Phone lines open Wednesday, Nov. 21 from  7am to 10am and Thursday, Nov. 22 from  6am to 9am  (Thanksgiving)

Lillian Zacky of Zacky Farms Turkeys

www.zacky.com

--------------------------------------------------------------------------------------------

Chef Kevin Roberts, the Food Dude (FoodDudeTV.com) Recipes:

CREAMY BUFFALO TURKEY DIP

This is a perfect recipe for watching sports on Thanksgiving.
Serves 4.

INGREDIENTS:
1, 8 ounce package, CREAM CHEESE, room temperature
½ cup, RANCH SALAD DRESSING
½ cup, Franks Red Hot BUFFALO WING SAUCE
½ cup, CRUMBLED BLUE CHEESE
1 cup, SHREDDED MOZZERELLA
2 cups, COOKED & SHREDDED TURKEY, white and dark meat

1 bag, Blue or Yellow CORN TORTILLA CHIPS – Tostitos works too

THE STEPS:
1. Heat oven to 350 degrees.
2. Place cream cheese into a shallow baking dish. Microwave for 1 minute to soften.
3. Whisk in salad dressing, wing sauce, blue cheese and mozzerella until nice and smooth.
4. Stir in turkey and bake for 20 minutes at 350 degrees or until mixture is heated through and cheese is melted.
5. Serve with the tortilla chips.

ROASTED BRUSSEL SPROUTS
Copyright: The Food Dude 2012

Serves 2-4.

INGREDIENTS:
10-20 BRUSSEL SPROUTS, washed
Olive Oil to coat, about ½ cup
1 tablespoon, Frenchs’s Dijon mustard
1 tablespoon, SEA SALT
1/2 teaspoon, pepper

THE STEPS:
1:   Preheat oven to 350 degrees
2:   Cut the heel off sprouts then cut in half lengthwise
3:   In a mixing bowl, mix sprouts, olive oil, mustard, salt and pepper
4:   Grab a shallow baking pan or large tin foil and place coated brussel sprouts on single layer
5:   Roast for about 30 minutes or until sprouts are fork tender with a nice crispy edge

TOPPING OPTIONS:
1:   Sprinkle with Parmesan Cheese
2:   Add chopped Bacon and bacon fat to them
3:   Add lemon zest from 1 lemon
4:   Drizzle with white truffle oil

BRINING YOUR TURKEY:
It’s important to brine your turkey for at least 2 hours and preferably over night. This process helps marinate and juice it up making it more flavorful. You need a container large enough to hold your turkey and enough brine to cover it. You'll also need enough room to refrigerate it. A large stock pot a plastic bucket or even a large cooler will work. A lady told me she did it in her bathtub. I don’t recommend that. That’s a bad visual.

HERE’S WHAT YOU NEED:
SEA SALT, 1 cup per gallon
1/2 cup JUICE, you can use Apple, Orange, Pineapple, etc.
1 bulb, GARLIC, peeled and smashed
1 cup HERBS, Rosemary, Thyme, Bay Leaves, Herb Blend, etc.

BAKING:
It’s all about slow and low. Turkeys cook a lot faster these days than in the old because they are not as mature. Your looking at 325 degrees.

CHART--TURKEY COOKING CHART for POUNDS—STUFFED and UNSTUFFED

DEEP FRYING-- will need to make homemade gravy because there will be no pan drippings of love to make-