Grilled Delmonico Steaks

• 1/2 cup olive oil
• 1/4 cup Worcestershire sauce
• 6 tablespoons soy sauce
• 1/4 cup minced garlic
• 1/2 medium onion, chopped
• 2 tsp salt
• 1 tablespoon pepper
• 1 tablespoon crushed dried rosemary
• 3 tablespoons steak seasoning
• 3 tablespoons steak sauce (e.g. A-1)
• 4 (10 ounce) Delmonico (rib-eye) steaks
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.

2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.

3. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.

4. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness

This was excellent! I just put dumped the marinade into a Ziploc, put the steak in, sealed and turned every now and then. I didn't like the idea of pricking the steak because I didn't want to loose ANY juices so I found that marinating over night or at least 8 hours worked great. I also added some liquid smoke and replaced half of the Worcestershire sauce with red wine, just my personal preference. However, I don't think the salt and pepper are necessary in the marinade, just add it later after cooking if desired.

Roast Pork for Tacos

• 4 pounds pork shoulder roast
• 2 (4 ounce) cans diced green chilies, drained
• 1/4 cup chili powder
• 1 teaspoon dried oregano
• 1 teaspoon taco seasoning
• 2 teaspoons minced garlic
• 1 1/2 teaspoons salt, or to taste

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).

2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.

3. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Amount Per Serving Calories: 207
Total Fat: 14.6g
Cholesterol: 60mg

Best Steak Marinade

Ingredients

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Directions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Meatloaf

• 1 1/2 pounds ground beef

• 2 eggs
• 1 onion, chopped
• 1/2 cup barbecue sauce
• 3/4 cup crushed crackers
• 1 cup crushed potato chips
• 3/4 teaspoon liquid smoke flavoring
• 3/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 pinch cayenne pepper
• 6 slices bacon
Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well.

3. On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil.

4. Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.

I used the last part of a bag of Cape Cod Sea Salt and Cracked Black Pepper flavored chips. It was awesome!

Salisbury Steak

• 1 (10.5 ounce) can condensed French onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon mustard powder

Directions

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

**In the gravy, I used a can of French Onion soup as well as a can of Cream of Mushroom and a packet of Dry Onion Soup I omitted the salt due to the high sodium content in the soups. I'm glad I did. I doubled the gravy except for the ketchup...kept it at 1/4 cup while doubling the rest. I also added a jar of mushrooms to the gravy.

Braised Beef and Mushrooms

• 2 tablespoon(s) canola oil
• 1 tablespoon(s) butter
• 4 cup(s) finely diced onions
• 2 clove(s) (large) garlic, crushed and peeled
• 2 tablespoon(s) tomato paste
• 2 tablespoon(s) sweet paprika
• 2 teaspoon(s) chopped fresh marjoram or 1 teaspoon dried
• 4 pound(s) beef chuck, trimmed and cut into 1 1/2-inch pieces
• 1 teaspoon(s) salt , divided
• Freshly ground pepper to taste
• 2 pound(s) cremini mushrooms, cut into 1/2-inch pieces
• 1 cup(s) reduced-sodium beef broth
• 8 large shiitake mushroom caps, cut into 1/2-inch pieces
• 2-3 teaspoons finely minced fresh tarragon or dill for garnish
________________________________________

Directions

1. Preheat oven to 350 degrees.

2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.

3. Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.

4. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir in shiitake mushrooms and continue baking , covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.

5. Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.

Classic Meatloaf

• 3 slice(s) white sandwich bread
• 1/3 cup(s) whole milk
• 1 1/2 pound(s) ground beef chuck
• 1/2 pound(s) ground pork
• 1/2 medium onion, grated
• 2 clove(s) garlic , minced
• 1 large egg
• 1/2 cup(s) ketchup
• Coarse salt and ground pepper
________________________________________
Directions

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.

2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).

3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.

4. Bake , brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Garlic Pork Roast

Due to pigs' dining habits, many countries, including Austria, Cuba, and Spain, view pork as a good-luck food. As pigs root for food, they keep their feet planted and push their snouts forward, signifying progress and future properity.


