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Thanksgiving Bounty

Level up your Thanksgiving Day meal with our Chef Pauli's delectable dinner and dessert recipes.

Pumpkin Bread with Caramel Glaze

2 1/2 cups sugar

1 cup vegetable oil

3 large eggs

1 16 oz. can solid pack pumpkin

3 cups flour

1 tsp ground cloves

2 tsp cinnamon

1 tsp ground nutmeg

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1/4 cup EACH butter, brown sugar, granulated sugar, and whipping cream

2/3 cup powdered sugar

1 tsp vanilla

Preheat oven to 350 degrees. Spray 2 non-stick, 9" x 5" loaf pans lightly with cooking spray. Beat sugar and oil in large bowl to blend. Add eggs and pumpkin and beat until smooth. In another bowl, combine flour, cloves, cinnamon, nutmeg, baking soda, and powder. Sift into pumpkin mixture in 2 additions.

Divide batter equally into loaf pans. Bake 25-30 or until tested done.

Transfer to racks to cool for 10 minutes, then turn out onto racks to cool completely.

GLAZE: Combine butter, sugars and whipping cream in small saucepan. Cook, stirring constantly on med-low heat till sugar dissolves completely, about 10 minutes. Cool 20 minutes and stir in vanilla. Sift in powdered sugar and stir till smooth. Drizzle over cooled pumpkin breads.

Honey-Brined Turkey

8-quarts water

2 cups coarse salt

1 cup honey

2 fresh thyme bunches

8 garlic cloves, peeled

2 tbsp coarsely cracked black pepper

2 lemons, halved

2 tbsp olive oil

1 20 pound turkey

4 cups low salt chicken broth

Stir water, salt and honey in large pot until salt and honey dissolve. Add 1 bunch of thyme, peeled garlic cloves and black pepper.

Line extra-large stockpot with heavy large plastic bag. Rinse turkey; place in plastic bag. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird has covered with brine and seal. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.

Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into cavity. Add lemon rinds and remaining 1 bunch fresh thyme to cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.

Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes.