New Recipes for the centerpiece for Thanksgiving

I can smell the Thanksgiving feast being cooked already. This is my most traditional holiday. Last year, my wife and I changed things up. Instead of spending the day with her family, we took a trip to spend Thanksgiving with my cousin and her family in Denton, Texas. Thus, a new tradition was started.

Today, I want to share with you two new recipes for the centerpiece for your holiday table. The first is the grand bird itself, Cajun Spiced Turkey. The second is from the other white meat, Pecan-Crusted Pork Tenderloin with Pears. They both will shine as your main course. So, gather your ingredients, and Let’s head to the kitchen!

Cajun Spiced Turkey

12-14lb. whole turkey, giblets and neck discarded

1/2 cup butter, room temperature

8 tablespoons Cajun Spice mix (recipe follows)

2 cups chopped yellow onion (about 1 large onion)

1 1/2 cups chopped celery (about 3 stalks)

1 cup chopped green bell pepper (about 1 medium bell pepper)

1/4 cup olive oil

Line a large roasting pan with foil. Place a V-shaped roasting rack over foil, and spray with cooking spray. Place turkey, breast side up, on prepared rack, and pat dry with paper towels.

In a medium bowl, stir together butter and 2 tablespoons Cajun Spice Mix. Gently loosen skin from turkey, keeping skin intact. Rub butter mixture evenly under skin on each breast. Pat turkey dry, and sprinkle all over with remaining Cajun Spice Mix, rubbing it into the skin. Tie legs with butcher's twine. Refrigerate, uncovered, for at least 12 hours, or up to 24 hours.

Let turkey stand at room temperature at room temperature for 1 hour.

Position oven rack to lowest level. Preheat oven to 375℉.

In a medium bowl, combine onion, celery, and bell pepper. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables across bottom of roasting pan. Brush turkey with oil.

Bake for 1 hour. Rotate pan, and bake until an instant-read thermometer inserted into the thickest portion of thigh registers 165℉, 1 to 1 1/2 hours more, covering with foil to prevent excess browning, if necessary. Transfer turkey to platter, and let stand for at least 20 minutes before carving.

Cajun Spice Mix

2 tablespoons kosher salt

2 tablespoons granulated garlic

2 tablespoons granulated onion

4 teaspoons smoked paprika

2 teaspoons ground oregano

2 teaspoons ground thyme

2 teaspoons ground black pepper

1 teaspoon ground cumin

1/2 teaspoon dry mustard

1/2 teaspoon celery salt

1/2 teaspoon ground chipotle chili pepper

In a medium mixing bowl, stir together all ingredients. Store in an airtight container for up to 6 months.

Pecan-Crusted Pork Tenderloin with Pears

2/3 cup finely chopped pecans

2 tablespoons bread crumbs

2 tablespoons firmly packed dark brown sugar

1 tablespoon minced fresh sage

1/2 teaspoon kosher salt

1/4 teaspoon granulated garlic

1/4 teaspoon ground black pepper

1 large egg

1 tablespoon Creole mustard

1 (1 to 1/2-pound) pork tenderloin, trimmed

1 tablespoon extra-virgin olive oil

2 red pears, stemmed, cored, and each cut into 8 wedges

1 small red onion, cut into 1/2-inch wedges

Garnish: fresh sage leaves

Preheat oven to 400℉. Line a rimmed baking sheet with foil; spray foil with cooking spray.

In a shallow dish, stir together, pecans, bread crumbs, brown sugar, minced sage, salt, granulated garlic, and pepper. In a shallow dish, whisk together egg and mustard. Dip pork in egg mixture, letting excess drip off. Dredge in pecan mixture, completely covering pork, and place in center of prepared pan.

In a large skillet, heat oil over medium heat. Add pears and onion, turning to coat with oil, and cook for 2 minutes. Transfer to prepared pan, arranging mixture on both sides of pork.

Bake until an instant-read thermometer inserted in the thickest portion of pork registers 145℉, 20 to 25 minutes. Let stand for 10 minutes; cut into 1/2-inch thick slices. Serve with pears and onions. Garnish with sage leaves, if desired.

At the Centola house, you will find both turkey and a rotisserie pork roast at the holiday table. No one makes a better pork roast than my sister-in-law, Edna. She cooks it because my brother, Ken, is not fond of turkey. From my wife Peggy and I, Happy Thanksgiving!