Thanksgiving Week! Ask Martha Stewart!

We are headed to Florida for Thanksgiving and I am so excited that hubby is going to get a break from work! He has been working most Saturday's and late during the week. Tough on him and tough on me!

We are going to my Mom and Step Dad's house, and the tradition there is that no one cooks on Turkey Day! Sure we'll make Broccoli casserole and a pecan pie (see recipes) but all the rest is ordered from the club to be picked up!

Then we stuff ourselves and the men watch football while the women talk and lay out by the pool. Sounds like heaven to me!

I thought though that for this week, just for fun I'd go to the experts for some advice on Thanksgiving. So let's ask Martha.

Here are some table setting ideas:













Love this table setting...gorgeous!



And now Martha's herb butter turkey and corn bread stuffing! I think I'm heading over to her house!!


Ingredients

Serves 10

* 5 tablespoons butter, room temperature
* 1 tablespoon each chopped fresh rosemary, sage, and thyme
* Coarse salt and ground pepper
* 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
* Cornbread And Sausage Stuffing
* 4 to 6 large carrots, halved crosswise
* 2 large onions, cut into 8 wedges
* 2 stalks celery, halved crosswise

Directions

1. Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.
2. Prepare and stuff the turkey. Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Fill neck cavit: Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

3. Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

4.Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.

5. Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

Martha is amazing of course...but you'll be surprised who else I am going to for inspiration! Tune in tomorrow!