Classic Thanksgiving Feast (with Make Recipe

I’ve put together a Classic Thanksgiving Menu of everyone’s favorite holiday dishes so you can tackle Turkey Day with confidence.

I’ve put together this Classic Thanksgiving Menu because Turkey Day usually turns into chaos, and honestly that stress can kill the vibe. I work with a whole turkey, neck and giblets reserved, and I lean hard on the pan drippings that change everything, so you won’t feel like you gotta reinvent the wheel.

There are familiar favorites and a couple of lazy tricks I swear by that actually save time without skimping on taste. Think Thanksgiving Essentials without the meltdown, just a plan that actually works.

Stick with me, you’ll be surprised how doable it all is, even if you trip up once.

Ingredients

• Turkey: Lean protein, iron rich, centerpiece that browns and adds savory depth.
• Butter: Adds silky fat richness and browning, raises calories but boosts flavor.
• Potatoes: Starchy, comforting carbs, good potassium and make fluffy mashed texture.
• Sweet potatoes: Naturally sweet, vitamin A rich, pairs well with spices and marshmallows.
• Cranberries: Tart fruit high in antioxidants, sugar balances their bright tang.
• Green beans: Crisp fiber, vitamins and fresh bite, great in casseroles or sides.
• Pecans: Buttery nuts, add crunch and healthy fats, higher calories though.
• Day old bread: Absorbs stock, gives carbs and texture for savory stuffing.

Ingredient Quantities

• 12 to 14 lb whole turkey, neck and giblets reserved
• 1/2 cup kosher salt (for brine or seasoning)
• 1/4 cup freshly ground black pepper
• 1 cup unsalted butter, softened (for rubbing under skin and basting)
• 2 tbsp olive oil
• 4 cups low sodium chicken or turkey stock
• 1 large onion, halved
• 3 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 1 head garlic, halved crosswise
• 1 lemon, halved
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 8 to 10 fresh sage leaves
• 2 bay leaves
• Pan drippings from turkey (for gravy)
• 1/3 cup all purpose flour (or 2 tbsp cornstarch) for gravy
• 2 to 3 cups turkey or chicken stock (for gravy)
• 10 cups day old bread cubes (about 1 lb) for stuffing
• 1 large onion, chopped (for stuffing)
• 3 celery stalks, chopped (for stuffing)
• 8 tbsp unsalted butter, plus extra for dotting (for stuffing)
• 1/4 cup fresh parsley, chopped
• 2 tsp poultry seasoning or 1 tsp dried sage plus 1 tsp dried thyme
• 2 cups chicken or turkey stock (for stuffing)
• 2 large eggs, beaten (for stuffing)
• 5 lb russet or Yukon Gold potatoes (for mashed potatoes)
• 1 cup whole milk or heavy cream (for mashed potatoes)
• 8 tbsp unsalted butter (for mashed potatoes)
• Salt and black pepper, to taste
• 3 lb sweet potatoes, peeled and cooked
• 1/2 cup packed brown sugar (for sweet potato filling)
• 4 tbsp unsalted butter (for sweet potato filling)
• 2 large eggs (for sweet potato filling)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups mini marshmallows (optional topping)
• 1 cup chopped pecans (for pecan streusel)
• 1/2 cup packed brown sugar (for streusel)
• 1/3 cup all purpose flour (for streusel)
• 4 tbsp unsalted butter, cold (for streusel)
• 2 lb fresh green beans, trimmed and blanched (or 4 cups cooked green beans)
• 2 (10.5 oz) cans condensed cream of mushroom soup (or 1 1/2 cups homemade mushroom sauce)
• 1/2 cup milk (for green bean casserole)
• 1 tsp soy sauce
• 1 1/3 cups French fried onions
• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar (for cranberry sauce)
• 1 cup orange juice (or 1 cup water) and zest of 1 orange
• 12 dinner rolls (store bought or homemade)
• 1 (9 inch) unbaked pie crust (for pumpkin pie)
• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar (for pumpkin pie)
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs (for pumpkin pie)
• 1 (12 fl oz) can evaporated milk (or 1 cup heavy cream)
• 1 cup heavy cream (for whipped cream)
• 2 tbsp powdered sugar (for whipped cream)
• 1 tsp vanilla extract

