IT'S turkey time gain, and cooking a complete Thanksgiving meal doesn't have to be an overwhelming ordeal. There are many convenient products on supermarket shelves that can help you to create a spectacular meal. First, roasting the turkey is easy, and the routine vegetables and sides can be complemented with some healthy alternatives, including Sauteed Collard Greens With Balsamic Vinegar and Broccoli And Cauliflower Salad. So get in the kitchen and prepare a dinner to remember.

Happy Thanksgiving!

Roasted Turkey

Wash turkey and pat dry. Tuck drumstick under band of skin at tail or tie together with heavy string, then drumsticks to tail. Place breast-side up on rack in shallow roasting pan. Brush with vegetable oil, olive oil or melted butter. Season turkey with desired turkey rub. Insert meat thermometer so that the tip is in the thickest part of inside thigh muscle or the thickest part of breast meat without touching bone. Roast in 325-degree oven. Follow timetable at bottom for approximate cooking time.

TIMETABLE FOR ROASTING
FRESH, THAWED TURKEY

 Pounds        Hours For
               Unstuffed

10 to 18   3 to 3 1/2 hours
18 to 22   3 1/2 to 4 hours
22 to 24   4 to 4 1/2 hours
24 to 30   4 1/2 to 5 hours

TESTING FOR DONENESS

The most reliable method for determining when a turkey is cooked is by using a meat thermometer. The turkey is done when the temperature reaches 180 degrees to 185 degrees in the thigh (juices should be clear, not pink, when thigh muscle is pierced deeply; 170 degrees in a part of the breast, just above the rib bone; 160 degrees to 165 degrees in the center of the stuffing, if turkey is stuffed. Let the turkey rest for 15 to 20 minutes before carving to allow juices to distribute evenly.

For helpful turkey information or questions during the holidays, call the Turkey Talk line at 1-800-Butterball.

Candied Yams With
Brandy

6 medium yams, peeled and
  sliced
1 cup packed, light brown sugar
3 tablespoons butter or margarine
1/4 cup water
1/4 cup fresh orange juice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup brandy
  Dash salt
1/3 cup chopped toasted pecans

Cut yams into thick slices. Mix together sugar, butter, water, orange juice and spices. Place sliced potatoes in baking dish. Sprinkle with salt. Pour sugar mixture over potatoes and add brandy. Cover and bake in 375-degree oven for 45 minutes, spooning sauce over potatoes occasionally. Uncover and continue cooking 15 minutes longer or until sweet potatoes are done. Sprinkle with toasted pecans.

Yields 6 to 8 servings

Standing Rib Roast

1 6- to 8-pound standing rib roast
2 large cloves garlic, crushed
1/2 teaspoon dried rosemary
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 onion, thickly sliced
1 cup dry red wine
2 cups beef broth

Heat oven to 325 degrees. Trim most of the visible fat from meat. Place the roast bone-side down in shallow roasting pan. Rub garlic over meat. Sprinkle rosemary over meat. Season the roast with seasoning salt and pepper. Arrange onion around roast. Pour 1/2 cup of the wine over meat. Roast meat with meat thermometer inserted into center until desired doneness, basting frequently with pan juices, about every 30 minutes. Transfer meat to heated platter, reserving drippings in pan. Place foil over to keep warm. Skim fat off pan drippings. Set pan with drippings over medium-high heat. Add beef broth and remaining wine and boil until syrupy, scraping up any browned bits and stirring frequently, for about 8 minutes. Season the sauce with additional seasoning salt if needed. Strain sauce. Serve the meat with sauce.

Yields 8 servings

Gingered Spinach In
Tomato Cups

4 small tomatoes
2 teaspoons finely chopped gingerroot
2 teaspoons vegetable oil
1 small clove garlic, minced
1 teaspoon soy sauce
1 pound fresh spinach, cleaned
  and stems removed
1/2 cup chopped water chestnut,
  optional

Remove 1/4 inch from top of tomato, scoop out seeds and pulp, lightly sprinkle with salt; set aside. Cook and stir gingerroot in oil in 10-inch skillet over medium heat. Stir in garlic, soy sauce and half of the spinach. Cook and stir until spinach begins to wilt. Stir in remaining spinach and water chestnuts. Cook and stir until spinach is wilted, about 2 minutes longer. Fill tomatoes with spinach mixture. Place in shallow baking dish. Bake tomato cups in 375-degree oven for 10 to 15 minutes.

Yields 4 servings

Sauteed Collard Greens
With Balsamic Vinegar

2 pounds collards, washed and
  drained
2 cups water
3 tablespoons bacon dripping or
  olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
2 to 3 teaspoons sugar
2 tablespoons balsamic vinegar

Remove and discard the woody stems from greens. Stack the collard leaves, a few at a time, and roll. Cut them crosswise into 1/4-inch wide strips. Bring water to a boil in Dutch oven or large saucepan. Add collards, cover and cook over medium heat, stirring often until greens are slightly tender, about 10 to 12 minutes. Drain greens well. Heat bacon drippings in large skillet over medium heat until hot. Add onion, garlic and crushed red pepper, cook and stir until onion is tender, about 5 minutes. Add drained collards and sugar, cook and stir until collards are tender, about 10 minutes. Sprinkle balsamic vinegar over collards and toss to coat. Serve immediately.

Yields 6 servings

Traditional Pumpkin Pie

1 9-inch unbaked pastry shell
1 16-ounce can pumpkin
1 14-ounce can sweetened condensed
  milk
2 eggs, slightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Heat oven to 425 degrees. Combine all ingredients except pastry shell in large mixer bowl; mix well. Pour into pastry shell. Bake for 15 minutes. Reduce oven temperature to 350 degrees; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool.

