Cook like a PROkuda

Maple Butter Glazed Turkey Ingredients: TURKEY Dry Brine: * 12–14-lb. turkey * 2 Tbsp. black peppercorns * 2/3 cup salt * 2 Tbsp. Citrus Garlic powder (TJ seasonings) * 2 Tbsp. brown sugar Maple Herb Compound Butter: * 1 cup (2 sticks) unsalted butter, softened * 2 tbsp pure maple syrup * 1 tsp finely grated orange zest * 2 tbsp fresh sage, finely chopped * 1 tbsp fresh thyme leaves, finely chopped * 1 tbsp fresh rosemary, finely chopped * 4 garlic cloves, minced or grated * 1 tsp smoked paprika * 1 tsp kosher salt (adjust to taste) * ½ tsp freshly cracked black pepper * ½ tsp ground nutmeg (optional, for a subtle warmth) Turkey GLAZE: * cup (1 stick) unsalted butter * ¼ cup pure maple syrup * 2 Tbsp. soy sauce * 2 Tbsp rice vinegar * 1Tbsp. Worcestershire sauce Turkey gravy: * Turkey drippings * 2–3 cups warm stock * 1/4 cup flour * 1/4 cup butter or turkey fat * salt, pepper, optional herbs. Instructions: 1. Place one 12–14-lb. turkey, neck and giblets removed, breast side up, on a large cutting board and pat dry. Cut out spine, flip over and crack the breast bone. 2. Coarsely grind black peppercorns, salt, garlic powder and sugar with a mortar and pestle. 3. Place turkey skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine liberally all over both sides of turkey, patting to adhere. Let sit at room temperature at least 1 hour or chill up to 1 day. 4. Make a compound butter: In a medium bowl, combine the softened butter, maple syrup, and orange zest. Mix until smooth and fluffy. Add the chopped sage, thyme, rosemary, minced garlic, smoked paprika, salt, pepper, and nutmeg if using. Mix until all ingredients are evenly incorporated. Taste the butter and adjust seasoning if needed. Chill slightly to firm up for easier handling, but keep it soft enough to spread under the turkey skin. 5. Remove Turkey from the fridge, pat dry and drain the juice from the tray. 6. Spread compound butter on top and under the turkey skin. 7. Add 2 cups of water to the bottom of the tray, and keep turkey on the rack. 8. Preheat oven to 425F. 9. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–30 minutes. 10. Reduce oven temperature to 300° and continue to roast turkey, brushing with reserved glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 155°, and 170-175° when inserted into the thickest part of thighs, 50–70 minutes longer (total cooking time will be about 1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board and let rest 30–40 minutes before carving. 11. Make a Turkey gravy: Separate fat from liquid; reserve 1/4 cup fat. Make Roux: Melt fat/butter in a pan, whisk in flour, cook 1–2 minutes. Add Liquids: Gradually whisk in stock and drippings, stir to combine. Simmer & Season: Simmer 5–10 minutes until thickened. Add salt, pepper, and optional herbs. Adjust: Thin with stock if needed or simmer to thicken. Strain (Optional) Enjoy your Maple Glazed Turkey!

Cozy up with a bowl of roasted tomato soup paired with the ultimate truffle grilled cheese. 🍅🧀 #CarlsJrPartner

Brown Sugar Pineapple Glazed Ham Recipe This juicy and flavorful ham is perfect for holiday gatherings. Ingredients: * For the Ham: * 8-10 lb fully cooked bone-in spiral-cut ham. For the Glaze: * 1 cup brown sugar * ½ cup honey * ½ cup pineapple juice (reserved from canned pineapple rings) * ¼ cup Dijon mustard * ¼ teaspoon ground cinnamon * ¼ teaspoon ground cloves * 1 tablespoon apple cider vinegar * 2 tablespoons unsalted butter * For the Topping: * 1 can (20 oz) pineapple rings * Pomegranate seeds * Rosemary Springs for serving Instructions: 1. Prepare the Ham: * Preheat your oven to 340°F * Remove the ham from packaging and place it in a roasting pan. 2. Prepare the Glaze: * In a saucepan over medium heat, combine brown sugar, honey, pineapple juice, Dijon mustard, cinnamon, ground cloves, and apple cider vinegar. * Bring to a simmer, stirring until the sugar is dissolved. * Stir in butter and simmer for 3-5 minutes until the glaze thickens slightly. Remove from heat. 3. Decorate the Ham: * Arrange pineapple rings on the bottom of baking dish, place the ham over pineapple. 4. Bake the Ham: * Brush half of the glaze over the ham, ensuring it gets into the scored cuts. * Cover the ham loosely with foil and bake in the preheated oven for 1½ to 2 hours (about 10-12 minutes per pound). 5. Glaze and Finish: * Every 20 minutes, baste the ham with the remaining glaze. * During the final 15 minutes, remove the foil, baste again, broil and let the ham caramelize in the oven. 6. Serve: * Remove the ham from the oven and let it rest for 10-15 minutes before slicing. * Serve warm with the extra glaze drizzled over the slices or on the side. * With pomegranate seeds and rosemary springs. Pro Tips: * For an even deeper flavor, prepare the glaze a day in advance and let it chill in the fridge. * Save the ham bone for making soup or stock!

