Thanksgiving Tablescape

My first Thanksgiving hosting! I wanted to make a simple yet beautiful tablescape.  I decided to use white pumpkins (some real and some faux) in varying sizes with some color variations.  The vases are from Michael’s and Crate&Barrel.  I went to my local florist and picked up some greens and soft pink assorted flowers.  To give the flower arrangements a pop of color I went with carnations in dark pink, almost burgundy.  I made the napkin rings and they were so easy to make and affordable.   I went to Michael’s and picked up some twig rings and gold painted stem assorted faux flowers.  I snipped off the stems and wrapped each ring with a gold stem and tucked in any lose pieces.  Below I’ve added the recipe I used for the turkey. I hope everyone had a wonderful Thanksgiving! xoxo

Directions

1. Preheat oven to 325 degrees. remove neck and giblets from body and neck cavities.
2. Season cavity with your choice of herbs and seasonings (salt, pepper, mirepoix, thyme, garlic herb seasoning shak’r, etc.). Drizzle outside of turkey with basting oil ( I used avocado oil); season.
3. Place turkey, breast side up, on a rack in shallow roasting pan. Cover turkey loosely with a “tent” of aluminum foil (eliminates need to baste and prevents excessive browning).
4. Roast, using times listed on chart. About 45 min before end of suggested roasting time, remove foil tent; baste turkey with drippings. Roast until internal temp of turkey is 165 degrees. Check internal temp by inserting digital thermometer into thickest part of inner thigh area where leg connects to body of bird – but not touching the bone.
5. Let turkey rest 30 min before carving to allow juices to stay in the meat.
   

Turkey Weight    Cooking time for Unstuffed Turkey
8-12 lbs               2 3/4 to 3 hours
12-14 lbs              3 to 3 3/4 hours
14-18 lbs              3 3/4 to 4 1/4 hours
18-20 lbs              4 1/4 to 4 1/2 hours
20-24 lbs              4 1/2 to 5 hours