Real Maryland Crab Cakes

Found in Better Homes and Garden May 2025 issue

 

1# jumbo lump handpicked Maryland crab meat

1/2 c breadcrumbs

1 egg, beaten

5 tbsp mayo

1 tbsp finely chopped parsley

1 tbsp Worcestershire sauce

1 tsp mustard

1 tbsp crab seasoning

 

Combine breadcrumbs, egg, mayo, parsley, Worcestershire sauce, mustard, and crab seasoning; mix well.

Pour mixture over crab meat and fold in, taking care not to break up the lumps.

Form into 6 cakes and pat until just firm, then deep fry in 350° oil 2-3 minutes until golden brown. 

2 Bite Ham Delight Rolls

Found in SL March 2026 issue here

1 (13.8-oz.) can refrigerated pizza dough (such as Pillsbury Classic Crust)
All-purpose flour, for surface
1 Tbsp. Dijon mustard
1 tsp. pure maple syrup
8 thin deli ham slices (about 6 oz.)
6 Gouda cheese slices (about 4 oz.)
1 Tbsp. unsalted butter, melted
2 tsp. everything bagel seasoning

Preheat oven to 375°F. Coat an 8-inch round cake pan with cooking spray. Unroll dough onto a lightly floured work surface. Roll dough into a 13- x 9-inch rectangle. Stir together mustard and maple syrup in a small bowl, and brush over dough.

Arrange ham in an even layer over dough, overlapping slices as needed. Top with cheese. Starting from 1 long side of dough, tightly roll into a log; pinch seam to seal. Trim and discard about 1/2 inch from each end of log. Cut log into 12 slices (about 1 inch thick). Arrange slices, cut sides up, in prepared pan. Brush with melted butter, and sprinkle with bagel seasoning.

Bake until puffed and golden brown, 26 to 30 minutes. Let cool 5 minutes. Serve warm. 

Broccoli Parm

Found in SL March 2026 issue here.

 

1 Tbsp. tomato paste
1/4 cup olive oil, divided
1 1/4 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1# broccoli florets, cut into large 1-2" florets (about 5 cups)
1/2 cup panko breadcrumbs
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 cup Parmesan cheese

Line a large rimmed baking sheet with foil; place in oven, and preheat to 500°F. Whisk together tomato paste, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add broccoli; toss to coat.

Remove hot pan from oven. Carefully arrange broccoli on pan in a single layer, cut sides down. Roast until browned, about 10 minutes. Stir together panko, Italian seasoning, garlic powder, Parmesan, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper in a small bowl.

Remove pan from oven. Flip broccoli, and sprinkle with panko mixture. Bake until topping is golden, 3 to 4 minutes.

Sheet Pan Creole Shrimp Penne

Found in SL March 2026 issue here. I think this recipe would also be good with okra added to the pan.

 

3 pints cherry tomatoes
4 garlic cloves, thinly sliced (about 1 1/2 Tbsp.)
1 tsp. kosher salt
1/2 tsp. granulated sugar
1/2 tsp. crushed red pepper
1/4 cup olive oil, divided
1 lb. raw jumbo shrimp, peeled, deveined, and patted dry
1 Tbsp. Creole seasoning (such as Tony Chachere’s)
1 tsp. paprika
3 (7-oz.) pkg. precooked penne pasta (such as Barilla Ready Pasta)
2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish

Preheat oven to 350°F with rack in upper third position. Toss together tomatoes, garlic, salt, sugar, crushed red pepper, and 3 tablespoons oil on a large rimmed baking sheet. Bake until tomatoes are shriveled, 30 to 35 minutes. Meanwhile, toss together shrimp, Creole seasoning, paprika, and remaining 1 tablespoon oil in a medium bowl.

Remove baking sheet from oven. Increase oven temperature to broil, and preheat 5 minutes. Push tomatoes to 1 side of pan; arrange shrimp in a single layer on other side. Broil until shrimp are opaque, 3 to 5 minutes.

Heat pasta according to package directions. Add pasta and parsley to tomato-and-shrimp mixture on pan; toss well to combine and help tomatoes release their juices. Garnish with more parsley. 

Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Dreamy Lemon Cheesecake

Found in SL March 2026 issue here.

