I have to say that Thanksgiving is one of my favorite holidays. I just love everything about it. Just being with family, eating delicious food, and being thankful for everything God has blessed our lives with. The older I get, the more thankful I get for the little things.

When I was little, the Macy’s Thanksgiving Day Parade was a part of our Thanksgiving morning. Mom made us hot chocolate and toast, I cuddled in a blanket on the couch, and there I sat for three hours glued to that old floor TV. Mom’s baked corn would be in the oven, and the aroma told you it was surely Thanksgiving morning. Thanksgiving morning wouldn’t be the same without the parade and baked corn. I’m 34 years old and still make myself hot chocolate, toast, watch the parade wrapped in a blanket, and guess what? Yup, I took over the baked corn so that I could smell that puppy baking in my oven along with the stuffing everyone loves for me to make for the big day! Everyone has to wear their stretchy pants, man! It’s time to feast and feel the love and joy around the table this year!

Don’t get stressed. It’s all about prep! I make my pumpkin rolls, corn, and stuffing a day ahead of time. And can I let you in on a little secret? So I heard about this recipe that was by Trisha Yearwood and how she baked her turkey. There was no getting up at 4 a.m. to put the turkey in, no basting, no bother. Say WHATTT!? You are kidding me, right?

I was skeptical about how this would turn out, but had to try it! I placed the turkey in my oven as hot as it could go, at 500 degrees. Set a timer for exactly one hour and let the turkey bake. After an hour, right before bed, I turned my oven off and DO NOT open the door. You let your oven cool down, which will take 4-6 hours. (It slow cooks it!) That morning I woke up I had the most beautiful turkey I ever made in my life!! I couldn’t believe it! It was so juicy, moist, and hassle-free! I will include the recipe by Trisha Yearwood and also give you my family’s favorite baked corn recipe!

Last but not least, I am thankful for all of you! All of my fans who tell me how much they enjoy my recipes and my column. I appreciate all the love and support so much!

From all my requests for cookbooks, I am happy to say I did put in another order for them, and they will be here after Thanksgiving! Just in time for the holidays! I will have more details when they will be here by and how you can pick one up if you are interested! Wishing you all a wonderful Thanksgiving!

No Baste, No Bother Roasted Turkey

Ingredients:
• 1/2 stick salted butter, softened
• One 12-pound turkey, completely thawed and all giblets removed
• 2 tablespoons salt
• 2 teaspoons pepper
• 2 stalks celery, cut in lengths to fit turkey cavity
• 1 medium sweet onion, such as Vidalia, cut in half
• 1 large carrot, cut in lengths to fit the turkey cavity
• 2 cups boiling water

Adjust the oven racks so the covered roasting pan fit easily inside. Preheat the oven to 500 degrees F.

Rub the butter on the outside and in the cavity of the turkey. Sprinkle the salt and pepper on the inside and the outside of the turkey. Put the celery, onion and carrot in the cavity. Place the turkey, breast-side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight-fitting lid and put the pan in the oven.

Start a timer when the oven temperature returns to 500 degrees F. Bake for exactly 1 hour and turn off the oven. Do not open the oven door! Leave the turkey in the oven until the oven completely cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.