Martha Stewart Shares Her Best Thanksgiving Tips And Must-Try Recipes

As Thanksgiving approaches, there’s no better guide than Martha Stewart to help make the holiday both delicious and stress-free.

Known for her expert hosting skills and timeless recipes, Stewart is sharing her best tips to ensure a memorable feast. From perfecting the turkey to crafting crowd-pleasing sides and desserts, her tried-and-true advice will take your holiday spread to the next level.

Whether a seasoned chef or a first-time host, these must-try recipes and expert tips are sure to make any Thanksgiving celebration a success.

Stewart loves creating a table setting that feels both personal and seasonal.

"I collect these old turkey plates and always put them on my table," Stewart told "TODAY" in 1993. "I just love making a colorful table that's very appropriate for the season."

She also uses hand-crafted place cards, decorated like turkeys, which are made by her granddaughter, Jude.

To prepare the turkey, start by preheating the oven to 350°F with the rack in the lowest position. In a small bowl, mix 4 tablespoons of room temperature butter with 1 tablespoon each of chopped fresh rosemary, sage, and thyme, and season generously with kosher salt and freshly ground pepper to make the herb butter.

Next, prepare the turkey by loosening the skin from the neck end, being careful not to tear it. Rub the herb butter under the skin. Fill the neck cavity with cornbread and sausage stuffing, avoiding packing it too tightly. Close the cavity by folding the skin over and securing it with skewers or trussing needles. Tuck the turkey's wings underneath the bird, bending the tips if necessary.

Then, loosely fill the large cavity with more stuffing and tie the legs together with cotton kitchen twine to retain the turkey's shape and moisture. Cut the neck into pieces and place it in a large roasting pan along with 4 to 6 halved carrots, 2 large onions cut into wedges, 2 stalks of halved celery, and 2 cups of water. Set a roasting rack over the vegetables and place the turkey on the rack.

Rub the turkey with the remaining tablespoon of butter and season generously with salt and pepper. Tent the turkey loosely with foil. Roast the turkey for 1 hour, then baste every 30 minutes with the pan liquids. Continue roasting until the turkey reaches an internal temperature of 125°F in the thickest part of the thigh, about 3 hours.

Remove the foil and increase the oven temperature to 400°F. Continue roasting, basting occasionally, until the thigh reaches 180°F, about 45 to 60 minutes more. If the turkey browns too quickly, tent it with foil and add more water to the pan as needed.

Once the turkey is done, transfer it to a serving platter, cover it loosely with foil, and let it rest for at least 30 minutes before carving.

Here are some important tips for roasting a Thanksgiving turkey directly from Martha Stewart herself. Always baste the bird regularly to keep it moist. To prevent dark meat from burning, drape a cheesecloth over the turkey. If no cheesecloth is available, Stewart suggests using a clean cotton T-shirt as a substitute. To keep drumsticks from drying out, cover them with foil if they begin to brown after about an hour of roasting.

"This is the most basic and beautiful way to roast a turkey — and you'll get this glazed beautiful bird that you'll be proud to have on your table," Stewart said of her Perfect Roast Turkey recipe in 2019.

As Stewart demonstrated on "TODAY" in 1996, the secret to her Perfect Pie Crust is making the dough cold and then baking it hot. Gently pressing around the pie dish to crimp the edges also helps.

While Lemon Meringue Pie isn’t a traditional fall dessert, Stewart makes it every year for Thanksgiving. She loves the light, airy texture and refreshing flavor as a sweet finish after a heavy meal.

For those who prefer a fall classic, Stewart's Pecan Pie can be made several hours ahead, as it needs time to cool. It will also fill the house with the comforting aroma of toasted pecans and warm spices.

To make the pie crust, cube 2 sticks of chilled unsalted butter and refrigerate. In a bowl, mix 2 ½ cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add butter and use a pastry blender to combine until the mixture resembles a coarse meal. Gradually add ice water, 1 tablespoon at a time, until the dough holds together when squeezed. Divide dough into two pieces, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.

When ready, flour a clean surface to work on and the rolling pin. Roll one disk to 1/8-inch thickness, turning frequently to prevent sticking. Butter a pie plate and roll the dough over the pin to transfer it. Trim excess dough, leaving a 1-inch overhang, and fold it under to reinforce the edge.