We designed this meal for four with a feast in mind—most appetites will find that they'll have excellent leftovers the next day.
It all starts with the turkey. We brine a 12- to 14-pound Diestel all-natural turkey with salt, lemon, garlic, rosemary, and thyme. Then roast it to a juicy and beautiful brown. You get half of the bird, including a breast and a leg—that's 6 to 7 pounds of turkey.
Fill out the plate with a mix of roasted brussels sprouts and butternut squash, mashed Yukon Gold potatoes, stuffing chock full of Italian sausage, and orange-scented cranberry sauce. And gravy. It ain't Thanksgiving without gravy.
You've just made Thanksgiving dinner happen—nice work!
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Pure Cane Sugar
Servings Per Container: 4.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.