Suzie, Red Tricycle’s Portland Editor shares her favorite Thanksgiving recipe.

Apple, Onion and Apricot Turkey
12 pound turkey (Butterball works best)
1/4 cup vegetable oil
1 TBSP paprika
1 TBSP garlic powder
1 TBSP black pepper
1 TBSP salt
1 whole apple, skin on
1 medium onion, whole, peeled
1/4 cup apricot preserves
1/4 cup orange juice

Preheat oven to 500 degrees. Wash and clean the entire turkey in cold water. Mix the vegetable oil, paprika, garlic powder, pepper and salt together to make a paste. Apply the paste to the entire turkey with a pastry brush, inside and out. Place the whole apple and peeled onion in the cavity of the turkey. Bake the turkey uncovered for 15 minutes until it is very brown. Reduce the temperature to 325 degrees. Cover turkey loosely with foil and roast for about 3 hours or until the meat thermometer says it’s done. For different-sized turkeys, use the cooking guidelines for a stuffed turkey.Mix apricot preserves with the orange juice. Uncover the turkey. Baste the mixture onto the turkey and cook uncovered for the last 20 minutes. Cool slightly before carving.

Easy Gravy
Turkey giblet, liver and neck
1/4 cup butter
2 cloves garlic
1/2 onion, diced
1/2 cup flour
2-4 cups chicken broth or stock
salt and pepper

Simmer turkey pieces until tender (about an hour). Reserve 2 cups of boiling liquid for gravy base. Remove turkey pieces and either mince everything but the tough parts and set aside, or discard them altogether for a smoother gravy. In a separate saucepan, melt butter and sautee the onions and garlic until the onions are tender or translucent. Add flour to the saucepan and cook until it has turned a light amber color. Add the broth, reserved liquid and turkey, whisk, then simmer until the gravy has thickened. Taste and adjust the seasoning to your liking. More broth may be added to thin the gravy.