Centralight

Tangerine-glazed Prep: 30 min. Bake: 3 3/4 hours and standing Yield: 14 servings (4 cups gravy) 1 turkey (14 to 16 lbs.) ½ cup butter, softened ½ cup butter, cubed 1 cup canola oil 2 cups tangerine juice Gravy 2 to 3 cups chicken broth 5 Tbsp. all-purpose flour 1. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. Rub softened butter over turkey. 2. In a large saucepan, melt cubed butter; stir in oil. Saturate a four-layered 17-inch square of cheesecloth in butter mixture; drape over turkey. 3. Add tangerine juice to remaining butter mixture. Bake turkey, uncovered, at 325 degrees for 3 hours; baste with tangerine juice mixture every 30 minutes, keeping cheesecloth moist at all times. 4. Remove and discard cheesecloth. Bake turkey 45 minutes to 1 1/4 hours longer or until a meat thermometer reads 180 degrees, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. 5. Remove turkey to a serving platter; cover and let stand for 20 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups. 6. For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. 8 centralight winter '11 Recipes and photos reprinted with permission of Taste of Home. turkey Parsnip Prep: 20 min. Bake: 50 min. Yield: 10 servings potato gratin 4 large potatoes, peeled and thinly sliced 4 medium onions, thinly sliced 3 large parsnips, peeled and thinly sliced 1 ½ cups (6 oz.) shredded Gruyere or Swiss cheese, divided 1 Tbsp. all-purpose flour ¾ tsp. salt ¼ tsp. pepper 2 cups heavy whipping cream 1. Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13-inch x 9-inch baking dish; set aside. In a small saucepan, combine the flour, salt and pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese. 2. Cover; bake at 375 degrees for 30 minutes. Uncover; bake 20-25 minutes longer or until the vegetables are tender and top is golden brown. molasses Giant Prep: 30 min. Bake: 16 min./ batch Yield: 2 dozen cookies 1 ½ cups butter, softened 2 cups sugar 2 eggs ½ cup molasses 4 ½ cups all-purpose flour 4 tsp. ground ginger 2 tsp. baking soda 1 ½ tsp. ground cinnamon 1 tsp. ground cloves ¼ tsp. salt ¼ cup chopped pecans ¾ cup coarse sugar 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. 2. Shape into 2-inch balls and roll in coarse sugar. Place 2 ½ inches apart on ungreased baking sheets. Bake at 400 degrees for 16-18 minutes or until tops are cracked. Remove to wire racks to cool. •

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