Ingredients:
Turkey
1/4 stick of margarine
1 cheese cloth

Directions:
Warm the oven to 500, put the turkey in without anything on it and immediately turn the over down to 350. Cook it on 350, 15-20 minutes per pound. I do not put any spices on the turkey (very unusual for me not to use spices) and it has plenty of salt from the koshering.
After the first ½ hour, cover the turkey with cheese cloth dipped in ¼ (or more, if you like) stick of margarine, start basting the turkey every ½ hour.
Before the last ½ hour remove the cloth.
The most important – after the turkey cooled, does not have to be completely cold, slice the turkey (whatever is left after everyone nibbles on it) and return the sliced meat back to the dripping that was created. This makes the meat very juicy, warm it up in that dripping before serving. If you like less fatty dripping – while the turkey is cooling off, put the pan with the dripping in the freezer until the fat congeals at the top. Remove that fat before putting the sliced turkey back in.

~ Frida Zipors recipe submitted by Nina Safar

Ingredients:
Cold cuts of your choice (I use salami and turkey)
Puff Pastry Dough (I use Pepperidge Farm’s puff pastry sheets)
Condiments of your choice (I use mayo and yellow mustard)
1 Egg Yolk
Sesame Seeds

Directions:
Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the condiments and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

~ Recipe submitted by Nina Safar

RECIPE: Adapted from Bobby Flay’s recipe. I just eyeball everything, but here’s an estimate.

First I coat the turkey with olive oil, kosher salt, fresh cracked black pepper, onion powder, garlic powder and roast.

Glaze

2 cups apple cider juice
1 cup apple sauce
2 T apple cider vinegar
2 T brown sugar
2 T maple syrup or honey
1 bunch fresh sage

Combine all ingredients except the sage, and bring up to a boil. Then, add sage and simmer until it reduces by about half. Remove sage and when it is thick & sticky..brush over turkey continuously. This is also a great recipe for chicken.

Enjoy :)

~ Recipe submitted by Chef Sandy Stollar