yield: Makes 12 servings

Begin brining two days ahead.

Brine

4 quarts apple cider, divided
1 1/2 c kosher salt
1/4 c whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)

Sage Broth

4 cups low-salt chicken broth
1 onion, quartered
2 celery stalks, cut into 4 pieces
8 fresh sage leaves
3 Tablespoons cornstarch

Glaze

2 c apple cider
1/2 c (1 stick) unsalted GFCF “butter”

Preparation

For brine:

Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight. (tip- if you live in the north, you may be able to put the pot outside if your temp is between 32 and 40 degrees.  If you don’t have a large enough pot, you can use a cooler and put well-wrapped (so they don’t leak into the brine) bags of ice, or ice blocks in the cooler to keep it cold).

Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.

For broth:

Simmer all ingredients in large saucepan 45 minutes. Strain sage broth into bowl.

For glaze:

Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in “butter”. Cool completely.

Set rack at lowest position in oven; preheat to 325°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing or an orange, cut in half. Place turkey in pan, tuck wings under, and tie legs together loosely.

Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.

For gravy:

Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine 3 tablespoons cornstarch and 3 tablespoons water, whisk into broth and drippings, add slowly until desired thickness, cook about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast: Let roast stand at room temperature 1 hour (Roast can marinate up to 24 hours in refrigerator if needed). Preheat oven to 450°F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.


To top

Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.

2 salmon fillets 8 oz each
salt to taste
2 cups dry white wine
1 cup water
1/2 teaspoon whole coriander seeds
1 bay leaf

Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.

Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

To make whole fish, use enough wine and water to cover fish body and double coriander, salt and bay leaves when poaching.

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast

Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.

Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.

Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.

Slice beef crosswise. Rewarm juices; drizzle over beef.

Rinse goose, pat dry and season cavity with salt. Tuck drumsticks under band of skin across tail. Skewer neck skin to back. Prick skin well. Place bird, breast side up on a rack in a roasting pan. Brush with lemon juice. Insert a meat thermometer into center of thigh muscle, not touching bone. Roast, uncovered, at 350*F for 3 hours or until meat thermometer registers 180-185*F. Remove fat during roasting. Let stand covered 15 minutes before carving. Serve with Cherry sauce.

Cherry Sauce: Mix juice, sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 minutes. Remove spices. Combine cornstarch and water, add to juice mixture. Cook until thickened and bubbly. Cook and stir 2 minutes more. Add cherries, thawed and drained, and brandy, heat through.


To top

1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted CF margarine

Preheat the oven to 350 degrees F.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

12 lb turkey
Oil
Salt and pepper
1 orange

Remove neck and giblets.  Rinse bird and pat dry.  Season inside of cavity with 1 teaspoon salt.  Place on rack in large pan and rub with oil.  Season generously with salt and pepper. Cut orange in half and put into cavity.  Tie legs closed with string.  Cover and cook at 325 for 3 hours then remove foil, baste and cook until thermometer reads 170.  Remove from oven, tent with foil and let sit for 20 minutes before cutting.

11 lb organic free range turkey(thawed and rinsed)
2 cups of all natural Turkey broth

Rub in sea salt to turkey, then dry and rub with Earth Balance soy free margarine, sprinkle with Mrs. Dash table blend and a little more sea salt. Cook it in a slow cooking roasting pan with 2 cups of Turkey broth, cook it at 225 for 10 hours I used this type of roaster.