• 1 (4-pound) bone-in center-cut pork loin roast, trimmed (see note below)
• 2 clove(s) garlic, cut into thin slivers
• 1 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) coarsely ground pepper
• 2 teaspoon(s) olive oil
• 2 small (1/2 pound each) sweet potatoes, peeled and cut into 2-inch chunks
• 1 medium (1-pound) fennel bulb, trimmed and cut into 8 wedges
• 1 small (1 1/4-pound) rutabaga, peeled, halved, and cut into 1/2-inch-thick slices
• 2 (4 ounces each) parsnips, peeled and cut into 1-inch chunks
________________________________________

Directions

1. Preheat oven to 350 degrees F. Cut about ten 1/2-inch-deep slits in pork and insert sliver of garlic in each. In cup, combine 1 teaspoon salt and 1/4 teaspoon pepper; use to rub on pork. Place pork, fat side up, in large roasting pan (17" by 11 1/2").

2. In large bowl, combine oil, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper with sweet potatoes, fennel, rutabaga, and parsnips; toss to coat. Arrange vegetables around pork in roasting pan.

3. Roast pork and vegetables 1 1/2 hours or until meat thermometer inserted in thickest part of roast (not touching bone) reaches 150 degrees F. (Internal temperature of meat will rise 5 to 10 degrees F upon standing.)

4. When roast is done, place on warm large platter; with slotted spoon, transfer vegetables to same platter. Cover with foil and let roast stand 10 minutes to set juices for easier slicing.

5. Meanwhile, add 1 cup water to drippings in pan; heat to boiling over medium-high heat, stirring until browned bits are loosened from bottom of pan. Skim and discard fat. Discard string, if any, from roast. Serve pork with vegetables and pan-juice

Turkey in a Bag

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys."


• 12 pounds whole turkey
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 5 stalks celery
• 2 large onions, quartered

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Rinse turkey and remove giblets. Salt and pepper to taste.

3. Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.

4. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

Red Wine Pork

• 3 tablespoons bacon drippings
• 3 pounds pork roast
• 1/4 cup butter
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 tablespoon chopped fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons tomato paste
• 1 1/2 tablespoons sugar
• 1 1/2 cups red wine
• 16 ounces fresh mushrooms, sliced

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.

3. Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

Slow Cooker Turkey Breast

• 1 (6 pound) bone-in turkey breast
• 1 (1 ounce) envelope dry onion soup mix

Directions

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

SO EASY AND SO GOOD! I made a few modifications: Using a 7.25lb Bone-in Turkey Breast I layered the bottom of my crockpot with 3 cut-up celery stalks, one sweet yellow onion, 1/4 cup chicken broth, and 1/2 tbsp. minced garilc. I placed the turkey breast on top of the celery and onion, rubbed the turkey inside and out with the onion soup packet (lifting up the skin on top of the breast and adding the seasoning right on the meat works great!), also rubbed some oregano, sage, thyme, and 1/2 tbsp minced garlic on the breast. Drizzled the breast with 1 tbsp. melted butter. Cooked on high 1 hour, low for 7 hours more. Perfect moist turkey! Smells and tastes great, plenty of leftovers for sandwiches, casseroles, or enchiladas! Will be a simple cold-weather staple for me.

Slow Cooker Pineapple Pork Roast

• 1 (3 pound) boneless pork roast
• 2 teaspoons seasoned salt
• 1 teaspoon ground black pepper
• 1 (20 ounce) can pineapple chunks, undrained
• 1 1/2 cups chopped dried cranberries
Directions

1. Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. Cover, and cook 7 hours on Low

Variation:
I chopped a yellow onion and put that on the bottom of the crock pot, put thyme, pepper and rosemary on a 3 lb pork tenderloin and then topped it with terriyaki sauce. I put in a generous amount and then added the pineapple and cranberries. I did not use salt since I was using terriyaki and that is salty. It was great - moist and had lots of nice flavor. The best thing was that it was very, very easy!

PorterHouse Steak

Perfectly Grilled Porterhouse Steak. Grilled either indoors or out."


• 20 ounces porterhouse steak
• 1 teaspoon olive oil
• 1 tablespoon meat tenderizer
• 1 teaspoon steak seasoning

Directions

1. Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.

2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.

3. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Slow Cooker Brisket

It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes."


