Thanksgiving is 1 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Turkey Gravy for Thanksgiving everyone will enjoy!

INGREDIENTS

• Pan drippings from Easy Thanksgiving Turkey
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh thyme/li>
• 1 tablespoon chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside.

2. Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.

3. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste.

4. Serve warm.

Thanksgiving is 2 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Garlic Herb Butter Roast Turkey for Thanksgiving everyone will enjoy!

INGREDIENTS

ROAST TURKEY

• 12 pound (6 kg) whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
• 3 heads garlic cut in half horizontally divided
• 3 slices lemon divided
• 6 sprigs thyme divided
• 6 sprigs rosemary divided
• 1/2 cup olive oil divided

HERB BUTTER

• 4 ounces (125 g) unsalted butter
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
• 4 teaspoons minced garlic
• Salt
• Cracked Pepper

INSTRUCTIONS

1. Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven..

2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.

3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.

4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil.

5. Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.

6. Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).

7. Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices.

8. Spread half of the reserved herb butter over the top of your turkey with a spoon or brush (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.

9. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast, uncovered, for an hour.

10. Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. *Tent loosely with foil if starting to brown too fast.*
(For an extra large turkey, you may need an additional half hour to an hour.)

11. For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn’t burn, until the skin is crispy and golden browned all over.

12. Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.

13. Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.

Thanksgiving is 3 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Cauliflower Mashed Potatoes for Thanksgiving everyone will enjoy!

INGREDIENTS

• 3-4 cloves of roasted garlic
• 2 pounds Yukon gold potatoes
• 1 (1-pound) cauliflower head, broken into a few large pieces
• 1 tablespoon minced rosemary
• 4-6 tablespoons olive oil (or butter/vegan butter)
• Salt & pepper
• Reserve some starchy potato water

INSTRUCTIONS

1. Roast a whole garlic bulb for 1 hour using this method or drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).

2. Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and the cauliflower (I did them at the same time) and boil until knife-tender (until you can poke with a knife and it easily slides out). My cauliflower took about 15 minutes, while my potatoes took 25-35.

3. In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary, and a few generous pinches of salt and pepper. Taste and adjust seasonings. (Tip: this mixture can be over-flavored because it’ll get mixed with the potatoes later).

4. When the potatoes are soft, remove them from the pot. Peel them (careful, they’re hot) and use a food mill, ricer, or masher, to mash them. Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes. Stir in a folding motion until smooth and creamy. If necessary, add ¼ cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.

5. Serve hot. Mine actually reheated great too – store in the fridge, microwave the next day.

Thanksgiving is 4 days away, here’s a fun and creative cocktail recipe for you and your 21+ over family members can try and share..

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How to make a festive and delicious Spiced Cranberry Rosé Spritzers for Thanksgiving the adults will enjoy!

INGREDIENTS

• 1/2 cup honey
• 2 cups fresh cranberries
• 2 sprigs fresh rosemary, plus more for serving
• 1 tablespoon cardamon pods or 1/2 teaspoon ground cardamom
• 1 bottle (750 ml) rosé wine
• 4 ounces elderflower liquor
• 1/3 cup cranberry or pomegranate juice
• 2-3 dashes orange bitter
• 2 blood oranges or regular oranges, sliced
• 4-6 (12 ounce) ginger beers, to your taste

INSTRUCTIONS

1. To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the honey, cranberries, rosemary, and cardamon to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Let cool. Remove the rosemary and cardamon pods. If desired, strain out the cranberries.

2. In a large pitcher, combine the cranberry syrup, rosé, elderflower liquor, cranberry juice, and orange bitters. Chill until ready to serve, up to 2 days.

3. Add the orange slices and ginger beer just before serving. Garnish each drink with a candied rosemary (recipe below), if desired.

Thanksgiving is 5 days away, here a fun and creative cocktail recipe for you and your 21+ over family members can try and share..

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How to make a festive and delicious Pumpkin Spice Martini for Thanksgiving the adults will enjoy!

