You spend a lot of time preparing your meal, your home, and yourself for the Thanksgiving feast. Let the Butterball experts shed some light on how to make cooking and preparing easy. Here are some simple tips that will help you shine in the kitchen.

1. Preheat oven to 325°F/165°C.

2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot with clean paper towels to remove excess liquid.

3. Place the turkey, breast side up, in a shallow roasting pan.

4. Brush the skin with cooking oil or spray with cooking spray to prevent the skin from drying. Basting is unnecessary.

5. Just before roasting, lightly stuff the neck and body cavities. Do not overstuff.

6. Wash preparation utensils and your hands in hot, soapy water following contact with uncooked turkey and juices. Make sure to thoroughly clean work surfaces to avoid cross contamination.

7. Roast at 325°F/165°C. When the skin is light golden brown, about 2/3 done, shield the breast loosely with a piece of lightweight foil to prevent overcooking.

8. Check for doneness 30 minutes before turkey is expected to be done. Turkey is fully cooked when the thigh’s internal temperature is minimum 180°F/83°C and the center of the stuffing is a minimum 165°F/75°C.

9. Let the turkey stand for 15 minutes before carving.

10. Keep the Turkey Talk-Line number handy (1-800-BUTTERBALL).

- www.NewsCanada.com

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For an elegant finish, complete your Thanksgiving feast with this delicious pecan pie – a cinch to make with store-bought puff pastry. With a sweet and nutty filling, it’s the perfect ending to a cherished family tradition.

1/2 package (397 g) frozen puff pastry, thawed 1/2

1-1/2 cups Southern U.S. pecan halves 375 mL

3 large eggs 3

2 tbsp unsalted butter, melted 30 mL

1-1/2 tsp vanilla extract 7 mL

2 tbsp freshly squeezed lemon juice 30 mL

1-1/2 cups golden corn syrup 375 mL

Icing sugar for garnish, if desired

Preheat oven to 400?F (200?C).

On lightly floured surface roll out puff pastry to a thickness of 1/8 inch (2 mm). Using pastry, carefully line the inside of a 9-inch (23 cm) tart pan with removable bottom and press firmly. Trim any excess pastry from rim of pan and prick the pastry dough all over with a fork. Refrigerate for 15 minutes.

Meanwhile, to toast pecans, spread on cookie sheet and bake in preheated oven until slightly golden, approximately 5 to 7 minutes. Allow to cool.

To prepare for baking, line pastry with aluminum foil and fill with rice, dried beans or pie weights (NOTE: be sure to fill the shell right up to the top with weights to ensure even baking). Bake pastry in preheated oven for 30 minutes. Remove and allow to cool on rack for a few minutes; remove weights and foil liner and cool completely.

In large mixing bowl, beat eggs with whisk until light and fluffy. Whisk in butter, vanilla, lemon juice and corn syrup. Scatter pecans into pre-baked dough shell and pour the mixture over the nuts (it is possible at this point to arrange pecans in a symmetrical pattern for baking, if desired). Bake for 25 to 30 minutes in preheated oven, or until filling is set and pastry is golden. Remove from oven and cool to lukewarm before slicing.

Serves 6.

Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com.

- www.NewsCanada.com

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Spice up traditional turkey entrees with this unique Southern-inspired dressing. Sweet onion, green pepper, celery and jalapeno peppers bring the flavours of the South to your very own Thanksgiving table.

3 tbsp vegetable oil 45 mL

1 lb andouille sausage*, diced 500 g

1-1/2 cups chopped Southern U.S. sweet onion 375 mL

1/2 cup thinly sliced Southern U.S. celery 125 mL

1/2 cup diced Southern U.S. green pepper 125 mL

4 tbsp minced, seeded Southern U.S. jalapeño pepper 60 mL

8 cups crumbled cornbread 2 L

1/2 cup chicken stock or water 125 mL

Salt and pepper to taste

In large skillet over medium heat, heat oil. Add sausage and cook, stirring, until sausage is crisp, approximately 5 minutes. Add onion, celery, green pepper and jalapeño. Cook, stirring until tender, approximately 5 minutes. Add cornbread and stir to combine. Add stock or water by the tablespoonful until mixture is well-moistened but not soggy. Cook, stirring, for 3 more minutes. Season to taste with salt and pepper and serve immediately.

Makes roughly 16 cups.

* If Andouille is not available at your grocery store, chorizo can be substituted.

Source: Developed by Chef Jacques Leonardi for www.gosouthfresh.com.

