10 Trending Thanksgiving Recipes You Can Make at Home This Year, Including Holiday Roast Turkey and Creamy Pumpkin Soup

Steps

1. Thaw: Allow 3 to 4 days in the fridge for 12 to 16 pounds. Never thaw on the counter.
2. Dry brine: The night before, pat the turkey dry, rub the salt all over and leave it uncovered in the fridge.
3. Season: Mix the butter, herbs and garlic. Push half under the breast skin and rub the rest on top. Put the onion and lemon in the cavity.
4. Roast: At 325°F, breast-side up on a rack, with the broth in the pan. USDA’s chart says 3 to 3¾ hours for 12 to 14 pounds, and 3¾ to 4¼ for 14 to 18. Tent with foil when about two-thirds done.
5. Check: It’s safe at 165°F in the breast, thigh and wing, measured with a thermometer, not skin color.
6. Rest: Tent with foil for 20 to 30 minutes, then carve.

A velvety soup you can make in 20 minutes from one can of pumpkin. Serves: 4.

Ingredients: 1 can (15 oz) pumpkin purée, 2 cups chicken broth, ½ cup cream, ½ teaspoon pumpkin pie spice, salt and pepper.

1. Whisk the pumpkin, broth, cream and spice in a pot.
2. Simmer for 5 minutes, whisking, as Food Network Magazine does.
3. Season and top with toasted pumpkin seeds.

Tip: Make it a day ahead and reheat gently. It gets better overnight.

Golden on top, soft inside. Bake it in a separate dish. Serves: 8 to 10.

Ingredients: 12 cups dried bread cubes, ½ cup butter, 1 chopped onion, 3 chopped celery stalks, 2 teaspoons sage, 1 teaspoon thyme, 2 cups chicken broth, 2 eggs.

1. Cook the onion and celery in the butter until soft. Stir in the herbs.
2. Toss with the bread, broth and beaten eggs.
3. Bake at 350°F, covered for 30 minutes, then uncovered for 15.

Tip: USDA says stuffing must reach 165°F in the center, so check it with a thermometer.

Smooth and buttery, with sour cream for tang. Serves: 8.

Ingredients: 3 pounds Yukon Gold potatoes, 8 tablespoons room-temperature butter, ½ cup sour cream, 1 cup warm whole milk, kosher salt.

1. Peel and dice the potatoes, and start them in cold, well-salted water.
2. Boil until tender, then drain and let them steam dry for a minute or two.
3. Press through a ricer and fold in the butter, sour cream and milk.

This follows Food Network’s Yukon Gold mashed potatoes. Tip: Use room-temperature dairy, so the potatoes don’t cool off.

Made in the roasting pan, in 10 minutes. Makes: about 3 cups.

Ingredients: ¼ cup turkey drippings (or butter), ¼ cup flour, 3 cups warm turkey or chicken broth, salt and pepper.

1. Pour the drippings into a saucepan over medium heat.
2. Whisk in the flour and cook for 1 to 2 minutes.
3. Slowly whisk in the warm broth and simmer until thick.

Tip: Add the broth gradually. That’s what prevents lumps.

Three ingredients and 15 minutes. Makes: about 2¼ cups.

Ingredients: 12 oz fresh or frozen cranberries, 1 cup sugar, 1 cup water.

1. Boil the sugar and water, add the cranberries, and bring back to a boil.
2. Boil gently for 10 minutes, stirring now and then.
3. Cool, then refrigerate until serving.

This is Ocean Spray’s recipe. Tip: It thickens as it cools, so don’t cook it longer.

The Thanksgiving favorite, ready in 10 minutes of prep. Serves: 6.

Ingredients: 1 can (10½ oz) cream of mushroom soup, ½ cup milk, 1 teaspoon soy sauce, a dash of pepper, 4 cups cooked cut green beans, 1⅓ cups French fried onions.

1. Stir the soup, milk, soy sauce, pepper, beans and ⅔ cup onions in a casserole dish.
2. Bake at 350°F for 25 minutes.
3. Stir, top with the rest of the onions and bake for 5 minutes more.

This follows Campbell’s classic recipe. Tip: Assemble it the day before and add the onions at the end.

Caramelized edges and a sweet glaze. Serves: 6.

Ingredients: 2 pounds sweet potatoes in 1-inch chunks, 3 tablespoons olive oil, 2 tablespoons maple syrup, ½ teaspoon cinnamon, salt.

1. Toss everything together on a baking sheet.
2. Roast at 425°F for 30 to 35 minutes, turning once.

Tip: Spread them out in a single layer. Crowded potatoes steam and don’t brown.

Crispy outside, tender inside. Serves: 6.

Ingredients: 1½ pounds Brussels sprouts, halved, 3 tablespoons olive oil, 4 minced garlic cloves, salt and pepper, a squeeze of lemon.

1. Toss the sprouts with the oil, salt and pepper, cut side down, on a baking sheet.
2. Roast at 425°F for 20 to 25 minutes.
3. Toss with the garlic for the last 5 minutes, then add lemon.

Tip: Add the garlic at the end so it doesn’t burn.

The finish to the meal. Serves: 8.

Ingredients: 1 unbaked 9-inch deep-dish pie shell, ¾ cup sugar, 1 teaspoon cinnamon, ½ teaspoon each salt and ginger, ¼ teaspoon cloves, 2 eggs, 1 can (15 oz) pumpkin, 1 can (12 oz) evaporated milk.

1. Mix the sugar and spices. Beat the eggs, then stir in the pumpkin, the sugar mixture and the milk. Pour into the shell.
2. Bake at 425°F for 15 minutes, then 350°F for 40 minutes, until a knife near the center comes out clean.
3. Cool for 2 hours.

Tip: The center will firm up as it cools, so don’t overbake.