Page 11 - Recipes & Traditions

Roast Turkey
INSTRUCTIONS
1. Clean the turkey by washing in vinagar.
2. Brine the turkey (I buy brine from WILLIAM SONOMA) and let it sit in the
fridge overnight.
The Next Day
1. Preheat oven to 350°.
2. Wash brine off bird throughly and if you are going to stuff the bird do it now.
3. Melt a stick of butter with garlic, rosemary, thyme, sage, poultry seasoning and paprika. Using pastry brush, brush it all over the bird—adding pepper and salt to taste.
4. Slice onions all around bird and add more of the spice mixture to onions and bird.
5. Cook the bird breast down till the top gets nice and brown, then turn the bird brushing again with drippings and add more of spice mixture — when this side gets brown, tent the bird with foil and continue cooking till done.
*Let it rest 20 minutes before carving.
Smoked Turkey
INSTRUCTIONS
1. Buy a Smoker Grill.
2. Buy kosher turkey so it is already brined.
3. Use a brush made of rosemary, dip it in olive oil and brush outside of turkey. 4. Now CALL STEVE for SMOKING DIRECTIONS!!
1 (10 – 12 pound) bone-in ham Baked Ham
1/3 cup Maple syrup Whole Cloves
1 (20 oz) can Pineapple rings 1/2 cup Brown sugar
INSTRUCTIONS
1. Bake ham according to package instructions. Plan to remove ham from oven 30 minutes before done.
2. In a small saucepan, combine brown sugar, maple syrup, 1⁄2 cup of pineapple juice. Cook until brown sugar is dissolved and it has thickened slightly.
3. Arrange pineapple slices on top of the ham, securing with whole cloves.
4. Drizzle 1/2 the glaze all over the ham.
5. Return ham to oven and bake for the remaining 30 minutes.
6. When done remove slice ham from bone, place on platter and drizzle again with glaze.