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Ok, so its holiday season coming up, and of course for all our American friends, they'll be doing the traditional turkey in a week or so, and for the rest of us, come christmas, we'll be catching up with our own celebration of bird flesh. So figured I'd share my recipe for a smashing Turkey Roast. HOW TO COOK A TURKEY. Step 1. Buy a turkey. Step 2. Have a glass of wine. Step 3. Stuff turkey. Step 4. Have a glass of wine. Step 5. Put turkey in the oven. Step 6. Relax and have another glass of wine. Step 7. Turk the bastey. Step 8. Wine of glass another get. Step 9. Hunt for meat thermometer. Step 10. Glass yourself another pour of wine. Step 11. Bake the wine for 4 hours. Step 12. Take the oven out of the turkey. Step 13. Tet the sable Step 14. Brab another wottle of bine. Step 15. Turk the carvey! Enjoy!!!

I'm finally feeling better today so I did some cooking. Some people know I am on weight watchers so trying to be very careful with food. I love lemon chicken but so many recipes I came across called for all sorts of stuff I normally don't have in the house or would push the points I use right through the roof. Then I came across this chicken recipe that is easy and low cal. Basically all I have to count it is the chicken itself. lol. Ingredients 3 - 4 pounds of Chicken. (Originally they say use breasts and legs with the skin. I used chicken cutlets pounded out thin.) 2 Tablespoons of Lemon Zest 1/3 cup of Lemon Juice (Basically I used the juice of two lemons and little from fridge of store bought to make up the difference. I always use a recipe as a guide but alter for my own tastes.) 2 cloves of garlic. (I was out so substituted 1/4 teaspoon of garlic powder.) 2 Tablespoons of fresh Thyme or 2 teaspoons of dried 2 Tablespoons of fresh Rosemary or 2 teaspoons of dried 1/2 teaspoon of salt 1 teaspoon of pepper I will tell you right now that is the original recipe as I found it. I did cut down on the Thyme and Rosemary cause I wasn't using that many pounds of chicken, because I was using dried I used on teaspoon of each. I had six cutlets that I pounded flat. I will note as I went off the main recipe but it turned out really delicious. Take all your ingredients and put it into a ziplock bag. Allow the whole thing to sit and marinate in the refrigerator for about two hours. If you are using breasts and legs make a few small cuts in the meat to allow the marinate to get into the meat and season it. When the marinate time is up, preheat your oven to 425 degrees F. Place the chicken in a single layer on a tray with a lip. Place a small dab of margarine or butter onto each piece of meat. Keep the marinate for later. Put into the oven and prepare to cook it for about 50 to 55 minutes. (Note : Because I used thin cutlets I had to adjust the time. They cooked about 35 minutes.) Be prepared to check your meat around the forty minute mark because the breasts and legs might be done around different times. Approximately 20 minutes into the cook time pour the marinate left in your ziplock bag over the cooking chicken to give a boost of flavor and some more moisture. When the meat is done cover in foil and allow to rest for ten minutes and then serve.