Serves: 6–8
Total Time: ~3.5 to 4.5 hours (depending on turkey size)
- Herb Butter Roasted Turkey Ingredients: 1 whole turkey (10–12 lbs), thawed
½ cup (1 stick) unsalted butter, softened
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
4 cloves garlic, minced
Salt & black pepper
1 onion, quartered
1 lemon, halved
3–4 sprigs each of rosemary, thyme, and sage (whole) Instructions: - Preheat oven to 325°F (163°C).
- Prep turkey: Remove giblets and pat turkey dry with paper towels.
- Make herb butter: Mix softened butter with chopped herbs, garlic, salt, and pepper.
- Season turkey: Gently lift the skin and rub half the butter under it. Rub remaining butter all over the outside.
- Stuff cavity with onion, lemon, and herb sprigs.
- Roast: Place turkey breast-side up on a rack in a roasting pan. Roast about 13–15 minutes per pound, or until internal temp reaches 165°F (74°C) in the thickest part of the thigh.
- Baste occasionally with drippings during the last hour.
- Rest 20–30 minutes before carving.
- Simple Savory Stuffing (Dressing) Ingredients: 1 loaf (1 lb) day-old bread, cubed
2 tbsp olive oil or butter
1 onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tsp poultry seasoning or a mix of sage/thyme/rosemary
2½ cups low-sodium chicken or vegetable broth
Salt and pepper to taste
1 egg, beaten (optional, for extra binding) Instructions: - Sauté veggies: In a large skillet, cook onion, celery, and garlic in oil/butter until soft (5–7 minutes).
- Combine: In a large bowl, mix bread cubes, sautéed veggies, herbs, salt, and pepper. Pour broth over and toss until moist. Add egg if using.
- Bake: Transfer to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes, then uncover and bake another 15–20 minutes until golden on top.
- Creamy Garlic Mashed Potatoes Ingredients: 3 lbs Yukon Gold or Russet potatoes, peeled and chopped
4 cloves garlic, peeled
½ cup butter
¾ cup whole milk or half-and-half
Salt and pepper to taste Instructions: - Boil potatoes with garlic in salted water until fork-tender (about 20 minutes).
- Drain and mash with butter and warm milk. Season with salt and pepper.
- For extra creaminess, use a hand mixer—but don’t overmix.
- Quick Turkey Gravy Ingredients: ¼ cup turkey drippings or butter
¼ cup all-purpose flour
2 cups turkey or chicken broth
Salt & pepper
Optional: a splash of cream or a dash of soy sauce for umami Instructions: - In a saucepan, whisk flour into hot drippings or butter over medium heat to make a roux. Cook 2–3 minutes until golden.
- Gradually add broth while whisking constantly.
- Simmer until thickened (about 5–10 minutes). Season to taste.
Serve with:
Cranberry sauce (store-bought or homemade)
Roasted veggies (carrots, Brussels sprouts, green beans)
A simple salad or rolls
Final Tips:
Prep Ahead: You can chop veggies, cube bread, and prep herb butter a day or two ahead.
Rest is key: Let the turkey rest so juices redistribute—this makes carving easier and keeps it moist.
Leftovers: Use them for turkey sandwiches, soups, or turkey pot pie!