🥫 Cranberry Sauce 🥫
🦃 Turkey 🦃
🧅 Green Bean Cass'role 🧅
🍞 Stuffing 🍞
🧈 Gravy 🧈
🥔 Mashed Potatoes 🥔
🥗 Salad 🥗
🥚 Quiche 🥚
Turkey
The Bird
2 ~12 lb turkies
3 cups mayonnaise
4 scallions, roughly chopped
2 large onions, diced
2 large carrots, diced
4 celery ribs, diced
2 cups loosely packed fresh parsley leaves, stems reserved
1 cup loosely packed fresh sage leaves, stems reserved
4 Tbsp fresh thyme leaves, stems reserved
The Mayo
In a tall container just wide enough to fit the head of a hand blender, combine the mayonnaise with the parsley, sage, thyme, scallions, and 1 Tbsp water. Season generously with salt and pepper. Use the hand blender to blend until it all forms a relatively smooth, pale-green sauce. Transfer to a sealed container until ready to use. You should have about 3½ cups of herb mayo.
The Birds
Take the turkies out of the refrigerator to let them rest as the oven heats. Adjust oven rack to lower-middle position and upper-middle positions and heat the oven to 425ºF.
Line two sheet pans with aluminum foil. Scatter the diced celery, onion, and carrot over them. Place a cooling rack directly on top of the vegetables, then place the turkey on top, skin-side down.
With your hands, slather ½ cup of the herb-mayo mixture over the exposed side of each turkey, making sure to lightly coat every surface. Flip the turkey skin-side up. Spread the legs out to the sides (they should remain skin-side up) and tuck the wing tips behind the breast. With your hands, spread a couple of tablespoons of the herb mayo between the skin and meat of the breast. Generously slather the rest of the turkey with the herb mayo, getting it into every crack and crevice.
Transfer the turkey to the oven and roast until the breast meat registers 150ºF at its coolest point and the thigh and leg meat register at least 165ºF at their coolest point, 80 to 90 minutes, rotating and swapping pans halfway through. You may want to start checking the turkey's internal temperature after about 1 hour. If any of the skin starts to darken too much during roasting, tent darker areas loosely with aluminum foil. Remove from oven, transfer to a cutting board, and let them rest.
Carve and serve the turkey.