Sage and Shallot Roasted Turkey Breast with Apple Cider Gravy

I've mentioned before that I like to roast an extra turkey breast for Thanksgiving or Christmas so that I can guaranted we'll have leftovers, right? Right. Well, this one I actually made the day after Thanksgiving this year because we went to my mom's house and only came home with enough turkey for approximately one large sandwich.

Turkey Tenderloins w/ Mushroom Tarragon Shallot Gravy

Today I'm teaming up with some other bloggers to bring you some great Thanksgiving recipe ideas. Although this isn't technically one of my "25 Recipe" posts leading up to Thanksgiving, as fate would have it there just so happened to be 25 of us today. If you scroll down the the bottom of this post, you'll find 25 bonus Thanksgiving recipe ideas!

Before I tell you about this delicious turkey option for those who may not feel up to cooking a whole bird...and before you get to those bonus recipes...I have to let you know that EACH of the recipe posts I've linked to below also contain a separate, amazing giveaway. You'll want to be sure to visit each post for your chance to win one (or more) of the 25 fabulous prizes!

About this turkey? Well, I've mentioned before that even if I'm cooking a whole bird, I like to make extra turkey to ensure that we have enough leftovers to last us a few days (because leftovers are just as important as the meal). Turkey tenderloins cook up quickly and even give you license to make a separate flavor profile and/or gravy to go along with them. This is great for someone like me who has a hard time narrowing down which direction to take with their herbs and spices.

Turkey Tenderloins with Mushroom Tarragon Shallot Gravy

Turkey tenderloins in rich mushroom gravy with fragrant tarragon are a quick and delicious option if you don't need (or want) to roast a whole bird for the holidays!

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 20 to 30 minutes

Keywords: roast entree nut-free turkey tarragon mushrooms Thanksgiving American fall

Ingredients (serves 8-10)

• 2 1/2 pounds turkey tenderloins
• kosher salt
• ground black pepper
• 3 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 8 ounces crimini mushrooms, cleaned and sliced 1/4" thick
• 3 shallots (~3 ounces total), roughly chopped
• 1 cup turkey stock (or chicken broth)
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh tarragon leaves + more to garnish
• 1 tablespoon cornstarch

Instructions

Preheat oven to 400° F. Season the turkey tenderloins all over with salt and pepper.

Add 2 tablespoons of the butter and the oil to a 12" cast-iron skillet over medium-high heat. Once the pan and fats are hot, add the seasoned turkey and cooking until brown on all sides, 8-10 minutes. Scatter the mushrooms and shallots over and around the turkey.

Combine the stock, wine, vinegar, and tarragon in a measuring cup with a spout. Very carefully pour this over the turkey and vegetables. Allow it to just start to bubble up around the edges.

Carefully slide the pan into the preheated oven; cook for 15-20 minutes, or until an instant-read thermometer inserted in the center of one of the tenderloins registers at least 160° F. Remove from oven and use tons to transfer the turkey to a plate and tent loosely with foil; allow to rest for 10 minutes before slicing.

While the turkey is resting set the skillet with the juices, mushrooms, and shallots in it over medium heat. You should have about 2 cups of liquid (including a few of the mushrooms that probably snuck in when you were measuring); if you have less, add water or stock to make up the difference. Stir cornstarch into 2 tablespoons of cold water until you have a smooth mixture the consistency of whole milk. When the liquid boils, drizzle the cornstarch slurry in while whisking constantly. Simmer for until thick, 1-2 minutes. Remove from heat and stir in the last tablespoon of butter. Taste and adjust salt and pepper as needed.

Serve the turkey with the pan gravy poured over the top; garnish with more fresh tarragon, if you wish.

Kitchen Tools Giveaway ($60.95 total retail value)

Today I'm giving away a set of kitchen tools to help you prepare your next holiday meal (though they're also great for everyday use). All of these are gadgets that get regular use in my kitchen.

Crisp 4 in 1 Zester ($12.99)

KitchenIQ V-etched Extra Coarse Grater Orange ($16.99)

KitchenIQ V-etched Better Zester! Green ($14.99)

OXO Good Grips Wooden Reamer ($5.99)

OXO Good Grips Baker's Dusting Wand ($9.99)

a Rafflecopter giveaway
This giveaway is open to residents of the USA only. Submissions will be accepted through 11:59 pm ET on Sunday, November 29, 2015. One winner will be chosen via random draw and notified via email within 48 hours of the close of this contest, and given 24 hours in which to respond. If no response is received within that time frame, a new winner will be chosen. All entries will be verified.

