Turkey ships fresh with ice packs to arrive chilled and sometimes partially frozen. Refrigerate or freeze the turkey, still in the vacuum-sealed bag, immediately upon receipt; it keeps 3–5 days refrigerated and up to 12 months frozen.
Side dishes and pie ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store unopened green beans in freezer for up to 9 months.
Upon receipt, store unopened mashed potatoes and stuffing in freezer for up to 10 months. Once opened, stored in refrigerator and enjoy within 5 days.
Upon receipt, remove pie from the bakery box and store in the freezer for up to 1 month, or defrost in the refrigerator overnight and keep for up to 7 days.

If you need to cook your frozen turkey in the next couple of days, we recommend softening the bird in the refrigerator. Below are the USDA's recommended refrigerator thawing times:

4 to 12 pounds – 1 to 2 days

12 to 16 pounds – 2 to 3 days

16 to 20 pounds – 3 to 4 days

If you need to cook your turkey in less than one day, we recommend softening your bird in a cold-water bath. Allow approx. 30 minutes per pound. Submerge the turkey (in the original bag) in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
Below are the USDA's recommended cold water thawing times:

4 to 12 pounds – 2 to 6 hours

12 to 16 pounds – 6 to 8 hours

16 to 20 pounds – 8 to 10 hours

Before roasting, bring the bird to room temperature.
A turkey is easier to prepare and roasts more evenly and faster if left unstuffed; the stuffing can be baked separately. The times listed below are calculated for an unstuffed turkey.
Place turkey, breast side up, on a rack in a roasting pan and roast at 400°F for 30 minutes. Then reduce the oven temperature to 325°F and continue roasting until done. Allow 13 to 15 minutes per pound.

Before roasting, bring the bird to room temperature.
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey. To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth. To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart at left, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.

The breast and thighs must reach different internal temperatures for ideal doneness. The breast should register 165°F and the thigh, 175°F. Begin testing for doneness 30 minutes to 1 hour before the total roasting time is reached. To test the breast using an instant-read thermometer, insert it into the meatiest part, several inches above the wings. To test the thigh, insert the instant-read thermometer alongside the opening of the main cavity underneath the drumstick, away from the bone. This is the meatiest part of the thigh.

The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3°F to 4°F below the minimum temperature. Then cover the bird loosely with aluminum foil. If roasting a stuffed bird, be sure the stuffing reaches 165°F. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it moist and easier to carve. If roasting a stuffed bird, remove all of the stuffing at serving time.

For best results, defrost the green bean almondine in the refrigerator overnight.
Position a rack in the top third of an oven and set to broil.
Lightly spray a half baking sheet with cooking spray, and evenly distribute the green beans across the baking sheet.
Broil for 4 to 10 minutes, until completely warmed through, tossing the green beans halfway through cook time.
Transfer to a platter and serve.
Test Kitchen Tip: For blistered green beans, broil a few minutes longer, until you see some charring along the tips of the green beans.

From Thawed

Preheat oven to 375°F (190°C).
Remove the plastic packaging, cover the tray with foil and transfer to the oven.
Bake for 30 minutes.
Uncover the mashed potatoes, stir, cover with foil and bake for an additional 10 to 15 minutes, or until warmed through.

From Frozen

Preheat an oven to 375°F (190°C).
Remove the plastic packaging, cover the tray with foil and transfer to the oven.
Bake for 60 minutes.
Uncover the mashed potatoes, stir, cover with foil and bake for an additional 10 to 15 minutes, or until warmed through.

From Thawed

Preheat an oven to 375°F (190°C).
Remove the plastic packaging, cover the tray with foil and transfer to the oven.
Bake for 37 to 40 minutes, or until warmed through.
Uncover and bake for an additional 20 minutes, or until the stuffing is golden brown and crisp.
Let the stuffing cool for 5 to 10 minutes before serving.

From Frozen

Preheat oven to 375°F (190°C).
Remove the plastic packaging, cover the tray with foil and transfer to the oven.
Bake for 75 to 80 minutes, or until warmed through.
Uncover and bake for an additional 20 minutes, or until the stuffing is golden brown and crisp.
Let the stuffing cool for 5 to 10 minutes before serving.
Test Kitchen Tip: If you prefer stuffing with a deep caramel-brown crust, finish under the broiler for 2 to 3 minutes.

Williams Sonoma Complete Thanksgiving Free-Range Turkey Dinner, Serves 12