Thanksgiving
November 27th 2014
Thanksgiving
Turkey:
14 lb turkey
1.5 sticks of butter
1 TSP red pepper
2 TBSP garlic
2 TBSP parsley
2 TBSP thyme
salt and pepper
1 TBSP canola oil
Dry brine mix: Equal parts, about 1 TBSP of salt, pepper, poultry seasoning, garlic powder, oregano
Fresh Poultry blend of herbs, rubber band together
2 cups of chicken broth
flour, 1/4 - 3/4 cup for gravy
Directions:
1. Soften the butter. To make your compound butter, mix in the 2 TBSP parsley, garlic, thyme, and salt and pepper.
2. Remove the giblets and neck of the turkey. Add it to a pot with 2 cups of broth and 2 cups of water. Add 3 sprigs of thyme, 1 tsp red pepper, and salt and pepper. Heat on low for 1-5 hours. This is your primary stock for the turkey.
3. Put your turkey in a roasting pan. Rub the turkey with your dry brine mixture and refrigerate for at least an hour but up to 4 hours.
4. Rub the turkey with your compound butter. Add the herbs in the cavity and rub your turkey with the butter making sure to get some butter under the skin.
5. Cover the ends of the legs and wings with foil to avoid burning.
6. Preheat oven to 325. Put 6-8 ladles of your broth in the bottom of the turkey roaster. Cover your turkey with foil and put in the center most rack.
7. Cook about 3.5 hours total. Leave the turkey alone for about 2 hours under the foil. At that time, uncover the turkey and brush with broth.
8. When there is about 30 minutes left, brush the turkey again with broth and insert the thermometer towards the window of the oven.
9. Keep an eye on that thermometer and take your turkey our when it reads 160 degrees exact. Cover with foil and let rest for at least 45 minutes.
To make your gravy, drain your pan drippings, yes all of them, into a large sauce pan. Heat over medium heat. Start to whisk in a little flour, little by little. Add a little more salt and pepper. Keep whisking and adding flour until you get the desired consistency that you want. Keep warm until ready to serve. The turkey is not going to be hot when you serve it so make sure your gravy is hot so that it warms it back up on your plate.
Sweet Potato Gratin:
Ingredients:
3 large sweet potatoes, peeled
1 large vidalia onion
Canola oil
salt and pepper
4 oz Boar's Head Horseradish cheddar
8 oz. Boar's Head Hickory smoked Gruyere
1 TSP garlic
2 cups of half and half
2 TBSP horseradish (I used the sauce in this case but you can grate fresh)
2 TBSP thyme
butter to brush the baking dish
Directions:
1. Brush a 9x13 pan with butter. When the turkey has about 30 minutes left you want to assemble this casserole so that it is ready to put in the oven when the turkey comes out. So do all of your prep work in advance so you are ready for this.
2. Slice your onion and sweet potatoes in rounds - about 1/2-1 inch.
3. Lay on a cookie sheet. Brush with canola oil and sprinkle with salt and pepper.
4. Stick under the broiler or grill for a few minutes to get some color on the veggies.
5. Mix you milk mixture by adding half and half, thyme, garlic, horseradish sauce, and salt and pepper. Whisk together and refrigerate until you need it.
6. Shred your gruyere cheese and dice your horseradish sauce into small chunks.
7. When it is time to assemble your casserole, sprinkle cheese on the bottom, and then lay our 1/3 of the potatoes and onions. Repeat your layering with cheese and then potatoes and onions. Make sure to leave off at the top with some cheese.
8. I actually added a dash of paprika to the top to add just a little more flavor and color to the dish.
9. Put in a 350 degree oven for 40 minutes covered with foil. Uncover and continue cooking for 15-20 minutes or until bubbly and golden.
10. When I uncovered bu sweet potatoes, I started carving my turkey. The timing worked out perfectly.
Since today's preparation was last minute and there was literally no planning - I just got some Pillsbury Cinnamon Rolls for dessert and they were actually very good.
Today's Holiday wine selection is something that I have been waiting for, check it out:
Quickfire - Top Chef
Cabernet Sauvignon
2009
Napa Valley, California
This wine was produced by the Terlato family. It is a very food-friendly wine that worked out perfectly with this Thanksgiving last minute wingin' it Feast!
Remember that the only person that can make it happen is you! Do the best that you can and map your way to success. I have faith that you have the will, the power, and the dedication to make it happen. I am grateful for what I have everyday.