Seared sea scallops with zesty lemon wine sauce & fluffy mashed potatoes—elegant yet easy! 🍋✨ Want more exclusive recipes? Tap 🔗 bio

Did you know that @Lifeway Kefir can be a great meat tenderizer. And cottage cheese is the great way to add more protein and probiotics to your meal. #lifewaykefir Ingridients : For Marinade: 6 chicken tight (bone in) 1 cup plain lifeway kefir 3 cloves garlic, minced Juice of 1/2 lemon 2 tsp dried oregano 1 tsp paprika 1/2 tsp turmeric 1 tsp dried mint 1/2 tsp cayenne pepper Salt and black pepper, to taste 1 tbs tomato paste 1 tbs pepper paste 3 tbsp olive oil For the Tzatziki Sauce: * 1 cup Lifeway farmers cheese * 1/2 cup plain kefir * 1 cucumber, grated and excess water squeezed out * 1 clove garlic, minced * 1 tbsp olive oil * Juice of 1/2 lemon * Salt and black pepper, to taste * 1 tbsp fresh dill * 1 tbsp mint, chopped (optional) For Serving: * Pita bread or flatbread, warmed * Air Fried French Fries * Pickled onion * Chopped lettuce * Halved cherry tomatoes * Chopped Parsley * Feta crumbles Instructions: 1. In a bowl mix together kefir, seasonings, tomato paste, pepper paste, lemon juice, minced garlic and chicken thighs. 2. Coat each piece well with the marinade. 3. Cover or place in a ziplock bag and marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor. * Make the Tzatziki Sauce: Combine the farmers cheese, kefir, grated cucumber, minced garlic, olive oil, lemon juice, salt, pepper, and fresh herbs (if using). * Mix well and refrigerate for at least 30 minutes to allow the flavors to blend. Cook the Chicken: 1. Preheat an air fryer over medium-high heat. 2. Remove the chicken from the marinade and cook for 12-15 min until golden brown and fully cooked. 3. Let the chicken rest for a few minutes, then slice it into thin strips. Assemble the Gyros and enjoy.

When life throws you garlic, make garlic soup! 🧄✨ First time trying this creamy roasted garlic soup. Who knew garlic could taste this good? Tap 🔗 in bio to get my recipe subscription with this and many more recipes for only $5,99 #GarlicLovers #SoupSeason Ingridients: 2 tablespoons butter 1 tablespoon olive oil 3 shallots finely chopped 25 garlic cloves 4 medium potatoes, peeled and cubed 4 cups chicken broth 1/3 cup heavy cream 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) 4–5 fresh sage leaves (or 1/2 teaspoon dried sage) Salt and pepper, to taste Fresh parsley, chopped (for garnish) Crusty bread or croutons (optional)

🌮 Shrimp Taco Night Done Right with @Lifeway Kefir ! 🦐💚 Flavourful, loaded with probiotics and protein. Ingredients: For the Sauce : 3/4 Cup Lifeway Farmers Cheese 2 Tbsp Sour Cream 1/4 Lifeway Kefir ( to adjust thickness) 1/2 cup chopped fresh cilantro 1/4 cup green onion 1 clove garlic minced 1 lime, juice Salt, pepper For the Tacos: 1 lb large shrimp, peeled and deveined 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 1 tsp coriander salt, pepper 1/2 tsp chilli powder 6 tortillas of your choice Avocado 1/4- 1/2 red cabbage (depending on size) 1/4- 1/2 white cabbage Instructions: 1. Make sauce by mixing sauce ingredients in blender and divide. Save one part to serve on top of the tacos. 2. Mix one part of sauce with cabbage and set aside. 3. Toss shrimp with seasonings ( cumin, paprika, garlic powder, coriander, chilli powder, salt, pepper) and olive oil 4. Preheat a cast iron pan over medium high heat and add 1 Tbsp olive oil. 5. Sear the shrimp for 1-2 mins per side until pink. 6. Assemble the Tacos: Toast the tortillas for until golden brown. Top each tortilla with avocado, slaw, shrimp, sauce and cilantro. 7. Enjoy!

Is it even December if your kitchen doesn’t smell like red wine and slow-cooked magic? 🍷✨ Made Beef Bourguignon tonight—warm, hearty, and like a hug in every bite. What’s your go-to comfort food? The full detailed recipe, plus over 130 more ideas in my recipe subscription for only $5,99 Tap link in bio.

Caramelized Bosc Pears with Goat Cheese and Pecans is one of my favorite sweet plates during holidays 🍐 @Bloom Nutrition is 40% Off sitewide today #bloompartner Ingredients: * 2 tbsp unsalted butter * 4 firm Bosc pears, halved and cored * ¾ cup dark brown sugar * 2 tbsp whiskey, bourbon, or cognac (optional) * 2 tsp vanilla extract * 1 tsp salt * ¼ cup water * ½ cup candied pecans * 4 oz goat cheese Instructions: 1. Preheat oven to 400°F. 2. In a skillet, melt butter over medium heat. Brown pears, cut side down, for 3-4 minutes. Remove and set aside. 3. Stir brown sugar, liquor (if using), vanilla, salt, and water into the skillet. Cook until bubbly, about 2-3 minutes. 4. Add pears back to the skillet, cut side down. Bake for 15-18 minutes until tender. 5. Plate two pear halves, drizzle with caramel sauce, and top with goat cheese and candied pecans. Serve warm.