Thank you to Lisa of Snappy Gourmet for organizing this event! Remember that each link below contains not only a delicious recipe that you might want to add to your Thanksgiving menu this year, but also a giveaway. That means 25 recipes AND 25 giveaways!

25 Thanksgiving Recipe Ideas

I hope you'll visit each of these other bloggers; you'll find the recipes and a different giveaway valued at $50 (or more) on each site!

• Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
• Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
• 5-Ingredient Pecan Pie Fudge via Texanerin Baking
• Brussels Sprouts and Farro Salad via Lemons for Lulu
• Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
• Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
• Fig and Goat Cheese Ball via Eat. Drink. Love.
• Overnight Pumpkin Monkey Bread via Barbara Bakes
• Classic Apple Pie via Comfortable Domestic
• Acorn Squash Puree via Daily Appetite
• Pumpkin Banana Bread via Java Cupcake
• Green Beans with Almonds and Bacon via From Valerie's Kitchen
• Classic Pecan Pie via That Skinny Chick Can Bake
• Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
• Sweet Potato Casserole Donut Holes via Cupcake Project
• Maple Mashed Sweet Potatoes via Chocolate Slopes
• Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
• Homemade Cranberry Sauce via The Adventure Bite
• Twice Baked Potatoes via My Gluten Free Kitchen
• Green Bean Quinoa Casserole via Lauren Kelly Nutrition
• Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
• Pumpkin Slab Pie via The Kitchen is My Playground
• Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
• Cranberry Apple Charlotte via The Redhead Baker
• Pumpkin Ricotta Chocolate Chip Bread via Ari's Menu

25 Gravy Recipes for your Thanksgiving Table

Now that we've talked turkey (and non-turkey), it's time to move on to the gravy. Gravy is the next logical step since it is often made from the drippings at the bottom of the pan that you just roasted your meat in. Seriously, when you see my yearly Thanksgiving planning list, the turkey is always at the top, the gravy is always second, the stuffing follows that, and so on. As the big day draws nearer, and more roundups are revealed, you'll have a little glimpse into the way my brain works.

Notice I said that the gravy is often made from the fat and juices and bits at the bottom of the pan—I didn't say always! I know some people don't like to bother with separating the fat, or measuring the correct amount of thickener, or even just waiting for the turkey to come out of the oven to make it. The 25 recipes below include traditional recipes with drippings, recipes with unexpected ingredients, make-ahead options, and even some vegetarian and vegan options.

I hope you'll find a few ideas for your Thanksgiving menu this year!

25 Gravy Recipes for your Thanksgiving Table

5 Minute Homemade Brown Gravy from The Slow Roasted Italian
Amazing Vegan Gravy from The Muffin Myth
Bacon Gravy from South Your Mouth
Burgundy Gravy from NeighborFood
Champagne Mushroom Sauce from Simply Recipes

Easy Homemade Gravy by Dizzy Busy and Hungry

Cider Bourbon Gravy from How Sweet It Is
Easy Homemade Gravy from Dizzy Busy and Hungry (pictured)
Giblet Gravy from Simply Recipes
Guinness Gravy from Food For My Family
Herbed Turkey Gravy (pictured)

Herbed Turkey Gravy

Homemade Gravy (without Meat Drippings) from Chocolate Moosey (pictured)
Homemade Mushroom Gravy from Cook the Story
Homemade Turkey Gravy from What's Gaby Cooking
KFC Style Gravy from Panlasang Pinoy
Make Ahead Turkey (Thanksgiving) Gravy from Noble Pig

Homemade Gravy (without Meat Drippings) by Chocolate Moosey

Make-Ahead Turkey Gravy from The Yummy Life
Mushroom and Onion Gravy from Good Cheap Eats
Mushroom Gravy from It's Not Easy Eating Green
Perfect Turkey Gravy from Center Cut Cook
Quick Vegan Onion Gravy from It Doesn't Taste Like Chicken

Vegetarian Onion Gravy by Kitchen Treaty

Shallot and Shiitake Gravy from oh my veggies
Stout Gravy from Climbing Grier Mountain
The Best Turkey Gravy Recipe from Mom on Timeout
Vegetarian Onion Gravy from Kitchen Treaty (pictured)
Wild Mushroom Gravy with Red Wine from The Clean Dish


Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


A spoonful of gravy being poured over mashed potatoes photo via Shutterstock

Slow-Cooker Cranberry Turkey Breast with Gravy

I'm sneaking in one more recipe for you to consider adding to your Thanksgiving table this year. I know it's T-minus 24 hours or so, but this dish is totally worth it. Now, I've mentioned before that I always make at least one extra turkey breast alongside our turkey—I hate not having Thanksgiving leftovers. This is probably the recipe I will use from now until the end of time for at least of those extra turkey breasts. It's that good.