Enjoy
~Julianne
Thanksgiving
Turkey:
14 lb turkey
1.5 sticks of butter
1 TSP red pepper
2 TBSP garlic
2 TBSP parsley
2 TBSP thyme
salt and pepper
1 TBSP canola oil
Dry brine mix: Equal parts, about 1 TBSP of salt, pepper, poultry seasoning, garlic powder, oregano
Fresh Poultry blend of herbs, rubber band together
2 cups of chicken broth
flour, 1/4 - 3/4 cup for gravy
Directions:
1. Soften the butter. To make your compound butter, mix in the 2 TBSP parsley, garlic, thyme, and salt and pepper.
2. Remove the giblets and neck of the turkey. Add it to a pot with 2 cups of broth and 2 cups of water. Add 3 sprigs of thyme, 1 tsp red pepper, and salt and pepper. Heat on low for 1-5 hours. This is your primary stock for the turkey.
3. Put your turkey in a roasting pan. Rub the turkey with your dry brine mixture and refrigerate for at least an hour but up to 4 hours.
4. Rub the turkey with your compound butter. Add the herbs in the cavity and rub your turkey with the butter making sure to get some butter under the skin.
5. Cover the ends of the legs and wings with foil to avoid burning.
6. Preheat oven to 325. Put 6-8 ladles of your broth in the bottom of the turkey roaster. Cover your turkey with foil and put in the center most rack.
7. Cook about 3.5 hours total. Leave the turkey alone for about 2 hours under the foil. At that time, uncover the turkey and brush with broth.
8. When there is about 30 minutes left, brush the turkey again with broth and insert the thermometer towards the window of the oven.
9. Keep an eye on that thermometer and take your turkey our when it reads 160 degrees exact. Cover with foil and let rest for at least 45 minutes.
To make your gravy, drain your pan drippings, yes all of them, into a large sauce pan. Heat over medium heat. Start to whisk in a little flour, little by little. Add a little more salt and pepper. Keep whisking and adding flour until you get the desired consistency that you want. Keep warm until ready to serve. The turkey is not going to be hot when you serve it so make sure your gravy is hot so that it warms it back up on your plate.
Sweet Potato Gratin:
Ingredients:
3 large sweet potatoes, peeled
1 large vidalia onion
Canola oil
salt and pepper
4 oz Boar's Head Horseradish cheddar
8 oz. Boar's Head Hickory smoked Gruyere
1 TSP garlic
2 cups of half and half
2 TBSP horseradish (I used the sauce in this case but you can grate fresh)
2 TBSP thyme
butter to brush the baking dish
Directions:
1. Brush a 9x13 pan with butter. When the turkey has about 30 minutes left you want to assemble this casserole so that it is ready to put in the oven when the turkey comes out. So do all of your prep work in advance so you are ready for this.
2. Slice your onion and sweet potatoes in rounds - about 1/2-1 inch.
3. Lay on a cookie sheet. Brush with canola oil and sprinkle with salt and pepper.
4. Stick under the broiler or grill for a few minutes to get some color on the veggies.
5. Mix you milk mixture by adding half and half, thyme, garlic, horseradish sauce, and salt and pepper. Whisk together and refrigerate until you need it.
6. Shred your gruyere cheese and dice your horseradish sauce into small chunks.
7. When it is time to assemble your casserole, sprinkle cheese on the bottom, and then lay our 1/3 of the potatoes and onions. Repeat your layering with cheese and then potatoes and onions. Make sure to leave off at the top with some cheese.
8. I actually added a dash of paprika to the top to add just a little more flavor and color to the dish.
9. Put in a 350 degree oven for 40 minutes covered with foil. Uncover and continue cooking for 15-20 minutes or until bubbly and golden.
10. When I uncovered bu sweet potatoes, I started carving my turkey. The timing worked out perfectly.
Since today's preparation was last minute and there was literally no planning - I just got some Pillsbury Cinnamon Rolls for dessert and they were actually very good.
Today's Holiday wine selection is something that I have been waiting for, check it out:
Quickfire - Top Chef
Cabernet Sauvignon
2009
Napa Valley, California
This wine was produced by the Terlato family. It is a very food-friendly wine that worked out perfectly with this Thanksgiving last minute wingin' it Feast!
Remember that the only person that can make it happen is you! Do the best that you can and map your way to success. I have faith that you have the will, the power, and the dedication to make it happen. I am grateful for what I have everyday.
Enjoy
~Julianne
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