photo | alyssa rosenheck photography

It’s TIME. It’s TURKEY TIME. I’m here to share with you my families recipes in a three-part series this week. Some new, some handed down. The things we crave. The recipes requested year after year. And since I’ve been married (15 years next spring) I’ve always hosted Thanksgiving Day at our home. My husbands career has kept us home over the holidays. Because NFL Football and Thanksgiving dinner go hand + hand. I love to cook and this is a day I especially enjoy. I’ve been blessed to have a mother + grandmother and mother-in-law that enjoy it too. All these women have taught me so much over the years. Isn’t that what Thanksgiving is all about?
All right, let’s get cookin’!



 photo | alyssa rosenheck photography photo | alyssa rosenheck photography


  • 16 to 18 pound turkey, neck gimlets and liver removed
  • 1/2 cup unsalted butter, melted, +2 sticks, cut into 1 inch cubes and set aside
  • 2 tablespoons Kosher salt
  • 2 tablespoons coarsely cracked black pepper
  • 1 Spanish onion, chopped
  • 8 garlic cloves peeled and pressed with back of fork
  • 1 lemon, zest then quartered
  • 3/4 cup celery, chopped
  • 1/2 cup fresh sage leaves, torn
  • 1/2 bunch fresh thyme
  • 1/2 bunch fresh parsley
  • 15 sprigs fresh rosemary, chopped


  1. Rinse turkey inside and out and pat dry. Making sure to remove neck, giblets and liver from cavity. Place, breast side up, on wire rack.
  2. Set over paper towel-lined rimmed baking sheet. Allow to drain completely. It’s very important to pat dry again. Making sure of no excess water.
  3. Set rack at lowest position in oven and preheat to 450°F.
  4. Place turkey on rack in large roasting pan.
  5. Using brush, coat turkey, inside and out, with melted butter, then sprinkle with salt, cracked pepper, lemon zest and chopped rosemary.
  6. Fill turkey cavity with cubed butter, onions, garlic, celery, lemon and fresh herbs.
  7. Tie legs together loosely with kitchen twine, making sure to secure wings under body.
  8. Place turkey in oven, uncovered and roast until light golden brown, about 45 minutes.
  9. Reduce oven temperature to 350°F and roast, basting turkey with drippings every 30 minutes, until thermometer inserted into thickest part of thigh reads 165 F, careful not to hit bone. *I’ve found that it takes about 13-14 minutes per pound to cook completely. If skin starts to brown too much, you may tent breast with foil for remainder of cooking time.
  10. Transfer turkey to platter and let stand 20 minutes before carving.
  11. Remove twine from legs and start carving.


 photo | alyssa rosenheck photography photo | alyssa rosenheck photography


  • 3 pounds russet potatoes, peeled, cut in chunks
  • 1/4 cup chicken broth
  • 1 cup whole milk
  • 6 oz. mascarpone cheese, at room temperature
  • 2 tablespoons melted, butter
  • dash cayenne pepper
  • cracked pepper & kosher salt, to taste


  1. Add potatoes to a large stockpot full of water.
  2.  Bring to a boil, then lower to a simmer and cook until tender, about 25-30 minutes.
  3. While the potatoes are cooking, whisk together chicken broth, milk, mascarpone cheese, butter and dash of cayenne pepper in a bowl, large enough to accommodate the potatoes as well.
  4. Add salt & pepper to taste.
  5. Once potatoes are cooked, drain water.
  6. Use a hand mixer on medium speed to whip potatoes until fluffy; a few lumps will be present and thats ok.
  7. By hand fold in mascarpone mixture with potatoes. Stir well.
  8. Taste and add a little more salt, if desired.
  9. Evenly spread mashed potatoes into a 9×13-inch baking dish or Lodge Cast Iron skillet.
  10. Using the edge of your rubber spatula to gently press and lift up to create pretty little peaks.
  11. Bake uncovered in 425 degree oven until potatoes are heated through and peeks are beautiful golden brown, about 25 minutes.

*These potatoes can be prepared ahead of time and stored in the refrigerator for up to 48 hours before baking.

yields 8 servings


 photo | alyssa rosenheck photography photos | alyssa rosenheck photography


  • 2 pounds fresh asparagus
  • olive oil
  • 1/4 cup shaved parmesan cheese
  • kosher salt
  • cracked black pepper


  1. Preheat oven to 400 degrees F.
  2. Cut off tough ends of asparagus.
  3. Place the asparagus in a large bowl, drizzle with olive oil, give a toss to coat asparagus completely.
  4. Spread the asparagus in a single layer on a parchment lined baking sheet. Sprinkle fresh shaved parmesan cheese, salt and pepper.
  5. Roast the asparagus for 25 minutes, until cheese is golden brown and asparagus is tender but still crisp.

Take notice of that pretty dish. It’s from Suite One Studio. LOVE.


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November 15, 2016



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Love the recipes but….. where are the sweater and skirt from?! Did I miss that??


What temperature do you bake the potatoes at?


Also wondering what temp to cook potatoes. Thanks.

It is in the Recipe: Bake uncovered in 425 degree oven until potatoes are heated through and peeks are beautiful golden brown, about 25 minutes.

this just in

this Just in

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