Martha Stewart Thanksgiving Recipe

This Martha Stewart Thanksgiving centers on a golden, herb-butter roasted turkey with crisp skin and juicy meat, served with rich pan gravy, buttery mashed potatoes, and tangy-sweet cranberry sauce. The meat is seasoned all the way through, the gravy is deep and savory, and every bite feels like a proper holiday dinner. This version is an original adaptation inspired by Martha Stewart, not a verified copy of her recipe.

It takes about 4 hours and 15 minutes from start to finish, and most of that is hands-off oven time. The steps are straightforward enough for a first-time host, and the timing works best for Thanksgiving or a weekend gathering when you want the oven to do the heavy lifting.

Why This Martha Stewart Thanksgiving Works

The herb butter goes under the skin, right onto the breast and thigh meat, so the flavor seasons the turkey itself rather than sitting on top. That keeps the meat moist while the outside still crisps up in the dry oven heat.

Roasting at a steady 350°F (175°C) and basting with the pan juices builds a deep, browned base for the gravy. Resting the bird for 30 minutes before carving is what keeps the slices juicy instead of dry.

What You’ll Love About It

The turkey comes out moist and deeply seasoned, the gravy pulls real flavor from the roasting pan, and the whole spread is made from basic pantry ingredients. Cleanup is manageable because the sides come together while the turkey rests.

Ingredients

This makes enough for 10 servings, with plenty of gravy and sides to go around.

For the Herb Butter

• 1 cup (227g) unsalted butter — softened, so it spreads without tearing the skin
• 3 cloves garlic — finely minced
• 2 tablespoons (8g) fresh sage — finely chopped
• 2 tablespoons (8g) fresh thyme leaves — finely chopped
• 1 tablespoon (3g) fresh rosemary — finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the Turkey

• 1 whole turkey (12 to 14 pounds/5.4 to 6.4kg) — giblets and neck removed, patted very dry
• 1 large yellow onion — quartered
• 2 medium carrots — cut into 2-inch (5cm) pieces
• 2 celery stalks — cut into 2-inch (5cm) pieces
• 2 cups (480ml) chicken broth — divided

For the Gravy

• 1/4 cup (31g) all-purpose flour
• 2 cups (480ml) chicken broth
• 1/4 cup (60ml) heavy cream
• Kosher salt and freshly ground black pepper — to taste

For the Mashed Potatoes

• 4 pounds (1.8kg) Yukon Gold potatoes — peeled and cut into 1-inch (2.5cm) chunks
• 1/2 cup (113g) unsalted butter — melted
• 1 cup (240ml) whole milk — warmed
• 1 teaspoon kosher salt — plus more to taste

For the Cranberry Sauce

• 12 ounces (340g) fresh cranberries — rinsed
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water
• 1 strip orange zest — about 2 inches (5cm)

Equipment

• Large roasting pan — with a rack that fits a 14-pound bird
• Fat separator — or a glass measuring cup for the drippings
• Instant-read thermometer — for checking the breast and thigh
• Kitchen twine — to tie the legs together
• Large pot — for boiling the potatoes
• Medium saucepan — for the cranberry sauce
• Potato masher — or a ricer for smoother potatoes

How to Make Martha Stewart Thanksgiving

Step 1: Mix the Herb Butter

In a small bowl, mash together the softened butter, garlic, sage, thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper until evenly combined. Leave it at room temperature so it stays spreadable. Cold butter will tear the turkey skin when you work it underneath.

Step 2: Prep the Turkey and Oven

Set a rack in the lower third of the oven and preheat to 350°F (175°C). Pat the turkey very dry inside and out with paper towels, then season the cavity generously with salt and pepper. Stuff the cavity with the onion, carrots, and celery.

Step 3: Butter Under the Skin

Slide your fingers gently between the skin and meat over the breast and thighs, being careful not to pierce the skin. Rub about two-thirds of the herb butter directly onto the meat, then spread the rest over the outside of the turkey. Work slowly here, since a torn skin lets the butter escape and the breast dries out.

Step 4: Tie and Set Up the Pan

Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast-side up on a rack in a large roasting pan and pour 1 cup (240ml) of the chicken broth into the bottom of the pan.

Step 5: Roast and Baste

Roast, basting every 30 minutes with the pan juices and adding the remaining 1 cup (240ml) broth if the pan looks dry. It’s done when the breast registers 165°F (74°C) and the thickest part of the thigh registers 175°F (79°C), about 3 to 3 1/2 hours. If the skin browns too quickly, tent the breast loosely with foil, but don’t cover the whole bird or it will steam instead of crisp.

