We drove from San Diego to San Jose on Thanksgiving day to avoid traffic and moved dinner to Friday. My mom had already bought a 14-lb turkey and defrosted it in the fridge 2 days before. I decided to keep the recipe simple and do a rosemary butter stuffed turkey seasoned with olive oil, salt, and pepper. We went to three grocery stores to get rosemary but all of them ran out. I was getting a bit nervous that my recipe needed substitution for the rosemary. Fortunately our neighbor had a rosemary bush in his backyard and was kind enough to let us take as much as we needed. It was nice to get fresh rosemary! After four hours of basting, checking, and flipping, the turkey turned out very moist and delicious. I also made gravy using the neck, heart, and gizzard, fresh cranberry sauce, apple with bacon stuffing, mashed potatoes and sautéed green beans for side dishes. My brother in law added an excellent side dish of mac and cheese topped with bacon. Everyone gobbled up their food within 15 minutes. We ended the night with a pumpkin roll, vanilla ice cream, and dessert wine. It was a successful Thanksgiving dinner for 13 people and no leftover. I hope you enjoyed Thanksgiving as much as I did!
Ingredients12-14 lb turkey (neck, heart, and gizzard reserved for gravy) 2 sticks salted butter ¼ cup fresh rosemary leaves (save the sprigs) 2 tbsps salt 2 tbsps pepper ¼ cup olive oil 2 oranges (halved)
Place turkey in a roasting pan, breast up, and roast for 4 hours. Baste every 45 minutes so the skin will not dry out. Flip the turkey at 1.5 hrs so it can cook evenly, and flip it again at 3 hrs. Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh reads 170˚ F.