Traditional Dinners Recipe

Preheat and prepare

Preheat oven to 325°F (165°C). Remove giblets from the turkey; pat turkey dry with paper towels. Place onion, carrots, and celery cut into large chunks in the bottom of a large roasting pan to create a rack and flavor base.

Season

In a small bowl, combine 2 tbs kosher salt, 1 tsp black pepper, 1 tsp dried rosemary, 1 tsp dried thyme, and 1 tsp garlic powder. Rub the turkey skin with 2 tbs olive oil, then rub the seasoned salt mix all over the skin and inside the cavity. Place 2 tbs softened butter under the skin over the breast (gently loosen skin) and rub remaining butter over the skin.

Roast

Pour 1 cup of broth into the bottom of the pan. Place turkey breast-side up on the vegetable bed. Tent the breast loosely with foil. Roast in preheated oven—estimate 13 minutes per pound for an unstuffed turkey (for a 10–12 lb bird roast 2¼–2½ hours) or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Remove foil for the last 30–45 minutes to brown. Baste with pan juices every 30–40 minutes if desired.

Rest

When done, transfer turkey to a cutting board, tent with foil and rest 20–30 minutes before carving. Reserve pan drippings for gravy.

Preheat and season

Preheat oven to 325°F (165°C). Pat the roast dry. In a small bowl combine 1 tbs kosher salt, 1 tsp black pepper, 1 tsp dried rosemary, 1 tsp dried thyme, and 1 tsp garlic powder. Rub the roast with 2 tbs olive oil and press seasoning all over the surface. Rub 2 tbs softened butter over the top.

Sear and roast

Heat a heavy skillet over medium-high heat and sear roast on all sides in 1 tbs olive oil until browned, 2–3 minutes per side. Place seared roast on a rack in a roasting pan with the onion, carrots, and celery in the pan. Add 1 cup beef broth to the pan. Roast in the oven until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium (about 18–22 minutes per pound for medium-rare depending on oven).

Rest and slice

Remove roast and tent loosely with foil; rest 15–20 minutes (carryover will rise to desired temp). Slice thinly against the grain and reserve pan juices for gravy.

Place peeled and chopped potatoes into 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, 15–20 minutes. Drain well and return potatoes to the hot pot to dry for 1–2 minutes over low heat, shaking the pot occasionally.

Add 4 tbs butter and mash using a potato masher or ricer until mostly smooth. Gradually add 1 cup warm milk, mashing to reach desired consistency. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust. Keep warm until serving.

After removing roast/turkey, pour pan drippings through a fine-mesh strainer into a measuring cup. Let fat rise to top for a few minutes; spoon off and reserve 3 tbs fat (or use 3 tbs butter). If you have less than 1 cup drippings, add broth to equal 1 cup liquid total.

Place a saucepan over medium heat and add the reserved fat or butter. Whisk in 3 tbs flour and cook, whisking, 1–2 minutes until lightly golden (roux). Slowly whisk in 1 cup cold water and up to 1 cup additional broth, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened, 3–5 minutes. Taste and add 1 tsp salt and 1/2 tsp pepper or more to taste. If too thick, thin with additional broth to desired consistency. Keep warm until serving.

Preheat oven to 400°F (200°C) or use a stovetop steam. If roasting, toss trimmed green beans with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast 12–15 minutes until tender-crisp, shaking pan halfway. Alternatively, steam 6–8 minutes until bright and tender, then toss with olive oil and seasonings.

Warm dinner rolls in a 350°F (175°C) oven for 8–10 minutes or until internal temperature is warm. Brush with 2 tbs melted butter before serving.

Carve the roast or turkey. Plate with a generous scoop of mashed potatoes, a ladle of gravy, a portion of vegetables, and a warm roll. Offer extra gravy on the side.