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I plan on contributing to the family dinner by making this dish which I have done in the past. That is HONEY GLAZED SWEET POTATOES! LOVE THIS STUFF!


  • 3 -3 1/2 lbs Invalid Link Removed, cut into about 2-inch pieces (or 3-3 1/2 lbs yams, cut into about 2-inch pieces)
  • 1/2 cup Invalid Link Removed
  • 1/4 cup Invalid Link Removed
  • 2 teaspoons Invalid Link Removed
  • Invalid Link Removed (to taste)
  • Invalid Link Removed (to taste)



 
  • 3 -3 1/2 lbs Invalid Link Removed, cut into about 2-inch pieces (or 3-3 1/2 lbs yams, cut into about 2-inch pieces)
  • 1/2 cup Invalid Link Removed
  • 1/4 cup Invalid Link Removed
  • 2 teaspoons Invalid Link Removed
  • Invalid Link Removed (to taste)
  • Invalid Link Removed (to taste)


  1. Set oven to 350 degrees F.

  2. Pat all the potato cubes thoroughly dry using paper towel/s.

  3. Arrange the sweet potato cubes (if possible in a single layer) in a lightly-buttered 13 x 9-inch dish.

  4. In a small saucepan or the microwave stir together butter, honey and lemon juice until butter melts.

  5. Pour butter mixture over the sweet potatoes; toss well to coat.

  6. Sprinkle with salt and lots of black pepper.

  7. Bake uncovered until just fork-tender stirring and turning with a spatula or wooden spoon (about 40 minutes, might take shorter or longer time depending on the size of sweet potato pieces, try not overbake the sweet potatoes or they will be too soft).
messed original post up, my badz
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best turkey out there.

Ingredients
1 (14 to 16-pound) fresh turkey
1 tablespoon dry rubbed sage
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon thyme
1 lemon, zested
1 tablespoon canola oil
For Brine:
6 quarts water
8 cups ice cubes
1 cup kosher salt
1/3 cup brown sugar
1/2 cup molasses
7 fresh sage leaves
1 tablespoons black peppercorns

In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.
Yield: brine for 1 turkey breast (10 pounds)

Directions
Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.

Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.

Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.

In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placed in cavity. Cover loosely, refrigerate for 4 hours.

Remove from refrigerator and let rest on counter for 15 minutes

Preheat oven to 425 degrees F while turkey is resting.

In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes.

Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.

Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.

This is another recipe from famed tv star, Guy Fieri, and being a huge thanksgiving fan I made it earlier in the year. Very delicious, and I will add this, BRINE TURKEY > Turkey. By using a brine, you infuse more flavor and liquid that will help keep the turkey moist and tender. By then adding a rub on the outside you create delicious skin. Loved this turkey, and your family will too.
 
Colored rice with Pigeon Peas
Every year we make this with every holiday meal, I am hispanic so its a must LOL.


  • 2 green bell peppers, diced
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 bunch cilantro, finely chopped
  • 3 tablespoons olive oil
  • 1 (15 ounce) can tomato sauce
  • 1 (.25 ounce) package Spanish seasoning
  • 3 cups uncooked brown rice
  • 2 (15 ounce) cans pigeon peas, drained
  • 6 cups boiling water

  1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
  2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
  3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
  4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
 
How to make the perfect Gravy

Step 1: Heat 4 cups of turkey broth, chicken broth or water--or a combination of broth and water--in a saucepan until hot but not boiling.

Step 2: Transfer the cooked turkey from the roasting pan and set it on a cutting board to rest. Remove as much grease or fat as possible from the pan using a spoon, ladle or gravy separator. Reserve ¼ cup fat.

Step 3: Place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding ½ cup water or other liquid (wine, turkey, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen browned bits. Pour off the liquid from the roasting pan into a measuring cup or the saucepan of hot turkey broth.

Step 4: Add ¼ cup reserved fat to roasting pan over medium heat. Whisk in ¼ cup all-purpose flour. Cook gently, stirring constantly, until the flour loses its “raw” smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy.

Step 5: Then transfer the roux to a saucepan. Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened.

Step 6: Season to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with fresh chopped sage. Other herbs and spices may suit your tastes as well; experiment with a pinch of cloves, a sprinkle of thyme, and a touch of mace.
 
Anyone who would like a copy of the cookbook please PM me your email. I can't figure out a way to post it. Winner will be announced tuesday!
 
It was a hard decision with so many great recipes submitted. Originality of the recipe played a huge portion in selecting the winner.

The top Thanksgiving recipe chosen was:

Elegant Turkey Stuffing

Ingredients

  • 1 cup raisins
  • 1 1/2 cups orange liqueur
  • 1/2 cup unsalted butter
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 1 pound spicy Italian sausage, casing removed
  • 1 (16 ounce) package herb-seasoned dry bread stuffing mix
  • 1 cup chopped pecans
  • 4 Granny Smith apples - peeled, cored and chopped
  • 1/2 cup unsalted butter, melted
  • 2 cups chicken broth
  • 4 teaspoons chopped fresh sage
  • salt and pepper to taste

  • Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.


  1. Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
  2. In a large skillet, melt 1/2 cup butter over medium heat. Sauté the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
  3. In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
Congrats Andrew732! Please PM me your address.
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