Creamy Lemon Dressing

Yield: 8-10 servings

Time: 10 minutes

Ingredients

Grated zest of one lemon

2 Tbsp fresh lemon juice

1 glove garlic, minced

1/4 cup mayonaise

1/4 cup extra virgin olive oil

Salt and pepper to taste

Directions 

1. • Whisk together lemon zest, juice, garlic, and mayo. Gradually whisk in olive oil until combined. Add salt and pepper to taste. 
   • Serve over romaine lettuce.

   From: Martha Stewart
2. 
   

Cranberry Compote

Yield: 8-10 servings

Time: 1 hour

Ingredients

12 ounces cranberries, rinsed and picked over

2 Tbsp orange zest

1 cup sugar

2 cups water

Pinch of salt

Pinch of ground cinnamon

2 Tbsp corn starch

1/2 cup orange juice

Directions 

1. • In a non reactive, nonstick saucepan, over medium, combine the cranberries, zest, sugar, water, salt, and cinnamon. 
   • Bring the mixture to a boil and cook for 10 minutes. 
   • Dissolve cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. 
   • Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled. Can store in refrigerator for 3-5 days; freezer for up to 2 months.

   Originally from Emeril Lagasse

Alton Brown Roasted Turkey (No Brine)

Yield: 8-10 servings

Time: Approx. 2-2.5 hours

Ingredients

10-12 lb turkey (Turkey must cook roughly 10-15 min per pound; about 2-2.5 hours for a 14-16 lb bird)

2 lemons

2-3 sprigs rosemary

2-3 sprigs thyme

2 bunches sage leaves

1/2 onion, sliced roughly

Dried rosemary

Dried thyme

Olive oil

Kosher Salt

Directions 

1. Preheat oven to 500 degrees. 

Place bird in roasting pan. Dress bird by removing gizzards, and stuffing with lemon, onion, rosemary/thyme/sage leaves. Tuck wings behind bird and tie legs together if needed. 

Spread olive oil over surface of bird, sprinkle with rosemary/thyme/salt. 

Place in oven and roast at high heat for 30 minutes. Then, lower temperature to 350 and cover breast with "turkey triangle" made from tinfoil to protect white meat from over-browning. 

When breast reaches 161 degrees, remove from oven and let rest for 15 minutes before carving. 

Save leftover meat and bones for broth and soup!

Originally from: Alton Brown