Turkey Dinner

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 1 hr 10 min

Cook 3 hrs 30 min

Additional 45 min

Total 5 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole turkey (12–14 lb (5.4–6.4 kg)), thawed if frozen
2 tbsp (30 ml) kosher salt
2 tsp (10 ml) freshly ground black pepper
8 tbsp (120 ml) (1 stick / 4 oz (113 g)) unsalted butter, softened
2 tbsp (30 ml) chopped fresh thyme
2 tbsp (30 ml) chopped fresh rosemary
2 tbsp (30 ml) chopped fresh sage
1 lemon, halved
1 onion, quartered
2 celery ribs, cut into chunks
2 carrots, cut into chunks
4 garlic cloves, lightly crushed
2 tbsp (30 ml) olive oil
2 cups (480 ml) low-sodium chicken or turkey stock (plus more as needed)
Kitchen twine, for trussing
12 cups (2.88 L) day-old bread cubes (about 1 lb (450 g)), preferably a mix of white and whole wheat
6 tbsp (90 ml) unsalted butter
1 large onion, finely chopped
3 celery ribs, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh sage
1 tsp (5 ml) kosher salt (plus more to taste)
1 / 2 tsp (2.5 ml) black pepper
3–4 cups (720–960 ml) low-sodium chicken or turkey stock, warmed
2 large eggs, lightly beaten
Pan drippings from roast turkey
2 tbsp (30 ml) unsalted butter (optional, if drippings are lean)
1 / 4 cup (30 g) all-purpose flour
1 / 4 cup (60 ml) dry white wine (optional)
1 bay leaf
1 tsp (5 ml) chopped fresh thyme (optional)
Salt and black pepper, to taste
4 lb (1.8 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
1 to 1 1 / 2 cups (240–360 ml) warm heavy cream or whole milk
1 / 2 cup (120 ml) sour cream (optional)
Kosher salt and black pepper, to taste
2 lb (900 g) green beans, trimmed
3 tbsp (45 ml) unsalted butter
1 / 2 cup (45 g) sliced almonds
2 garlic cloves, thinly sliced
Zest of 1 / 2 lemon and 2 tsp (10 ml) lemon juice
Kosher salt and black pepper, to taste
12 oz (340 g) fresh or frozen cranberries
3 / 4 to 1 cup (150–200 g) granulated sugar (to taste)
3 / 4 cup (180 ml) orange juice
1 tsp (5 ml) orange zest
Pinch of kosher salt

