Herbed butter under the skin creates a luscious Thanksgiving bird, while sherry and cream enrich the gravy. Start with a well-heated oven, and give the turkey 12 minutes of cooking for each pound. If you’re starting with a frozen turkey, make sure it’s fully (and safely) defrosted by allowing it to come back to life slowly in the fridge for 3 to 4 days before you plan to roast it.
Special equipment: For this recipe you will need a large roasting pan fitted with a roasting rack, a brush or turkey baster, and a meat thermometer.
For the gravy: