ROASTING TIMES FOR TURKEY, FRESH OR FULLY THAWED
Roast on lowest oven rack. Preheat oven: 325 degrees

WEIGHT (LBS)          UNSTUFFED (HRS)               STUFFED (HRS)

8 to 12                              2.75  to 3                                 3 to 3.5

12 to 14                            3 to 3.75                                   3.5 to 4

14 to 18                            3.75  to 4.25                            4 to 4.25

18 to 20                           4.25 to 4.5                               4.25 to 4.75

20 to 24                           4.5 to 5                                   4.75 to 5.25

Always use a meat thermometer to check that the internal temperature of the breast has reached at least 165 degrees (stuffing should also reach 165 degrees). When turkey is removed from the oven, let it stand for 20 minutes before carving. Allow 1-pound of turkey per person. A good rule: Cook it at 325 degrees, 20 minutes per pound. To thaw a turkey in the fridge, allow 24 hrs per 5 pounds. Choose an organically raised turkey.

STOVETOP BROWN RICE PILAF (or Brown Rice Pilaf Stuffing)

• 2 Tbsp. extra virgin olive oil
• 3 medium carrots, diced
• 2 trimmed celery stalks, diced
• 1 medium onion, diced
• 1 medium green bell pepper, seeded and diced
• 2 medium fennel bulbs (cored, with leaves removed), diced
•  3 cups long-grain brown rice
• 1 can (14.5 oz.) low sodium broth, Health Valley
• 3/4 cup dried cranberries
• 1 tsp. dried thyme 
• Salt and freshly ground black pepper, to taste
• 4 and 1/4 cups filtered water

On the stovetop, using a large Dutch oven or other oven-proof casserole dish, heat oil over medium heat. Add carrots, celery, onion, bell pepper and fennel. Stir frequently, about 20 minutes or until veggies are tender. Stir in rice, chicken broth, cranberries, thyme, salt and pepper. Add 4 and 1/4 cups water. Bring to a boil then reduce heat to low and cook so that liquid barely simmers. Cook until rice is tender, about 1 hour 15 minutes. Stir bottom of pot occasionally and check that liquid is barely simmering, adjusting heat if necessary. Use organic ingredients when available.

Makes 11 cups or 22 servings.

Per serving: 133 calories, 2 g total fat (less than 1 g saturated fat), 26 g carbohydrate, 3 g protein, 3 g dietary fiber, 72 mg sodium.

My family loves homemade cranberry sauce all year round. So every fall, I stock up on cranberries. Fresh cranberries can be frozen, will keep up to nine months and can be used directly in recipes without thawing. Cranberry sauce is an indispensable part of the Thanksgiving feast. Our Thanksgivings always includes a cranberry sauce kick-off, typically with more than one variety, from raw to traditional, crunchy to smooth… We like to think of ourselves as a family of cranberry sauce connoisseurs.

Nutritionally, cranberries are marketed as “super-fruits” because of  their nutrient and anti-oxidant qualities. They are an excellent source of vitamin C, fiber and manganese.

Layne’s Oven-Fried Colorado Hybrid Striped Bass Fillets, serves 6

• 1 cup buttermilk (or fat free milk), preferably organic
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1- 1/2 cups organic corn flakes
• 1- 1/2 pounds hybrid striped bass fillets
• Olive oil cooking spray

Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray. In a large bowl, combine milk and seasonings. Place corn flakes in a plastic bag and crush with a rolling pin. Then place crumbs on a flat plate. Dip fish fillets into seasoned milk and then roll in crumbs.  Place fillets on the baking sheet. Coat the tops of the fillets with a light layer of cooking spray. Bake for 12 minutes or until fish flakes easily with a fork. Serve with your favorite steamed seasonal green vegetable and baked sweet potato.

Per serving: 185 calories, 4 grams fat, 200 mg sodium, 28 g protein, 8 g carbohydrate, high in niacin, phosphorus, selenium, vitamin B6 and B12, 15 percent daily value for iron and contains calcium and vitamin A.