Thanksgiving Turkey with Corn Pudding, Cornbread, and Pumpkin Pie with Marshmallows

Preheat the oven to 180°C.

Prepare the turkey by patting it dry and rubbing it with olive oil, salt, pepper, rosemary, and thyme.

Place the turkey in a roasting pan and roast for about 2 to 2.5 hours, or until the internal temperature reaches 75°C.

For the corn pudding, mix corn kernels, cream cheese, eggs, milk, and melted butter in a bowl until well combined.

Pour the mixture into a greased casserole dish and bake in the oven for about 45 minutes, or until set and slightly golden on top.

For the cornbread, combine cornmeal, baking powder, sugar, and a pinch of salt in a bowl. Add milk and melted butter, mixing until just combined. Pour into a greased baking dish and bake for 20-25 minutes until golden and a toothpick comes out clean.

For the pumpkin pie, mix pumpkin puree, sugar, cinnamon, nutmeg, and eggs in a bowl. Pour into a prepared pie crust and bake for 45 minutes at 180°C.

In the last 5 minutes of baking the pie, sprinkle marshmallows on top and return to the oven until toasted.

Let the turkey rest for 20 minutes before carving. Serve with corn pudding, cornbread, and pumpkin pie.