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.

Transfer turkey to a cutting board, cover loosely with foil and let rest at least 30 minutes before carving. Reserve pan with drippings for White-Wine Gravy (below).

To carve: Remove and slice breasts, remove wings. Pull each leg away from body, cutting through thigh joint; cut through leg joint to separate thigh from drumstick.

SIMPLE STUFFING

2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces

4 tablespoons butter, room

temperature, plus more for

baking dish

4 celery stalks, thinly sliced

4 shallots, minced

2 garlic cloves, minced

Coarse salt and ground pepper

1/2 cup dry white wine

1/2 cup parsley leaves, chopped

3 large eggs, lightly beaten

2 cans (14.5 ounces each)

reduced-sodium chicken broth

Preheat oven to 400 degrees. Place bread on two rimmed baking sheets; bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat. Add celery, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add wine; cook until evaporated, about 3 minutes. Transfer to a large bowl.

Add bread, parsley and eggs to bowl. Season with 1 1/2 teaspoons salt and a 1/4-teaspoon pepper; stir to combine. Mix in half of broth. Continue to add broth just until stuffing is moistened but not wet. There should not be any liquid in the bottom of the bowl.

Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered, 8-inch square baking dish. Cover with buttered foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

WHITE-WINE GRAVY

1 cup dry white wine

1/2 cup all-purpose flour

2 cans (14.5 ounces each)

reduced-sodium chicken broth

Coarse salt and ground pepper

While turkey rests, place roasting pan on stove across two burners (if using a disposable pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.

Add wine; cook, stirring constantly, until syrupy, about 5 minutes. Gradually whisk in flour and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.

Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain; discard solids. Season with salt and pepper. *