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

Makes 6-8 servings


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


Baking Directions:

Preheat oven to 325 degrees Fahrenheit with rack in the lower third of the oven. Rinse inside and outside of the turkey and pat dry with paper towels. Stuff turkey cavity as well as neck cavity (8-10 cups stuffing), securing flap with toothpicks or a skewer. Spread 6 tablespoons of butter all over the top of the turkey then season generously with salt and pepper. Tie legs together and tuck wings under. Place a large sheet (40 inches) of parchment paper on a work surface and spread with remaining 2 tablespoons butter. Place turkey on top and bring up the sides of the parchment and fold over the top of the turkey. Secure paper together with staples. Spread another 48-inch sheet of parchment on a work surface and place turkey on top with two long sides of parchment on same sides of opening in turkey parchment bag thus far. Repeat process of bringing up parchment sides and securing over the top of the turkey. Repeat with another 40-inch sheet of parchment going to other way. Secure all openings together with staples or tuck under.Place turkey in parchment bag on a flat (not V-shaped) rack inside a roasting pan. Roast turkey for 2 3/4 hours. Remove turkey from oven and cut open parchment bag with scissors. Increase oven to 425 degrees Fahrenheit. While holding the legs, slide parchment out from under turkey and discard. Return turkey to oven and roast until golden brown and a thermometer inserted in the breast reads 165 degrees Fahrenheit, about 45 minutes longer. Transfer turkey to a carving board and let rest at least 45 minutes before carving. While turkey is resting, remove stuffing from both cavities and transfer to an 8-inch square baking dish. Bake in 425 degrees Fahrenheit oven until it registers at least 165 degrees Fahrenheit, about 15-20 minutes.

Big Martha's mashed potatoes with cream cheese

Makes 8 servings


    • 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


Baking Directions:

This delicious recipe for mashed potatoes came from Martha's mother, Mrs. Kostyra.Place potatoes and salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.Combine ingredients a mixer bowl fitted with a paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.Return mashed potatoes to pot, and place over medium heat, stirring constantly, until heated through. Serve immediately.


Keep warm in a covered bowl over simmering water for up to 2 hours.

Pear cranberry slab pie


  • 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


Baking Directions:

The crust: Place flour, salt and sugar in the bowl of a food processor; pulse for a few seconds to combine. Add butter; pulse until mixture resembles coarse crumbs. Add ice water then pulse until dough just starts to come together (add more water a tablespoon at a time if needed). Turn out dough on to a piece of plastic wrap and gather together to form a flat rectangle. Refrigerate at least 1 hour or overnight. On a lightly floured surface, roll out to a 14 x 19-inch rectangle. Fit into a 12 x 17-inch rimmed baking sheet, tucking overhang under all around the pan. Refrigerate at least 1 hour or up to overnight.The crumble: Stir together pecans, flour, oats, and salt in a bowl. Put butter and sugars in the bowl of a mixer and beat until creamy. Add pecan mixture and mix just until combined. Work mixture through your fingers until it forms coarse crumbles. Refrigerate until ready to use.The filling: combine pears, lemon juice and vanilla bean seeds. Stir in sugar, flour, salt and ground cinnamon. Spread mixture evenly into pie crust and top with frozen cranberries.Crumble large clumps of the topping evenly over the filling. Bake pie in a 400 degree oven until crumble is golden brown (tent with foil if browning too quickly, after about 20 minutes) and filling is bubbling, about 1 hour. Let cool at least 1 hour then cut into squares.