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LEAVE THE FUSS TO US! We offer complete holiday meals (turkey or ham) with traditional fixings, as well as dressings and side dishes available à la carte. Our chefs can also prepared large

pans of your favorite comfort foods, local favorites or any of our signature items. All you have to do is heat and eat. For locations, phone numbers and a copy of our holiday menu, go to www.rouses.com.

CLOCKWISE FROM TOP LEFT: 1. Cornbread Dressing 2. Cranberry Orange Relish 3. Sweet Potato Casserole 4. Turkey Gravy 5. Green Bean Casserole 6. Shrimp and Mirliton Dressing

HOW TO PREP: Preheat oven to 325°F.

and push it under the skin and work back toward you. Flatten to spread it out evenly. Liberally season the outside of the turkey with kosher salt and freshly ground black pepper. Place the turkey breast side up in the center of an ovenproof skillet or pan. Place in the preheated oven. Roast until a meat thermometer inserted into the thickest part of the breast registers 165°, up to 2 hours. The wings and legs should wiggle loosely, and the juices should run clear. Turn off the oven and let turkey rest, uncovered, in the oven for 20 minutes. This allows the turkey to continue to cook, redistribute its juices, and cool down enough for you to carve it. Transfer to a cutting board and carve.

Choose a 10- to 12-pound turkey and remove it from its packaging. Remove the giblets from inside the turkey. Discard them unless you plan to make giblet gravy, in which case, set them aside. Combine the softened butter with all the herbs to make a compound herb butter. Pat the turkey dry inside and out with paper towels, making sure to absorb any liquid behind the wings and legs. Tie the legs together with kitchen twine, and tuck the wing tips under the body of the turkey. (This is so that the small, delicate wings don’t overcook.) With your fingers, separate the skin from the breast. Tuck the butter under the skin into the nooks of the breasts, wings and legs. Scoop some of the butter

Baked Turkey Serves 8

WHAT YOU WILL NEED: 10- to 12-pound turkey 2 sticks unsalted room-temperature butter, softened ¼ bunch fresh parsley, chopped

2 sprigs rosemary, chopped 3 sprigs fresh thyme, chopped 3 sprigs of oregano, chopped 3 sprigs of sage, chopped Combine to make a compound butter.

PHOTO BY ROMNEY CARUSO

40 NOVEMBER DECEMBER 2020