A Year-Round Guide to Franklin and Nantahala

Yield: 12 to 14 servings. 1 whole turkey, thawed 2 Granny Smith apples, cored and quartered 1 sweet onion, skin removed and quartered 1 orange, halved 3 celery stalks, halved

Rosemary and Goat Cheese Strata

Yield: 12 to 14 servings. 1 whole turkey, thawed 2 Granny Smith apples, cored and quartered 1 sweet onion, skin removed and quartered 1 orange, halved 3 celery stalks, halved

Yield: 12 to 14 servings.

1 whole turkey, thawed
2 Granny Smith apples, cored and quartered
1 sweet onion, skin removed and quartered
1 orange, halved
3 celery stalks, halved
2 sprigs fresh rosemary
6 to 8 sprigs fresh thyme
1 small bundle fresh sage
3 tablespoons extra-virgin olive oil
3 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
2 tablespoons smoked paprika
2 tablespoons lemon pepper
3 tablespoons poultry seasoning

Preheat oven to 375°. Adjust oven rack to support roasting pan and height of turkey.

Remove neck and gizzard packet from inside turkey. Discard or save packet for giblet gravy or dressing.

Pat turkey dry with paper towels. Place turkey breast-side up on roasting rack in a large roasting pan. Fill the inside cavity with apples, onion, orange, celery, and herbs.

Rub outside of the turkey with extra-virgin olive oil. Make a dry rub by mixing together the salt, pepper, paprika, lemon pepper, and poultry seasoning. Sprinkle the dry rub over the turkey, making sure to get in between legs and wings, and massage dry rub into the meat.

Place turkey in the oven. Reduce heat to 325°. Roast turkey for 3 to 3¾ hours, or until meat thermometer reads 165° while inserted in the thickest part of the turkey.

Remove turkey from oven and let rest for 20 minutes before carving. Reserve the drippings to make gravy.

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This story was published on Oct 15, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.