Herbed Salt

  • 1/3 cup plus 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried rubbed sage
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon black peppercorns, crushed
  • 3 small bay leaves, coarsely torn
  • 1 teaspoon finely grated lemon peel


  • 1
  • 1 large onion, chopped
  • 1 large celery stalk, chopped
  • 1 whole lemon, chopped with peel
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups (or more) Golden Turkey Stock


  • 3 1/2 cups (about) Golden Turkey Stock
  • 2/3 cup chopped shallots
  • 1/2 cup all purpose flour
  • 1/2 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh rosemary


herbed salt

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.


Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.

Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.

Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.


Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.

Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.

Serve turkey with gravy.

via Bon Appetit


via Bon Appetit

Serves 10

1 1/2 pounds butternut squash, peeled, cut into 3×1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2×3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

Preheat oven to 350° Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. DO AHEAD: Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350° oven until heated through, about 15 minutes.

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

Gingersnaps1/2 c butter
1 c sugar
1 large egg
1/3 c molasses

2 c flour (more if dough is sticky)
2 t baking soda
2 t ginger
1 t cinnamon

Sugar for rolling

Preheat oven to 350.

Combine butter and sugar. Add eggs and molasses one by one. Set aside.

Combine dry ingredients. Add wet ingredients and mix until just combined.

Roll into small 1″ balls, or .5 oz, roll in sugar, and place on baking sheet. Bake for 12 minutes.

Makes about 48oz

8lbs of apples (about 20 depending on size) of any Fall variation, but this is what I usually choose:

  • 4 golden delicious
  • 4 red delicious
  • 12 granny smith

2 c apple cider
1 c apple cider vinegar
1/2 c water
3 c sugar
2 1/4 c packed light brown sugar
1 T cinnamon
2 tsp cloves
2 tsp nutmeg
zest of 1 lemon, juice of 1 lemon

Peel, core, chop apples. Using a medium to large pot, simmer apples in cider, vinegar, and water over medium heat til soft; about 30-45 minutes. Allow to cool a bit and then puree apple chunks and liquid in blender. Consistency should resemble apple sauce and no visible chunks should be visible.

Put the puree back into the pot and add sugar and remaining ingredients. Cook over medium to high heat for at least 1 hour but up to 2 hours to thicken to preference. Do not cover to allow evaporation to occur. Color should deepen over time. Candy thermometer should read 200-220 consistently. Adjust temperature as necessary. Stir regularly to prevent burning. Pot should remain covered towards the end of the thickening process because apple butter will pop and hiss like lava, creating a mess.

During the thickening process, Wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min.

Once the apple butter is ready to be removed from the heat, boil enough water to ultimately cover the jars in a new large pot. Using tongs carefully remove each hot jar from the oven. Using a funnel, fill to within 1/4 inch of the top with the apple butter. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.

Store for up to 2 years.

Aunt Ethel's Sugar Cookies1 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
4.5 cups sifted flour
1.5 tsp baking soda
1 tsp baking powder
1 cup buttermilk

Beat first four ingredients on high for approximately 45 mins to create whipped cream.

Sift all purpose flour, then measure 4.5c. Add baking soda, baking powder and sift with flour two more times. Add alternating with buttermilk.

Drop teaspoon amounts on ungreased pan. Sprinkle with coarse sugar, like Sugar in the Raw.

Bake 375 for 10-12 mins.

Yield: 24

3 oz cream cheese
1 c flour
1 stick of butter
Mix well, form into a ball and chill for 1-2 hours

1 egg
1 tsp vanilla
3/4 c brown sugar
1 dash of salt
1 T soft butter
2/3 c pecans

Beat by hand: 1 egg, then sugar, butter, vanilla and salt until smooth.

Separate dough into  1″ balls and press into tiny muffin tin cups and mold to shape. Crush pecans and divide evenly among muffin cups. Fill cups with brown sugar mixture.

Bake 350 degrees for 25 minutes until filling is set.