An Inspired Thanksgiving

The Perfect Turkey: A few simple herbs add an easy twist on the traditional roast turkey. All you need to do is rub a few herbs on the turkey before it goes into the oven, and your family will clamor for seconds. This recipe from Grit’s recipe archives gives you the directions for the herbal rub, as well as directions for the Perfect Roast Turkey and gravy.

Perfect Roast Turkey

1 turkey (10 to 12 pounds) with pop-up timer
1 stick unsalted butter, room temperature
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried sage
1 teaspoon dried marjoram
1 teaspoon dried celery seed
Salt and freshly ground pepper
8 cups turkey stock or canned chicken broth, divided

Place oven rack in lowest position; heat oven to 325°F.

Rinse turkey inside and out with cold water and pat dry. Pull wing tips up and tuck between wings and body; place turkey, breast side up, on a rack in an open roasting pan. Rub turkey with softened butter.

In small bowl, crush herbs together and rub over turkey. Season turkey with salt and pepper.

Tightly cover breast area with aluminum foil. Pour 2 cups stock into the bottom of roaster and roast, basting turkey all over every 30 minutes for about 2 hours (lift up the foil to reach the breast area). Remove foil to allow breast skin to brown; roast for about another hour until the pop-up timer indicates turkey is done.

Remove from oven; loosen browned bits on the bottom of roaster and pour drippings into a 2-quart glass measuring cup. Allow turkey to rest for at least 20 minutes. Serve in roasting pan.

For gravy: After drippings have settled for at least 5 minutes, skim off fat and reserve. Add enough stock or broth to drippings to make 6 cups. Add melted butter to reserved fat to make 1/2 cup. In a saucepan over low heat, heat the turkey fat mixture. Whisk in 1/2 cup all-purpose flour and cook until lightly browned. Add drippings mixture and continue whisking until thickened, about 2 minutes. Keep gravy warm until serving.

Yields 10 to 12 servings.

Stuffed Turkey: Who knew a few vegetables would add such a great taste to your Thanksgiving turkey? Stuffing for your bird doesn’t have to be bread and a few spices. Spice up the dressing with coleslaw mix and water chestnuts – and don’t forget the cheese! Click here for the recipe, Turkey with Vegetable Medley Stuffing, from Grit’s recipe archives.

Turkey with Vegetable Medley Stuffing

1/2 cup butter or margarine
4 cups coleslaw mix (shredded cabbage and carrot)
1 cup chopped onion
1/2 cup finely chopped celery
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon poultry seasoning, optional
1 package (14 ounces) dried herb-seasoned bread cubes
1 1/4 to 1 1/2 cups water or chicken broth
1 turkey (14 to 16 pounds), fresh or frozen (thawed, if frozen)
1 to 2 tablespoons vegetable oil