 

2 1/2 cups (abt 25) crushed cream-filled lemon sandwich cookies ( Lemon Oreo Sandwich Cookies)
2 1/2 Tbsp. salted butter, melted
5 (8-oz.) pkgs. cream cheese, softened
1 1/2 cups granulated sugar
2 Tbsp. all-purpose flour
4 large eggs
2 large egg yolks
1 Tbsp. lemon zest plus 5 Tbsp. fresh juice (about 2 lemons)
2 Tbsp. heavy cream, at room temperature

Topping
4 oz. cream cheese, softened
3/4 cup (about 3 oz.) powdered sugar
1 1/4 cups heavy whipping cream
1 cup Lemon Curd (recipe below)

Preheat oven to 350°F. Wrap outside of a lightly greased 9-inch shiny springform pan in a double layer of heavy-duty aluminum foil. Stir together crushed cookies and melted butter in a bowl. Press onto bottom of prepared pan.
Bake in preheated oven until lightly browned, 7 to 8 minutes. Cool on a wire rack until ready to use. Reduce oven temperature to 325°F.

Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Stir in lemon zest, lemon juice, and heavy cream.
 

Pour batter into prepared crust. Place springform pan in a roasting pan. Carefully pour boiling water into the roasting pan, filling halfway up the sides of the springform pan.
 

Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open, 1 hour.

Remove cheesecake from roasting pan and water bath, and place on wire rack. Cool completely, about 2 hours. Cover with plastic wrap, using wooden picks to prevent plastic wrap from touching top of cheesecake. Chill 8 to 24 hours.

Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Prepare the Topping: Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on low speed until smooth and combined, about 2 minutes. Gradually add cream, beating on medium-low speed until combined and starting to thicken, about 2 minutes. Increase mixer speed to medium, and beat until medium-stiff peaks form, 15 to 30 seconds. Spread top with 1 cup lemon curd.
 

Transfer cooled cheesecake to a plate; top with whipped cream. Spoon and swirl lemon curd into whipped cream as desired.
 

Lemon Curd Recipe
Makes about 1 1/2 cups
 

1 cup granulated sugar
1/4 cup salted butter
1 1/2 tsps. grated lemon zest plus 1/2 cup fresh juice (from 3 lemons)
2 large eggs
1 large egg yolk

Place sugar, butter, lemon zest, lemon juice, eggs, and egg yolk in a heavy 4-quart saucepan; heat over medium, stirring constantly, until butter is melted. Reduce heat to medium-low; cook, whisking constantly, until mixture thickens and coats the back of a spoon, 10 to 14 minutes.

Pour curd through a fine mesh strainer into a medium bowl. Place a sheet of plastic wrap directly on top of warm curd. Chill until firm, about 4 hours. Refrigerate in an airtight container up to 2 weeks. Stir before using. 

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Our Tips for the Best Cheesecake
For the tastiest, best-looking lemon cheesecake, keep these pro tips from our test kitchen in mind:
 

Add cream to the filling: For an extra-creamy, luscious texture. You can also use sour cream in its place.
Boost the flavor: Fresh lemon juice and zest offer a bright and citrusy balance to the richness of the cream cheese filling. Feel free to add a pinch of salt or a hint of vanilla extract for even more complexity.
Swirl gently: For the most pronounced color, swirl the yellow batter only slightly to make sure it stays distinct.
Bake using a water bath: Water surrounding the cheesecake will remain under 212°F, meaning your cheesecake will bake gently without direct heat overcooking the exterior.
Cool in phases: Cheesecake should be left to rest in a turned-off oven, and cooled completely to room temperature before chilling. This gentle process will prevent drastic changes in temperature that could cause cracking.
Run a knife around the cake: Run a knife or offset spatula around the edge of the cake before cooling at room temperature to help the cake release from the sides, preventing cracks.
Chill before serving: For the most sliceable texture, chill at least 8 or up to 24 hours before topping and serving.

Lemon Cheesecake Variations
Add your own unique twist to this cheesecake recipe with these fun twists and variations:

Crumb crust: Swap the lemon cookies for graham crackers, vanilla wafers, shortbread cookies, gingersnaps, and more as desired. You can also add in some finely chopped nuts or shredded coconut.
Extracts: Add vanilla bean extract or paste for added depth, or almond or coconut extract for a fun twist.
Spices: Sprinkle a bit of ground cardamom, cinnamon, ginger, or other favorite spices into the filling for added complexity.
Citrus: Lemons can be swapped for Meyer lemons, blood oranges, oranges, limes, or even grapefruit for a unique flavor profile. You can also top the cake with other types of curd as desired, including passionfruit or orange curd.
Swirls: Add a swirl into the batter in the place of the yellow hue with blueberry puree or raspberry jam.
Garnishes: Top the cake with candied lemon slices, edible flowers, toasted meringue, or white chocolate shavings for a fun touch.

