Thanksgiving Dinner - the works!

Herb Crusted Turkey Breast
Serves 6

1 turkey breast (bone in and skin on) from trader joe's
1/2 cup of butter
1/4 cup olive oil
(these following measurements are not precise... I just grabbed handfuls and chopped the herbs in)
Handful of Italian Flat Leaf parsley, chopped
9/10 Sprigs of Thyme, removed from stems
Handful of Sage, chopped
Handful of Tarragon, chopped
3 cloves of garlic, finely chopped
1 teaspoon Salt
1 teaspoon Freshly ground pepper

1. Preheat oven to 450 degrees F.
2. Wash and pat dry the turkey breast
3. Soften the butter in the microwave for 10 seconds at high. Mix in the olive oil, herbs, garlic, salt, and pepper.
4. Salt and pepper the turkey breast
5. Pat on the fat and herb mixture in between the skin and meat, to cover the whole breast. You should not be able to see the meat, but a layer of herb butter.
6. In a baking pan which high sides (the butter will melt off), place the turkey breast into the over and after 5 minutes reduce the oven temperature to 400 degrees F.
7. After 30 minutes, baste the turkey breast with the juices and butter that have run off the side.
8. Cook for 15 more minutes, then turn off the heat and allow the turkey breast to sit in the oven for 10 more minutes. (A total of 45 minutes active cooking, and 10 minutes carryover cooking).
9. Slice the turkey breast and prepare presentation. The drippings from the pan can be used to make a gravy, or you can just douse the turkey in the drippings.


Acorn Squash and Pesto Bake
Serves 6

2 Acorn squashes, baked for 45 minutes and mashed.
1 cup Homemade pesto
Parmesan cheese
Salt
Freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2.


Mushroom Gravy (for the Mashed Potatoes and Turkey)

Candied Yams