Pancetta-Wrapped Roasted Turkey

Brine

1. 1 cup kosher salt
2. 1/2 cup crushed red pepper
3. 2 garlic cloves, mashed
4. 2 jalapeños, sliced
5. 2 quarts hot water
6. One 13-pound turkey
7. 6 quarts cold water

Rub

1. 1 tablespoon chile powder
2. 1 tablespoon kosher salt
3. 2 teaspoons ground cumin
4. 1 teaspoon chopped rosemary
5. 1 teaspoon chopped thyme
6. 1 teaspoon garlic powder
7. 1 teaspoon dark brown sugar
8. 2 teaspoons ground black pepper
9. 1 pound sliced pancetta

1. In a large bucket or pot, combine the salt, crushed red pepper, garlic, jalapeños and hot water and stir to dissolve the salt. Add the turkey, breast side down, then cover with the cold water so it is fully submerged. Cover and refrigerate the turkey for 12 hours.
2. Preheat the oven to 325°. Drain and rinse the turkey and pat dry. In a small bowl, combine the chile powder, salt, cumin, rosemary, thyme, garlic powder, brown sugar and black pepper. Rub the spice mixture all over the turkey. Place the turkey in a large roasting pan. Arrange about three-quarters of the pancetta over the breast, overlapping the slices. Secure the pancetta in several spots with toothpicks. Wrap the legs and thighs with the remaining pancetta, securing it with toothpicks.
3. Roast the turkey for about 4 1/2 hours, or until an instant-read thermometer inserted in the thigh registers 165°. After about 1 1/2 hours of cooking, cover the turkey loosely with foil as the pancetta browns. When the turkey is done, transfer it to a carving board and let rest for 30 minutes. Discard the toothpicks. Carve the turkey into slices and serve the crispy pancetta on the side.

Dead Man's Finger Sandwiches

Thin sliced white bread, crusts removed

Soft margarine

Cream cheese or peanut butter

Almonds

Strawberry Jam

Gently flatten the slices of bread with a rolling pin to make them more pliable. Spread with a little margarine and some cream cheese or peanut butter. Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints. Trim the ends of the fingers into a 'V' shape and stick an almond on to each tip with a little cream cheese to form the nails. Now for the gruesome bit - add a dollop of strawberry jam over the end of the finger for the blood !

Halloween Spiders

Prepare batter for vanilla or chocolate cupcakes, pouring batter into 2 1/2 mini muffin tins with paper liners. Once they are baked and cooled, ice mini cupcakes with meringue buttercream and coat icing with black sanding sugar.

Use cinnamon candy for eyes. For legs, attach 8 pieces of black licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

Monster Meat Cornbread Bake (Casserole)

2  tablespoons olive oil

2  large onions, chopped (2 cups)

1  medium red bell pepper, chopped

1  package (13.5 oz) turkey smoked sausage with pepper Jack cheese links, sliced

1 ½   cups mashed sweet potatoes

1/2  cup chicken broth

3/4  teaspoon salt

1/2  teaspoon freshly ground pepper

1 ½  cups shredded sharp Cheddar cheese (6 oz)

1  pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1/3  cup buttermilk

2  tablespoons butter, melted

1  egg

Heat oven to 400°F. In 12-inch cast-iron skillet, heat oil over medium-high heat. Cook onion and bell pepper in oil 4 minutes or until tender. Add sausage; cook 2 minutes. Stir in sweet potatoes, broth, salt and pepper. Remove from heat. Sprinkle with cheese.

2 In medium bowl, stir cornbread mix, buttermilk, butter and egg just until moistened. Spread over cheese and sausage mixture to within 2 inches of edges.

3 Bake 16 to 20 minutes or until top is golden brown.

Howling Wings

30 chicken wing drummettes (about 3 lb)

1 can (7 oz) chipotle chiles in adobo sauce, chopped

1 cup zesty Italian dressing

1 jar (12 to 17 oz) caramel topping (3/4 to 1 cup)

Cut off excess skin from each drummette; discard. Place drummettes in large resealable food-storage plastic bag. Add chopped chipotle chiles and adobo sauce and dressing; seal bag. Turn bag to mix ingredients and coat drummettes. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.

2 Heat oven to 425°F. Place sheet of foil in bottom of broiler pan. Arrange drummettes on foil. Bake 15 minutes; drain if necessary. Meanwhile, to make sauce, transfer marinade from bag to 2-quart saucepan; stir in caramel topping. Heat to boiling over medium-high heat; reduce heat to medium-low, and simmer.

3 Reduce oven temperature to 375°F; brush drummettes with sauce and bake about 30 minutes longer, brushing every 15 minutes with sauce, until browned and juice is clear when thickest part is cut to bone (180°F). Serve drummettes with sauce.