Unstuffed roast turkey

USDA: unstuffed turkey at 325°F; 8–12 lb takes 165–180 min, 12–14 lb 180–225 min, 14–18 lb 225–255 min. Stand 20 min before carving.

Prep: 20 min per batch. Additional reservation allowance: 15 min.

Plain whole turkey; optional water in the pan. No stuffing, butter or seasoning blend.

Start fully thawed. Use a thermometer, not the clock, to confirm doneness. Check injected solutions and packaging.

Turkey prep and 15 min carving are planner estimates. Roasting uses the upper USDA range, with 15 min added for preheat and buffer. At 12 lb and 14 lb, we choose the longer adjacent band. For example, 8 lb uses 180 min roasting.

Creamy mashed potatoes

Serves 6; prep 10 min, boil about 15 min, dry over low heat 2 min. Heat milk and butter separately, then mash.

Prep: 10 min per batch. Additional reservation allowance: 18 min.

1.5 kg potatoes, 125 ml milk, 1 tbsp butter, 4 tbsp crème fraîche per batch; salt and pepper.

Contains milk. Reserve 2 burners per batch, including the separate milk pan. Boil until tender.

Boiled green beans

Prep 5 min; boil 5–7 min. Nutrition divides the batch into 6 small side portions. Ignore the inconsistent total-time header.

Prep: 5 min per batch. Additional reservation allowance: 13 min.

1 lb green beans, 4 cups water, 1 tsp salt, 2 tbsp butter per batch; seasoning.

Contains milk. No almonds included. Boil until the texture you want, then drain and toss.

Roasted carrots

Serves 6; prep 10 min; roast larger store-bought carrots 25–30 min at 425°F, in a single layer.

Prep: 10 min per batch. Additional reservation allowance: 20 min.

2 lb carrots, 2 tbsp olive oil, 1 tsp kosher salt, ¼ tsp pepper per batch. No honey.

Use cut store-bought carrots, one tray per batch. Check tenderness; larger pieces can need longer.

Orange cranberry sauce

Serves 8; prep 5 min, cook 10 min. Fresh cranberries simmer 8–10 min. Keeps refrigerated for a week.

Prep: 5 min per batch. Additional reservation allowance: 10 min.

100 g light muscovado sugar, 100 ml orange juice, 250 g fresh cranberries per batch.

Make the day before. Cooling is not timed by the recipe; refrigerate promptly in shallow containers.

Smoky red lentil stew

Serves 4; prep 15 min, cook 15 min. Sauté 5–6 min, garlic 30 sec, simmer dry split red lentils 7–10 min.

Prep: 15 min per batch. Additional reservation allowance: 15 min.

3 tbsp olive oil, 2 carrots, 1 onion, 2 celery stalks, 3 garlic cloves, 1 tbsp balsamic vinegar, 2 tbsp smoked paprika, ¼ tsp each cumin and cayenne, 1¼ cups dry red lentils, 4 cups vegetable stock, 2 tbsp lemon juice; herbs, salt and pepper per batch.

Use dry split red lentils, not canned lentils. No optional yogurt or bread. Check stock and seasonings.