Herb Roasted Turkey

Herb Roasted Turkey

Herb Roasted TurkeyHerb Roasted Turkey Ingredients:

1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Herb Roasted Turkey Instructions:

Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.

In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey.

Pour water into the bottom of the roasting pan, and cover.

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C).

Remove bird from oven, and allow to stand for about 30 minutes before carving.

Enjoy your Herb Roasted Turkey at Thanksgiving or Christmas.

 

Masala Spiced Roast Chicken

Masala Spiced Roast Chicken

Masala Spiced Roast ChickenMasala Spiced Roast Chicken Ingredients:

1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala
1 lime

Masala Spiced Roast Chicken Instructions:

Preheat oven to 425 degrees F (220 degrees C).

Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.

Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the masala spiced roast chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Cinnamon Pork Roast

Cinnamon Pork Roast

cinamon pork roast

Cinnamon Pork Roast Ingredients:

3-1/2 to 4 pounds boneless center-cut pork loin roast
2 tablespoons cinnamon
2 tablespoons salt
1 teaspoon freshly ground white pepper
2 tablespoons sugar
1 onion (about 1/2 cup), finely grated
4 garlic cloves (about 2 tablespoons), minced
1 or 2 tablespoons of soy sauce

Cinnamon Pork Roast Cooking Instructions:

Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours or until the internal temperature is 155 degrees F.

Allow your cinnamon pork roast to rest for 5 to 10 minutes before cutting into thin slices.

Chinese Pot Roast

Chinese Pot Roast

Chinese Pot Roast

Chinese Pot Roast Ingredients:

3 lb Chuck roast, 1 ½” thick
1 tbsp Vegetable oil
1/2 c Bottled stir-fry sauce
1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced
1 tbsp Cornstarch

Oven Baked Barbecue Chicken

Ingredients:

1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon

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