Brown Paper Bag Thanksgiving Turkey

Ingredients:

1 turkey, thawed (about 3 days then brine for 2 days) or fresh up to 15 lbs
1 large paper bag
2 sticks of room temp. butter
2 TBS seasoning salt
salt and pepper
other seasonings as desired (lemon pepper)

**If you choose to brine plan ahead; 2 days**

Directions: Preheat oven to 325 degrees
1. If you brined, rinse off the turkey and let it dry on a cookie sheet.

2. prepare paper bag by buttering inside and outside liberally.

3. Pat Turkey dry, pay close attention to the joints and cavity. Butter turkey and season Liberally.

4. Place turkey in prepared bag. Fold open edges over and staple closed.

5. Roast till turkey reaches 165 degrees.

Brined Turkey will cook faster then normal.

**Let the Turkey rest at least 1 hour before cutting.

My family would rate this 5 out of 5 stars

Candied Pecan Yams

Ingredients:
3-4 med/org yams (cook at 425 degrees for 45-60min)
1/2 cup sugar
2 large Eggs
1/2 cup cream or milk
1/4 cup butter
1 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/4 cup melted butter
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans

Directions:
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown.

Halved Recipe:
1-2 med/org yams
1/4 cup sugar or more to your liking
1 large Eggs
1/4 cup cream or milk
1/8 cup butter
1/2 tsp. vanilla (recommend Butter Vanilla)

(Topping)
1/8 cup melted butter
1/4 cup flour
1/2 cup brown sugar
1/2 cup chopped pecans

Directions:
Peel and mash cooked yams
Add sugar, eggs, cream, butter, and vanilla.
Mix well and put in a greased casserole dish
(yams are 2-3 inches deep)

You can choose to freeze them here without topping. Just give plenty of time to thaw.

Top with pecan mixture.
Bake @ 350 for 30min or until hot throughout and slightly brown. 

My family would rate this 5 out of 5 stars

Make ahead mashed potatoes

Ingredients:
5 pounds Idaho Russet Potatoes, peeled and cut into 1-inch pieces
1 TBS Kosher salt
6 ounces cream cheese
1 stick (8 TBS) butter, softened, plus more for greasing dish
1 cup half and half (or cream), warmed
1/2 TBS cracked black pepper
2 cloves garlic, zest (optional)

(Topping)
1/2 stick (4 TBS) butter, melted
1/4 minced fresh chives
2 TBS fresh parsley, minced

Directions:
For the mashed potatoes: Add potatoes and 1 TBS salt to a large saucepan and cook with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
Grease a 9x14inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.

When ready to bake and serve, preheat the oven to 350 degrees F.
For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with chives and parsley. The potatoes can be kept warm in a 200 degree oven or tented with foil until ready to serve, up to 2 hours.

My family would rate this 5 out of 5 stars