Okay, so let's talk crispy skin. It's one of the best parts of the turkey, right? But it gets eaten right away. I mean, it has a short window. You rip it off gingerly to avoid burning your fingertips, and you savor the crispy, flavorful crackle. Crispy skin does not make it to the leftover containers for that reason, and because it would no longer be crispy when reheated. So, roast your turkey in the oven (might I suggest this Crispy Skin Roast Turkey with Citrus Herb Brine), and cook this one out of the way in your crockpot.

This extra breast won't yield you any extra crisp skin, it will however give you extra ridiculously juicy and flavor-packed meat AND about two and half cups of gravy. Extra gravy is never a bad thing. Like, ever.

Turkey Tenderloins with Madeira Gravy

This year, I didn't roast a whole turkey at all during the holidays.  That's a first.  Especially at Thanksgiving.  I knew that we'd be staying home, as opposed to heading to visit relatives, and my kitchen is on the small side.  Sure, I've done it in the past; sometimes in the oven, sometimes in my roaster that can be plugged in and set aside so that I still have my oven free.  But this year, I just wasn't feeling it.

I would have a riot on my hands if did not serve turkey at Thanksgiving dinner.  No joke.  So, I started researching options.  I almost always roast an extra turkey breast or two on the side when I do a whole turkey, anyway.  We love our leftovers.  But I steered in a different direction this year - towards turkey tenderloins.

Now, my daughter was a bit disappointed, because the skin of a bird is her favorite part.  But the amazing flavor of both the meat and the gravy made up for that.  Basically.

I may just skip the whole turkey from here on out and make these turkey tenderloins a tradition.  Okay, probably not.  But I will be adding them to my menu on and off again throughout the entire year.  They are that good.  And the Madeira gravy?  Zoinks.  Oh, and you will want to make a full batch even if you're not feeding this many - it makes ridiculous cold turkey sandwiches!

This dish is at the same time elegant and home, and better yet, it's easy enough to make for supper on a weekday.

Turkey Tenderloins with Madeira Gravy

These turkey tenderloins in Madeira gravy are elegant enough to serve for the holidays, yet quick and easy enough to serve on a weekday.

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ 2-4 hours unatte

Cook Time: 25 minutes

Keywords: bake entree sauce alcohol turkey Christmas Thanksgiving American fall winter

Ingredients (serves 10-12)

for the turkey and marinade:

• 3 cups dry Madeira
• 1/4 cup + 2 tablespoons red wine vinegar
• 1/4 cup + 2 tablespoons white balsamic vinegar
• 12 garlic cloves, crushed
• 18 fresh thyme sprigs
• 2 teaspoons sea salt
• 4 pounds turkey tenderloins

for everything else:

• ~2 tablespoons vegetable oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 large shallots, finely chopped
• 2 teaspoons all-purpose flour
• fresh thyme sprigs, to serve

Instructions

Stir all of the marinade ingredients together in a large measuring cup until the salt dissolves. Set 1-1/4 cups of the marinade aside.

Place the turkey tenderloins in a large storage container with lid or a couple of gallon-sized zippered baggies. Pour the remaining marinade over the turkey. Seal/cover, pressing out air, and refrigerate for 2-4 hours, turning occasionally.

Preheat oven to 450° F. Lift the turkey tenderloins out of the marinade (you can discard it) and pat them dry. Rub the tenderloins with 1 tablespoons of the oil, and sprinkle all over with the salt and pepper.

Heat remaining tablespoon of oil in a large cast-iron skillet over high heat. Add turkey and sear on each side, 2-3 minutes or until browned. Do this in batches, if necessary, adding a little more oil, if needed. Transfer to a 9x13 baking dish or a roasting pan, and discard any residual oil.

Reduce the heat to medium and add the butter and shallots to the pan, stirring until butter melts. Stir in the flour and allow to cook for about 3 minutes, or until shallots are just tender. Whisk in the reserved marinade from the first step, and bring it to a simmer; simmer until thickened, 2-3 minutes. Pour over the turkey tenderloins.

Slide into preheated oven and bake for 10-12 minutes, or until the temperature reaches 165° F. Transfer the tenderloins to a cutting board and tend with foil; let rest 10 minutes. Taste the gravy and adjust seasoning, if necessary. Transfer to a gravy boat.

