Category: Recipe

Prepration:

• Remove the giblets and neck from the cavity and set them aside. If you want to brine your turkey (directions on reverse), do it now. Pat dry with paper towels.
• Prepare herb butter: Mince the herbs and garlic. Combine herb butter ingredients in a bowl. Loosen the turkey’s skin on breast and thighs with your hands and rub the mixture over the whole turkey, under and over the skin.
• If you have time and have not brined your turkey, cover and refrigerate overnight to allow the flavors in the butter to marinate the turkey.
• Prepare the vegetables: Set aside one onion. Roughly chop celery, carrot, and remaining onion and place them in the bottom of a roasting pan with the bay leaf and enough broth or water to mostly submerge the vegetables.

Roasting:

• Remove turkey from refrigerator at least 30-60 minutes before cooking. Preheat oven to 325ºF. If you didn’t apply the herb butter in advance, do it now. Set a rack in the roasting pan over the vegetables. Place turkey on a rack, breast up. Halve remaining onion, place it inside the cavity with any remaining herbs.
• Cover pan with aluminum foil or a lid. Place pan in the oven, cook according to the chart below. Remove foil for the last 30-60 minutes to brown the skin.
• Remove from the oven once the internal temperature of the thickest part of the thigh registers 160ºF. Use a meat thermometer to check for doneness.
• Allow the turkey to rest 30 minutes before carving. Strain the liquid in the bottom of the roasting pan, and use it to make your gravy.

• Preheat oven to 350 degrees Fahrenheit.
• In mixing bowl, combine: cream cheese, garlic, sour cream, chicken, green onion, jalapeños, cheddar cheese (reserve 2 tablespoons for topping), and bacon (reserve 2 tablespoons for topping).
• Grease baking dish and add dip mixture into dish. Spread evenly.
• Top with remaining cheese and bacon.
• Bake for 8-10 minutes or until the cheese is warm and bubbly. Cool a few minutes before serving.
• Optional: garnish with chopped green onions. Serve with tortilla chips or crackers.

• Preheat oven to 400 degrees Fahrenheit.
• Heat olive oil in large pan over medium-high heat. Once the oil is heated, add onion and cook, stirring occasionally, until golden brown (about 3 minutes).
• Add salt, garlic, cumin, and paprika. Stir until aromatic (about 1 minute).
• Add lamb, use wooden spoon to break up. Cook, stirring often, until cooked through and crisp (about 6 minutes). Remove pan from heat.
• Spread half the tortilla chips on a rimmed sheet tray.
• Top with 1 1/2 cups of cheese and half of the lamb mixture.
• Top with remaining tortilla chips, remaining cheese, and remaining lamb.
• Bake until cheese has melted (about 5 to 7 minutes). Remove from oven.
• Top with green onion, radishes, banana peppers, cilantro, and sour cream. Serve immediately.

• Whisk together in a bowl the honey, lime juice, olive oil, and salt.  Set aside.
• Combine watermelon, cucumber, mint, and basil in a large bowl.
• Add dressing to the salad and toss.  Top with feta cheese and serve.