Traditional, but with a twist. Isn't that the kind of inspiration, the interestingly varied recipes for the Meal of the Day, that cooks hope will come their way as Thanksgiving nears?

Also, you can hear cooks prompting, please — let it be fairly simple, not too much shopping. And still recognizable. Any "twist" should not shock those who really prefer tradition to predominate.

AP Photo/Butterball (ENLARGE)
Glazed Turkey
AP Photo/Butterball) (ENLARGE)
Glazed Turkey served with a Dried Fruit and Tomato Chutney
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So, take a look at this variation in the presentation of Thanksgiving's anchor, symbol of the day, major taste and perennial standby: the turkey. Here's the plan: Let's glaze it, forgo the stuffing and serve it with a tastily appropriate chutney.

The bird will look picture-perfect — the glaze gives it a great, dark-gold glow. The taste of the meat will reflect the ingredients of its barbecue-style glaze with offbeat accents of cumin, and coffee (showing up these days as an ingredient in unfamiliar contexts). Barbecue, of course, has a history and popularity totally in the spirit of the day.

Makes 14 servings (6 ounces each)

(Preparation 20 minutes, total time 4 hours)

¼ cup sweet barbecue sauce

2 tablespoons light corn syrup

½ teaspoon instant coffee crystals

1/8 teaspoon ground cumin

2 teaspoons butter or margarine

14-pound turkey, thawed if frozen

Nonstick cooking spray

Preheat oven to 325 F.

Combine barbecue sauce, corn syrup, coffee and cumin in glass measuring cup. Microwave on High 1 minute, stirring once, or until coffee is dissolved. Add butter or margarine and stir until melted. Set glaze aside to cool.

Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray.

Bake turkey at 325 F for 2 hours. Brush turkey with some of the glaze. Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking of breast and glaze from darkening too much.

Continue baking turkey 1 to 1½ hours, or until meat thermometer reaches 180 F when inserted in deepest part of thigh, brushing with additional glaze after 30 minutes. Let turkey stand 15 minutes before carving.

Dried Fruit and Tomato Chutney

Makes 12 servings (¼ cup each)

(Preparation 20 minutes, start to finish 1 hour 20 minutes)

2 tablespoons butter or margarine

1 medium onion, chopped (about ½ cup)

½ cup chopped dried apricots

½ cup sweetened, dried cranberries

½ cup golden raisins

14½-ounce can small-diced (petite) tomatoes in juice, undrained

¼ cup water

1 teaspoon granulated sugar

¼ teaspoon salt

2 tablespoons finely chopped fresh cilantro

1 tablespoon white balsamic vinegar

Melt butter or margarine in medium saucepan over medium heat. Add onion, apricots, cranberries and raisins; cook and stir 5 minutes, or until onion is tender. Stir in tomatoes with juice, water, sugar and salt.

Bring to a boil over medium-high heat. Reduce heat to low; cook and stir 10 minutes. Remove from heat; place in bowl. Add cilantro and vinegar; mix until blended. Cool slightly. Cover; refrigerate at least 30 minutes before serving to allow flavors to blend.

(Recipe developed for AP by Butterball)

By The Associated Press