Put the iconic Norman Rockwell Thanksgiving picture out of your mind and think about the taste and ease of cooking a turkey. We have our turkey brined and then cut into 6 pieces, allowing us to make the gravy in the morning, quickly roast the bird without basting and fussing with. The problem is that the bird cooks in less than two hours and the skin is not a golden crispy brown. When we take the turkey out of the oven to rest, remove the skins, place it on a backing sheet lined with parchment paper, lay it flat, season … Continue reading Crispier Turkey Skins

The last gasp of our Thanksgiving turkey is in the form of Italian turkey soup that has a hint of Tuscan flavors. This dish makes for … Continue reading Italian Turkey Soup

These baked treats are easy, cheap and spectacular…they come from our sweet and spicy bacon sticks that we discovered while traveling around the islands off of … Continue reading Sweet and Spicy Chicken Wings

Originally posted on Cooking Conveniently and with Purpose #LPBcooks:
I love turkey burgers but they fall apart on the grill all the time.  So, to get… Continue reading Turkey Meatloaf Sandwiches