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Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.

Makes 12 servings.

INGREDIENTS

• prosciutto butter
• 1 1/2cups (3 sticks) unsalted butter, room temperature
• 6tablespoons chopped hazelnuts
• 1 1/2tablespoons sherry wine vinegar
• 1tablespoon chopped fresh thyme
• 2teaspoons crushed black peppercorns
• 1garlic clove, minced
• 3/4teaspoon salt
• 9ounces thinly sliced prosciutto, chopped
• 3green onions, choppedgravy base
• neck, heart, and gizzard reserved from one 16- to 18-pound turkey
• 3large shallots, finely chopped
• 1bay leaf
• 1cup dry white wine
• 1large fresh thyme sprig
• 1/2teaspoon chopped fresh rosemary
• 4cups low-salt chicken brothturkey
• 116- to 18-pound turkey
• 1onion, quartered
• 3garlic cloves, peeled, halved
• 5large fresh thyme sprigs
• 2large fresh summer savory sprigs
• 1tablespoon crushed black peppercorns5cups (about) low-salt chicken broth1/4cup all purpose flour

DIRECTIONS For prosciutto butter:
Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.

For gravy base:
Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes. Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig. Transfer neck and giblets to work surface. Chop enough giblets to measure 1 cup. Remove meat from neck and chop. Combine neck meat and chopped giblets in bowl with broth from pot. (Prosciutto butter and gravy base can be made 1 day ahead. Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.)

For turkey:
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy. Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely.

Roast turkey uncovered 1 1/2 hours. Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

Strain pan juices into 8-cup measuring cup; spoon fat off top. Add reserved gravy base. Add enough chicken broth to mixture to measure 5 cups total. Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat. Add flour; whisk 1 minute. Gradually add pan-juice mixture, whisking constantly. Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.

Active time: 10 min Start to finish: 1 1/2 hr

Makes 1 servings.

INGREDIENTS

• 1large sweet potato (12 to 14 oz)
• 2tablespoons unsalted butter
• 1teaspoon finely grated fresh orange zest
• 2tablespoons fresh orange juice
• 1/4teaspoon salt
• 1/8teaspoon freshly grated nutmeg

DIRECTIONS Put oven rack in middle position and preheat oven to 425°F.

Prick potato all over with a fork and bake in a small baking dish until tender when pierced with a small sharp knife, about 1 hour. When potato is cool enough to handle, peel off skin with knife. Mash potato with remaining ingredients.

Makes 8 large tortillas.

INGREDIENTS

(Chile Verde Con Carne or “Caldillo”)

Makes 4 servings.

INGREDIENTS

Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.

Active time: 30 min Start to finish: 40 min

Makes 8 to 10 servings.

INGREDIENTS

• 4lb large boiling potatoes such as yukon gold or russet (baking) potatoes
• 1 1/2cups whole milk
• 1stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
• 1teaspoon salt, or to taste
• 1/2teaspoon black pepper

DIRECTIONS Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.

Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.

Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.

Variations:• Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.
• In place of butter, use 1/2 cup extra-virgin olive oil.
• In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.
• In place of 1 cup of milk, use 1 cup sour cream at room temperature.
• Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400°F oven 50 minutes. Squeeze roasted garlic from skins into potatoes along with butter and milk.