2 teaspoons ground black pepper
½ teaspoon crushed red pepper flakes
Preheat oven to 325 F.
Remove neck and giblets from turkey. Pat turkey
dry with paper towels. Turn wings back to hold neck
skin against back of turkey. Place turkey breast side
up on a flat rack in a shallow roasting pan.
Roast turkey about 1½ hours. Cover breast loosely
with aluminum foil to prevent overcooking.
While turkey is cooking, combine parsley, lemon
peel, sugar, salt and spices to make the rub. Set aside.
Roast turkey another 1½ hours, or until meat
thermometer reaches 180 F when inserted into the
deepest part of the thigh muscle.
Let turkey stand 15 minutes before carving.
Sprinkle rub on sliced turkey or rub over entire turkey when it is removed from the oven.
Rub is best if used within 24 hours. Follow cooking times
according to package directions; times vary by size of turkey.
Courtesy of Butterball
tender when pierced with a fork.
Heat olive oil in a small skillet on medium heat.
Cook and stir leeks two to three minutes or until ten-
der, but not brown. Remove from heat and set aside.
Drain potatoes, reserving cooking liquid. Add
grated Asiago, butter and cooked leeks to potatoes.
Mash until fairly smooth, adding ½ to ¾ cup of the
reserved cooking liquid. While mashing, add salt and
pepper to taste. Fold in the crisp turkey bacon.
Courtesy of Butterball
Easy Pumpkin Cream Pie
Asiago Whipped Potatoes
With Turkey Bacon
1 9-inch prepared graham cracker crust
1 15 ounces can pumpkin
1 5.1 ounces package vanilla instant
pudding and pie filling mix
1 cup evaporated milk
1 teaspoon pumpkin pie spice
2 cups (about 6 ounces) frozen whipped
topping, thawed and divided
1 cup raspberries (optional)
of all ages
meal, as well
60 percent of
2 pounds boiling potatoes, peeled and cut in half
1 tablespoon olive oil
1 large leek, white part only, cut in half
lengthwise and sliced thin
5 ounces asiago cheese, grated
2 tablespoons butter, softened
¾ cup turkey bacon, cut into ¼-inch
pieces and sautéed crisp
Salt and black pepper to taste
Place potatoes in a pot with cold water about 1 inch
over the top of potatoes. Bring to a boil. Reduce
heat and simmer potatoes 10 to 15 minutes, or until
Combine pumpkin, pudding mix, evaporated milk
and pumpkin pie spice in a large mixer bowl; beat
for 1 minute or until blended. Fold in 1½ cups
whipped topping. Spoon into crust. Freeze for at
least 4 hours or until firm. Let stand in the refrig-
erator overnight or at least 1 hour before serving.
Garnish with remaining whipped topping and rasp-
berries, if desired. Serve immediately.
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