One Whole Fresh Turkey, 11-12 lb.
Fresh Thyme Sprigs
Approx. 4 Cups Chicken Stock or Broth
1/2 Cup Unsalted Butter, melted
1/4 Cup Orange Juice
1/4 Cup Honey


Preheat the oven to 400 degrees.

1. Rinse the turkey and season inside the cavity. Place the thyme sprigs inside the cavity and truss, if desired. Place breast side down on a buttered rack in a large roasting pan and pour in the chicken stock to 1/4-inch depth. Brush half of the melted butter over the turkey and season.
2. Place in the center of the oven and roast for 45 minutes, basting frequently with the drippings. (You may need to add more stock during the roasting to ensure the pan does not dry out) Warm the orange juice and the honey together and stir to blend. After the 45 minutes, brush the turkey with the glaze. Continue roasting for another 15-20 minutes, until well browned.
3. Remove the turkey from the oven and reduce heat to 350 degrees. Carefully turn the turkey onto its back. Mix the remaining butter and the glaze together. Baste the turkey with the mixture and season. Return to the oven and cook an additional hour, again basting with pan drippings often.
4. After 1 hour, check that the temperature in the thickest part of the thigh is 165 degrees. Remove the turkey from the oven and let it rest before carving.

Serves: 4


1 lb Duck breast, skin removed, cut into strips (1/2 inch wide x 2 inch long)
20 strips (2 inch long x 1/4 inch wide) of mature Pecorino Toscano PDO
20 strips of bacon
4 small fresh sage leaves
6 oz of white wine
1/4 cup water or chicken stock
2 tbls Extra-virgin olive oil Toscano PGI (Protected Geographical Indication)


1. Combine duck and cheese and wrap the pieces with the bacon strips.
2. Heat the olive oil in a large sauté pan, add the duck and cheese morsels and roast brown them over a medium heat on all sides, carefully add in white wine and cook until evaporated on a medium heat.
3. Add the sage, 1-2 tbs of water or stock and cook until absorbed.



1/3 Cup Shallots, diced
1/3 Cup Vegetable Oil
2 Cups Shitake Mushrooms, sliced (about 20 medium-sized)
10 Ounces Frozen Chopped Spinach, defrosted & squeezed dry
OPTIONAL: 1 Tablespoon Potato Starch
Salt, to taste
Freshly Ground Pepper, to taste

1 Whole Turkey Breast, boned with skin left on (4-5lbs.)
Salt, to taste
Freshly Ground Pepper, to taste
30 Garlic Cloves, unpeeled
1/4 Cup olive Oil
1/3 Cup White Cream Style Horseradish
1/2 Teaspoon Kosher Salt
2 Cups Chicken Broth
1/2 Cup Passover Dry White Wine


Preheat oven to 350 Degrees F.

1. Stuffing: Heat oil in sauté pan and add shallots and mushrooms. Sauté until mushrooms are soft. Add chopped spinach. If stuffing is too wet, add potato starch. Add salt and pepper to taste. Set aside.

2. Crust: Toss garlic cloves with olive oil in small baking dish and cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor and cool for 15 minutes. Peel garlic and place in processor with oil. Add horseradish and salt. Puree until almost smooth.

3. Turkey: Reheat oven to 350-degrees. Place turkey breast skin side down on work surface and cover with waxed paper. Pound until 3/4 inch thick. (Butterfly breast if thick). Sprinkle with salt and pepper. Spread 2 tablespoons garlic-horseradish mixture over pounded breast and then spread mushroom stuffing mixture over entire breast, leaving a 1/2 inch border all around. Roll breast into a cylinder, starting on either side. Tie at 1 inch intervals with kitchen string and secure ends with toothpicks.

4. Place turkey breast seam side down on a rack in a roasting pan. Spread thin layer of garlic horseradish mixture over all sides of rolled breast. Mix 1 cup chicken broth with wine and pour over turkey. Roast about 1 hour, basting every 15 minutes until done. Internal temperature should be 150-degrees and juices should run clear. Remove from oven and let rest for 20 minutes before slicing.

5. Remove fat from roasting pan. Pour pan juices into saucepan and add remaining broth. Cook until slightly reduced. Remove string and toothpicks from turkey and slice. Pour sauce over top or pass separately.



1 (16-18lb.) Turkey
4 Tablespoons Olive Oil
4 Tablespoons Butter
Salt & Pepper
1/3 Cup All-purpose Flour
1 Quart + 1 Cup Better than Bouillon Chicken Broth, divided (have more if needed)
Several Drops Gravy Master or Kitchen Bouquet, for added color


Preheat oven to 450 degrees F.

