You really can’t have a proper Thanksgiving without turkey. However, it always amazes me how many people struggle with the main ingredient. Don’t let the star of the show fall flat…cook that bird right! Cook it with pleasure!! Here are five simple ways to elevate your holiday feast this season:

First of all, prepare your bird properly. Take out a stick of butter, melt it and then add fresh herbs. Thyme and rosemary go without question; you can also use sage, oregano, basil, etc. Mash up the herbs into the butter, then gently lift up the skin on the turkey and rub that butter into every nook and crevice of that bird! Your fingers will feel like you dipped them in motor oil when your done, but the flavor will be worth it.

Next, quarter an onion and any other fruits that you like–I suggest apples, oranges and lemons, but be creative! Grab more herbs, all the cut fruits & veggies and stuff that turkey to the hilt. I would note here that stuffing the turkey with “traditional stuffing” is so pedestrian. The turkey steals all the flavor and yet that missing flavor never seems to transfer into the turkey. What you’re left with is mushy, bland stuffing. Stuffing can be made so much better without the use of the bird, but that is for another blog. Instead, use that turkey cavern to make the flavor pop with the addition of fresh herbs, fruit and vegetables.

Third, save time when cooking the bird. With the brilliant invention of the turkey bag, one no longer needs to get up at the crack of dawn to put the bird in the oven. Any medium to larger size turkey will cook in 3-4 hours inside of a turkey bag. All that flavor and drippings have no where to go except inside of that bag, keeping the bird moist and flavorful. It really is a game changer and an easy one at that to implement. You’ll have so much more time to enjoy with friends and family.

The fourth step is actually pretty common, but most people overlook it. When the bird is about 90% done, open up the bag (exposing the turkey) and add fresh bacon to the top of the turkey. Put it everywhere you can find room. This simple step re-moisturizes the turkey at the same time the open bag allows for the beautifully butter glazed skin to brown and crisp up a bit. Don’t over do it–when the bacon is done, it’s time to take the bird out of the oven.

Last but not least, as your letting your bird sit after cooking you can use the leftover juices, fruits/veggies and bacon to make a mean gravy. Keep in mind that real chefs recommend at least an hour of sitting per every cooking hour, although it’s hard to go that long without eating! Mash up all the larger parts in a blender, then add to a pot with the juices and cook on low to medium-low for about 2 hours (or as long as your bird sits). Good gravy is as important as the turkey itself–there are many ways to step it up from here, but this is always a great way to get it started.

This year, don’t over-complicate things. The above steps are very easy to do in practice and the results are incredible. You’ll be left with a scrumptious, good to the last drop, proper Thanksgiving turkey. But beware–you may be find yourself obligated to make the turkey next year!