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Crispy Roasted Turkey

Crispy Roasted Turkey

Prep 30 minutes  Cook 1 hour 45 min – 2 hours  Makes 7+ servings

1 18-22 lb turkey, thawed and cleaned

1/2 cup of melted butter

2 Tbsp of dried sage

salt and pepper (generously)

Make sure to remove all organs from the inside of the turkey. 

Preheat oven to 450 degrees.

Rinse the turkey and pat dry.  Place the turkey backside up on a large cutting board. With kitchen shears, (or a really sharp knife.), feel for the backbone with your fingers and then make deep cuts on either side up to the turkey neck.  Remove the back bone. 

Flip the turkey over, breast side up.  Press firmly down on the center of the turkey to flatten.  Place on a rack in a large roasting pan.  Baste the turkey with melted butter.  Season with salt, pepper and sage.

Place in the oven for 1 1/2- 2 hours, depending on the weight.  Check the temperature to make sure the breast meat is 150 degrees and the thigh meat is at least 165 degrees.

Remove from oven and let rest for 20 minutes.  Carve and serve.

Spring Rolls

Spring Rolls

Ingredient Spotlight: Shrimp

Prep 20 min Makes 7 servings

1 lb of cooked large shrimp, shelled and deveined
1 1/2 cups of shredded carrots
1 1/2 cups of shredded red and green cabbage
10 basil leaves, cut in half down the middle
1 lime
20 rice papers
2 cups of luke warm water
soy sauce

Soak the rice paper, one at a time, in the luke warm water for about 1 minute. (You’ll feel the paper become pliable and translucent.) Place the soaked rice paper on a flat surface and top with a piece of basil, a pinch of carrot, a tablespoon of shredded cabbage, three cooked shrimp and a squeeze of lime juice. Carefully fold the sides of the rice paper over the filling and then roll the bottom edge up to create a “burrito”.

Transfer to a plate and let sit for 2 minutes to set. Serve with a soy dipping sauce.