Small cheer and great welcome makes a merry feast.
Because Nick had to work and we're going to Florida for Christmas we had a low key Thanksgiving here in St. Louis with just the two of us. I made a turkey (smallest one I could find!), stuffing, mashed potatoes, green beans, homemade gravy, crescent rolls and pumpkin pie. Yum! I thought it all turned out great.
I used one of Paula Deen's recipes for roasting a turkey without stuffing it and it was delish! I've included it below. After an early dinner we watched football, I finished a great book and we kicked off the most wonderful time of the year with watching Home Alone. All in all a lot of things to be thankful for!
Paula Deen's Roasted Turkey
1 1/2 teaspoon kosher salt
1/2 teaspoon + 1/8 teaspoon pepper
1 turkey, 12-14 lbs, thawed if frozen
1 onion, quartered
1 head of garlic, halved crosswise
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
2 bay leaves
1/2 cup unsalted butter, melted
Preheat oven to 325 F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs, and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 F about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.