1. Prepare the Turkey: Preheat oven to 325°F (160°C). Remove giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water and pat dry thoroughly with paper towels.

2. Seasoning: In a small bowl, mix softened butter with salt, pepper, chopped rosemary, and thyme. Loosen the skin over the breast and thighs, and spread about half of the butter mixture directly onto the meat under the skin. Rub the remaining butter mixture all over the outside of the turkey.

3. Stuffing the Cavity: Place quartered onion, carrots, celery, smashed garlic, and lemon halves into the turkey cavity.

4. Roasting: Place the turkey on a rack in a large roasting pan. Drizzle with olive oil. Roast for 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). Baste every 30-45 minutes with pan drippings.

5. Resting: Once cooked, remove the turkey from the oven, tent loosely with foil, and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist turkey.

1. Preheat Oven: Preheat your oven to 300°F (150°C).

2. Prepare Ham: Place the spiral-cut ham in a large roasting pan, cut-side down. Cover loosely with foil.

3. Bake Ham: Bake for approximately 1 hour and 15 minutes, or about 10 minutes per pound, until heated through.

4. Prepare Glaze: While the ham bakes, whisk together honey, brown sugar, Dijon mustard, cinnamon, ground cloves, and orange juice in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture is well combined. Bring to a gentle simmer for 2-3 minutes, then remove from heat.

5. Glaze and Finish: During the last 20-30 minutes of baking, remove the foil and generously brush the ham with the glaze. Return to the oven, uncovered, and continue to bake, brushing with glaze every 10 minutes, until the ham is beautifully caramelized and sticky.

1. Mushroom Mixture (Duxelles): Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes. Add chopped mushrooms and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are browned, about 15-20 minutes.

2. Flavoring: Add minced garlic and cook for another minute until fragrant. If using, pour in the red wine and cook until almost completely evaporated. Stir in fresh parsley, fresh thyme, and breadcrumbs. If desired, stir in cream cheese until melted and combined. Season with salt and pepper to taste. Let the mixture cool completely.

3. Assemble Wellington: Preheat oven to 400°F (200°C). Lightly flour a clean surface. Roll out one sheet of puff pastry slightly to about a 10x12-inch rectangle. Spread half of the cooled mushroom mixture evenly over the pastry, leaving a 1-inch border on all sides.

4. Fold and Seal: Moisten the edges of the pastry with a little water. Place the second sheet of puff pastry over the mushroom mixture. Press down gently to remove air, then seal the edges firmly around the filling. You can create a decorative crimp with a fork.

5. Bake: Brush the top of the Wellington with beaten egg wash. For a decorative top, lightly score the top of the pastry with a sharp knife (being careful not to cut all the way through). Place on a parchment-lined baking sheet.

6. Baking: Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Let rest for 5-10 minutes before slicing and serving.