Thanksgiving Turkey

I figured that since many of us will be hitting the stores today or tomorrow, I would share my turkey recipe with you today, instead of waiting until tomorrow. The above photo was taken just after the turkey came out of the oven. You can see, that I like to cook it inside a bag. I find that this really helps keep-in the moisture.

I have been making our turkey using this recipe for the past several years. It comes out very moist and the flavoring from the oranges, various herbs, and the onions really boost the flavor. A few years ago, I was lazy and decided not to go to the extra trouble and do all of this. Well, right off the bat, everyone noticed the difference. So, I make it a point to go the extra mile. Oh, and on a positive note, in the many years I have made this, I have never had to drive someone to the ER :)




What you will need...

• Turkey...any size, we usually get between 20-25 lbs.
• Turkey bag...used in the baking process
• Turkey Pan
• Broiler Pan
• Meat Thermometer (Example of the kind I use, is at bottom of page)
• Flour...1 Tbsp
• Compound Butter...Click here for recipe
• Oranges...2-3
• Onions...any leftover from other recipes
• Celery...any leftover from other recipes
• Herbs...any leftover from other recipes

Spinach and Artichoke Stuffing Recipe

I served this bad boy a few years ago and it disappeared within a matter of minutes. Even my two veggie-hating kids liked it. When you first look at this recipe for Spinach and Artichoke Stuffing, it may seem rather complex, but it is actually very easy to put together. The trick is to get everything organized and then just follow the steps. I hope that you will like this as much as my family did. Again, if you run into any problems or have a question, please let me know and I will do my best to help. Oh, you can also put this together the night before and then bake on the big day. Now, here's the recipe...


What you will need...

• extra-virgin olive oil... ¼ cup


• spinach...2 ½ pounds , washed (3 cups cooked and roughly chopped)


• yellow onions...2 cups chopped


• garlic...1 Tbsp roughly chopped


• Emeril's Italian Essence (recipe here), or other Italian Seasoning blend...1 Tbsp plus 2 tsp


• salt...2 ½ tsp


• black pepper...1 ¼ tsp freshly ground


• artichoke hearts...3 (8 ½-ounce) cans quartered , any tough outer leaves removed


• eggs...2 large


• heavy cream...1 ½ cups


• chicken stock...2 cups


• lemon juice...2 Tbsp


• French bread...12 to 14 cups cubed (1-inch) day-old (1 loaf)


• Brie...1 pound , rind removed and cut into ½-inch cubes




• TIP: To make it easier to trim the rind from the Brie, wrap the Brie in foil and place it in the freezer for about an hour. This will firm it up and make rind-extraction much easier


• Parmesan...½ cup freshly grated


• parsley leaves...¼ cup minced fresh

Apple Pie with Creme Fraiche and Black Pepper Recipe

Here is the recipe for the second dessert we will be serving for Thanksgiving. Although not really a traditional pie for the Thanksgiving table, ever since I introduced this more than twelve years ago, Apple Pie with Crème Fraîche and Black Pepper has become a tradition. I found that making this pie a few days before the "Big Event", enhances the flavors (not to mention cuts-down on the last minute preparations).

This pie also makes a great gift. Prepare as shown, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the wonderful aroma of an apple pie baking is also a gift (boy, that sounds sappy, doesn't it?). Anyway, without any further ado, here's the recipe...


What you will need...

• Pie Crusts... 2


• Granny Smith Apples... 2 ½ lbs.


• Sugar... about _3/4 cup plus 1tsp.


• Fresh Lime Juice... 2 Tbsp


• Salt... Pinch


• Black Pepper... ¼ tsp. (freshly ground, if possible)


• Flour... 4 Tbsp


• Calvados or Brandy... ¼ Cup


• Crème Fraîche... ½ cup click here for recipe


• Milk... about 1 Tbsp