Slice the turkey into 1/2-inch medallions and serve with the gravy.

-slightly adapted from The Lee Bros. Simple Fresh Southern

Thanksgiving Menu suggestions (add yours, too!)

It's closing in - just two weeks left until Thanksgiving!  It's that time of year when I bust out my extremely large box full of Thanksgiving magazine back issues, clipped recipes, and Thanksgiving books.  It's my favorite holiday.  And as much as I'd like to say that I have this years menu locked-in...I definitely do not.  I have a "rough" outline of what I want to make.  And then I see another recipe that I just have to try.  And the whole menu shifts.  But hey, I don't mind.  I've gathered up some tasty links that might go well on your Thanksgiving table this year.  Some are mine, others are not.  I only wish I had a monster-sized kitchen and a  dining room to go with it.

So, what's on your Thanksgiving menu this year?  What are some tried and true favorites from years past?  How about recipes that you totally want to try, but you're afraid that your family won't "accept" them on their table?  Please link up as many Thanksgiving or holiday table posts as you like or, if you don't have a blog or have not yet blogged them, leave them in the comments.  I can't wait to see what everybody is making this year!

Soups and Starters
Spicy Acorn Squash and Apple Soup
Pumpkin Soup w/ Buttered Chanterelles
Coconut Pumpkin Soup
Warm Honeyed Brie w/ Raspberries & Almonds
Puréed Celery Root Soup w/ Caramelized Apples


Turkey (and other "Mains")
Simple Roast Turkey
Mom's Roast Turkey
Slow-Roasted Herbed Turkey Breast
Deep-Fried Turkey
Orange Smoked Turkey
Sous Vide Turkey Leg


Gravy
Herbed Turkey Gravy
Turkey Gravy
Gluten-Free Gravy
Cream Gravy
Riesling Gravy
Citrus Gravy
Make-Ahead Turkey Gravy
Vegetarian Mushroom Gravy


Stuffing and Dressing
Sweet Potato and Sausage Stuffing
Tamale Cornbread Dressing
Roasted Butternut, Sausage, and Fennel Stuffing
Sausage, Dried Cherry, and Pecan Stuffing
Multi-Grain Bread, Pecan, & Dried Fruit "Stuffins"


Potatoes
Cheesy Scalloped Potatoes
Buttermilk Mashed Potatoes
Sage and Rosemary Mashed Potatoes
Twice-Baked Potatoes
Mashed Potatoes w/ Bacon & Cheddar
Creamy Cheesy Potatoes
Roasted Domino Potatoes
Browned Butter Mashed Potatoes


Sweet Potatoes
Smashed Sweet Potatoes & Butternut Squash w/ 5-Spice Marshmallows
Sweet Potato Salad w/ Cranberries & Chipotles
Twice Baked Bourbon Sweet Potato Skins w/ Pecan Streusel
Sweet Potato Gratin
Sweet Potato Casserole
Southern Candied Sweet Potatoes
Chili-Glazed Sweet Potatoes


Cranberries (and other Fruit-based items)
Roasted Spiced Applesauce
Cranberry Salad
Cranberry Sauce w/ Ginger & Cloves
"My" Cranberry Sauce
Hot Pepper Cranberry Sauce/Relish/Jam
Slow Cooker Chunky Applesauce


Side Dishes
Butternut Squash baked w/ Bay Leaves, Butter, & Brown Sugar
Cheddar Chive Spoon Bread
Kale with Garlic and Cranberries
Roasted Sweet Potato & Wheat Berry Salad
Fresh Green Bean Casserole
Martha Stewart's Macaroni & Cheese
Maple and Balsamic Roasted Brussels Sprouts
Roasted Stuffed Onions
Creamed Onions
Duck Fat Roasted Brussels Sprouts
Crispy Acorn Squash Rounds
Wild Rice w/ Mushrooms, Cranberries, & Walnut Oil
Raw Beets & Butternut Squash Slaw
Acorn Squash and Feta Casserole


Breads
Soft Pull-Apart Poppy Seed Rolls
Rustic Potato Loaves
Cranberry-Nut Rolls
Buttery Garlic Crescents
Cranberry-Goat Cheese Honey Cornbread
Brötchen
Pull-Apart Squash Rolls
Whole Wheat Pumpkin Rolls
Brioche Rolls