- www.NewsCanada.com

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This creamy, cornmeal-based savoury side, popular in Virginia, Maryland and Kentucky, is an excellent accompaniment to poultry. The sweetness of corn and sweet onions balances the heat of the jalapeno peppers to make a remarkable and memorable side for any Thanksgiving gathering.

1 tbsp butter 15 mL

1/2 Southern U.S. sweet onion, thinly sliced 1/2

1 clove garlic, minced 1

1 tsp each granulated sugar and white vinegar 5 mL

1 tsp diced Southern U.S. jalapeno pepper 5 mL

2 cups lightly packed Southern U.S. Swiss chard leaves, 500 mL

thinly sliced, stems removed

1 cup Southern U.S. corn kernels 250 mL

1/4 tsp each salt and pepper 1 mL

Batter:

2 cups milk 500 mL

1/2 cup fine cornmeal 125 mL

1/4 tsp each salt and pepper 1 mL

2 tbsp butter, melted 30 mL

4 room temperature eggs, separated 4

Preheat oven to 375?F (190?C). Melt butter in large skillet over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft. Stir in garlic and sprinkle with sugar. Increase heat to medium-high and cook, stirring, for 5 minutes or until onions are golden. Stir in vinegar and jalapenos; cook for 1 minute. Stir in Swiss chard and corn. Cook until heated through. Season with salt and pepper. Cool slightly.

Batter: Grease an 8-cup (2 L) baking or casserole dish. Combine milk, cornmeal, salt and pepper in a medium saucepan set over medium-high heat. Bring to a boil, stirring constantly with a wooden spoon. Cook for 2 to 3 minutes or until thick. Transfer to a large bowl and stir in cooled onion mixture and melted butter. Stirring quickly, add egg yolks, one at a time. Cool to room temperature.

Beat egg whites in a clean, non-reactive bowl until stiff peaks form. Gently fold the egg whites into the cornmeal mixture in two additions. Gently spread the batter into the prepared baking dish. Bake for 30 to 40 minutes or until puffed and golden. Serve immediately.

Serves 6.

Tip: Use collard greens as a substituted for Swiss chard.

Source: www.gosouthfresh.com

- www.newscanada.com

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In Colonial America, chocolate was either ground by hand or with stone mills. Sometimes chocolate makers, or 'chocolate millers' as they were called, were diversified and also made ginger, mustard and pepper in their mills. As a result, early American chocolate often carried hints of these flavors.

You’ve probably heard the saying, “As American as baseball, mom and apple pie.” Well, the original author of that famous phrase left something out. Chocolate is all-American too. So as you celebrate Thanksgiving over a meal with friends and family this year, take a moment to consider how chocolate has helped to shape the American experience for more than three centuries.

People tend to associate chocolate with European culture, yet the confection’s roots are actually a whole lot deeper in the Americas. The trees that grow the cacao beans, ultimately made into chocolate, actually originated in the tropical regions of the Americas. Chocolate didn’t find its way to Europe until Christopher Columbus brought the cacao bean back to Spain from his “New World” adventure. So, to eat and drink chocolate is to share a common connection throughout American history from before the Revolutionary War into the 21st century.

Here are some other interesting facts about chocolate in the Americas:

* Chocolate was a military ration during the American Revolutionary War.

* In 1768, John Hancock, protesting Britain’s decision to tax the colonies without representation in Parliament, organized a boycott of tea from China sold by the British East India Company. As it was unpatriotic to drink tea, colonists breakfasted on coffee and chocolate instead.

* George and Martha Washington, Thomas Jefferson and Benjamin Franklin all drank chocolate.

* Chocolate was drunk for its purported medicinal benefits during the Lewis and Clark Expedition and on the Overland Trails by California Gold Rush miners.

* Amelia Earhart had a cup of chocolate during her record-setting flight over the Pacific from Hawaii to the U.S. mainland on Jan. 11, 1935.

The trees that grow the cacao beans, ultimately made into chocolate, actually originated in the tropical regions of the Americas.

Even though it seems as if chocolate is ubiquitous, we do not yet know all of the facts surrounding the origins of this tasty treat. Mars, Incorporated, maker of some of the world’s favorite brands such as Dove Chocolate, M&M’s and Snickers, is leading the effort to identify and weave these threads into the true history of chocolate in the Americas. This effort has unearthed evidence of chocolate 60 years prior to all previous accounts and will be presented in a book that will be published in January 2009 called, Chocolate: History, Culture, and Heritage, authored by a team of scientists and historians. The book delves into the culinary, cultural, economic and social implications of chocolate from the Colonial era through the early 20th century.

