The Perfect Roast Turkey Recipe!

Ingredients

10 - 14 lb. turkey* (fresh or frozen and fully thawed)
3/4 cup unsalted butter, softened
2 tsp lemon zest
1 Tbsp fresh thyme leaves
1 Tbsp chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 medium yellow onion, cut into quarters
8 garlic cloves, smashed
1/2 bunch Chopped fresh parsley

In a mixing bowl stir together butter, lemon zest, thyme and rosemary

Rest turkey, preheat oven: Let turkey rest at room temperature 1 hour

 Remove neck and giblets: Remove neck and giblets from turkey

 Dab dry, fold wings under, season cavity: Pat outside of turkey well with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.

Create pocket of space for butter underneath skin: Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate and loosen the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to puncture and tear skin or butter will melt out as it bakes.

Make butter-herb mixture: In a mixing bowl stir together butter, lemon zest, thyme and rosemary.

Stuff portion of butter under skin: Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.


Place in roasting rack: transfer turkey to a large roasting pan with a roasting rack

Truss if desired: tie legs with kitchen twine 

Stuff Your Turkey

Bake to 165 degrees: Bake in preheated oven until thickest center portion of thigh without touching bone registers 165 degrees on a probe thermometer or instant read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey with aluminum foil as needed to prevent excessive browning.
Tip: to ensure a moist turkey be careful not to over-cook. If you bake much past 165 degrees it will start to dry out.
Rest and carve: Let turkey rest 30 minutes at room temperature (or up to 60 minutes) before carving.

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Mashed Sweet Potatoes

Ingredients

4 lbs. sweet potatoes (about 5 large or 4 extra large)

1/2 salted butter melted brown butter

4 Tbsp real maple syrup or 1/2 brown sugar

Salt and black pepper

1 can evaporated milk

Instructions

Preheat oven to 400 degrees. Prick sweet potatoes once on both sides with a fork. Wrap each sweet potato with a sheet of aluminum foil.

Place sweet potatoes on baking sheet and bake until done

place butter in a medium skillet or saucepan. Heat over medium heat, and let cook, stirring occasionally until butter has browned.

Once potatoes are cool enough to handle, peel potatoes or scoop flesh from peels into a large bowl.
Mash with a potato masher. .

Add browned butter and maple syrup or brown sugar. Using an electric hand mixer blend on low speed until combined, season with salt and pepper to taste. Increase mixer speed adding milk and whip until smoother and creamy.

Melt butter and add on top and serve hot

Cuisinart AMB-9SP 9-Inch Chef's Classic Nonstick Bakeware Springform Pan, Silver

9-inch springform pan made of heavy-gauge aluminized steel for fast, even heating
Whitford Xylan nonstick coating inside and out ensures effortless food release
Latch opens to release baked cake; extra-thick rolled edges prevent warping
Dishwasher-safe for quick cleanup; oven-safe
Measures 9 by 9 by 3 inches; limited lifetime warranty

New York Cheese Cake

Ingredients
2 cups (8 1/2 ounces) Keebler® Graham Cracker Crumbs
1/2 cup (4 fl ounces) margarine or butter, melted
2 tablespoons (1 ounce) sugar
4 packages (32 ounces) cream cheese, softened
1 1/3 cups (9 1/2 ounces) sugar
2 tablespoons (1/2 ounce) cornstarch
1 tablespoon (1/2 ounce) vanilla
3 each eggs, large
1 cup (8 fl ounces) sour cream
Directions
1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
3. Pour into crust. Bake at 325°F about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
4. Sprinkle top with reserved crumbs. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

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Romertopf Extra Large for Turkey Glazed Clay Roaster, 7.3 quart, Terracotta by Romertopf

Use in any oven style, do not use on stovetop Made in German & Easy to Clean 171/4"L x 131/4"W x 83/4"H | 7.3 Quarts Holds up to 18 pound turkey Get fall off the bone results with a nice crispy crust Use clay roaster for meats, fish, desserts, breads & more

      

Turkey Pot Pie

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1/4 cup chopped celery

2 tablespoons butter or margarine

1/4 cup chopped onion (1/2 medium)

1 can (10 3/4 oz) condensed cream of chicken soup

1 cup milk

1/2 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked turkey or chicken

1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained

1 box refrigerated pie crusts, softened as directed on box

Steps

Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.

Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.

Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.

Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.