Desserts
Applesauce Spice Cake w/ Brown Butter Cream Cheese Frosting
Pumpkin Pie w/ Sesame Snaps
Pear and Cranberry Crumble
Pay de Nuez (Pecan Pie)
Spiced Maple Pecan Pie w/ Star Anise
Chocolate Caramel Tarts
Cranberry Buckle
Sweet Potato Cheesecake Bars
Apple, Ginger and Treacle Tart
Spiced Fresh Pumpkin Pie
Apple, Maple, and Walnut Pie
C4 Tart

Drinks
Cranberry Vanilla Gin Cocktail
Cranberry Liqueur
Spiced Daiquiri
Pumpkin Margarita


And since I know this list is only a start, please feel free to link up any recipes that you may have on your blog in the linky tool below.  Although I like to plan ahead, my menu never seems to be complete until the day of.  Meaning?  I'm ALWAYS looking for more Thanksgiving recipe suggestions.

---

1. Poached Quince to Top Vanilla Cremeux	2. Cranberry-Quince Sauce	3. Rhubarb Liqueur	4. Thanksgiving dinner for two	5. Pumpkin Cheesecake Brownies
6. Braeburn Apple and Almond Tart	7. Apple Cider Pie	8. Crockpot Turkey Breast	9. Deep Fried Turkey	10. Individual Pumpkin Cheesecakes
11. Fall Sweet Potato Toss	12. Roasted Sweet Potatoes and Onions with Rosemary and Parmesan	13. Praline Yams	14. Sweet Potato Crunch	15. Slow Cooker Cornbread Dressing
16. Easy Cornbread Stuffing	17. Roasted Acorn Squash w/ Parmesan, Garlic & Thyme	18. Date Crumb Pie	19. Gluten-Free Cornbread Stuffing	20. Apple Chorizo Cornbread Stuffing
21. Quick Corn Saute	22. Fruit n Whiskey Cranberry Relish	23. Pear & Almond Tart - Karens Kitchen Stories	24. Pull-apart Buttery Dinner Rolls	25. Spiced Maple Pecan Pie w/ Star Anise
26. Butternut, Yellow Raisin, Pinenut, Pomegranate Salad	27. Make Ahead Mashed Potatoes	28. Baked Brie w/ Pistachios & Dried Fruit

Turkey day recipes...2nd installment

Okay...here are all of the remaining recipes from turkey day, as seen in A Thanksgiving Feast...in pictures...minus the desserts...those are for another day. Mama made the Turkey and the Dressing, other little sis made the Green Bean Casserole, I made the Gravy and Applesauce. Grandma made the Broccoli Salad...from a recipe I passed on to her (in a strange twist of fate). I also wanted to add that I was all set to make homemade dinner rolls...2 kinds even! But alas, I hemmed and hawed and procrastinated as usual...and ended up buying the rolls. But I do want to say thank you to 2 amazing ladies to whom I have looked up to for their bread making skills for some time...and they're both super nice and helped me with my questions and gave me tips...which will ultimately be used, I promise. Those two ladies and the links to the rolls that almost were are the equally gorgeous and talented Monica of Lick the Bowl Good and Frieda of Lovin' from the Oven. You ladies inspire me on a daily basis. 

Broccoli Salad 

not sure of the origin of the recipe...I first got it from a gal I worked with 12 or so years ago (thanks Courtney). Sometimes I switch it up...my own little tweaks on what I know is a fairly common recipe. And a really good recipe. People cry if this isn't at a holiday table.


1 large head broccoli They usually comes in bunches these days...I just use a couple or more...
3/4 c. raisins the multi-colored ones are visually pleasing...also try dried cranberries or cherries
1 lb. bacon dice it and cook it or cook it and crumble, however you prefer 
1/2 c. small dice onion again, use the colors for variety 
1/2- 3/4 c. mayonnaise
1/3 c. sugar 
1/2 Tbs. vinegar 


Cut the broccoli into small florets (reserve stalks for another use). Toss with raisins, bacon and onions. Whisk together mayo, sugar and vinegar. Refrigerate for an hour or so to let flavors meld. Toss the broccoli blend with the dressing. Notes: This is also good with a handful or so of sunflower seeds or even cashews. If I'm not serving right away, I'll usually keep the bacon reserved and toss it in last minute.



