Roast Turkey with Herb Rub and Shitake Mushroom Gravy

The November 1994 Thanksgiving issue of Bon Appetit will always have a place on my cookbook shelves for two reasons. First, the issue is crammed with great recipes and, second, this issue guided me through hosting my first Thanksgiving dinner as a newlywed. This turkey recipe is terrific and the shitake mushroom gravy is just superb.

I serve this with a dried fruit stuffing from the November 1996 issue of Bon Appetit. And I vary my cranberry sauce from year to year going from very traditional (Joy of Cooking) to quite adventurous (a version made with Chinese five-spice powder that I loved but which others found to be just too much of a departure).

All recipes from this issue are available at Epicurious.com