Name: Turkey with Garlic Herb Mashed Potatoes
Prep time: 60 min
Cook time: 270 min
Ingredients: 8 lb Whole turkey (or turkey breast); 1 tsp Fresh rosemary (minced); 1 tsp Fresh thyme (minced); 1 tsp Fresh sage (minced); 2 TBSP Butter (softened); 1 Onion (peeled and quartered); 1 Lemon (quartered); 2 Eggs; 15 oz Pumpkin puree; ¾ cup Granulated sugar; 1 tsp Ground cinnamon; ½ tsp Salt; ½ tsp Ground ginger; ¼ tsp Ground cloves; 12 oz Evaporated milk; 1 Pie crust (9-inch); Whipped cream (for serving); 2 cups Fresh cranberries (or frozen); ½ cup Sugar; ½ cup Water; 3 Carrots (peeled and sliced); 1 TBSP Unsalted butter; 1 TBSP Honey; ¼ cup Water; Salt (to taste); Black pepper (to taste); 4 cups Potatoes (peeled and diced); 6 TBSP Butter; ½ cup Heavy cream; Salt (to taste)

Turkey with Garlic Herb Mashed Potatoes

No ratings yet

Print Pin

Prep Time: 1

Cook Time: 4 30

Servings:

Calories: 2003kcal

Equipment

Roasting Pan

Ingredients

Roasted Turkey

8 lb Whole turkey or turkey breast
1 tsp Fresh rosemary minced
1 tsp Fresh thyme minced
1 tsp Fresh sage minced
2 TBSP Butter softened
1 Onion peeled and quartered
1 Lemon quartered

Pumpkin Pie

2 Eggs
15 oz Pumpkin puree
¾ cup Granulated sugar
1 tsp Ground cinnamon
½ tsp Salt
½ tsp Ground ginger
¼ tsp Ground cloves
12 oz Evaporated milk
1 Pie crust 9-inch
Whipped cream for serving

Cranberry Sauce

2 cups Fresh cranberries or frozen
½ cup Sugar
½ cup Water

Glazed Carrots

3 Carrots peeled and sliced
1 TBSP Unsalted butter
1 TBSP Honey
¼ cup Water
Salt to taste
Black pepper to taste

Mashed Potatoes

4 cups Potatoes peeled and diced
6 TBSP Butter
½ cup Heavy cream
Salt to taste
Black pepper to taste

Gravy

2 cups Turkey broth or pan drippings
2 TBSP All-purpose flour dissolved in equal water to form a paste
2 TBSP Water
Salt to taste
Black pepper to taste

Milk

24 oz Milk cold

US Customary - Metric

Instructions

Thaw and Prepare Turkey: Thaw turkey in the refrigerator for 24 hours for every 5 lbs of weight. Remove from the fridge 1 hour before roasting.
Preheat Oven: Adjust oven rack to center and preheat to 325°F (163°C).
Herb Butter: Mix rosemary, thyme, sage, and butter.
Prepare Turkey: Remove giblets and pat turkey dry. Season cavity with salt and black pepper. Stuff with onion and lemon. Loosen skin and rub the herb butter underneath. Tuck wings under the bird and place in a roasting pan.
Roast Turkey: Roast at 325°F (for 13–15 minutes per pound), or until the internal temperature reaches 160°F (71°C) probed in the thickest part of the breast and thigh meat. Cover with foil once golden. Let rest 20–30 minutes before carving.
Make Pie: Preheat oven to 425°F (212°C). Beat eggs and pumpkin. Combine sugar, cinnamon, salt, ginger, and cloves, and stir into pumpkin mixture. Gradually add evaporated milk. Pour into pie crust and bake for 15 minutes. Reduce to 350°F (177°C) and bake for 40–50 minutes, until set. Cool and serve with whipped cream.
Cranberry Sauce: Rinse cranberries. Simmer sugar and water until dissolved. Add cranberries and cook for 10 minutes. Cool and refrigerate.
Glazed Carrots: Cook carrots in butter, honey, and water, covered, for 5–7 minutes. Uncover and cook another 3–5 minutes until glazed.
Mashed Potatoes: Boil potatoes until tender. Mash and mix with butter and cream. Season with salt and black pepper.
Gravy: Simmer turkey drippings and broth. Add flour paste and stir until thickened. Adjust seasoning.
Serve: Carve turkey and serve with mashed potatoes, gravy, carrots, cranberry sauce, milk, and pumpkin pie topped with whipped cream.
Save remaining leftovers for tomorrows meal.

Nutrition