The star of Thanksgiving dinner.

  • 2 tablespoons poultry seasoning
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 4 tablespoons vegetable oil
  • 2 bay leaves
  • 1 turkey, 12 -13 pounds

Preheat oven to 350 degrees F.

Combine all ingredients (except the turkey, of course!) in a bowl and mix well. Set aside.

Take off the metal wire that holds the turkey’s legs together. Remove neck and giblets and set aside.

Rinse the turkey, neck and giblets thoroughly in cool water. Dry the turkey and parts thoroughly. Fold the wings under the bird with the tips resting against the back.

Unless you have a non-stick roaster, line the roasting pan with heavy foil and place the rack inside the pan. Place the turkey breast side down on the rack. Rub some of the seasoning oil into the back and sides of the turkey. Flip the bird over and coat with the remaining oil. Place giblets in pan beside bird.

Place the roasting pan in the oven. Turkey should be cooked for 15 minutes per pound. The bird is done when a meat thermometer registers 175 to 180 degrees at the thigh and the thickest part of the breast. Let the bird rest 20 minutes before carving to allow juices to settle and prevent the breast meat from being dry.

Giblet Gravy

  • Drippings from turkey
  • 5 tablespoons flour
  • 3 cups chicken or turkey stock
  • Chopped turkey giblets from roasting pan
  • Salt & pepper to taste

When turkey is done, remove from pan and set on carving board. Place roasting pan over 2 burners on top of stove. Cook flour in turkey drippings until it turns brown, stirring constantly.Add the stock and enough water to make 3 cups.Stir over medium heat until thick; add giblets and salt and pepper to taste.

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