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ZU3P45VKV9DY An easy turkey recipe with a delicious self-basting herb butter.  Great for Thanksgiving or anytime.

Thanksgiving Turkey. Photo: Donald CookThis turkey recipe is a winner, and I have been using it for more years than I care to admit.  It is adapted from an old Gourmet Magazine I had.  The original recipe suggested filling the turkey cavity with stuffing, but we know today that that is a dangerous recommendation because the raw turkey juices drip down into the stuffing, which takes a lot longer to heat than the outside of the turkey, breeding bacteria.  Yuck.  Skip that part and just put the stuffing in a separate casserole dish.  Use a roasting pan that is stove-top safe if you want to transform the delicious liquids into a gravy (and you should – it is way better than purchased gravy).  It is Thanksgiving, so pull out all the stops.  This is not a holiday for boxes, cans and jars.  If that’s the only kind of cooking you’re comfortable with, than either use this as an opportunity to venture into a different kind of cooking, or let a reputable grocer make your dinner so you can really relax.  That in between kind of cooking doesn’t fool anybody, and it still takes work.  So get into the holiday and go all or nothing.  Happy Thanksgiving!

Roast Turkey Recipe
12 Servings

• 6 T (3/4 stick) unsalted butter, room temperature
• 1 large shallot (or medium onion), chopped
• 2 teaspoons chopped fresh thyme or ½ teaspoon dried
• 2 teaspoons chopped fresh sage or ½ teaspoon dried rubbed
• 1 18-20 pound turkey (neck & giblets reserved)
• Sausage & Herb Stuffing (if using - see recipe)
• 2 cups chicken stock or canned low-salt broth (16 oz)

1. Mix butter, shallot, and herbs in bowl (can be made 1 day ahead.  Chill.  Bring to room temperature before using.)
2. Preheat oven to 400 degrees F.  Place turkey in roasting pan.  Spoon stuffing (if using) into a baking dish; cover with foil and chill.  Rub herb butter over turkey; tie legs together loosely just to hold shape.  Place neck, giblets and 2 cups stock around turkey in pan.
3. Roast turkey 30  minutes.  Reduce oven temperature to 350 F; continue roasting until meat thermometer inserted into thickest part of thigh registers 175 F, (basting is optional, every 30 minutes, but I find it unnecessary), about 2 ½ hours.  Bake stuffing in dish during final 30 minutes of roasting.  Transfer turkey to platter; tent with foil and let stand 30 minutes.  Continue baking stuffing in dish until hot, about 30 minutes longer.

More Thanksgiving recipes:

Make Ahead Gravy

Spicy Sausage Stuffing

Turkey Breast for One

Corn Custard

Sweet & Spicy Roasted Sweet Potatoes

Amish Neck Pumpkin Pie

Broccoli Cornbread