Turkey ships frozen to arrive chilled.
Upon receipt, remove from shipping container and store unopened in refrigerator for up to 5 days or in freezer for up to 1 year.
Side dishes 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 in freezer for up to 10 months. Once opened, store in refrigerator for up to 5 days.

Leave in packaging while thawing.
If frozen, thaw in refrigerator for 3–4 days.
To speed thawing process, use cold-water bath. Allow approx. 30 minutes per lb. (approx. 8–10 hours total). Submerge turkey in cold tap water. Change water every 30 minutes until turkey is thawed.
Cook turkey immediately after it is thawed.

Remove turkey from refrigerator and let it come to room temperature for 1 hour before cooking.
Preheat oven to 350°F.
Remove turkey from bag, taking care to retain any juices and spices in bag.
Place turkey on rack in roasting pan, splayed out so it is flat. Pour any remaining juices and spices in bag over and around breast and legs. Cover breast and wings with foil.
Roast for 1 hour, then remove foil and reduce heat to 325°F. Roast for additional 2 1/2 hours, or until instant-read thermometer inserted into thickest part of thigh reaches 165°F.
Total cooking time should be approx. 3 1/2 hours (approx. 12–14 minutes per pound).
Let rest for 15 minutes before carving.

Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 5–7 minutes. Alternatively, place unopened bag in pot of simmering water until warmed through, approx. 5–7 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 3–5 minutes.

Place unopened bag in pot of simmering water until gravy softens, approx. 12–15 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour gravy in pot. Cook over medium heat until hot, stirring frequently, approx. 3–5 minutes.

For best results, defrost in refrigerator overnight. Transfer sauce to small saucepan and cook over medium-low heat. Stir occasionally until warmed through.
Transfer sauce to small bowl and serve.

Put sealed bag into pot of simmering water until sauce softens, 12–15 minutes. Carefully remove bag, drain water and dry pot. Open bag and pour sauce directly into pot. Cook cranberry sauce over medium heat until hot, stirring frequently, 3–5 minutes.

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

Preheat an oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for about 40 minutes, or until warmed through.
Uncover and bake for an additional 20 to 40 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.

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for about 80 minutes, or until warmed through.
Uncover and bake for an additional 20 to 40 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.

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 37 minutes.
Stir the mashed potatoes, cover and bake for an additional 20 to 30 minutes, or until warmed through. Serves 4 to 6.

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil and transfer to the oven. Bake for 75 minutes. S
tir the mashed potatoes, cover and bake for an additional 20 to 30 minutes, or until warmed through.

Preheat oven to 425°F (220°C). Spread the Brussels sprouts and bacon evenly on a baking sheet and drizzle with about three-quarters of the balsamic dressing. (If the dressing is still frozen, place the sealed bag in simmering water for 5 minutes or until softened.) Roast for about 15 minutes, or until crisp and hot throughout.
For extra crispy Brussels sprouts, broil for an additional 2 to 5 minutes, or until desired doneness. Drizzle with the remaining dressing and serve..

Preheat oven to 425°F (220°C). Spread the Brussels sprouts and bacon evenly on a baking sheet and drizzle with about three-quarters of the balsamic dressing. (If the dressing is still frozen, place the sealed bag in simmering water for 5 minutes or until softened.) Toss the Brussels sprouts with the dressing. Roast for 20 to 25 minutes, or until crisp and hot throughout.
For extra crispy Brussels sprouts, broil for an additional 2 to 5 minutes, or until desire doneness. Drizzle with the remaining dressing and serve.

Preheat oven to 400°F (200°C). Remove the plastic packaging, cover the tray with foil, place on a baking sheet and transfer to the oven. Bake for 35 to 45 minutes, or until the sweet potatoes are warmed through.
Uncover and broil until the top is deep golden brown, 2 to 5 minutes.

Preheat oven to 375°F (190°C). Remove the plastic packaging, cover the tray with foil, place on a baking sheet and transfer to the oven. Bake for 45 to 60 minutes, or until the sweet potatoes are warmed through.
Uncover and broil until the top is deep golden brown, 2 to 5 minutes.

Williams Sonoma Test Kitchen Spatchcock Turkey Dinner Serves 8-10