Thanksgiving has always been THE family holiday for my mom’s, the McConnell’s, side of the family. As I get older it becomes more and more “salty”, I’d say, given a lot of our family is, unfortunately, declining in health following the loss of my grandparents. But there is something about this holiday that makes me feel a bit closer to them.

Being avid food lovers, I know my mom’s recipe has never been a disappointment to our family. I hope if you choose to make this turkey for yourself, it brings you a little closer to home.

Happy Holidays!

Morgan Dakarian (Graphic Designer/Ad Sales)

Turkey prep: 24 hours before cooking

Remove the bird from packaging. Remove the bagged giblets and neck; put giblets in small dish to season and then refrigerate to bake on the day.

Use paper towel to pat turkey dry. Place turkey in roaster or 2 to 4-inch deep baking pan.

Gather seasonings:

Sea salt of your choice

Cracked peppercorns (white, black, or red mix)

Garlic (if desired)

Turkey/poultry rub of your choice

Sprinkle turkey with seasonings and rub generously inside turkey and neck cavity and on outside skin.

Cover turkey in roasting pan with plastic wrap and then foil.

Refrigerate 24 hours.

Final prep: 30 minutes before cooking

Remove turkey from refrigerator.

Preheat oven to 400° F.

Prep cut vegetables and citrus and stuff inside turkey cavity: onion, apple, orange, or lemon tossed with two tablespoons softened butter.

Coat turkey with softened butter under and over top of skin. Dress with fresh rosemary, thyme and sage.

Pour 1/4 cup water or broth/stock in bottom of roasting pan.

Place turkey in 400° oven for 15 minutes uncovered. Lower oven temperature to 350°; cover with roaster lid or foil and bake until thickest part is 165°. Total cooking time depends on weight of turkey (refer to turkey packaging).

If turkey is not golden brown, remove lid or foil for last 5-10 minutes for additional browning.

Do not overcook. Let rest before carving.