Bacon and Onion Pan Fried Potatoes

1 lb fingerling potatoes

1/2 lb applewood smoked bacon, sliced into 1/2 inch pieces

1 Tablespoon butter

2 Tablespoons reserved bacon drippings

1/2 Cup fresh chopped onion

1 Tablespoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 Cup fresh chopped parsley

1. Boil potatoes for 10 minutes or until fork tender. Drain and slice lengthwise.

2. Render bacon in medium dutch oven or other appropriate pot/pan. When browned and crisped transfer to a paper towel lined plate. Discard all but 2 Tablespoons of bacon drippings. Place the 2 Tablespoons back into the pot along with the butter until melted over a medium heat. Add onions; saute until tender, about 5 minutes. Stir in garlic, cook for 1 minute then add sliced potatoes, cooked bacon, salt, pepper and parsley. Stir then reduce heat to low to keep warm. Ready to serve.

4 servings

Picky Palate’s Butter Herbed Juicy Turkey

12 lb Turkey, thawed

1 stick butter, softened

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 onion, peeled and quartered

3 sprigs fresh rosemary

2 sprigs sage leaves

1 Reynold’s Turkey Bag

1. Preheat oven to 325 degrees F. Spread 1/2 butter all over outside of turkey then the remaining half on the inside. Season with salt and pepper then place onion quarters inside cavity of turkey. Place sprigs of rosemary and sage inside cavity with some sticking out. Place entire turkey in turkey bag, seal with a tie and snip a few slices to allow to steam. Bake for 3 hours or until thermometer reads 180 degrees F when inserted deep into meat without touching bone.

2. Remove and let rest for 20 minutes. Carve and serve.

Approx 6 servings