1. Coat turkey with olive oil, season well with salt and pepper. Place turkey on a rack. Place in oven and roast for 45 minutes. Reduce oven to 325 degrees F. Add 1 cup stock to the pan while roasting.

2. While roasting turkey, baste occasionally. While basting remove some of the fat into a sauce pan until you have about 4 Tbls. Add butter to turkey fat and heat until bubbly (you can use all butter, 4 Tbls. total). Whisk in flour and cook over low heat 4-6 minutes (this is a roux). Slowly whisk in 2 1/2 cups hot Better than Bouillon Chicken Broth chicken broth to roux to create gravy; bring to a boil. Reduce heat and simmer gravy 15-20 minutes (gravy will be thick). Remove from heat and cover top with wax paper until ready to finish.

3. When turkey is done Internal temperature should read 170 degrees F. remove from oven and let rest, covered, at least 30-45 minutes. Degrease the turkey-roasting pan and deglaze the pan with 1 cup remaining chicken broth. Bring to a boil and scrape bottom of pan to remove all caramelized juices. Strain mixture into prepared gravy. Add Gravy Master, if needed, for color. Slice turkey and serve with trimmings.

Serves: 6 burgers


For burgers:
2 lbs ground turkey
1/2 cup panko breadcrumbs
1 egg, lightly beaten
2 tbsp Worcestershire sauce
Zest of 1 lemon
1/4 cup green onion, sliced thin
1/4 cup red bell pepper, seeded and diced into small pieces
Salt and pepper to taste

For glaze
3 tbsp tamarind paste
3 tbsp honey
2 tbsp lime juice
2 tsp canola oil
2 tsp ginger, peeled and grated


1. Make glaze: - mix together all ingredients and bring to a simmer. Simmer slowly until glaze has thickened and become syrupy, like maple syrup. Remove from heat and set aside.
2. Preheat grill to medium high heat.
3. Mix together the ground turkey, breadcrumbs, egg, Worcestershire sauce, lemon zest, green onion and red bell pepper. Season mixture with salt and freshly cracked black pepper.
4. Divide the mixture into 6 equal portions. Shape each portion into a burger patty.
5. Place burgers on hot grill. Once cooked halfway through, flip to other side. Brush each burger with 1 tbsp of tamarind glaze. Continue to grill burgers until cooked all the way through to 165 degrees F.
6. Remove from grill and serve immediately.

Serves: 4-6


For chicken:
1 natural whole chicken
1 bunch cilantro, washed and stems removed
2 garlic cloves, peeled
Half a jalapeño pepper, seeded
1 tbsp dried oregano
2 tsp Balducci's Ground Cumin
1 tsp Balducci's Ground Coriander
1/4 cup lime juice
2 tbsp Balducci's Red Wine Vinegar
1/4 cup canola oil
Salt and pepper to taste

For relish:
2 garlic cloves, peeled
1/2 cup canola oil
1/2 bunch cilantro, washed, stems removed, and finely chopped
2 tbsp red onion, minced
3 tbsp lime juice
1 tsp Balducci's Ground Cumin
Salt and pepper to taste


1. Remove the backbone from the chicken by cutting with a sharp knife along the side of the bone. Discard.
2. Cut the chicken into 6 pieces. Cut the chicken in half by cutting down the breastbone. Separate the breasts from the legs. Separate the legs from the thighs. Separate the breasts from the wings. You should have 8 pieces when butchering is complete. Rub chicken on all sides with salt and pepper.
3. Make the marinade. Place the cilantro, garlic, jalapeños, dried oregano, cumin, coriander, lime juice, red wine vinegar, and canola oil in a blender. Blend until smooth. Season to taste with salt and pepper.
4. Place the chicken in a shallow glass baking dish. Pour 3/4 of the marinade over the chicken and rub well into skin on all sides. Cover chicken and place in refrigerator to marinate, at least 2 hours. Place remaining marinade in fridge until ready to serve.
5. Meanwhile, make the relish. Slice the garlic cloves very thin using a knife, or on a mandolin. Heat all but 2 tbsp of the oil in a sauté pan over medium heat. Add the garlic slices and fry until golden brown and crispy. Remove garlic from the oil and set aside on a paper towel to drain. Once drained, rough chop the garlic and combine with cilantro, red onion, lime juice, cumin and remaining canola oil. Season to taste with salt and pepper. Set relish aside until ready to serve.
6. Preheat the grill to medium high. Remove the chicken from the marinade. Place skin side down on the grill until well marked. Skin should get crispy and dark. Flip chicken to the other side and finish cooking until internal temperature when taken with a stem thermometer is 165 degrees F.
7. To serve, place chicken on a plate and brush with reserved marinade. Sprinkle garlic relish over top of chicken. Serve immediately.

