CHEF CHERISE SHOWS US HOW TO COOK UP AN AWARD-WINNING THANKSGIVING FEAST

Yup that's right...our favorite chef---Chef Cherise will join us in the studio, showing us how to cook up an award-winning Thanksgiving feast that will have your family and friends talking for years to come!!!

Yams: Ingredients: 4 large yams, 1/3 cup of water ½ cup of light brown sugar ¼ teaspoon cinnamon ¼ teaspoon nutmeg 1/3 cup of vanilla 1 stick of unsalted butter Directions: Heat the oven to 350. In a pot boil the yams until soft. Remove the potatoes and let cool. In another pot, combine the other ingredients and cook over a low flame. Cut the potatoes into small to medium cubes. Place them in a baking dish and pour the liquid over it. Sprinkle with some more brown sugar, cinnamon, and nutmeg. Bake for half an hour. Remove, stir, and serve.

Perfect Rasted Turkey: 

1 Whole Turkey 2 pound of butter ¼ cup of Lawry’s 2 Large Onions 8 garlic cloves, chopped 2 Tablespoons Sage 2 tablespoons Parsley 1 teaspoon onion powder 1 teaspoon garlic powder ½ cup of oil Directions: Clean the turkey and remove the inside pouch. You don’t need to clean it with anything but water. Cooking kills all the germs. In a pot melt the butter, add a teaspoon of Lawry’s, pepper, onion powder, garlic powder, teaspoon of sage. Allow the seasonings to melt and mesh together. Get a turkey injector. I prefer a metal one. Fill it with the butter seasoning mixture. Inject the legs, breast, and wings. Season the skin of the turkey with the remaining seasoning, and whatever butter is left. Insert some of the onions and garlic inside of the turkey.