Everything you need to ensure Martha Stewart’s exclusive Thanksgiving recipes deliver


Anyone who’s hosted a holiday dinner has most likely tapped into lifestyle and culinary icon Martha Stewart for her tried-and-true recipes and tips.

This year, home cooks have a new resource to host a Thanksgiving feast, just like the best-selling author, host and restaurateur with the new grocery aisles from Uber Eats.

In partnership with the meal delivery service, Stewart has curated a list of must-have ingredients that can be shopped directly through the app for their exclusive recipes.

Martha Stewart with her exclusive Thanksgiving dishes at Grocery Aisles.

Uber eats

Check out her full recipe below for a Spatchcock Turkey, Roasted Fruit and Vegetable Brioche Filling, Gravy and Cranberry Sauce.

Uber Eats has also drawn on other culinary pop culture powerhouses like Half Baked Harvest’s Matty Matheson and Tieghan Gerard for their respective Thanksgiving Aisle shopping lists.

All three All-Star Cooking Lists will be available through the Uber Eats app.

Martha Stewart’s Thanksgiving Spatchcock Turkey with Roasted Fruit and Vegetable Brioche Filling

PHOTO: A turkey with a spatchcock for Thanksgiving from Martha Stewart and Uber Eats at the new grocery stores.

A turkey with a spatchcock for Thanksgiving from Martha Stewart and Uber Eats at the new grocery stores.

Uber eats

serves: 8 with leftovers

Only takes 30 minutes to cook


1 10-12 pounds fresh turkey

2 teaspoons of flaky sea salt, including extra for seasoning

1 1/4 teaspoons coarsely ground black pepper, plus more for seasoning, is used throughout the recipe

10-12 sage leaves

8-12 tablespoons unsalted butter, room temperature, used throughout the recipe

1/4 cup chopped herbs like parsley, sage, and thyme

2 small red onions, peeled and sliced ​​into 1/2 inch thick slices

2 small yellow onions, peeled and sliced ​​into 1/2 inch thick slices

Roasted Fruits & vegetable brioche filling

1/2 loaf brioche, crusts trimmed and sliced ​​into 4.1-inch thick (sub challah or white bread)

8-12 tablespoons unsalted butter, room temperature, used throughout recipe

1/2 butternut squash, peeled and seeded and cut into 1/2-inch x 2-inch sticks, about 1 pound after trimming

1/2 kabocha squash, seeded and cut into 1/2-inch wedges, about 11/4 pounds if trimmed (acorn squash or butternut squash)

6 shallots, peeled and keeping whole, about 1 lb

2 small firm apples, like Pink Lady or Mcintosh, about 3/4 lb

2 small or 1 medium fennel bulbs, stems and fronds trimmed, cut into 1/2-thick sticks, about 1 pound when trimmed

1 bunch purple seedless grapes, about 1 lb

5-6 tablespoons extra virgin olive oil

1 teaspoon flaky sea salt, plus more for seasoning

1 1/4 teaspoons coarsely ground black pepper, plus more for seasoning, is used throughout the recipe

Several sprigs of fresh thyme


6 tablespoons of turkey fat, leave in the roaster

6 tablespoons flour

1 cup white wine (apple cider or apple cider vinegar)

6 cups homemade chicken broth

Sea salt and coarsely ground black pepper


Toast brioche: Preheat oven to 350 degrees. Halve each brioche slice. Brush the slices with two tablespoons of softened butter. Spread the slices on a baking sheet and roast for about 5 minutes until golden brown. Put aside.

In a small bowl, combine the chopped herbs with 6 tablespoons softened butter. Season with 1 teaspoon salt and ½ teaspoon pepper. Stir to combine. Increase oven temperature to 425 degrees.

Spatchcock the turkey: Rinse the inside and outside of the turkey under cold running water. Pat dry. Place the turkey breast-side down on a work surface.

Starting at the thigh end, use sharp kitchen scissors to cut along one side of the spine. Turn the turkey over and slice down the other side. Discard or save the backbone for storage.

