EAT, DRINK & Give Thanks

Ring in the season in the most delicious way possible —  with a spread of mains, desserts and (vegetarian!) sides fit for a feast with your family and friends. Gather ’round!

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Best Ever Roasted Turkey 

Active 20 min.

Total 3 hr. 45 min.

Serves 8 (with leftovers)

1. Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavity. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff garlic, bay leaves, 8 sprigs thyme and half of onions into main cavity.

2. Tie legs together with kitchen twine. Tuck wing tips underneath body (this will prevent them from burning). Rub turkey with oil and season with 1 tsp salt.

3. Place turkey neck, carrots, celery and remaining onions and thyme in large roasting pan. Place roasting rack in pan and put turkey on top.

4. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 21/2 to 3 hr. (Cover bird loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.)

5. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board, cover loosely with foil and let rest 25 min. Reserve pan and its contents for your favorite gravy. Carve turkey and garnish with grapes and herbs as desired.