Mayfield Electric & Water Systems

1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
5. Stuff with your favorite dressing. 

Original recipe yield: 24 servings.

1 (12 pound) bone-in ham, rump portion
1/2 cup whole cloves
1 cup packed brown sugar 
4 cups water, or as needed
 

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
3. Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Original recipe yield: 15 servings

3/4 pound Italian sausage, chopped
1 cup chopped apple
2 tablespoons minced shallot
3/4 cup chopped toasted walnuts
1 tablespoon chopped parsley, plus extra for garnish
Salt and black pepper
1 3-pound boneless pork roast or Boston butt
1 tablespoon oil

1. Preheat oven to 400 degrees F.

2. Brown sausage in a saute pan, add apple and shallots and cook 3 minutes.

3. Transfer to a mixing bowl, add walnuts and parsley, and season to taste with salt and pepper.

4. Horizontally split pork roast, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper.

5. Pack stuffing in center and tie up roast with enough butcher's twine to hold it together.

6. Heat oil in a large saute pan, add roast and sear on all sides until well-browned.

7. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in center registers 170 degrees F. degrees.

8. Remove roast to a carving board, cover loosely with foil and let rest 10 minutes before slicing.

9. Slice roast in 12 pieces. Serve 2 slices per serving, garnished with parsley

12 pound Prime Rib roast, at room temperature
Salt and freshly ground pepper, to taste

For the pan sauce:
2 cups beef stock or canned broth
Sprig of thyme or 1/2 teaspoon dried
Worcestershire sauce, to taste
Salt and freshly ground pepper, to taste

1. Preheat oven to 425 degrees.
2. Season roast with salt and pepper. In a roasting pan place roast, fat side up, so that ribs of roast act as rack.
3. Roast for 30 minutes and reduce heat to 350 degrees. Continue to roast for 2 hours more or until meat thermometer registers desired doneness.
4. Transfer to platter and let rest, covered, for 20 minutes.
5. For pan sauce: Skim off fat from pan drippings and add stock and thyme.
6. Bring to a boil and simmer 10 minutes.
7. Season with Worcestershire and salt and pepper to taste. Transfer to a sauceboat.