“This book is a beginning,” says Howard-Yana Shapiro, Mars global director, plant science and external research. “Mars is a leader in cocoa science and has been making high-quality chocolate products for more than 100 years. Our intention is to uncover the mysteries and interesting stories surrounding the origins of chocolate.”

But you won’t necessarily have to pick up a copy of the book to learn more about the history of chocolate in America. Just log on to www.AmericanHeritageChocolate.com and go back in time to experience chocolate the way our ancestors did. The site features information about the history of chocolate and the role it played in the lives of early Americans, as well as recipes for chocolate desserts made the old-fashioned way.

Chocolate making is an art as well as a science. The modern chocolate making process is finely calibrated to consistently produce a smooth texture. In Colonial America, chocolate was either ground by hand or with stone mills. Sometimes chocolate makers, or “chocolate millers” as they were called, were diversified and also made ginger, mustard and pepper in their mills. As a result, early American chocolate often carried hints of these flavors.

Want to experience some “authentic Americana” for yourself? Try sampling American Heritage Chocolate (www.AmericanHeritageChocolate.com), which Mars manufactures. This chocolate is sold exclusively through and at the following historical sites: Colonial Williamsburg, Historic Deerfield, the Fortress of Louisbourg in Canada, Monticello, Mount Vernon, the Smithsonian and Fort Ticonderoga.

Here’s a recipe for chocolate ice cream with an old-world flair:

Ingredients:

1 5-oz. American Heritage Chocolate Bar
1 package of American Heritage Chocolate Spice Drink
1 quart of whole milk
6 large eggs
1 vanilla bean or 1 tsp. of vanilla extract
1/2 cup sugar

Directions:

Grate the chocolate bar into a bowl. Add the entire contents of the spice drink package, and set aside.
Separate the egg yolks from the whites. Whisk the egg yolks until smooth. Save the whites for another recipe.
Split the vanilla bean in half down the entire length of the pod and scrape out the seeds from both halves. Put the seeds and scraped pods into the milk.
Pour all the milk and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted.
Take a quarter of a cup of the hot mixture and slowly add to the egg yolks, stirring constantly with a whisk, to prevent scrambling.
Stir the warmed egg yolk mixture into the saucepan and bring all the ingredients to a boil for about a minute or until slightly thickened. Strain the hot custard through a sieve into another bowl. Set aside and allow the mixture to cool to room temperature.
Cover and refrigerate the mixture for 4 hours or overnight.
Freeze the cooled chocolate mixture in an ice cream freezer according to the manufacturer’s directions

You may also want to try an old-world recipe for a chocolate tart:

Ingredients:

1 Tbsp. rice flour
3 Tbsp. white sugar or to taste
5 medium egg yolks or 4 large eggs
1 Tbsp. whole milk
1 pint heavy cream
1 5-oz. American Heritage Chocolate Bar
1 prepared frozen 9-inch pie shell
Pinch of salt

Directions:

Grate the chocolate into a bowl and set aside.
Combine salt, egg yolks, rice flour and milk in a separate bowl and set aside.
Pour all the cream and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted.
Take a quarter of a cup of the hot mixture and slowly add to the egg yolk and rice flour mixture, stirring constantly with a whisk, to prevent scrambling.
Stir the warmed egg yolk mixture into the sauce pan and bring all the ingredients to a boil for about a minute. Set aside and allow it to cool to room temperature. While the mixture is cooling, preheat the oven to 350 degrees.
Pour the chocolate mixture into the frozen pie shell, set it upon a cookie sheet to prevent spillage and bake for 40 to 45 minutes, until set.
Remove from oven and let it cool to room temperature.
Refrigerate for 3 to 4 hours or overnight.
For more recipe ideas, log on to www.AmericanHeritageChocolate.com.

Courtesy of ARAcontent

A colonial chocolate-making demonstration video will be available online beginning in mid-November 2008 at http://www.americanheritagechocolate.com/.

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Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com

For most Americans, Thanksgiving without turkey is like the Fourth of July without fireworks. That’s why it’s important not to deprive yourself during holiday meals. The holidays are full of temptations and an occasional treat is fine as long as you make sure to keep short- and long-term health goals in mind.

Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.

