Roast Turkey Complete Dinner
Transform your holiday gathering into an unforgettable feast with this Roast Turkey Complete Dinner, a perfect centerpiece and all the trimmings for a classic Thanksgiving spread. Featuring a golden, herb-butter roasted turkey that’s basted to juicy perfection, this recipe also includes traditional sides like savory stuffing, creamy mashed potatoes, tangy homemade cranberry sauce, and roasted vegetables. Each component is crafted with fresh, wholesome ingredients—like rosemary, thyme, and orange juice—for vibrant flavors that will delight your guests. With detailed instructions and step-by-step guidance, this recipe guarantees a stress-free cooking experience while delivering a mouthwatering meal for up to 10 people. Whether you’re hosting family or friends, this complete turkey dinner will bring warmth, comfort, and timeless holiday tradition to your table. Perfect for Thanksgiving, Christmas, or any celebration requiring a show-stopping menu!
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Recipe Information
Ingredients
- 1 12-14 lb Whole turkey
- 1 cup Unsalted butter
- 2 tbsp Salt
- 2 tsp Black pepper
- 2 tbsp Fresh rosemary
- 2 tbsp Fresh thyme
- 6 cloves Garlic
- 1 large Yellow onion
- 3 medium Carrots
- 3 stalks Celery
- 4 cups Chicken broth
- 10 cups Day-old bread cubes
- 2 Eggs
- 8 medium Russet potatoes
- 1 cup Cream
- 1 bag (12 oz) Cranberries
- 1 cup Granulated sugar
- 1 cup Orange juice
- 4 tbsp Olive oil
- 1 head Broccoli
- 4 medium Sweet potatoes
- 0.25 cup Flour
Instructions
Preheat the oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.
In a small bowl, combine the softened butter, salt, pepper, rosemary, thyme, and minced garlic. Gently loosen the turkey skin and rub the butter mixture under the skin and all over the turkey.
Place sliced onion, carrots, and celery in the bottom of a roasting pan. Add 2 cups of chicken broth to the pan and place the turkey on a rack over the vegetables.
Roast the turkey, basting every 30 minutes with the pan drippings, for approximately 3.5–4 hours, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast and thigh.
While the turkey is roasting, prepare the stuffing. In a large bowl, combine bread cubes, sautéed onions and celery (cooked in olive oil), 2 beaten eggs, and 2 cups of chicken broth. Toss to moisten the bread. Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 30–40 minutes.
For the mashed potatoes, peel and chop the potatoes. Boil them in salted water until tender, about 20 minutes. Drain and mash with butter, cream, salt, and pepper until smooth.
To make the cranberry sauce, combine cranberries, sugar, and orange juice in a saucepan. Bring to a simmer over medium heat and cook until the cranberries burst and the mixture thickens, about 10 minutes. Let cool.
For the roasted vegetables, toss chopped broccoli and sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet at 400°F (205°C) for 30–35 minutes, turning halfway through.
Once the turkey is done, transfer it to a cutting board to rest for 20 minutes. Use the drippings to make gravy by whisking in flour and additional chicken broth over medium heat until thickened.
Carve the turkey and serve alongside the mashed potatoes, stuffing, gravy, roasted vegetables, and cranberry sauce. Enjoy your complete Thanksgiving meal!
Nutrition Facts
Calories |
16144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 780.0 g | 1000% | |
| Saturated Fat | 317.5 g | 1588% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 4970 mg | 1657% | |
| Sodium | 19638 mg | 854% | |
| Total Carbohydrate | 917.6 g | 334% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 324.6 g | ||
| Protein | 1307.7 g | 2615% | |
| Vitamin D | 28.4 mcg | 142% | |
| Calcium | 2743 mg | 211% | |
| Iron | 93.7 mg | 521% | |
| Potassium | 25156 mg | 535% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
