"Getting together with family and friends is a great way to spend Thanksgiving dinner. For the past seven years, I've used this recipe to cook our turkey and it is always the most complimented dish."
-Lenny Gordon

1 turkey (15-20 lb.)
3 tablespoons habanera or chili marmalade or other hot red pepper or chili jelly
3 tablespoons orange marmalade
4 teaspoons ground sage
Salt

1. Remove and discard leg truss from turkey. Pull off and discard lumps of fat. Remove giblets and neck (reserve for other uses). Rinse bird well. Insert a meat thermometer straight down through the thickest part of the turkey breast to the bone.
2. Mix all ingredients together and pour or rub onto turkey.

Source: Sunset Magazine

Jeff's drink suggestion: "If you know Lenny like I do, you know that he is a man of enthusiasm. Lenny's dish is traditionally light and it commands a heavier drink like Fish House punch."

Makes six to 12 servings

Fish House Punch

12 lemons
1 liter strong black tea
2 cups sugar (or equivalent simple syrup) or 2 cups honey
1 cup Southern Comfort
1 liter dark rum
1/2 liter brandy
1 liter soda water
Peaches, oranges, and lemons, thinly sliced

Juice the lemons and thinly slice the peels. In a large pan, heat the tea. Add the sugar and bring to a boil. Add the Southern Comfort, rum, and brandy, and stir well.

While the mixture is simmering, add the lemon juice and peels. If serving hot, ladle into small heat-resistant cups. If serving cold, refrigerate overnight.

Pour into a large punch bowl, add the soda water, and garnish with fruit slices.

Source: Toby Cecchini, GQ Magazine