1. Place the turkey on the rack inside a large roasting pan, breast side up, and allow to rest at room temperature for at least 1 hour.
2. Preheat oven to 350ºF. Position the rack in the center of the oven.
3. Cover the turkey loosely with aluminum foil (shiny side out to deflect the heat), and place in the oven to roast for one hour.
4. Remove the foil and drizzle or brush olive oil over the turkey’s skin. Return to the oven and roast until a thermometer registers 160º when inserted into the thickest part of the thigh – about 60-90 minutes. It will continue to come to temperature (165ºF-170ºF) after you remove it from the oven. Allow to rest for 30 minutes before serving.
5. Transfer to a platter and garnish with sprigs from the herb bouquet.
6. If you haven’t carved a turkey before, we highly recommend the tips shared through this QR code!

Chef’s Note: Already have a favorite method for roasting your turkey? By all means use that! In general, your turkey will take about 3 hours to cook (about 13 minutes per pound) plus 30 minutes resting time. And no, you really don’t need to baste it while it roasts!

Honeycrisp Apple & Sage Stuffing

1. Preheat oven to 350ºF and grease a 13x9 inch baking dish with butter. This dish can be cooked alongside the turkey. We recommend choosing a baking dish that can go from the oven to the table!
2. Peel and dice the onion. Rinse and dice 2-4 ribs of celery. Dice 1-2 apples (depending on preference). Pick and chop 4 Tbsp of sage and 2 Tbsp of thyme leaves from the herb bouquet.
3. In a large sauté pan, melt 4 Tbsp butter over medium-high heat. Cook diced onion, celery, and apples plus the herbs, and minced garlic until soft, about 10-15 minutes, adding a ¾ cup of white wine halfway through cooking (optional). Season to taste with 1-2 tsp salt. Don’t be afraid to over-season as you sauté - the bread will soak up the seasoning!
4. Whisk 3 eggs into the stock in a large mixing bowl.
5. Transfer the sauté mix and the stuffing cubes to the stock and egg mixture and stir well to combine.
6. Transfer to the prepared baking dish and top with additional pats of butter. Loosely top the dish with foil and bake for 45-60 minutes (depending on your oven and baking dish size).
7. Remove foil and continue to bake until the top is browned, and the stuffing is set (165ºF).

Brown Sugar Pumpkin Pie

1. Preheat the oven to 400°F.
2. On a lightly floured surface, roll pie dough into a 14-inch round. Transfer to a pie dish and crimp the edges. Refrigerate the pie shell while preparing your filling.
3. Whisk 2 eggs in a medium-sized bowl. Add the pumpkin pie filling and whisk until smooth.
4. Pour the prepared filling into the pie shell. Brush the crust edge lightly with water and sprinkle with finishing sugar.
5. Bake on the middle rack for 10 minutes at 400ºF then reduce heat to 325ºF. Cook until the custard is set, and a knife gently poked into the filling comes out clean – about 25-35 minutes, depending on your oven.
6. Allow the pie to cool before serving with whipped cream or reheat in the oven during dinner covered with foil.

The Best Part… Sides!

FANCY GREEN BEANS:

Chef’s Note: Make these last or right before prepping the table items as they only take a few minutes!

1. Bring a large pot of water to a boil and season generously with salt (it should taste like the sea!).
2. Add green beans to water and cook for 3-5 minutes until tender-crisp. Immediately transfer to a mixing bowl using tongs or a slotted spoon, leaving behind as much water as possible and toss with compound butter to coat.
3. Transfer to serving dish and top with toasted almonds and chili salt to taste (we recommend going light on the chili salt if you have little ones at the table!).

FOR THE TABLE:

1. Warm gravy on the stovetop over medium heat or, in the microwave with the lid ajar until steamy.
2. Remove the lid from the mashed potatoes and warm in the microwave until steamy or the oven loosely covered with foil at 400ºF for 30-45 minutes.
3. Transfer cranberry sauce to a serving dish and garnish with orange zest.
4. Warm rolls in the oven and serve with butter!
5. Light the candles and pour the wine – you did it!

Ingredients & Allergens: 

K&M Turkey: Dry Brine: salt, thyme, sage, rosemary, garlic poweder, nutmeg, pepper, chili powder; Inside Cavity: onion (halved) lemon (halved) thyme, rosemary, sage, bay

K&M Mashed Potatoes: Yukon Gold potatoes, Russett Potatoes, butter, milk, salt - topped with square of butter and sage stem. Allergens: Milk

K&M Turkey Gravy: Poultry Stock (chicken bones, onion, carrot, celery, garlic, peppercorn, thyme, bay), roasted turkey gizzards, hearts, livers, white wine, milk, flour, salt, pepper, chili. Allergens: Milk, Wheat.

K&M Fancy Green Beans: butter, shallot, garlic, chives, parsley, red wine vinegar, sea salt, pepper, K&M Chili Salt (maldon sea salt, espelette chili), K&M Toasted Slivered Almonds, K&M Everything Compound Butter (butter, shallot, red wine vinegar, garlic, parsley, chive, sea salt, black pepper). Allergens: Milk, Tree Nuts

K&M Stuffing Cubes: Grand Central Bakery Como Loaf, Essential precut bread. Allergens: Wheat

K&M Poultry Stock: Chicken & Turkey Bones Onion Celery Carrot garlic thyme black peppercorns bay, water, Tomato Paste Kosher Salt

K&M Cranberry Orange Sauce: Cranberries, Sugar, Water, Oranges, salt, star anise

K&M Fresh Herb Bouquet: Rosemary, Sage, Thyme, Parsely

K&M Pumpkin Pie Filling: evaporated milk, pumpkin puree, brown sugar, cinnamon, salt, ground ginger, fresh ginger, cloves, nutmeg, ground allspice, black pepper. Allergens: milk

K&M Pie Dough: flour, sugar, salt, butter. Allergens: wheat

K&M Whipped Cream: cream, confectioners sugar. Allergens: milk