32 | NOVEMBER 11 • 2021 

same large bowl and set 
aside. 
Lower the oven heat to 
325ºF. Add the almonds 
to the same rimmed bak-
ing sheet (do not clean), 
and toast for 5-10 minutes 
(check on them while they 
are baking to ensure they 
don’t burn). 

Drain the cranberries 
and add to the brussels 
sprouts. Add the balsamic 
vinegar and lemon juice 
and season to taste with 
salt and pepper. Serve 
immediately or warm 
in a 250ºF oven for 20 
minutes before serving. 
Makes 6-8 servings. 

FOOD
RECIPES

Ingredients
1 16- to 18-pound turkey
Olive oil
Kosher salt and pepper
1 Tbsp. granulated garlic or 
garlic powder
1 Tbsp. dried dill
1 orange, halved
1 medium onion (unpeeled), 
quartered 
1 lemon, halved
2 cups white wine or chicken 
broth

Directions
Set oven rack to lowest 
position. Preheat the 
oven to 400°F. 
Rinse turkey inside and 
out and pat dry with clean 
paper towels (remember 
to remove the neck and 
“gizzards” that are usually 
packed with the turkey).
Place the turkey on 
a rack in large roasting 
pan (or place turkey in 
2-stacked large dispos-
able roasting pans). Tuck 
wing tips under the bird 
and tie the legs together 
loosely with string. 
Rub the turkey well with 
olive oil and sprinkle the 
seasonings over. Place 
the lemon, orange and 

onions in the cavity of 
the turkey. Pour the wine 
in the pan, around the 
turkey. Add the neck and 
“gizzards” to the pan. 
Place turkey in the 
oven and roast the turkey 
for 30 minutes. Reduce 
heat to 350°F and roast 
for 30 minutes more. 
Begin basting the turkey 
every 30 minutes with 
the collected juices while 
roasting the turkey for 3 
hours more (no more than 
15 minutes per pound of 
turkey), or until the leg 
juices run clear when 
poked with a fork (reg-
isters 175°F with a meat 
thermometer) 
Remove the turkey to a 
platter, cover with foil and 
let stand at least 20 min-
utes before carving and 
serving with reserved 
juices or gravy. Makes 
10-12 servings. 

SIMPLE AROMATIC ROAST TURKEY
If you’d like, add fresh rosemary and thyme sprigs to the 
turkey cavity.

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