Thanksgiving is right around the corner, so it’s time to drag out all the old faithful recipes and maybe keep an eye out for new ones that sound interesting and yummy.

The bird is the main dish of course, and mine is already resting on the top shelf of the freezer in the garage.

I prepare mine simply by stuffing with a boxed mix and wrapping snugly in heavy-duty aluminum foil. Then baked slowly (325°F) until it is falling off the bone tender. (I’m drooling)

I admire the lovely golden brown birds that lie in repose in the center of a gorgeous Thanksgiving table, but am not a fan of preparing one that way.