Thanksgiving is one of my favorite and most comforting holidays of the year. It brings family and friends together and allows us to reflect on what makes us thankful, but also to help others who may not be as fortunate. Sometimes that involves helping, volunteering, donating, etc. or it can be as simple as a phone call or a visit just to say hello and to tell someone that they are loved and valued. These actions can make all the difference in the world for someone less fortunate this holiday season.
Our annual Friendsgiving was held this past weekend and was a wonderful evening not just because of the company, but because it was a true group effort and everyone contributed to the menu. My personal contributions included some new recipes that were simply amazing such as my Herbed Citrus Butter Roasted Turkey (with a new cooking method which I will detail), Homemade Onion-Garlic-Sage Turkey Gravy, Cranberry Jalapeño Mushroom Bread Pudding with Bacon and Gruyere, Garlic Parmesan Mashed Potatoes, and Roasted Brussels Sprouts Three Ways. Sounds like a lot. But ALL are easy and anyone can make them!
Herbed Citrus Butter Roasted Turkey
This was one of the most delicious and juiciest turkeys I have ever cooked or eaten. There are so many different methods to a great turkey and some people swear by one or the other. This year, I tried a hybrid of several different cooking methods and based on the results, this will now become my new go-to method. I will share with you how I made it.
I started with an eighteen pound turkey which I bought frozen and allowed to thaw over several days in the refrigerator. I then removed the neck and giblets before placing the entire turkey into a large pot to brine. If you have never brined a turkey, you are definitely missing out. It is not difficult and it makes a world of difference if you want moist and flavorful meat.
My favorite brine is Ree Drummond's (aka The Pioneer Woman's) Turkey Brine. (Click for her recipe.) The only issue with her recipe is the amount of time that is required. The whole process takes over a day but I did not have that much time due to my work schedule. I needed to shave off several hours to make it work, yet still allow enough time for the turkey to brine. Ree's recipe says to bring all ingredients to a boil, allow to come to room temperature, and then refrigerate until very cold before ever adding the turkey. That alone takes several hours. My solution: Bring all of the ingredients to a boil, minus three-quarters of the water. Once the mixture came to a boil, I allowed it to sit for several minutes and then added the rest of the cold water which immediately brought down the temperature. Once I added the turkey (which was still ice cold from thawing), the brine was almost instantly at the proper temperature. I refrigerated it overnight and the next morning it was ready for the roasting pan!
Once the turkey was brined, I soaked it in clean water and then rinsed thoroughly to remove any excess brine. I patted it dry, sprinkled salt and pepper inside and out, filled the cavity with aromatics such as lemon wedges, onion wedges, garlic, thyme sprigs and rosemary sprigs, trussed the legs with twine, and tucked the wings under the thighs. I added carrots, celery, onions, garlic, and two cups of chicken stock to the pan under the rack, covered tightly in foil, and roasted at 275 degrees for ten minutes per pound (almost three hours.)
After the initial roasting stage, I removed the turkey and uncovered it. At this point, it was almost cooked. (It cooked faster because of the chicken stock in the bottom which helped to steam it, yet keep it from becoming dry.)
The final step was something that I had seen and always wanted to try - a butter blanket! I melted several sticks of butter with fresh garlic, lemon-lime-orange zest, thyme, rosemary, onion powder, salt, and pepper. I took a piece of cheesecloth, soaked it in the melted butter, squeezed out the excess, and blanketed the turkey. I increased the oven temperature to 350 degrees and used a baster to spread the rest of the butter on the blanket before returning it to the oven. I roasted it until it was golden brown, basting every fifteen minutes using the juices in the pan, until the meat registered 165 degrees in the thickest part of the thigh. This only took around an hour. (If you leave out the vegetables and chicken stock during the initial cooking phase, it will likely take a bit longer so plan accordingly!)
I would say the results speak for themselves. This turkey was so flavorful, juicy, and gorgeous. This is now MY go-to method for roasting all future turkeys.
