Roast Brined Turkey

Total Time: 52 hrs Preparation Time: 48 hrs Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 1/4 cups kosher salt
• 4 1/2 cups sugar
• 6 sprigs fresh parsley
• 6 sprigs fresh dill
• 6 sprigs fresh thyme
• 6 sprigs fresh tarragon
• 6 sprigs fresh sage
• 2 sprigs fresh rosemary
• 2 teaspoons mustard seeds
• 2 teaspoons fennel seeds
• 2 cinnamon sticks
• 5 bay leaves
• 8 whole cloves
• 1/2 tablespoon juniper berries
• 1 teaspoon cardamom pod
• 2 teaspoons black peppercorns
• 2 lemons, sliced
• 2 gallons water
• 1 (14 lb) whole turkey, rinsed
• 1 cup clarified butter

Recipe

• 1 in a container large enough to hold the turkey and brine combine all ingredients except the water, turkey and clarified butter.
• 2 in a saucepan bring water to a boil and add to container, stirring to dissolve salt and sugar. let cool until cold.
• 3 add turkey to brine so that it is completely submerged, cover, and chill for 48 hours. (a large new mop-bucket or rubbermaid container works great for this.) if turkey is not completely submerged, turn it several times during the 48 hours.
• 4 preheat the oven to 300 degrees f. drain the turkey, pat it dry, and truss. transfer the turkey to a roasting pan fitted with a rack.
• 5 rinse a double thickness of cheesecloth in cold water and squeeze out excess moisture. dip in clarified butter and arrange over the turkey.
• 6 roast the turkey, basting it frequently with any remaining clarified butter and the pan juices, for 3 to 4 hours, or until a meat thermometer inserted in the thigh joint registers 150 degrees f and the juices run clear.
• 7 let rest, covered loosely with foil, for 30 minutes before carving.

Rosey Daley's Grilled Chicken Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 5 tablespoons fresh lemon juice
• 3 tablespoons reduced sodium soy sauce
• 2 garlic cloves, peeled and chopped
• 1/8 teaspoon fresh ground black pepper
• 1 teaspoon dried basil
• 8 ounces boneless skinless chicken breasts
• 1 red onion, trimmed and cut into 1/8-inch rounds (large)
• light vegetable oil cooking spray
• 1 lb salad greens, mixed (6 cups)
• 1 tablespoon blue cheese, crumbled
• 1 tomato, medium, cored and cut into 8 wedges
• 4 tablespoons fresh lemon juice
• 4 tablespoons balsamic vinegar
• 2 garlic cloves, peeled
• 2 teaspoons dried basil

Recipe

• 1 whisk together thoroughly he lemon juice, soy sauce, garlic, black pepper and basil in a large bowl and set aside.
• 2 place the chicken on a sheet of plastic wrap spread on a work surface and cover it with a second sheet. pound gently with a mallet. lift the top sheet of plastic, flip the pieces of chicken over, and re-cover. evenly pount the second side to a thickness of 1/4 inch. transfer the chicken to the marinade bowl and cover. marinate in the refrigerator for at least 30 minutes.
• 3 prepar the grill or broiler.
• 4 place the onion rounds in a single layer on a baking sheet and spray lightly with the vegetable oil; turn them over and spray to coat the other side. remove the hicken from the marinade and place alongside the onion rings. grill or broil the onion rounds and the chicken for 5 minutes per side. let the chicken cool a bit, then slice thinly.
• 5 spread an even amount of the mixed greens on 4 salad plates, scatter the onion rounds and the sliced chicken on top. sprinkle 3/4 teaspoon blue cheese over each. garnish with the tomato wedges.
• 6 combine all the dressing ingredients in a blender and mix at low speed until the garlic is finely chopped. spoon dressing onto the salads or serve it on the side.

Rosemary-scented Lentils And Sausage

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 cups water
• 1 tablespoon vegetable bouillon granules
• 2 cups green lentils
• 2 teaspoons olive oil
• 2 cups minced yellow onions (about 1 large)
• 1/2 cup minced carrot (1 medium)
• 1 tablespoon crushed rosemary
• 2 garlic cloves, minced
• 1/2 lb italian turkey sausage, casings removed
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon hot paprika
• 1/2 teaspoon ground red pepper

Recipe

• 1 combine the first 3 ingredients in a large saucepan over medium heat. bring to a simmer. cook 30 minutes or until almost tender.
• 2 heat oil in a saucepan over medium-high heat. add onion, carrot, rosemary, and garlic to a pan. cook 10 minutes stirring constantly or until tender. add sausage, cook 5 minutes, stirring to crumble. add tomato paste and remaining 4 ingredients; cook 1 minute or until heated.
• 3 add sausage mixture to lentils; bring to a boil. cook 15-30 minutes or until lentils are tender.

Meatball Subs

Roast Chicken

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 (4 -5 lb) whole chickens
• 1 1/2 teaspoons kosher salt, divided
• 1/2 lemon
• 1 teaspoon seasoned pepper
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil
• 1 tablespoon butter, melted

Recipe

• 1 preheat oven to 450°.
• 2 if applicable, remove neck and giblets from chicken and reserve for another use.
• 3 rinse chicken with cold water, and drain cavity well.
• 4 pat dry with paper towels.
• 5 sprinkle 1/2 teaspoon salt inside cavity.
• 6 place lemon half inside cavity.
• 7 stir together pepper, rosemary, and remaining 1 tsp salt.
• 8 brush outside of chicken with oil.
• 9 rub 2 1/2 tsp pepper mixture into skin.
• 10 sprinkle remaining pepper mixture over both sides of breast.
• 11 place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan.
• 12 add 3/4 cup water to pan.
• 13 bake for 20 minutes; decrease oven temp to 375°, and bake 30 minutes.
• 14 baste chicken with pan juices; drizzle with melted butter.
• 15 bake 15-25 minutes or until a meat thermometer inserted in thigh registers 165°, shielding with foil to prevent excessive browning, if necessary.
• 16 remove chicken from oven, and baste with pan juices.
• 17 let stand 10 minutes before slicing.

Meatball Sub Casserole

Sausages In Tomato Stuff

Total Time: 21 mins Preparation Time: 3 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 8 thin beef sausages
• 1 can campbell's tomato soup
• 1 cup grated tasty cheddar cheese
• 1 teaspoon dried yellow mustard powder
• 1 teaspoon curry powder
• salt and pepper
• rice, to serve

Recipe

• 1 fry sausages in frypan until done.
• 2 cut into bite sized pieces and set aside.
• 3 pour tomato soup into pan, stir in mustard and curry and salt and pepper, bring to boil.
• 4 add grated cheese and stir thoroughly.
• 5 return sliced sausages to sauce and stir.
• 6 simmer 2- 3 minutes.
• 7 serve over rice.