2 tablespoons salt
1 1/2 tablespoons ground sage
1 1/2 tablespoons thyme
1/2 tablespoon black pepper
1/2 tablespoon Neelys Seasoning,
recipe follows

Roasted Turkey Gravy
Recipe courtesy Tyler Florence
Tyler's Ultimate 

5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper

Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5
minutes. Place in the oven and roast for 30 minutes. Remove from the
oven and place over medium heat. Remove the wing and set aside. Add
the flour and let cook for about 1 minute. Add the stock and simmer
until it has reduced by about 1/4, about 15 minutes. Strain the sauce
and adjust the seasoning with salt and pepper.

And that reminds me, since I don't have a smoker, and since I really don't
know what I'd do with a big bird even if I had one, just what AM I going
to do? How about this? YUM-O!

Herb Roasted Turkey Breast with Pan Gravy
Recipe courtesy Rachael Ray
Food Network Special
Rachael Ray's Thanksgiving in 60

“Although sage is the herb most used with turkey, I love the flavor
and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now
widely available in supermarkets. Since the leaves are a bit woody,
and no fun to eat, I baste my turkey with bay-infused butter and
roast the breasts right on top of the leaves, which perfumes
the meat.”

Serves: 8 servings

1 small (golf-ball sized) onion, peeled and
coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley
(about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil,
plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on
(about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy
(recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat
and set aside.
Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of
the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in
the oven and immediately decrease the temperature to 400 degrees F.
After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a
thermometer placed in the thickest part of the breast registers 170
degrees F.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in
the apple cider. Bring to a simmer, and stir until thickened. Season with
salt and pepper.
Slice the turkey breast on the diagonal, and serve with warm gravy.

But wait! There's more...

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