Cooking for Thanksgiving? Here are some ideas for a fantastic feast

Still looking for the best way to give thanks to your family and friends this Thanksgiving? Why not do it with food! Mark Hagen from Taste of Home joins FOX6 WakeUp with ideas for a fantastic feast.

Garlic Rosemary Turkey

The house smells so good while this turkey is cooking that my family can hardly wait to eat! The garlic, herbs and lemon are so simple, but they're all you really need for this turkey to shine. —Cathy Dobbins, Rio Rancho, New Mexico

Prep: 10 min. Bake: 3 hours + standing

1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves, peeled
2 large lemons, halved
2 tablespoons olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage

Preheat oven to 325°. Cut six to eight small slits in turkey skin; insert garlic under the skin. . Squeeze two lemon halves inside the turkey; squeeze remaining halves over outside of turkey. Place lemons in the cavity.
Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with oil; sprinkle with rosemary and sage. Roast 1 hour.
Cover turkey with foil; roast 2 to 2-1/2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings.
Remove turkey from oven. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey. Yield: 10 servings.

Nutrition Facts: 9 ounces cooked turkey (calculated without gravy) equals 414 calories, 14 g fat (4 g saturated fat), 171 mg cholesterol, 159 mg sodium, 2 g carbohydrate, trace fiber, 66 g protein

Crunchy Sweet Potato Casserole

Some tasty seasonings like cinnamon and nutmeg and a crunchy corn flake and walnut topping make it easy for even kids to eat their nutritious sweet potatoes. This is a terrific Thanksgiving side dish. —Virginia Slater, West Sunbury, Pennsylvania

Prep: 15 min. Bake: 25 min.

2 cups mashed sweet potatoes
1/2 cup butter, melted
1/4 cup sugar
1/4 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup 2% milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup crushed cornflakes
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup butter, cubed

Preheat oven to 375° In a large bowl, combine first eight ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes or until a thermometer reads 160°.
Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes or until topping is lightly browned. Yield: 6 servings.

Nutrition Facts: 3/4 cup equals 573 calories, 31 g fat (16 g saturated fat), 135 mg cholesterol, 391 mg sodium, 68 g carbohydrate, 3 g fiber, 9 g protein.

White Chocolate-Cranberry-Pecan Tart

The first time I tasted my friend's dessert was at a Christmas party that she was having. I got a copy of the recipe and now it's a yuletide tradition for my family. The white chips, cranberries and orange peel take pecan pie to a scrumptious new level.—Karen Moore, Jacksonville, Florida

Prep: 25 min. Bake: 40 min. + cooling

Pastry for single-crust pie (9 inches)
1 cup fresh or frozen cranberries
1 cup pecan halves
1 cup white baking chips
3 eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
2 tablespoons all-purpose flour
1 teaspoon grated orange peel
Whipped cream, optional

Preheat oven to 350°. Roll out pastry to fit an 11-in. tart pan with removable bottom; trim edges. Sprinkle with the cranberries, pecans and chips. In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange peel; pour over chips.
Bake 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without whipped cream) equals 266 calories, 13 g fat (4 g saturated fat), 44 mg cholesterol, 86 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.