Here are three simply elegant recipes that will help you to create a regal repast for eight.

After trying this moist and delicious turkey, your family will surely give thanks. To ensure that it IS moist and delicious, baste it often and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.

HERB-RUBBED TURKEY

1 whole turkey (about 12 pounds), thawed if frozen

2 teaspoons rubbed dried sage

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

Coarse salt and ground pepper

4 cups Simple Stuffing (below)

2 tablespoons butter, room

temperature

Preheat oven to 350 degrees, with rack in lowest position. Rinse fresh or defrosted turkey, pat dry. Reserve neck and giblets; discard liver.

Place turkey in roasting rack set in a large roasting pan. In a small bowl, combine sage, thyme, marjoram, a 1/2-teaspoon salt and a pinch of pepper. Working from both ends of the turkey, slide fingers under skin to separate it from the flesh (being careful not to tear skin). Rub herb mixture under skin.

Loosely fill neck cavity and large cavity with 4 cups stuffing. Using kitchen twine, tie legs together securely. Rub all over with butter and season generously with salt and pepper. Place neck, giblets and 3 cups water in bottom of roasting pan.

Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees (2 to 3 hours total).

Remove foil; raise oven heat to 400 degrees. Roast, basting every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches 170 degrees, 45 minutes to 1 hour more. The temperature will rise about 10 degrees as turkey rests.

If turkey is browning too quickly, cover loosely with foil; add more water if pan becomes dry.