Prep:

16-20 Lb Turkey
Cooking string or twine

Thaw turkey completely. ( 3-4 days in fridge )

Day Before:

 1 Lg Plastic Bucket (5 Gal)
 2 Sticks of Butter

Step 1:
 6 Quarts Water
 3 Cup Kosher Salt
 3 Cup Sugar
 1 White Onion
 1 Whole Garlic
 2 Tbl Cracked Peppercorn
 5 Bay Leaves
 5 Tbl Liquid Smoke (optional)

Step 2:
 CH of Minced Onion
 CH of Minced Garlic
 CH of Whole Cloves
 Red Pepper (optional)
 1-2 Quart Ice Cubes

Step 3:
 6 Cup Water
 1 Cup Kosher Salt
 
 Neck & Giblets
 CH of Minced Onion
 CH of Minced Garlic
 CH of Whole Cloves
 Red Pepper (optional)
 

Night Before:
Set 2 sticks of butter on a plate off to the side for next day.

Dice Onion and Garlic. Add all step 1 ingredients to stock pot and heat on high to a full boil. Reduce heat to low and simmer for 1 hour.

Remove from heat, add Step 2 ingredients and allow to cool for 30 minutes.

Strain brine into bucket.  Add ice cubes and stir until melted until bucket is half full. Finish cooling until cold.  ( Brine must be cold. Warm brine will cook turkey! )

Add step 3 ingredients to stock pot and bring to a full boil. Reduce heat to low and simmer for 1 hour. Set aside overnight.

Add turkey to brine. Turkey should be completely covered. Seal bucket and store in cool place overnight. ( At least 12 hours )

Next Morning:

Step 1:
 1 Tbsp Rosemary
 1 Tbsp Garlic Powder
 2 tsp Sage
 2 tsp Thyme
 2 tsp Kosher Salt
 2 tsp Pepper
 Red Pepper (optional)

Remove turkey from brine and rinse completely. Place on cutting board and pat dry with paper towels.  Skin should be completely dry.  Let turkey air dry for 1-2 hours.

Bring liquid from previous night to a boil. Remove Neck and Giblets. Cover and set aside.

Add butter to bowl and whip until smooth. Stir in all step 1 ingredients and set aside.

3 Hours Before Serving:

Stuffing:
Use traditional stuffing or some other mix to fiil cavity.  You can be creative here.  Ensure whatever you use is overly moist.

Preheat oven to 400 degrees.

Add stuffing to cavity and truss turkey ( http://www.foodnetwork.com/how-to-truss-a-turkey/video/index.html ). Spread 2/3 of butter mix over entire turkey.

Use a small portion of butter mix to grease rack inside of roasting pan. Add 1 cup of liquid to bottom of roasting pan and place turkey breast side down on rack in roasting pan.

Add remaining butter mix to liquid and stir over medium heat until mixed. Reduce heat to low and cover. This is used for basting.

Cook turkey for 45 minutes. ( Baste every 15 minutes )
Turn to breast side up and continue cooking for 45 minutes. ( Baste every 15 minutes )

Cook turkey for 45 minutes.
Remove turkey and reduce oven temperature to 300 degrees.
Turn to breast side up, baste and continue cooking for 12 minutes / pound. ( Baste every 15-20 minutes )
Continue cooking and basting until internal temperature reaches 165, with an instant-read thermometer, in the thickest part of the thigh. ( do not touch the bone )

 Carving:

Let turkey rest in roasting pan for 30-60 minutes.  Watch this video ( http://www.foodnetwork.com/videos/how-to-carve-a-turkey/27752.html ) a few times while you are waiting...

To carve a turkey you will need a sharp carving knife and a good set of spring loaded tongs.

First, cut through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.

Then place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.

If your family hasn't already done so, remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible.

When you get to the wing joint, cut through it and continue to remove the breast from body. Repeat with the other side.

Remove the wings and slice the breasts before serving. For even, attractive slices, cut the meat against the grain.

2 lbs. round roast with fat
1 can beef broth
3 beef bouillon cubes
3 cans stewed tomatoes
1 lg onion (chunked)
2 tbsp garlic (minced)
1/4 cup olive oil
5 lg potatoes (chunked)
5 stalks celery (sliced)
1-2 lg bags mixed vegetables (frozen)
salt, pepper & worcestershire sauce
sourdough bread

Prep: (morning before)
Add beef broth, 3 cans water, bouillon cubes, salt, pepper & worcestershire to stew pot.  Bring to boil the reduce heat to simmer while beef marinates. (this will melt the fat trimmings and lock in the flavor)

Cube round roast and place in bowl. (trim fat and place in stew pot)  Add olive oil & garlic to beef & coat well.  Cover and marinate at least 2 hours.