How To Store Leftover Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. Past that point, freeze in individual slices for quick thawing. Wrap tightly with plastic wrap and foil or place into a freezer-safe airtight container before freezing. Thaw in the refrigerator overnight before enjoying.

 

No Bake Key Lime Cheesecake

Found in SL March 2026 issue and here.

 

2 cups finely ground graham cracker crumbs (from 14 to 16 graham cracker sheets)
10 Tbsp. butter, melted
1/4 cup packed light brown sugar
1/4 tsp. ground cinnamon
3 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk (from 1 [14-oz.] can)
1/3 cup Key lime juice (from 1 [16-oz.] bottle)
2 Tbsp. grated lime zest (from 3 limes)
1/2 tsp. vanilla extract
1/2 cup, plus 2 Tbsp powdered sugar, divided
Leaf green food coloring (optional)
1 1/2 cups heavy whipping cream, divided
Lime or Key lime slices

Coat a 9" springform pan with cooking spray. Stir together graham cracker crumbs, butter, brown sugar, and cinnamon in a large bowl until well combined. Press graham cracker mixture into bottom and about 1 inch up sides of prepared pan. Freeze, uncovered, while preparing filling.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add condensed milk, Key lime juice, lime zest, vanilla, 1/2 cup powdered sugar, and green food coloring (if using); beat on medium-low speed until just combined, about 15 seconds.

Beat 3/4 cup cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture until just combined. Spread mixture over crust. Chill, covered, until set, at least 4 hours or up to 24 hours.

Beat 3/4 cup cream and 2 tablespoons powdered sugar in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Spoon into a piping bag fitted with an open star tip.

Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Pipe whipped cream around edges as desired. Garnish with lime slices. 

No Bake Strawberry Cheesecake

Found in SL March 2026 issue and here.

 

1 1/2 cups packed finely crushed shortbread cookie crumbs (about 32 cookies, such as Lorna Doone)
1/2 cup unsalted butter, melted
3 Tbsp. granulated sugar
1/2 cup frozen strawberries in sugar (from 1 [151/2-oz.] pkg.), thawed and drained
3 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (0.8-oz.) pkg. freeze-dried strawberries, finely crushed (about 5 Tbsp.)
1 tsp. vanilla extract
1/4 tsp. grated lemon zest plus 2 tsp. fresh juice (from 1 lemon)
1/3 cup heavy whipping cream
Fresh strawberries and edible flowers

Coat a 9" springform pan with cooking spray. Stir together cookie crumbs, butter, and sugar in a medium bowl until well combined. Press cookie mixture into bottom of prepared pan. Freeze, uncovered, while preparing filling.

Process thawed strawberries in a blender until smooth, about 30 seconds; set aside. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add strawberry puree, condensed milk, freeze-dried strawberries, vanilla, and lemon zest and juice; beat on medium speed until well combined, about 1 minute.

Beat cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture just until combined; spread over prepared crust. Cover and chill until set, at least 4 hours or up to 3 days.

Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Garnish with fresh strawberries and edible flowers. 

 

Melting Onions

Saw this in Southern Living March 2026 issue here

3 Tbsp. unsalted butter, melted
1 tsp. Creole seasoning
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 large (12 oz. each) sweet onions, peeled and cut into 3/4-inch-thick rounds (Vidalia)
3/4 cup chicken stock
1 Tbsp. Worcestershire sauce
1 1/2 tsp. jarred chicken stock base (such as Better Than Bouillon)
Fresh thyme leaves

Preheat oven to 450°F. Whisk together butter, Creole seasoning, garlic powder, paprika, salt, and pepper in a small bowl. Arrange onions in a single layer on a rimmed baking sheet, and brush with butter mixture.

Roast until lightly browned on both sides, about 30 minutes, flipping and brushing with drippings halfway through. Stir together stock, Worcestershire, and chicken stock base in a small bowl. Flip onions; pour stock mixture around onions on pan. Roast at 450°F until onions are very soft, about 15 minutes more. Transfer onions to a platter; drizzle with drippings. Garnish with thyme. 

