Hello Recipe Club,

Well folks...this is not a drill, This is the real thing. Tomorrow is the big Thanksgiving Day celebration. My stock pot has been going since last night and the place smell just like Thanksgiving should. I would like to extend our wishes for a wonderful day of family, friends and good food from the Entire Team at Chef2Chef.net. See you next week!

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Port Wine Gravy

Makes 10 to 12 servings

Ingredients:

Turkey Stock:

1 tablespoon vegetable oil
1 pound turkey wings, backs or necks
neck and giblets from 14 to16 pound turkey
1 large onion, chopped
6 cups water
2 celery stalks with leaves, chopped
3 fresh parsley sprigs
1 bay leaf

Gravy:

6 tablespoons all purpose flour
1/4 cup whipping cream
3/4 teaspoons minced fresh rosemary or 1/4 teaspoon dried, crushed
1/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crushed
1/4 cup port
salt and pepper to taste

Preparation:

For Stock:

Heat oil in heavy large saucepan over medium heat. Add turkey wings, neck and onion. Cook until brown, about 15 minutes. Add giblets and remaining ingredients. Bring to boil, skimming surface occasionally. 

Reduce heat to low, cover partially and cook until liquid is reduced to 5 cups, about 3 hours. Strain. This can be prepared 1 day ahead. Cover and chill until ready to use.

For gravy:

Pour turkey pan juices into large measuring cup. Degrease pan juices, reserving 1/4 cup fat (do not wash roasting pan). Add enough turkey stock to juices to measure 3 1/3 cups liquid. 

Pour about 1/2 cup liquid into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits. Add to liquid in cup.

Transfer reserved 1/4 cup turkey fat to heavy medium saucepan. Add flour and stir over medium-low heat 2 minutes. Gradually whisk in turkey stock mixture. Bring to boil, stirring frequently. 

Cook until thickened, about 2 minutes. Add cream and herbs and simmer until slightly thickened, about 2 minutes. Stir in port and season gravy to taste with salt and pepper.

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Cranberry Orange Glazed Turkey

Ingredients:

18 to 20 pound turkey
salt and pepper, to taste
2 tablespoons garlic powder
4 yellow onions, diced
2 cans whole berry cranberry sauce
1 cup orange marmalade
1 12 ounce bottle teriyaki sauce
1 cup honey
1/4 cup soy sauce
juice of two oranges
1 cup water
1 handful mixed fresh herbs (sage, rosemary, parsley etc.)

Preparation:

Clean the turkey well and dry completely. Season the entire bird with salt, pepper and the garlic powder. Spray a large roasting pan (preferably one with a lid...or you can use aluminum foil) and the inside of the lid with non-stick cooking spray. Place the onions on the bottom of the roasting pan. Set the seasoned turkey on top of the onions.

In a large mixing bowl, whisk together the cranberry sauce, marmalade, teriyaki sauce, honey, soy sauce, the juice from the oranges and the water until well blended. (Stuff the juiced orange rinds inside the cavity of the turkey for moisture!) 

Pour the mixture over the turkey. Place the fresh herbs on top of the turkey. Tightly secure the lid or cover the pan with heavy-duty aluminum foil. Be sure to cover tightly to keep any steam from escaping the pan.

Roast the turkey at 425 degrees F. for 3 hours. Do not open the lid during cooking! After 3 hours of cooking, reduce the oven temperature to 350 degrees F. and remove the lid or foil from the pan. Also, remove the herbs from the top of the turkey and discard. 

Continue roasting the turkey, uncovered, for about 30 minutes more or until the turkey is golden and an instant read thermometer when inserted in the thickest part of the thigh reads 165 degrees F.

Allow the turkey to rest 20 minutes before carving.

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Roasted Root Vegetable Medley

Makes 8 servings

Ingredients:

1 pound parsnips
6 large turnips
2 large sweet potatoes
1 large rutabaga
6 large beets
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 tablespoons butter, melted

Preparation:

Peel the first 5 ingredients and cut into large pieces. Coat 2 aluminum foil-lined baking sheets with cooking spray. Arrange parsnip, turnip, sweet potato and rutabaga on a baking sheet. Lightly coat vegetables with cooking spray and sprinkle with 3/4 teaspoon salt and 3/4 teaspoon pepper.

Arrange beets on remaining baking sheet. Lightly coat with cooking spray and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Bake vegetables at 425 degrees F, stirring occasionally, 35 to 45 minutes or until tender. Pans may need to be rearranged after 15 to 20 minutes to ensure even cooking.

Toss vegetables with melted butter.

Note: The beets are cooked separately to keep them from bleeding into the other vegetables.

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Old Fashioned Butterscotch Pie

Makes 1 pie

Ingredients:

1 cup brown sugar
2 tablespoons butter
1 tablespoon flour
1 egg, separated
1 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon sugar
pastry for one single 9 inch pie crust

Preparation:

Heat the brown sugar and butter together until soft.

Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from heat and add salt and vanilla.

Pour into a pastry-lined pan. Bake at 450 degrees F. for 10 minutes, reduce the heat to 350 degrees F. and bake 30 minutes more.

While pie is baking make a meringue by beating the egg white until stiff and adding 1 teaspoon sugar. Cover pie with the meringue and return pie to oven to brown meringue, approximately 12 to 15 minutes.