Disclaimer- my wife cooks for about 5 holidays during the year and Thanksgiving is one of them. So I'm mostly a bystander. She's doing sweet potato casserole, peas and pancetta, mashed potatoes, stuffing, cherry pie and pumpkin cheesecake. She lets me make the turkey and gravy, so I'll stick to that. I've been doing a spatchcocked turkey from Serious Eats for several years which I love. Tastes great, way less time cooking. Also do a make-ahead gravy from American Test Kitchens.
Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey
Day before, spatchcock turkey. Use neck and backbone for make ahead gravy. Sprinkle turkey with salt and baking powder, put on roasting rack, and leave in fridge for 24 hours, uncovered.
Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil.
Transfer turkey to oven and roast until an instant read thermometer inserted into the deepest part of the breast registers 145°F, and the thighs register at least 165°F, about 75 minutes.
Make-Ahead Turkey Gravy:
Ingedients:
1 tablespoon vegetable oil
Reserved turkey neck and backbone
1 onion, chopped
4 cups low-sodium chicken broth
2 cups water
4 sprigs fresh thyme (see note)
1 bay leaf
4 tablespoons unsalted butter
6 tablespoons all-purpose flour OR
use cornstarch slurry instead of flour/butter
SAUTÉ AND SOFTEN Heat oil in large saucepan over medium-high heat. Cut backbone into pieces. Brown giblets (minus the liver) backbone,and neck for 5 minutes. Add onion and cook until softened, about 3 minutes, then reduce heat to low, cover, and simmer for 20 minutes.
SIMMER AND SKIM Turn heat to high, add chicken broth and water, scrape pan bottom, and bring to boil. Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.
STRAIN AND COOL Pour broth through fine-mesh strainer. Discard solids. Broth can be made in advance and stored in the refrigerator for 2 days.
MAKE ROUX Melt butter in large saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.
ADD BROTH Bring reserved turkey broth to simmer and add to pan, a little at a time, whisking constantly. Simmer gravy, whisking occasionally, until thickened, about 5 minutes. Set aside, covered, until turkey is done. (Gravy can be refrigerated, covered, for 1 day.)
DEFAT AND FINISH Scrape up bits in roasting pan and pour drippings into fat separator. Reheat gravy over medium heat until bubbling. Add defatted drippings. Simmer for 2 minutes until the gravy thickens. Season with salt and pepper. Serve with turkey.
Finally, if anyone is still carving a turkey on the bone, here's the correct way to carve a turkey
Link - (
New Window )
If only Daniel Jones could play football the way you cook.
Best wishes to you for Thanksgiving.
The timing of this is actually perfect and made me look forward to Thursday instead of dreading Tuesday.
Tha k you as always Bill.
yes, now. You can't wait until Thursday to decide what you're going to make
If only Daniel Jones could play football the way you cook.
Best wishes to you for Thanksgiving.
Thanks, Dennis. To you and yours also
Happy Thanksgiving Bill. love these threads
yeah, waiting until the turkey was done to start the gravy always made me nuts.
Appetizers
* Deviled eggs
* Cheese board
* Champagne
Dinner
* Corned bread jalapeno stuffing
* Macaroni & cheese with chorizo
* Mashed potatoes (white)
* Roasted brussels sprouts
* Cranberry dressing w/cognac (cold)
* Dinner rolls
Dessert
* We are making two Pecan pies, and our neighbors are making two Pumpkin Chiffon pies. And then we are going to have them over and share it all with coffee or other alternative beverages (bourbon).
Happy Thanksgiving...
Whether we cook here in NJ or not, I always smoke a breast. Smoked turkey is a treat like no other. I challenge any "fryer" on moisture and flavor.
Anybody who tries it tells me that it's the best turkey they have ever eaten, bar none.
Happy Thanksgiving Bill. love these threads
It's great to have family recipes passed on thru generations. Have a great Thanksgiving, Victor
Be careful with that deep fryer :)
Appetizers
* Deviled eggs
* Cheese board
* Champagne
Dinner
* Corned bread jalapeno stuffing
* Macaroni & cheese with chorizo
* Mashed potatoes (white)
* Roasted brussels sprouts
* Cranberry dressing w/cognac (cold)
* Dinner rolls
Dessert
* We are making two Pecan pies, and our neighbors are making two Pumpkin Chiffon pies. And then we are going to have them over and share it all with coffee or other alternative beverages (bourbon).
Happy Thanksgiving...
