Turkey Legs (adapted from Ree Drummond)

This can be made with one part of the turkey or with the entire bird (One 18-pound turkey, cut into 2 boneless breasts, 2 legs and 2 thighs (both bone-in) by your butcher). The recipe below is for a part of the turkey; increase the increments if doing the whole bird.

1 bunch fresh thyme
1 bunch fresh rosemary
2 turkey legs (2 people per leg)
1/2 stick salted butter, cut into cubes
1/5 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F. Let rest, covered in foil, for 15 minutes. Serve.

Brussels Sprouts (adapted from Ina Garten)

One bag of Brussels Sprouts; about 1 pound
1 tsp. of olive oil
Salt and fresh ground pepper
Parmesan cheese

When choosing your spouts, you want to make sure the leaves are nice and tight. You are also looking for medium size. The key is to make them all about the same size for even cooking. If you have larger ones in the bag, cut them in half.

Preheat the oven to 400 degrees.

Remove all of the outer leaves. Cut off most of the bottom hard part. Then with a paring knife, make a small “X” at the bottom to allow steam to vent while roasting. Rinse and pat dry. In a bowl, toss the Brussels sprouts with the olive oil until coated. Toss with salt and pepper to taste. Transfer them to a foil lined sheet pan (cleans up easier) and roast for 25-30 minutes. Stir them every 7 minutes so that they cook evenly on all sides. Sprouts are done when a fork can go through them easily. Remove from oven and sprinkle with good parmesan cheese.