Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- Prepare the turkey: Rinse the turkey and pat it dry. Rub the softened butter all over the turkey. Season with salt and pepper.
- Place the turkey in a roasting pan. Roast for approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- While the turkey roasts, prepare the stuffing: In a large bowl, combine the cubed bread, chopped celery, chopped onion, butter, sage, and thyme. Add chicken broth and mix until moistened. Stuff the turkey loosely or bake separately in a dish.
- Prepare the mashed potatoes: Boil the peeled and quartered potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper until smooth.
- Prepare the gravy: After removing the turkey from the oven, pour the pan drippings into a saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth and bring to a simmer, stirring until thickened.
- Prepare the cranberry sauce: In a saucepan, combine cranberries, sugar, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until cranberries have burst and the sauce has thickened.
- Prepare the green bean casserole: In a baking dish, combine the drained green beans, cream of mushroom soup, and milk. Stir to combine. Bake at 350°F (175°C) for 20 minutes. Top with French fried onions and bake for another 5 minutes, or until golden brown.
- Let the turkey rest for 20 minutes before carving. Serve all dishes warm.
Notes
You can add other vegetables like carrots or parsnips to the roasting pan with the turkey for extra flavor.