We garnished this regal bird with sautéed lady apples, roasted chestnuts, and fresh herbs.

Prep: 20 minutes   roast: 3 1/2 hours   oven: 325°

1 12-lb. turkey, thawed if frozen
1 recipe Spinach-Sausage Stuffing
1/4 cup butter
1–2 tbsp. snipped fresh thyme
2 cloves garlic, minced
1/4 tsp. each salt and ground black pepper

1. Rinse turkey inside and out; remove any excess fat from cavity. Pat dry with clean paper toweling. Spoon Spinach-Sausage Stuffing loosely into neck and body cavities. Pull neck skin to the back; fasten with a skewer. Tuck ends of drumsticks under band of skin across tail. If the band is not present, tie the drumsticks securely to the tail. Twist wing tips under back. Place breast side up on a rack in a roasting pan. In a bowl combine butter, thyme, garlic, salt, and pepper. Brush all over the turkey skin. If desired, insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone.

2. Cover turkey loosely with foil. Roast turkey in a 325° oven for 3 1/2 to 4 1/4 hours or until thermometer registers 180° and center of stuffing is 165°. After 2 1/4 hours, remove foil; cut band of skin or string between drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Remove turkey from pan, reserving pan drippings for Mushroom Pan Gravy. Place turkey on a platter and cover; let stand 15 to 20 minutes before carving. Meanwhile, prepare gravy. Spoon stuffing into bowl. Makes 12 servings.

MUSHROOM PAN GRAVY: In a medium skillet melt 1 tablespoon butter. Add 2 cups sliced mushrooms (such as cremini); sauté until tender (3 to 4 minutes). Stir in 1/4 cup dry white wine or chicken broth. Remove from heat; transfer mushroom mixture to a bowl. Pour reserved pan drippings from turkey into a large glass measuring cup. With a spoon, skim and reserve fat from drippings. Pour 1/4 cup of fat into the medium skillet (add cooking oil if needed to get 1/4 cup). Stir in 1/4 cup all-purpose flour. Add enough chicken broth to remaining drippings in measuring cup to equal 1 3/4 cups. Add drippings all at once to flour mixture in skillet. Cook and stir over medium heat until slightly thickened and bubbly. Stir in mushroom mixture. Cook and stir for 1 minute more. Season with salt and ground black pepper. Makes 1 3/4 cups.

Per serving turkey and gravy: 236 cal., 13 g total fat (6 g sat. fat), 82 mg chol., 329 mg sodium, 1 g carbo., 0 g dietary fiber, 26 g protein.

SPINACH-SAUSAGE STUFFING
Choose the bread you like best for stuffing. We suggest marbled rye-and-pumpernickel bread for a fun look and great flavor.

Prep: 40 minutes   Bake: 45 minutes   Oven: 325°

1 10-oz. pkg. frozen chopped spinach, thawed
12 oz. bulk pork sausage
3/4 cup chopped onion
2 medium yellow or orange sweet peppers, chopped
1 cup chopped celery
1/2 cup butter
2 tsp. dried sage, crushed
1/2 –1 tsp. salt
1/4 tsp. ground black pepper
9 cups dry rye-and-pumpernickel swirl or sourdough bread cubes, crusts removed if desired
1–1 1/2 cups chicken broth

1. Press thawed spinach in a colander to remove liquid; transfer to a large bowl. Cook sausage in a Dutch oven until brown; drain fat. Add sausage to spinach.

2. Cook onion, sweet peppers, and celery in hot butter in same Dutch oven until tender. Add sage, salt, and black pepper. Stir in bread cubes and spinach-sausage mixture. Drizzle with enough broth to moisten and toss gently to coat. Use to stuff a 12- to 14-pound turkey (see recipe at left). Spoon remaining stuffing into a casserole. Cover; chill until ready to put into oven. The last 45 minutes of turkey roasting, add casserole and bake until heated through. Makes 12 to 14 servings.

Per serving: 278 cal., 17 g total fat (8 g sat. fat), 40 mg chol.,  816 mg sodium, 23 g carbo., 3 g dietary fiber, 8 g protein.