It is a good idea to start simple when first mastering the task of the Thanksgiving meal and roasting the turkey.  For that reason, I suggest focusing on roasting the bird without the stuffing inside the cavity.  There are lots of great options for stuffing the bird with fruits and spices that are easy to prepare.  One of my favorites is to use lemon and apples along with a dry rub of seasonings.

  Use a small bowl to mix: 3 teaspoons chopped garlic (fresh or jarred), 2 teaspoons of ground sage, 1 teaspoon thyme leaves and 2 teaspoons of chopped rosemary.  If you have fresh herb sprigs available they are especially nice to use with the fruit.  Place the bowl of rub aside.

One 16 pound turkey

1 stick butter, room temperature

salt, finely ground sea salt is preferred

1 lemon halved

1-2 apples quartered

high grade organic chicken broth-optional

Adjust the baking racks inside the oven to accomodate the roasting pan.  Preheat the oven to 350 degrees.

Remove the turkey from the refrigerator 30 minutes before roasting.  Clean the turkey cavity by removing and discarding the interior package containing the neck and giblets.   Wash the bird thoroughly inside and out.  Set the turkey inside the interior rack of the roasting pan and pat dry.  Sprinkle the inside cavities with the dry rub.  Place the lemon and apple quarters in the cavity.  Rub the outside of the turkey with butter.

Roast the turkey for 2 1/2- 3 hours.  Set the timer to check and baste the turkey after the first 45 minutes.  Use the juices that drain from the bird for basting.  If the turkey is not releasing enough juice with which to baste, use the broth for basting.  Continue to check the progression of the turkey every hour.  If the bird starts to brown too early, tent the top of the bird with aluminum foil.  The turkey should look golden brown all over and test 180 degrees when inserted at the thickest part of the thigh.

Allow the turkey to rest 30-45 minutes before carving to serve.

These are the very basics for getting started with your turkey roasting.  With experience and creativity you will develop your own signature style for your Thanksgiving dinners.   In my presentations I stress the importance of feeling comfortable with new skills and techniques and advancing the process as your confidence builds.   The most important element of hospitality is finding the recipes and organization that allow you to feel totally present with your guests.  I hope that my suggestions can help you reach that goal.

 As you gather with your family and friends to begin this season of joy and generosity, I wish for you the blessing of gratefulness and the gift of peace…Jan