Thanksgiving 2013
Menu
5. Pie
1. Prepare stuffing.
1. Take Turkey out, wash off brine and pat dry. Create a ziplock of ice and water and place over breasts (ATK method). Leave at room temperature for 1 hour. 40 mins in, preheat oven to 500 °F
1. Roast Turkey (2 hours): 3pm - 5pm
8. Churn Ice Cream
9. Carve Turkey
Finish! 6:30pm
Note:
Everything came out great. I skipped the salt in the stuffing because it comes out too salty otherwise. Gravy was good, I thought it was burnt, but it wasn't. Use double the amount of flour (4tbsp) and only like 1.5 cups of stock.
- Turkey (8-16 hour brine, 3 hours of roasting)
- Gravy: 1, 2, 3
- Stuffing: 1, 2
- Rice
- Cranberry Sauce - Canned
- Pumpkin Pie
- Maple Ice Cream with Salty Buttered Nuts (Jeni's p114)
- Roasted Sweet Potato
- Turkey cranberry sandwich
- Roasted Sweet Potato (bring along raw potatoes and cook them in the fire)
- Start packing for camping trip
- Defrost turkey in freezer
- Prepare turkey brine
- Prepare giblet stock
- Prepare pie dough, roll into plate, cover air tight with saran wrap, and freeze
- Prepare ice cream base
- Brine turkey (11pm - 3pm = 16 hours)
- Rotate turkey
- Make stuffing
- Brine turkey (8-16 hours) 7am - 3pm = 8 hours
- Roast turkey (3 hours - 500 for 30 min, 350 for 2.5hr)
- Place sweet potatoes in hot water (1 - 3 hours)
- Pre-bake pie crust & Prepare pumpkin pie filling
- Bake sweet potatoes (1 hour - 400 degrees) & pumpkin pie (1/2 hour - 400 degrees)
- Make cranberry sauce (1/2 hour)
- Churn ice cream
- Make rice
Sunday
1. Create a giblet stock:
- Heat oil in a pressure cooker over medium heat. Add the neck and back bone and saute for 5-6 minutes until browned.
- Add the giblets (NO SALT). Cook 4-5 minutes. Pour in 5 cups of chicken stock and add thyme, rosemary, bay leaf, and black peppercorns. Put on pressure cooker top and cook at pressure line 1 for 30 minutes.
- Strain and discard all solids except for the giblets. Chop the giblets and set aside.
- Refrigerate all once cooled
2. Make pie dough. Prick holes in bottom of crust with fork
3. Make brine
Wednesday
1. Make ice cream base
2. Brine turkey
3. Make stuffing
Thursday
0. Make Rice on a timer for 6pm5. Pie
- Preheat the oven to 350°F degrees. Ensure crust was in the freezer for at least 30 min so the crust won't slide down the sides. Prick holes in the bottom of the crust with a fork. After that, line the crust with parchment paper or foil and fill at least 2/3 full with dry beans. Bake for 20 minutes then remove from oven. Carefully remove the pie weights and liner then place back into the oven for 10 minutes or until the crust is golden.
- Adjust one rack to lowest position and one to middle rack & preheat to 400°F
- Prepare filling: Whisk following together over medium heat in a medium sauce pan.
- 15oz pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- When the pumpkin begins to cook, whisk in the 1 cup (200g) dark brown sugar.
- Add 3/4 cup heavy cream, 3/4 cup whole milk and continue to whisk. Remove from heat when it starts to sputter
- In a large bowl, whisk 3 eggs.
- Slowly whisk in the pumpkin mixture into the bowl.
- Pour the filling into the prebaked crust.
- Place pie on lowest rack & potatoes in middle rack, and leftover stuffing with potatoes.
- Bake for 25 minutes until a knife inserted 1" away from the crust comes out clean and the top is golden brown. The center will still be jiggly and probably a little wet.
2. Sweet Potatoes (15 min)
2pm- Slice Sweet Potatoes into 1/2-inch disks or 1/2-inch chunks
- Bring 3 quarts water to a boil in a large saucepan over high heat. Remove from heat and add 1 quart room temperature (70°F) water to pot.
- Immediately add potatoes to pot and cover. Place in warm spot in kitchen for at least 1 hour, and up to 3. (Keep 135 - 170°F)
4. Prep Potatoes (15 min)
- Drain sweet potatoes and transfer to large bowl.
- Toss with olive oil, and season to taste with salt and pepper.
- Spread sweet potatoes on two rimmed baking sheets
7. Potatoes Continued (After pie is taken out - 1/2 hour)
- After 30 min, carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Serve immediately.
1. Prepare stuffing.
- Line turkey cavity with cheese cloth. Fill with stuffing and microwave on high till 175°F (10 min), checking every 2-3 min. Place leftovers into a pan to bake along side turkey.
1. Take Turkey out, wash off brine and pat dry. Create a ziplock of ice and water and place over breasts (ATK method). Leave at room temperature for 1 hour. 40 mins in, preheat oven to 500 °F
1. Roast Turkey (2 hours): 3pm - 5pm
- Preheat 500°F
- Prepare aromatics: Microwave sliced apple, 1/4 onion, 1 cinnamon stick, 1 cup water
- Wash off brine, pat dry and rub with canola oil: place on rack in roasting pan
- Stick aromatics, rosemary, sage into cavity
- Tuck wings under bird
- Prepare breast shield made of aluminum foil
- Put probe into thickest part of breast, Roast 30 minutes at 500°F, then stick on triangle & then cook at 350°F until it reaches 150°F (must be between 145-150°F for 15 minutes)
3. Whip cream
- Place metal mixing bowl and metal whisk into freezer for 10-15 minutes.
- Place the 2 Tbsp sugar into the mixing bowl and add the 1 cup heavy whipping cream. Whisk on high until the cream reaches soft / firm peaks.
6. Gravy
- Take the turkey out of the roasting pan
- Place the roasting pan over 2 burners on medium heat. Add the 3 3/4 C of giblet stock and whisk, scraping the bottom of the pan until all bits have come loose. Cook for 2-3 minutes to reduce slightly.
- Transfer liquid to a separate container and skim the fat into a separate bowl.
- Return 2/3 - 3/4 C of fat to the pan and place over medium high heat.
- Add the 1/3C all-purpose flour and whisk to combine. Cook, whisking continuously, until mixture starts to thicken and become smooth (2-3 min).
- Gradually add the liquid back to the pan and whisk until smooth and you have reached the desired consistency (5-6 min).
- Add 1 Tbsp of fresh herbs like oregano, thyme, or rosemary. Add in minced giblets (minus the kidney).
- Taste for salt and pepper
9. Carve Turkey
Finish! 6:30pm
Note:
Everything came out great. I skipped the salt in the stuffing because it comes out too salty otherwise. Gravy was good, I thought it was burnt, but it wasn't. Use double the amount of flour (4tbsp) and only like 1.5 cups of stock.