Hello Ya'll I'm up bright and early today to begin Cooking my Thanksgiving Feast, of a Warm Citrus Turkey, and top it all off with a Pumpkin Cheesecake with Bourbon Whipped cream, lets begin ya'll!

Let's start off with the Turkey, the ingredients are:
*1 orange, cut into wedges
*1 lemon,cut into wedges
*1 onion, cut into wedges
*6 fresh rosemary sprigs
*6 fresh sage sprigs
*6 freash Oregano sprigs
*7 tbl. spoons unsalted butter
*2 tbl. spoons herbes de Provence
*1 tbl. spoon olive oil
*1 1/2 teaspoons salt
*1 1/2 teaspoons ground black pepper
*6 cups canned low-salt chicken broth (approximate)
*1/3 cups all-purpose flour

Lets Start Cook'in
preheat oven to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack sat inside a large roasting pan. Place the orange, onion and lemon wedges and two sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the Turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of herbs to the pan. Roast the turkey for 40 minutes.

Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey: pour 1 more cup of broth in pan. Continue roasting the turkey until a meat thermometer inserted thickest part of tukey reads 165 F. to 175 F. or until the juices run clear when pierced in thickest part, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with tin foil. Let stand 30 minutes while preparing gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure to measure 4 cups. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in broth. Simmer until the gravy thickens slightly, whisk often for 10 min., serve the turkey with the gravy, and enjoy.

This looks a really great turkey ya'll we got to get some of this to our families, right? Well were going to a commercial break and we will be right back with the dessert to this Thanksgiving Feast, see back here ya'll.

Monaca Fridges-
These are top of the line freezers and refresherners!
The only Fridge used by master chef Penny Polly!

And now back to Penny Polly!

Oh, Welcome back ya'll we are gonna whip up some pumpkin cheesecake!!!
Our Ingredients:
*2 pounds cream cheese, softened and cubed
*1 cup light brown sugar
*6 eggs
*1/2 cup heavy cream
*Pinch Salt
*1/2 teaspoon cinnamon
*1 teaspoon vanilla
*2 cups pumpkinpuree
*Dash Bourban

Let's get started ya'll:
Combine crumbs, ground pecans and the butter together. Mix well and press into a 12 inch spring form pan. In a food processor, with the metalblade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completeley cool the cake before cutting.

So as I pull this out of the oven I say goodbye to ya'll and I hope you have a very warm, relaxing, and fufilling Thanksgiving, see you next time ya'll!!!!

(*recipes courtesy of foodnetwork, adapted by me.)

Oh, were still filming??? Uhhhhhh wow this food is good, my god why don't you ever let me eat this guys, "for my figure" whatever HAPPY THANKSGIVING!!!