@@@@@Easy Herb Roast TurkeyThis produces a very moist, flavorful turkey1 (14-ounce) can chicken broth3 tablespoons lemon juice1 teaspoon basil1 teaspoon thyme1/2 teaspoon garlic salt1/4 teaspoon pepper1/4 teaspoon poultry seasoning1 turkey (10 to 14 pounds)In a bowl, mix all ingredients except turkey. Place cleaned turkey in a roaster pan, breast side up. Pour broth over turkey. Bake at 325 degrees for 4 - 5 hours (see below). Baste with chicken broth mixture every 30 minutes. To prevent over-browning, cover with foil the last hour of cooking. @@@@@Juiciest-Ever Roast Turkey4 tablespoons dry mustard2 tablespoons Worcestershire sauce1/4 teaspoon cider vinegar (1/4 to 1/2)3 1/2 tablespoons olive oil, divided1 teaspoon salt1/8 teaspoon freshly ground pepper1 turkey, thawed (10 to 14 pounds)1 onion, chopped1 stalk celery (1 to 2), chopped3 tablespoons parsley, chopped2 pieces bacon1/2 cup butterIn a bowl, mix the mustard, Worcestershire sauce, vinegar, 2 1/2 tablespoons oil, salt, and pepper. Brush all over the turkey, inside and out, a few hours before baking. Stuff the turkey cavity with onion, celery and parsley. Lay bacon across the breast and tuck chunks of butter in the crevices between the drumsticks and the body. Soak a clean dish towel or piece of cheesecloth in remaining oil, and lay it over the turkey. Place the turkey in an uncovered roaster. @@@@@Roasting a TurkeyAs a rule, allow 1 1/4 pounds of turkey per person. An unstuffed turkey should roast for approximately 15 minutes per pound at 325 degrees or until the internal temperature registers 170 degrees in the breast. Add 3 - 4 minutes per pound for a stuffed turkey. A shallow roasting pan should be used so oven air can flow completely around the turkey for more even baking. For easier cleanup, add 1/2 cup of water in the turkey roasting pan. @@@@@Brined Smoked Turkey2 gallons water2 cups Morton TenderQuick1 cup pickling or kosher salt1 (3-ounce) bottle liquid smoke1 turkey (10 to 14 pounds)Olive oilCombine all ingredients except turkey and oil. Pour in a large 5 gallon plastic bucket. Soak turkey in brine solution for 24 - 36 hours. Remove turkey from brine; wash and dry. Cover turkey skin with oil. Place breast side down in a baking pan. @@@@@Lemon & Oregano Grilled TurkeyJuice of 6 fresh lemons6 cloves garlic, smashed1/4 cup red onion, coarsely chopped1/4 cup fresh oregano leaves1 1/2 cups olive oilSalt & pepper to taste1 turkey (10 14 pounds)1 lemon, sliced2 cloves garlic, sliced1 bunch fresh oregano, divided1 lemon, quartered1 garlic head, peeledTo prepare basting sauce, place lemon juice, smashed garlic, onion, oregano leaves, oil, salt and pepper in a blender; blend until smooth. Pour baste into a squeeze bottle. Prepare outdoor grill for cooking by the indirect heat method. Remove giblets and neck from turkey; drain juices and pat dry. Insert sliced lemon, sliced garlic, and half of oregano under turkey skin. Place the quartered lemon, garlic head and remaining oregano in the turkey cavity. Apply baste to turkey and place breast side up, on grate over drip pan. Cook turkey for 2112 hours to a breast temperature of 170 degrees, applying baste once every hour. Remove from grill; let turkey sit for IS minutes before carving. Yields 6 - 8 servings. @@@@@Stuffed Geese4 tablespoons salt3 tablespoons white vinegar2 geese (8 pounds each)2 pounds pork sausage1 large onion, chopped1 cup margarine1 pound Pepperidge Farm stuffing4 stalks celery, diced2 eggs, beatenDash of salt, pepper and poultry seasoning1/2 cup lemon juice4 tablespoons margarine, meltedMix salt and vinegar in enough water to cover geese. Soak for 3 hours. Remove casing from sausage and break into small pieces. In a large skillet over medium heat, combine sausage, onion and margarine. Cover and fry until slightly brown. In a bowl, mix stuffing, celery, eggs, and seasonings; add water to moisten. Combine with sausage. Rub outside of birds with lemon juice. Stuff birds, then baste with melted margarine. Put 2 inches of water in roasting pan. Place birds in pan and cover tightly with foil. Keep 2 inches of liquid in roasting pan at all times and baste birds every 45 minutes. Bake at 350 degrees for 4 hours. @@@@@Stuffed Rock Cornish Hens1 (6 3/4-ounce) box wild riceSalt & pepper to taste6 Cornish hens1/4 cup chicken broth1/8 teaspoon pepper1/2 teaspoon sugar3/4 teaspoon salt3 tablespoons butter, melted1 1/2 teaspoons lemon juiceCook rice according to package directions. Salt and pepper hens. Stuff cavity of hens with rice. Place hens in a shallow roasting pan and cover loosely with foil. Bake at 400 degrees for 30 minutes. Meanwhile, make glaze by combining broth, pepper, sugar, salt, butter and lemon juice. Remove foil