with mashed potatoes, gravy, vegetable & bread; Turkey comes w/stuffing

Seasoned Oven Roast Turkey

8" Round Cakes

Cheese Cake (N.Y.Style)

Large Cake

Standard Sheet Cakes

Full Sheet Cakes

Half Sheet Cakes

Quarter Sheet Cakes

1" x 2"

1" Square

Boston Cream

Lemon Cream

Carrot

Full

Half

Quarter

Double

Single

10" Round Cakes

Rice Krispy PB & Choc.

Rice Krispy

Filled

Regular

Strawberry Shortcake

Preheat oven to 325°F (165°C). Remove turkey from refrigerator 1 hour before roasting to take the chill off. Pat turkey dry inside and out with paper towels. Reserve neck and giblets for stock or gravy if desired.

Prep

In a small bowl, combine softened butter, olive oil, Kosher salt, black pepper, rosemary, thyme, garlic powder, onion powder, and chopped parsley. Mix until well combined.

Season Butter

Loosen the skin over the turkey breast gently with your hands. Spread about two-thirds of the seasoned butter under the skin over the breast and thighs. Rub remaining butter all over the exterior of the turkey. Place lemon halves and quartered onion into the cavity along with a few carrot and celery chunks for aromatics. Tuck wing tips under and tie legs together with kitchen twine.

Season Turkey

Place a rack in a large roasting pan. Scatter remaining carrots, celery, and one halved onion in the pan. Pour 1 cup broth into the bottom of the pan. Place turkey breast-side up on the rack. Roast in the preheated oven. General guideline: roast about 13-15 minutes per pound at 325°F for an unstuffed turkey; for a 12-lb turkey plan 2.5–3 hours. If stuffed, add 20–30 minutes and monitor internal temperatures.

Roast

Every 30–45 minutes, baste the turkey with pan juices. If the breast browns too quickly, tent loosely with foil. Roast until the thickest part of the thigh reaches 165°F (74°C) and the stuffing (if used) reaches 165°F (74°C). Insert an instant-read thermometer into the thigh without touching bone for accurate reading.

Baste & Monitor

Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and rest 20–30 minutes before carving. Reserve pan drippings for gravy (pour into a fat separator or skim fat after settling).

Rest

While the oven is preheating, melt 4 tablespoons butter in a skillet over medium heat. Add finely chopped onion and celery and sauté until translucent, about 5–7 minutes. Add chopped sage and parsley and cook 1 minute more. Place bread cubes in a large bowl. Add the sautéed vegetables to the bread cubes. Pour 1 cup broth over the bread mixture and toss. Stir in beaten egg, salt, and pepper. Mixture should be moist but not soggy—add a little more broth if necessary.

Make Stuffing

If stuffing the turkey cavity, spoon stuffing loosely into the cavity just before roasting (do not pack tightly). If you prefer to bake stuffing separately (recommended for even cooking), transfer to an oiled baking dish, dot with a tablespoon of butter, cover with foil and bake alongside turkey for the last 30–45 minutes until internal temperature reaches 165°F.

Stuff or Bake Separately

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes.

Boil Potatoes

Drain potatoes well and return to the pot. Add 6 tablespoons butter, minced garlic (if using), and warmed milk or cream. Mash with a potato masher or ricer until smooth and creamy. Season with remaining salt and black pepper to taste. Keep warm until serving.

Mash

After roasting, pour pan drippings into a fat separator or a measuring cup and allow to settle. Skim off and reserve about 1–2 tablespoons of fat; discard or reserve excess fat. Measure out 1 cup of drippings (if you have less, top up with broth).

Separate Fat

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook, whisking, for 1–2 minutes until lightly golden. Gradually whisk in 1 cup drippings/broth, smoothing lumps. Bring to a simmer and cook until thickened, about 3–5 minutes. Taste and season with 1/2 tsp salt and 1/2 tsp pepper (adjust as needed). If gravy is too thick, thin with a little additional broth or water.

Make Roux & Finish

About 15 minutes before turkey is done, toss trimmed green beans with 1 tablespoon olive oil (or butter), salt, and pepper. Spread on a sheet pan or place in a steamer basket and roast in the oven alongside the turkey for 10–15 minutes until tender-crisp, or steam on the stovetop for 6–8 minutes. Finish with lemon zest if desired.

