Posted by euphonia

Thanksgiving 2014

Menu
Shopping List
  • 10-12lb organic heritage turkey
  • 5 Carrots (3 for gravy, 2 for jook)
  • 13 Celery Stalks (4 for turkey, 6 for stuffing, 3 for jook)
  • 5 Onions (3 for turkey & gravy, 2 for stuffing)
  • 7 1/4 C chicken stock (6 for gravy, 1 1/4 for stuffing)
  • 1 14oz package of seasoned stuffing cubes (stuffing)
  • 2 stick of butter (1 stick for stuffing, 3 Tbsp for turkey)
  • 16 oz heavy cream (3/4 C for pie, 1 C for whipping cream)
  • 3/4 C whole milk (for pie)
  • 3 eggs (for pie)
  • 15oz can of pumpkin (for pie)
  • 3.5 lbs russet potatoes (mashed potatoes)
  • 6 cloves of garlic (mashed potatoes)
  • 16oz (2 cups) of half and half (for mashed potatoes)
  • 6oz grated parmesan (mashed potatoes)
  • 1lb cranberries (cranberry sauce)
  • 1 orange (cranberry sauce)
  • 1/4C 100% cranberry juice (cranberry sauce)
  • 3lbs sweet potatoes / yams (sweet potatoes)
Leftovers
Make pie crust & freeze
Make chocolate chip cookies & freeze pre-scooped batter
Make spicy salty mixed nuts

Sunday 5:00pm
Turkey
  • Spatchcock the turkey (slideshow & video) by using kitchen shears to cut along on each side of the backbone , cutting out the wishbone, then flipping over and pressing down on the breast until it lays flat. 
  • Rinse the turkey under cold water then pat dry.  
  • Combine 2.5-3 Tbsp of kosher salt (use 1 Tbsp per 4lbs of bird), 1 tsp of baking powder, and 1 tsp of ground black pepper. Season the turkey, getting into the nooks and crannies.  Carefully separate the skin from the meat on the breast and thighs and rub the seasoning onto the meat under the skin.  Store in fridge uncovered on a sheet of parchment paper.
Wednesday
Gravy (1 hour 15 min)
  • Roughly chop the neck, backbone, and giblets (minus the liver). 
  • Quarter 3 onions and roughly chop 4 celery stalks then refrigerate 2/3 for the turkey.
  • In a pressure cooker, saute the neck, backbone, and giblets over medium high heat until lightly browned, about 5 minutes.  
  • Add in the 1/3 of the onions, carrots, and celery and continue cooking until softened and lightly browned, about 10 more minutes.
  • Pour in 6 cups of chicken stock and add in black peppercorns, 2 bay leaves, and sprigs of thyme. Pressure cook at the first line for 1 hour.
  • Strain into a 4 cup liquid measure cup. Discard solids and refrigerate
Stuffing (30 min)
  • While the stock simmers, dice 2 onions and 6 celery stalks for stuffing.  
  • Over medium heat, melt 1 stick of butter then saute the onions and celery until soft (about 15 minutes)
Mashed Potatoes 
  • Peel and cut the potatoes into even sized chunks, tossing them into water.  Refrigerate.
  • Grate 6oz of parmesan and refrigerate
Cranberry Sauce: Prepare according to directions

Thanksgiving Day
Rice: Make Rice on a timer for 4:45pm
Sweet Potatoes (15 min prep) 11:15am
  • 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)
Pie (15 min prep, 1.5 hour total) 12:30pm
  • 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 & 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.  
Turkey 1:30pm
  • 90 minutes - 2 hours before roasting take the turkey out of the fridge, pat dry, and allow to come to room temperature on a cooling/roasting rack over a half sheet pan.
Sweet Potatoes (5 min)
  • 5 minutes before the pie is done baking 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
Pie (5 minutes): Remove from oven when done
Sweet Potatoes Continued (After pie is taken out - 50 minutes) 2:10pm
  • Preheat oven to 400°F and place potatoes in the middle rack
  • After 30 min, carefully flip potatoes with thin offset spatula and put back into oven.
  • Roast until second side is browned and potatoes are tender, about 20 minutes longer. 
  • Take sweet potatoes out of the oven and keep in a warm place.
Stuffing (while the sweet potatoes roast)
  • In a skillet over medium high heat, saute the refrigerated celery and onions until heated (about 5 minutes)
  • Transfer to a large bowl and add stuffing cubes, 1/2 C parsley, 1 tsp celery salt, 1 tsp sage, 1 tsp rosemary, 1/2 tsp thyme, and pepper. Stir in 1 1/4 cups hot stock.
  • Butter a 9x13" baking dish then pour the stuffing into the dish.
  • Cover with aluminum foil.
Whipped Cream (While sweet potato roasts)
  • 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. 
  • Refrigerate until ready to serve
Turkey (10 min before sweet potatoes finish)
  • Rub/spray turkey with canola oil
  • Line a half sheet pan with aluminum foil and add the onions, celery, and thyme to cover the pan.
  • Place stuffing under turkey cavities
  • Place the turkey with roasting rack.
Turkey (After the sweet potatoes roast - 1.5 hours) 3pm
  • Adjust oven rack to the middle position and pre-heat oven to 425°F
  • Transfer turkey / stuffing combo to the oven and roast for 30 minutes.  
  • After 30 minutes, reduce oven temperature 350°F and add stuffing to the oven.
  • After 30 minutes, remove stuffing from oven and set aside somewhere warm.
  • Continue roasting until a thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F (about 40-50 minutes more).
Gravy (While turkey roasts)
  • While the turkey is roasting, skim off the fat from the refrigerated stock, retaining 4 Tbsp. Add retained turkey fat and 4 Tbsp of flour to a sauce pan and cook until golden brown over medium high heat (about 3 minutes), stirring constantly. 
  • Slowly whisk in the stock and bring to a simmer.  Reduce until about 4 cups (about 20 minutes)
  • Keep warm.
Mashed Potatoes (while the turkey roasts) 4:00pm
  • In a large pot add the potatoes and cover with 1.5" of water.  Add 2 Tbsp of salt and bring to a simmer.  Cook for about 30 minutes or until the potatoes fall apart with a fork.
  • While the potatoes cook, simmer in a sauce pan over medium heat 6 cloves of crushed garlic and 16 fluid oz (2 cups) of half and half. Remove from heat and set aside
  • When potatoes are done, remove from heat and drain.
  • Add in the cream mixture and parmesan and mash with whisk until desired smoothness.
Finishing Turkey & Gravy (After the turkey roasts - 30 min) 4:30pm
  • When the breast registers 150°F, and the thighs register at least 165°F remove from oven, transfer turkey to new baking sheet, and tent with foil. Rest for 20-30 minutes before carving. Note, must be held at 150°F, for 3.8 minutes while resting to kill all salmonella
Stuffing
  • Bake at 350°F, uncovered for 10 minutes or until the top is golden brown
Gravy
  • Strain and pour pan drippings into a liquid measuring cup. Let settle then skim and discard the fat. 
  • Whisk in the pan drippings into the gravy. Season with salt and pepper according to taste.  
  • Transfer to a cutting board, carve turkey and serve.
5pm

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