and baste with glaze. Bake for 1 more hour, basting occasionally with the glaze. Yields 6 servings. @@@@@Cranberry Chicken2 pounds boneless, skinless chicken breasts (1 to 2)1 envelope dry onion soup mix2 (15-ounce) cans whole cranberry sauce1 cup French dressingPlace chicken in a baking dish. Combine other ingredients and pour over chicken. Bake uncovered at 375 degrees for 1 hour. Serve with rice. @@@@@Chicken Noel4 boneless, skinless chicken breasts1 (1 3/4-ounce) can cream of mushroom soup1 cup sour cream1/2 cup cooking sherryPaprikaPlace chicken in an ungreased 9 x 13-inch baking dish. In a small bowl, combine soup, sour cream and sherry; mix well. Pour over chicken breasts; sprinkle with paprika. Bake at 350 degrees for 1 1/2 hours. Serve with rice. @@@@@Gingered HamI (5-pound) hamI (16-ounce) can sliced pineapple, reserve juice1 teaspoon soy sauce1/2 cup sugar1 teaspoon ginger1 tablespoon cornstarchBake ham at 325 degrees for 1 1/2 hours. In a pan, blend pineapple juice, soy sauce, sugar, ginger and cornstarch. Cook until thickened. Arrange pineapple slices on ham. Brush ham with sauce. Bake for an additional 30 minutes, basting after 15 minutes with remainder of sauce. @@@@@Cranberry-Glazed Pork Roast2 teaspoons cornstarch1/4 teaspoon cinnamon1/8 teaspoon salt1/2 teaspoon orange zest2 tablespoons orange juice2 tablespoons dry sherry1 (16-ounce) can whole berry cranberry sauce4 pound boneless pork loin roastIn a small saucepan, combine all ingredients except pork. Stir over medium heat until thickened; set aside. Place roast in a shallow baking dish. Bake at 325 degrees for 45 minutes. Spoon 112 cup glaze over roast and continue roasting for 30 - 45 minutes more, until internal temperature is 155 - 160 degrees. Let stand for 10 minutes before slicing and serve with remaining sauce. Yields 16 servings. @@@@@Traditional English Roast Beef1 standing rib roast (7 to 8 pounds) with three to four ribs2 teaspoons dry mustard2 teaspoons sugar2 teaspoons Dijon mustard2 teaspoons chili powder (optional)Salt & pepper to tasteCut away any excess fat from the roast, but leave a thin layer. Combine the dry mustard, sugar, Dijon mustard and chili powder. Rub the mixture over the fat and cut surfaces of the roast. Refrigerate the roast for at least 2 hours or overnight. Set the roast, rib side down, in a heavy, shallow roasting pan. Score the fat to encourage crispness. Sprinkle the roast with salt and pepper. Bake at 450 degrees for 15 minutes. Lower to 350 degrees and bake, basting every 15 minutes, until done to your liking, 12 minutes per pound for rare to 20 minutes per pound for well-done, until the roast has an internal temperature of 130 degrees (rare) - 160 degrees (well-done). @@@@@Prime Rib1 roast of prime rib2-3 cloves garlicWorcestershire sauce1 (15-ounce) can beef broth consomme1/4 cup soy sauce1 (8-ounce) can mushroom stems & piecesScore fat side of prime rib. Rub scored side with garlic. Place roast on broiler pan fat side up. Drizzle Worcestershire sauce over roast to coat. Insert meat thermometer so bulb is in center of thickest part, not touching bone or fat. Bake uncovered at 325 degrees to desired doneness. Meat thermometer will register 135 degrees for medium-rare and 150 degrees for medium. For a 4 - 6 pound roast, allow approximately 13/4 hours for rare and 2 1/4 hours for medium. For a 6 - 8 pound roast, allow 2 hours for rare and 2 3/4 hours for medium. After removing from oven, set roast in a warm place for 15 20 minutes or cover with foil before carving. Heat the consomme with soy sauce and mushrooms. Dip the prime rib into hot consomme or pour over prime rib on plate when serving. @@@@@Christmas Salmon Souffle1 tablespoon butter, melted1 (16-ounce) can red chunk salmon1/2 cup milk1/2 cup cracker crumbs2 eggs, separatedSauce:1 tablespoon butter, melted1 tablespoon flour1 cup milkLawry's Seasoning SaltIn a double boiler, combine butter, salmon, milk and crumbs. Beat egg whites until stiff. Add yolks to salmon and fold in whites. Steam over hot water for 1 1/2 hours. In a skillet, mix and heat all sauce ingredients. Slice salmon and pour sauce over slices. @@@@@Salmon Dijonnaise1 pound salmon fillets flour3 tablespoons margarine1/3 cup cooking wine1 tablespoon Dijon mustard2 teaspoons capers1/2 teaspoon garlic salt1/4 cup heavy creamDust salmon lightly with flour. In a large skillet, melt margarine over medium high heat. Add salmon and cook for 3 minutes. Turn; cook for 2 minutes. Mix together cooking wine, mustard, capers and garlic salt. Add to salmon. Cook for 2 more minutes until fish flakes easily with a fork. Remove salmon. Add heavy cream into skillet. Boil briefly to thicken. Serve over salmon. Yields 3 - 4 servings.