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Thanksgiving Recipes

by Wyoming Livestock Roundup

Thanksgiving is just around the corner, and I am trying something new this year. Have you ever heard of spatchcock chicken? Me neither! It is a method of removing the backbone of the chicken, or turkey in this case, and cooking the bird flat. This allows the turkey to cook much faster and more evenly. If you are adventurous give it a try!
Adapted from Mark Bittman
1 7-10 pound turkey, thawed completely (I used a 10-pound Butterball.)
¼ cup olive oil (I used Star Garlic Olive Oil.)
1 tablespoon coarse salt
1 teaspoon fresh ground pepper
1 lemon cut in half
3 fresh sage leaves
1 sprig fresh rosemary
4 garlic cloves
    Preheat oven to 450°F.
    Wash turkey and pat dry. Using a pair of poultry shears or a sharp knife, remove the back bone and discard, or use it to make stock or the gravy.             Turn turkey over onto a flat surface a press to flatten. Place in a roasting pan, cut side down.
    Place lemon, sage, and rosemary under the turkey. Pour olive oil over skin, sprinkle with salt and pepper. Place garlic cloves and thyme sprigs under wings and around legs, tucking them in.
    Place leave in thermometer into the thickest part of the thigh area.
    Roast turkey for 20 minutes. Baste turkey with juices and lower oven temperature to 400°F. Reduce the temperature to 350° if turkey is browning too fast. Continue to bake until turkey reaches 165-175 degrees in several places, about 40 to 50 minutes depending on the size of your turkey and how your oven cooks.
    Remove from oven and allow to rest 20 minutes before slicing.
    Serve with cranberry sauce and all of your favorite fixings!

    Traditionally, we have ham and turkey at our Thanksgiving table. Some hams come with their own pre-packaged glaze but if you are looking for a homemade glaze this one is really simple and it is delicious!
1 Spiral Sliced Smoked Ham, 7-9 pounds, fully cooked
For Glaze:
1/2 cup honey
1/4 cup dark brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 garlic clove, grated or minced
1 teaspoon orange zest
1/4 cup orange juice
1 tablespoon stone ground mustard
    Preheat oven to 350°F.
    Place ham in a foil lined baking dish.
    In a small saucepan, add all of the glaze ingredients and cook over low heat, stirring often until it just starts to bubble and all ingredients are combined.
    Remove from heat and brush over ham, making sure to get in between slices on all sides. Reserve about 1/3 of glaze.
    Place ham in the oven and bake 10 minutes per pound. My ham was about seven pounds, so I set the timer for one hour ten minutes.
    Half way through the baking time, pour remaining glaze over ham and continue to bake until ham is heated through.
Serve immediately or at room temperature.
Happy Thanksgiving!
    Milisa Armstrong lives on a cattle ranch in Kaycee where she cooks, writes and raises a family. Visit her blog at

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