With Thanksgiving just a day away, you may already have your dinner menu written in stone.
For those of us who may still need a little nudge, here are some recipes, courtesy of the St. Petersburg Times.
1 turkey, 10 to 12 pounds
Carrots and celery stalks (necessary only if elevating the turkey)
1 bunch sage, divided use
2 large onions, halved
3 tablespoons olive oil
1 tablespoon ground black pepper
1 tablespoon fresh thyme, chopped