Aloha Cream Clouds

Found this on the Food Lion website.

1 3.4 oz box Vanilla Instant Pudding & Pie Filling
1 cup cold milk
1 cup Heavy Whipping Cream
¼ cup powdered Sugar
1 12 oz pkg Hawaiian-Style Rolls
1 cup Semi-Sweet Chocolate Chips

In a medium bowl, whisk the vanilla pudding mix with the cold milk until smooth. Set aside for 5 minutes to thicken.
While the pudding sets, combine 1/2 cup heavy whipping cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the pudding until fully combined.
Transfer the pudding mixture to a piping bag or a plastic resealable bag with the corner snipped.
Separate the rolls and using the back of a spoon, create a small hole in the side of each roll. Pipe the filling into the rolls.
Heat the remaining 1/2 cup heavy cream in the microwave or on the stovetop until hot. Do not bring the cream to a boil. Add the chocolate chips and stir until smooth and fully melted.
Dip the tops of the filled rolls into the melted chocolate. Let chocolate harden, about 20 minutes, before enjoying.

Cheesy Baked Asparagus

Found this on the Food Lion website.

1 lb of Asparagus (stem ends trimmed)
2 tbsp of Food Lion Olive Oil
1 tsp Salt
½ tsp of Ground Pepper
1 ½ cups of shredded Extra Sharp White Cheddar Cheese, parmesan, gruyere, or mozzarella

Preheat the oven to 425°F. Arrange the asparagus in a single layer in a 9x13 inch baking dish. Drizzle with the olive oil and season with the salt and pepper.
Bake until light golden brown and crisp-tender, about 12-15 minutes. Sprinkle the cheese evenly over the center of the asparagus. Continue to bake until the cheese is melted, about 2-3 minutes.

Little River Quiche

This was the first quiche that we ever tried to make in our own, and the recipe was given to us by Patricia Shelton at a prayer breakfast one morning while we were attending Little River Baptist Church in Montpelier. It’s taken me just a little bit to get this recipe into our files (roughly since 2019) but it’s our go to every time we want to make quiche. We rarely make it the same way twice and you can feel free to substitute in whatever you want. I put Patricia‘s recipe at the bottom and how we make it just below. It’s a great recipe to use leftover vegetables, but taylor to what you prefer. 

~1# bacon or ham or diced lunch meat, really use what you have or want

1c shredded mozzarella 

1c shredded cheddar, Colby Jack, pepper jack, etc 

4-6 eggs

1 c raw whole milk, maybe more if it gets too thick

1c broccoli or more, use what you have

Salt and pepper

1 deep dish pie crust

Mix eggs and milk together Until smooth. Add cheese, meat, broccoli. Salt and Pepper for what your family likes. Cook on a sheet pan in a 350° oven for 40 minutes or until set. We often make two, so it will need to cook longer.

Make-ahead Ham & Cheese Quiche

1# Cubed ham

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese or colby jack cheese

4 eggs

8oz. Whipping cream

1 deep dish pie crust

1. Lightly beat eggs and cream until yolks are blended into cream, add ham and cheese and mix well. 

2. Cover in bowl and refrigerate over night.  3. Next morning pour into pie crust, and bake at 350 for 40 minutes. Serve hot or room temperature.

Chocolate Chess Pie

Found in SL November 2024 here

 

1/4 cup unsalted butter
1/4 cup semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 cup unsweetened cocoa
2 Tbsp. all-purpose flour or fine yellow cornmeal
1 frozen piecrust (such as Marie Callender’s), parbaked according to pkg. instructions
Whipped cream

Preheat oven to 350°F. Melt butter and chocolate chips in a large microwavable bowl on HIGH in 30-second intervals, stopping to stir between each, about 1 minute total.
Whisk brown sugar into chocolate mixture. 

Whisk in eggs, 1 at a time, until fully incorporated.
Stir whipping cream, vanilla, and salt into chocolate mixture.
Sift in cocoa and flour (or cornmeal, if you prefer a little more texture); whisk just until combined.
Pour mixture into parbaked piecrust.
Bake in preheated oven until center is puffed but still jiggles slightly, 35 to 40 minutes. 

Let cool completely before slicing, about 1 hour, 30 minutes. Serve with whipped cream. 

