Recipe courtesy Emeril Lagasse, 2001
Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Cook Time: 4 hours
Yield: 8 servings

Ingredients:
1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

CHeF Andy’s Notes: I’ve been cooking turkeys for over thirty years. However, I’ve been cooking turkeys in private homes for nine. First, for a successful bird, check your oven temperature. Purchase an oven thermometer and check to see if your oven is accurate. Then open it for 2 minutes, close it, this will tell you how long it will take to get your oven back up to the original temperature. This will assist you in planning how long your turkey will take. I also brine my turkeys. I have found this is the best way to achieve a succulent turkey. Next, purchase a quality, fresh turkey. Self basting is fine, but if you want a great turkey your family will remember, purchase a turkey that is natural and not frozen. Last but not least. Don’t Do It All Your Self! Get help, ask friends and family to bring the sides and concentrate on the bird and stuffing. And by the way, baste, baste, and baste! And then let it rest for 15 minutes. Happy Thanksgiving.

Ingredients:

1 bunch scallions, sliced thin, white and green parts separated
1 (1-inch) piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
3 (6-inch) pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Procedure:

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions. You can also top it with slices of the Campfire Pan-Roasted Chicken and garnish with the Crisp Soba Noodles.

Serves 4
Ingredients:
2 pounds white new potatoes, quartered and cut into ¾ inch chunks
Coarse salt
Fresh ground black pepper
3/4 cup real sour cream
1/4 cup real mayonnaise
1/4 cup celery, fine diced
1/2 cup thinly sliced scallions, plus more for garnish
4 slices of bacon, cooked and crumbled, for garnish
Procedure:

In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired

Ingredients:
1 1/4 cups all-purpose flour
3/4 cup enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Procedure:
Preheat oven to 400F.
Combine dry flour, corn meal, sugar, baking powder and salt (if desired).
Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into 12 greased or paper-lined medium muffin cups.
Bake 15-20 minutes or until golden brown.

About this recipe:
Prep Time: 15minutes
Cook Time: 1 hour
Total Time: 1 hour & 15 minutes to make
Servings: 4 servings

Ingredients:
1 ½ cups dry navy beans
cooking spray
4 cloves garlic, minced
8 oz chicken breast- skin removed, small diced
1 -16 oz package turkey kielbasa, sliced
1 cup sweet onion, chopped fine
¾   cup celery, chopped fine
¾   cup carrot chopped fine
1 cup dry white wine
1 -8 oz can tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
4 cups of chicken  broth
¼ cup Italian parsley, chopped fine

Procedures:
1.    3 hours before serving, rinse beans. In a 5 quart sauce pan over high heat, heat the beans and 6 cups of water to boiling. Boil 3 minutes. Remove from the heat and let stand for 1 hour. Drain, rinse, and set to the side.
2.    Spray the pan with cooking spray, and over medium to high heat, add the garlic, chicken, kielbasa, onion, celery and carrots. Sauté until slightly brown.
3.    When ingredients have caramelized ( turned brown) add the white wine, tomato sauce, thyme, salt and pepper. Add the beans. Cook for a couple of minutes and add 4 cups of chicken broth.
4.    Heat until boiling. Reduce the heat to low, cover and simmer until the beans are tender.

Serving suggestions:
Serve with crusty french bread!

Ingredients:

½ pound ground beef

¾ cup sweet onion, chopped fine

¾ cup carrots shredded

¾ cup celery diced small

1 teaspoon basil chopped fine

1 teaspoon parsley chopped fine

4 tablespoons butter or margarine, cut in half (divided)

3 cups chicken broth

4 cups diced peeled potatoes ( 1-3/4 pounds)

¼ cup all purpose flour

8 ounces processed American cheese, cubed ( 2 cups)

1 ½ cups milk or heavy cream

¾ teaspoon kosher salt

¼ teaspoon fresh ground black pepper

¼ cup sour cream

Procedures:

1. In a 3 quart saucepan, over medium to high heat, brown the beef, drain and set a side. In the same sauce pan, sauté the onions, carrots, celery, basil and parsley in 1 tablespoon of butter until the vegetables are tender, about 10 minutes.