Roasted Turkey w/ Rosemary Garlic Crust & Pie

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Roasted Turkey w/ Rosemary Garlic Crust Garlic Herb Butter 1 cup unsalted butter - cut up 1 large garlic bulb - thinly sliced 3/4 cup coarsely chopped fresh rosemary (2 packages of fresh if you need to buy) 1 teaspoon salt Turkey 1 12-18 pound turkey 1 teaspoon salt 1 Tablespoon freshly ground pepper 3 carrots 3 ribs of celery 1 1/2 cups reduced sodium chicken broth 1. Melt butter in medium skillet over low heat. Stir in garlic & rosemary, simmer 20-30 mins or until garlic is soft & pale brown, stirring occasionally (it takes forever!). Stir in 1 teaspoon salt. Place in medium bowl. Freeze 30-45 mins or until slightly firm, stirring frequently. Or cover & refrigerate overnight. I make the butter the night before so its super easy on turkey day. 2. Heat over to 425F. Sprinkle turkey inside & out with 1 Tablespoon of sale & pepper (I never measure it). Spread garlic herb butter on outside of turkey, including crevices (ewwww!) between thighs & wings. Place carrots & celery on bottom of roasting pan to form a roasting rack; place turkey on vegetables. Pour broth into roasting pan. 3. Roast 30 mins. Reduce oven to 325F; roast an additional 1 1/2 hrs or until internal temp reaches 180F to 185F; basting w/ accumulated juices every 30 mins. Remove from oven ; cover loosely w/ foil. Let stand 20 mins. Super Easy Desserts Pumpkin Ice Cream Pie w/ Caramel Pecan Sauce Crust 1 1/2 cups of crushed gingersnaps (about 30) 1/2 cup butter - melted Filling 1/2 teaspoon cinnamon 1 pint (2 cups) vanilla ice cream - softened 3/4 cup firmly packed brown sugar 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1 cup canned pumpkin 1 cup whipped cream - whipped Sauce 1 cup caramel ice cream topping 1/2 cups chopped pecans 1. In a small bowl, combine crust ingredients; blend well. Press firmly in bottom & up sides of a 9 inch pie pan. Refrigerate 10-15 mins. 2. In a large bowl, stir 1/2 teaspoon cinnamon into ice cream. Spoon into crust. Freeze 3. In a medium bowl, combine brown sugar, ginger, 1/2 teaspoon cinnamon, cloves & pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours until firm. Let stand at room temp 15-20 mins before serving. 4. In a small saucepan, combine caramel topping & pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie. I just heat up caramel in microwave & drizzle it on top. I omit the pecans. Luscious Lemon Pumpkin Dessert 1 package Betty Crocker supreme dessert lemon bars mix 1/3 cups chopped nuts 1 teaspoon pumpkin pie spice 1 can (15 oz) pumpkin 1 can evaporated milk (1/3 cup) 3 eggs Whipped Cream 1. Heat oven to 350F. Mix ready mixed (dry) & nuts into a ungreased spring form pan. Press crust evenly in bottom of pan. Bake 15 mins. 2. Beat Filling mix from bar mix, pumpkin pie spice, pumpkin, milk & eggs w/ whisk until smooth; pour over hot crust. 3. Bake about 45 mins or until knife inserted in center comes out clean. Cool 15 mins. Refrigerate uncovered for an 1 hour or until cool. Serve w/ whipped cream[/u]

 
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I'm so going to regain all that weight I've lost! LOL

 
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Dangit! I think I gained 5 pounds just by reading about this amazing sounding food! 

 

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