Ingredients
Scale
- 10–12 lb Whole Young Turkey (Look for store-brand “loss leaders” at $0.49 – $0.99/lb)
- 5 lbs Russet Potatoes
- 2 boxes (6 oz each) Stuffing Mix
- 2 cans (14.5 oz each) Green Beans
- 1 package (12 count) Enriched Dinner Rolls
- 1/2 cup Salted Butter
- 2 tablespoons Vegetable Oil
- Salt, Black Pepper, and Poultry Seasoning (to taste)
- 1 packet or jar Turkey Gravy mix (or use drippings and a little flour)
Instructions
- Step 1: Thaw and Prepare the Turkey Ensure your turkey is completely thawed before starting. Remove the giblets from the cavity. Pat the entire bird dry with paper towels; this is the secret to crispy skin. Rub the skin with vegetable oil and season generously with salt, pepper, and poultry seasoning. If your budget allows for a single onion or stalk of celery, tuck them inside the cavity for extra aroma, though the bird will taste great without them too.
- Step 2: Roasting the Main Event Preheat your oven to 325°F (165°C). Place the turkey on a rack in a shallow roasting pan, breast-side up. Roast until a meat thermometer reaches 165°F in the thickest part of the thigh. For a 12-pound bird, this usually takes about 3 hours. Baste the turkey with its own juices every hour to keep the meat moist and the skin golden brown.
- Step 3: Preparing the Mashed Potatoes While the turkey roasts, peel and cube the 5 pounds of Russet potatoes. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15 to 20 minutes. Drain the water, then mash the potatoes with half of your butter and a splash of milk or water from the boiling pot. Season with plenty of salt and pepper until they are creamy and smooth.
- Step 4: Making the Stuffing and Sides Follow the instructions on the stuffing mix boxes, typically requiring boiling water and a small amount of butter. For the green beans, drain the canning liquid, place them in a small saucepan with a pinch of pepper and a dab of butter, and simmer on low heat until warmed through. If you are using a gravy packet, whisk it with water or turkey drippings in a small pot until thickened.
- Step 5: Resting and Serving Once the turkey reaches the correct internal temperature, remove it from the oven and let it rest for at least 20 minutes before carving. This resting period allows the juices to redistribute, ensuring the meat stays juicy. Warm the dinner rolls in the residual heat of the oven. Carve the turkey into thick slices and serve alongside large scoops of stuffing, mashed potatoes, and green beans.
- Cook Time: 3 hours 45 minutes