First, preheat your oven to 325°F (165°C). Pat the turkey dry and season it generously inside and out with salt and pepper.

In a mixing bowl, combine softened butter with minced garlic, rosemary, thyme, and sage until well blended.

Gently slide your hand under the turkey skin over the breast to loosen it. Smear some of the aromatic herb-butter mix directly onto the meat beneath the skin.

If desired, stuff the cavity with lemon slices and onion quarters.

Place the turkey in a roasting pan and pour chicken broth around the base.

Roast for approximately 13-15 minutes per pound, basting every 30 minutes. The turkey is done when juices run clear, and an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.

Start by boiling a large pot of salted water. Add the quartered potatoes and garlic, cooking until tender—about 15-20 minutes.

Drain and let them sit for a moment to steam dry.

In a separate saucepan, combine milk and butter over low heat until melted but not boiling.

Mash the potatoes and garlic together in a large bowl until smooth, gradually incorporating the milk mixture.

Stir in sour cream, then season to taste with salt and pepper.

Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.

Pour the filling into the prepared pie crust.

Bake for 15 minutes at high heat, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes.

The pie is done when a knife inserted into the center comes out clean. Allow it to cool before serving.