Classic Gravy

Found in SL November 2024 here

 

2 Tbsp. canola oil
Neck and giblets from a whole turkey
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
1/2 cup dry white wine
6 cups unsalted chicken stock, plus more if needed
4 flat-leaf parsley sprigs
4 thyme sprigs
2 fresh bay leaves
1/2 cup pan drippings from any roasted turkey, divided
Butter, if needed
1/4 cup all purpose flour
Salt and black pepper to taste

Heat oil in a large pot or Dutch oven over medium-high. Add turkey neck and giblets, onion, carrots, celery, and garlic.

Cook, stirring occasionally, until turkey pieces are browned, about 8 minutes. Add wine, scraping to release any browned bits. Cook, stirring often, about 1 minute.
Add stock, parsley, thyme, and bay leaves. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, undisturbed, until reduced by about half, 30 minutes.
Pour stock mixture through a fine mesh strainer into a large heatproof bowl; discard solids. (Add more stock as needed to yield 3 cups.)
Strain drippings; discard solids. Let stand 5 minutes; spoon fat from liquid. Set aside fat and drippings separately.
Heat 3 tablespoons reserved fat in a saucepan over medium (add butter as needed to yield 3 tablespoons fat). Add flour, and cook, stirring constantly, until toasted, 2 to 3 minutes.
Gradually pour reserved stock into flour mixture in a thin, steady stream, whisking constantly. Whisk in reserved drippings. Cook, stirring often, until thick enough to coat the back of a spoon, 10 to 15 minutes. Season with salt and pepper to taste.

Faux Smoked Turkey with Chipotle Maple Glaze

Found in SL November 2024 here; called I Can't Believe It's Not Smoked Turkey in the magazine.

 

1 12-14# turkey
5 Tbsp. kosher salt
1 Tbsp. granulated sugar
2 tsp. black pepper
1 tsp. garlic powder
2 Tbsp. smoked paprika, divided
3/4 cup butter, softened, divided 
3 garlic cloves, finely chopped (about 1 Tbsp.)
1 canned chipotle pepper in adobo sauce, finely chopped, plus 2 Tbsp. adobo sauce from can, divided
1 tsp., plus 1/4 cup maple syrup
1 tsp. chopped fresh oregano, plus 2 sprigs, divided
1 tsp. chopped fresh sage, plus 2 sprigs, divided
2 Tbsp. canola oil
1 8oz smoked ham hock
1 tsp. Worcestershire sauce
Fresh oregano and sage sprigs (optional)

Remove giblets and neck from turkey; set aside for gravy, if desired. Pat turkey dry. Stir together salt, sugar, pepper, garlic powder, and 1 teaspoon of the smoked paprika in a small bowl. Sprinkle over turkey and in cavity. Place turkey on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 12 hours or up to 36 hours.

Remove turkey from refrigerator; let stand at room temperature 1 hour. Preheat oven to 350°F with rack in lower third position. Set a roasting rack inside a large roasting pan.

Stir together 1/2 cup of the butter; chopped garlic; 1 1/2 teaspoons of the chopped chipotle pepper; 1 teaspoon each of the maple syrup, chopped oregano, and chopped sage; and 2 teaspoons of the smoked paprika in a medium bowl until combined. Set aside. Stir together canola oil and 2 teaspoons of the smoked paprika in a small bowl until combined, and set aside.

Loosen skin from turkey breast and thighs; spread the butter mixture under skin, being careful to avoid tearing the skin. Rub oil mixture all over turkey. Tuck wing tips under; transfer turkey to prepared roasting pan, breast side up. Stuff ham hock and oregano and sage sprigs in cavity. Tie legs together with kitchen twine; loosely cover turkey with aluminum foil. Roast in preheated oven for 90 minutes.

Glaze: Meanwhile, heat the Worcestershire sauce and remaining 1/4 cup each butter and maple syrup, 2 tablespoons adobo sauce, and remaining 1 teaspoon smoked paprika in a small saucepan over medium-low. Cook, stirring occasionally, until butter is melted and mixture is smooth.

Uncover turkey; brush with butter mixture. Roast, uncovered, until a thermometer inserted into thickest portion registers 160°F, 1 hour to 1 hour, 30 minutes, brushing with butter mixture every 20 minutes.

Transfer turkey to a cutting board; reserve drippings for gravy. Let rest for 30 minutes before carving. Garnish with oregano and sage, if desired.