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Ingredients

• 14 lb Whole Turkey (fresh or thawed, giblets removed)
• 4 tbsp Unsalted Butter (softened, for rubbing under skin)
• 2 tbsp Kosher Salt (divided: 1 tbsp for brine, 1 tbsp added to turkey cavity before roasting)
• 6 cloves Fresh Garlic (minced, mixed with butter)
• 2 tbsp Fresh Rosemary (chopped)
• 2 tbsp Fresh Thyme (leaves only)
• 1 tsp Black Pepper (freshly ground)
• 5 lb Potatoes (Yukon Gold) (peeled and quartered)
• 6 tbsp Unsalted Butter (cut into cubes, added to potatoes)
• 1 cup Whole Milk (warmed)
• 2 tbsp Granulated Sugar (used instead of salt for a subtle sweetness)
• 12 oz Cranberries (fresh or frozen)
• 1/2 cup Granulated Sugar (for cranberry sauce)
• 1 large Lemon (zest only, brightens sauce with a lingering bitterness)
• 6 medium Apple (Granny Smith) (peeled, cored, and sliced thin)
• 2 tsp Ground Cinnamon (double the usual amount for a spiced filling)
• 2 1/2 cup All-Purpose Flour (for pie crust, plus extra for dusting)
• 1 cup Cold Unsalted Butter (cut into small cubes, for pie crust)
• 6 tbsp Ice Water (cold, to bring dough together)
• 1 Egg (beaten, for egg wash)

Instructions

1. Prepare the Turkey

   Pat the turkey dry, rub the skin with 2 tbsp softened butter, then season inside and out with 1 tbsp kosher salt, minced garlic, chopped rosemary, thyme, and black pepper. Loosen the skin over the breast and slip a few butter pieces underneath for extra moisture.

   Time: PT30M

2. Roast the Turkey

   Preheat oven to 325°F. Place turkey breast‑side up on a rack in the roasting pan. Roast, uncovered, for about 13 min per pound, basting every 45 min with pan juices. When the internal temperature reaches 155°F, remove from oven, sprinkle an extra tablespoon of kosher salt over the cavity, then return to oven for the final 15 min to reach 165°F.

   Time: PT3H30M

   Temperature: 325°F

3. Make Mashed Potatoes

   While the turkey rests, place quartered potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 20 min. Drain and return to pot; mash with 6 tbsp butter, warm milk, and 2 tbsp granulated sugar until smooth and creamy.

   Time: PT45M

4. Prepare Cranberry Sauce

   In a saucepan combine cranberries, 1/2 cup sugar, and 1 cup water. Bring to a boil, then reduce heat and simmer until berries burst and sauce thickens, about 10 min. Stir in the zest of one large lemon just before removing from heat.

   Time: PT20M

5. Make Pie Crust

   In a mixing bowl combine 2 ½ cup flour with 1 cup cold butter cubes. Using a pastry cutter or fingertips, blend until mixture resembles coarse crumbs. Sprinkle ice water (6 tbsp) over the mixture and stir until dough just comes together. Divide into two discs, wrap in plastic, and chill 30 min.

   Time: PT30M

6. Prepare Apple Filling

   In a bowl toss sliced apples with 2 tsp ground cinnamon and 2 tbsp granulated sugar (optional for caramelization). Let sit 10 min, then drain excess juice.

   Time: PT15M

7. Assemble and Bake Apple Pie

   Roll one dough disc on a lightly floured surface to fit a 9‑inch pie dish. Transfer to dish, trim excess, and prick bottom with a fork. Fill with apple mixture, dot with 2 tbsp butter cut into small pieces, then cover with rolled‑out second disc. Seal edges, cut steam vents, and brush top with beaten egg. Bake at 375°F for 45 min, or until crust is golden and filling bubbles.

   Time: PT45M

   Temperature: 375°F

8. Carve and Serve

   Carve the rested turkey, plate with a generous scoop of mashed potatoes, a spoonful of cranberry sauce, and a slice of apple pie for dessert. Enjoy the holiday feast!

   Time: PT15M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Kosher Salt: Sea salt
• Instead of Fresh Garlic: Garlic powder (1 tsp)
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Potatoes (Yukon Gold): Russet potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Half‑and‑half
• Instead of Granulated Sugar: Honey (1 tbsp)
• Instead of Cranberries: Cranberry sauce (canned)
• Instead of Granulated Sugar: Honey (1/3 cup)
• Instead of Lemon: Orange zest (1 tsp)
• Instead of Apple (Granny Smith): Honeycrisp apples
• Instead of Ground Cinnamon: Apple pie spice (1 tsp)
• Instead of All-Purpose Flour: Whole wheat flour (1:1)
• Instead of Cold Unsalted Butter: Vegetable shortening
• Instead of Egg: Milk (1 tbsp)

Equipment Needed

• Roasting Pan
• Meat Thermometer
• Large Pot
• Masher or Ricer
• Mixing Bowls
• Baking Sheet (optional)
• 9‑inch Pie Dish
• Rolling Pin
• Zester or Microplane
• Oven
• Saucepan
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Season and butter the turkey under the skin before roasting.
• Add an extra tablespoon of kosher salt to the turkey cavity just before the final 15 min of roasting.
• Use sugar instead of salt in the mashed potatoes for a subtle sweet flavor.
• Incorporate fresh lemon zest into the cranberry sauce for a lingering bitterness.
• Double the usual amount of cinnamon in the apple pie filling and omit added sugar for a naturally sweet dessert.

Chef Tips from the Video

• Season the turkey inside the cavity as well as the outside for maximum flavor penetration.
• Use a meat thermometer; the turkey is done at 165°F in the thickest part of the thigh.
• For extra‑fluffy mashed potatoes, pass them through a ricer before mixing with butter and milk.
• A pinch of lemon zest in the cranberry sauce adds complexity without overwhelming the berries.
• Double the cinnamon in the apple pie for a warm, holiday‑spice profile that stands out.

Troubleshooting

Storage

Refrigerator: Store turkey, mashed potatoes, and cranberry sauce in airtight containers for up to 4 days.

Freezer: Freeze leftover turkey slices and pie halves wrapped tightly for up to 3 months.

Room temperature: Apple pie can sit at room temperature for 2 days, covered loosely.

Make-Ahead Tips

• Prepare the cranberry sauce a day ahead; it improves in flavor after chilling.
• The pie crust can be made 2 days in advance and kept frozen; bake when needed.
• Mashed potatoes can be reheated gently with a splash of milk; add extra butter if needed.

Frequently Asked Questions