3 or 4 leaves fresh sage
salt and pepper
turkey rub (recipe below)
aluminum foil
Bowman & Landes Fresh Turkey

Preheat oven to 425 degrees.

Season cavities of turkey with salt and pepper and insert sage leaves. Crumple pieces of foil into balls and place in cavities. Fold wings under and place in roasting pan. Rub all over with turkey rub. Place in oven for 20 minutes.

Reduce heat to 325 degrees and roast until done. (The instant read thermometer should register 170  degrees at the thickest part of the thigh. Do not let it touch the bone.) During roasting, remove 2 or 3 times to baste with its juices. If turkey reaches the desired brown color before it is done, place a tented piece of foil loosely over top of turkey.

When done, remove pan from oven, remove turkey carefully from pan and let stand at least 20 minutes before carving.

Turkey Rub

(This can be made the day before)

1 stick unsalted butter, melted
1/4 cup paprika
1/4 cup salt

Mix ingredients and set aside. Bring to room temperature before using.

Madiera Gravy

(Can be made two days in advance)

turkey neck, giblets and any trimming
1 rib celery
1 carrot
1 small onion
2 cloves
1 bay leaf
2 or 3 large sprigs of parsley
1 1/2 cups chicken broth (or Bowman & Landes Turkey Broth)
1 cup Madiera wine
additional water, to cover

for serving day
2 TB. Madiera wine
3 TB. butter or turkey fat
3 TB. flour

Place turkey giblets, neck and trimmings in a small saucepan. Break carrot and celery in half and place in saucepan. Cut onion in half, stick one clove in each half and add to saucepan. Add bay leaf and parsley. Add one cup wine and chicken broth and enough water (if needed) to cover. Bring to boil, lower heat to simmer, cover with lid slightly ajar and cook for two hours. Strain. You should have two cups. If not, add enough water to equal two cups. Chop giblets and add them back to stock if desired. Chill.

While turkey is sitting:

In saucepan, melt butter or turkey fat and stir in flour. Let cook over moderate heat until flour aroma disappears, about 1 minute.

Pour all juices from turkey roasting pan into tall narrow cup or fat separator. Let fat rise to top and pour brown juice underneath into saucepan with gravy. Put roasting pan over heat and deglaze with remaining 2 TB. Madiera and about 1/4 to 1/2 cup water. Let it boil, scraping up any brown bits to dissolve them. Add content to gravy and season with salt and pepper.

If gravy is too thick, add some stock or milk. If too thin, dissolve 1 TB. cornstarch in 1 TB. cool water and stir, a bit at a time, into simmering gravy until desired consistency is reached. Remember, it will continue to thicken as it cools. 

Simple Stuffing

8 cups day-old bread, cut or torn into pieces, about 1/4 inch square
1 cup chopped celery
1 cup chopped onion
2 sticks unsalted butter
salt and pepper
poultry seasoning

Melt butter in large pot. Add celery and onion and cook over medium heat until softened. Add salt, pepper and poultry seasoning. (About 1 teaspoon of the salt and pepper and 1 TB. poultry seasoning, to start.) Stir to incorporate. Add bread and stir to mix thoroughly. Cook on low heat until all the bread is coated. Adjust seasoning.

Note: You may add more melted butter if mixture seems too dry.

Place in oven-proof pan and reheat before serving. If stuffing in turkey, it must reach 160 degrees on instant read thermometer to serve safely. 

Cranberry Orange Sauce

(Can be made two days in advance)

12 oz cranberries
1 cup sugar
1 cup orange juice (preferably fresh)

In a medium saucepan over moderate heat, dissolve sugar into orange juice, stirring from time to time. Stir in cranberries and cook until cranberries start to “pop” or open, about 10 to 12 minutes. Remove from heat and pour sauce into bowl. Refrigerate. Sauce will thicken as it cools. Bring to room temperature before serving.