Good Dinner Mrs. Mellen

I learned at a young age how to handle and prepare poultry from my mother, an outstanding cook - her turkey is far superior to any that I have tasted. My mother taught me to soak turkey over night in a bath of salt to tender and remove harmful bacteria. First my mother would freeze a fresh turkey, she believes it seals in the flavor. Then time to soak the frozen turkey over night. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers holds a special pace in my turkey preparation. I've bought fresh turkey from the farm, from high end and frozen from lower end grocery store. My only hard fast rule is all natural. How you dress and cook the turkey plays an import part in how good your turkey taste. A Simply Perfect Roast Turkey 1 (18 pound) whole turkey 1/2 cup unsalted butter, softened salt and pepper to taste 1 1/2 quarts turkey stock 8 cups prepared homemade stuffing Preheat oven to 325 degrees F (165 degrees C). Place rack in the ...

1 1/2 lbs Brussels Sprouts, rinsed, ends sliced and remove any tough outer leaves 1 cup cranberries 1 cup chopped pecans, toasted 2 tablespoon olive oil 2 tablespoon lemon juice Zest of a lemon 2 teapsoon sea salt 1 teaspoon fresh ground pepper Preheat oven to 350F. C. Toss Brussels Sprouts, cranberries, pecans with olive oil, lemon juice, zest, salt and pepper. Place in baking dish.  Bake for 30 minutes. Brussels Sprouts should be tender and browned. Serve hot or at room temperature. Enjoy! www.gooddinnermrsmellen.com