Turkey roasting pan

A bread and fruit stuffing and a citrusy marmalade glaze make this roasted whole turkey recipe perfect for holiday feasts with the family.

Stop hunting for that roasting pan you never use! This Thanksgiving turkey and gravy recipe requires nothing more than a rimmed baking sheet and a wire rack.

From the Kitchen of…Khalil Hymore, Cooking Light ContributorKhalil likes to give his bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze.If you don't like the slightly bitter flavor of marmalade, you can substitute currant jelly for tart, bright flavor.

This one pan Thanksgiving meal features herb roasted turkey breast with flavorful stuffing, brown sugar and pecan topped hasselback sweet potatoes, and roasted Brussels sprouts.

I’ve teamed up with @ifyoucare_usa & @thefeedfeed to bring you this deliciously simple roasted Turkey Breast for the holidays! I’m pretty obsessed with brown unbleached parchment paper for just about everything I put into my oven. If you are only serving a small crowd this year or you just want gorgeous tasty Roast Turkey on a weeknight, you will love this recipe!# #ad Check out how I stuffed the herbed butter under the skin to keep the meat moist and tender while it cooks. Thank you to…

Get perfectly Roasted Turkey every time with my simple how to roast a turkey guide! Thanksgiving food coma, here we come.

This super easy roasted turkey breast is simple and can be made in just an hour or so. It's flavorful, tender and juicy, and absolutely perfect served with a quick pan gravy that you make after roasting. Add it to your Thanksgiving menu!

It's finally time for Turkey Talk!! I LOVE this herb and butter roasted turkey with white wine pan gravy.

We wanted a moist and flavorful bird with plenty of well-seasoned drippings. (That way we could use them to make the best gravy!) The key is to use traditional Thanksgiving herbs (think parsley, sage, rosemary, bay and thyme) and classic aromatics like onion and garlic. For richness, we basted with butter which also makes the most golden-brown and crispy skin. Leaving the bird untrussed allows the air to circulate for more even cooking.

Feeling a little out of practice when it comes to hosting Thanksgiving Dinner? Us too.