Roasted Garlic & Herb Turkey

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Course Entrées
Prep Time 60 minutes
Cook Time 180 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Slice 1/4 inch off top of each garlic head. Place garlic, cut side up, in foil and drizzle with oil. Wrap garlic in foil to seal. Place on rimmed baking pan and roast 45 minutes. When cool enough to handle, squeeze out garlic in
  2. Increase temperature to 400°. Mash garlic with 6 tablespoons butter, 1 tablespoon herb seasoning, thyme, lemon juice and lemon zest. Remove neck and giblets from turkey; reserve. Tuck wing tips under to hold in place. Work your fingers between skin a
  3. Sprinkle 2 tablespoons herb seasoning inside turkey cavity; fill with some vegetables. Place any remaining vegetables, neck and giblets in large roasting pan. Melt remaining 6 tablespoons butter and mix with remaining 1 tablespoon herb seasoning. Gently r
  4. Roast turkey 15 to 20 minutes or until outside is browned. Reduce temperature to 325°. Roast 2 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time, Transfer turkey from
  5. Place roasting pan with drippings and vegetables over medium heat; whisk in flour and simmer 5 minutes. Add broth' simmer 20 minutes, whisking occasionally. Strain sauce through fine-mesh strainer and serve with turkey.
  6. HERB SEASONING: Mix together 1 tablespoon crushed rosemary, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons dried thyme, 1 teaspoon ground black pepper and 1/2 teaspoon rubbed sage.

Beer-Braised Beef Brisket

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Course Entrées
Prep Time 15 minutes
Cook Time 280 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 280 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300°. Cut brisket in half crosswise if necessary to fit into large roasting pan or Dutch oven. Rub brisket with 2 pouches onion soup mix. Heat pan over medium heat until hot. Add oil and heat until hot but not smoking. Add brisket an
  2. Add carrots, bay leaves, tomatoes, onions and crushed red pepper to pan. Pour beer over brisket. Cover pan tightly with lid or foil. Roast brisket 4 to 5 hours until fork-tender.
  3. Remove and discard bay leaves. Remove brisket and vegetables from pan; keep warm. Skim and discard fat from pan drippings. Strain pan drippings into a medium saucepan. Simmer over medium heat 25 minutes. Remove saucepan from heat; add butter and stir unti