Instructions

1. Begin by preparing the roast turkey. Preheat your oven to 325°F (165°C). Remove the turkey from its packaging and remove any giblets from the cavity. Pat the turkey dry with paper towels.
2. Season the turkey generously with salt and pepper, both inside the cavity and on the skin. You may also rub softened butter under the skin for added flavor and moisture.
3. Stuff the turkey with your prepared stuffing, making sure not to overpack it. Tie the legs together with kitchen twine and tuck the wing tips under the body.
4. Place the turkey on a roasting rack in a large roasting pan. Roast the turkey in the preheated oven, allowing approximately 13-15 minutes per pound. Baste the turkey every 30 minutes with the pan juices.
5. While the turkey is roasting, prepare the stuffing. In a large skillet, melt butter over medium heat. Add chopped onions, celery, and any other desired vegetables. Sauté until softened.
6. Add the bread cubes to the skillet, along with broth, herbs (such as sage, thyme, and rosemary), salt, and pepper. Mix well and allow to cool slightly before stuffing the turkey.
7. Next, prepare the mashed potatoes. Peel and chop about 3 pounds of potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook until tender, about 15-20 minutes.
8. Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Keep warm until serving.
9. For the gravy, use the drippings from the roasted turkey. After removing the turkey from the pan, pour the drippings into a saucepan, leaving any solids behind. Skim off excess fat and add flour to create a roux.
10. Whisk in broth and bring to a simmer, stirring until thickened. Season with salt and pepper to taste.
11. Prepare the cranberry sauce by combining fresh or frozen cranberries with sugar and water in a saucepan. Cook over medium heat until the cranberries burst and the sauce thickens, about 10-15 minutes. Let cool before serving.
12. For the green bean casserole, blanch fresh green beans in boiling water for 3-4 minutes, then shock them in ice water. In a separate bowl, mix cream of mushroom soup, milk, and fried onions. Combine with the green beans and transfer to a baking dish.
13. Bake the casserole at 350°F (175°C) for about 30 minutes, topping with more fried onions for the last 10 minutes of baking.
14. Finally, prepare the pumpkin pie. In a bowl, mix canned pumpkin, sugar, eggs, cinnamon, nutmeg, and evaporated milk. Pour the mixture into a prepared pie crust and bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes.
15. Once everything is cooked, let the turkey rest for at least 30 minutes before carving. Serve the turkey alongside stuffing, mashed potatoes, gravy, cranberry sauce, green bean casserole, and finish with a slice of pumpkin pie for dessert.