How to Make this

1. Night before or morning of: brine or salt the bird – dissolve 1/2 cup kosher salt and a few tablespoons sugar (optional) in enough cold water to cover a 12 to 14 lb turkey, add 1/4 cup freshly ground black pepper, chill and brine 8 to 12 hours, or if you’re short on time pat turkey dry and rub all over and under the skin with 1 cup softened unsalted butter, 2 tbsp olive oil, 1/2 the pepper and a little of the salt then refrigerate uncovered for at least 4 hours to dry the skin; reserve neck and giblets for stock or gravy and tuck into a pot with 4 cups low sodium chicken or turkey stock plus 1 halved onion, 1 head garlic halved, 1 carrot and 1 celery stalk, 1 bay leaf and 2 sprigs thyme, simmer 30 minutes and strain for use in gravy or stuffing.

2. Preheat oven to 325F, stuff the cavity loosely with the other halved onion, lemon, 2 carrots cut into chunks, 2 celery stalks in chunks, 6 sprigs thyme, 4 sprigs rosemary, 8 to 10 sage leaves, garlic halves and 2 bay leaves; tie legs, tuck wings, place turkey on a rack over the remaining chopped carrots, celery and 1 halved onion, pour 2 to 3 cups of the strained stock or plain stock into the pan, brush skin with extra butter and roast about 13 minutes per pound until thigh reads 165F, basting occasionally with pan juices or butter and tent with foil if skin is browning too quickly, when done transfer turkey to a board and rest 20 to 30 minutes while you finish everything else.

3. While turkey roasts make the stuffing: melt 8 tbsp unsalted butter in a skillet, sauté 1 large chopped onion and 3 chopped celery stalks until soft, stir in 1/4 cup chopped parsley, 2 tsp poultry seasoning (or 1 tsp dried sage + 1 tsp dried thyme), season with salt and pepper; combine 10 cups day old bread cubes in a big bowl, pour the onion mixture over, add 2 beaten eggs and 2 cups chicken or turkey stock, toss to moisten, transfer to a buttered baking dish, dot with extra butter and bake at 350F about 30 to 40 minutes until top is golden.

4. Make mashed potatoes: peel and cut 5 lb russet or Yukon Gold potatoes, boil until fork tender, drain well, mash with 8 tbsp unsalted butter, 1 cup whole milk or heavy cream, salt and black pepper to taste, keep warm covered or in a low oven.

5. Sweet potato casserole: mash 3 lb cooked peeled sweet potatoes, stir in 1/2 cup packed brown sugar, 4 tbsp unsalted butter, 2 large beaten eggs, 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp nutmeg; spread in a casserole. For marshmallow topping add 2 cups mini marshmallows in last 5 minutes of baking; for pecan streusel mix 1 cup chopped pecans, 1/2 cup packed brown sugar, 1/3 cup all purpose flour and 4 tbsp cold unsalted butter cut into bits until crumbly, sprinkle over sweet potatoes and bake at 350F about 25 to 30 minutes until set and golden.

6. Green bean casserole: mix 2 lb trimmed blanched green beans (or 4 cups cooked) with 2 (
10.5 oz) cans condensed cream of mushroom soup (or 1 1/2 cups homemade mushroom sauce), 1/2 cup milk and 1 tsp soy sauce, season, pour into a casserole, bake 25 minutes at 350F then top with 1 1/3 cups French fried onions and bake another 5 minutes until onions are crisp.

7. Cranberry sauce: in a saucepan combine 12 oz fresh cranberries, 1 cup granulated sugar, 1 cup orange juice (or water) and the zest of 1 orange, simmer until berries pop and sauce thickens about 10 to 15 minutes; cool to set and refrigerate.

8. Make gravy from pan drippings: pour turkey drippings into a fat separator or skim fat from top of pan juices, return about 1/4 cup fat to the roasting pan or a saucepan, whisk in 1/3 cup all purpose flour (or if you prefer 2 tbsp cornstarch mixed with cold stock) and cook a minute, slowly whisk in 2 to 3 cups turkey or chicken stock plus the strained giblet stock you made, simmer until thickened, season with salt and pepper, if you used cornstarch dissolve it first in cold stock then add and simmer until glossy.

9. Pumpkin pie and whipped cream: whisk together 1 (15 oz) can pumpkin puree, 3/4 cup granulated sugar, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 2 large eggs and 1 (12 fl oz) can evaporated milk (or 1 cup heavy cream), pour into 9 inch unbaked pie crust and bake 45 to 55 minutes at 425F for first 15 minutes then 350F until set, cool. For whipped cream whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract to soft peaks and chill.

