Thanksgiving Day is just around the corner and there is no doubt that the center of attention for the day will be the turkey.  The memories of this one day, associated with the preparation and cooking of this one annual meal are as meaningful as some of the most significant moments we share.  It's not hard to close my eyes and recall the sights, sounds and smells of years gone by, all associated with the preparation and roasting of the bird.

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Maybe this year you want to change it up a bit.  Maybe add some new flavor to the white meat or maybe you are looking for an organic alternative for the menu.  If that be the case then you will want to follow this recipe for roasting the turkey with an organic rub.

This recipe is right off the pages of and is a real winner.  It calls for the use of fresh rosemary and basil, which may not be readily available so we have substituted with the dried alternative.  In any event, it's not a new recipe, just a real good one and makes for a great tasting bird.

Here is what to do:

1.  In a small bowl mix the following spices and herbs

            3 TBS minced garlic

            2 TBS of Organic Rosemary

            1 TBS of Organic Basil

            ½  tps. Each of organic oregano, garlic powder, thyme and onion.

            1 tsp. black pepper

            ½ cup of olive oil

2.  (12 – 15 pd. Turkey)  Washed and patted dry.  Loosen the skin from the breast by slowly working your fingers between the breast meat and the skin.  Do this all the way to the end of the drumstick. 

3.  With your hand, spread a generous portion of the spice mixture under the breast skin and down the thigh and leg area where you have loosened the skin.  Rub the remainder of the mixture over the outside of the bird and if you have any left rub the cavity too.

4.  Place the turkey on a rack in a roasting pan and add a half cup of water or stock to the bottom of the pan.  Place in a 325 degree preheated oven for 3 – 4 hours or until the internal temp reaches 180 degrees. 

When ready to serve, remove the bird from the roasting pan but retain the drippings.  Cover the bird with foil until you are ready to carve.  Now add 2 cups of stock to the roasting pan and bring to a boil.  Stir in corn starch to thicken and you will have one of best gravy sauces ever.

Happy Turkey Day!