Thanksgiving meal

Oven Roasted Turkey with Butter

1 (12 to 14 ) pound fresh turkey

Kosher salt and freshly groung black pepper

Caramelized Onion and Cornbread Stuffing,recipe follows

Extra-virgin olive oil

Sage Butter,recipe follows

Preheat the oven to 375 degrees and remove the top rack of the oven

Rinse the bird thoroughly inside and out with cold water,and pat dry with paper towels.Sprinkle

the cavity and skin liberally with salt and pepper.Stuff the cavity with stuffing and if required,truss the legs.Cover the turkey with olive oil and season well with salt and pepper.Push the sage butter under the skin of the turkey,being careful not to punture the skin.

Put the turkey on a rack in a large roasting pan,and into the oven.Continue cooking until an instant-read thermometer into the meaty part of the thigh registers 170 degrees F.The thigh juices will run clear when pricked with a knife,about 3 hours total(15 minutes per pound).If the legs or breast brown too quickly during roasting,cover with foil.

Sage Butter:

2 sticks butter,softened

1/4 cup chopped sage

Salt and pepper

Combine all ingredients

Caramelized Onions and Cornbread Stuffing:

2 Tablespoons butter

2 onions,chopped

6 large cornmeal muffins,cubed

Handful fresh sage leaves,chopped

1 egg

1/4 cup heavy cream

1/4 cup chicken stock

Salt and fresh;y ground black pepper

Preheat the oven tp 375 degrees F.

Melt the butter in a medium skillet over medium heat.Add the onions and cook,stirring,for about 10 minutes,or until soft and caramelized.Add sage and scrape into a large mixing bowl.Add the cornbread pieces,season well with salt and pepper,and give it a good toss until its well combined.In a separate bowl,whisk together the egg,cream and the stock and pour that over the cornbread.Stir the stuffing together and stuff the cavity of the turkey.You could also spoon it into a buttered baking dish and put it in the oven alomg with the turkey.Bake until hot and crusty on top,about 30 minutes. Yield: 6 to 8 servings