Show original ingredient measurements

1 whole turkey (12–14 lb / 5.4–6.4 kg), thawed if frozen
2 tbsp kosher salt
2 tsp freshly ground black pepper
8 tbsp (1 stick / 113 g) unsalted butter, softened
2 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
1 lemon, halved
1 onion, quartered
2 celery ribs, cut into chunks
2 carrots, cut into chunks
4 garlic cloves, lightly crushed
2 tbsp olive oil
2 cups (480 ml) low-sodium chicken or turkey stock (plus more as needed)
Kitchen twine, for trussing
12 cups day-old bread cubes (about 1 lb / 450 g), preferably a mix of white and whole wheat
6 tbsp unsalted butter
1 large onion, finely chopped
3 celery ribs, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
1 tsp kosher salt (plus more to taste)
1 / 2 tsp black pepper
3–4 cups (720–960 ml) low-sodium chicken or turkey stock, warmed
2 large eggs, lightly beaten
Pan drippings from roast turkey
2 tbsp unsalted butter (optional, if drippings are lean)
1 / 4 cup (30 g) all-purpose flour
1 / 4 cup (60 ml) dry white wine (optional)
1 bay leaf
1 tsp chopped fresh thyme (optional)
Salt and black pepper, to taste
4 lb (1.8 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
1 to 1 1 / 2 cups (240–360 ml) warm heavy cream or whole milk
1 / 2 cup (120 ml) sour cream (optional)
Kosher salt and black pepper, to taste
2 lb (900 g) green beans, trimmed
3 tbsp unsalted butter
1 / 2 cup (45 g) sliced almonds
2 garlic cloves, thinly sliced
Zest of 1 / 2 lemon and 2 tsp lemon juice
Kosher salt and black pepper, to taste
12 oz (340 g) fresh or frozen cranberries
3 / 4 to 1 cup (150–200 g) granulated sugar (to taste)
3 / 4 cup (180 ml) orange juice
1 tsp orange zest
Pinch of kosher salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the cranberry-orange sauce (can be done 1–3 days ahead): In a saucepan, combine cranberries, sugar, orange juice, orange zest, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until most berries have popped and the mixture thickens, 10–12 minutes. Cool to room temperature, then refrigerate.
2. Prep the stuffing: Heat oven to 350 F. Spread bread cubes on 1–2 sheet pans and toast until dry and lightly golden, 10–15 minutes. Transfer to a large bowl.
3. Cook stuffing aromatics: In a large skillet over medium heat, melt 6 tablespoons (90 ml) butter. Add onion, celery, and carrots; cook until softened, 8–10 minutes. Stir in garlic, parsley, thyme, sage, 1 teaspoon (5 ml) salt, and 1/2 teaspoon (2.5 ml) pepper; cook 1 minute.
4. Assemble and bake stuffing: Add skillet mixture to bread. Pour in 3 cups (720 ml) warm stock and toss; add more stock as needed until bread is hydrated but not soggy. Stir in beaten eggs. Transfer to a greased 9x13-inch baking dish, cover with foil, and bake at 350 F for 30 minutes. Uncover and bake until golden and set, 15–20 minutes more. Keep warm.
5. Prepare the turkey: Increase oven to 425 F. Pat turkey very dry with paper towels (inside and out). Season cavity with a pinch of salt and pepper. Stuff cavity with lemon halves, onion, celery, carrots, and garlic (do not use bread stuffing in the bird). Tuck wing tips under. In a small bowl, mix softened butter with chopped thyme, rosemary, and sage.
6. Season and butter turkey: Gently loosen skin over the breasts with your fingers. Rub half the herb butter under the skin over both breasts; spread remaining butter over the skin. Drizzle with olive oil and season all over with 2 tablespoons (30 ml) kosher salt and 2 teaspoons (10 ml) black pepper. Tie legs together with kitchen twine. Place turkey breast-side up on a rack in a large roasting pan. Pour 2 cups (480 ml) stock into the pan.
7. Roast the turkey: Roast at 425 F for 30 minutes to promote browning. Reduce oven to 325 F and continue roasting until the thickest part of the breast registers 160 F and the thigh registers 175 F, about 13–15 minutes per pound total time (approximately 3–3 1/2 hours for a 12–14 lb (5443 to 6350 g) unstuffed turkey). If the skin is browning too quickly, tent loosely with foil. Add more stock to the pan if it dries out.
8. Rest the turkey: Transfer turkey to a carving board, tent loosely with foil, and rest 30–45 minutes before carving. Reserve pan drippings for gravy.
9. Make the gravy: Set the roasting pan over medium heat (or pour drippings into a saucepan). Spoon off excess fat, leaving about 3–4 tablespoons (45 to 60 ml) fat in the pan (add butter if needed). Whisk in 1/4 cup (60 ml) flour and cook, whisking, 1–2 minutes. Gradually whisk in 2 cups (480 ml) warm stock and wine (if using), scraping up browned bits. Add bay leaf and thyme; simmer until thickened to a silky gravy, 5–10 minutes. Adjust thickness with more stock if needed. Season with salt and pepper; remove bay leaf.
10. Cook the mashed potatoes: Place potatoes in a large pot, cover with cold water by 1 inch (2.54 cm), and add 1 tablespoon (15 ml) salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain well. Warm cream (or milk) and butter together. Mash potatoes, then fold in warm butter-cream mixture and sour cream (if using). Season with salt and pepper to taste. Keep warm.
11. Green beans almondine: Bring a large pot of salted water to a boil. Blanch green beans until crisp-tender, 3–4 minutes; drain and shock in ice water, then pat dry. In a large skillet over medium heat, melt butter with olive oil. Toast almonds until golden, 2–3 minutes. Add garlic; cook 30 seconds. Add green beans; toss until heated through, 2–3 minutes. Finish with lemon zest and juice; season with salt and pepper.
12. Carve and serve: Carve rested turkey, arranging slices on a warm platter. Serve with gravy, herb stuffing, mashed potatoes, green beans almondine, and cranberry-orange sauce.