1. Slow Down for Satisfaction.
When sitting down to the Thanksgiving feast, select foods you don’t normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.

2. Plan to indulge.
Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-in-law’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.

3. Don’t starve yourself beforehand.
You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.

4. Be creative.
Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.”

5. Drink Moderately.
Alcohol adds empty calories and can make you lose sight of your goals. To reduce your alcohol intake, use low- or no-calorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.

6. Bag it.
If you’re hosting the meal, remember that there is always tomorrow — and leftovers. But if you won’t be able to sleep knowing that there’s half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.

7. Lighten it up.
Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.

8. Get moving.
There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?

9. Be thankful for making good choices.
Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.

10. Control emotional eating.
The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.

Visit a Weight Watchers meeting for free this holiday season for additional support. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.

Want to indulge? Enjoy with this healthy take on a holiday classic — pumpkin pie!

Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com
POINTS Value: 3
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Level of difficulty: Moderate

Ingredients:

3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoon pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 tablespoons light whipped topping

Instructions:

1. Position rack in middle of oven.

2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.

Courtesy of ARAcontent

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If you have a family dinner or a holiday party coming up, or want to reinvent the Sunday roast, there’s nothing outrageous about buying a ham and roasting it. You can feed loads of people and the possible side dishes are endless. I prefer a side of creamed corn, and a sticky toffee pudding as an amazing end to a great get-together. It’s all delicious and easy to serve to lots of people, especially during the holiday season.

Roasted Marmalade Ham

Roasted Marmalade Ham

There is something quite old English about roasted marmalade ham. It tastes like it would have been eaten at a royal banquet. But forget about the romantic notions, the reason this combination is so genius is because through careful poaching you will get juicy moist meat; by sprinkling the meat generously with black pepper you will get a wonderful heat; and by smearing the whole thing in marmalade you will get a beautiful tart sweetness. It really does make the most wonderful roast dinner and the leftovers can be sliced and served on a crusty baguette the next day with some hot mustard and a little arugula.

Serves 10 Plus

• 7 – 81/2 pound middle cut ham with the knuckle left on 2 carrots, roughly chopped
• 2 sticks celery, roughly chopped
• 2 bay leaves
• 16 black peppercorns
• 1 bouquet garni (a piece of leek, celery, a bay leaf, a sprig of fresh thyme)
• 2 oranges
• 2 tablespoons sea salt
• 3 tablespoons freshly ground black pepper
• 1 jar of best thin-rind marmalade
• A handful of fresh rosemary, leaves picked

First of all, you want to place the ham in a large but snug-fitting pot. Cover the ham with water, then throw in your vegetables, bay leaves, peppercorns and bouquet garni. Peel the zest from the oranges and add to the water, then squeeze the juice in and add the salt. Bring to a boil, then turn the heat down and simmer for an hour and fifteen minutes with a lid on, skimming when need be. Remove from the heat and allow to cool for a half an hour in the broth. This will allow the flavors to really penetrate the meat. Discard the vegetables from the broth, but keep the broth for making minestrone-type soups – it will freeze well for use another day.

Preheat the oven to 325 degrees. With my Amana range, I never have to worry about not having enough room for the ham. It’s larger than most traditional ovens, so I can even cook side dishes and dessert at the same time!

Carefully remove the meat to a board and, using a knife, take off the skin. You should have a nice layer of fat. Remove for roasting with potatoes another time. Score the far left of the meat in a criss-cross fashion, and while it’s moist, season it generously with the ground black pepper. Place the meat in a roasting pan and roast for 20 minutes in the oven until the fat renders and becomes slightly crispy. Remove from the oven, stir up the marmalade to loosen, then smear and rub it all over the meat with the rosemary. Place back in the oven for about one hour and baste frequently until beautifully golden and crisp. Basting can sometimes be harder than you would think because the oven is hot and the pan can be hard to reach. But, I never have a problem with the Amana EasyRack in my oven — it’s shaped like a “U,” so it’s easy for me to get to my ham without touching the rack. Once the ham is ready, serve as you would a roast dinner or as part of a picnic.

Creamed Corn

This creamed sweet corn is delicious, and a great alternative to mashed potatoes or polenta. First of all, cook 14 ounces of corn in a pan with a good knob of butter, a wineglass of water and some crumbled, dried chili. Cook with the lid on, on a medium heat until the corn is tender. Then place it in a food processor and blend until creamy and smooth. At this point you could add a little crème fraiche, but you may like it just as it is. Season to taste with salt and pepper and serve on a big plate, sprinkled with some baby mint leaves and orange zest.

