Prepare and season the turkey

• Remove the turkey from its packaging and take out the contents, then rinse and dry it thoroughly.
• Rub the outside with olive oil, salt, marjoram, thyme and rosemary.
• Separate the breast skin and slide a stick of butter under each side.
• Lay celery stalks in the roasting pan and set the turkey on top.

Make the stuffing and truss

• Prepare the boxed stuffing following the package directions, adding one egg per box.
• Stuff both the neck and the main cavity of the turkey.
• Secure the loose neck skin with toothpicks, tie the legs with cooking twine and fold the wings back.
• Add more seasoning to the outside of the turkey.

Roast the turkey

• Cover the turkey with a foil hood, leaving vent holes on each side.
• Roast at 175 °C (350 °F), about 20 minutes per pound, removing the foil for the last hour to brown the skin.
• Check the thickest part reaches 74 °C (165 °F), then let the turkey rest.

Hard-boil the eggs

• Cook the eggs at high pressure for 6 minutes, natural release for 6 minutes, then an ice bath for 6 minutes.
• Roll the eggs on a hard surface to loosen the shells, rinse and peel.
• Halve lengthwise and remove the yolks.

Make the deviled egg filling

• Mash the yolks with a fork.
• Mix in mayonnaise, mustard, relish, salt, onion powder and garlic powder.
• Pipe or spoon the filling back into the egg whites.

Warm the corn

• Heat the corn with a little water and butter until hot.

Boil and mash the potatoes

• Peel the potatoes and cut into even pieces.
• Cover with cold water, add salt and boil until fork tender.
• Drain and mash until no large chunks remain.
• Stir in heavy cream, butter and sour cream, then season with salt, onion powder, garlic powder and parsley.

Blanch the green beans

• Trim both ends of the green beans and halve the larger ones.
• Boil in a large pot of cold salted water for 10 to 20 minutes.
• Transfer to an ice bath to stop the cooking.

Sauté the green beans

• Sauté the cooled green beans in butter with garlic.
• Season with seasoned salt.

Warm the rolls

• Wrap the Parker rolls in foil and heat in the oven for a few minutes.

Make the gravy

• Heat the turkey gravy in a saucepan.
• Whisk in the turkey drippings to loosen it and add flavor.

Carve and serve

• Cut off the twine and remove the legs.
• Carve the turkey and serve everything together.