• 1 (3 pound) beef brisket
• 2 (12 ounce) bottles chili sauce
• 1 (1 ounce) envelope dry onion soup mix
• 2 teaspoons garlic powder

Directions

1. Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Marinated Beef Skewers

1 beef top round steak (about 1 lb.)
2 tbsp. reduced-sodium soy sauce
1 tbsp. dry sherry
1 tsp. dark sesame oil
2 cloves garlic, minced
18 cherry tomatoes
Lettuce

Methods/Steps

Preheat broiler. Cut beef crosswise into 18 (1/8-inch-thick) slices. Place in large resealable food storage bag. Combine soy sauce, sherry, oil and garlic in cup; pour over beef. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours. Soak 18 (6-inch) wooden skewers in water 20 minutes. Preheat broiler. Drain beef; discard marinade. Weave beef accordion-style onto skewers. Place on rack of broiler pan. Broil 4 to 5 inches from heat 2 minutes. Turn skewers over; broil 2 minutes more or until beef is barely pink. Garnish each skewer with 1 cherry tomato. Place skewers on lettuce lined platter. Serve warm.

Smoked Beer Can Chicken ~ Faux BQ Chicken

1 can beer
Springs of fresh rosemary

Spice Rub:
1 ½ cups brown sugar
1 cup kosher salt
½ cup chili powder
½ cup granulated garlic
1 T Thyme
1 T Rosemary
1 T smoked paprika

Pour ½ beer in baking pan, poke a couple of the rosemary springs down into the can of beer, and add 1T of the spice rub . Set chicken onto the can of beer and place on the lowest rack of the oven. Bake 350 until chicken is done.

Brined, Herb Roasted Turkey

Recipe courtesy Emeril Lagasse, 2007
(Food Network)


Ingredients

Brine:

• 1 cup salt
• 1 cup brown sugar
• 2 oranges, quartered
• 2 lemons, quartered
• 6 sprigs thyme
• 4 sprigs rosemary
• 1 (10 to 12-pound) turkey
• 1 large orange, cut into 1/8ths
• 4 tablespoons unsalted butter at room temperature
• Salt and pepper
• 1 large yellow onion, cut into 1/8ths
• 1 stalk celery, cut into 1-inch pieces
• 1 large carrot, cut into 1-inch pieces
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs rosemary
• 1/2 bunch sage
• 3 or 4 sprigs parsley
• 1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth:

• 1 tablespoon vegetable oil
• Reserved turkey neck and giblets
• 1 large carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 large celery stalk, coarsely chopped
• 1 small bay leaf
• 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
• 3 cups water

Gravy:

• 4 cups turkey broth
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper

For the Brine:

Directions

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth:

Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

For the pan gravy:

Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.

Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.

Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Slice and serve guests with desired sides.

Deep-Fried Turkey

Recipe courtesy Paula Deen (Food Network)
Ingredients

• 5 gallons peanut oil*
• 10 to 15-pound unstuffed turkey
• 1 stick butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons House Seasoning, recipe follows

Directions

*Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.

Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.

Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.

In a small pan, melt the butter. Add the garlic powder, cayenne and House Seasoning. Brush turkey with butter mixture. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.

Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Good Eats Roast Turkey

Recipe courtesy of Food Network (Alton Brown)

Ingredients


• 1 (14 to 16 pound) frozen young turkey

For the Brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the Aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

40 Clove Garlic Chicken

There is no such thing as too much garlic! If you share this sentiment then try this recipe for baked chicken seasoned with 40 cloves of garlic, basil, parsley and white wine.


Ingredients:
2 whole chickens
40 cloves of garlic
2 cups chopped celery
1 cup dry white wine
1/2 cup olive oil
1 tablespoon poultry seasoning
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 lemon
salt and lemon pepper to taste

Instructions: Begin by cutting the 2 whole chickens into quarters. Place the chicken in a shallow baking dish with the skin up and then tuck the garlic cloves all around it. Add 2 cups of chopped celery.

Now combine 1 cup of dry white wine, 1/2 cup of olive oil and 1 tablespoon of poultry seasoning and stir. To this add the fresh parsley and basil. Now mix all these ingredients together and drizzle it over the chicken with a spoon.

As a final touch, squeeze the juice of a lemon over the chicken, sprinkle some salt and lemon pepper on it and cover it with foil.

Bake it in the oven for 45 minutes to an hour at 375 degrees F.