Sticky Toffee Pudding

You are going to love this pudding – it has a rich, fantastic flavor and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well, too.

Serves Eight

• 8 ounces fresh dates, stoned
• 1 teaspoon bicarbonate of soda
• 3 ounces unsalted softened butter
• 6 ounces caster sugar
• 2 large free-range eggs
• 6 ounces self-raising flour
• 1/4 teaspoon ground mixed spice
• 1/4 teaspoon ground cinnamon
• 2 tablespoons Ovaltine
• 2 tablespoons natural yogurt
• For the toffee sauce:
• 4 ounces unsalted butter
• 4 ounces light muscovado sugar
• 5 fluid ounces double cream

Preheat your oven to 350 degrees. Put the dates in a bowl with the bicarbonate of soda and cover with 7 fluid ounces of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whizz the dates in a food processor until you have a puree. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yogurt and your pureed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in color. To serve, spoon out the pudding at the table and pour over the toffee sauce.

Courtesy of ARA Content

For more information, contact Katie Sonderman at (641) 787-8100 or ksonde@maytag.com. Recipes and photography are available on www.amana.com.

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This recipe for the short-of-time cook turns store-bought (or leftover) roast chicken, fresh Ontario apples and frozen pie crusts into flaky bundles perfect for entertaining or tucking into lunch boxes.

1 cup cooked shredded chicken    250 mL

1 cup lightly packed grated Ontario Apples* (about two) 250 mL

1/2 cup shredded old Cheddar cheese    125 mL

1/4 cup minched green onion    50 mL

1/2 tsp each salt and pepper    2 mL

4 frozen prepared deep dish pie crusts, thawed   4

1 egg yolk whisked with 1 tbsp water   1

In medium bowl, combine chicken, apple, cheese, green onion, salt and pepper. Place thawed crust on a lightly floured surface and using a 3-inch (7.5 cm) round cookie-cutter, cut 5 rounds from each pie crust. Using a rolling pin, re-roll scraps and cut 4 more rounds.

Preheat oven to 425°F (225C). Place 2 tbsp (30 mL) of filling in the centre of each round, fold round in half and pinch slightly to secure. Using the tines of a fork, crimp around edge of turnover to prevent filling from spilling out and arrange on a parchment lined baking sheet. Repeat with remaining rounds and filling (you will have to use two baking sheets). With a sharp paring knife, cut a small slit in the top of each turnover and brush with egg mixture.

Bake turnovers in preheated oven until golden, about 12 minutes.

Makes 24 turnovers.

Source: www.onapples.com

Chef Tip: Don’t have a cooked chicken on hand? An equal amount of roasted sliced or shaved turkey from your deli can be easily substituted.

- News Canada

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Citrus Mustard Basted Turkey

Butter based mixture of Dijon mustard, orange and lemon zest for a new take on the Thanksgiving favourite.

Prep Time: 25 minutes

Total Time: 4 hours (approximately)

1/2 cup  125 mL  (1 stick) softened, unsalted butter

3 tbsp   45 mL   chopped fresh tarragon

3 tbsp   45 mL   chopped fresh marjoram

2 tbsp   30 mL   chopped fresh sage

1 tbsp   15 mL   lemon zest

1 tbsp   15 mL   orange zest

2 tsp   10 mL   Dijon mustard

1/2 tsp   3 mL   kosher salt

1/4 tsp   1 mL   ground black pepper

1   1  Butterball Turkey (15 lb)

*If fresh herbs are not available, substitute 1 teaspoon dried herbs for each tablespoon of fresh.

1. Prepare turkey as per package directions.

2. Preheat oven to 325°F/165°C. Combine butter, herbs, zest, mustard, salt and pepper in work bowl of blender or food processor; cover. Process until well blended.

3. Remove butter mixture from blender. Carefully work fingers under skin on breast of turkey. Place half the butter mixture under breast skin. Rub remaining butter mixture over breast and legs.

4. Place turkey, breast side up, on a flat rack in a shallow baking pan. Roast turkey approximately 1 ? hours. Then, cover breast and top of drumsticks loosely with foil to prevent overbrowning.

5. Roast another 1 1/2 hours, or until thermometer reaches minimum 180°F / 83°C deep in the thigh.

6. Let turkey stand for 15 minutes before carving.

Recipe from the Butterball Kitchen www.butterball.ca

- News Canada

Word Count: 241

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