Thanksgiving is only a week away. It's one of the few excellent times of the year outside of the summer to get away and gather with your family and friends. It's also one of the best times of the year to pig out. To celebrate the start of the season, below is a list of excellent recipes. If you still haven't had time to think about Thanksgiving dinner yet, all of these mouthwatering recipes are sure to get your tummy rumbling.

Juicy Thanksgiving Turkey

Recipe and photo by Kirsten

Ingredients:

2 tablespoons dried parsley

2 tablespoons ground dried rosemary

2 tablespoons rubbed dried sage

2 tablespoons dried thyme leaves

1 tablespoon lemon pepper

1 tablespoon salt

1 (15 pound) whole turkey, neck and giblets removed

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 carrot, chopped

1 (14.5 ounce) can chicken broth

1 (750 milliliter) bottle champagne

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Perfect Mashed Potatoes

Recipe and photo by Chef John

Ingredients:

3 large russet potatoes, peeled and cut in half lengthwise

1/4 cup butter

1/2 cup whole milk

salt and ground black pepper to taste

Directions:

Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Sesame Green Beans

Recipe and photo by SPRUCETREE18

Ingredients:

1 tablespoon olive oil

1 tablespoon sesame seeds

1 pound fresh green beans, cut into 2 inch pieces

1/4 cup chicken broth

1/4 teaspoon salt

freshly ground black pepper to taste

Directions:

Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Make-Ahead Turkey Gravy

Recipe and photo by Chef John

Ingredients:

1 large onion, chopped

2 carrots, chopped

2 ribs celery, chopped

2 teaspoons vegetable oil

2 large turkey wings

2 tablespoons cold water

10 cups cold water

4 sprigs fresh thyme

2 cloves garlic (optional)

3 tablespoons butter

1/2 cup all-purpose flour

salt and ground black pepper to taste

1 pinch cayenne pepper

Directions:

Preheat oven to 400 degrees F (200 degrees C). Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables. Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons. Strain turkey stock and reserve 6 cups of stock; discard all the solids. Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Caramel Apple Cranberry Pie

Recipe and photo by Goldilocks19

Ingredients:

1 pastry for a 9-inch double crust pie

2 tablespoons lemon juice

4 Granny Smith apples

1/2 cup butter

1 tablespoon all-purpose flour

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon vanilla extract

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup dried cranberries

1 tablespoon white sugar (optional)

1/2 teaspoon ground cinnamon (optional)

Directions:

Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry. Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside. Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly. Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie. Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.