1. 1. Preheat the oven to 325°F (165°C).
   2. Rinse the turkey inside and out, then pat it dry.
   3. Rub melted butter all over the turkey and season it with salt and pepper.
   4. Stuff the turkey cavity with the onion, lemon, and herbs.
   5. Place the turkey on a rack in a roasting pan, breast side up. Pour 1 cup of chicken broth into the pan.
   6. Roast the turkey in the preheated oven, basting occasionally until a meat thermometer reads 165°F (75°C) in the thickest part of the thigh, about 3-3.5 hours.
   7. Meanwhile, prepare the stuffing by melting butter in a large skillet over medium heat. Add celery, carrots, and onion; sauté until soft.
   8. In a large bowl, combine bread cubes, sautéed vegetables, parsley, sage, thyme, salt, and pepper.

<li Gradually stir in chicken broth until the mixture is moistened.

• Transfer to a greased baking dish and bake at 325°F (165°C) for 30 minutes or until lightly browned on top.
• For the mashed potatoes, boil potatoes until fork-tender, drain and mash with heavy cream, butter, salt, and pepper.
• For the gravy, strain turkey drippings into a saucepan and heat over medium heat.
• Whisk in flour to form a paste and cook for 1 minute. Gradually whisk in chicken broth, continuing until smooth and thickened.
• For the cranberry sauce, combine cranberries, sugar, water, and a cinnamon stick in a pot. Cook over medium heat until berries pop and sauce thickens, about 10 minutes.
• Let the turkey rest for 20 minutes before carving.
• Serve the turkey with stuffing, mashed potatoes, gravy, and cranberry sauce.