Serves: 6


6 boneless, skinless chicken breasts
1/4 lb fig and almond cake (found in the cheese department)
1/4 lb Brie
1/4 cup Dijon mustard
1 cup Panko breadcrumbs
1/4 cup olive oil
2 tbsp rosemary, picked and minced
Salt and pepper as needed


1. Pre heat the oven to 425 degrees F.
2. Slice the fig cake and brie into very thin slices.
3. Pulse the breadcrumbs, olive oil and rosemary in a food processor until the breadcrumbs are completely moist. Season breadcrumb mixture lightly with salt and pepper.
4. Butterfly the chicken - lay the chicken down flat on a cutting board. Starting on one side, slice the chicken in half towards the other side so the breast opens up like a book.
5. Season the interior of each chicken breast with salt and pepper.
6. Divide the fig cake and brie slices equally between the chicken breasts. Lay the fig cake and brie on the inside of the chicken breast.
7. Close the chicken breast back up. Roll it slightly so the seam where the breast was cut open ends up underneath.
8. Place the chicken breasts on a foil lined cookie sheet, seam side down.
9. Season the exterior of the chicken with salt and pepper.
10. Brush the top of the chicken with a thick coat of Dijon mustard.
11. Press the rosemary breadcrumbs into the Dijon mustard so the entire top of the chicken breast is coated. Spray the breadcrumbs well with pan spray.
12. Place the chicken breasts in the oven. Bake for about 20 minutes, until breadcrumbs are golden brown and the internal temperature reaches 165 degrees F.
13. Remove chicken from oven and serve immediately.

Serves: 6


6 boneless, skinless chicken breasts
2 cups plain yogurt
3 tbsp curry powder
1/4 cup cilantro, finely chopped
Salt and pepper to taste
1 cup mango chutney (found in the grocery aisle)


1. Whisk together the yogurt and curry powder.
2. Season the chicken breasts with salt and pepper on all sides. Place the chicken in a shallow glass baking dish.
3. Toss the chicken in the curried yogurt. Cover the baking dish and place in the refrigerator. Let the chicken marinate overnight.
4. When ready to cook, pre heat the oven to 450 degrees F.
5. Remove the chicken from the marinade and place on a foil lined cookie sheet. Spoon a tablespoon of the marinade on top of each breast.
6. Bake for about 20 minutes, until the internal temperature reaches 165 degrees F and the chicken is golden brown on the exterior. Check the chicken halfway through cooking. If it is browning too quickly, cover the chicken with foil for the remainder of the cooking time.
7. Remove chicken from oven and let rest for 5 minutes before serving.
8. To serve, arrange the chicken on a platter and sprinkle with cilantro. Serve with mango chutney on the side.

Serves: 4


1 whole natural chicken

3 tbsp lemon juice
3 tbsp canola oil
Salt and pepper as needed
1 lemon, sliced thin

1 1/4 cups lemon juice
3/4 cup honey
1/4 cup soy sauce
1 tbsp garlic, peeled and minced
1 tbsp ginger, peeled and minced
2 tsp lemon zest
1 tsp thyme, picked and chopped fine


1. Remove the backbone from the chicken and discard. Remove the wing tip from the chicken wing and discard. Cut the chicken into 4 pieces - 2 breasts with the wings attached and 2 legs / thighs.
2. Season the chicken pieces well with salt and pepper. Toss the chicken in the lemon juice and canola oil. Place in a shallow glass baking dish. Cover and place in refrigerator. Let marinate for an hour.
3. While the chicken is marinating, make the glaze. Place all ingredients in a pot. Whisk to incorporate completely. Bring to a low boil, reduce to a simmer. Simmer until liquid has reduced by about half, and is thick and syrupy. It should be able to coat the back of a spoon.
4. Pre heat the oven to 375 degrees F.
5. Remove the chicken from the refrigerator. Drain any remaining marinade from the baking dish. Arrange chicken skin side up in the baking dish. Bake for 30-45 minutes, until internal temperature reaches 165 degrees F and the skin is golden brown and crispy. Five minutes before the chicken is done cooking, brush each piece with a thick coat of the glaze. Continue baking until done.
6. Remove chicken from the oven and let rest for 5 minutes before serving.
7. To serve, arrange on a platter. Brush the chicken with any remaining glaze. Garnish with thinly sliced lemon.