Choice Of Turkey, Chicken, Brisket & Sausage Recipe

Preheat & Prepare

Preheat oven to 375°F (190°C). Pat the turkey breast dry with paper towels and place in a shallow roasting pan or baking dish.

In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, kosher salt and black pepper. Rub the mixture evenly all over the turkey breast.

Squeeze the halved lemon over the turkey and tuck the lemon halves in the pan around the meat for added flavor. Roast uncovered for 45–60 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Baste once halfway through with pan juices.

Remove turkey from oven, tent with foil and let rest 10–15 minutes (the internal temp will rise to ~165°F). Slice thinly across the grain and hold warm until serving.

Combine smoked paprika, garlic powder, onion powder, kosher salt and black pepper in a small bowl. Pat chicken dry, rub with olive oil, then coat evenly with the spice mixture.

Preheat grill to medium-high (or preheat oven to 400°F / 200°C if not grilling). If grilling, place chicken skin-side down and cook 6–8 minutes per side until nicely charred and the internal temperature reaches 165°F (74°C). If using the oven, arrange on a rimmed sheet and roast 30–40 minutes until 165°F.

During the last 5 minutes of cooking, brush the chicken with prepared barbecue sauce, flip and brush the other side to create a sticky glaze. Remove and let rest 5 minutes before serving.

Preheat smoker to 225°F (107°C) if smoking or oven to 300°F (150°C) for braising. Pat brisket dry and rub all over with kosher salt, coarse black pepper, garlic powder and brown sugar, pressing to form a crust.

If smoking: place brisket fat-side up on the rack and smoke until internal temperature reaches 195–203°F (90–95°C), roughly 1–1.25 hours per pound (approximately 8–10 hours). If oven-braising: heat vegetable oil in a large Dutch oven over medium-high heat, sear brisket 3–4 minutes per side until browned, add quartered onion, beef broth and apple cider vinegar, cover and braise in oven until fork-tender, about 3.5–5 hours depending on size.

When done, transfer brisket to a cutting board, tent with foil and rest 30 minutes. Slice across the grain into thin slices. Reserve braising liquid or pan juices; skim fat and serve alongside or spoon over slices.

Preheat grill or skillet to medium-high. Lightly brush sausage links with olive oil to prevent sticking.

Grill or pan-sear sausages 6–8 minutes, turning frequently, until browned on all sides and heated through (internal temp 160°F for pork sausage). Remove from heat and let rest 3 minutes. Slice on the bias or serve whole with mustard.

Mac and Cheese (Finish)

If using prepared or boxed mac and cheese: heat according to package or recipe instructions to yield about 4 cups. For a baked finish, transfer to a shallow dish, top with 1/2 cup breadcrumbs and 2 tbs melted butter, then broil briefly until golden (2–3 minutes).

Roasted Garlic Mashed Potatoes

For 4 servings: boil peeled chopped potatoes until fork-tender (15–20 minutes). Drain, mash with 4 tbs butter, 1/2 cup warm cream or milk, roasted garlic (1 head, roasted until soft), salt and pepper to taste until smooth and creamy. Keep warm.

Creamed Spinach

Wilt 10–12 oz fresh spinach in a skillet with 1 tbs butter, then stir in 1/2 cup heavy cream, 1/4 cup grated Parmesan, a pinch of nutmeg, salt and pepper. Cook until slightly thickened, about 3–4 minutes.

Cornbread

Warm prepared cornbread squares in the oven at 350°F for 8–10 minutes until heated through. Serve alongside meats.

Arrange the chosen protein (turkey, chicken, brisket or sausage) sliced or whole on a platter. Add two prepared sides per person. Spoon reserved barbecue sauce or braising juices on the side; garnish with chopped fresh parsley.

Serve immediately while hot. Provide serving utensils and sliced lemon for the turkey and mustard for the sausage.