See What Martha Is Serving This Thanksgiving

This is her favorite method -- a butter-and-wine-soaked cheesecloth keeps the bird moist as it roasts and adds great color. 

This will be served with cornbread stuffing, which can be cooked inside the turkey or separately.

Get the Cornbread Stuffing for Roast Turkey Recipe

Turkey #2 will be a spatchcocked bird. All you do is cut out the backbone, press the turkey to flatten, and brush with a mix of olive oil, salt, and pepper.

There's no stuffing in a spatchcocked turkey, but you definitely want stuffing as part of the Thanksgiving feast. This year, Martha's version includes mushrooms.

Get the Chestnut Stuffing Recipe

The technique for Turkey #3 ensures super-moist meat throughout: The bird is wrapped in parchment, creating a cozy steam packet, then the packet is ripped open and the oven cranked up to brown the skin until crackling‐crisp.

Get the Roasted Turkey in Parchment Bag with Gravy Recipe

This bird has a brioche stuffing, which Martha will omit the chestnuts from this year.

Get the Squash, Chestnut, and Brioche Stuffing Recipe

Quite a conversation piece, these cornbread loaves will be baked in a pan with two turkey molds.

For the side dishes at her Thanksgiving feast, Martha will serve a delicious range of vegetables.

When roasted, Brussels sprouts become caramelized and sweet.

Cooked in the classic French method, the carrots are simmered in water and butter. Then the liquid is evaporated so the carrots are tender and glazed in butter.

Martha will also serve a celeriac puree -- she loves the subtle nutty taste of celery root.

A Thanksgiving must-have, Martha always steams the potatoes and warms the butter and milk when she makes mashed potatoes.

A very simple relish that can be made in the food processor. As well as cranberries, this relish calls for navel orange, kumquats, and pomegranate seeds. (Martha didn't use pecans in her relish this year.)

Martha will use a turkey-shaped cake mold for her cranberry gelatin, which is flavored with orange juice, spices, lemon peel, and clementines.

Instead of dinner rolls, Martha will serve buttermilk biscuits, replacing ¾ cup of the 3 cups all-purpose flour in this recipe with finely ground cornmeal. 

Pumpkin or pecan pie: Which is the star of the Thanksgiving dessert table? At Martha's house they share equal billing -- she will serve a classic pecan and a Brown Sugar Pumpkin Pie. 

Is it the silken chocolate pudding filling or the caramel whipped cream that makes this pie such a decadent dessert? Make this and decide for yourself.