There is comfort in eating a traditional thanksgiving meal year after year.

Roast vermont turkey. Remove the turkey from the oven and baste all over with the cooking juices. Cut a hole in the turkey skin between tail and body (to affix legs); Web roast vermont turkey cranberry sauce, turkey gravy, dressing, vegetables in season, salad, rolls and butter, coffee or tea, choice of sherbet or ice cream.

Stuff with your favorite dressing. Roast for a further hour, uncovered. Add the olive oil and mix well.

Rub the olive oil all over the turkey skin, getting it covered well. Meanwhile, prepare the herb butter. Add the lemon zest and juice, crushed garlic and chopped parsley.

Use your fingers to loosen the skin over the turkey breast and thighs. To baste, tilt the pan if needed and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Where this dish appears on the page.

Remove the turkey from the fridge at least 1 hr before cooking. Season the cavity well with salt and pepper. Web step 1 mix 5 tablespoons butter, 2 tablespoons vermouth, 1 tablespoon tarragon, and garlic in medium saucepan.

The average weight of turkeys purchased for thanksgiving is 16 pounds,. In a large skillet, melt 8 tablespoons of the butter over medium heat. According to the national turkey federation, nearly 88 percent of americans eat turkey at thanksgiving.