Roasted Herbed Turkey

2 Lemons

Dijon Mustard

1 cup Soy Sauce (I use low sodium soy sauce)

Nice handfuls each of rosemary, basil, thyme and sage

Preheat oven to 350° Make sure to remove the neck, gizzards, heart & liver then rinse & pat dry the turkey – placing it in a roasting pan either with a lid or you will need heavy duty foil to tent over the turkey while it is roasting. Next slather dijon mustard all over the turkey generously, I like to get up underneath the skin & coat the meat with it, making sure to get the skin loose so that we will be able to put the herbs under the skin when we’re ready to really infuse the herb flavors into the bird. Next, roll the lemons across the counter several times to loosen the fruit & juice from the rind, then cut into quarters & squeeze over the turkey, place rinds into the cavity of the bird. Next, gently pour the soy sauce over the turkey to coat it thoroughly but being careful not to wash off the dijon mustard.  Now it’s time to stuff herbs under the skin but make sure the skin continues to cover the bird & herbs. Then place herbs all over the outside of the bird, as well. You can keep some herbs back to use as garnish, if you like. Now cover with a lid or if you have foil, tent the foil over the bird tightly.  Depending on the size of your bird, you’ll want to roast for several hours until the internal temperature of the thigh meat has reached 180°.  Approximately 30 minutes before the bird is done cooking, you will want to check and see if it is browning, if it isn’t browning, then you’ll want to remove the lid or the foil. Now, make sure to baste frequently so you’ll keep the exposed breast meat from drying out on you.  This makes one of the most juicy, suculent and tasty turkeys you will ever put in your mouth.  Serve this with all your normal holiday sides.

I’ll be posting wonderful holiday recipes over the next few days & weeks so be sure to come back often. 

Here are the links to check out my turkey roasting & carving videos:

http://www.youtube.com/watch?v=4DDm3W9aWUg

http://www.youtube.com/watch?v=UKSZouKvRZQ

Baked Eggs Florentine

Recipe per ramekin serving:                                           

1 slice prosciutto

1/2 cup baby spinach

1/2 cup diced tomato

1 round slice provolone

2 eggs

1/4 cup shredded mozarella

Sea salt & Cracked Pepper to taste

First you’ll need to butter or oil your ramekins, place them on a cookie sheet and then preheat oven to 350.

Then for each ramekin, tear prosciutto into small pieces and place in the bottom of ramekins. Next add baby spinach, then tomatoes. Salt & pepper, to taste. Then place the provolone in the ramekin so that it makes a table over the items below. In my ramekins, I have to cut into 4 pieces & overlap. Then crack the eggs over the top of the cheese being careful not to break yokes. Salt & pepper, to taste then cover with shredded mozarella. Place ramekins on the cookie sheet into the oven and bake for approximately 12 -14 minutes until the cheese starts to brown a little. I like my yokes to still be a little runny, so if you would prefer them a little more done you might want to bake a little longer.   Have a little fruit, some avocado slices & some coffee with it and you have a fabulous gourmet brunch! Bon Appetito!

Baked Eggs Florentine Breakfast