TOTAL PREPARATION TIME: 4 Hours 20 Minutes
SERVINGS: 16
COURSE: Lunch/Dinner

INGREDIENTS

• 1 12-20 pound turkey
• 300 gr unsalted butter , softened
• 10 Cloves of crushed garlic
• 1 Large bunch of fresh thyme
• 1 Lemon juice and lemon zest
• 1 Lemon cut into slices
• 1 Onion cut into pieces
• 1 Carrot cut into pieces
• 3 Tablespoons olive oil
• 1/2 Cup vegetable broth
• 1 Cup of white wine
• Salt and pepper to taste

PREPARATION

1. Mix butter, thyme leaves, lemon juice, lemon zest, crushed garlic, and a little salt. Reserve at room temperature.
2. Wash the turkey thoroughly and dry it well (inside and out). Heat the oven to 374 F (190°C).
3. Spread butter inside the cavities of the turkey. Use your hand to gently lift the skin off the turkey breast, then fill the space between the skin and the meat with the herb butter.
4. Place the onion, carrot, and lemon slices inside the turkey cavity.
5. Rub the turkey skin with olive oil, salt, and pepper, tuck the wings under the turkey and tie the legs together with kitchen twine. Place the turkey on a baking sheet.
6. Place the turkey in the oven and bake at 320 F (160°C) for 2 and a half hours. Cover the already browned parts of the turkey with aluminum foil to prevent them from browning too much.
7. Bake for 1 ½ hour more, check the temperature of the turkey by inserting a thermometer into the thigh, the minimum internal temperature should be 165 F (73 °C).
8. Once the time has elapsed and this temperature has been reached (between 155 F -160 F or 68 °C-73 °C) remove the turkey from the oven and let it rest.
9. For the sauce, remove the turkey from the baking pan, add 1 cup of white wine and bake at the same temperature for a few minutes to evaporate the alcohol. Remove from the oven and place in a pot with a half cup of vegetable bouillon, cook until the sauce is reduced (thickened), and season with salt and pepper to taste.
10. Serve your delicious turkey with its rich sauce along with the side dish of your choice. Enjoy!

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Pecan Pie Recipe! Today we bring you the recipe for a very special, delicious, and ideal dessert to share at Thanksgiving!
The Pecan Pie is a dessert that encompasses the delicious flavors of autumn, the crust is crunchy while the filling is soft, sweet, and full of the protagonists that are the pecans, which provide texture and incredible flavor, join us!

• 1 Pie crust (see recipe here)
• 3 Eggs
• 1 Cup brown sugar
• ½ Teaspoon salt
• 1 Teaspoon vanilla
• 1 Cup light corn syrup
• ¼ Cup unsalted butter, melted
• 1-½ Cup chopped walnuts
• ½ Cup whole walnuts

PREPARATION

1. Preheat the oven to 356° F (180°C).
2. In a bowl, whisk the eggs with the brown sugar, salt, vanilla extract, corn syrup, and melted butter. Whisk until well combined.
3. Lightly flour a 9-inch tart pan and place the batter in the pan pressing to secure. Use a fork to poke holes in the bottom of the pie crust.
4. Sprinkle the chopped pecans evenly across the bottom of the pie crust.
5. Pour the filling over the pecans. Gradually the pecans will rise to the surface.
6. Arrange the whole pecans in concentric circles on top of the wet mixture in a decorative manner.
7. Cover the cake with foil and bake for 30 minutes. After 30 minutes, uncover and continue baking until the filling is completely set in the center, about 25-30 minutes.
8. Once done, place the pie on a wire rack and let the pie rest for at least two hours before slicing. Enjoy!

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TOTAL PREPARATION TIME: 35 minutes
SERVINGS: 4-6
COURSE: Lunch/Dinner

INGREDIENTS

• 1 Large cauliflower cut into florets
• 3 Tablespoons olive oil
• 4 Sprigs of thyme
• 1 Onion, finely chopped
• 1 Stalk celery, finely chopped
• 2 Cloves garlic, crushed
• 4 Cups of vegetable or chicken stock
• 1/2 Cup liquid cream
• Salt and pepper to taste
• Finely chopped parsley

PREPARATION

1. Heat oven to 425°F (220°C). Toss cauliflower florets in a roasting pan with 1 tablespoon of olive oil and thyme. Roast for 15 minutes or until golden brown and tender. Discard the thyme.
2. In a saucepan, add 2 tablespoons of oil along with the onion and celery, and fry over medium heat for 5 minutes or until softened.
3. Add the garlic and cook for 1 minute. Add the cauliflower, reserving some to cover the soup later. Add the broth to the pot and bring to a simmer. Cook for 10 minutes.
4. Blend the soup with a hand blender until smooth. Add the cream and season to taste. Add more stock if you like your soup a little thinner.
5. Serve the soup and add the parsley, the reserved cauliflower, and an extra drizzle of olive oil. Enjoy.

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