Thanksgiving in the United States is one of the most meaningful moments of the year. Beyond the turkey and the festive atmosphere, it’s a deeply cultural celebration that brings together tradition, gratitude, and family. With modern life and busy schedules, many people look for easy, quick, and reliable recipes to prepare a complete dinner without any hassle.
This blog includes:
Practical tips for people with limited time.
A full traditional turkey recipe made in a 7 liter pot, perfect for busy households.
Classic side dishes: cranberry sauce, mashed potatoes with gravy, bread stuffing, and grilled vegetables.
Cooking times, temperatures, and organization tips.
This holiday is celebrated on the fourth Thursday of November and represents a moment to give thanks, share a homemade meal, and spend time with family.
The most iconic elements include:
Turkey as the main dish.
Classic cranberry sauce.
Traditional bread stuffing.
Mashed potatoes with gravy.
Grilled vegetables like Brussels sprouts or green beans.
Turkey in a 7-quart pot with vegetables and mashed potatoes
This recipe is designed for anyone who wants a delicious dish without using the oven for hours. Cooking the turkey in a 7 quart pot helps keep the meat moist and cuts down the overall cooking time.
Ingredients
For the turkey (8 to 10 pounds, perfect for a 7-quart pot):
1 small thawed turkey (8–10 lb)
2 tablespoons salt
1 tablespoon black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
4 tablespoons butter
1 large onion, quartered
3 garlic cloves
2 carrots, chopped
2 celery stalks
2 cups chicken or turkey broth
For the stuffing:
4 cups toasted bread cubes
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 cup broth
Salt, pepper, and dried herbs to taste
For the mashed potatoes with gravy:
4–5 large potatoes
3 tablespoons butter
½ cup warm milk
Salt to taste
For the gravy: turkey drippings + 1 tablespoon flour + ½ cup broth
For the grilled vegetables:
Brussels sprouts or green beans
Olive oil
Salt and pepper
Optional garlic powder
For the cranberry sauce:
1 bag fresh cranberries (12 oz)
1 cup sugar
1 cup water
Preparation for the 7 quart pot turkey
To start preparing the turkey, it’s important to pat it completely dry with paper towels, this helps the seasoning stick better. In a small bowl, mix the salt, pepper, paprika, garlic powder, and onion powder; this will be your main seasoning blend. Rub the mixture all over the turkey, making sure to cover both the outside and the inside of the cavity. Then spread butter over the skin and on the most exposed areas; this adds moisture and helps with browning.
Once the turkey is seasoned, get the 7 quart pot ready by placing the onion, garlic cloves, carrots, and celery on the bottom. These vegetables will act as an aromatic base and keep the turkey from touching the bottom of the pot. Pour in the two cups of broth and place the turkey on top of the vegetables, breast side up, to ensure even cooking.
For stovetop cooking, keep the heat at medium-low and cook for about two and a half to three and a half hours, depending on the size of the turkey. If you're using an electric pot or Dutch oven, set it to medium heat and cook for about three hours. The best indicator that the turkey is fully cooked is the internal temperature: it should reach 165°F in the thickest part of the thigh. If you want a golden, crisp finish, transfer the turkey to the oven for 10 to 15 minutes at 450°F.
To make the classic stuffing, melt butter in a large skillet. Add the onion and celery, and sauté for about five to six minutes until they soften slightly. Add the bread cubes and mix so they absorb the butter. Gradually pour in the broth until you get a soft but not overly wet consistency. Season with your favorite herbs and salt to taste. If you prefer a crispy top, bake it for twenty minutes at 375°F.
For the mashed potatoes, boil the peeled potatoes for twenty to twenty-five minutes until completely tender. Mash them and mix with butter and warm milk, adjusting the salt to your liking. For the gravy, use one cup of the drippings left in the pot and whisk in one tablespoon of flour until it thickens. If you need more volume, add a bit of broth.
Grilled vegetables are also a simple and classic side. Place the Brussels sprouts or green beans in a bowl and toss with olive oil, salt, and pepper. Roast them for twenty minutes at 400°F and, if you want a stronger flavor, sprinkle a little garlic powder at the end.
For the homemade cranberry sauce, bring the water and sugar to a boil until the sugar fully dissolves. Add the cranberries and cook for ten minutes, just until they burst and release their natural juices. Once you remove it from the heat, let it cool so it thickens naturally.
Practical Tips
How much turkey do I need per person?
Generally, 1 to 1.5 pounds per person.
Can I cook a frozen turkey in a pot?
It must be fully thawed to cook safely.
Can I prepare the turkey a day ahead?
Yes. Cook the turkey, save the drippings, and reheat it covered to keep it moist.
What if the gravy turns out too thick?
Add warm broth until you reach the texture you want.
How long does turkey last in the fridge?
About 3 to 4 days in an airtight container.
Thanksgiving doesn’t have to be complicated, even if you’re working with a tight schedule. With this recipe adapted for a 7 quart pot, you can enjoy a juicy turkey paired with the classic flavors that have defined this holiday for generations: stuffing, cranberry sauce, mashed potatoes with gravy, and grilled vegetables.
With good planning, simple ingredients, and an efficient method, any busy family can enjoy a memorable, authentic Thanksgiving dinner full of tradition.
Click here to get the 7 quart pot that’s perfect for making this turkey.
