1 (10-pound) turkey

4 to 5 sprigs fresh rosemary

4 to 6 tablespoons butter, cut into pats

1 whole orange, cut in half

Salt and pepper to taste

Basting liquid:

4 tablespoons melted butter

1 cup orange juice

1/2 cup white wine

Special equipment:

2 pieces cheesecloth, large enough to cover entire turkey breast

1 large roasting pan

1 rack that fits inside roasting pan

Preheat oven to 325 degrees. Read all turkey instructions thoroughly.

Generously spray a large roasting pan with nonstick cooking spray. Remove neck and giblet packets from front and back cavities of bird. Place neck and giblets in the bottom of roasting pan.

Rinse turkey cavities and pat skin dry with paper towels. Place on a rack inside roasting pan. Lift breast skin away from the meat. Slide pats of butter evenly over each breast. Strip the leaves off the rosemary twigs and arrange under the skin. If stuffing the turkey, do so now.

Take one orange half and squeeze the juice and rub it all over the bird. Place the used orange half in the bottom of the roasting pan. Season outside of bird liberally with salt and pepper.

In saucepan combine melted butter, orange juice and white wine. Keep warm on top of the stove.

Stack two pieces of cheesecloth on top of each other. Spray the turkey skin and one side of the cheesecloth generously with non-stick cooking spray to prevent sticking. Place cheesecloth (sprayed side down) over turkey breast. Brush cheesecloth with basting liquid until it is soaked. Place turkey in oven. Baste turkey and cheesecloth every 20 minutes during roasting period. Occasionally add water to the bottom of the pan.

After 2 hours and 15 minutes, gently remove the cheesecloth so the breast skin can brown. Using a meat thermometer, check the internal temperature of the inside of the thigh, being careful not to touch bone. When it registers 170 degrees, remove turkey from oven. Cover loosely with foil and let rest at least 20 minutes or as along as an hour. Carve.

Servings » 8

Source » Chef Drew Ellsworth, Ecole Dijon

2 packages (2 tablespoons) active dry yeast

1/4 cup warm water

3 eggs, well beaten

1/2 cup (1 stick) butter

1/2 cup sugar

1 cup warm water

2 teaspoons salt

4 1/2 cups flour

Soften the yeast in the warm water. Combine the eggs, butter, sugar, the softened yeast, warm water, salt and 2 1/2 cups flour. Beat until smooth. Add the remaining flour to make a soft dough. Cover and allow to rise until double in size. Punch down and place in the refrigerator overnight, covered. Three hours before baking, roll out as desired. For dinner rolls: Divide the dough in half. Roll each half on a lightly floured surface into a rectangle 1/2 inch thick. Spread with softened butter. Roll up jelly-roll style and cut into 1-inch slices. Place in greased muffin tins, cut-side down. Cover and allow to rise three hours before baking in a 400-degree oven for 12 to 15 minutes.

Orange roll variation: Combine 1/3 cup melted butter with 1/2 cup sugar and grated rind of 1 orange. Spread on dough instead of butter, rolling as desired. Bake as above. Frost while rolls are still hot.

Servings » 2 dozen

Source » Donna Lou Morgan

1 gallon apple cider

1 1/2 gallons warm water

2 1/2 cups kosher salt

2 1/2 cups brown sugar

3 cinnamon sticks

5 cloves

1 tablespoon chile flakes

2 tablespoons dried thyme

1 large turkey, giblets and neck removed

Special equipment:

1 new (5-gallon) bucket

In a new, 5-gallon bucket, combine the cider, water, salt, sugar and spices. Whisk to mix. Submerge cleaned turkey in bucket, making sure it is completely covered with brine. Cover and place in the refrigerator or a cooler (40 degrees or lower) for 24 hours.

To cook, remove turkey from brine and rinse well. Pat dry with paper towels. Season turkey with salt and pepper. Roast as desired.

Servings » 1 turkey

Source » Chef Brandon Jaenish