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8 servings


One 10-12 lb. fresh turkey

Kosher salt, cracked black pepper to taste

¼ cup (1/2 stick) unsalted butter, at room temperature

3 Tbs. mixed chopped fresh herbs such as thyme, savory, parsley, rosemary, or marjoram (2 Tbs. if using dried herbs)

1 small onion, cut into quarters

2 carrots, coarsely chopped

2 celery stalks, coarsely chopped


Pre-heat the oven to 325.  Remove the neck and giblets, saving for stock or gravy if desired. Rinse out the inside of the turkey and pat the skin dry.  Place in a large heavy roasting pan breast-side up on a wire rack and tuck the wing tips so they don’t burn.  Season the bird inside & out with kosher salt and black pepper.  Combine the soft butter with the fresh herbs and rub generously both underneath the skin (carefully separating it with your fingers being careful not to tear it) and over the outside of the skin as well.

Place the chopped onions, carrots, and celery inside the cavity along with extra sprigs of herbs (if stuffing the bird instead please see ‘turkey tips’).  Roast the unstuffed turkey for 18-20 minutes per pound, basting with the drippings frequently until the thickest part of the thigh registers 165 on a meat thermometer.  Remove from the oven, tent loosely with foil, and allow the turkey to rest for at least 20 minutes before carving (please see ‘turkey tips’ for carving). 



2 cups


¾ c. pomegranate juice

¾ c. sugar (or more to suit taste)

1 ½ c. fresh whole cranberries (about ½ of a 12 oz. bag)

Seeds from half a fresh pomegranate*


In a small saucepan combine the pomegranate juice and sugar and bring to a simmer over medium heat.  Add the cranberries and pomegranate seeds and continue to simmer the mixture over low heat for 15-20 minutes or until the cranberries have burst and the mixture has thickened (it will also thicken more as it cools).  Note: this sauce can be made at least one week in advance and freezes well.

*The easiest way to remove seeds from pomegranate is to submerge the pieces in a deep bowl of water and use your fingers to separate the seeds from the white pith. As the seeds separate they will sink to the bottom and the flesh will float to the top to be discarded.


Variations:  Other delicious additions include orange zest, cinnamon stick, diced apples or pears, or a ½ cup of sparkling cider or champagne added during the last 5 minutes of cooking.



10” deep pie



1 ¾ c. all-purpose flour

¼ c. sugar

1 tsp. cinnamon

½ tsp. salt

10 Tbs. cold, unsalted butter (1 stick + 2 Tbs.)

¼ – 1/3 c. cold apple cider

Fruit Filling:

10 heaping cups peeled & sliced fruit (approx. 4-5 each large pears and apples)

½ c. packed light brown sugar

¼ tsp. cinnamon

¼ tsp. ground ginger

Pinch nutmeg

Juice of 1 lemon

¼ c. apple cider


Begin by making the crust….combine the flour, sugar, cinnamon, and salt in a medium bowl.  Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse meal.  Add the cider and mix gently until a dough is formed.  Gather dough into a ball, wrap in plastic and chill for 30 minutes or longer.

Note: this dough can be prepared ahead and refrigerated for two days or frozen for 1 month.

Preheat the oven to 400.  Toss together all of the filling ingredients in a large bowl, blending well before transferring to a 2-3” deep baking dish or skillet, approx. 10” in diameter (a shallow pie pan will not be suitable).  Remove the dough from the refrigerator and working with half at a time, roll out onto a lightly floured surface into a rectangular shape, ¼” in thickness.  Use a knife to cut 1” wide strips of dough and place over the filling in alternate directions, creating a lattice appearance but with some of the fruit still visible (no need to be too fussy here…..this is a wonderfully rustic dessert!).  

Note: the pandowdy can be assembled to this point and frozen.  When ready to cook, bake frozen….do not thaw).

Place the pandowdy on a baking sheet and bake for 30-35 minutes or until the crust is golden brown and fruit mixture is bubbly.  Remove from the oven and use the back of a large spoon to gently press the crust into the dish, allowing the liquid to come over the top and coat the crust (there should be liquid in the pan, however if the fruit is particularly dry pour in a small amount of additional apple cider). Place the dessert back in the oven for an additional 15 minutes, or until the crust is glazed and golden but not soggy, and serve pandowdy warm or at room temperature.