PREHEAT oven to 325°F. Line a roasting pan with Reynolds Wrap^® Heavy Duty Foil, and place quartered onion, smashed garlic, halved celery and herbs in the bottom of the roasting pan. Place the turkey breast side up in the roasting pan.

COMBINE truffle butter, balsamic vinegar, garlic powder and red pepper flakes to make a paste. Rub turkey generously with salt and pepper, then massage the entire bird with softened truffle butter and balsamic vinegar paste until the turkey is fully coated.

LOOSELY tent the turkey with Reynolds Wrap^® Heavy Duty Foil, then place in the oven. Roast the turkey 15 minutes per pound, approximately 2 and a half hours for a 10-pound turkey. Baste the turkey with pan juices twice during the first hour of cooking. Remove foil and add wine to the bottom of the pan for the last hour of cooking.

SHAVE truffles into wide strips while turkey is cooking. Press gold leaf onto each shaving, covering approximately half.

REMOVE turkey from the oven when the thigh reaches a temperature of 175°F. Allow the bird to cool for 20 minutes before generously coating the turkey with edible gold dust.

PLATE the turkey on a bed of fresh herbs with a generous amount of shaved truffles, making sure the gold sides are up, along with any extra bits of gold leaf, and serve.

OPTIONAL: Serve 24k Truffle Turkey with quick cook mushroom risotto and mushroom gravy.

PREPARE the marinade by mixing yogurt, your favorite seafood seasonings, lemon zest, Kashmiri, garlic and ginger pastes, salt and pepper together. Place the turkey in a brining bag and allow to sit for 24 hours minimum.

PREHEAT the oven to 325°F. Line a roasting pan with Reynolds Wrap^® Heavy Duty Foil. Remove the turkey from the marinade and discard any extra. Place the bird in a roasting pan breast side up. Tie the legs together with butchers string and lightly tent with Reynolds Wrap^® Heavy Duty Foil.

PLACE the turkey in the oven, roasting for 12-15 minutes per pound of bird, approximately 3-4 hours for a 12-15 pound bird. Baste the turkey every thirty minutes with melted butter and pan juices. Remove when the thigh reaches 175°F.

BOIL a pot of water while the turkey is baking. Reduce to a low simmer and drop in 7-9 lobster tails and claws in the pot, one at a time. Boil for approximately 5-7 minutes before removing, cool immediately to prevent overcooking.

LINE perimeter of a serving platter with lobster tails and nuzzle the turkey on top. Top with chopped parsley and serve.

OPTIONAL: prepare stuffing by adding cornbread, toasted bread, melted butter, onion, celery and pepper to a pan. Cook for 5 minutes, add lobster stock and lobster meat to the mixture and cook for an additional 2-3 minutes. Serve with the finished turkey.

CREATE a caviar-inspired brine by adding salt, water, brown sugar, rosemary, thyme, peppercorns, bay leaves and lemons to a large stock pot. Bring to a low boil until salt and sugar dissolve. Remove from heat and allow to cool completely.

ADD prepared turkey to a brining bag and slowly pour brine mixture over bird. Secure bag and allow the flavor of caviar to infuse into the turkey for 24 hours. The next day, remove the turkey from the brine and rinse under cold water. Remove any salt that has crusted. Discard the brine and allow the bird to sit at room temperature.

LINE roasting pan with Reynolds Wrap^® Heavy Duty Foil. Place turkey breast side up in the roasting pan before rubbing with softened butter and generously sprinkling with salt and pepper.

PREHEAT oven to 325°F. Loosely tent turkey with Reynolds Wrap Heavy Duty Foil. Roast turkey for 15 minutes per pound of turkey, roughly 3 hours for a 12-pound turkey. Baste bird with pan drippings 3 times throughout cooking process. Remove foil for last hour of roasting and remove from the oven when the thigh reaches an internal temperature of 175°F. Allow turkey to rest for 30-40 minutes, until lightly warm to the touch.