INGREDIENTS

• 1 (1.5 fluid ounce) jigger vanilla flavored vodka
• 1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Bailey’s®)
• 1 (1.5 fluid ounce) jigger pumpkin flavored liqueur
• 1 cup ice cubes
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

INSTRUCTIONS

1. Pour the vanilla flavored vodka, Irish cream liqueur, and pumpkin flavored liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.

Thanksgiving is 6 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Brussels Sprouts with Bacon for Thanksgiving everyone will enjoy!

INGREDIENTS

• 1 lb. slab bacon, cut into 1/2-inch pieces
• 1 tsp. canola oil
• 2 lb. Brussels sprouts, halved
• Kosher salt
• 2 tbsp. unsalted butter, divided
• 2 tbsp. balsamic vinegar

INSTRUCTIONS

1. In large heavy-bottomed skillet, cook bacon on medium until golden brown, stirring occasionally, about 15 minutes. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan.

2. Heat oil in skillet on medium-high. Working in batches, add sprouts, flat side down, in single layer to skillet. Once sprouts are sizzling, add 1 tablespoon reserved bacon fat, a pinch of salt, and 1 tsp butter. Cook sprouts until flat sides are dark mahogany brown, about 3 minutes. Transfer sprouts to plate. Repeat with remaining sprouts.

3. When all sprouts are cooked, add bacon and 1 tablespoon butter to skillet. Return sprouts to skillet and toss until heated through. Add vinegar and simmer until reduced slightly, 1 to 2 minutes. Serve immediately.

Thanksgiving is 7 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Roasted Pears for Thanksgiving everyone will enjoy!

INGREDIENTS

• 4 pears, cored and quartered
• 1/3 cup of honey
• vanilla extract
• 2 tbsp. maple syrup
• 1 tbsp. cinnamon
• 1/2 c. pecans, toasted

INSTRUCTIONS

1. Heat oven to 425°F. On large rimmed baking sheet, toss pears with oil and 1/4 tsp each salt and pepper. Roast 10 minutes.

2. Toss pears with syrup, then roast until pears are golden brown and tender, 5 to 6 minutes more. Top with pecans and serve.

Thanksgiving is 8 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Roasted Cranberry Sauce for Thanksgiving everyone will enjoy!

INGREDIENTS

• 1 lb. fresh or frozen (thawed) cranberries
• 3/4 c. sugar
• 2 tsp. grated orange zest, plus 3/4 cup juice

INSTRUCTIONS

1. Heat oven to 400℉.

2. On a rimmed baking sheet, toss together cranberries, sugar, orange zest and juice. Roast until liquid is evaporated and sugar has melted and thickened, 30 to 35 minutes.

Thanksgiving is 9 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Old Fashioned Pumpkin Pie for Thanksgiving everyone will enjoy!

INGREDIENTS

• 2 large eggs
• 1 large egg yolk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon cardamom
• 1/2 teaspoon finely grated lemon zest
• 2 cups pumpkin purée from a sugar pumpkin OR 1 (15-ounce can) pumpkin purée
• 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk
• 1 homemade pie crust, chilled or frozen, or 2 pre-made pie shells

INSTRUCTIONS

1. Preheat your oven to 425°F.

2. Make the filling:
Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices — cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.

3. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

4. Fill the pie shell and bake:
Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.

5. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.

6. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)

Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

7. Cool the pie on a rack, then serve:
Cool the pumpkin pie on a wire rack for 2 hours.

8. Serve with whipped cream.

Thanksgiving is 10 days away, here’s another fun and creative recipe for you and your family to try, enjoy and share.

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How to make a festive and delicious Pumpkin Roll for Thanksgiving everyone will enjoy!

INGREDIENTS

• Two 3-ounce packages cream cheese, room temperature
• 1 stick butter (1/2 cup), room temperature
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup pecans, finely chopped
• 1 cup confectioners’ sugar, plus more for sprinkling

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.

2. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.

3. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.

4. Invert the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.

5.With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.