Ingredients:

• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp ground rosemary
• ½ tsp black pepper
• ½ tsp dried sage
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp dark brown sugar
• 1 turkey breast (about 2 ½ lbs)
• Olive oil, for brushing

Instructions:

1. Preheat your oven to 325º. Mix the dry ingredients together in a bowl.
2. Place the turkey breast on a parchment-lined baking sheet.
3. Drizzle with olive oil, then rub the seasoning mixture all over.
4. Roast for 90 min to 2 hours or until internal temp reaches 165º.

Ingredients:

• 2 cups beef stock or broth
• 2 cubes beef bouillon
• 2 Tbsp unsalted butter
• ¼ cup all purpose flour
• ¼ tsp dried thyme
• ½ tsp dried sage
• salt and pepper to taste to taste

Instructions:

1. Use a microwave-safe bowl or measuring cup. Add the stock and the bouillon cubes, then heat for 1 minute and stir. Repeat heating until the bouillon is dissolved.
2. In a saucepan over medium-high heat melt the butter. Add the flour, thyme, and sage and cook for 1 minute.
3. Slowly whisk in the hot stock/bouillon cube until smooth. Bring to a boil then reduce to a simmer. Cook, whisking, until smooth and thick, about 1 minute.
4. Remove from heat, then salt and pepper to taste. Serve immediately.

Ingredients:

• 4 lb medium Yukon Gold potatoes
• 4 tsp Diamond Crystal or 2½ tsp. Morton kosher salt, plus more
• 1½ cups whole milk
• ½ cup heavy cream
• 1 head of garlic, halved crosswise
• 3 sprigs rosemary
• 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
• Freshly ground black pepper

Instructions:

1. Place 4 lb. medium Yukon Gold potatoes, scrubbed, in a large pot and pour in cold water to cover by 1″. Add a large handful of kosher salt (water should taste briny, like the ocean) and bring to a boil on the stovetop over high heat. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes.
2. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
3. Warm 1½ cups whole milk, ½ cup heavy cream, 1 head of garlic, halved crosswise, and 3 sprigs rosemary in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
4. Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces, and 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt and stir until butter is completely incorporated.
5. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.