Preparation Steps

• Preheat oven to 325°F (165°C). Remove giblets from turkey cavity and pat dry. In a small bowl, mix melted butter with rosemary, thyme, sage, salt, and pepper. Rub mixture all over turkey skin.
• Stuff turkey cavity with onion, lemon halves, and garlic. Place turkey breast-side up on a rack in a roasting pan. Pour 1/2 cup chicken broth into the bottom of the pan.
• Roast turkey for about 3 hours, basting every 45 minutes with pan juices, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let rest 30 minutes before carving.
• For stuffing: In a large skillet, melt butter over medium heat. Add celery, onion, and carrots; cook until softened, about 8 minutes. Stir in bread cubes and poultry seasoning. Season with salt and pepper.
• Transfer stuffing mixture to a greased baking dish. Bake at 350°F (175°C) for 30–35 minutes until golden and heated through.
• For mashed potatoes: Boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot. Add butter, sour cream, and milk. Mash until smooth. Season with salt and pepper.
• For cranberry sauce: Combine cranberries, sugar, orange juice, and zest in a saucepan. Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes. Cool before serving.
• For pumpkin pie: Preheat oven to 425°F (220°C). Whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, and cloves. Pour into unbaked pie crust.
• Bake pie at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for 40–50 minutes until center is set. Cool completely before serving.