Cook Vegetable

Warm dinner rolls or bread slices in a 350°F (175°C) oven for 8–10 minutes. Brush with melted butter before serving.

Warm Bread

whole turkey (neck and giblets removed, neck reserved)

unsalted butter, softened

olive oil

Kosher salt

black pepper, freshly ground

dried rosemary, crushed

dried thyme

garlic powder

onion powder

fresh parsley, chopped

lemon, halved

yellow onion, quartered

carrots, cut into large chunks

celery stalks, cut into large chunks

low-sodium chicken or turkey broth (for cavity and pan)

kitchen twine

day-old bread cubes (white or sourdough)

unsalted butter

yellow onion, finely chopped

celery stalks, finely chopped

fresh sage, chopped (or 1 tsp dried)

chicken or turkey broth

salt

black pepper

egg, beaten

Yukon Gold or russet potatoes, peeled and cut into chunks

whole milk or heavy cream

garlic, minced (optional)

drippings from roast turkey (reserved from roasting pan)

all-purpose flour

cold water or additional broth

green beans, trimmed (or broccoli florets)

olive oil or butter

lemon zest (optional)

dinner rolls or sliced bread

unsalted butter, melted (for brushing)

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment; grease parchment and lightly flour the pans or use baking spray.

Prepare pans and oven

Whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp salt in a medium bowl; set aside.

Dry ingredients

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1.5 cups granulated sugar on medium-high speed for 3–4 minutes, until pale and fluffy.

Cream butter and sugar

Add the 4 large eggs one at a time, beating briefly after each addition until incorporated. Scrape bowl. Mix in 2 tsp vanilla extract.

Add eggs and vanilla

With the mixer on low, add one-third of the flour mixture, then half of 3/4 cup whole milk, then another one-third flour, then the remaining milk, then the final flour. Mix only until combined; scrape sides and bottom once or twice. Do not overmix.

Combine wet and dry

Divide batter evenly between the two prepared 8-inch pans (about 2 cups batter per pan). Smooth tops. Bake for 22–28 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean and cakes are springy to the touch.

Divide batter and bake

Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a thin knife around edges, invert onto racks to remove pans and parchment, then turn right-side-up and cool completely before assembling (1–2 hours).

Cool

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and stir in 1/4 tsp vanilla if using. Let cool to room temperature. Brush onto cake layers to add moisture (use about 1–2 tbsp per layer).

In a heatproof bowl (glass or metal) combine 4 room-temperature egg whites and 1.5 cups granulated sugar. Whisk briefly to combine. Set the bowl over a saucepan of simmering water (double boiler), whisking constantly until the mixture reaches 160°F (71°C) on a thermometer or feels warm and the sugar is fully dissolved (rub a bit between fingers—should no longer feel grainy).

Heat egg whites & sugar

Transfer the warm egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch (8–12 minutes).

Whip meringue

With the mixer on medium, add 1.5 cups very soft unsalted butter a few tablespoons at a time, allowing each addition to incorporate before adding more. The mixture may look soupy or curdled at times; keep beating and it will emulsify into a smooth buttercream. Once all butter is added, mix in 2 tsp vanilla extract and 1/4 tsp salt. Taste and adjust salt or vanilla as desired.

Add butter

If buttercream is too soft, chill briefly (10–15 minutes) and rewhip to spreading consistency. If too firm, beat a little at room temperature until smooth.

Finish

If cake domes rose, level tops with a serrated knife or cake leveler so layers are flat. Place one cake layer on a turntable or serving plate. Brush the top lightly with 1–2 tablespoons simple syrup to keep it moist.

Level and syrup

Spread a layer (about 3/4 to 1 cup) of Swiss meringue buttercream over the first cake layer, leaving a small border. Optionally spread 1/4–1/2 cup jam or scatter 1/2 cup fresh berries on the buttercream before topping with the second layer.

Fill

Place the second cake layer on top. Apply a thin crumb coat of buttercream (about 1/2 cup) over the entire cake to trap crumbs. Chill the cake in the fridge for 15–30 minutes to set the crumb coat.

Crumb coat

Apply the remaining buttercream (about 1–1.25 cups) to fully frost the cake, smoothing with an offset spatula or bench scraper. Decorate with fresh berries, jam, sprinkles, or chocolate shavings as desired.

