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: 15 minutes
SERVINGS: 4
COURSE: Lunch/Dinner

INGREDIENTS

• 1 Pound green beans, cut in halves
• 3 Tablespoons butter
• 3 Cloves garlic, minced
• Salt and pepper to taste

PREPARATION

1. Cook beans in boiling water over medium heat for 3 to 5 minutes.
2. Drain and return them to the pan along with the butter and garlic; cook until tender and fragrant, 1 to 2 minutes.
3. Season with salt and pepper; toss well and serve. Note: You can add feta cheese and walnuts on top of the sautéed beans at the time of serving. Enjoy.

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• 1/2 Pound bacon cut into small pieces
• 1 Pound of Brussels sprouts cut in half
• 5 Crushed garlic cloves
• 2 Tablespoons olive oil
• Salt and pepper to taste

PREPARATION

1. Fry the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and set aside.
2. In a bowl, add the Brussels sprouts, garlic and olive oil and mix well.
3. Add the sprouts to the skillet where you fried the bacon, stir until well coated with the bacon fat and cover the skillet with a lid. Reduce the heat to medium-low and cook for 5 minutes.
4. Add the bacon back to the skillet. Cook uncovered, for a few more minutes or until the Brussels sprouts are tender and browned.
5. Season with salt and pepper if necessary.
6. Serve immediately and enjoy!

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• 5 Tablespoons butter
• 2 Tablespoons flour
• 1 Cup milk
• 1/4 Cup cream corn (canned)
• 2 Cups whole-kernel corn
• 2 Teaspoons sugar
• 1 Teaspoon salt
• 1/8 Teaspoon pepper
• 2 Eggs

PREPARATION

1. Preheat oven to 350°F
2. In a hot skillet add the butter and melt, then add the flour and stir to combine.
3. Slowly pour in the milk, stirring continuously to incorporate the liquid.
4. Add the corn, sugar, salt and pepper. Mix well and cook for 5 minutes.
5. Remove the pan with the corn mixture from the heat, add the beaten eggs, the creamed corn and integrate well. Pour into the baking dish greased with a little butter or oil.
6. Bake for 25 minutes, or until the center of the casserole is firm.
7. Serve and enjoy!

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• 1/2 Cup unsalted butter at room temperature
• 1 Cup sugar
• 1/2 Cup milk cream
• 1 Tablespoon lemon juice
• 1 Tablespoon orange zest
• 2 Eggs
• 3/4 Teaspoon vanilla extract
• 2 Teaspoons baking powder
• 1 Teaspoon salt
• 2 Cups all-purpose flour
• 2 Cups whole cranberries

PREPARATION

1. Preheat oven to 350°F
2. In a bowl, beat the butter and sugar until light and fluffy.
3. Add the eggs, vanilla and orange zest and mix well; in another bowl, sift together the flour, baking powder and salt.
4. Add half of the flour to the preparation and continue beating; add the lemon juice to the milk cream, mix and add to the preparation. Finally, add the rest of the flour and mix until well integrated.
5. Gently fold in the cranberries, making sure they are evenly distributed but not crushed.
6. Spread the batter evenly in a greased or parchment-lined pan and bake for about 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out with no moisture.
7. Let cool, you can decorate with a little confectioner's sugar and cranberry. Enjoy!

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• 1 Pound Brussels sprouts
• Olive oil for drizzling
• 6 Crushed garlic cloves
• 1 Tablespoon balsamic vinegar
• Salt and pepper to taste

 PREPARATION

1. Preheat oven to 425°F.
2. Cut the Brussels sprouts in half and add them to a large bowl along with the garlic, a drizzle of olive oil, salt and pepper to taste, mix well and spread out on the baking sheet.
3. Roast for 20 to 30 minutes or until tender and golden brown around the edges.
4. Remove from oven, adjust salt and pepper if necessary. Stir in balsamic vinegar and serve hot or warm. Enjoy!

