Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.

This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.

These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.

This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

We know, we know. There’ve been other recipes that promise you a “classic” roast turkey. But we really mean it. We doubt Martha could do it any better herself.