Leaf Lettuce Salad with Persimmons and Radishes
Contributed by Richard Betts for Food and Wine Published October 2013
1/4 cup plus 2 tablespoons pumpkin seed oil or olive oil
3 tablespoons sherry vinegar
Freshly ground pepper
1 ¼ pounds of lettuce, leaves torn into bite-size pieces
2 Fuyu persimmons, cut into wedges
1 1/2 cups thinly sliced radishes
1 cup thinly sliced red scallions or red onion
In a bowl, whisk the pumpkin seed oil or olive oil with the vinegar and season with salt and pepper. In a bowl, toss the lettuce with the persimmons, radishes and scallions. Serve the salad, passing the dressing at the table.
Turkey with Lemon-Sage Butter
Bon Appétit | November 2011 by Susan Spungen
1/2 cup (1 stick) unsalted butter, room temperature, plus 1/4 cup (1/2 stick), melted, for basting
1/4 cup finely chopped fresh sage
2 teaspoons freshly grated Meyer lemon zest
1 teaspoon paprika
1 12–14-pound turkey, patted dry
Kosher salt and freshly ground black pepper
2 Meyer lemons, quartered
Set a rack inside a large heavy roasting pan. Mash 1/2 cup butter, sage, lemon zest, and paprika in a bowl to combine.
Starting at neck end of turkey, loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemonsage butter under skin. Season turkey inside and out with salt and pepper and stuff with lemons. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
Let turkey stand at room temperature for 1 hour. Preheat oven to 375°F. Pour hot water into pan to a depth of 1/4". Roast turkey, basting occasionally with remaining 1/4 cup butter, for 1 hour. Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 1–1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.