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• Roast Turkey with Herbal Rub
  
• Turkey Breast Braised with Garlic and Rice
  
• Turkey with Apricot-Chestnut Stuffing
  
• Giblet Gravy
  
• Moist Glazed Ham
  
• Sausage Stuffed Acorn Squash
  
• Minnesota Wild Rice Dressing
  
• Southwestern Jalapeno Cornbread Dressing
  
• Fruited Sweet Potatoes
  
• Cranberry Chutney
  
• Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
  
• Ice Cream Pumpkin Pie
  
• All-Start Pumpkin Pie Dessert
  
• Pumpkin Cheesecake
  
• Turkey and Veggie Pita Pocket
  
• Kentucky BBQ Turkey Sandwich
  

Prep Time: 10 min.
Serving Size: 18 Ingredients:

• 1 13-Pound whole turkey fresh or thawed
• 1 Medium onion quartered
• 1 Lemon quartered
• 1/4 Cup vegetable oil
• 1 Teaspoon dried thyme
• 1 Teaspoon dried tarragon
• 1 Tablespoon dried rosemary
• 1 Teaspoon salt
• 1/2 Teaspoon freshly ground black pepper

1. Preheat oven to 325 degree F.
2. Remove giblets and neck from turkey and reserve for broth.
3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
7. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degree F. in the thigh.
9. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
10. Note: Yields 18 servings at 6 ounces per portion.

Prep Time: 10 min.
Serving Size: 22 Ingredients:

• 1 Cup long-grain rice
• 1 Can (14-1/2 ounces) chicken broth
• 1/2 Cup white wine
• 2 Teaspoons dried parsley
• 1/2 Teaspoon each dried rosemary, thyme and sage
• 1 Bay leaf
• 1 BONE-IN TURKEY BREAST (5-6 pounds)
• Paprika
• 3 Cloves garlic

1. Preheat oven to 350 degree F.
2. In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
3. Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
4. Cover top of Dutch oven with foil and lid.
5. Bake at 350 degree F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degree F.
6. Allow to stand 10 to 15 minutes before serving.
7. To serve, carve turkey into slices and place on platter.
8. Spoon rice mixture into serving bowl.
9. Squeeze garlic from skins onto turkey and rice.