Jimmy, if I'm ever in Atlanta, I'm coming by for dinner. I wish I could be like you :)
Have a 10lb prime rib roast (beef prices are absurd lately) that I am dry aging as we speak. I use the 5 mins per pound at 500 degrees system in that the rib roast is cooked at 500 degrees for 50 mins and then the oven is turned off and left alone for 2 hours and 15 mins. I've done this 3 times before and it comes out a perfect rare-med rare every time.
Wife is making:
Cranberry/apple chutney
Sausage and sage dressing
Chocolate/Peanutbutter cheesecake
Strawberry/rhubarb cobbler
Daughter, son, and all their friends are doing other side dishes and a Charcuterie board for earlier in the day
Happy Thanksgiving Bill. love these threads
That stuffing sounds delicious
Quote:
anymore. but my wife is making my grandmothers spinach/sausage/sweet potato stuffing. if we were home i'd make my roasted chestnut soup.
Happy Thanksgiving Bill. love these threads
That stuffing sounds delicious
It is as good as it sounds!
Quote:
it came down to this. In addition to the oven roasted turkey that is being dry-brined right now...
Appetizers
* Deviled eggs
* Cheese board
* Champagne
Dinner
* Corned bread jalapeno stuffing
* Macaroni & cheese with chorizo
* Mashed potatoes (white)
* Roasted brussels sprouts
* Cranberry dressing w/cognac (cold)
* Dinner rolls
Dessert
* We are making two Pecan pies, and our neighbors are making two Pumpkin Chiffon pies. And then we are going to have them over and share it all with coffee or other alternative beverages (bourbon).
Happy Thanksgiving...
Jimmy, if I'm ever in Atlanta, I'm coming by for dinner. I wish I could be like you :)
Ha, bill the door is always open!
Like you though I hardly do any of the cooking during the big holidays. In the whole list above, I am in charge of one single thing...the mac n cheese. My wife and the girls are doing the rest.
Although I did a bunch of the shopping and will carve the turkey. and probable a lot of the dishes :-)
Quote:
On my drive home today I was thinking "I should find a make ahead gravy recipe, so I don't have to stress when I should be entertaining our guests."
yeah, waiting until the turkey was done to start the gravy always made me nuts.
I will only make the gravy after cooking the turkey(or roast). I need the drippings in the pan, using the boiled giblets soup in place of water(except for corn starch mix). Plenty of time to make the gravy while the turkey is standing before carving, IMHO.
Thanks for all your recipes Bill. I do appreciate your insights.
Have a 10lb prime rib roast (beef prices are absurd lately) that I am dry aging as we speak. I use the 5 mins per pound at 500 degrees system in that the rib roast is cooked at 500 degrees for 50 mins and then the oven is turned off and left alone for 2 hours and 15 mins. I've done this 3 times before and it comes out a perfect rare-med rare every time.
Wife is making:
Cranberry/apple chutney
Sausage and sage dressing
Chocolate/Peanutbutter cheesecake
Strawberry/rhubarb cobbler
Daughter, son, and all their friends are doing other side dishes and a Charcuterie board for earlier in the day
Looks like a great menu, Monty. I've done that shut off the oven thing a couple of times, and it came out good, but it still makes me nervous :)
Quote:
In comment 15463252 jamalduff123 said:
Quote:
On my drive home today I was thinking "I should find a make ahead gravy recipe, so I don't have to stress when I should be entertaining our guests."
yeah, waiting until the turkey was done to start the gravy always made me nuts.
I will only make the gravy after cooking the turkey(or roast). I need the drippings in the pan, using the boiled giblets soup in place of water(except for corn starch mix). Plenty of time to make the gravy while the turkey is standing before carving, IMHO.Thanks for all your recipes Bill. I do appreciate your insights.
Thanks 125. I've got my turkey butterflied and cold brining. Used the backbone, neck and giblets to make my stock and made my gravy today. I used a cornstarch slurry rather than a roux cause my dtr and sil are gluten free. I'll add in the turkey dripping tomorrow when I reheat it.
I've only got about a a dozen people looking in here, so I don't see a blog in my future. Plus, I've always said I'm a cook, not a chef. Almost all my recipes a borrowed from great chefs who post on the net.
Who would think EWR was Newark? Have a safe and prompt flight, and a great holiday. As long as you're not the pilot, have as much bread as you'd like :)
This!
Smoked Turkey
Sausage Stuffing
Mashed Potatoes
Whipped Sweet Potatoes
Roast Cauliflower, Brussel Sprouts, Butternut Squash
Collard Greens
Two types of Gravy
Cranberry Sauce & Cranberry Chutney
I cook a lot of food, because I like to give everyone leftovers to take home.
