It’s time of year again, the leaves are changing and the weather becomes a bit chilly. Scarves come out and that means Thanksgiving is just around the corner. I love Thanksgiving! It means spending time with your friends and family, all the while stuffing your face with turkey and mashed potatoes, all covered in gravy. What could be better?

However, hosting many guests at Thanksgiving (like hosting other holiday occasions) can be a tad stressful for the host. Thank goodness Eric Akis is back with his latest book, Everyone Can Cook for Celebrations. Flipping through my copy of this book, I happily discovered some quick, easily to make recipes that will impress your guests. Whether you are hosting a winter party for Thanksgiving or Christmas, or just looking for some recipes for romance, Everyone Can Cook for Celebrations has some amazing dishes to try-and even a full menu for you to follow!

For Thanksgiving, I am posting the recipe for Roast Turkey with Herbes de Provence and Butter. The name sounds fancy, but it is really easy to make and will no doubt impress your guests! Just remember to save leftovers (if there are any) for a great stew or cold sandwich the next day.

Happy Thanksgiving from the staff at Whitecap Books!

Roast Turkey with Herbes de Provence and Butter

Aromatic herbes de Provence is a French-style combination of herbs including thyme, rosemary, savory and lavender. Blended with butter and spread over the turkey before roasting, it gives the finished bird a wonderful flavor, aroma and appearance.

Preparation time: 20 minutes
Cooking time: About 2 hours 45 minutes
Makes: 8 servings

1 12–14 lb (5.5–6.3 kg) fresh or frozen (thawed) grade A or free-range turkey 1
3 Tbsp butter, softened 45 mL
1 Tbsp herbes de Provence 15 mL
to taste salt and freshly ground black pepper to taste
3 1/2 cups chicken or turkey stock 875 mL
1/3 cup all-purpose flour 75 mL

Preheat the oven to 325°F (160°C). Place the turkey in a roasting pan. Remove the neck and innards from the cavity. Place the neck in the roasting pan and discard the innards unless you want—and know how—to use them. Tie the legs of the turkey together with string; fold and tuck the wings under the body. Combine the butter and herbes de Provence in a small bowl. Brush the butter mixture over the surface of the turkey; season with salt and pepper. Roast the turkey uncovered for 1 1/2 hours, and then give the roasting pan a 180-degree turn.

Roast the turkey another 1 hour and 15 minutes.

Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C) the turkey is ready. If not, baste the bird with the pan juices and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer the turkey and neck to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes.

To make the gravy, skim the fat from the pan drippings. Place the pan on the stovetop over medium-high heat. Add 3 cups (750 mL) of the stock to the pan and bring to a boil. Place the flour and the remaining 1/2 cup (125 mL) stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.

Eric’s options: Before roasting, stuff the bird with Whole Wheat Turkey Dressing with Apple and Bacon. Immediately before it goes in the oven, loosely fill the main cavity of the turkey and the cavity behind the large flap of skin at the neck end of the bird. Cook any remaining dressing in a pan as described in the stuffing recipe. A stuffed turkey takes longer to cook; for this weight, you’ll need to add 30 to 45 minutes more roasting time, or until the 180°F (82°C) temperature for stuffed bird is achieved.

Whole Wheat Turkey Dressing with Apple and Bacon

This fiber-rich dressing is made savory with classic late autumn flavors: sweet apples, smoky bacon and sage.

Preparation time: 25 minutes
Cooking time: About 45 minutes
Makes: 8 servings

10–12 slices whole wheat bread, cut into 1/2-inch (1 cm) cubes 10–12
4 strips bacon, finely chopped 4
1 medium onion, finely chopped 1
2 celery ribs, finely chopped 2
1 large red apple, cored and cut into small cubes 1
1 1/2 cups chicken or turkey stock 375 mL
2 tsp dried crumbled sage 10 mL
to taste salt and freshly ground black pepper to taste
2 Tbsp butter, softened 30 mL

Place the bread cubes in a large bowl. Fry the bacon until crispy in a large skillet over medium to medium-high heat. Add the onion, celery and apple and cook 5 minutes more, or until tender. Spoon the mixture over the bread cubes. Add the stock, sage, salt and pepper and toss to combine.

Coat a 9- × 13-inch (3.5 L) baking dish with the butter. Spoon the dressing into the baking dish. Cool to room temperature and cover with foil. (Can be made several hours in advance and refrigerated.)

Preheat the oven to 375°F (190°C). Bake the dressing for 20 minutes. Uncover and bake 15 minutes more, or until the dressing is hot and crisp and golden on top.

Eric’s options: Instead of regular whole wheat bread, for added taste and texture choose one with seeds and whole grains, such as sunflower seed and flax bread.