• Preheat oven to 400°. Position the rack on the lowest third of the oven.
• Rinse turkey, pull out neck and giblets and pat dry with paper towels. Place turkey on the rack set inside the roasting pan.
• Place orange, lemon and onions wedges and 2 sprigs of each herb into the cavity of the turkey.
• Tie turkey legs together unless already done by the manufacturer.
• In a small saucepan, melt 2 tablespoons of butter, with herbs de provence, oil and 1 1/2 teaspoons each of salt and pepper.
• Brush or rub the mixture all over the turkey and between the breast meat and skin.
• Note: All the above prep can be done up to a day ahead. Cover and refrigerate until ready to bake - bring the bird back to room temperature before baking.
• Cover turkey with tin foil, roast in oven for 20 minutes.
• Pour 3 cups of broth into the pan and scrape up any bits from the bottom of the pan in order to make the gravy.
• Add in the remaining sprigs of herbs.
• Roast turkey for 40 more minutes.
• Reduce heat to 350°.
• Remove foil from turkey, pour one more cup of broth into the pan and continue roasting until the meat thermometer reaches 165-175° or juices run clear in the thickest part of the thigh when pierced. Approximately 1 1/2 hours more.
• Transfer turkey to a platter when finished baking. Tent with foil and let stand for 30 minutes before carving.

• Spoon off any fat from the pan juices.
• Add enough broth (1-2 cups) to the pan juices to measure a total of 4 cups.
• Melt remaining butter in a heavy saucepan; add flour and whisk for one minute; whisk into the broth and pan juices.
• Simmer until the gravy thickens, approximately 10 minutes, whisking often.

• In a large sauce pan, place peeled potatoes and cover with water. Add approximately 1 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until fork tender (about 15 to 20 minutes). Drain.
• Put drained potatoes in a deep bowl, add melted butter and 1/4 cup of warm milk and mash with an electric beater until smooth. Add more milk and butter for desired consistency.
• Salt and pepper to taste. Garnish with fresh herbs such as chopped chives, fresh chopped parsley, or add shredded cheddar cheese, if desired.

1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Flavor Variations:


Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick ® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.

Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.

Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.

Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.

Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.

• Wash and trim the ends from the green beans.
• Place beans in a large skillet.
• Add chicken broth, onion, bacon, red pepper flakes, salt and pepper.
• Cover and bring to a simmer over medium heat.
• Simmer for approximately 10-15 minutes or until the beans are to your desired tenderness.
• Serve warm.

• In a large saucepan, combine sugar and orange juice.
• Bring to a boil, stirring until sugar is dissolved.
• Add cranberries and return to a boil.
• Reduce heat and simmer, stirring, until cranberries begin to burst. Keep stirring for 8-10 minutes.
• Remove from heat and let cool.
• Mix in the horseradish and cloves and transfer to a bowl.
• Cover and refrigerate until well chilled.

• Preheat the oven to 350°F.
• Wash the exterior of the pumpkin, remove the stem and cut the pumpkin in half lengthwise.
• Scrape out the seeds and stringy fibers from the center using a metal spoon.
• Coat the cut surface of the pumpkin halves with vegetable oil. Place halves cut side done in a roasting pan. Add 1 cup of water to the pan.
• Place the pumpkin in the preheated oven and bake for 60 to 90 minutes. It is done when the flesh feels tender when poked with a fork.
• Remove the pumpkin from the oven and place on a cooling rack.
• Cool until it can be handled comfortably. Scrape the flesh out of the pumpkin halves and place in a large bowl.
• Use a hand mixer to blend the flesh until it is pureed.
• Drain moisture from the puree by placing it in a sieve lined with paper towels or a double layer of coffee filters. Be sure the sieve is placed in a bowl to catch the liquid as it drains.
• Cover the puree with plastic wrap and place in the refrigerator. Allow puree to drain for at least 2 hours. Drain overnight if possible.
• After draining, the pumpkin puree is ready to use.

• Preheat oven to 350°F.
• Have the unbake pie shell prepared and chilled.
• Combine the flour and the brown sugar in a mixing bowl. Stir until they are evenly distributed.
• Add the pumpkin puree and heavy cream. Beat until well blended.
• Stir the salt, cinnamon, ginger, and nutmeg into the pumpkin mixture. Add corn syrup and beat until well blended.
• Add the eggs and vanilla to the pumpkin mixture and beat until thoroughly mixed.
• Pour pumpkin filling into the unbaked pie shell.
• Place the pie in the preheated oven and bake for 50 to 60 minutes. Check after 30 minutes to see if the crust is browning too quickly. If so, place a piece of foil over the pie. Remove the foil for the last 10 minutes of baking time so crust will finish browning.
• To check for doneness, insert the tip of a table knife in about 1 inch from the center of the pie. The knife will come out clean if the pie is done. If the knife does not come out clean, continue to cook and check for doneness at 5 minute intervals.
• When the pie is done, remove it from the oven. Allow it to cool completely before serving. Serve with a spoonful of whipped cream on each slice.

Cinnamon Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon each McCormick® Ground Cinnamon and McCormick® Pure Vanilla Extract in medium bowl with electric mixer on medium speed until soft peaks form.

Substitution Tip: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract and 1/2 teaspoon McCormick® Ground Cinnamon in place of the cinnamon extract.

Chocolate Pecan Pie: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Add 2 ounces semi-sweet baking chocolate, melted, before adding pecans.

Vanilla-Walnut Pie: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Use 1 1/2 cups chopped walnuts in place of the pecan pieces.