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Episode 4 - Holiday Turkey



Salt and pepper

1 whole chicken

8 packets of Martha White cornbread mix

½ stalk of diced celery

2 diced onions

2 sprigs of chopped fresh sage

Boil a whole chicken in a pot of water; add salt pepper, a shallot that has been cut in half, and 3 smashed cloves of garlic. Boil for about an hour or until chicken is thoroughly cooked.

De-bone the chicken into small pieces and save the chicken broth.

Make cornbread according to the instructions and after baking let it dry out a little. Crumble the cornbread into a large pan and add the cubed chicken, celery, onions, sage, salt, pepper and mix all the ingredients together. Pour in enough of the chicken stock to be absorbed in but not soupy.

Cook at 350° F for about one hour.


Fresh broccoli florets

Cooked rice (whatever kind you would like)

Cooked bacon chopped up



Place the cooked rice in a large 13" x 9" pan, and add the chopped broccoli, bacon and mushrooms; mix it all up. Cover the top with shredded cheddar cheese, sprinkle a little smoked paprika on top and bake at 350° F for 20-30 minutes.

Ingredients for the brine:

2 onions cut in half

2 cut carrots

2 oranges cut in half

2 lemons

½ a stalk of celery (use the leaves as well)

A handful of cranberries, blackberries and rasberries

A few sprigs of thyme and sage

2 cloves of garlic

2 cups of kosher salt

3 cinnamon sticks

1 can of frozen orange juice concentrate

½ cup brown sugar

Pinch of black pepper

Create the cranberry citrus brine first.

1. Add the ingredients (you can use whatever ingredients you like to season the turkey) to a very large pot then add water and bring to a boil for a few minutes to unlock the flavors. Add ice to cool the brine down and add the turkey.

2. Let the turkey soak in the brine for one hour per pound. So for our 20 pound turkey it takes about 20 hours.

3. Preheat the oven to 350° F.

4. Remove the turkey from the brine, wash and pat dry the turkey.

5. Rub the turkey with butter.

6. Stuff a cut red onion and a white onion, 2 carrots, 2 celery stalks, a cut orange, and cranberries into the turkey’s body cavity. Cover the turkey with aluminum foil and cook for 4 hours (the breast side down for the first 3-3.5 hours then flip it) or until the internal temperature is 180° F.


1(9 inch) unbaked pie crust

3 eggs

2/3 cup white sugar

1/2 teaspoon salt

1/3 cup margarine, melted

1 cup light corn syrup

1 cup pecan halves

1 1/2 cups semisweet chocolate chips


1. Preheat oven to 375 degrees F (190 degrees C).

2. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.

3. Bake until set, 40 to 50 minutes. Cool.


1 ½ tsp. pumpkin pie spice

¾ cup sugar

½ tsp salt

1 can of canned pumpkin puree

1 ¼ cup evaporated milk

4 eggs


Preheat oven to 425° F. Mix ingredients together and pour into the pie pan with the crust.

Sprinkle a little cinnamon on top.

Place in the oven andcook for 15 minutes at 425° F, then drop the temperature to 350 F for 45 minutes.

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