Instructions

1. Begin by preparing your turkey. Preheat your oven to 325°F (165°C). Remove the turkey from its packaging and take out the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels.
2. In a large bowl, combine the softened unsalted butter with salt and pepper to taste. Rub this mixture all over the turkey, including under the skin for added flavor. This will help to keep the turkey moist during cooking.
3. Next, prepare the stuffing. In a separate bowl, mix the 2 cups of stuffing mix with 2 cups of chicken broth. Stir until the stuffing is well combined and moistened. Stuff the turkey cavity with the prepared stuffing, but do not overstuff it as the stuffing will expand while cooking.
4. Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the remaining 2 cups of chicken broth into the bottom of the pan to help keep the turkey moist while it cooks.
5. Cover the turkey loosely with aluminum foil to prevent it from browning too quickly. Roast in the preheated oven for about 3 to
6. 5 hours, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh and the stuffing also reaches 165°F.
7. During the last hour of roasting, remove the foil to allow the turkey to brown. Baste the turkey with the pan juices every 30 minutes for a beautiful golden skin.
8. While the turkey is roasting, prepare the mashed potatoes. Peel and chop 3 cups of potatoes, then boil them in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
9. Add butter, milk, salt, and pepper to the drained potatoes. Mash until smooth and creamy. Keep warm until ready to serve.
10. Next, prepare the green bean casserole. In a large mixing bowl, combine 2 cups of cooked green beans with cream of mushroom soup and fried onions. Mix well and transfer to a baking dish. Bake in the oven for about 30 minutes until bubbly and golden on top.
11. As the turkey nears completion, prepare the cranberry sauce. If using store-bought, simply place it in a serving dish. If making homemade, cook fresh cranberries with sugar and water over medium heat until they burst and thicken, about 10-15 minutes. Let cool.
12. Once the turkey is done, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist turkey.
13. While the turkey is resting, finish the green bean casserole if not already done, and reheat the mashed potatoes if necessary.
14. Finally, serve the turkey alongside the stuffing, mashed potatoes, green bean casserole, and cranberry sauce. For dessert, serve the pumpkin pie, either chilled or at room temperature, with whipped cream on the side.