Captivating Thanksgiving Recipe Classics your family will love

Brining Instructions

• In a large saucepan, add: veggie broth, 3 of the quartered oranges, 2 of the quartered onions, peppercorns, salt, sugar, 2 bay leaves and half the fresh herbs. Bring to a boil. Simmer 10 minutes. Remove from heat and let cool.
  
• Place turkey in container for brining. If it will be outside of fridge you will need to add ice to maintain food safe temperatures. Add cold brine to turkey in container and cover with water until entire turkey is covered. Breast side down if possible. Brine it overnight or at least 8 hours.
• When done, discard the brine and remove the turkey. Pat it dry and let it come up to room temperature for 30 minutes.

Roasting Instructions

• Preheat oven to 500°. While that is heating up, Mix softened butter up with the poultry seasoning. Spread all over meat under the skin. Stuff turkey with rest of herbs, oranges, onions and one bay leaf. Rub whole bird with oil. Place in roasting pan. Add chicken stock to bottom of pan.
• Roast at 500° for 30 minutes. Then reduce temp to 350° and roast for 2 1/2 hours or until thermometer says 165°.
• Remove from oven and immediately cover loosely with foil for 30 minutes before carving.
  

Gravy Instructions- Optional

• Once the turkey is done roasting and while it is resting you can use the cooking liquid to make a delicious gravy. Using a baster, suck up about 1 3/4-2 cups of the cooking liquid and put in a spouted dish.
• In a skillet, over medium heat, melt butter then add flour and cook for 1-2 minutes. Slowly add in cooking liquid, whisking constantly until all the liquid is smoothly blended in or until desired consistency. Cook another 5 minutes. Pour into a gravy boat or other spouted dish.

• Heat oven to 325°. In a saucepan add frozen corn, water, salt and onion. Cook on high until boiling then reduce heat to simmer covered for about 5 minutes. Once veggies are crisp-tender drain thoroughly.
  
• When you crush the crackers make sure to reserve 1/2 cup of crackers for the topping. The rest goes in a large bowl with the creamed corn, eggs, and milk. Mix. Add in the drained veggies and mix again. Pour mixture into a greased baking dish.
  
• In a smaller bowl mix the melted butter and remaining 1/2 cup of crackers. Then sprinkle it over the top of corn mixture. Place in oven for 35-40 minutes or until a knife inserted near center comes out clean.
  
• Let it stand 10 minutes before serving.
  

• Heat oven to 350°. In a large frying pan, melt butter and saute onion, green pepper, garlic and celery until translucent. Meanwhile, In a really large bowl mix the fresh bread cubes and the bag of Pepperidge farms stuffing together. Set aside.
  
• Once the veggies are done, pour whole thing over bread cubes. Mix well but gently. Add in the remaining herbs and eggs and mix again.
  
• Add chicken broth all over until bread is almost wet. You do not want it soaking or it will never cook properly. Once that is well mixed, pour into a baking dish.
  
• Bake for 40 minutes or until tips of some cubs are golden brown.
  

• Get a large pot of water boiling for the green beans. Add a sprinkle of salt to that. In a large skillet, melt 4 tbsp butter and add onions. Cook until caramelized which takes about 7 minutes. Heat oven to 350°.
• Meanwhile, cook green beans for about 8-10 minutes. Drain them and place in baking dish.
• Then add the mushrooms and garlic to that and continue cooking for another 4-5 minutes. Then transfer mushroom onion mixture to a bowl.
• In the same pan, melt the rest of the butter and add the flour. Mix it in and cook for about 2 minutes. Very slowly add the heavy cream, whisking quickly to make sure it's incorporated without clumps. Add in the half and half in the same manner. Then add the parmesan cheese, soy sauce, salt and pepper and cook for 4-5 minutes.
• Mix the mushrooms and onions into sauce then pour it over the green beans. Stir gently to coat and smooth into a even layer in the pan. Bake uncovered for 20 minutes.
• Remove from oven and cover the top with French's Fried Onions, Bake another 5 minutes or until onions are golden brown.
  

• In a large skillet, melt butter down and then add carrots, oil, salt and pepper. Cook for about 15-20 minutes or until they start to caramelize and soften.
• Once they are almost cooked add in rest of ingredients. Cook for another 5 minutes or until desired doneness is reached.
  

• Put sugar and orange juice in a pot and bring it to a simmer.
• Add the cranberries and salt in, then simmer for 8-10 minutes. If you want it the cranberries more whole, start with 3/4 of the cranberries first and once they begin bursting then add the other 1/4 of the cranberries in.
  
• Once you reach the desired consistency, let it stand at room temperature until cooled. At that point you can put it in a bowl and refrigerator until it is needed.