Make Martha Stewart's Thanksgiving turkey, more

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Martha Stewart shows how to roast turkey in parchment

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Just in time for the holiday, Martha Stewart prepares some of her most popular Thanksgiving dishes: roasted turkey, mashed potatoes with cream cheese and pear cranberry slab pie.

Roasted turkey in parchment
Servings:

Makes 6-8 servings

Ingredients

    • 14 pound turkey, room temperature
    • 1 stick unsalted butter, softened
    • Coarse salt and freshly ground black pepper

Preparation

Baking Directions:

Big Martha's mashed potatoes with cream cheese
Servings:

Makes 8 servings

Ingredients

    • 1 tablespoon salt
    • 3 1/2 pounds white or Yukon Gold potatoes
    • 8 ounces cream cheese, softened
    • 4 ounces (1 stick) unsalted butter, softened
    • 1/4 cup whole milk, warmed
    • 1/2 cup heavy cream, warmed

Preparation

Baking Directions:

Tips:

Pear cranberry slab pie

Ingredients

  • For piecrust:

    • 3 3/4 cups all-purpose flour, plus more for rolling
    • 2 1/2 teaspoons coarse salt
    • 1 1/2 teaspoons granulated sugar
    • 3 sticks cold unsalted butter, cut into small pieces
    • 1/2 cup ice water, plus more if needed
  • For crumble topping:

    • 1 1/2 cups pecan halves, toasted and chopped (about 1 1/2 cups)
    • 1 1/2 cups all-purpose flour
    • 1 cup old-fashioned rolled oats
    • 1 1/2 teaspoons coarse salt
    • 2 sticks unsalted butter, softened
    • 1/2 cup packed light-brown sugar
    • 1 cup granulated sugar
  • For filling:

    • 5 1/4 pounds firm-ripe Bosc or Anjou pears (about 12), peeled, cored, and cut into 1/2-inch wedges
    • 4 teaspoons fresh lemon juice
    • 1 vanilla bean, seeds scraped
    • 1 cup granulated sugar
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon coarse salt
    • 1 1/4 teaspoons ground cinnamon
    • 2 cups fresh or unthawed frozen cranberries

Preparation

Baking Directions:

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