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.