Herb Turkey


  • 1 whole turkey (about 15 pounds), thawed
  • 1 tablespoon olive oil
  • 1/2 cup water

Herb rub:

  • 2 teaspoons dried sage
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley

Au jus:

  • 2 teaspoons dried sage
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons honey
  • 1/2 cup apple juice
  • 1 cup defatted pan drippings


Heat the oven to 325 F.

In a small bowl, combine the sage, thyme and parsley to make the rub. Mix well and set aside.

Remove the neck and giblets from the turkey and discard. Rinse the turkey inside and out with cool water. Pat dry with paper towels.

Starting at the neck area, insert fingers or a spoon between the layer of skin and meat to gently loosen the skin. Place the turkey breast-side up on a rack in a roasting pan. Add about 1 tablespoon of the herb mixture under the skin of each breast. Rub the outside of the turkey with the olive oil. Rub the remaining herb mixture over the outside of the bird. Loosely tie the legs together. Place into the middle of the oven.

After about 1 1/2 hours, cover the turkey with a tent of foil to keep the skin from getting overcooked. Check the doneness after the bird has roasted about 3 to 3 1/2 hours. The turkey is done when the thigh is pierced deeply and juices run clear (180 to 185 F) or when the breast muscle reaches 170 to 175 F.

Remove the turkey from the oven. Let stand about 20 minutes. Add 1/2 cup water to the pan; scrape up the drippings and browned bits. Pour into a gravy separator or skim off the fat. Set aside.

In a saucepan, combine the sage, thyme, parsley, honey and apple juice. Simmer over medium heat until reduced by half. Add the defatted pan drippings and bring to a low boil, stirring often.

Carve the turkey and drizzle turkey slices with sauce. Serve immediately.

Author: Mayo Clinic

Rosemary Meat  (Turkey, Chicken, whatever you like)


  • 2 tablespoons olive oil
  • 8 to 10 garlic cloves, peeled
  • 3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon coarsely ground pepper
  • 1 bone-in turkey breast (5 pounds) – can substitute chicken or other meat


  1. In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped.
  2. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
  3. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.

Author: Taste of Home/Dorothy Pritchett

Buffalo Chicken and Cauliflower Casserole


  • 8 cups cauliflower florets (1 1/2 pounds)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 ½ cups chopped yellow onion
  • 1 cup diagonally sliced celery
  • 1 cup chopped scallions, divided, plus more for garnish
  • 1 ½ cups whole milk (can substitute lower-fat milk)
  • 12 ounces reduced-fat cream cheese
  • 3 cups shredded cooked chicken breast
  • ¼ cup plus 1 tablespoon hot sauce (such as Frank’s RedHot)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 tablespoons blue cheese, crumbled


Instructions Checklist

  • Step 1

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

  • Step 2

Place cauliflower on the prepared baking sheet and drizzle with 1 tablespoon oil; toss to coat well and spread in an even layer. Roast until tender, about 15 minutes. Remove from oven. Reduce oven temperature to 375°F.

  • Step 3

While the cauliflower roasts, heat the remaining 1 tablespoon oil in a large, deep skillet over medium-high heat. Add onion and celery; cook, stirring often, until the vegetables soften, about 5 minutes. Stir in 1/2 cup scallions; cook, stirring often, until softened, about 1 minute. Add milk and cream cheese; cook, stirring constantly, until the mixture is thickened and smooth, about 1 minute. Remove from heat.

  • Step 4

Add the roasted cauliflower, chicken, hot sauce, paprika, garlic powder and the remaining 1/2 cup scallions to the skillet; stir until well combined. Coat a 7-by-11-inch baking dish with cooking spray. Spoon the cauliflower mixture into the baking dish. Sprinkle evenly with blue cheese. Bake until the mixture is bubbly and the blue cheese has melted, about 15 minutes. Garnish with additional scallions, if desired.

Author: Eating Well/Jasmine Smith

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