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Thanksgiving Dinner Recipes for the Residence Halls

November 23, 2021

By: Ann Cui, 2021-22 Marketing Intern 

Staying on campus during Thanksgiving break? No need to get takeout! Connect with your friends and try to make Thanksgiving dinner in the kitchen in your community. Pots and pans are available as an enhancement at your Community Office! Here are some recipes for traditional Thanksgiving foods, including homemade cranberry sauce, mashed potatoes, and roasted turkey. Try them out with your friends! 

Microwave Homemade Cranberry Sauce 

6-8 servings  

Total time: 10 min 


  • 1 c. granulated sugar 
  • ½ c. water 
  • ½ lb. fresh cranberries 


  1. In a microwave safe bowl, mix together cranberries, sugar and water. Cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). Chill before serving.  

Mashed potatoes  

6-8 servings  

Total time: 30 min 


  • 3 lb. mixed potatoes, such as russets & Yukon Golds 
  • Kosher salt 
  • 1/2 c. (1 stick) butter, plus 2 tablespoons for garnish 
  • 1/2 c. milk 
  • 1/2 c. sour cream 
  • Freshly ground black pepper 


  1. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. 
  2. Use a potato masher to mash potatoes until smooth. 
  3. Meanwhile, in a small saucepan, melt butter and milk until warm. 
  4. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. 
  5. Season mashed potatoes generously with salt and pepper. 
  6. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving. 

Roasted Turkey 

8 servings  

Total time: 3 hr 15 min 


  • 1 (12-14 lb.) whole turkey, neck and giblets removed 
  • Kosher salt 
  • Freshly ground black pepper 
  • 1 onion, cut into wedges 
  • 1 bunch thyme 
  • Small handful rosemary sprigs 
  • Small handful sage leaves 
  • 1 head garlic, halved crosswise 
  • 1/2 c. melted butter 
  • 2 c. low-sodium chicken broth 


  1. Position rack to the lower third of your oven and preheat the oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. 
  2. Brush melted butter all over the turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to the oven and cook for 30 minutes, then reduce oven temperature to 350°. 
  3. Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours. 
  4. Tent cooked turkey with aluminum foil and let it rest for 20 minutes before carving. 

Tips for using the oven: 

  • Press BAKE
  • Set your desired temperature  
  • Press START 

Reference for recipe and photos: and 

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