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Cook the perfect turkey for Thanksgiving this year



1 whole turkey, thawed

Black pepper

Garlic salt

Butter (about 2 sticks)

Vegetables – Amounts may vary. Use enough to fill the inside of your turkey

Onions, cut into large chunks

Carrots, cut into large chunks

Celery, cut into large chunks

Garlic, whole cloves

Fresh rosemary (optional)

White wine (optional)


Preheat oven to 325 degrees F.

Remove giblets from the turkey’s cavity. Wash turkey well in cold water and allow water to drain from turkey for several minutes. Place breast-side up turkey on a roasting rack in a roasting pan. If the turkey is not too large, you can use a broiler pan and rack.

Season the inside cavity of the turkey well with black pepper and garlic salt. Stuff the cavity with chunks of butter, cut onions, cloves of garlic, celery and carrots. If you have some fresh rosemary, this can be added too and gives a great flavor and smell. You can also add a few tablespoons of some white wine into the cavity for added zest!

Melt a stick of butter and brush all over the turkey’s exterior. Season well with garlic salt and pepper.

Take small pieces of foil and wrap around the wing and leg tips. This will keeps these from charring before the rest of the turkey is done. Do not cover the rest of the turkey. No need to baste; the turkey self-baste.

Place turkey in the oven and bake until internal temperatures reach 180 – 185 degrees F. The time will vary with your oven and the size of your turkey, but a general rule is approximately 15 minutes per pound for a conventional oven. Refer to your owner’s manual or a cookbook to be sure.

Remove the foil wraps around wings and legs the last hour or so of roasting.

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Pumpkin Scones with Vanilla Glaze

When the weather starts to get colder, it’s time for all things pumpkin! These tender scones are packed with spices and topped with a vanilla glaze that adds just the right amount of sweetness. For an extra zap of flavor, add some crystallized ginger!

8 Scones – 13 Minutes




2 cups all-purpose flour1/3 cup brown sugar, packed

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into cubes

1/2 cup pumpkin puree

1 tablespoon molasses

3 tablespoons half and a half or whole milk

1 large egg

2 teaspoons vanilla extract

1/3 cup crystallized ginger, chopped (optional)


1 cup confectioners’ sugar

1-2 tablespoons half and half

1/2 teaspoon vanilla extract


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.In a large bowl, combine flour, brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda and salt with a whisk. Add cold butter; use a pastry blender or your fingers to work the butter into the dry mix until it resembles coarse crumbs.

In a small bowl, whisk together pumpkin puree, molasses, half and half, egg and vanilla; pour over dry ingredients and stir until a soft dough forms. Add the crystallized ginger (if using) and work the dough until it just comes together.

On a lightly floured surface, roll the dough into a 10- by 7-inch rectangle that is about an inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.

Place scones onto a prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine confectioners’ sugar, half and half, and vanilla. Whisk until smooth and set aside.

When the scones are done, cool for 10 minutes then drizzle the tops with the glaze. A pastry bag makes this task a lot easier.

Allow glaze to set before serving.


These scones are best served the day they’re made, which shouldn’t be a problem. They tend to disappear fast!

Amanda F., Pumpkin Scones with Vanilla Glaze at, GE Appliances, November 11, 2018,