We started with a 10 pound turkey from Royal Beef, because this year we had a small crowd – just the kids and their significant others.
For the dressing:
8 Yukon Gold potatoes, boiled and mashed in a large bowl
8 slices bread, cubed (we keep heels in the freezer just to use in the dressing)
2 onions, diced
2 stalks celery, diced
1 apple, diced (with the skin on)
About a tablespoon of each of the following fresh herbs, chopped:
Then a good grind of pepper and some salt (not too much!)
Mix together with 2 eggs and just enough milk to moisten.
We put what would fit in the turkey, and the rest in a silicone bread pan, topped with a couple of slices of bacon to keep it from drying out. (This stayed in the fridge until about an hour before serving time, then in the oven with the turkey).
Carefully lift the breast skin of the turkey, and put 4 orange slices between the skin and the breast meat. Pour in 1/2 cup of bourbon.
Put the turkey in a preheated 450F oven, and immediately drop the temperature to 350F. Roast until a meat thermometer reaches 180F. Let stand, tented with foil, for about 10 minutes while you make the gravy:
Remove fat from pan drippings (we use a gravy separator to make it easy). Put the drippings in a pan with a couple of cups of water. Bring to the boil, then reduce heat to a simmer. Add 1/2 cup of cold water that has been mixed with a heaping tablespoon of cornstarch. Stir until it is bubbling, thickened, and clear.