Season generously with salt and pepper, and the minced thyme inside and out.
Pour the marinade over the vegetables and then place the turkey breast on top, breast side up.
Roast the turkey for an hour at 400 degrees F, basting occasionally with pan liquid.
Allow the turkey to rest for at least 30 minutes, tented in foil.
The meat will continue to cook as it rests.
Slice the turkey breast and serve over the confit of vegetables with the Maker’s Mark Bourbon turkey gravy.
Bourbon Brine
Combine everything except the turkey breast in a large pot.
Bring to a boil, stirring until the sugar and salt dissolves.
Simmer for 10 minutes then remove from the heat.
Allow the brine to cool down completely.
Place the turkey breast (breast side down) into the brine in a large container.
Allow the turkey to cure for 6-8 hours, then remove from the brine.
Bourbon Turkey Gravy
Makes 1 quart
In a medium saucepan, melt the butter over high heat.
Continue to stir the gravy.
It will thicken as the liquid begins to heat up.
Strain the gravy before serving.
In a small bowl, mix together the cornflakes, 2 tbalespoons of the sugar, and the cinnamon.
Fill a 6- to 8-quart pot about three-quarters full with water and add 4 1/2 teaspoons of the salt.
Bring to a boil and add the noodles.
Cook until tender but firm, about 7 minutes.
Drain well and return the pasta to the warm pot.
Add 8 tablespoons (1 stick) of the butter tossing until the noodles are well coated.
Place the remaining 1/2 cup sugar, cream cheese, and eggs in a large bowl.
With an electric mixer, beat on a medium speed until smooth.
Stir in the raisins, if desired.
Add the egg mixture to the noodles in the pan and stir well until well mixed.
Spoon into the prepared baking dish and sprinkle with the topping.
Dot with the remaining 2 tablespoons of butter.
Let cool for 15 to 20 minutes before serving.
Pan Seared Heirloom Carrots With Maple & Thyme
By Makini Howell
Peel and trim tops off carrots.
Rinse under cold water pat dry.
Heat a medium cast iron skillet on high; coat the bottom of the pan with olive oil.
Remove from heat and mix in parsley.
Challah Stuffing With Tomatoes
By Chef George Duran
Yields 8-10 Servings
Remove the casings from the sausages.
Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat.
Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes.
Drain on a paper towel lined plate and set aside to cool while you cook the vegetables.
Wipe out any excess fat from the pan with paper towels.
Heat 1 tablespoon of oil in the same skillet over medium-high heat.
Add the carrots, celery, and onion.
Season with salt and pepper and add the sage.
Cook until the vegetables are soft, about 10 minutes.
Set aside to cool a bit.
Place the cut Challah into a large bowl.
Mix in the cooled sausage and vegetables.
Add the eggs and can of Hunt’s tomatoes.
Using your hands, gently mix until well combined.
Spray a 2-quart oven-proof baking dish with cooking spray.
Add the salt a little at a time, mixing well as after each addition.
Mix in the beaten egg.
Sprinkle in the flour, tossing the mixture to coat evenly.
Preheat the oven to 200 F. Line a baking sheet with parchment paper.
Heat a thin layer of Wesson oil in a large skillet over medium to medium-high heat.
Flatten it against your fingers, and drop that right down onto the hot pan.
Form another one and drop it in, repeating until you fill the pan.
The latkes should sizzle but not smoke.
Cook the latkes on the first side until deeply browning and crisping, 2 to 3 minutes.
The latkes cook fastest on the first side since there is more oil.
Flip them carefully and cook on the second side until nicely browned, 4 to 5 more minutes.
Serve with Spicy Tomato Jam (recipe below).
Spicy Tomato Jam
Simmer first six ingredient in a medium saucepan and bring to a boil.
Lower heat and simmer for 2 to 2.5 hours.
Remove from heat and stir in lemon juice and season with salt and pepper.
Cover and refrigerate for at least 2 hours before serving.
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Image Credit:Courtesy of Chef Lee Anne Wong
