Marie Calender's Chicken Pot Pie

Source:  Kiersten Callahan

Pillsbury Refrigerated Pie Crusts (2)
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion
4 boneless, skinless chicken breasts/turkey
4 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg, beaten

Preheat oven to 425 and start on filling by steaming the vegetables.  Steam the carrots and celery for 5 mins.  Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender.
In large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth.  Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil.  Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce.  Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/Loar heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust.  Form the crust edge, sealing insides.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown.

Turkey Turkey Turkey

Source:  Mom via some guy in her ward.  :)

Wash turkey and soak in brine for about 12 hours.  I disinfect a cooler and place it outside and add ice to keep it cold.  The brine ratio is 1 C salt for every gallon of water.  Use enough brine to cover the turkey (use something to push the turkey under the water so it doesn't float.  I use the tray that came with the cooler.)  Brine over night.

The next morning, rinse turkey and pat dry with paper towels.  Loosen the skin by gently pulling up with your hands over the breast and the turkey body.  Gently work compound butter up under the skin.  If your bird has a pop up timer in the breast, leave it there to avoid leaving a hole for the juices to escape.

Compound Butter:

2 cubes butter
lemon zest from 3-4 lemons (save lemons for later)
2 tsp thyme
4 Tbsp fresh sage leaves, about 16 leaves chopped

Take the two lemons that have been zested above and cut them in half and rub the juice from them over the entire outside of the bird.  The juice will seal in the turkey juices.  Then place the lemons halves inside the turkey to add extra moisture.  (I also add an onion and any left over sage/thyme.)
Put in roasting bag--make sure to put the flour in the bag first.  I usually put it in the bag and then do the butter.  Make sure turkey opening faces the bag opening  so you can put the lemons and onions in the bird.  Don't cut the slits in the bag until you flip the bird over at 1 hr 20 mins.

To bake, place the turkey in a 500 degree oven for 5-10 minutes, breast side down.  This heat will cause the lemon juice to set a seal on the skin, holding in the moisture.  Then lower temperature to 350.  Cook for 1 hour, 20 minutes, then gently flip the bird over to breast side up and bake until meat thermometer reaches 165 degrees.  Put thermometer inside turkey thigh.  Roast in an open roast pan.  Do not over cook!!  We want a juicy, tender turkey.

(or just leave it cooking at 500 for about an hour.  It will be surprisingly still edible.  You will marvel at your turkey miracle!)

Let turkey sit 20 minutes before carving.

Perfect Roast Turkey

Source:  Ina Garten, Food Network



Ingredients
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
Directions
Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.  Tip:  put turkey in roasting bag and THEN butter it up!

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

I always have a giant 18-20 lbs frozen turkey and cook it in an oven bag according to those directions.  I also seem to overcook it--turns out kinda dry. I cook it till juices run clear and temp hits about 160.