2 cups softened butter
1 cup honey
Mix the honey and butter until smooth.
Rinse the turkey out well. Stuff the turkey with half of the butter mixture and sew it shut with kitchen thread.
Place turkey breast side down in a baking pan. Brush half of remaining butter mixture onto the now top of the turkey.
Cover the pan and bake at 250F for 4 hours. Remove pan and turn turkey over to breast side up.
Brush remaining butter mixture onto the top of the turkey, cover, and place back into the oven. Increase the heat to 350F and continue to cook for 2-3 hours, or until the core temperature reaches 165F.
one pan cornbread
4 slices sandwich bread
1 can chicken broth
1 tbs poultry seasoning
½ tbs rubbed sage
1 tsp salt
1 tsp black pepper
2 cups cornmeal
2 cups buttermilk (if you don't have buttermilk you may stir one tbs white vinegar into 2 cups milk)
1 tbs oil
First place 1 tbs shortening into a pan and place it in a hot oven (350F)
While the pan is heating combine all of the ingredients in a mixing bowl with a wooden spoon.
Remove pan from the oven and pour cornbread batter into it. Place back into the oven and bake for 20-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread into a mixing bowl and chop it up with a knife or a flat spatula. Break up the sandwich bread into the bowl. Stir in the spices. Pour the chicken broth into the mixture and blend thoroughly.
Pour into a baking pan, cover with aluminum foil, and bake at 350F for 30 minutes.
Roasted Corn on the Cob
As many short ears of corn as you need
Brummel and Brown
Salt to taste
Generously apply Brummel and Brown to each ear of corn. Lightly salt to taste. Cover in aluminum foil and bake at 350F for 45 minutes.
½ bag (6 oz) cranberries, rinsed
½ cup water
½ cup sugar
1 tbs orange juice
½ tsp orange zest
Bring water and sugar t a boil so that the sugar is dissolved. Add cranberries, juice, and zest and bring back to a boil. Reduce heat and allow to gently boil for 10 minutes.
Pour into a container and cool to room temperature before covering and placing in the refridgerator.
For the crust use your favorite recipe to make two crusts with tops. I generally use frozen crust.
2 large granny smith apples, cored and diced into 1/2-inch cubes
1/2 cup cranberries, cut in half
1/4 cup raisins
2 oz. chopped walnuts
2 oz. chopped pecans
1/2 cup packed dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
Combine apples, cranberries, raisins, and nuts in a mixing bowl. Add sugar and spices. Mix thoroughly.
Divide mixture into two pie crusts, and top each.
Bake in a preheated 350 degree F. oven for 30-45 minutes, or until golden on top.
Makes 2 pies.
I hope you like them. :)
Cross posted a bit.