Sunnys Honey Who Pecanned The Bird Recipes

Steps:

• For the brine: Combine the sage, thyme, lemon, salt, peppercorns and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• Place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate at least overnight or up to 3 days. When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids.
• For the turkey: Pat the turkey dry with paper towels. Place the turkey cavity-side down on a wire rack resting in a roasting/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
• Using kitchen shears or a knife, cut the backbone of the turkey out and break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird. Drizzle with olive oil and sprinkle the skin with salt and pepper.
• Preheat the grill to 400 degrees F.
• Place the turkey over direct heat skin-side down. Lower the heat to 350 degrees F and close the lid of the grill. Cook until the turkey releases from the grates and reveals grill marks, about 20 minutes.
• Meanwhile, make the glaze: Heat the olive oil and black pepper together in a large nonstick pan over medium heat. Steep over medium heat until the oil smells and tastes like pepper, 6 to 8 minutes. Add the honey, Worcestershire sauce, lemon zest and lemon juice to the same pan. Raise the heat to medium-high and cook, stirring occasionally, until the mixture begins to simmer and slightly reduce. Remove from the heat and rest until it tightens a bit, about 2 minutes.
• Flip the turkey and glaze the skin with the lemon pepper glaze. Close the lid of the grill and continue to cook, glazing every 30 minutes, until an internal-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours. Remove the turkey form the grill and let rest at room temperature tented with aluminum foil for 30 minutes before carving.

Steps:

• Preheat the oven to 450 degrees F. Remove any giblets or innards from the chicken and rinse the chicken under cool water. Pat it dry both inside the cavity and over the skin, then trim away any excess or floppy skin and fat and gently cut out the wishbone with a paring knife (this is located beneath the "V" at the top of the chicken breast).
• Combine the olive oil, onion powder, salt, pepper and garlic in a small bowl and stir together with a fork to form a paste.
• Tuck the chicken's wing tips underneath the back of the breasts. Starting at the top of the breast, slide your fingers underneath the chicken skin, working to loosen the skin from the meat all over the bird, including around the legs and thighs. (Work slowly, and take extra care not to tear the skin.)
• Reserve 1 tablespoon of the spice rub, then rub the rest of the spice mix underneath the loosened skin all over the meat. (Be sure to try to reach the leg and thigh meat!) Rub the reserved tablespoon of spice mix all over the top of the chicken skin. Cross the chicken legs and tie them together at the bone with butcher's string.
• Scrunch a 12-inch piece of heavy-duty aluminum foil together and shape into a ring about 3 inches in diameter. Place the foil ring in the center of a roasting pan and set the chicken on top of it, breast-side up.
• Place the pan in the center of the oven and roast 35 minutes. Remove the whole pan from the oven and use a pair of strong tongs to flip the entire chicken over so that it now rests on the foil ring breast-side down (wing tips up). Return the pan to the oven and roast until a meat thermometer inserted into the thickest part between the leg and thigh reads 165 degrees F, 10 to 15 minutes longer.
• Remove the pan from the oven, flip the chicken back to breast-side up and tent a piece of aluminum foil over the top of the chicken. Allow the chicken to rest for at least 15 minutes before carving.
• Garnish with chopped parsley and lemon wedges.

Steps:

• For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
• For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
• For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
• For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
• Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.

Steps:

• For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes.
• For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter.
• For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies.

Steps:

• Tip: by warming the honey first, it will be much easier to stir the honey and sunflower seeds together.
• PREHEAT oven to 325º.
• In a mixing bowl combine all the ingredients and stir well to coat the seeds.
• Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
• Bake for approximately 15-20 minutes or until seeds are golden, stirring often. Important: *You must watch the baking process carefully to avoid burning the seeds.*.
• Remove from oven and cool completely.
• Note: the sunflower seeds will stick together like candy brittle. Break apart and transfer to airtight container.