1. Make the cranberry-orange sauce (can be done 1–3 days ahead): In a saucepan, combine cranberries, sugar, orange juice, orange zest, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until most berries have popped and the mixture thickens, 10–12 minutes. Cool to room temperature, then refrigerate.
2. Prep the stuffing: Heat oven to 350 F. Spread bread cubes on 1–2 sheet pans and toast until dry and lightly golden, 10–15 minutes. Transfer to a large bowl.
3. Cook stuffing aromatics: In a large skillet over medium heat, melt 6 tablespoons butter. Add onion, celery, and carrots; cook until softened, 8–10 minutes. Stir in garlic, parsley, thyme, sage, 1 teaspoon salt, and 1/2 teaspoon pepper; cook 1 minute.
4. Assemble and bake stuffing: Add skillet mixture to bread. Pour in 3 cups warm stock and toss; add more stock as needed until bread is hydrated but not soggy. Stir in beaten eggs. Transfer to a greased 9x13-inch baking dish, cover with foil, and bake at 350 F for 30 minutes. Uncover and bake until golden and set, 15–20 minutes more. Keep warm.
5. Prepare the turkey: Increase oven to 425 F. Pat turkey very dry with paper towels (inside and out). Season cavity with a pinch of salt and pepper. Stuff cavity with lemon halves, onion, celery, carrots, and garlic (do not use bread stuffing in the bird). Tuck wing tips under. In a small bowl, mix softened butter with chopped thyme, rosemary, and sage.
6. Season and butter turkey: Gently loosen skin over the breasts with your fingers. Rub half the herb butter under the skin over both breasts; spread remaining butter over the skin. Drizzle with olive oil and season all over with 2 tablespoons kosher salt and 2 teaspoons black pepper. Tie legs together with kitchen twine. Place turkey breast-side up on a rack in a large roasting pan. Pour 2 cups stock into the pan.
7. Roast the turkey: Roast at 425 F for 30 minutes to promote browning. Reduce oven to 325 F and continue roasting until the thickest part of the breast registers 160 F and the thigh registers 175 F, about 13–15 minutes per pound total time (approximately 3–3 1/2 hours for a 12–14 lb unstuffed turkey). If the skin is browning too quickly, tent loosely with foil. Add more stock to the pan if it dries out.
8. Rest the turkey: Transfer turkey to a carving board, tent loosely with foil, and rest 30–45 minutes before carving. Reserve pan drippings for gravy.
9. Make the gravy: Set the roasting pan over medium heat (or pour drippings into a saucepan). Spoon off excess fat, leaving about 3–4 tablespoons fat in the pan (add butter if needed). Whisk in 1/4 cup flour and cook, whisking, 1–2 minutes. Gradually whisk in 2 cups warm stock and wine (if using), scraping up browned bits. Add bay leaf and thyme; simmer until thickened to a silky gravy, 5–10 minutes. Adjust thickness with more stock if needed. Season with salt and pepper; remove bay leaf.
10. Cook the mashed potatoes: Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain well. Warm cream (or milk) and butter together. Mash potatoes, then fold in warm butter-cream mixture and sour cream (if using). Season with salt and pepper to taste. Keep warm.
11. Green beans almondine: Bring a large pot of salted water to a boil. Blanch green beans until crisp-tender, 3–4 minutes; drain and shock in ice water, then pat dry. In a large skillet over medium heat, melt butter with olive oil. Toast almonds until golden, 2–3 minutes. Add garlic; cook 30 seconds. Add green beans; toss until heated through, 2–3 minutes. Finish with lemon zest and juice; season with salt and pepper.
12. Carve and serve: Carve rested turkey, arranging slices on a warm platter. Serve with gravy, herb stuffing, mashed potatoes, green beans almondine, and cranberry-orange sauce.