Butterball Thanksgiving Turkey Brie and Cranberry Panini
Preheat panini grill to medium-high heat.
Preheat panini grill to medium-high heat.
Preheat panini grill to medium-high heat.
Place potatoes in 4- to 5-quart slow cooker. Blend evaporated milk, cream, ½ cup butter, ¼ cup brown sugar, cinnamon and salt in large bowl; pour over potatoes. Cover; cook on LOW 6 hours or until potatoes are tender when pierced with fork.
The night before roasting, remove giblets and turkey neck. Rinse turkey inside and out; pat dry with paper towels.
The night before roasting, remove giblets and turkey neck. Rinse turkey inside and out; pat dry with paper towels.
Melt butter in large heavy saucepan; add garlic and bay leave. Sauté until aroma of garlic fills air (do not burn).
Preheat oven to 450ºF.
Carefully remove turkey from pan drippings. Add thyme, sage, rosemary, bay leaves, ½ teaspoon pepper and salt to taste to drippings in roasting pan.
Preheat oven to 325°F. Spray 13X9-inch baking pan with nonstick cooking spray.