📖 Instructions

1. Preheat your oven to 325°F (163°C). This is crucial for even cooking. Don't skip this step!
2. Pat your turkey dry with paper towels. This helps the skin crisp up nicely. Seriously, it makes a difference!
3. Season generously. I like to use salt, pepper, garlic powder, onion powder, and a little paprika. But feel free to experiment! My friend swears by her grandma's secret blend...
4. Place the turkey in your roasting pan, breast side up. Make sure its sitting comfortably so it roasts evenly.
5. Roast for about 3 hours, basting every 30 minutes with the pan juices. Basting is essential for a juicy turkey!
6. Use a meat thermometer to check the internal temperature. The turkey is done when the thickest part of the thigh registers 165°F (74°C). Don't rely on just time; use a thermometer!
7. Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender bird. Resist the urge to carve it immediately; it's worth the wait!
8. While the turkey rests, make the mashed potatoes! Peel and chop your potatoes into even-sized chunks. This ensures they cook evenly.
9. Boil the potatoes in salted water until tender. You'll know they're ready when you can easily pierce them with a fork.
10. Drain the potatoes and return them to the pot. Add butter, milk (or cream!), salt, and pepper. My tip: Add a dash of nutmeg; it elevates the flavor!
11. Mash until smooth and creamy. Don't overmash though; a little texture is nice.
12. Serve the roasted turkey with your delicious mashed potatoes. Add some gravy if you're feeling fancy! Enjoy!