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Martha Stewart-Inspired Thanksgiving

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A classic American Thanksgiving spread inspired by Martha Stewart’s home-cooking style: a golden, herb-butter roasted turkey with rich pan gravy, buttery mashed potatoes, and a tangy-sweet cranberry sauce. The turkey stays exceptionally moist from a garlic-herb butter rubbed under the skin, while the gravy gets deep flavor from the roasting juices. This is an original adaptation, not her verified recipe.

Ingredients

Scale

For the Herb Butter

  • 1 cup (227g) unsalted butter, softened
  • 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)

Instructions

  1. Make 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. Set aside at room temperature so it stays spreadable; cold butter will tear the turkey skin.
  2. 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 and stuff it with the onion, carrots, and celery.
  3. Loosen the skin over the turkey breast and thighs by sliding your fingers gently between the skin and meat, being careful not to pierce the skin. Rub about two-thirds of the herb butter directly onto the meat under the skin, then spread the remaining butter all over the outside of the turkey.
  4. 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.
  5. Roast the turkey, basting every 30 minutes with the pan juices and adding the remaining 1 cup (240ml) broth if the pan looks dry, until 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; do not cover the whole bird or it will steam instead of crisp.
  6. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving. This rest is essential; carving immediately will let the juices run out and dry the meat.
  7. While the turkey rests, make 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 the fat. Set the roasting pan over medium heat, add the reserved fat and flour, and whisk constantly for 1 to 2 minutes until the roux smells toasty and turns light golden.
  8. 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 thickens enough to coat the back of a spoon, then stir in the heavy cream and season with salt and pepper. Keep warm over low heat, whisking occasionally.
  9. For the mashed 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.
  10. Mash the potatoes until smooth, then stir in the melted butter, warmed milk, and 1 teaspoon salt until creamy and fluffy. Taste and adjust salt; serve hot, since mashed potatoes stiffen as they cool.
  11. For 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.
  12. Carve the rested turkey and arrange on a platter with the mashed potatoes and cranberry sauce, and pass the gravy in a pitcher. Drizzle carved turkey with a little warm gravy to keep it moist.

Notes

Store leftover turkey, gravy, mashed potatoes, and cranberry sauce in separate airtight containers in the refrigerator for up to 4 days. Freeze turkey and gravy for up to 3 months; thaw overnight in the refrigerator. Reheat turkey covered with foil in a 300°F (150°C) oven for 15 to 20 minutes, or until heated through, and reheat gravy on the stovetop over low heat with a splash of broth. Mashed potatoes reheat best in a covered saucepan over low heat with a little extra milk, and cranberry sauce can be served cold or at room temperature. The herb butter can be made up to 3 days ahead and refrigerated; bring to room temperature before using.

Nutrition

Keywords: Martha Stewart Thanksgiving, roast turkey, herb butter turkey, pan gravy, mashed potatoes, cranberry sauce, classic Thanksgiving dinner, holiday turkey recipe, American Thanksgiving, roast turkey recipe, easy turkey gravy, Thanksgiving side dishes

Find it online: https://marthadishes.com/martha-stewart-thanksgiving-recipe/