From the kitchen of One Perfect Bite...I couldn't share this recipe before the holiday because I had not yet tested it. I rarely make a dish for company unless I've tried it at least once, but I made an exception this Thanksgiving. I found the recipe for the turkey in Food and Wine magazine and I've had such good luck with their recipes that I didn't hesitate to serve it fresh off the chopping block on Turkey Day. I guess that means I'm less afraid of my friends judgement than I am yours. This is an exceptionally easy recipe, and now that it's been tested I can tell you it makes a great turkey for a small group of adventurous eaters. Please note, the rub is applied to the bird the day before it goes into the oven and once that is done the turkey is oven ready and can be forgotten. I do hope that those of you who serve turkey on Christmas Day will give some thought to this recipe. You won't be sorry. While I served it with garlic mashed potatoes, the next time I make it I think I'll serve it with a potato gratin. I love the port and pepper gravy, but I think it's better on the turkey than it is on potatoes. Here is how the turkey and gravy are made. Happy Holidays!
