I realize it's still a little over a week away, but the turkey is the BIG DEAL on Thanksgiving Day.  It warrants planning.  If you've made the Thanksgiving Turkey in the past, you know there are several different ways to season it, and bake, grill or deep-fry it.  If you've never made a Thanksgiving turkey, you've probably been scouring cookbooks, the internet, or asking for advice from others.  Taste of Home can end your search for the perfect recipe and you can move on to your salads, rolls and side dishes.  Here's Taste of Home's Herb Roasted Turkey Recipe, check it out!


1/2 cup olive oil, divided

4 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon pepper

1 turkey (14 to 16 pounds)

8 fresh sage leaves plus 4 fresh sage sprigs, divided

6 fresh thyme sprigs, divided

4 medium onions

5 celery ribs

5 medium carrots

3 medium parsnips


In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks.

Cut onions into wedges and the celery, carrots and parsnips into 2-in. lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme. Place remaining vegetables in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining oil.

Bake at 325° for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy. Yield: 14 servings.

Email pictures of your Thankgiving Turkey to me, cathykates@kkcb.com.  I'm always proud when I try to make something for the first time and it actually turns out looking like the picture!!!

Information via:  Taste of Home