In a small saucepan cook garlic and rosemary in hot olive oil over low heat for 8 to 10 minutes or until garlic is soft (avoid burning). Remove garlic and set aside, reserving oil and rosemary in pan. Let cool, stir lemon juice, pepper and salt into oil. Wash the chicken thoroughly, pat dry with paper towels. Season body cavity with salt, insert used lemon rind into cavity. Pull the neck skin to the back and fasten with a small skewer. Tie the drumsticks securely to the tail. Twist wing tips under the back.

Place the chicken, breast side up, in a shallow roasting pan. Cut 5 slits in skin only large enough to insert on the five garlic cloves. Brush chicken with oil mixture.

Roast in a 375 degree oven for 1-1/2 hours or until meat thermometer registers 180 degrees. Remove from oven and cover with foil until carving time.

Garlic Mashed Potatoes: Finely chop the 5 reserved garlic cloves. Cook 5 medium potatoes with a half onion in lightly salted water until fork-tender. Drain and add potatoes and onion to garlic, olive oil salt and pepper to taste. Heat milk in pan used to boil potatoes until almost boiling. Whip potatoes, gradually adding enough milk to reach desired consistency.

Gravy: Pour pan drippings, with scraped up brown bits from chicken into a 2-cup glass measure. Skim and reserve fat from the pan drippings. Place 2 tablespoons of reserved fat into a medium saucepan (discard remaining fat). Stir in 2 tablespoons flour. Add enough chicken broth to drippings in the measuring cup to equal 1 cup. Add to flour mixture. Cook and stir till thickened and bubbly. Season to taste with salt and pepper cook 1 minute more.


To top

8 pounds domestic goose
2 tablespoons lemon juice
Cherry Sauce:
3/4 cup apple-cherry juice
1/3 cup sugar
9 inches stick cinnamon
6 whole cloves
1 tablespoon cornstarch
1 tablespoon water
16 ounces frozen unsweetened tart red cherries, pitted
2 tablespoons brandy, or kirsch

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.

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.

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.

6-8 boned skinned chicken thighs (about 1-1/4 to 1-1/2 lbs)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
1 recipe Chili Glaze (recipe follows)
4-5 green onions, sliced

Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and chili flakes. Add chicken and mix. Cover tight and chill at least one hour or up to 1 day.

Lift chicken from bowl, reserving marinade. Pull thighs open and lay flat on grill over high heat; close grill lid. Cook for 10-12 minutes or until meat it no longer pink inside, basting with marinade until gone. Transfer meat to a warm platter and top with chili glaze and green onion. Serve with rice.

Chili Glaze
In a 2 or 3-quart pan, combine 3/4 cup rice wine vinegar, 1/2 cup sugar, 3 tablespoons gluten-free "soy" sauce, and 1 teaspoon hot chili flakes. Bring to boil over high heat until mixture is reduced to about 1/2 cup. 8-10 minutes. Serve hot. If making glaze up to 1 week ahead, cover and refrigerate. Reheat before use.

1 (1 1/2-pound) reserved cooked turkey tenderloin, sliced
4 cups mixed greens
1 cup sliced strawberries
2 sliced kiwi
1/2 cup dry-roasted, salted cashews
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons sesame oil
2 teaspoons honey mustard
Salt and ground black pepper

Cut turkey into bite-size pieces and set aside. Arrange the mixed greens on salad plates or large serving platter. Top with turkey, strawberries, kiwi, and cashews. In a small bowl, whisk together broth, honey, sesame oil, and honey mustard. Season to taste with salt and black pepper. Pour mixture over turkey and spinach salad.

Leftover turkey parts with meat (wings, drumsticks, legs)
Peppercorns
Celery stalks
Bay leaves
half an onion, quartered
4 Carrots, sliced
Celery, chopped
Onions, chopped
Thyme (fresh or dry)
GF Chicken bouillon
2 cups rice

Place all leftover turkey parts in pot, cover with water. Add celery stalks, peppercorns, bay leaves and ½ onion in pot. Cover and cook on medium heat for 90 minutes or until meat falls off bones very easily. Remove meat and strain broth back into pot. Cool meat and then pick off bones and set aside. In pot with broth, add chopped carrots, celery and remaining onion. Add thyme and bouillon, cook until veggies are soft then add rice. Cover and cook 20 minutes, add turkey meat back in and season with salt and pepper to taste.

