This recipe leaves you plenty of time to kick back and enjoy the Macy’s Thanksgiving Day parade. It's easy to prepare and the turkey always turns out moist and flavorful.

Don't miss ‘Thanksgiving Wines For Procrastinators’ and “Five Side Dishes To Give Thanks For.”

Happy Thanksgiving!

Serves 8-10 people with leftovers

Ingredients:

1 (14-16 pound) turkey, thawed

1 XL Ziploc Big Bag (or any extra large food grade plastic bag)

1/3 cup plus 1 tablespoon kosher salt

2 tablespoon each of fresh rosemary, sage and thyme, chopped

1 teaspoon black peppercorns, crushed

4 bay leaves, torn

1 teaspoon finely grated lemon peel

1 large onion, chopped

1 large piece of celery, chopped

1 lemon, cut into quarters

1 stick of butter, softened

INSTRUCTIONS FOR THE NIGHT BEFORE:

1. Rinse turkey in cool running water. Pull fat out of cavity and place turkey in plastic bag.

2. Mix the salt with 1 tablespoon each of rosemary, sage and thyme, 1/2 teaspoon peppercorns, 2 bay leaves and 1/2 teaspoon lemon peel. Sprinkle the turkey inside and out with the salt mixture. Place in refrigerator overnight. Cover and put aside the rest of the herbs, peppercorn, bay leaves and lemon peel in the refrigerator overnight.

IN THE MORNING:

GET THE TURKEY READY WHILE YOU WATCH THE MACY'S THANKSGIVING DAY PARADE!

1. Rinse the turkey inside and out under cool running water and pat dry with paper towels.

2. Place onion, celery, lemon and remaining rosemary, sage and thyme, peppercorns, bay leaves and lemon zest in the turkey's cavity and spread the butter all over the turkey. Let sit for an hour before placing in oven preheated to 350 degrees F.

3. Baste the turkey every 45 minutes for 4 to 5 hours or until the thigh (the thickest part near the bone) registers 180 degrees F. Remove the turkey from the oven, cover with aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

THE GRAVY:

2 tablespoons butter

1/4 cup turkey fat

1/3 tablespoons flour

6 cups unsalted chicken broth

Salt and pepper to taste

1. Melt butter and turkey fat over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

2. Gradually whisk in chicken broth in a steady stream. Bring to a boil, reduce to a simmer, and cook, whisking from time to time, 15 to 20 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately.