Grant Bremer

Brussel sprouts Walnuts Butter Salt Trim the stem of the brussel spouts and score it with a cross cut. Remove the outermost leaves, which are bitter. Bring a pot of water to boil, salt it, and add brussel sprouts. Boil until the sprouts are softened. Bring a saute pan to high temperature and add a tablespoon of butter. Once the foam has subsided, add the sprouts and walnuts and saute.

1 apple, quartered 1 small onion, quartered 1+ stick of butter salt and pepper Wash turkey and pat dry. Rub with kosher salt. Refrigerate overnight. Remove from the refrigerator 30 to bring it to room temperature. Place half the apple and half the onion in the neck cavity and sew it up. Place the rest of the apple and onion in the body cavity and stuff with your favorite stufing recipe, but do not pack it in tightly. Roast for 30 minutes at 450 degrees with the breast closest to the rear of the oven. After 30 minutes, remove from oven. Reset the temperature to 350 degrees. Brush the skin with melted butter, wrap the breast and wings with aluminum foil. Return to oven, again with the breast closest to the year of the oven. Every hour, brush the skin with melted butter. For the last 30 minutes, remove the foil to crisp the breast skin.