The recipes below feature items from this weeks specials!

Dave's Famous Thanksgiving Turkey

Fresh Norbest Turkey On Sale - $1.79lb

• 1 (15 pound) whole turkey, neck and giblets removed
• 5 teaspoons butter, cut into 1-teaspoon pats
• 2 teaspoons minced garlic, divided
• 1 (1 ounce) package assorted fresh herbs (poultry seasoning blend)
• 1 teaspoon garlic salt, or to taste
• 1 teaspoon seasoned salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 teaspoon onion salt, or to taste
• 1 (16 ounce) package bacon
• 3 cups butter, melted - divided

1. Preheat oven to 320 degrees F (160 degrees C).

2. Loosen skin over turkey breast and thighs with your fingers; insert 3 pats of butter under the skin over the breast and 1 pat under the skin of each thigh. Poke 10 holes into the turkey meat over the breast and thighs; press minced garlic into the holes. Loosely pack poultry seasoning herbs into the turkey cavity. Sprinkle the skin of the bird with garlic salt, seasoned salt, black pepper, and onion salt.

3. Wrap turkey with slices of bacon, covering as much of the bird as possible. Place turkey into a roasting pan. Melt 1/2 cup butter in a small saucepan and brush butter over the whole turkey including bacon slices. Cover turkey with a tent of aluminum foil.

4. Roast the turkey in the preheated oven for 3 1/2 hours, basting with 1/2 cup melted butter every 30 minutes. Remove aluminum tent, baste turkey with pan drippings, and continue roasting until skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 degrees F (75 degrees C), 30 to 45 more minutes.

Candied Yams

California Red Yams On Sale - $.79 per lb

• 1 (29 ounce) can sweet potatoes
• ¼ cup butter, cut into pieces
• ½ cup brown sugar
• 1½ cups miniature marshmallows

1. Preheat oven to 400 degrees F (200 degrees C).

2. Drain sweet potatoes and place in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.

3. Bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Day After Thanksgiving Turkey Pho

Mary's Fresh Organic Turkey On Sale - $4.39 per lb

• 1 whole cardamom pod
• 2 whole cloves
• 1 star anise pod
• 1 teaspoon fennel seeds
• 2 teaspoons coriander seed
• 1 (2 inch) piece fresh ginger, peeled and smashed
• ½ onion, peeled (Optional)
• 1 turkey carcass
• 8 cups water, or more as needed
• 1 (16 ounce) package dried flat rice noodles
• ¼ cup fish sauce
• salt to taste
• 1 cup shredded leftover cooked turkey
• 1 tablespoon shredded fresh basil leaves (Optional)
• 1 tablespoon chopped fresh cilantro (Optional)
• ¼ onion, thinly sliced (Optional)
• 1 lime, cut into wedges (Optional)
• 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (Optional)

1. Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.

2. Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.

3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

4. Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.