this turkey is obviously delicious. juicy and mouth watering, you will want to make it every year. if your worried about the kids, the champagne cooks out and its just fantastic. easy too!

I roast turkey wings for stock and gravy.

I've been roasting turkeys for several years now, and not a just on thanksgiving. While I will say that smoking a turkey is the absolute best you can get (yes, even over frying), sometimes you want those traditional autumn flavors of sage and thyme with salty crackly turkey skin that comes from a traditional roasting process. I use a dry brine and place a compound butter under the skin to give the meat an extra layer of herbed flavor. The turkey is spatchcocked, which not only cuts down the cooking time and exposes the skin for crisping that typically get soggy with a whole bird roast, but it allows the turkey to lay flat so you can fit other things in the oven while it's cooking.

This is a modification of Alton Brown's "Good Eats Roast Turkey" recipe.

This turkey recipe uses orange wedges and aromatics to add flavor, while a champagne broth works its magic to keep the turkey moist and tender. My grandmother and mother passed this recipe on to me. It changes a little every Thanksgiving, because I've never written the recipe down before. But the roast turkey is always incredibly juicy and succulent!

My favorite Holiday

Meatloaf mouth feel, Thanksgiving flavor

This is the most earthy, richest tasting most moist turkey ever!

A great blend of woods and seasoning to flavor a delicious moist turkey.