Be Thankful for Time Spent with Loved Ones over This Exquisite Dish

With this delicious Thanksgiving meal, there is plenty to be thankful for.

Classic Roast Turkey


  • 1 8-pound turkey, thawed

  • Salt

  • Ground black pepper

  • Old-fashioned bread stuffing*

  • Vegetable oil

  • Turkey pan gravy*

*Recipe below


  1. Preheat oven to 325 degrees F. Rinse turkey neck and body cavities; pat dry with paper towels. If desired, sprinkle body cavity with salt and pepper. If desired, spoon stuffing loosely into neck and body cavities. Skewer turkey neck skin to back of turkey.

  2. Tuck ends of drumsticks under band of skin across the tail or into wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under the back of turkey.

  3. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with salt and pepper. If desired, insert an ovenproof meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil.

  4. Roast turkey for 2 hours, 15 minutes. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 45 minutes more (60 to 75 minutes, if turkey is stuffed) or until meat thermometer registers 180 degrees F and the center of the stuffing (if using) is 165 degrees F. (The juices should run clear, and drumsticks should move easily in their sockets.)

  5. Remove turkey from oven. Cover loosely with foil; let stand for 15-20 minutes before carving. Transfer turkey to cutting board. Carve turkey. Serve.

Turkey Pan Gravy


  1. After moving turkey to cutting board, pour pan drippings into large glass measuring cup. Scrape browned turkey bits from pan into cup.

  2. Skim and reserve fat from drippings. Pour 1/4 cup fat into 2-quart saucepan. Discard remaining fat.

  3. Stir in 1/4 cup all-purpose flour. Add enough reduced-sodium chicken broth to remaining drippings in measuring cup to equal 2 cups total liquid.

  4. Add broth mixture to flour mixture in saucepan. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more.

  5. Strain gravy into serving dish. Season to taste with salt and black pepper.

Old-Fashioned Bread Stuffing


  • 1 1/2 cups (about 3 stalks) celery, chopped

  • 1 cup onion, chopped

  • 1/2 cup butter

  • 1 tablespoon fresh sage or 1 teaspoon poultry seasoning or ground sage

  • 1/4 teaspoon black pepper

  • 12 cups dry bread cubes

  • 1-1 1/4 cups chicken broth*

  • Sage leaves (optional)

*If using to stuff turkey, reduce broth to 3/4 to 1 cup. Try a mix of whole wheat, white and multi-grain bread cubes for extra flavor. 


  1. Preheat oven to 325 degrees F.

  2. In a large skillet, cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat.

  3. Add sage and pepper.

  4. Place bread cubes in large bowl; add onion mixture.

  5. Drizzle with enough chicken broth to moisten; toss lightly to combine.

  6. Place stuffing in 2-quart casserole dish.

  7. Bake, covered, for 30-45 minutes or until heated through.

  8. Top with fresh sage. Yields 12-14 servings.

Recipes courtesy of