Juicy Turkey Roasted in Cheese Cloth

Ingredients:

• One 10-pound Turkey (neck and gizzards removed)
• 2 Tablespoons Kosher salt
• 1 Head of garlic (halved through its equator)
• 4 Sprigs of fresh Oregano
• 4 Sprigs of Fresh Thyme
• 1 Lemon (quartered)
• 1 Onion (peeled and quartered)
• 1 Fennel Bulb (quartered)
• 1/4 Cup Picked Fennel Fronds
• 8 Tablespoons (1 stick) Unsalted Butter 
• 1/4 Cup Chicken Stock or Turkey Stock or Water

Directions:

1. The day before roasting, set the turkey on a clean kitchen towel, and pat dry. Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours.
2. Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature.
3. Preheat the oven to 425°F with the oven rack set on the lowest rung.
4. In the turkey's neck cavity, place a few cloves of the garlic, a few sprigs of oregano, a few sprigs of thyme, and a quarter of the lemon. Wrap the neck skin over and around the cavity to enclose the seasoning ingredients.
5. In the body cavity, place half of the remaining garlic, half of the onion, half of the fennel, the fennel fronds, 2 lemon quarters, and half of the remaining oregano and thyme.
6. Place the turkey, breast side up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the bird.
7. In a saucepan over medium heat, melt the butter. Add the remaining garlic, onion, fennel, lemon, oregano, and thyme to the pot with the stock or water. Bring to a boil, reduce the heat so that the liquid simmers, and continue to cook at a lower simmer for 10 minutes. Remove from the heat and allow to cool slightly.
8. When cool enough to handle, soak a double layer of cheesecloth big enough to cover the bird in the butter mixture and drape over the breast and legs of the turkey. Pour the remaining contents of the pan over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. 
9. Place the turkey in the oven and roast for 45 minutes (there will be the distinct possibility of smoke depending on how clean your oven is). Turn the oven temperature down to 375°F, and continue to roast for another 15 to 20 minutes per pound (remove the cheesecloth for the final 10 minutes to brown, if needed), or until an instant-read thermometer inserted into the center of a thigh registers 160°F (about 3 hours). Remove the turkey from the oven and allow to rest for 20 minutes before carving.

~Recipe from Michael Symon

Ravioli with Marsala and Mushroom Sauce

Ingredients:

• 1 lb Mushroom Ravioli
• 1 1/2 Tablespoons butter
• 8 ounces mushrooms, sliced
• 3 ounces shallots, diced (I used an onion)
• 1 cup Marsala wine
• 1 teaspoon thyme
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon pepper
• 3/4 cup heavy cream

Directions:

1. Cook the ravioli according to package directions.
2. Melt the butter over medium heat in a skillet. Saute the mushrooms, then set aside. Add more butter to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
3. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 Tablespoons. Add the cream and stir constantly until reduced by half. Stir the mushrooms into the sauce, then spoon onto the ravioli.

*I used onion instead of shallots because it was what I had. They take a little longer to saute.

~recipe adapted from romanosathome.blogspot.com

Breakfast Casserole with Sausage, Hashbrowns, and Eggs

Ingredients:

• 1/2 pound Italian sausage
• 1 medium white onion, peeled and diced
• 3 gloves garlic, minced
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 8 eggs, beaten together
• 1 (20 ounce) bag frozen southern style hash browns, thawed
• 1 cups shredded cheddar cheese
• 1/4 teaspoon black pepper
• salt, to taste

Directions:

1. Heat oven to 350°F.
2. Add the sausage to a large saute pan on medium-high. Cook over medium-high heat until halfway browned. 
3. Add onion, bell peppers, and garlic and cook until onion is almost translucent and sausage is completely browned. Remove from heat and place in a large bowl.
4. Add hash browns, cheese and beaten eggs to the large bowl and mix until all are well combined.
5. Spray baking dish with cooking spray.
6. Add mixture from bowl to the baking dish. 
7. Bake in middle of oven for 45-60 minutes.

~Recipe from Mikaila