Yields 8 servings

Southern-Style Mustard
Greens

2 quarts water
1 1/2 to 2 pounds ham hocks, split
  (or smoked turkey parts)
5 to 6 bunches mustard greens (or
  turnips, collards, kale)
2 to 3 teaspoons sugar
1 or 2 hot pepper pods
3 cloves garlic, minced
  Salt to taste

Bring the water and ham hocks to a boil in a large stockpot. Cover and reduce the heat to low and simmer for 1 1/2 to 2 hours. Wash the greens thoroughly and drain. Remove large stems and cut into pieces. Add the greens, sugar, hot pepper pods and garlic to pot. Return to a boil, then reduce the heat and simmer until greens are tender, about 1 to 1 1/2 hours. Season the greens with salt. Serve hot.

Yields 8 servings

Rustic Apple-Cranberry
Pie

Pastry for one-crust (9-inch pie)

1/2 cup light brown sugar
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
  Dash salt
4 cups sliced, peeled tart apples
  (such as Granny Smith's)
1/2 cup cranberries

Heat oven to 425 degrees. Roll pastry to 11-inch circle. Transfer to foil-lined cookie sheet. Combine sugars, flour, cinnamon, nutmeg and salt in large bowl. Add apples and cranberries, and toss to coat well. Spoon the apple mixture into center of crust, leaving a 2-inch edge. Fold pastry up onto apples, pinching edge at 2-inch intervals. Bake in 425-degree oven for 15 minutes. Reduce temperature to 375 degrees and bake 30 minutes longer or until apples are tender. Before serving, dust with sugar if desired.

Yields 6 servings

Broccoli And Cauliflower
Salad

1 bunch broccoli, cut into flowerets
1/2 of medium cauliflower, cut into flowerets
1/2 cup red bell pepper strips
1/2 medium red onion, thinly sliced and
  separated into rings
1/3 cup sliced ripe olives
1 cup bottled, fat-free Italian salad
  dressing

In a large bowl, place broccoli flowerets, cauliflowerets, red bell pepper strips, onion rings and olives. Pour salad dressing over vegetables and toss to coat. Chili in refrigerator for 1 hour.

Yields 6 servings

Turkey Salsa Soup

1 cup chunky salsa with chipotle
1 15-ounce can black beans, drained
  and rinsed
1 cup frozen, whole-kernel corn
1 cup chopped cooked turkey
1 14.5-ounce can chicken broth
  Sour cream, optional
  Chopped fresh cilantro, optional

Combine salsa, black beans, corn, turkey and broth. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. If desired, garnish each serving with sour cream and cilantro.

Yields 4 servings

Note: It's the perfect recipe for that leftover turkey.

Citrus Ambrosia

2 eggs
1/2 cup sugar
  Grated peel of 1/2 lemon
1/4 cup fresh lemon juice
1/4 cup butter or margarine, melted
2 oranges, peeled and cut into half-cartwheel
  slices
1 grapefruit, peeled and sectioned
2 tangerines, peeled, segmented and
  seeded
  Toasted, shredded or flaked coconut
  Cherries
  Mint Leaves

To make the sauce, beat the eggs well in a saucepan. Stir in the sugar, lemon peel, lemon juice and butter. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Cover and chill. Divide fruit into four individual dessert dishes or shallow champagne glasses and chill. Spoon the sauce over the fruit; sprinkle with coconut and garnish with cherries and mint.
Yields 4 servings
Easy Chocolate Raspberry
Cake

1 18.25-ounce package devil's food or
  German chocolate cake
1 cup raspberry jam
1 16-ounce container chocolate
  cream cheese frosting
  Fresh raspberries (optional)
  Mint leaves
Prepare and bake cake as directed on package to make two 8- or 9-inch round cake layers. Cool 10 minutes in pans on a wire rack, then remove layers and cool completely. With a long sharp knife, cut each layer horizontally in half to make four layers. Place I halved cake layer, cut-side up, on a serving plate. Spread with 1/3 cup jam and cup cream cheese frosting. Repeat layering, ending with top cake layer cut-side down. Frost top and sides of cake with cream cheese frosting. Garnish with raspberries and mint leaves if desired.
Yields 1 cake (10 to 12 servings)
Turkey Rubs

  Creole Rub
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
Combine all ingredients in small bowl. Use to season turkey, chicken, Cornish hens, etc. Store in airtight container.
Herb Rub

1 tablespoon dried thyme,
  crushed
1 tablespoon dried rosemary,
  shed
1 1/2 teaspoons poultry seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients in small bowl. Use on poultry, fish or pork. Store in airtight container.
Lemon-Filled Yellow Cake

1 18.25-ounce package yellow cake
  mix
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon grated lemon rind
1 tablespoon butter or margarine
1/3 cup fresh lemon juice
2 drops yellow food coloring
1 16-ounce container vanilla frosting
Prepare cake mix according to package directions for two 8- or 9-inch cake layers. Cool for 15 minutes. Mix sugar, cornstarch and salt in saucepan, stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate until it sets (at least two hours). Fin layers and top with filling. Frost sides with vanilla frosting.
Yields 1 cake (10 to 12 servings)
Orange-Glazed Baby
Carrots

1 pound peeled baby carrots
1/4 cup chicken or vegetable broth
1 tablespoon butter or margarine
2 tablespoons honey
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
  Dash salt
1 tablespoon finely chopped
  parsley
Cook carrots in boiling salted water for 5 to 7 minutes in a medium saucepan; drain and return to saucepan. Add broth, butter, honey, orange rind, juice and salt. Cook, stirring often for 3 to 5 minutes or until liquid has thickened and carrots are glazed. Garnish with chopped parsley.
Yields 4 servings
COPYRIGHT 2003 Johnson Publishing Co.
COPYRIGHT 2003 Gale Group