Four Recipes for the Nov. 26 Table

Thanksgiving falls on Nov. 26, 2026, and home cooks are preparing a menu that blends classic sides with specific preparation methods. A recent compilation from QNS outlines four recipes designed to serve a large group, ranging from a 12-pound turkey to a pumpkin pie.

The centerpiece of the meal is a roast turkey prepared with herb butter. The recipe calls for a 12-pound bird, which is thawed, rinsed, and patted dry. Cooks are instructed to mix four tablespoons of unsalted butter with chopped rosemary, sage, and thyme. This mixture is rubbed under the skin of the breast, which requires loosening the skin from the neck end without tearing it. The turkey is then stuffed with cornbread and sausage, trussed with cotton kitchen twine, and placed breast-down in a roasting pan.

The pan also holds the reserved neck, giblets, and vegetables including carrots, onions, and celery. The turkey roasts at 350 degrees Fahrenheit for one hour. It is basted every 30 minutes with the pan liquids. The internal temperature is monitored until it reaches 125 degrees Fahrenheit, a process that takes about three hours. The oven temperature is then raised to 400 degrees. The bird cooks for another 45 to 60 minutes until it reaches 180 degrees Fahrenheit. It rests for 30 minutes under loose foil before carving.

A side dish of mashed potatoes is recommended to accompany the turkey. The method involves boiling quartered potatoes in cold, salted water until they are tender, which takes approximately 15 minutes. The potatoes are mashed by hand with melted butter, warmed milk, and salt. The list suggests optional additions to change the texture and flavor, including sour cream, Greek yogurt, cream cheese, or various cheeses like cheddar and gouda. Roasted garlic, caramelized onions, and fresh herbs are also listed as potential mix-ins.

Cranberry sauce is described as the easiest component of the meal, requiring only 15 minutes of active time. The recipe uses a 12-ounce bag of fresh or frozen cranberries, three-quarters of a cup of granulated sugar, and half a cup of fresh orange juice. These ingredients are combined in a saucepan with half a cup of water and one tablespoon of orange zest. The mixture simmers for about 10 minutes until the berries pop. It cools for 30 minutes before being refrigerated. The sauce can be made three days in advance.

Green bean casserole is included as a staple that has appeared on Thanksgiving tables since 1955. The dish was created by chef Dorcas Reilly at the Campbell’s Test Kitchen. The recipe uses two 15-ounce cans of cut green beans, one 10.5-ounce can of condensed cream of mushroom soup, and three-quarters of a cup of milk. These are mixed with half of a 2.8-ounce can of French fried onions in a 1.5-quart dish. The casserole bakes at 350 degrees Fahrenheit for roughly 25 minutes. The remaining fried onions are sprinkled on top, and the dish returns to the oven for five more minutes.

The meal concludes with a pumpkin pie. The recipe requires a 9-inch unbaked pie crust, a 15-ounce can of pumpkin puree, and a 12-ounce can of evaporated milk. The filling is made by beating two large eggs with the pumpkin and spices, including cinnamon, ginger, and cloves. The evaporated milk is stirred in gradually. The pie bakes at 425 degrees Fahrenheit for 15 minutes. The temperature is then lowered to 350 degrees Fahrenheit for an additional 40 to 50 minutes. The pie is done when it is set and wiggles gently. It cools on a wire rack before serving.

The article notes that the green bean casserole recipe is commonly seen on Campbell’s soup can labels. The pumpkin pie can be served with whipped cream and a caramel pecan topping. The turkey recipe references a source from Martha Stewart, while the mashed potatoes are attributed to Spend with Pennies. The cranberry sauce comes from Mom on Time Out, and the green bean casserole is sourced from allrecipes.