**Make sure the turkey has fully defrosted ahead of time before cooking** The safest way to defrost is letting it sit in the refrigerator for 3 to 5 days prior to cooking.

Preheat oven to 375°F.

Pat the turkey dry with paper towels.

Massage the olive oil on the outside of the turkey; season very well with thyme, garlic powder, salt and pepper. Rub the seasoning onto the skin.

Position the turkey, breast-side up, on a parchment paper-lined baking sheet or, in a roasting pan with a rack so that it does not fall over. Refer to the directions for cooking on the packaging (estimate of 15 to 20 minutes per pound) to an internal temperature of 160°F using a thermometer. (Thermometer should probe into the thickest part of the breast away from rib bones). While the turkey is cooking, make the sides.

Fill a pot halfway with cold water and set over high heat.

Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer. While the potatoes are cooking, prep salad and make vinaigrette.

Prep salad ingredients per instruction above.

Make vinaigrette: Whisk together the ingredients for the vinaigrette and season to taste with salt and pepper.

Prep the corn: Bring a salted pot of water to a boil. Peel away the husks of the corn and remove the stalk end. Rinse to remove any remaining silk.

Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.

Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water.

Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.

Once the turkey is cooked, remove the turkey from the roasting pan. Allow the turkey to rest for about 15 minutes before slicing.

Make the gravy: Pour all of the drippings from the turkey pan into a saucepan. Add turkey broth and bring to a simmer over medium heat. Once simmering slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth thick gravy.

Cook the corn: Add the milk and corn to the pot, simmer the corn until tender, about 3 to 5 minutes. Once cooked, remove from the water and allow to cool for a few minutes.

Toast the crusty bread in a toaster oven.

Finish the gravy: Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).

Finish the corn: Cut the corn off the cob. Toss with butter and lightly season with salt.

Finish the salad: add salad ingredients to a bowl and dress with the vinaigrette.