Season the underside of the turkey with ½ teaspoon salt and ¼ teaspoon pepper.

Turn the turkey over and open it like a book. Press firmly on the sternum to flatten it out, use a rolling pin for extra leverage if needed.

Loosen the turkey skin: Starting at the neck end, run your fingers under the skin toward the end of the breast, being careful not to tear the skin.

Carefully place a few sage leaves between the skin and the pulp to create a decorative mosaic pattern.

Use the same loosening technique with the legs – work fingers up and down thighs, decoratively placing sage leaves.

Using the back of a spoon or a rubber spatula, coat the entire skin of the turkey with an even layer of herb butter.

Arrange onion slices in the bottom of a large skillet.

Place a shallow roasting rack over the onions.

Place the turkey skin-side up on the rack, tucking the wings under the breast and pinching the legs so they don’t stick out over the roasting pan.

Roast the turkey in the top half of the preheated oven for 20 minutes.

Reduce heat to 400 degrees. 30 minutes into the turkey cooking time, place a large rimmed baking sheet on the bottom shelf of the oven.

Prepare the vegetables.

While the baking sheet is heating, toss the shallots, butternut squash, kabocha squash, and fennel in a large bowl. Drizzle the vegetables with 3 tbsp olive oil and season with 1 tsp salt and ½ tsp black pepper. Quickly quarter and core the apples and place in the bowl. Add a few sprigs of fresh thyme and mix everything together. Take the baking sheet out of the oven.

Drizzle with 1 tablespoon olive oil and quickly spread the fruit/vegetable mixture in a single layer around the outside of the baking sheet, leaving enough room in the center for the grapes to be added, essentially creating a frame-like effect. Let the oven do the work.

Place the baking sheet back on the bottom shelf of the oven (Step 6 in Preparing the Vegetables).

30 minutes into the vegetable cooking time, drizzle the grapes with 1 tablespoon olive oil and season with a pinch of salt and pepper.

Place in center of sheet pan and toast until grapes are soft and juicy and vegetables are tender and lightly caramelized, about 10 minutes longer (aka 40 minutes total cook time).

The turkey is done when an instant-read thermometer reads 165 degrees when inserted into the thickest part of the turkey thigh, for a total cooking time of about 75 minutes.

Remove both the turkey and the roasted vegetables from the oven. Place the turkey on its rack on a board and let it rest while the gravy prepares.

time for the sauce: Remove the onions from the roaster with a slotted spoon. Drain off any juices that have collected in the skillet, reserving 6 tablespoons golden turkey drippings. If necessary, add enough butter to the drippings to make 6 tablespoons of fat.

Place a skillet on the stove over medium-high heat.

Sprinkle the flour over the fat and cook, stirring constantly with a wooden spoon or spatula – until the mixture is a deep gold, almost mahogany brown – about 8 minutes.

Increase the heat to medium-high and slowly add the white wine or apple cider, stirring constantly.

Slowly add broth, stirring constantly, until mixture is smooth. Cook until sauce thickens – adjust with more wine or broth to desired consistency. Season with salt and pepper.

Bring everything together: Arrange the toasted brioche in the center of the turkey platter. Garnish with roasted fruits and vegetables. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Serve the turkey whole over the stuffing, or carve and arrange on the plate. Garnish plate with fresh herbs. Serve with gravy and cranberry sauce (recipe below).

homemade cranberry sauce


16 ounces fresh cranberries (or frozen/thawed)

1 cup sugar

1 cup freshly squeezed orange juice

Zest of 3 oranges, finely grated

pinch of sea salt


Mix the cranberries, sugar and orange juice in a saucepan. Place over medium heat and bring liquid to a boil.

Reduce heat and cook, stirring frequently, until cranberries burst, about 5 minutes.

Stir in the zest and pinch of salt.

Cook for a few more minutes until the liquid is juicy and tasty.

Take off the heat. Pour into a bowl and refrigerate before serving.


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