Ingredients For the Turkey:1 whole turkey (12–14 lbs)1/2 cup melted butter2 teaspoons salt1 teaspoon black pepper1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon dried thyme1 tablespoon paprika1 cup chicken broth For the Mashed Potatoes:4 pounds russet potatoes, peeled and cubed1 stick butter (1/2 cup)1 cup warm milk or creamSalt and pepper to taste For the Cornbread Stuffing:4 cups crumbled cornbread1 cup chopped celery1 cup chopped onion1/2 cup butter2 cups chicken broth1 teaspoon sage1 teaspoon thymeSalt and pepper to taste For the Corn:3 cups whole kernel corn (fresh, frozen, or canned)2 tablespoons butterSalt and pepper to taste Instructions Roast Turkey:Preheat oven to 325°F (165°C). Pat turkey dry and place it on a roasting rack.Brush with melted butter and season with salt, pepper, garlic powder, onion powder, thyme, and paprika.Pour broth into the roasting pan and cover loosely with foil.Roast 3–3½ hours or until the internal temperature reaches 165°F (74°C), basting every hour. Remove foil for the last 30 minutes to brown the skin. Mashed Potatoes:Boil potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter, milk, salt, and pepper until creamy. Cornbread Stuffing:In a skillet, sauté onion and celery in butter until soft.In a large bowl, combine cornbread, sautéed vegetables, sage, thyme, salt, and pepper. Add broth and stir until moistened.Transfer to a greased baking dish and bake at 350°F (175°C) for 25–30 minutes, until golden on top. Corn:Heat corn with butter in a skillet or saucepan until warm. Season with salt and pepper. This hearty Southern spread brings every bit of comfort to your table—perfect for Thanksgiving or any Sunday family feast.
Roast Turkey, Mashed Potatoes, Cornbread Stuffing, and Corn
