Classic Thanksgiving Recipes

Roast Turkey:

Ingredients:
- 1 whole turkey (12-15 pounds)
- 1/2 cup unsalted butter, softened
- 2 tablespoons minced fresh herbs (such as rosemary, thyme, and sage)
- Salt and pepper to taste
- 1 lemon, halved
- 1 onion, quartered
- 4-6 garlic cloves, peeled
- 2 cups chicken broth

Instructions:
1. Preheat your oven to 325°F (165°C).
2. Rinse the turkey, pat it dry with paper towels, and place it on a roasting rack in a large roasting pan.
3. In a small bowl, mix the softened butter with the minced herbs, salt, and pepper.
4. Rub the seasoned butter all over the turkey, including under the skin.
5. Squeeze the lemon halves over the turkey, then stuff them inside the cavity along with the onion quarters and garlic cloves.
6. Pour the chicken broth into the bottom of the roasting pan.
7. Cover the turkey loosely with foil and roast it for about 3 to 4 hours, depending on the size of the turkey. Baste the turkey with the pan juices every 30 minutes.
8. Remove the foil during the last hour of cooking to let the skin brown.
9. Use a meat thermometer to check the turkey's temperature, ensuring it reaches 165°F (74°C) in the thickest part of the thigh.
10. Let the turkey rest for about 20-30 minutes before carving.

Classic Mashed Potatoes:

Ingredients:
- 2 pounds potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
- 1/2 cup unsalted butter
- 1/2 cup whole milk or heavy cream
- Salt and pepper to taste

Instructions:
1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
2. Bring the water to a boil and cook the potatoes until they are fork-tender (about 15-20 minutes).
3. Drain the potatoes and return them to the pot.
4. Add the butter and milk/cream, then mash until smooth and creamy.
5. Season with salt and pepper to taste.

Classic Stuffing:

Ingredients:
- 1 loaf of bread, cut into cubes and dried overnight
- 1/2 cup unsalted butter
- 1 large onion, diced
- 2-3 celery stalks, diced
- 2-3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2-3 cups chicken or vegetable broth
- Salt and pepper to taste

Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic. Sauté until soft and fragrant.
3. In a large bowl, combine the bread cubes, cooked vegetables, parsley, sage, and thyme.
4. Pour the broth over the mixture, stirring until the bread is evenly moistened.
5. Season with salt and pepper.
6. Transfer the stuffing to a baking dish and bake for 30-40 minutes, or until the top is golden brown and crispy.

Cranberry Sauce:

Ingredients:
- 1 cup granulated sugar
- 1 cup water
- 4 cups fresh or frozen cranberries
- Zest and juice of 1 orange

Instructions:
1. In a saucepan, combine the sugar and water. Bring to a boil and stir until the sugar is dissolved.
2. Add the cranberries and orange zest/juice. Simmer over medium heat until the cranberries burst and the sauce thickens (about 10-15 minutes).
3. Let the sauce cool before serving.

Feel free to adjust these recipes according to your taste preferences and the number of guests you're serving. Enjoy your Thanksgiving feast!