Made for your
Thanksgiving table.

What you’ll need

• 1 fully thawed whole turkey, 12–14 lb
• 3 tablespoons softened unsalted butter or olive oil
• 1 teaspoon ground black pepper
• 1 tablespoon chopped fresh sage or thyme (optional)
• Salt to taste; use less or omit for a pre-brined or injected turkey

Let’s make it

1. Thaw in a refrigerator at 40°F or below on a tray that catches drips. Allow about 24 hours per 4–5 lb; a 12–14 lb turkey generally needs 3–4 days. Never thaw on the counter. Cook within 1–2 days after refrigerator thawing.
2. Heat the oven to 325°F. Remove the neck and giblets from the thawed turkey. Do not rinse raw poultry. Pat dry with paper towels; wash hands and clean any surfaces or utensils that touch the raw turkey.
3. Place breast-side up on a rack in a shallow roasting pan. Rub with butter or oil, pepper, optional herbs, and salt as appropriate. Cook stuffing separately in a baking dish.
4. Roast using the planning chart below. If the skin browns too quickly, loosely tent it with foil. Begin temperature checks near the early end of the range; oven performance and the bird’s shape affect timing.
5. Confirm at least 165°F in the thickest breast and innermost thigh and wing, without touching bone. All three areas must reach 165°F. Rest about 20 minutes before carving.

What you’ll need

• 4 cans (14.5 oz each) cut green beans, well drained
• 2 cans (10.5 oz each) condensed cream of mushroom soup
• ¾ cup milk
• ½ teaspoon black pepper
• 1½ cups crispy fried onions, divided

Let’s make it

1. Heat oven to 350°F. Lightly butter a 9 × 13-inch baking dish.
2. Stir the condensed soup, milk, and pepper together in a large bowl. Fold in the drained beans and ½ cup of the fried onions.
3. Spread in the dish and bake uncovered for 25–30 minutes, until bubbling and the center reaches 165°F.
4. Scatter the remaining 1 cup fried onions over the top. Bake 5 minutes more, watching closely so the onions turn golden without burning.

What you’ll need

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter, plus more for the dish
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 4 cups freshly shredded sharp cheddar, divided (about 16 oz)
• 2 cups freshly shredded Monterey Jack (about 8 oz)
• 1 teaspoon dry mustard
• ½ teaspoon kosher salt, plus more for pasta water
• ½ teaspoon black pepper

Let’s make it

1. Heat oven to 350°F and butter a 9 × 13-inch baking dish. Boil the macaroni in salted water for 1–2 minutes less than its package directions. Drain.
2. Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring, for 1 minute. Gradually whisk in warm milk and cream until smooth.
3. Cook, stirring, for 5–7 minutes until the sauce lightly thickens. Remove from heat. Stir in mustard, salt, pepper, 3 cups cheddar, and all the Monterey Jack until melted.
4. Fold in the pasta and transfer to the baking dish. Top with the remaining 1 cup cheddar.
5. Bake for 20–25 minutes, until bubbling at the edges and 165°F in the center. Rest 5 minutes before serving. Avoid overbaking, which dries the sauce.

What you’ll need

• 2 lb carrots, peeled and sliced diagonally ½ inch thick
• ½ cup water
• 3 tablespoons unsalted butter
• 3 tablespoons packed light brown sugar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley (optional)

Let’s make it

1. Place carrots and water in a large skillet with a lid. Bring to a simmer, cover, and cook over medium-low heat for 10–15 minutes, until just tender. Check occasionally; add a splash of water if the skillet becomes dry.
2. Uncover and let any remaining water evaporate, or carefully drain excess water.
3. Add butter, brown sugar, salt, and pepper. Cook uncovered over medium-low heat for 5–8 minutes, gently stirring, until the carrots are glossy and the glaze lightly coats them.
4. Remove from heat and stir in lemon juice. Taste before adding more seasoning; finish with parsley if using.

What you’ll need

• 1 bag (12 oz) fresh cranberries, rinsed and picked over
• 1 medium seedless orange, washed and dried
• ½ cup granulated sugar, plus up to ¼ cup more to taste

Let’s make it

1. Finely zest the orange into a food processor, avoiding the bitter white pith. Peel away and discard the remaining peel and pith. Cut the flesh into chunks and remove any seeds.
2. Add cranberries, orange flesh, and ½ cup sugar to the zest. Pulse until finely chopped but still textured; stop before it becomes a purée.
3. Transfer to a covered bowl and refrigerate for at least 4 hours, preferably overnight.
4. Stir and taste after chilling. Add sugar a tablespoon at a time if you prefer a sweeter relish. Serve cold in small spoonfuls alongside the meal.