The 'star' of the traditional Christmas dinner is roast turkey. Plump, golden brown, and filled with a delicious stuffing, it is a mouth-watering sight. Served with a delicious selection of fresh vegetables and cranberry jelly, it is truly the focal point of the festive meal.

There are many variations on the theme of roast turkey, some of them very fancy indeed, but this is a tasty recipe which is easy to prepare.

HERB ROAST TURKEY

Preparation time: 20 minutes

Cook Time: 3 ½ hours

1 whole turkey (12 to 14 pounds), fresh or frozen and thawed

2 tbsp. Italian seasoning

1 tbsp. seasoned salt

1 tsp. freshly ground black pepper

1 tbsp. vegetable oil

½ cup water

PLACE oven rack in lowest position. Preheat to 325°F. Place roasting rack (preferably V-shaped) in shallow roasting pan. Combine seasonings in small bowl. Rinse turkey inside and out and pat dry. Place turkey, breast-side up, in prepared pan. Spread some of seasoning mixture under turkey skin, oil the skin and spread the rest of the seasoning over the entire surface of the turkey. Tie legs together and cover ends with foil. Tie wings to body and cover ends with foil. Place turkey on rack in roasting pan and cover loosely with heavy duty foil. Roast for one hour. Remove foil, and continue roasting for another two to two and oue half hours, or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven and let stand 20 minutes. Transfer to a platter or carving board and slice. Reserve pan juices to make gravy to serve with turkey. Makes 12 servings. *Cooktip: For easy cleanup, line roasting pan with heavy duty foil or non-stick foil.

TURKEY GRAVY

Preparation time: 5 minutes

Cook time: 10 minutes

3 ½ cups turkey broth, divided

½ cup turkey pan drippings, strained and fat removed

2 teaspoons turkey rub

¼ cup cornstarch or ½ cup flour

Gravy browning (optional)

HEAT 3 cups of the broth, turkey drippings and turkey rub in medium saucepan on medium heat. Stir remaining ½ cup broth into cornstarch or flour in a small bowl and work until smooth. Gradually stir into broth mixture in the pot. Stirring constantly, bring to boil on medium heat, boil 1 minute. If gravy is too pale for your liking, add a drop or two of gravy browning while cooking. Transfer to gravy bowl and serve. Yield: 15 ¼-cup servings. *Substitution tip: Use 2 cans (14 ½ oz. each) chicken broth in place of turkey broth.

Baked ham is also part of the traditional Christmas dinner. Try this tasty recipe for a change.

BAKED HAM IN BEER

1 pre-cooked ham

½ cup dry mustard

1 cup brown sugar

Cloves

Bay leaves

Water

16 oz. beer

PRE-HEAT oven to 350 degrees F. Stud surface with cloves. Combine mustard and brown sugar, and add enough water to make a smooth, spreadable paste (not too runny). Smear over the ham, then cover with bay leaves attached with wooden toothpicks. Put ham in roasting pan (lined with heavy duty foil or non-stick foil for easy clean-up) add beer, cover with foil and roast for an hour or so, until warmed right through. Remove from oven and let stand before carving.