So you've never cooked Thanksgiving before?
Or maybe you have, but it was a total disaster. NOT TO WORRY: If you find yourself in charge of Thanksgiving dinner but really have no idea what you're doing, here are five very simple recipes that are so delicious.
Here are all the ingredients you'll need for the whole meal:
Remove your fully thawed turkey from its packaging.
Remember that a 16-pound turkey will take FOUR DAYS TO THAW! Learn exactly how to thaw your turkey here.
Take out the plastic bag that's inside the cavity of the turkey. These are the giblets and the neck of the turkey. Throw them away.
Put the turkey in the roasting pan and let it come to room temperature on the counter, along with a stick of butter.
Add the chopped vegetables, picked thyme, 1 tablespoon of kosher salt, and some freshly ground pepper to the melted butter in the skillet.
Turn the heat to medium-low and cook the vegetables for 8 minutes, stirring occasionally, until they are soft but not browned.
Unroll the store-bought pie crust and and press it into a 9-inch pie dish, making sure that it is centered and the crust comes up over the side of the dish all around.
Set the crimped crust aside while you make your filling.
To the eggs, add ¾ cup packed dark brown sugar, 2 teaspoons pumpkin pie spice, one 15-oz. can of pumpkin puree, 1½ cups heavy cream, and ¼ teaspoon kosher salt.
Put the pie on the top rack of your 375-degree oven, and the stuffing on the lower rack.
When the turkey is completely dry, sprinkle 2 tablespoons of salt and some freshly ground pepper evenly all over the outside of the turkey.
Place your turkey breast-side up on the roasting rack, and stuff the lemon halves inside the cavity.
...and the pumpkin mixture should be totally set. You can test this by inserting a knife into the center. The pie is done when the knife comes out clean.
Crank your oven to 450 degrees, position one of the racks on the lowest rung, and take the other rack out of the oven.
Roast the turkey at 450 degrees for 45 minutes, then turn the oven down to 375 and continue roasting for another 2–2½ hours.
Meanwhile, put ½ cup (1 stick) butter in a microwavable bowl and microwave until it's completely melted (about a minute).
Continue to boil the potatoes for 40 minutes, then take a cube out do test its doneness. It's done when it's fork tender:
Put the hot potatoes into a large mixing bowl, and add the melted butter, 1 cup heavy cream, 3 teaspoons kosher salt, and some freshly ground pepper.
Beat the mixture with an electric mixer on low for about a minute, until the potatoes are all mashed.
Then, beat the potatoes on high for another 1–2 minutes. This will whip some air in and make them really fluffy.
Cover the bowl with foil, and set it aside.
Put ½ cup (1 stick) butter in a microwavable bowl and microwave until it's completely melted (about a minute).
Pour the melted butter over the sprouts, and add ⅓ cup brown sugar, 2 teaspoons kosher salt, and some freshly ground pepper.
It's probably been about 2 hours and 45 minutes since your turkey went in the oven. Time to check it out.
If it hasn't been that long, chill out for a little while. Watch some football. Maybe eat a spoonful of those delicious mashed potatoes.