I have 3 20 lb. turkeys, for about 12 people. I de-bone all of the turkeys, roast the bones, and make stock.
I use the stock to make the gravy, and use it to moisten the stuffing. I never cook the stuffing inside of the turkey, for all the usual reasons. (dry turkey, and time) I moisten the stuffing with the stock, and then lay the boneless thighs on top of it all, dot it with shallot & herb butter and bake. The dark meat & stuffing usually is done in an about two hours. In another pan I bake 4 breasts on top of a bed of vegetables, with the same herb butter, they usually are done in about and hour & 15 minutes.
I just realized that forgot to brine the turkey that I am going to smoke. I usually make a cider brine. I'm going to smoke all 6 legs, and all six drum wings, along with 2 of the boneless breasts. I'm going to dry rub them with a red chile rub, and smoke them over pecan pellets.
Dessert is Pumpkin Pie, Pecan Pie, and Chocolate Cream Pie.
No wine drinkers, but we do have bourbon. Looking forward to cracking open a bottle of Weller Full Proof that I picked up last week.
Happy Thanksgiving BBI!
Happy Thanksgiving indeed!
Smoked Turkey
Sausage Stuffing
Mashed Potatoes
Whipped Sweet Potatoes
Roast Cauliflower, Brussel Sprouts, Butternut Squash
Collard Greens
Two types of Gravy
Cranberry Sauce & Cranberry Chutney
I cook a lot of food, because I like to give everyone leftovers to take home.
I have 3 20 lb. turkeys, for about 12 people. I de-bone all of the turkeys, roast the bones, and make stock.
I use the stock to make the gravy, and use it to moisten the stuffing. I never cook the stuffing inside of the turkey, for all the usual reasons. (dry turkey, and time) I moisten the stuffing with the stock, and then lay the boneless thighs on top of it all, dot it with shallot & herb butter and bake. The dark meat & stuffing usually is done in an about two hours. In another pan I bake 4 breasts on top of a bed of vegetables, with the same herb butter, they usually are done in about and hour & 15 minutes.
I just realized that forgot to brine the turkey that I am going to smoke. I usually make a cider brine. I'm going to smoke all 6 legs, and all six drum wings, along with 2 of the boneless breasts. I'm going to dry rub them with a red chile rub, and smoke them over pecan pellets.
Dessert is Pumpkin Pie, Pecan Pie, and Chocolate Cream Pie.
No wine drinkers, but we do have bourbon. Looking forward to cracking open a bottle of Weller Full Proof that I picked up last week.
Happy Thanksgiving BBI!
Lotta stuff there, Drew, but I guess you're used to cooking for big groups. 2 ovens and a 6-burner stove? 12 guests and none are wine drinkers? What are the odds of that? Unless you're hosting your bourbon club :)
and
Smashed sweet potatoes also by Ina
Can't really go wrong with her recipes!
Also, homemade Pumpkin Praline Pie (A family recipe)
https://www.foodnetwork.com/recipes/ina-garten/roasted-turkey-roulade-recipe-1957892 - ( New Window )
https://www.foodnetwork.com/recipes/ina-garten/smashed-sweet-potatoes-recipe-1940513 - ( New Window )
and
Smashed sweet potatoes also by Ina
Can't really go wrong with her recipes!
You sound like Jeffrey :) Enjoy it
So good!
Quote:
Roasted Turkey Roulade by Ina Garten
and
Smashed sweet potatoes also by Ina
Can't really go wrong with her recipes!
You sound like Jeffrey :) Enjoy it
We'll try!
lol
So good!
Did you do turkey instead of chicken?
Quote:
Roasted Turkey Roulade by Ina Garten
and
Smashed sweet potatoes also by Ina
Can't really go wrong with her recipes!
You sound like Jeffrey :) Enjoy it
Try this as well! Truly awesome!
Make-Ahead Cranberry Sauce - ( New Window )
Quote:
In comment 15467153 Grey Pilgrim said:
Quote:
Roasted Turkey Roulade by Ina Garten
and
Smashed sweet potatoes also by Ina
Can't really go wrong with her recipes!
You sound like Jeffrey :) Enjoy it
Try this as well! Truly awesome! Make-Ahead Cranberry Sauce - ( New Window )
Thanks, but I never make cranberry sauce, and I'm smart enough not to tell my wife that she should consider a different recipe :)
You too, GP
Quote:
…panang curry and pad thai.
So good!
Did you do turkey instead of chicken?
Ha, no just chix.
I may do a breast of Turkey so I can have leftover sandwiches this weekend.