Turkey Dinner

Serving Size: 10

Approximate Time

Prep 1 hr 10 min

Cook 3 hrs 30 min

Additional 45 min

Total 5 hrs 25 min

Ingredients

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

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.