Final coat and decorate

Serve at room temperature (remove from fridge 30–60 minutes before serving). Store leftovers covered in the refrigerator for up to 4 days (bring to room temperature before serving).

Serve and store

granulated sugar

baking powder

fine sea salt

large eggs

whole milk

pure vanilla extract

water

vanilla extract (optional)

egg whites (room temperature)

unsalted butter, very soft but not melted

fresh berries or jam (for filling)

sprinkles or chocolate shavings

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper for easier removal.

Prepare pan and oven

Combine graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl. Pour in the melted butter and mix with a fork until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Make sure the cream cheese is at room temperature to avoid lumps. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps, scraping down the bowl as needed (about 2–3 minutes).

Add the granulated sugar and fine salt and continue to beat on medium speed until light and slightly fluffy, about 2 minutes.

Add the sour cream, heavy cream, vanilla extract, and lemon juice and mix on low speed just until combined. Stop and scrape the bowl.

With the mixer on low, add the eggs one at a time, mixing until each is incorporated before adding the next. Do not overbeat—mix only until combined. After eggs are incorporated, add the flour and mix briefly to incorporate and thicken the batter slightly.

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Place the springform pan on a baking sheet. Bake at 325°F (160°C) for 50–65 minutes. The center should still have a slight jiggle (about 1 inch) when you gently shake the pan; edges will be set and may be lightly browned. Avoid overbaking to prevent cracking.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan (this helps prevent cracks as it cools). Let it cool to room temperature on a wire rack, then cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

If using the sour cream topping: whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla until smooth. Spread over chilled cheesecake, then return to the refrigerator for 15–30 minutes to set.

Just before serving, top with fresh berries if desired. Release the springform and transfer the cheesecake to a serving plate. Slice with a hot, dry knife (wipe between cuts) for clean slices.

graham cracker crumbs

unsalted butter, melted

fine salt

full-fat cream cheese, room temperature

sour cream

vanilla extract

fresh lemon juice

heavy cream

powdered sugar

fresh berries (optional)

Preheat the oven to 350°F (175°C). Grease and flour two 9x3-inch round cake pans (or three 8-inch rounds). Line the bottoms with parchment paper circles for easy release.

Prepare and preheat

Whisk together dry ingredients: in a large bowl, sift or whisk 5 cups all-purpose flour, 3 cups granulated sugar, 4 tsp baking powder, and 1 tsp salt until evenly combined.

Cream butter and sugar: in the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with a hand mixer), beat 2 cups softened unsalted butter on medium speed for 1–2 minutes until smooth. Add the sugar gradually and beat on medium-high for 3–4 minutes until light and fluffy, scraping the bowl as needed.

Add eggs and vanilla: add the 8 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Add 4 tsp vanilla extract and mix until combined.

Alternate dry and wet: with the mixer on low, add one-third of the dry flour mixture and mix just until combined. Add half of the 2 cups milk and mix. Repeat with another third of dry, the remaining milk, then the last dry. Scrape the bowl and fold gently to ensure a uniform batter but avoid overmixing.

Divide and bake: divide the batter evenly between prepared pans, smoothing the tops. Bake at 350°F (175°C) for 30–38 minutes for 9-inch pans (or 25–32 minutes for 8-inch pans), until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly when touched.

Cool: remove cakes from the oven and let them sit in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, then invert again so layers rest right-side-up. Cool completely (at least 1 hour) before frosting.

Make syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan and bring to a gentle boil, stirring until sugar dissolves. Remove from heat, stir in 1 tsp vanilla extract, and let cool to room temperature.

Apply syrup: if you want extra-moist cake, use a pastry brush to lightly brush the cooled cake layers with the syrup (about 2–3 tablespoons per layer). Allow syrup to absorb before stacking.

Beat butter: in a clean bowl, beat 2 cups softened unsalted butter on medium speed for 1–2 minutes until smooth and pale.

Add powdered sugar gradually: reduce speed to low and add 8 cups powdered sugar in three additions, mixing after each until incorporated. Scrape the bowl frequently.

Add cream, vanilla, and salt: add 4 tbs heavy cream, 2 tsp vanilla extract, and 1 tsp salt. Increase mixer speed to medium-high and beat for 2–3 minutes until the frosting is light, fluffy, and spreadable. If frosting is too stiff, add 1 tsp more cream at a time; if too thin, add a little more powdered sugar.

