Ingredients
1 turkey (12-15 lbs)
5-6 gallons peanut oil
3 cloves minced garlic
1 stick butter
1/4 lb lean salt pork (finely minced)
1 teaspoon soy sauce
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey injector
1 yard of cheesecloth (or a fine mesh strainer)
salt and pepper, to taste

Ingredients
1 (10lbs to 12lbs) turkey
1/4 cup kosher salt
2 medium large yellow onions, unpeeled and cut into eighths
2 medium carrots, unpeeled and cut into 1-inch chunks
2 medium ribs celery, cut into 1-inch chunks

Directions
You need to start by brining the turkey the night before, so start by removing the giblets from the turkey and cut off the tail. Reserve those parts to make turkey broth. Rinse the turkey and sprinkle the salt all over thoroughly. Place the turkey on a rack then refrigerate it uncovered overnight.

Cooking the next day:
An hour before you start roasting the turkey, remove the turkey from the refrigerator and let it relax in room temperature. Pre heat the oven to 400 degree F for about fifteen to twenty minute and move the rack to the lowest part of the oven. Stuff the carrots, onions and celery into the turkey, add some spices and tie the legs together with twine. Place the wings behind the neck and under the turkey then scatter the remaining veggies in a roasting pan. Set the turkey breast side down on a rack.

Roast it for about 30 minutes and pour 1 cup of water into the roasting pan then let it do it’s thing in the oven for another 30 minutes. Remove the turkey from the oven (close the oven door) – carefully turn the turkey over. I usually use 2 pieces of folded paper towels to turn the turkey over breast side up. Add another 1/2 cup of water to the pan and return the turkey to the oven. Cook for about 45 minutes to an hour. Make sure the veggies are cooking and not burning. Once done carve the turkey on a platter and let it rest for another 45 minutes to an hour before serving.

Ingredients
2 slices of wheat or white bread
1 tablespoon of mustard
2 slices of pepper jack cheese
romaine lettuce
6 carved slices of turkey
2 slices of tomato

Directions
Start by spreading the mustard on each bread. On one side of the bread (in order) add the pepper jack cheese, turkey, tomato and lettuce. Add the other side of the bread on top. Once you make it with a knife cut from corner to corner so it make a triangle. It’s easier to eat the sandwich like that.

Ingredients
1 (8 to 10 pound) turkey
1 medium onion, quartered
1 head garlic, halved
2 bay leaves
8 tablespoons unsalted butter (1 stick), melted
several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
kosher salt and freshly ground black pepper

Directions

Ingredients
Citrus Rosemary Salt:
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons lemon zest
1/2 cup coarse salt

Roasted Turkeys
2 (8 to 10-pound) whole turkeys
2 small whole onions, peeled
2 carrots, cut in half
2 celery stalks, cut in half
1 quart chicken stock or broth
1 cup extra-virgin olive oil, divided
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup butter
3/4 cup all-purpose flour

Turkey Gravy
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups chicken broth
Salt and freshly ground black pepper

Directions
Let’s get the citrus rosemary salt out of the way. First use a food processor to process all the ingredients until they are blended well. Once you finish that, pre-heat the oven to 425 degrees F. Now let’s get started on the turkey. Start by removing the neck and giblets then put them into a large pan. In the same pan add onion, carrots, celery and chicken stock then bring them to a boil over high heat then reduce to let it simmer until it is reduced to approximately 2 cups. Next, strain and reserve on the side. This will be the turkey stock that you’ll use for the gravy later on.

As for the turkey, begin by washing them inside and out then dry well. Coat each turkey inside and out with olive oil (approx 1/4 cup). Season the turkey well on the outside with about 2 tablespoon of the citrus rosemary salt. Put the rosemary sprigs and lemon halves inside the turkey. (yum) by now you’ll be able to smell the rosemary and lemon scent.

Arrange the halved carrots and celery stalks on each of the half sheet pans. Make sure you use a baking sheet. Place the turkey on top of the veggies so that it’s not resting on the bottom of the pan. Rub the remaining olive oil on the turkey then roast it for about 2 to 2 1/2 hours. Remove from the pan and let it rest for about 15 minute before you start carving. Save the juice from the turkey for your delicious gravy!

For the gravy melt the butter and add flower in a pan then over medium heat mix it until it’s smooth then add the turkey stock, the juice in the pan and bring it to a boil (high heat). Once it reaches boiling point, reduce the heat and let it simmer until it is thick enough to serve as your delicious homemade gravy.

Happy Thanksgiving or happy meal!

This dish is can serve up to 8 people. Corn bread is a perfect snack dish or a side dish during Thanksgiving.

Ingredients
1 onion (chopped)
1 green pepper (chopped)
2 tablespoon of olive oil
3 cups of cooked turkey, cubed
2 tablespoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of dried oregano
1.5 teaspoon of salt
1/2 cup frozen corn (thawed)
14 oz can of diced tomatoes
4.5 oz can of chopped green chilies
3.5 cups of mashed potatoes
1 cup of cheddar cheese (shredded)

Directions
Start by pre-heating the oven to 375F. While that’s happening, use a skillet to cook the onion and pepper with oil for 5 minutes over medium heat. Add the turkey, chili powder, cumin, salt and oregano for spice then mix well for about 3 minutes. Mix in the tomatoes, chili and corn then bring to a boil. Afterwards reduce the heat to low and simmer for about 7-8 minutes.

On the side combine the potato and cheese then blend. Spoon 1.5 cups into bottom of 11″ by 7″ baking dish, patting to form a bottom crust. Spoon in turkey mixture; top with remaining potatoes. Bake 25 minutes or until golden brown.

Ingredients
4 turkey breast
4 tablespoons of olive oil
2 crushed garlic cloves
1 small chili (chopped)
1 handful of cherry tomatoes
1/2 bunch of fresh coriander (chopped)
4 tablespoons of tomato puree
1 teaspoon of paprika

Directions
Start by mixing the olive oil, garlic and chili to create a marinade. Use the marinade to coat the turkey breast and marinade it overnight. After you’ve marinated the turkey, place the turkey in a baking dish then add coriander, tomato puree and paprika. Add some of the marinade you used to put the turkey in and stir well. Place the cherry tomatoes around the turkey breast and cook it in the oven for about 30 minutes under 400 degrees.