Turkey Picadillo

This is my new go-to taco meat. I have been making this since having it at a friend’s house and questioning him closely on how it was made. Traditional picadillo is made with ground beef, and calls for a potato instead of carrots. I make it that way sometimes as well, but developed this version since we usually eat more poultry than beef at home. You’ll notice some flexibility in the ingredients and their amounts. Make this to your taste. If you like it hot—throw in more of those jalapenos (and/or) serrano peppers; if you aren’t sure about the number of garlic cloves—add or subtract! Serve this traditionally in tortillas, or roll into a lettuce wrap, or simply eat it with a spoon. Picadillo keeps well if refrigerated for leftovers, and microwaves easily, so don’t be afraid to make a lot!

Cooking Light's Ultimate Roasted Turkey

After many years of turkey-baking this is the recipe I settled on, mostly, to be quite honest, because of the silky-smooth gravy.  Moist and juicy turkey can result from most recipes but there is something delightful about this one, with the apple cider and- yes- the corn syrup.  I may try the trick of baking it upside-down for the first hour, but turning it is iffy, at best!