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.

Beef Stroganoff

Beef Stroganoff

Ingredient Spotlight: Steak

Prep: 5 min Cook 20 minutes Makes 7 servings

Ingredients

2- 12 grilled steaks, cut into thin slices
1 – 12 oz bag of wide egg noodles
1 – 16 oz package of white mushrooms, sliced thickly
1 – medium red onion, diced
3 Tbsp of olive oil
4 Tbsp of butter
6 Tbsp of flour
1 cup of beef broth
1 cup of heavy cream
2 Tbsp of dill
salt & pepper

Begin by boiling water to cook the egg noodles. Let noodles cook about 10 minutes, then drain.

Meanwhile, in a large saute pan over medium to high heat, cook mushrooms and onion in olive oil until onions are tender, yet the mushrooms still have texture. Remove mushroom mixture from pan and set aside in a bowl.

Return the saute pan back to medium heat. Add butter. As butter begins to melt, add the flour and stir constantly until a thick paste forms. Add broth and heavy cream and whisk over the heat until all the bumps have dissolved and the sauce becomes thick. Season with dill, salt and pepper.

Return mushroom mixture to the pan, along with the reserved, grilled steak. Stir until combined and the steak re-heats.

Pour mixture over the egg noodles and serve.