Step 6: Rest the Bird

Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving. Don’t skip this. Carving right away lets the juices run out and leaves the meat dry.

Step 7: Start the Gravy

Strain the pan drippings into a fat separator or glass measuring cup and skim off the fat, reserving 1/4 cup (60ml) of it. Set the roasting pan over medium heat, add the reserved fat and the flour, and whisk constantly for 1 to 2 minutes until the roux smells toasty and turns light golden.

Step 8: Finish the Gravy

Whisk in the defatted drippings plus the 2 cups (480ml) chicken broth, scraping up the browned bits from the pan bottom. Simmer, whisking, for 5 to 8 minutes until the gravy coats the back of a spoon, then stir in the heavy cream and season with salt and pepper. Keep it warm over low heat, whisking now and then.

Step 9: Boil the Potatoes

Put the potatoes in a large pot and cover with cold water by 2 inches (5cm). Bring to a boil over medium-high heat, add 1 teaspoon salt, and simmer for 15 to 20 minutes until a knife slides in easily. Drain well and return the potatoes to the dry pot over low heat for 1 minute to evaporate excess moisture.

Step 10: Mash the Potatoes

Mash the potatoes until smooth, then stir in the melted butter, warmed milk, and 1 teaspoon salt until creamy and fluffy. Taste and adjust the salt. Serve hot, since mashed potatoes stiffen as they cool.

Step 11: Make the Cranberry Sauce

Combine the cranberries, sugar, water, and orange zest in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 10 to 12 minutes until the berries burst and the sauce thickens to a jam-like consistency; it will thicken further as it cools. Remove the zest strip and cool to room temperature before serving.

Step 12: Carve and Serve

Carve the rested turkey and arrange it on a platter with the mashed potatoes and cranberry sauce, and pass the gravy in a pitcher. Drizzle the carved turkey with a little warm gravy to keep it moist.

What to Serve With It

Classic sides round this out: sausage-sage stuffing, green bean casserole, roasted Brussels sprouts, and warm dinner rolls. A simple green salad with a sharp vinaigrette cuts through the richness. Keep it simple so the turkey stays the center of the plate.

Tips for the Best Results

• Dry the skin — moisture is the enemy of crisp turkey skin.
• Room-temp butter — soft butter spreads without ripping the skin.
• Check two spots — test both the breast and the thigh.
• Skim the fat — leave a little behind for a richer gravy.
• Warm the milk — cold milk makes mashed potatoes gluey.
• Cool the sauce — cranberry sauce sets up as it sits.

Easy Variations

• Citrus butter — add 1 tablespoon orange zest to the herb butter.
• Garlic potatoes — mash 4 roasted garlic cloves into the potatoes.
• Spiced sauce — add 1 cinnamon stick to the cranberries while they simmer.
• Herb gravy — stir 1 teaspoon chopped thyme into the finished gravy.

Storing and Reheating

Keep leftovers in separate airtight containers in the refrigerator for up to 4 days, or freeze the turkey and gravy for up to 3 months and thaw overnight in the fridge. Reheat the turkey covered with foil at 300°F (150°C) for 15 to 20 minutes, until it reaches 165°F (74°C) in the center, and warm the gravy on the stovetop over low heat with a splash of broth.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and how much skin and gravy you serve.

Nutrient	Amount
Calories	1087 kcal
Protein	73g
Carbs	88g
Fat	52g
Fiber	8g
Sodium	1380mg

FAQs

Can I make parts of this Martha Stewart Thanksgiving recipe ahead?

Yes. The herb butter keeps in the refrigerator for up to 3 days, and the cranberry sauce can be made 2 days ahead and chilled. Bring the butter to room temperature before using it on the turkey.

What can I use instead of fresh herbs?

Use about one-third the amount of dried sage, thyme, and rosemary, since dried herbs are more concentrated. Rub the dried herbs into the softened butter and let it sit for 10 minutes so they soften.

How do I know the turkey is fully cooked?

Check the breast and the thickest part of the thigh with an instant-read thermometer, avoiding the bone. The breast should read 165°F (74°C) and the thigh 175°F (79°C).

Why did my gravy turn lumpy?

Lumps usually come from adding liquid too fast or not whisking the roux long enough. Whisk the broth in a slow, steady stream, and if lumps form, strain the gravy before serving.

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