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• 2 Onions, diced
• 4 Celery stalks, diced
• 1/2 Cup butter
• 1 ½ Teaspoon chicken seasoning
• Salt and pepper to taste
• 12 Cups diced bread
• 3 Cups chicken broth
• 2 Tablespoons fresh parsley
• 3 Cloves garlic, crushed
• 1 Tablespoon fresh herbs sage, thyme, rosemary

PREPARATION

1. In a large skillet over medium heat add butter, onion, celery, garlic and chicken seasoning. Cook over medium-low heat until vegetables are softened.
2. Place bread cubes in a large bowl. Add the onion mixture, parsley and fresh herbs.
3. Pour the broth over the top until the cubes are moist (but not soggy) and stir gently. Season with salt and pepper to taste.
4. Place the mixture in a serving dish, dot with more butter and cover.
5. Bake at 350°F for 35 minutes, then uncover and bake 10 minutes longer.
6. Serve and enjoy!

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INGREDIENTS

• 1 Kg whole turkey breast boneless
• 3 Tablespoons mustard
• 6 Cloves of crushed garlic
• 6 Tablespoons olive oil
• 3 Tablespoons orange zest
• Juice of 1 orange
• Rosemary and fresh thyme
• Salt and pepper to taste

PREPARATION

1. Mix the mustard, orange zest and juice, salt, pepper, herbs, garlic, and olive oil.
2. Place the breast in a bowl and add the mixture over it, let it marinate for 1 hour in the refrigerator.
3. Transfer the turkey breast to a baking sheet along with the marinade liquids.
4. Take the breast to a preheated oven at 180°C/356°F for 1 hour and 30 minutes. After half an hour turn it over and every 15 minutes with a spoon, pour the juices from the tray over the breast. If the sections brown too much, cover them with aluminum foil.
5. You know the breast is ready when the internal temperature reaches 73°C/163°F. 
6. Remove the breast from the oven and let it rest for 10 minutes before slicing.
7. Serve with potatoes or baked squash (see recipes here). Enjoy!

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• 1 Cup whole milk
• 4 Eggs
• 1 Teaspoon vanilla
• 6 Cups tender corn kernels
• 1-1/2 Cups sugar
• 200 g Grated white cheese
• 3/4 Teaspoon baking powder

PREPARATION

1. Place the corn kernels in the blender with the milk and process well.
2. Mix the butter, sugar, eggs, vanilla, grated white cheese, baking powder and the maize mixture. Beat with a whisk until all ingredients are well integrated.
3. Transfer the mixture to the prepared cake pan with butter and flour.
4. Bake for about 1 hour and 15 minutes or until a wooden stick inserted into the pan comes out dry.
5. Let cool and enjoy!

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• 8 Crushed garlic cloves
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 5-6 Cups cauliflower florets
• 6-7 Cups vegetable broth
• 1 Teaspoon salt
• 1/2 Teaspoon pepper
• 1/4 Cup milk
• 1/4 Cup heavy cream
• 1 Cup shredded mozzarella cheese
• 1/2 Cup grated Parmesan cheese

PREPARATION

1. Bring the vegetable stock to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until the cauliflower is tender when pierced.
2. Use a skimmer to transfer the cauliflower pieces to a large bowl; reserve 1 cup of the cooking broth.
3. Sauté the crushed garlic with the butter and olive oil in a saucepan over low heat. Cook for 1 to 2 minutes or until the garlic is soft and fragrant, add the milk and heavy cream, bring to a boil. Remove from heat and set aside.
4. Add that milk mixture to the cauliflower and blend or puree for several minutes until the cream is very smooth, adding broth (from cooking) until you get the desired consistency.
5. Add the mozzarella cheese, parmesan cheese and season with salt and pepper to taste. Blend well.
6. Serve hot. If the cream starts to look dry, add a few drops of water, milk or olive oil. Enjoy!

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