================================================================================

C:\> CD ..   Return to Post

================================================================================

[CLAUDE 3.5 SONNET]

Here's a recipe for a delicious, traditional Thanksgiving turkey:

Traditional Roast Thanksgiving Turkey
Prep time: 30 minutes | Cook time: About 15 minutes per pound | Serves: 10-12

For the turkey:
- 12-14 pound whole turkey, thawed if frozen
- 1 stick (½ cup) unsalted butter, softened
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, minced
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 whole lemons, quartered
- 1 large onion, quartered
- 6 garlic cloves, crushed
- 2 cups chicken broth

Instructions:

1. Remove turkey from refrigerator 1 hour before cooking. Preheat oven to 425°F.

2. Pat turkey dry thoroughly with paper towels, inside and out. Remove giblets and neck (save for gravy if desired).

3. Mix softened butter with sage, thyme, rosemary, 2 teaspoons salt, and pepper. Gently loosen skin over breast and thighs, then spread herb butter mixture under the skin and all over the turkey.

4. Stuff cavity with lemon quarters, onion, and garlic. Tie legs together with kitchen twine and tuck wing tips under.

5. Place turkey breast-side up in a large roasting pan with rack. Pour chicken broth into pan bottom.

6. Roast at 425°F for 30 minutes, then reduce temperature to 350°F. Continue roasting until thermometer inserted into thickest part of thigh registers 165°F (about 2-2½ hours total for a 12-14 pound turkey).

7. Baste every 30-45 minutes with pan juices. If breast browns too quickly, cover with foil.

8. Let rest 20-30 minutes before carving.

Tips for success:
- Calculate cooking time at roughly 15 minutes per pound
- Baste regularly to keep meat moist
- Use a meat thermometer for perfect doneness
- Don't stuff the bird - cook stuffing separately for food safety
- Start checking temperature about 30 minutes before estimated done time

The turkey is done when:
- Thigh meat reaches 165°F
- Juices run clear when thigh is pierced
- Legs move easily in their sockets

This recipe creates a flavorful, golden-brown turkey with crispy skin and juicy meat. The fresh herbs and butter under the skin help keep the meat moist while adding classic Thanksgiving flavors.


================================================================================

C:\> CD ..   Return to Post

================================================================================