Vintage Turkey Dinner
A classic vintage turkey dinner featuring a roasted turkey with herb butter, traditional stuffing, creamy mashed potatoes, savory green bean casserole, and rich cranberry sauce. Perfect for holiday gatherings or any special occasion.
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 1x
Ingredients
1 whole turkey (12 pounds), thawed if frozen
1/2 cup unsalted butter, softened
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
4 cups turkey or chicken broth, divided
12 cups cubed day-old white bread
1 cup chopped yellow onion
1 cup chopped celery
1/2 cup unsalted butter
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 pounds russet potatoes, peeled and cut into chunks
1 cup whole milk
1/2 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup French fried onions
1 cup whole berry cranberry sauce (canned or homemade)
Instructions
Preheat the oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels.
In a small bowl, combine the softened butter, salt, pepper, dried sage, thyme, and rosemary to make herb butter.
Gently loosen the skin of the turkey breast and spread half of the herb butter under the skin. Rub the remaining herb butter all over the outside of the turkey.
Place the quartered onion, carrots, and celery inside the turkey cavity.
Place the turkey breast-side up on a rack in a large roasting pan.
Pour 2 cups of broth into the bottom of the roasting pan.
Roast the turkey for about 3 hours, basting every 45 minutes with pan juices and adding more broth as needed to keep the pan moist. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
While the turkey roasts, prepare the stuffing: In a large skillet, melt 1/2 cup butter over medium heat. Add chopped onion and celery and cook until softened, about 5 minutes.
In a large bowl, combine the bread cubes, cooked onion and celery, dried sage, thyme, salt, and pepper. Gradually add 2 cups of warm broth and mix until the bread is moist but not soggy.
Transfer the stuffing to a buttered baking dish and cover with foil. Bake in the oven during the last 45 minutes of turkey roasting time until heated through.
Prepare mashed potatoes: Place peeled and cut potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook until potatoes are tender, about 20 minutes.
Drain the potatoes and return them to the pot. Add milk, 1/2 cup butter, salt, and pepper. Mash until smooth and creamy. Keep warm.
Prepare green bean casserole: Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until tender-crisp. Drain and set aside.
In a mixing bowl, combine the condensed cream of mushroom soup and 1/2 cup broth. Stir in the green beans and half of the French fried onions.
Transfer the mixture to a baking dish and bake in the oven at 350°F (175°C) for 25 minutes. Remove from oven and top with remaining French fried onions. Bake an additional 5 minutes until onions are golden.
Remove the turkey from the oven and let it rest for 20 minutes before carving.
Serve the carved turkey with stuffing, mashed potatoes, green bean casserole, and cranberry sauce on the side.