Roasting the Perfect Turkey: Preheat oven to 325°F (160°C). Remove giblets from turkey cavity. Rinse turkey inside and out, pat dry with paper towels.

Season the Turkey: In a small bowl, combine salt, pepper, thyme, rosemary, and garlic powder. Rub the softened butter all over the turkey skin, then sprinkle the spice mixture evenly over the butter.

Stuff the Cavity (optional): Stuff the turkey cavity with quartered onion, chopped carrots, and celery stalks.

Roast the Turkey: Place turkey on a roasting rack in a roasting pan. Add 4 cups of chicken broth to the bottom of the pan. Roast for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every hour.

Rest the Turkey: Remove turkey from oven, tent with foil, and let rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful turkey.

Crafting the Best Stuffing Ever: Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted.

Sauté Vegetables: Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.

Combine Ingredients: In a large bowl, combine toasted bread cubes, sautéed vegetables, sage, thyme, pepper, parsley, dried cranberries (optional), and pecans or walnuts (optional).

Add Broth: Pour chicken broth over the mixture and toss gently to combine. The stuffing should be moist but not soggy.

Bake or Stuff: You can either bake the stuffing in a greased baking dish at 350°F (175°C) for 30-40 minutes, or stuff it loosely into the turkey cavity before roasting. If stuffing the turkey, be sure to monitor the internal temperature of the stuffing to ensure it reaches 165°F (74°C).

Whipping Up Homemade Cranberry Sauce: In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, and cinnamon.

Simmer: Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until cranberries have burst and the sauce has thickened.

Cool: Remove from heat and let cool completely. The sauce will continue to thicken as it cools.

Making Creamy Mashed Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.

Drain and Mash: Drain potatoes and return them to the pot. Mash with a potato masher or ricer until smooth.

Add Dairy: Heat milk and butter in a small saucepan until butter is melted. Gradually add to the mashed potatoes, stirring until smooth and creamy.

Season: Season with salt and pepper to taste.

Perfecting Your Gravy: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is the roux).

Add Liquids: Gradually whisk in turkey drippings and chicken broth, stirring constantly to prevent lumps.

Simmer: Bring to a simmer and cook for 5-7 minutes, or until gravy has thickened to your desired consistency.

Season: Season with salt and pepper to taste. Strain the gravy for an extra smooth texture.

Baking the Classic Pumpkin Pie: In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, and cloves. Mix well until smooth.

Pour into Crust: Pour the pumpkin mixture into the unbaked pie crust.

Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set. A knife inserted near the center should come out clean.

Cool and Serve: Let the pie cool completely before slicing and serving. Top with whipped cream, if desired.