Thanksgiving All-Stars

Behold: Gathered in one place, our most popular, most tried-and-true recipes from 24 years of Turkey Day menus.

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Readers come back to these keepers again and again because, unsurprisingly, they're real simple and real good.

Roast Turkey with Oranges & Herbs

ACTIVE TIME 40 MINUTES

TOTAL TIME 2 HOURS, 40 MINUTES

SERVES 8 TO 10

1 12-to-14-lb. whole turkey,

giblets removed

3 medium yellow onions

4 small oranges, halved

Kitchen string (optional)

3 carrots, chopped (about 11⁄2 cups)

1 stalk celery, chopped (about 1 cup)

1 head garlic, halved crosswise

1⁄4 cup olive oil or unsalted butter, melted

2 Tbsp. kosher salt

2 tsp. freshly ground black pepper

1 bunch fresh sage

PREHEAT oven to 425°F with rack in lowest position. Pat turkey dry inside and out with paper towels. Halve 1 onion; place it and 2 orange halves inside turkey cavity. Tuck wings under body. If desired, tie drumsticks together with string.

CUT remaining 2 onions into wedges. Place onion wedges, carrots, celery, and garlic in a metal roasting pan fitted with a wire rack. Transfer turkey to rack. Drizzle turkey skin with oil; spread evenly over skin. Loosen skin gently on breast and thighs; rub salt and pepper evenly under and over skin.

ROAST turkey until lightly browned, 30 to 45 minutes. Add 1 cup water to roasting pan. Reduce oven temperature to 350°F.

RETURN turkey to oven and roast until a thermometer inserted in a thigh reads 170°F, 40 minutes to 1 hour. (Tent with foil if turkey browns too quickly.)

TRANSFER turkey to a large carving board. (If making gravy, reserve juices in roasting pan.) Let turkey rest for 30 to 60 minutes before carving. Garnish with sage and remaining orange halves.

Garlicky Green Beans with Pine Nuts

ACTIVE TIME 15 MINUTES

TOTAL TIME 20 MINUTES

SERVES 6 TO 8