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A Do-It-for-Less Thanksgiving Party

(Family Features) - Making a Thanksgiving turkey may seem daunting, but it's actually easy and economical. Denise Vivaldo, celebrity food stylist and author of Do It for Less! Parties, offers this tried-and-trusted recipe from her book:

Oven-Roasted Turkey
Serves 25

2 (16- to 20-pound) turkeys, thawed or fresh
Salt and freshly ground black pepper to taste
Extra-virgin olive oil, as needed
1 pound onions, chopped (about 3 cups)
8 ounces carrots, chopped (about 1 cup)
8 ounces celery, chopped (about 1 cup)

Preheat oven to 325° F.
Remove giblets from turkey and reserve for gravy or stock.
Rinse cavity and dry well with paper towels. Season cavity heavily with salt and pepper.
Rub turkey well with olive oil, and season heavily with salt and pepper.
Lock wings in place by twisting tips behind and under back of turkey.
Place turkey on its side in roasting pan. Roast 1 hour, basting every 30 minutes withdrippings.
Remove pan from oven, turn turkey over on its other side, and roast another hour, basting every 30 minutes.
Remove pan from oven, and turn turkey breast-side up. Add onions, carrots and celery to bottom of pan. Return to oven and roast another 2 to 3 hours, basting occasionally, or until thermometer inserted into thickest part of thigh registers 180 degrees. If turkey is browning too quickly, cover with foil until fully cooked.
Remove turkey from roasting pan. Cover loosely with aluminum foil. Reserve pan drippings and vegetables for gravy.
Let turkey rest 20 to 30 minutes before carving.

Helpful Hints

Turning a turkey is no easy feat. For best results, use oven mitts covered with plastic freezer bags to keep them clean, or use silicone waterproof oven mitts, which are safe up to 500 degrees.
If oven space is tight, carve the turkeys prior to cooking. Roast the legs and thighs on separate roasting pans from the breast and wings, as the white meat will cook more quickly than the dark.
If budget allows, serve a fresh turkey. You will be pleasantly surprised at the rich, meaty texture of fresh over frozen.
Allow 1 1/2 pounds of turkey per person for a nice portion. For turkeys weighing less than 14 pounds, calculate 2 pounds per person to account for the smaller meat-to-bone ratio. Order more if you want to enjoy leftovers.
To inhibit bacteria growth, defrost the turkey in its unopened wrapper and set in a roasting pan to catch any liquids. Allow 5 hours of refrigerated defrosting time for every pound. Make your calculations carefully-a 20-pound turkey will take about 100 hours, or just over 4 days, to defrost. For a quicker but more labor-intensive method, immerse the still-wrapped turkey breast-side down in cold water. Change the water every 30 minutes. Allow 30 minutes per pound to thaw.

Visit www.diflparties.com for more Thanksgiving recipes for a crowd.

SOURCE: Terrace Publishing