Turkey carcass
Onion
Carrot
Celery
Water
Bay leaf
Salt and pepper
Rice
1 packet chicken bouillon

The carcass should still have some meat on it, especially the dark meat parts.  Place carcass in pot, cover with water, add pepper, 1 tablespoon salt and 2 bay leaves.  Bring to a boil and lower heat to simmering.  Cook 2 hours until the meat is falling off the bone just by touching it.  When that is reached, strain out the meat and bones to a bowl to cool and return the stock to the big pot.  Bring to a boil then lower heat to medium and cook for 45 minutes.  Add onion, carrot, celery and rice.  Cook until vegetables are soft and rice is done.  While vegetables are cooking, pick all meat off the carcass and set aside.  Discard carcass.  When vegetables are done, add turkey meat to soup and heat through.  Adjust seasoning to taste.

There are several versions of this delicious and simple roasted chicken. In Italy, it is often called “Chicken, Devil’s Style” or “Pollo Alla Diavola,” particularly when it is roasted over very hot coals – and when hot red peppers are used to spice the olive oil.

The basic technique is to split the chicken down its breastbone, and grill it over hot coals – or in a skillet, weighted down with a brick. The recipe below is for the skillet method, followed by a “variation” which will describe the grill method, in which the chicken is pounded flat, so no brick is used. Either way, this is an easy and delicious recipe – resulting in a crispy-skinned, juicy chicken.

one chicken, 3 to 3 1/2 pounds
3 large cloves, garlic – chopped fine, or very thinly sliced
2 tbsp. chopped fresh thyme (or 1 tablespoon, dried thyme)
1 tsp. lemon zest
1 c. olive oil – divided use
OPTIONAL: 3 small hot red peppers – seeded
juice of one lemon
salt and coarsely ground pepper to taste
additional lemons – cut into wedges for serving alongside

Trim the second joint from the chicken wings (discard, or save for future use). Cut the chicken through the center of the breastbone, and spread it open to “butterfly” it. Turn the chicken cut side down on your work surface, and press firmly with the heels of your hands, particularly on the backbone and the joints of the thighs and legs, to flatten the chicken.

In a small bowl, mix together the garlic, thyme and lemon zest. Starting at the tail, very gently separate the skin from the chicken by sliding your fingers underneath the skin. Spread the garlic/thyme/lemon mixture under the skin, as evenly as possible, to cover the meat of the chicken.

In a small skillet, heat 1/2 cup of the olive oil gently with the red peppers (if using) until the peppers have browned. Allow the olive oil to cool, then remove and discard the peppers. [If you are not using the red peppers, simply omit this step entirely.]

Add the juice of the lemon to the cooled olive oil, add a pinch or two of salt and a few grinds of pepper, stirring to blend. Pour this mixture over the prepared chicken, turning to coat the chicken well, and set aside for two hours at room temperature – or refrigerate overnight.

To cook the chicken, heat the remaining 1/2 cup of olive oil in a skillet until it just begins to ripple. Pat the chicken with paper towels to dry it, then season the chicken generously with salt and pepper on both sides. Place the chicken, skin side down in the hot oil. Place another heavy pan or flat lid on top of the chicken (select a pan or lid that is just slightly smaller than the skillet) and set a clean brick (you may wrap the brick in foil, if desired) on top of the pan or lid, to weight it down.

Cook the chicken over medium heat for 30 minutes. Using a spatula, loosen the sides of the chicken, if they have stuck to the skillet, and gently lift the chicken to check the color of the skin. If it is not a deep, rich brown, continue cooking for another 5 minutes or so.

When the skin side is browned, using a spatula or tongs, gently turn the chicken and continue cooking it on the other side for 8 to10 minutes (no need to weight it down on the second side) or until the thigh juices run clear and the meat springs back when touched (165 degrees if measured in the deepest part of the thigh with an instant-read thermometer).

Remove the chicken to a cutting board and allow to rest for 10 minutes before cutting into pieces. Serve with lemon wedges.

Variations:
Pound the cut chicken very well with a meat pounder (a flat one – no “points” to tear the meat) until the chicken is as flattened as possible (so it will cook evenly).

Marinate as described above, then season the chicken lightly with salt and pepper, and place the marinated chicken skin side down, over very hot coals. Turn the chicken and baste with marinade several times until chicken is cooked throughout and has a dark brown crust (some spots may be almost charred). Remove the finished chicken from the grill and allow chicken to rest for 10 minutes before cutting into pieces. Serve with lemon wedges.