{ Citrus Sage Turkey }

Brining (soaking overnight in a seasoned salt and sugar solution) is the best way to avoid that dry-as-a-bone turkey breast; the flavor-packed brine draws moisture into the meat. Make sure you have room in your refrigerator to hold the bird in its container overnight.

2 gallons water, divided
1/4 cup kosher salt
1/4 cup brown sugar
4 cloves garlic, smashed and sliced
1 onion, peeled and sliced
1 turkey (about 12 pounds), giblets and neck removed, washed well and patted dry

Spice Rub
2 tablespoons minced fresh lemon zest
1/3 cup chopped fresh sage
3 tablespoons chopped fresh thyme
2 tablespoons minced shallot
2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper

2 tablespoons butter, softened
3 whole lemons
3 sprigs sage

1. In large saucepan, bring 2 quarts of water to a boil; stir in salt and sugar until dissolved. Cool completely and add onion and garlic. Transfer to container large enough to hold turkey, brine and remaining water. Place turkey in container and add water; cover and chill overnight.

2. Heat oven to 500°F. Remove turkey from brine and thoroughly pat dry. In a small bowl, combine spice rub ingredients. Loosen the skin along the breast and thigh by gently sliding your hand underneath; rub spices under the skin and into the flesh. Rub the exterior with softened butter and stuff cavity with lemons and sage. Place turkey breast side up in a V-rack over a roasting pan; roast 30 minutes, or until breast is nicely browned. Cover breast with aluminum foil coated with cooking spray. Reduce temperature to 325°F and roast 2 to 2 1/2 hours more, or until a thermometer inserted into the thickest part of the thigh (not touching the bone) registers 160°F. Cover with foil and let stand at least 20 minutes before carving.

Makes 16 servings

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{ Warm Spinach Salad with Bacon, Cranberries and Toasted Pecans }

Be sure to wash the spinach very well, in several changes of cold water, to remove any traces of grit. If you'd like to reduce the fat even more, substitute Canadian bacon. For best results, prepare the dressing at the last minute and dress the greens at the table just before serving.

3 slices, thick-sliced bacon
1/4 cup minced shallots
1/4 cup balsamic vinegar
1/2 cup dried cranberries
2 tablespoons fat-free vegetable broth
1 tablespoon extra virgin olive oil
2 teaspoons sugar
Salt and pepper to taste
2 pounds spinach, cleaned and dried
2 tablespoons pecans, toasted and chopped

1. In a large skillet over medium heat, cook bacon until crisp; drain on paper towels and finely chop. Pour off all but 1 teaspoon of the grease; return skillet to stove. Add shallots; cook, stirring, until tender and golden brown. Pour in vinegar and cranberries; bring to a boil and coat, scraping up any bits stuck to the bottom. Boil one minute, or until vinegar thickens slightly; swirl in next three ingredients. Season with salt and pepper and stir well. Remove from heat and pour over spinach. Toss well to coat; sprinkle with pecans.

Serves 6

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{ Roasted Sweet Potato Wedges }

A tossing in olive oil and spices keeps the sweet potatoes heart-healthy and low in calories. But what's really great about this recipe is its simplicity; minimal ingredients, maximum flavor.

2 pounds sweet potatoes, peeled and cut lengthwise into 1/2-inch wedges
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
1/4 teaspoon paprika

Heat oven to 425°F. In a large bowl, toss together sweet potatoes and olive oil to coat. In a small bowl, combine remaining ingredients; add to sweet potatoes and toss again well to coat well. Arrange in a single layer on a baking sheet; bake 20 minutes, turning once, until tender.

Serves 6

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{ Pumpkin-Carrot Soup with Crispy Shallots }

This soup is a perfect make-ahead recipe; simply reheat gently on the stove before serving. (If you're pressed for time, substitute 2-1/2 cups of canned pumpkin for fresh.)

1 whole pumpkin (about 2 lbs.), top cut off, seeds removed
1-1/2 teaspoons extra-virgin olive oil, divided
1 teaspoon sugar
1 teaspoon sea salt, divided
1 teaspoon minced fresh thyme
1 pound carrots, peeled
2 whole shallots, peeled
1 teaspoon balsamic vinegar
Freshly ground black pepper to taste
2 cups water
3 cups chicken broth
1/4 cup heavy cream
1 cup thinly sliced shallots

Heat oven to 400°F. Rub the interior of the pumpkin with a drop of oil; sprinkle with sugar, 1/2 teaspoon sea salt and thyme. Place in large roasting pan; roast 35 minutes. Meanwhile, in a large bowl, toss together carrots, whole shallots, balsamic vinegar, 1 teaspoon olive oil and the remaining sea salt. Season with pepper. Spread vegetables around the pumpkin and roast 35 minutes, tossing every 10 minutes, until vegetables are browned and pumpkin is tender. Let cool slightly. Scrape pumpkin flesh into a food processor, add carrots and whole shallots. Purée with water and broth until smooth (if necessary, purée in batches). Pour into a large saucepan and stir in cream. Over medium-low heat, bring to a simmer. Meanwhile, in a bowl, toss sliced shallots with the remaining 1/2 teaspoon olive oil; arrange in a single layer on a baking sheet. Bake 10 minutes, tossing occasionally, until crisp and golden brown. Season soup to taste with salt and pepper and serve with shallots.

Serves 6

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{ Chocolate-Chestnut Torte }

Chestnuts are a rarity among nuts; they're incredibly low in fat. Puréed, their silky texture lends a touch of smokiness and sweetness to this torte, without a lot of calories.

1-1/2 cups peeled vacuum-packed chestnuts
1-1/2 cups 1% low-fat milk
6 ounces bittersweet chocolate
1/2 cup all-purpose flour
1 tablespoon cognac
4 tablespoons unsalted butter, softened
1-1/2 cups sugar
5 eggs
1/4 teaspoon kosher salt

Heat oven to 375°F. In a saucepan over medium heat, simmer chestnuts in milk 5 minutes, or until tender enough to be pierced with a sharp knife. Transfer chestnuts to the bowl of a food processor. Milk chocolate in milk over low heat; set aside. Meanwhile, purée chestnuts, flour and cognac until smooth. In a separate bowl, with together butter and sugar; whisk in eggs, one at a time. Stir in flour mixture, milk and chocolate. Meanwhile, butter and flour a 10 inch round springform pan; sprinkle bottom with kosher salt. Pour in batter; bake 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire rack.

Serves 16

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