Happy Easter to everyone.

On my menu is a roast turkey since we had a lovely ham a couple of weeks ago, the DH and DS decided for me. No problem, I like them both.

Hubs has started roasting the bird at 275f, he herbed it yesterday with paprika, cayenne, basil, garlic powder, salt and pepper, inside and outside the bird. Refrigerated it over night, added an onion in the cavity before cooking. It will cook for 6 hours at that low temp, makes it very moist.

We have a poultry rack type thing where you sit the bird on it so in effect it cooks standing up, the juices drip into the pan and he bastes it often. I'm going to make a turnip casserole for myself and corn and baby carrots for them, they will of course have mashed potatoes and gravy.

I'm looking on here and other LC recipe places for a dessert that is permitted during induction, so far I've found one, Mascarpone Parfait, made with that cheese and cream, splenda and a sprig of mint. Bon Appetit everyone!