Thanksgiving is approaching and many families come together and celebrate the festivities by reuniting and giving thanks to the blessings in their lives. Thanksgiving is also a stressful time in planning, decorating, and cooking before the arrival of family. This year, we have some decoration and cooking recipes to help lighten the workload on you:

Recipes:

Herb and Citrus Butter Roasted Turkey Recipe

54f66803b82e4_-_herb-citrus-butter-roasted-turkey-recipe-clx1114-8yvhwe-xln

Ingredients

  • 1 12-14 lb. turkey, thawed (if frozen)
  • 2 heads garlic, halved horizontally through the equator
  • 1 lemon, halved
  • 4 small onions, quartered
  • 14 sprigs fresh thyme
  • 2 tbsp. olive oil
  • kosher salt
  • 2 large carrots, cut into 2-in. pieces
  • 2 stalks celery, cut into 2-in. pieces
  • 3/4 c. low-sodium chicken broth
  • Fresh herbs, for serving

Directions

  1. Heat oven to 375 degrees F. Working on a baking sheet, remove the giblets and neck of the turkey from the cavities. Reserve the neck and discard the giblets. Using paper towels, pat the turkey dry. Stuff the garlic, lemon, half the onions and 10 sprigs thyme into the main cavity.
  2. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning). Rub the turkey with the oil and season with 1 teaspoon salt.
  3. Place the turkey neck, carrots, celery, the remaining onions and the remaining thyme in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it.
  4. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 21/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
  5. Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board. Cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for gravy. Carve the turkey and garnish with herbs as desired.

For more information on this recipe, go to Delish

Homemade Pecan Pie Recipe

wu0213h_pecan-pie_s4x3-jpg-rend-snigalleryslide

Ingredients

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar
Filling:
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans

For more information on this recipe, go to Food Network

Directions

First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.

Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)

Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

 

Decorations:

102355368-jpg-rendition-largest-ss

Materials:

  • 8 wax paper sheets
  • Dried leaves
  • Scissors
  • Ironing board
  • Ironing cloth
  • Iron
  • Cutting mat
  • Washi tape
  • Votives

Directions:

  1. Fold wax paper in half and cut wax paper in 8×8 inch squares.
  2. Place leaves between the folded wax paper. Cover with ironing cloth. Gently iron until wax paper seals together.
  3. Repeat to make four sides.
  4. Tape together wax paper pieces. Form the wax paper sides into a lantern

For more information on decorations, go to BHG.com

Have a Happy Thanksgiving!