Oven • 350°F • Approximately 45–60 minutes

Cover and heat, gently stirring after 30 minutes. Continue until the center reaches 165°F. Stir gently before serving; add a little warm milk if needed.

Oven • 350°F • Approximately 40–60 minutes

If dry, drizzle ¼–½ cup broth evenly over the stuffing. Cover and heat. For a crisp top, uncover for the last 10–15 minutes. The center must reach 165°F before serving.

Oven • 350°F • Approximately 45–60 minutes

Cover and heat. Gently stir after 30 minutes. If the yams seem dry, stir in a little warm water. Continue until the center reaches 165°F.

Stovetop • Medium-low heat • Approximately 10–20 minutes

Transfer to a saucepan. Heat gently, whisking frequently and scraping the bottom to prevent scorching. Add a little broth or water if too thick. Increase heat as needed and bring to a full rolling boil while stirring. Serve hot.

Stovetop • Medium heat • Approximately 8–12 minutes

Transfer cooked green beans to a wide skillet or saucepan. Cover and heat, tossing occasionally, until they reach 165°F. Work in two batches if crowded. Uncover to evaporate extra water, then toss with a little olive oil if desired. Serve promptly.

Keep refrigerated until ready to prepare.

1 Prepare the turkey

Preheat a conventional oven to 450°F. Remove plastic packaging and any giblet or neck packets. Pat the turkey dry. Spread butter and herbs under the skin and sprinkle with black pepper. Place breast-side up on a rack in a roasting pan. Support a disposable aluminum pan on a sturdy baking sheet.

2 Roast at 450°F

Roast uncovered for 30 minutes.

3 Reduce heat to 350°F

Carefully remove the turkey from the oven and reduce the temperature to 350°F. Loosely cover the turkey with foil. Add 1½ cups water, broth or white wine to the bottom of the roasting pan and return to the oven.

4 Continue roasting and check temperature

Roast another 1½–2 hours.

5 Confirm doneness

Use a food thermometer to check the innermost part of the thigh and wing and the thickest part of the breast, avoiding bone. All three areas must reach at least 165°F before removing the turkey from the oven.

6 Rest before carving

Loosely cover with foil and let the turkey rest for 30 minutes before carving.

For an unbaked, frozen apple crumble pie. Bake directly from frozen.

1 Prepare the oven and pie

Preheat a conventional oven to 425°F. Remove all packaging. Place the pie in its oven-safe pan on a rimmed baking sheet to catch drips. Loosely tent with aluminum foil to protect the crumble topping.

2 Begin baking

Bake at 425°F for 20 minutes.

3 Reduce heat and continue baking

Reduce the oven temperature to 350°F and continue baking for approximately 45–65 minutes. Remove the foil for the last 15–20 minutes to brown the topping.

4 Check for doneness

The crust should be golden, the apples tender, and thick juices bubbling near the center—not just around the edges. The bubbling filling should look like loose jam. A deep pie may need longer; use these signs rather than time alone.

5 Cool before slicing

Cool on a wire rack for at least 2–3 hours before slicing so the filling can set.