Thanksgiving Dinner
A step-by-step guide to preparing the perfect Thanksgiving dinner, from a juicy turkey to classic side dishes and desserts. This meal is all about bringing loved ones together and enjoying a hearty, homemade feast.
Equipment
- Roasting Pan
- Meat Thermometer
- Mixing Bowls
- Baking Dishes
- Carving Knife
Ingredients
Thanksgiving Turkey
- 12-15 lbs whole turkey thawed if frozen
- 1/2 cup unsalted butter melted
- 2 tbsp salt
- 1 tbsp black pepper
- 1 lemon quartered
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 cloves garlic crushed
- 1 onion quartered
- 4 cups chicken broth for basting
Mashed Potatoes
- 5 lbs Russet potatoes peeled and chopped
- 1 cup heavy cream warmed
- 1/2 cup butter melted
- 1 tsp salt
- 1/2 tsp black pepper
Stuffing
- 8 cups bread cubes day-old, dried
- 1/2 cup butter melted
- 1 onion chopped
- 2 cups chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
Instructions
- Preheat oven to 325°F (163°C).
- Pat the turkey dry with paper towels. Rub the melted butter all over the turkey, including under the skin.
- Season the turkey with salt, black pepper, and herbs. Stuff the cavity with lemon, onion, garlic, rosemary, and thyme.
- Place the turkey in a roasting pan and pour in the chicken broth. Roast for 15 minutes per pound, basting every 30 minutes.
- When the internal temperature in the thickest part of the thigh reaches 165°F (74°C), remove from the oven and let it rest for 30 minutes before carving.
- For mashed potatoes: Boil potatoes until fork-tender, drain, and mash with butter, warm cream, salt, and pepper.
- For stuffing: Sauté onions in butter, mix with bread cubes, broth, sage, and thyme. Bake at 350°F (177°C) for 30 minutes.
Notes
Plan ahead by prepping vegetables, assembling casseroles, and brining the turkey the night before. Serve with cranberry sauce and your favorite Thanksgiving desserts.