Stew: (evening before)
Add stewed tomatoes & onions to stew pot.  Sear beef in skillet then add to stew pot and simmer overnight. (at least 6 hours)

3 hours before serve:
Add potatoes, celery to stew pot & boil for 2 hours.

1 hour before serve:
Add frozen vegetables and continue to boil for 1 hour.

Sauce:
2 tbsp. butter
1/4 cup olive oil
4-5 cloves fresh garlic
1 fresh onion – diced
1 can spaghetti sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tbsp. fresh parsley, minced
1/2 tsp. dried basil or 2 tbsp. fresh, minced
1/2 tsp. Italian seasoning
1/2 tsp. salt, or to taste
1/2 tsp. black pepper

Heat oil & butter slowly until melted.  Add onion & garlic. Cook until onion is clear & aromatic. Add remainder of ingredients and keep over lowest heat until served. (at least 1 hour)

Chicken:
4 chicken breasts
2 tbsp butter  (melted to room temperature)
1/4 cup milk
2 eggs
3 cups Italian bread crumbs
1/2 cup parmesan cheese (grated)
3 tsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
4 slices mozzarella cheese

Mix all dry ingredients in flat bowl and set aside. Whisk butter, milk & eggs in bowl and set aside.
Slice chicken breasts in half to make thinner.  Coat in wet mix--dry mix--wet mix—dry mix.

Oven:  Preheat oven to 400.  Cook for 20 minutes.  Add cheese & cook additional 10 minutes.

Skillet:  Preheat olive oil & butter.  Cook both sides until crisp & juice runs clear.  Remove from skillet,  Add cheese & broil in oven until melted.

Pasta:
Boil water, olive oil & salt in deep pan.  Add noodles & cook until tender.  Drain & rinse with cool water.  Toss with fresh olive oil or sauce to prevent sticking.

4 ¼ to 4 ¾ cup all purpose flour
1 pkg active dry yeast
1 ¼ cup milk
¼ cup granulated sugar
¼ cup butter
1 tsp salt
2 eggs
8 tbsp butter (softened)
½  cup brown sugar (packed)
ground cinnamon
Sugar Glaze: 1 cup powdered sugar (sifted), 1 tsp vanilla, 1 tbsp melted butter, 1-3 tsp milk
Maple Glaze: 1 cup powdered sugar (sifted), 2 tbsp maple syrup, 3-4 tsp milk

Step 1:
In large mixing bowl: combine 1 ½ cups flour & yeast.

In small pot: combine milk, granulated sugar & ¼ cup butter.  Heat slowly to 130dg.

Pour milk mixture into flour mixture.  Add eggs.  Beat with electric mixer for 30 seconds on low until combined.  Mix on high for 3 minutes while slowly adding as much of the remaining flour as the mixer can handle.  Turn dough out on to lightly floured surface.  Knead in remaining flour until moderately soft. (3-5 minutes)  Shape dough into ball.

In greased large bowl: place in dough and turn over once.  Cover with towel and let rise until double in size in warm place. (1 to 1.5 hours)  The dough is ready when you can lightly and quickly press 2 fingers ½ inch into dough and it remains indented.

Step 2:
In small pot: melt butter slowly.  Add brown sugar and stir until melted.  Remove from heat and continue stirring until cool.  (stir with pan on cold, wet rag)  Set aside.

Step 3:
Punch dough down.  Place dough onto lightly floured surface and divide in half.  Shape each half into a smooth ball.  Cover and let rest for 10 minutes.

Step 4:
On lightly floured surface: Roll out 1 ball of dough to 12x8 inches.  Spread evenly with half of butter mixture.  Sprinkle evenly with ground cinnamon to your liking.  Roll up (long side = smaller, short side = larger) and set aside.  Repeat step 4 for second ball of dough.

Step 5:
Slice dough roll into pieces.  Arrange slices into greased pan(s).  Cover & let rise until nearly double. (30 minutes)

Step 6:
Preheat oven to 350dg.  Bake for 25 to 30 min or until light brown.  Mix glaze in small mixing bowl and set aside.

Step 7:
Flip onto wire rack immediately and let cool for 5 minutes.  Place in storage container and drizzle with glaze.

1 teaspoon vegetable oil & butter
1 bay leaf
fresh cilantro
1 cup white basmati rice
1 1/6 cup water
salt
lime juice

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir until absorbed & aromatic.

Add water, bay leaf and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 10 minutes.

Cool then fluff rice with a fork.

Add cilantro, lime juice and salt to taste.

This is a list of recipes that I have gathered from my family, friends and some that I created myself.  I hope you enjoy!