Let’s get started today with the main attraction - roast turkey. First, buy a good one: you really can’t serve better than you buy, so get fresh not frozen, if possible.

Ingredients - garlic head, apple, onion; kosher salt & good black pepper; canola oil... Image
Parsley, Sprigs of thyme & rosemary; white wine. Turkey - 2 lbs per persons being served.

Pull out the giblets & generously salt & pepper the cavity. Slice the garlic head in half, the apple into quarters, & the onion into chunks. No need to peel any of them.
Place all those in the cavity of the turkey, followed by the herbs. Tie the legs together with kitchen twine.

Using aluminum foil make a “shield” the size of the breast area of the turkey- a wedge shape- and spray that with non-stick treatment or butter. Turn the wings under.
Place the turkey breast side up on a rack in a roasting pan and preheat the oven to 500. Brush the entire surface of the turkey with canola oil and then sprinkle generously with salt & add a little pepper. Add some white wine or turkey stock to the roasting pan along with...
... some more onion. Place the turkey in the oven at 500 degrees without the shield for THIRTY MINUTES ONLY. This will brown & crisp the turkey. Remove the turkey & place the shield over the breast area. Drop the temp to 350. Place the turkey back in the oven at 350...
And roast until the internal temperature reaches 165 degrees. Use an inserted insta-read thermometer to measure that temp. That’s vital. Never trust those pop-ups that purport to indicate when it’s done - those are liars.
At 165 internal, remove from the oven and let the turkey rest for at least fifteen minutes, twenty if possible. Check out YouTube on carving that bird. Enjoy!

A note - make sure your oven is really clean before cranking to 500. That temp will make it smoke badly if not clean.
Ovens lie about their temp and usually aren’t even with heat distribution. You’ll have to turn the roasting pan front to back every 45 minutes or so to make sure the Turkey gets an even roasting treatment.
The shield protects the white meat from overcooking and drying out as that meat cooks much faster than dark meat. So don’t forget to put the shield on the bird when it goes back in the oven at 350 for the long cook.
The issue isn’t time - “cook two hours” - but TEMPERATURE - 165 and then rest it.

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More from @dpcassidyC3

23 Nov
One more this afternoon - some more tonight. Dress up your spud game with this 'potato en crote' - Sweet and Yukon gold spuds in pastry sexied up with garlic & herb-infused cream. You'll need an 8-9 inch springform pan. Image
I make my own pie crust but you can use store-bought if you like. If so, get 2 14 oz packages of two each.

Additional Ingredients: 1 tbsp chopped fresh rosemary; 2 cups of gruyere cheese; 1.5 lbs of yukon gold potatoes & the same amount of sweet potatoes. 1 cup of heavy cream;
... a garlic clove, minced; 2 bay leaves; some black pepper & kosher salt.
Preheat the oven to 450. Roll out your dough or pie crusts on a lightly floured clean surface to 13-inch discs & then sprinkle one with some salt & pepper and a 1/4 cup of the cheese. Lay another disc...
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23 Nov
How about some “Presbyterian Carrots”?

10-12 large carrots, peeled & chopped into 2 inch segments
1/2 cup of good whiskey or bourbon
1/2 cup of unsalted butter
1/4 cup of dark brown sugar
Tsp of kosher salt & 1/2 tsp of pepper
2 tbsp of orange juice Image
Melt half the butter in a hot iron skillet & add the carrots. Sauté til lightly browned. Do this in batches. Set aside the carrots on a plate, using a slotted spoon so the liquid stays in the skillet

TAKE THE SKILLET OFF THE HEAT!! STEP BACK. Add the whiskey/bourbon to skillet
Ignite with a long match. Enjoy the applause. Let flames die down. Put skillet back on medium heat & add the sugar, orange juice, & remaking butter. Melt & Mix. Add carrots back into the skillet. Add salt & pepper. Stir. Cover. Cook 10-12 mins.
Read 5 tweets
22 Nov
1 Praise, my soul, the King of heaven,
to his feet your tribute bring;
ransomed, healed, restored, forgiven,
who like me, his praise should sing?
Alleluia! Alleluia!
Praise the everlasting King.
2 Praise him for his grace and favor
to our fathers in distress;
praise him, still the same forever,
slow to chide and swift to bless.
Alleluia! Alleluia!
Glorious in his faithfulness.
3 Father-like, he tends and spares us;
well our feeble frame he knows;
in his hands he gently bears us,
rescues us from all our foes.
Alleluia! Alleluia!
Widely as his mercy goes.
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2020 feels like an extended Ash Wednesday, a Lent that awaits the Dawn of Easter. I know it will come but at this moment, the darkness is overwhelming.
Yet God is faithful and, 'though he slay me, I will trust him.'

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1. May I just share a brief word of encouragement? The Tower of Babel’s damage goes on, causing confusion & disorder even among those who speak the same language. Moreover our world often operates more on deception than on truth. Do we aspire to be truth-tellers?
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Read 5 tweets
10 Nov
All praise to God, who reigns above,
the God of all creation,
the God of wonders, pow'r, and love,
the God of our salvation!
With healing balm my soul he fills,
the God who every sorrow stills.
To God all praise and glory!
What God's almighty pow'r hath made
his gracious mercy keepeth;
by morning dawn or evening shade
his watchful eye ne'er sleepeth;
within the kingdom of his might,
lo, all is just and all is right.
To God all praise and glory!
I cried to him in time of need:
Lord God, O hear my calling!
For death he gave me life indeed
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For this my thanks shall endless be;
O thank him, thank our God, with me.
To God all praise and glory!
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