Thanksgiving Dinner with Martha Stewart | Turkey, Stuffing, Sides, and Tablescapes
Recipe Overview
Overview
This Thanksgiving Dinner recipe showcases a stunning 24-pound turkey, perfectly thawed and prepped for roasting. The process begins with loosening the skin to allow for the infusion of flavors, a technique that ensures a moist and flavorful bird. A delightful twist is added with the introduction of cognac under the skin, enhancing the turkey’s richness.
The stuffing is where creativity shines, combining sautéed onions, celery, and apples for a sweet crunch, along with seasoned sausage balls for a savory surprise. The use of fresh herbs like sage and parsley elevates the stuffing, making it a standout component of the meal.
As the turkey roasts, the aroma fills the kitchen, promising a delicious feast. The final presentation is equally impressive, with sage leaves peeking out from under the skin, creating a beautiful mosaic effect. This dish not only serves as the centerpiece of the holiday table but also brings family and friends together to celebrate the season.
With thoughtful preparation and attention to detail, this Thanksgiving Dinner recipe is sure to impress and create lasting memories around the table.
Recipe Details
Steps & Tips
Thaw the turkey in the refrigerator for 3 days.
Loosen the skin of the turkey with your fingertips.
Tip: Pour a little bit of cognac under the skin for added flavor.
Spoon cognac under the skin of the turkey.
Insert sage leaves under the skin in a decorative pattern.
Stuff the neck cavity of the turkey with stuffing.
Fill the body cavity of the turkey with stuffing.
Turn the wing tips over the neck flap to secure the stuffing.
Use a 2-inch deep pan with a rack for roasting.
Tip: Use a 2-inch deep pan with a rack for even cooking.
Place the turkey on the rack in the pan.
Brush the turkey all over with vegetable oil.
Tip: Brush the turkey with vegetable oil to prevent the skin from drying out.
Roast the turkey in a 325°F oven for 5.5 to 6 hours.
Tip: Roast the turkey at 325°F for approximately 5.5 to 6 hours.
Take the turkey out of the oven when golden brown.
Marinate pheasants in gin and juniper berries.
Tie the pheasants with string for smoking.
Tip: Wipe off excess marinade before smoking pheasants.
Cook the chutney mixture for 50 minutes.
Tip: Use a heavy-bottomed pan for making chutney to ensure even cooking.
Spoon hot chutney into sterilized canning jars.
Tip: Spoon hot chutney into sterilized jars for safe canning.
Sauté onions in butter until transparent.
Add chopped celery to the sautéed onions.
Tip: Don't forget to include celery tops in your stuffing for added flavor.
Sauté apples in butter for a few seconds.
Mix sautéed ingredients with cubed bread.
Tip: Use a crunchy apple variety for stuffing to maintain texture.
Tip: Add a touch of cayenne pepper for a little heat in your stuffing.
Add lightly beaten eggs to the stuffing mixture.
Tip: Mix stuffing ingredients well to ensure even flavor distribution.
Soak peeled potatoes in water to prevent discoloration.
Tip: Soak potatoes in water to prevent discoloration before cooking.
Tip: Dry potatoes thoroughly before layering to avoid excess moisture.
Layer the potatoes in the prepared pan.
Bake potato Anna at 375°F for 15 minutes with a skillet on top.
Tip: Bake potato Anna thoroughly to avoid potatoes turning black.
Tip: Use a heavy skillet on top of potato Anna to help compress it while baking.
Invert potato Anna onto a serving plate.
Tip: Pour off excess clarified butter after baking to reduce fat.
Tip: Plan your table setting in advance to avoid last-minute stress.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Loosening the skin of the turkey allows for better flavor infusion from herbs and spices.
- •Using a rack in the roasting pan helps ensure even cooking for the turkey.
- •Stuffing the turkey with a mix of herbs and sausage adds depth to the flavor.
- •Clarified butter is used to prevent the turkey skin from drying out during roasting.
- •The turkey can be decorated with sage leaves for a beautiful presentation.
