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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Juicy Roast Turkey Recipe with Maple Gravy

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Juicy Roast Turkey Recipe with Maple Gravy
Buttery, garlicky, perfectly juicy and tender Roast Turkey bursting with incredible flavors! This turkey recipe doesn’t require brining, and with our foolproof method, you can roast a beautiful, succulent turkey every time.
Juicy Roast Turkey Recipe with Maple Gravy
Prep Time 30 mins
Cook Time 3 hrs 20 mins
Resting Time 30 mins
Total Time 3 hrs 50 mins
Course: Dinner
Cuisine: American
Keyword: gravy recipe, holiday dinner recipe, roast turkey, thanksgiving turkey
Servings: 12 Servings
Calories: 580 kcal
Author: Katerina | Diethood

Ingredients
FOR THE COMPOUND BUTTER
  • 1 stick (8 tablespoons or 113 grams) butter, softened
  • 1/2 lemon, zested and juiced
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper to taste
FOR THE TURKEY
  • 1 (12 pound) Turkey
  • salt and fresh ground pepper to taste
  • 1 whole bulb garlic, cut in half, horizontally
  • 2 yellow onions, quartered
  • 10 fresh thyme sprigs
  • 10 fresh rosemary sprigs
  • 10 fresh parsley sprigs
  • 4 cups low sodium chicken broth
FOR THE MAPLE GRAVY
  • 2 cups broth and drippings from the bottom of the roasting pan
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons maple syrup
  • salt and fresh ground pepper to taste
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Instructions
  1. Preheat oven to 450F.
  2. Fit a wire rack inside a large roasting pan and set aside. (Most roasting pans come with a wire rack.)
  3. Prepare the COMPOUND BUTTER.
  4. In a medium bowl, combine softened butter, lemon zest, lemon juice, garlic, parsley, salt, and pepper.
  5. Using a fork, mash and stir until well combined. Set aside.
FOR THE TURKEY
  1. Rinse the turkey and pat it dry with paper towels.
  2. Season inside of turkey cavity generously with salt and pepper.
  3. Fill the cavity with halved bulb of garlic (use both halves), quartered onions, and all the sprigs of fresh herbs.
  4. Using your fingers OR the long handle of a wooden spoon, separate the skin from the breast meat, starting at the top of the breast and slide to the right and left, then work your way down.
  5. With your fingers, grab small dollops of the compound butter and rub 2/3 of the butter mixture under the turkey’s skin.
  6. Then, spread the rest of the compound butter around and over the top of the skin.
  7. Tie up the legs with kitchen twine; tuck the wing tips under; transfer turkey to a roasting pan fitted with a rack.
  8. Place a meat thermometer into the bird, beneath the drumstick, deep into the dark meat.
  9. Pour 4 cups of chicken broth inside the roasting pan and transfer turkey to the oven.
  10. Place turkey in the oven and immediately lower the temperature to 350F.
  11. Roast for 40 minutes; remove from oven - close the oven door so you don’t let out the heat – baste the turkey with the drippings from the bottom of the roasting pan.
  12. Place a piece of foil over the turkey breast area and put turkey back in the oven. Cook for 2 1/2 to 3 hours, basting every 40 minutes. Turkey is done when thermometer reads 170F at the thigh, and 160F at the breast.
  13. Remove turkey from the oven; transfer it to a cutting board, cover loosely with foil and let rest for at least 30 minutes.
In the meantime, prepare the MAPLE GRAVY
  1. Pour out the pan juices into a heatproof bowl and skim off the fat.
  2. Set the roasting pan over 2 burners on high heat until sizzling.
  3. Add 1 cup of the pan juices and bring to a boil, scraping up all the browned bits stuck to the bottom. Add the liquid back into the bowl with the remaining pan juices and set aside.
  4. Melt butter in a saucepan and whisk in flour for 1 minute. Add 2 cups of the pan juices to the saucepan and cook (add water or broth if needed to make 2 cups), whisking, until the gravy is thickened; about 5 minutes. Stir in the maple syrup and season with salt and pepper.
  5. Strain the gravy into a gravy boat.
  6. Carve the turkey and serve with the gravy.
Recipe Notes
ROAST TURKEY CHEAT SHEET
  • Let turkey completely thaw before cooking. Frozen turkey will thaw within a few days in the fridge, approximately 24 hours for every five pounds of turkey.
  • For every pound of turkey, you need 13 minutes of cooking time if the turkey is not stuffed. If it’s stuffed, plan 15 minutes of cooking time per pound.
  • Turkey is done when a thermometer registers at 170F in the thickest part of the thigh.
  • Turkey needs to rest 30 minutes to 1 hour before cutting. The longer it sits, the better, because, it will become more tender and it will be much easier to cut.
GRAVY
If gravy is too thick, add more broth, 1 tablespoon at a time. If gravy is too thin, make a slurry with 2 tablespoons cornstarch and 2 tablespoons water. Add to the hot liquid and whisk and stir until incorporated and the gravy thickens.
WW FREESTYLE POINTS: 17 
Reduce points to 14 without the gravy.

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