Sage,Sausage and Apple Dressing 
adapted from Food Network Kitchens 


16 oz.Bread cubes (we tore 16 oz.country white and whole grain white -prefer sourdough/cornbread-used other previous years) 
6 Tbs.unsalted butter 
1 lb.fresh sage sausage, casing removed 
1 med.onion, chopped 
2 cooking apples, peeled/cored/chopped 
2 Ribs celery w/ leaves, chopped 
1/2 tsp. kosher salt 
3 c. chicken broth (homemade or low-sodium) 
1/4 c.chopped flat-leaf parsley 
1/2 c.walnut pieces-toasted 
2 eggs,beaten


 Preheat oven 350. Put bread cubes in bowl-set aside(tore/left out to dry,3 days previous) Butter a 3-quart casserole. Melt 2 T.Butter in large skillet. Add sausage & break-up-cook about 5-minutes. Add sausage & pan drippings to bread cubes; toss 'til evenly moistened. Melt remaining butter in pan. Add onion, apple, celery, and salt. Cook until the vegetables are soft about 5 minutes. Add the broth and parsley and bring to boil. Pour the vegetable mixture over the stuffing cubes and toss 'til evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust. Drizzle pan drippings & melted butter over the top and cook until the top is crisp and golden, about 20 more minutes. 


Roast Turkey Breast
Split turkey breast & brown in olive oil. 
Sprinkle with Herbes de Provence.
Remove from pan and brown flour (2 Tbsp+/-), Dry Red wine (whatever is on hand) to create a gravy and pour over breasts in small roaster. Cover with foil and roast for ~2 hours. This is wonderful and an easy way to extend the turkey rations. I believe I will always have an additional 5 lbs. of turkey breast along with the turkey.


Apple Cider Brined Turkey
from 2007 Cooking Light


Brine: 
8 C.Apple Cider 
2/3 C Kosher 
Salt 
2/3 C. Sugar 
1 T.Black Peppercorns-crushed 
1 T. allspice,crushed 
8(1/8 inch thick) sliced slices fresh peeled ginger 
6 whole cloves 
2 Bay Leaves 
1 fresh Turkey 
2 oranges - quartered 
6 C. ice 


 Combine 1st 8 ingredients in a large saucepan;bring to a boil. Cook 5 min or til sugar & salt dissolve.Cool Completely. Remove Giblets and neck from turkey - reserve for gravy. Rinse Turkey and pat dry. Trim excess fat.Stuff Body cavities with oranges. Place all in brining bag 12-24 hours in refrigerator - turn occasionally. Preheat oven-500. Remaining ingredients: 4 Garlic cloves 4 Sage leaves 4 Thyme sprigs 4 Parsley sprigs 1 onion-quartered 14 oz. chicken broth 2 T butter 1 tsp fresh ground pepper 1/2 tsp salt Remove turkey from bag - rinse with cold water and pat dry. Truss. Place first 6 ingredients into the roasting pan-Brush turkey with butter( did olive oil combo)/Sprinkle with salt pepper-place breast-side down in roasting pan for 30 min. Reduce oven temperature to 350 degree F. Carefully turn turkey breast side up in roasting pan and roast approx. 1 1/2 hours or 'til 170 degrees. Remove from oven and let stand for 20 minutes before carving. Reserve pan drippings for gravy.


 
Turkey Gravy 
no real recipe...it varies a bit year to year
-butter 
-flour 
-pan drippings from roast turkey, de-greased 
-Turkey stock (which we make and reserve the week leading up to turkey day), heated up 
-salt, pepper, fresh herbs to match your meal 


 Usually using the roasting pan from the turkey, we add butter and let it melt while scraping the fond from the bottom of the pan. Add an equal amount of flour to make a roux. Continue to cook until it is golden. Slowly pour in reserved pan drippings and add hot stock as needed until correct consistency. Season to taste with salt, pepper &/or fresh herbs.

Spiced, Roasted Applesauce by girlichef This is a family favorite!! It goes super fast and is actually one of the first things I ever blogged! So, follow this link to my original post if you want this recipe...but please don't laugh...I was just starting out...I knew not what I was doing yet. The photos...the formatting...ugh. 






Green Bean Casserole
by Paula Deen 
yield: 6 svgs., so yeah...double or quadruple it!


1/3 stick butter 
1/2 cup diced onions 
1/2 cup sliced fresh mushrooms 
2 cups sliced green beans 
3 cups chicken broth 
1 (10 3/4-ounce) can cream of mushroom soup 
1 (2.8-ounce) can French-fried onion rings 
Pinch House Seasoning, recipe follows 
1 cup grated Cheddar 


 Preheat the oven to 350 degrees F. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted. 


House Seasoning: 1 cup salt 
1/4 cup black pepper 
1/4 cup garlic powder 


Mix ingredients together and store in an airtight container for up to 6 months.