Turkey Prep

Thaw turkey completely- 24 to 48 hours

Wet brine turkey- We like William's Sonoma (Autumn Fruit and Spice Turkey Brine). Brine for at least 24 hours. 

Dry the turkey and Spatchcock Turkey- remove backbone and push it down

Rub down with butter. Make sure to get underneath the skin.

    Mix 1 stick butter, 1 Tbsp thyme, 1 Tbsp parsley, 1/2 tsp pepper

Place on lined cookie sheet on a cooling rack. Place cut up veggies (carrots, celery, onion, etc) underneath the turkey. Cook at 425 for one hours. Drop temperature to 350 and start checking the temperature. Breast meat needs to get to at least 150 degree and leg meat to 165 degrees. 

Remove bird from oven and let sit for at least 30 minutes before cutting.

Quattro Formaggio Cheese Fondue

Ingredients:

3oz vegetable broth

2 tsp. Pesto Sauce

3 tsp. Marinara Sauce

4 cheese blend (Fontina, asiago, provolone, and gruyere)

5 shakes of Worcestershire Sauce

11 tsp Mascarpone Cheese

Directions:

Mix broth, pesto, and marinara together in your fondue pot (if you do not have one use a double boiler).  Allow for the mixture to warm up.  Add cheese blend slowly.  Be sure to stir/whip the cheese in between each addition of the cheese.  Be very careful not to make it too thick.  It should be more of a sauce rather than a dip.  Next, add the Worcestershire and the mascarpone cheese.  Whip the cheese until the mascarpone has melted.  ENJOY!

 **It is very important that the cheese mixture is floured.  Place the cheese in a container and add a few tablespoons.  Shake the container until the cheese has a light coat of flour.  This will give you a consistency!

Mojo Fondue Broth

Ingredients:           

5¼ c. vegetable or chicken bouillon

2 Tbsp. cumin

2 Tbsp. jerk seasoning

2 Tbsp. black pepper, cracked

¼ c. orange juice, fresh-squeezed

2 Tbsp. lime juice, fresh-squeezed

1 Tbsp. garlic, minced

¼ c. cilantro, chopped

Directions:            

Combine ingredients in saucepan. On stovetop, bring to boil. Transfer to fondue pot with alternative heat source.

Turkey Gravy

Ingredients:
Giblets from Turkey
8 Tbsp. flour
6 Tbsp. canola oil
2 celery stalks
2 medium yellow onions peeled and coarsely chopped
2 carrots
8 cups turkey stock or low-sodium chicken broth
2 bay leaves
8 fresh sage leaves
1/4 cup white cooking wine
1/4 cup apple sparkling cider
1 tsp. vanilla
2/3 cup heavy cream

Directions:
Dry giblets and season with salt, pepper and coat with 2 Tbsp. flour. Heat a large pot with 3 Tbsp. oil. Brown giblets remove and place on a plate. Discard extra oil. Add remaining 3 Tbsp. oil and when hot add onion, celery and carrots to pot with a pinch of salt and pepper. Cook until veggies are softened. Meanwhile heat chicken broth. Sprinkle remaining 6 tablespoons flour over vegetables and stir. Cook about 2 minutes more, stirring occasionally. Add hot chicken broth to the pot, stirring constantly and scraping up any browned bits that have adhered to the bottom with a wooden spoon. Turn off the heat and stir in white wine, sparkling cider, vanilla, bay leaves, and the sage. Place giblets in the pot. Turn the stove back on and bring mixture to a boil reduce heat to medium low, and simmer uncovered, for about 30 minutes, stirring occasionally until gravy is reduced and thickened and no raw flour flavor remains. Strain gravy through a fine mesh strainer into a medium saucepan. Stir in cream then return to the stove over medium heat to rewarm. Season with salt and freshly ground black pepper.

Stuffing

Ingredients:
1 1/2 cups bread crumbs (crouton size)
1/2 cup celery
1/2 cup chopped onion
1/2 cup chopped apples (optional)
Sage to taste

Directions:
Place bread crumbs in a 9x13 pan. Moisten with chicken broth. Place celery, onions, apples and any other veggies in a fry pan with 2-3 Tbsp. butter. Fry until almost soft and add to bread crumbs. Cook at 350 degrees until soft, combined and warmed through.

Holiday Fruit Salad

Ingredients:
4 eggs
2 cups powdered sugar
1/2 cup lemon juice
1/8 tsp. salt
1 1/2 cup risto-star pasta (1 package)
4 large green apples (cut into small pieces)
1 can pineapple chunks (drained)
1 jar marachino cherries (drained)
1 pomegranate seeded
4-6 kiwi fruit (cut into chunks)
1/2-3/4 cup slivered Almonds
1/4 cup coconut
1 container of cool whip

Directions:
Beat the eggs, then add the powdered sugar, lemon juice and pinch (1/8 tsp) of salt. Cook, stirring constantly until thick then set aside to cool.

Cook pasta in boiling, salted water until tender. Cool in cold water and drain. (Risto-star pasta usually found in Mexican food aisle...otherwise break spaghetti into very small pieces)

Add apples and pasta to lemon mixture. Seal and refigerate for 12-24 hours

The rest of the fruit can be added as desired: Usually the pineapple and marachino cherries work well together. Add cool whip at the end