2. Homemade Onion-Garlic-Sage Turkey Gravy
I made a base using red onions, garlic, and butter. Once sautéd, I added flour, chicken stock, a touch of cognac, sage leaves, and bay leaves. Once it came to a boil, simmered, and thickened, I checked for seasoning, cooled it and stuck it in the refrigerator. When the turkey was finished, I removed it from the pan to rest and put the pan on the stove top. I removed the solids, added a cup of white wine to the buttery juices, and let it cook for a few minutes. I then added the base that I had made earlier and cooked until it was thickened. Easy and perfect! (Except for someone mixing it up with the caramel sauce and pouring it on the turkey, but that is a story for another day, or see my Tuesday Facebook post!)
3. Cranberry Jalapeño Mushroom Bread Pudding with Bacon and Gruyere
Next up was my new spin on bread pudding. I cubed a small sweet potato bread loaf and baked until slightly golden and crispy, around fifteen minutes.
While the bread was in the oven, I sautéd diced shallots and seeded jalapeños in a combination of butter and bacon fat that I rendered from six slices of bacon that I made earlier.
Once softened, I added fresh garlic, cremini mushrooms, salt, and pepper. I cooked until the mushrooms were tender and had released most of their liquid and then added a few tablespoons of sherry for added flavor and to deglaze the pan.
I combined four eggs, one and a half cups of heavy cream, one cup of shredded gruyere cheese, the cubed bread, and the vegetable mixture in a large bowl. I also added one half cup of dried cranberries and the crumbled bacon from earlier.
I let it sit for thirty minutes so that the bread could soak up the custard and then I poured it into a baking dish, sprinkled with another cup of gruyere, and into a 350 degree oven for approximately fifty minutes, or under golden and bubbly.
It was crispy on top, creamy in the middle, and absolutely delicious. The hint of sweetness from the bread and cranberries complimented the cheese, jalapeños, and mushrooms. Extremely well balanced!
4. Garlic Parmesan Mashed Potatoes
I think it is an unwritten law that any Thanksgiving menu must include some type of potato. Instead of plain mashed potatoes, I kicked it up a few notches. I peeled and cut five pounds of yellow potatoes into half-inch pieces. I added them to a pot of cold water along with the peeled cloves from one head of garlic and a generous pinch of salt. I brought it to a boil and cooked until the potatoes and were fork tender, about twenty minutes. I drained them and allowed them to steam for a few minutes in the pot to remove the excess moisture. I processed the potatoes and garlic through a food mill which produced the perfect fluffy consistency. The final step was to add scalded milk and melted butter, a cup of grated parmesan cheese, salt, pepper, and fresh chives. Perfection.
5. Roasted Brussels Sprouts Three Ways - Buffalo, Maple-Dijon, and Creole
My final contribution to the menu was Brussels sprouts, but I decided to make them three ways: buffalo bacon, maple-Dijon, and cajun. I simply cut the sprouts in half, tossed them and the loose leaves with olive oil, salt, and pepper and then roasted them at 350 degrees for twenty-five minutes, flipping halfway. I made homemade buffalo sauce by cooking hot sauce, two tablespoons of butter, and a pinch of cayenne over low heat for a few minutes until combined. Next I combined olive oil, Dijon mustard, and maple syrup over low heat, also for a few minutes until combined. For the cajun sprouts, I combined softened butter with Dijon, the zest of one lemon, one clove of grated garlic, Old Bay seasoning, and pepper.
When the sprouts were done, I divided them into thirds and tossed each with one of the sauces or butter mixture. I crumbled blue cheese and crispy bacon over the buffalo sprouts. So much flavor in one serving dish!
Other homemade dishes on the menu were prepared by our guests and included cornbread, crab-bacon-ham macaroni and cheese, giblet gravy, cognac peas, cranberry orange horseradish relish, burnt cheesecake with caramel sauce, apple cake, pumpkin pie, and Autumn cocktails.
This was a truly special meal and a total group effort. There were nine of us, yet by the end of the night, there were barely enough for leftovers. Now THAT is the sign of a kitchen success! I wish each and every one of you a happy, safe, and healthy Thanksgiving holiday.
Commentaires