Assemble the cake: level the cooled cake layers with a serrated knife if needed. Place the first layer on your cake plate or turntable. If using, brush with simple syrup. Spread about 1 1/2 to 2 cups buttercream evenly over the first layer. Repeat with second layer. Place final layer on top and spread a thin crumb coat (a thin layer of frosting) over the entire cake to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final frost and finish: apply the remaining buttercream in an even final coat. Smooth with an offset spatula or create decorative swirls. Pipe borders or decorations as desired. Chill briefly to set, then bring to room temperature before serving for best texture.

Store: store wrapped or covered in a cake keeper at room temperature for up to 2 days, or refrigerate up to 5 days. Bring to room temperature before serving if chilled.

powdered sugar (confectioners' sugar)

Preheat oven to 350°F (175°C). Grease two standard full sheet pans (18 x 13 inches) or three half-sheet pans (13 x 18 inches) with vegetable oil or spray, then line with parchment paper if desired. Bring eggs, milk, and butter to room temperature (about 20–30 minutes) for even mixing.

Prepare

In a very large bowl or the bowl of a stand mixer, whisk together the all-purpose flour (6 cups), granulated sugar (4 cups), baking powder (6 tsp), baking soda (1 tsp), and fine salt (2 tsp) until homogenous.

In a separate large bowl or the stand mixer fitted with the paddle attachment, cream the room-temperature unsalted butter (2 cups) with the vegetable oil (1 cup) on medium speed until smooth and slightly pale, about 1–2 minutes.

Cream fats

Add the eggs (8 large) one at a time to the creamed butter/oil mixture, beating briefly after each addition until incorporated. Add the vanilla extract (4 tbs) and mix until combined.

With the mixer on low, add about one-third of the dry ingredients to the wet mixture, then half of the milk (1.5 cups). Repeat: another third of dry, remaining milk, then the last third of dry. Mix only until combined after each addition to avoid overdeveloping gluten. Scrape the bowl as needed.

If using optional add-ins: fold in cocoa powder (1 cup) at the dry-ingredient stage for a chocolate cake (reduce flour by 1 cup if using cocoa as a flour replacement), or gently fold in sour cream/buttermilk (1 cup) with one of the milk additions for extra moistness, or fold in chocolate chips/nuts (2 cups) at the end.

Optional add-ins

Divide batter evenly between prepared sheet pans, smoothing the tops with an offset spatula. For half-sheet pans, bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. For full-sheet pans, bake 18–30 minutes depending on depth — check at 18 minutes and continue until done. Rotate pans halfway through for even browning.

Portion & bake

Remove pans from oven and set on wire racks. Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto racks or leave in pans to cool completely. For frosting, cool completely to room temperature (at least 1 hour) to avoid melting the buttercream.

In a clean bowl or stand mixer bowl fitted with the paddle attachment, beat the room-temperature unsalted butter (2 cups) on medium speed until light and fluffy, about 2–3 minutes.

Beat butter

Reduce speed to low and gradually add the powdered sugar (8 cups), about 1–2 cups at a time, letting it incorporate before adding more to avoid a powdered-sugar cloud. Scrape the bowl as needed.

Add sugar

Once the sugar is mostly incorporated, add the vanilla extract (2 tbs), fine salt (1 tsp), and 4 tablespoons of milk or cream. Increase mixer speed to medium-high and beat for 1–2 minutes until light and spreadable. If frosting is too stiff, add up to the remaining 2 tablespoons of milk, 1 tablespoon at a time. If too thin, add more powdered sugar 1/2 cup at a time.

Add liquid and flavor

If cakes are stacked or multiple layers are used, level cakes as needed. Place the bottom cake layer on a serving board or pan, add an even layer of buttercream using an offset spatula, then top with the next layer. For sheet cakes kept single-layer, spread an even coat of buttercream over the cooled cake. Smooth with a spatula or create decorative swirls. Dust with powdered sugar if desired.

Frosting the cake

Decorate as desired with piping, sprinkles, or nuts. For best texture, let frosted cake rest at room temperature for 30 minutes before slicing to allow frosting to set. Store covered at room temperature up to 2 days or refrigerate in an airtight container up to 5 days. If refrigerated, bring to room temperature before serving for best flavor and texture (about 1 hour).

Make-ahead: Bake cakes and freeze undecorated layers wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.