​The last two weeks were busy with Thanksgiving prep. For the Thanksgiving dinner, I rummaged through my files for a turkey recipe that had a little pizzazz, Roast Turkey with Maple Herb Butter and Gravy fit the bill. Although the recipe included instructions for gravy, I was mostly interested in the herb butter.
 
Now that I had my recipe in hand, what type of turkey should I purchase? We were 6 adults for dinner and I opted for a bone-in turkey breast that was hatched and raised in Pennsylvania in Amish country. I purchased at Palmer’s Quality Meats in Neptune. 

For the recipe you’ll need apple cider, real maple syrup, fresh or dried thyme, fresh or dried marjoram, fresh lemon zest and softened butter. Two cups of apple cider and 1/3 cup of pure maple syrup are boiled over medium-high heat until reduced to ½ cup, which the recipe says should take approximately 20 minutes. Using cider by Delicious Orchards in Colts Neck, NJ, took me almost an hour to achieve the desired result (My husband, who was in the apple cider business for over 30 years, says that it can take a long time to reduce cider.) Once the liquid is reduced, part of the thyme, marjoram and lemon zest are added; then softened butter is whisked in. This step of the recipe can be done up to two days ahead, which I’m glad I did. 

​I invited my brother and sister-in-law down for dinner. Although we talk once a week, we don’t get to see each other that often. What to prepare with minimal prep was in the forefront of selecting a menu. I started with dessert. I didn’t want to have leftovers tempting my husband and I. Financiers and German chocolate cookies were selected because they’re decadent and a step above an everyday cookie. I was able to make them a few days ahead and kept them refrigerated. 
 
I had a pork tenderloin in my freezer, so I decided to make a recipe I prepared earlier in the year, Pork Tenderloin Stuffed with Herbs and Capers. As I said back in June, this is perfect for company. Prepare the stuffed pork tenderloins ahead, but refrain from cooking until you’re almost ready to eat. Cooking ahead and keeping them warm may work, but you want have that slightly pink center that is preferred for pork. Before serving the pork, drizzle the sauce on top and any extra, place in a gravy boat so your guests and add more sauce if they like. 

​I had good intentions of posting what I prepared last week sooner, but time just flew by. The week started off with a sheet pan meal by Colu Henry of The New York Times. Her recipe, Sheet-Pan Chicken with Apple, Fennel and Onion sounded so good. The combination of apples with the fennel was appealing. For the recipe you’ll need fennel seeds, bone-in, skin-on chicken thighs, olive oil, kosher salt, freshly ground black pepper, an onion, a medium fennel bulb, a tart apple and fresh rosemary.
 
I substituted bone-in chicken breasts, our preference, and used my oven’s convection setting for cooking. The chicken was done in approximately 30-35 minutes. I used an instant read thermometer at the 30-minute mark to make sure it didn’t overcook.