10. Finish and serve: warm 12 dinner rolls in a low oven wrapped in foil, reheat casseroles if needed, carve rested turkey, spoon gravy through a sieve onto a warm boat, serve stuffing, mashed potatoes, sweet potato casserole (with marshmallows or pecan streusel), green bean casserole, cranberry sauce, rolls and pumpkin pie with whipped cream.

Equipment Needed

1. Large food-safe container or stockpot for brining and for simmering the giblets and stock
2. Roasting pan with a rack (large enough for a 12–14 lb turkey)
3. Instant-read meat thermometer to check the thigh at 165F
4. Fat separator and a fine-mesh strainer for skimming and straining pan/giblet juices
5. Set of mixing bowls plus measuring cups and spoons for the stuffing, pie and sauces
6. Large skillet or sauté pan for the stuffing base and browning bits
7. Two to three baking/casserole dishes (stuffing, sweet potatoes, green bean casserole)
8. Potato masher or ricer and an electric hand mixer for smooth mashed potatoes and whipped cream
9. Chef’s knife, carving knife and a sturdy cutting board for prep and carving

Note: have plenty of aluminum foil, oven mitts and a whisk nearby, you’ll use them a lot.

FAQ

Classic Thanksgiving Feast (with Make Recipe Substitutions and Variations

• Turkey (12 to 14 lb whole)
  • Cornish hens or Cornish game hens — 1 hen serves 1 to 2 people, roast about 45 to 60 minutes; great if you want individual portions.
  • Turkey breast — faster and easier to carve; roast same temp, reduce time to roughly 13 to 15 minutes per pound, stuff cavity aromatics or leave plain.
  • Whole chicken — use same seasonings, cut roasting time about 25 to 30 minutes per pound, internal temp 165 F.
• Unsalted butter (for rubbing and basting)
  • Ghee or clarified butter — same flavor but higher smoke point, swap 1:1.
  • Olive oil — good for crisp skin and a lighter flavor, swap 3/4 to 1:1 by volume, brush on rather than under skin.
  • Margarine or vegan butter — works for veg friendly option, swap 1:1 but flavor and browning differ a bit.
• Heavy cream (for mashed potatoes and whipped cream)
  • Whole milk + butter — for 1 cup cream, use 3/4 cup whole milk plus 1/4 cup melted butter to mimic richness.
  • Evaporated milk — stable and creamy, use 1:1, slightly cooked flavor but works great in mash.
  • Full fat coconut milk — for dairy free or vegan whipped topping, chill can and use the thick cream portion 1:1, flavor is coconutty.
• Condensed cream of mushroom soup (for green bean casserole)
  • Homemade mushroom sauce — sauté mushrooms, onion, garlic in butter, add 1 to 1 1/2 cups stock and thicken with 1 tbsp flour for each cup, same savory result.
  • Cream of chicken soup — swap 1:1 if you dont have mushroom, milder but still creamy.
  • Sour cream + mushroom sauté — mix 1 cup sour cream with 1 cup cooked mushrooms and a splash of stock, stir into beans off heat so it wont split.

Pro Tips

1. Brine or salt ahead but dry the skin well: brining adds flavor and juiciness, but the single most important thing for crisp skin is to pat the turkey very dry and let it sit uncovered in the fridge for several hours. Work softened butter and herbs between skin and meat for flavor and moisture, but keep the surface dry so it browns.

2. Use a probe thermometer and trust it, not the clock: insert the probe into the thickest part of the thigh without touching bone, aim for the safe final temps and then rest the bird 20 to 30 minutes so juices redistribute. If you stuff the bird, make sure the center of the stuffing also reaches 165 F or bake the stuffing separately and avoid the food safety risk.

3. Make gravy work for you: scrape and deglaze the pan well with stock or a splash of wine to loosen all the browned bits, skim most of the fat, then thicken with a cooked roux or a cornstarch slurry mixed into cold stock. For a glossy smooth finish, whisk in a little cold butter off the heat at the end, and if lumps appear, strain and whisk again.

4. Stagger and prep sides ahead: many casseroles, the sweet potato filling and even mashed potatoes can be made a day ahead and reheated with a splash of milk so dinner timing is chill. Keep hot items warm in a low oven or insulated container and reheat gently so textures stay right, and save last minute crisping of toppings like fried onions or marshmallows for just before serving.