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Easy Herb Roast Turkey

This produces a very moist, flavorful turkey
1 (14-ounce) can chicken broth
3 tablespoons lemon juice
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 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 ho
urs (see below). Baste with chicken broth mixture every 30 minutes. To prevent
over-browning, cover with foil the last hour of cooking.
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Juiciest-Ever Roast Turkey
4 tablespoons dry mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon cider vinegar (1/4 to 1/2)
3 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 turkey, thawed (10 to 14 pounds)
1 onion, chopped
1 stalk celery (1 to 2), chopped
3 tablespoons parsley, chopped
2 pieces bacon
1/2 cup butter
In 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 befo
re baking. Stuff the turkey cavity with onion, celery and parsley. Lay bacon a
cross the breast and tuck chunks of butter in the crevices between the drumstick
s and the body. Soak a clean dish towel or piece of cheesecloth in remaining oi
l, and lay it over the turkey. Place the turkey in an uncovered roaster.
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Roasting a Turkey
As 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 interna
l 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 t
urkey roasting pan.
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Brined Smoked Turkey

2 gallons water
2 cups Morton TenderQuick
1 cup pickling or kosher salt
1 (3-ounce) bottle liquid smoke
1 turkey (10 to 14 pounds)
Olive oil
Combine 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 b
rine; wash and dry. Cover turkey skin with oil. Place breast side down in a ba
king pan.
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Lemon & Oregano Grilled Turkey
Juice of 6 fresh lemons
6 cloves garlic, smashed
1/4 cup red onion, coarsely chopped
1/4 cup fresh oregano leaves
1 1/2 cups olive oil
Salt & pepper to taste
1 turkey (10
14 pounds)
1 lemon, sliced
2 cloves garlic, sliced
1 bunch fresh oregano, divided
1 lemon, quartered
1 garlic head, peeled
To prepare basting sauce, place lemon juice, smashed garlic, onion, oregano leav
es, oil, salt and pepper in a blender; blend until smooth. Pour baste into a sq
ueeze bottle. Prepare outdoor grill for cooking by the indirect heat method. R
emove giblets and neck from turkey; drain juices and pat dry. Insert sliced lem
on, sliced garlic, and half of oregano under turkey skin. Place the quartered l
emon, garlic head and remaining oregano in the turkey cavity. Apply baste to tu
rkey and place breast side up, on grate over drip pan. Cook turkey for 2112 hou
rs to a breast temperature of 170 degrees, applying baste once every hour. Remo
ve from grill; let turkey sit for IS minutes before carving.
Yields 6 - 8 servings.
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Stuffed Geese
4 tablespoons salt
3 tablespoons white vinegar
2 geese (8 pounds each)
2 pounds pork sausage
1 large onion, chopped
1 cup margarine
1 pound Pepperidge Farm stuffing
4 stalks celery, diced
2 eggs, beaten
Dash of salt, pepper and poultry seasoning
1/2 cup lemon juice
4 tablespoons margarine, melted
Mix 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, the
n baste with melted margarine. Put 2 inches of water in roasting pan. Place bi
rds 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
.
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Stuffed Rock Cornish Hens
1 (6 3/4-ounce) box wild rice
Salt & pepper to taste
6 Cornish hens
1/4 cup chicken broth
1/8 teaspoon pepper
1/2 teaspoon sugar
3/4 teaspoon salt
3 tablespoons butter, melted
1 1/2 teaspoons lemon juice
Cook 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 b
roth, pepper, sugar, salt, butter and lemon juice. Remove foil and baste with g
laze. Bake for 1 more hour, basting occasionally with the glaze.
Yields 6 servings.
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Cranberry Chicken
2
1
2
1

pounds boneless, skinless chicken breasts (1 to 2)

envelope dry onion soup mix
(15-ounce) cans whole cranberry sauce
cup French dressing

Place chicken in a baking dish. Combine other ingredients and pour over chicken
. Bake uncovered at 375 degrees for 1 hour. Serve with rice.
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Chicken Noel
4 boneless, skinless chicken breasts
1 (1 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1/2 cup cooking sherry
Paprika
Place 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 wit
h paprika. Bake at 350 degrees for 1 1/2 hours. Serve with rice.
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Gingered Ham
I (5-pound) ham

I (16-ounce) can sliced pineapple, reserve juice

1 teaspoon soy sauce
1/2 cup sugar
1 teaspoon ginger
1 tablespoon cornstarch
Bake ham at 325 degrees for 1 1/2 hours. In a pan, blend pineapple juice, soy s
auce, sugar, ginger and cornstarch. Cook until thickened. Arrange pineapple sl
ices on ham. Brush ham with sauce. Bake for an additional 30 minutes, basting
after 15 minutes with remainder of sauce.
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Cranberry-Glazed Pork Roast
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon orange zest
2 tablespoons orange juice
2 tablespoons dry sherry
1 (16-ounce) can whole berry cranberry sauce
4 pound boneless pork loin roast
In 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 f
or 30 - 45 minutes more, until internal temperature is 155 - 160 degrees. Let s
tand for 10 minutes before slicing and serve with remaining sauce.
Yields 16 servings.
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Traditional English Roast Beef
1 standing rib roast (7 to 8 pounds) with three to four ribs
2 teaspoons dry mustard
2 teaspoons sugar
2 teaspoons Dijon mustard
2 teaspoons chili powder (optional)
Salt & pepper to taste
Cut 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 a
nd cut surfaces of the roast. Refrigerate the roast for at least 2 hours or ove
rnight. 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 degr
ees (rare) - 160 degrees (well-done).

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Prime Rib
1 roast of prime rib
2-3 cloves garlic

Worcestershire sauce
1 (15-ounce) can beef broth consomme
1/4 cup soy sauce
1 (8-ounce) can mushroom stems & pieces
Score fat side of prime rib. Rub scored side with garlic. Place roast on broil
er pan fat side up. Drizzle Worcestershire sauce over roast to coat. Insert me
at 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 regis
ter 135 degrees for medium-rare and 150 degrees for medium. For a 4 - 6 pound r
oast, 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 re
moving 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.

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Christmas Salmon Souffle
1 tablespoon butter, melted
1 (16-ounce) can red chunk salmon
1/2 cup milk
1/2 cup cracker crumbs
2 eggs, separated
Sauce:
1 tablespoon butter, melted
1 tablespoon flour
1 cup milk
Lawry's Seasoning Salt
In a double boiler, combine butter, salmon, milk and crumbs. Beat egg whites un
til 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.
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Salmon Dijonnaise
1 pound salmon fillets
flour
3 tablespoons margarine
1/3 cup cooking wine
1 tablespoon Dijon mustard
2 teaspoons capers
1/2 teaspoon garlic salt
1/4 cup heavy cream
Dust 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 t
ogether 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.