TRANSFER turkey to a serving dish.

TOP with kettle cooked potato chips, chives and crème fraiche, before topping with plenty of caviar. Serve with additional potato chips and crème fraiche.

PREHEAT oven to 325°F. Line a 9x13x3-inch baking sheet with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing.

MIX graham crackers and sugar together. Add melted butter and continue mixing until moistened. Transfer to prepared pan and firmly press into the bottom. Set aside.

BEAT cream cheese, sugar and vanilla on medium speed until smooth, about 2 minutes. Beat in yogurt. Add eggs and mix on low speed until incorporated, about 1 minute more.

DIVIDE the cheesecake batter equally between three separate bowls. Add purple food coloring to one, yellow food coloring to another and green food coloring to a third. Mix in colors thoroughly until vibrant.

PLACE dollops of the colored batters randomly all over the crust. Using wooden skewer or butter knife, swirl the colors together to create a marbled or tie-dye look.

BAKE for 40 to 50 minutes or until center is just set. Remove from the oven and let cool for 45 minutes, then transfer to refrigerator and chill for at least 6 hours or overnight. Lift out of pan, cut into squares and serve. Store cheesecake bars in the refrigerator in an airtight container.

COMBINE flour, cocoa powder and baking powder in a bowl and set aside.

BEAT butter and sugar on medium speed for 2-3 minutes, scrape down the sides halfway through. Add eggs, vanilla and peppermint extract. Beat on medium-low speed for 1 more minute. Gradually add the flour mixture and continue mixing until a stiff dough has formed. Wrap dough in plastic and refrigerate for at least 90 minutes.

LINE cookie sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing and set aside. Rough the dough into 1-inch balls, toss in cocoa powder, then press your thumb into the center to create a cavity. Place dough on parchment-lined baking sheet, using SmartGrid^® lines to ensure even spacing, and press a fork into the edges of the cookie to create a decorative edge. Freeze for 30 minutes.

PREHEAT oven to 350°F. Bake cookies for 8 to 12 minutes or until set. Remove from the oven and use the back of a wooden spoon to press out the cavity again. Transfer to a wire rack to cool completely.

COMBINE white chocolate and heavy cream in a microwave safe bowl. Heat on low power, stirring every 20 seconds until combined and smooth. Let cool for 15 minutes, stirring occasionally.

FILL cookies with white chocolate ganache. Sprinkle on crushed peppermints and return to the refrigerator to set. Store in refrigerator until ready to serve.

PREHEAT oven to 424°F. Line a rimmed baking sheet with Reynolds Kitchens^® Unbleached Parchment Paper; set aside.

COMBINE panko breadcrumbs, smoked paprika, red pepper flakes, onion powder, garlic powder, salt and black pepper. Set aside.

CUT cauliflower into florets, transfer to a large bowl and toss in olive oil. Pour spice mixture on top and stir until coated. Transfer to a prepared baking sheet and bake for 20 minutes.

REMOVE from oven and let cool slightly. Drizzle Nashville hot sauce on top. Serve in a bun with pickles.

PREHEAT oven to 400°F. Line a 2-quart baking dish with Reynolds Kitchens^® Unbleached Parchment Paper; set aside.

COOK elbow macaroni in a large pot of boiling water until al dente, according to package instructions. Drain and rinse with cold water.

COMBINE 2 tablespoons of vegan butter, flour, onion powder, garlic powder, salt and smoked paprika in a large pot. Cook over medium heat until melted. Slowly add the oat milk and whisk, breaking up any clumps of butter and seasoning. Continue whisking until thickened.

WHISK in nutritional yeast, then add pasta and vegan shreds. Stir well then transfer to the prepared pan.

PLACE panko breadcrumbs in a bowl. Melt the remaining vegan butter and pour it over breadcrumbs. Stir until combined, then sprinkle the mixture on top of noodles. Bake for 20 minutes, or until the mixture is bubbling and golden.