A few days ago my husband received his annual frozen turkey from work. Two hours before the end of his shift, he put it in the trunk of his car – on an unseasonably warm November afternoon. We had turkey last night. Call it a taste of things to come. Here’s how I roasted it. It came out wonderfully. I served it with the garlic mashed potatoes, a cabbage salad, and acorn squash. We’ll save the pumpkin pie and cranberries for next week…1 turkeyolive oilSea salt & pepperRosemarySageMarjoramBasil(I used dried herbs here.)Rinse turkey and place in roasting pan. Rub with olive oil. Lightly sprinkle herbs, salt, and pepper over turkey. Cover with a tent of foil. Bake at 325 degrees until turkey timer pops out or meat thermometer reads 170 degrees in breast and 185 degrees in thigh meat.