November 18, 2010

Sage Rubbed Roasted Turkey

Makes: 12 servings. Prep Time: 15 minutes. Cook Time: 3-1/2 hours.

1 whole turkey (12 to 14 lb.) frozen or fresh, thawed
1 tbsp. vegetable oil
2 tbsp. McCormick Rubbed Sage
1 tbsp. Lawry's Seasoned Salt
2 tsp. McCormick Paprika
1-1/2 tsp. McCormick Garlic Powder
1 tsp. McCormick Ground Black Pepper

   PLACE turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tbsp. of the seasoning inside turkey. Spread remaining seasoning over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover loosely with heavy duty foil.

   ROAST in preheat 325F. oven 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165F (175F in thigh) basting occasionally with pan juices. Remove turkey from oven.
Let stand 20 minutes before slicing. Reserve pan juices to make gravy.

Autumn Cheesecake

        Prep. Time: 25 mins. + refrigerating,    Bake Time: 1 hr. 15 mins.    Makes: 12 servings.

CRUST

1 cup. graham cracker crumbs
1/2 cup. finely chopped pecans
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup ( 1/2 stick) butter or margarine, melted

FILLING

2 pkgs. (8oz. ea.) Philadelphia cream cheese, softened
1/2 cup. sugar
1/2 tsp. vanilla
2 eggs

TOPPING

1/3 cup. sugar
1/2 tsp. ground cinnamon
4 cups. thinly sliced peeled apples
1/4 cup. finely chopped pecans

CRUST
Mix crumbs, pecans, sugar, cinnamon and butter; press onto bottom of 9-inch spring form pan. Bake at 325F. for 10 minutes if using a silver spring form pan. (Bake at 300F for 10 minutes if using a dark nonstick spring form pan.)

FILLING
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until blended. Add eggs; mix on low speed just until blended. Pour over crust.

TOPPING
Mix sugar and cinnamon; toss with apples. Spoon apples mixture over cream cheese layer; sprinkle with pecans.

BAKE
at 325F. for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a silver spring form pan. (Bake at 300F. for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set if using a dark nonstick springform pan.)
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.