In the last issue of Cookie, we had a quick Thanksgiving dinner how-to, and since the magazine folded before the issue came out, we never got to hear readers’ reactions. It was bittersweet to get this lovely email from a Momfilter reader—but we’re happy to post the recipe here.

“I used to subscribe to Cookie Magazine and was DEVASTATED when the magazine closed. I have most copies of the magazine, except the one that I have been searching for for years now. I made a Turkey using the November 2009 recipe and it was the BEST turkey I have ever had! It was also so simple, but I no longer have the recipe or the magazine. Is it possible to get a copy of the recipe?”

Turkey, Potatoes, and Brussels Sprouts

1 ½ pounds Yukon gold potatoes, quartered

1 ½ pounds Brussels sprouts, trimmed and halved

6 shallots, peeled and halved

½ cup olive oil

2 tablespoons salt

1 10-pound turkey

3 sprigs each parsley, sage, rosemary, and thyme

6 strips bacon, chopped

1 cup turkey or chicken broth

Preparation:

Preheat oven to 400 degrees. Toss the potatoes and sprouts with 3 shallots and half the oil and salt; set aside.

Rub the turkey with the remaining oil and salt. Stuff the cavity with the herbs; tie the legs with twine.

Place half the bacon in a roasting pan with the remaining shallots, the broth, and the turkey (on a rack). Put it in the oven.

After the turkey has cooked for 1 hour, add the vegetables to the pan and baste the turkey. Roast for 30 minutes more.

Baste again, stir the vegetables, and add the remaining bacon to the pan.

Roast until a thermometer in the thickest part of the thigh reads 170 degrees, about 30 minutes.

Photo: Andrea Chu