with a few rosemary and sage sprigs,
in the bottom of the pan before you
begin roasting the turkey.

Kosher salt and freshly
ground pepper

1 whole turkey (14 pounds),
patted dry

1 loaf ciabatta (1 pound)

1 stick unsalted butter, room
temperature

2 cups low-sodium chicken broth

Halved fresh figs; red, black,
and green grapes; and sage and
thyme sprigs, for serving

1. In a small bowl, combine ⅓ cup salt and 1 tablespoon pepper.
   Rub mixture all over turkey, including inside body cavity. Transfer
   to a rimmed baking sheet and wrap in plastic. Refrigerate at least
   overnight and up to 24 hours, to allow seasoning to penetrate meat.


2. Remove plastic from turkey; rinse inside and out and pat dry
   with paper towels. Let stand at room temperature 1 hour.


3. Preheat oven to 425° with a rack in lower third. Tuck wings under
   turkey; tie drumsticks together with kitchen twine. Trim bread
   to length of turkey breast (about 9 inches), then slice horizontally.
   Butter cut sides of bread. On a V-shaped wire rack set in a roasting
   pan, place slices side-by-side lengthwise, buttered-sides up. Place
   turkey breast-side down, so it rests on bread (not directly on rack).
   Roast 45 minutes.


4. Remove from oven and, using a kitchen towel to hold neck side
   and a wooden spoon inside cavity for leverage, carefully flip turkey
   breast-side up. Pour broth into pan, then rotate pan and return to
   oven. Reduce heat to 350°. Continue roasting, basting with pan
   juices every 20 minutes, until a thermometer inserted in thickest part
   of thigh (avoiding bone) registers 165°, about 2 hours more.


5. Transfer turkey to a serving platter. Remove rack from pan; discard
   bread. Set pan with drippings aside to make your preferred gravy
   recipe (keeping in mind that drippings will be salty). Let turkey stand
   30 minutes. Serve, garnished with figs, grapes, sage, and thyme.

Hermann J.

Wiemer

Dry Riesling,

New York

Not too dry and

not too sweet,

this Riesling is

just right—and

pairs especially

well with turkey

($18.50).

Barboursville

Vineyards Octa-

gon, Virginia

Opulent yet

only lightly tannic,

this Bordeaux-

style blend holds

up well to a

rich meal ($55).

LIGHT &

BALANCED

BIG

& BOLD

Gruet Brut Rosé,

New Mexico

Who says rosé is

just for summer?

This sparkling

version is super-

drinkable and

smells like straw-

berries ($17).

Treveri Estates

Sparkling

Syrah Brut,

Washington

Think of this

cherry-red bub-

bly as a dom-

estic Lambrusco,

but less sweet;

serve it chilled

($20).

CRISP &

FRUITY

ELEGANT

& DRY

The roasting rack is

lined with buttered

ciabatta to prevent the

skin from sticking

when it’s flipping time.

If you’re using a

frozen 14-pound

turkey, allow four

days for it to

thaw in the fridge.

84

EVERYDAY FOOD

November