THANKSGIVING

Thanksgiving Dinner

3 days before: thaw turkey, if frozen.

Wednesday: clean turkey, make the brine and soak overnight in cooler.
Wednesday: make pies, stuffing, casserole, cranberries and rolls

Thanksgiving morning:

Make stuffing, stuff bird 

Turkey in @ _______ check temp for 161 @ _______.

See chart below

Dinner Menu

Turkey

Rosemary gravy

Stuffing- this year we are trying sausage mushroom stuffing- Make Thursday morning

Truffle mashed potatoes- Make right before the bird is done

Sweet potato casserole- Prep Wednesday (top with streusel and bake in OVEN after turkey)

Broccoli OR green bean casserole- Prep Wednesday (top with topping and bake in OVEN after turkey, while turkey rests)

Butternut squash with amaretto cookie topping- Make Wed

Cranberries -Make Wed

Rolls

Dessert Ideas

Apple pie

Pumpkin pie

Chocolate pie

Espresso and Bailey’s

Mulled spiced wine

Homemade eggnog and whipped cream

Turkey Tips

Unstuffed Turkey

8 to 12 pounds -- 2 3/4 to 3 hours

12 to 14 pounds -- 3 to 3 3/4 hours

14 to 18 pounds -- 3 3/4 to 4 1/4 hours

18 to 20 pounds -- 4 1/4 to 4 1/2 hours

20 to 24 pounds -- 4 1/2 to 5 hours

Stuffed Turkey 

8 to 12 pounds -- 3 to 3 1/2 hours

12 to 14 pounds -- 3 1/2 to 4 hours

14 to 18 pounds -- 4 to 4 1/4 hours

18 to 20 pounds -- 4 1/4 to 4 3/4 hours

20 to 24 pounds -- 4 3/4 to 5 1/4 hours

The turkey is done when the meat thermometer reaches the following temperatures:

~180 degrees deep in the thigh. At this temperature, juices should be clear, not reddish pink, when thigh muscle is pierced deeply.

~165 degrees in the center of the stuffing, if turkey is stuffed. When the stuffed turkey is done, remove turkey from the oven and let the turkey with stuffing stand 15 minutes.

Where Does the Meat Thermometer go?

~The tip of the meat thermometer should be placed in the thigh muscle just above and beyond the lower part of the thighbone but not touching the bone, and it should be pointing toward the body. For the stuffing temperature, the tip of the thermometer should be in the center of the body cavity.

~When using an oven-safe meat thermometer, insert the thermometer in the deepest part of the thigh prior to placing the turkey in the oven and leave in while roasting. Position the thermometer so it can be read while the turkey is in the oven.

~When using an instant-read meat thermometer, do not leave the thermometer in the turkey during roasting. Insert in thigh and/or stuffing to take the temperature.

The Turkey

1 (18 pound) turkey

For the brine:

1 C kosher salt                                                   

½ C light brown sugar                                                  

16 C vegetable stock (4- 32 oz containers)    

1 T black peppercorns                         

1 ½ t allspice berries                       

1 ½ t chopped candied ginger                  

1.5 gallon heavily iced water                 

For the aromatics:

1 red apple

1/2 onion, sliced

1 cinnamon stick

1 C water

4 springs of rosemary

6 sage leaves

If you do not have a pre-brined turkey:

2 to 3 days before roasting:

~Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

~Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

The night before you'd like to eat:

~Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Thanksgiving Day:

~Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

~Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

~Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and warm stovetop for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. 
~Stuff bird with stuffing, and sew shut with butcher string.
~Tuck the wings underneath the bird and coat the skin with oil.

~Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 325 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 4 to 4 ½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Gravy

3 C turkey broth

1 C red wine

1/3 cup all-purpose flour

1 tablespoon fresh herbs, thyme or rosemary- wrapped in cheesecloth.

Kosher salt

Freshly ground black pepper

~Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan along with rosemary wrapped in cheesecloth. Whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Season with salt and pepper.

Grocery List

Butter           

Cream or 1/2 and 1/2 

Eggnog

Whipped cream

8 oz. cream cheese (for broccoli casserole)

Mascarpone (for squash)

Shredded cheddar (for broccoli)

2 Dozen Eggs (8 for eggnog, 12 for deviled eggs, 2 for broccoli casserole)

Ritz crackers (for broccoli casserole)

Turkey (18 pound)

Italian sausage (for stuffing)

Cornbread Stuffing mix

4 containers (16 cups) Veggie stock (8 C for brine)

2 containers (8 cups) turkey stock (for gravy and stuffing)

Amaretto cookies (for squash)

Mulling spice (for wine and aromatics)

Kosher salt (1 C for brine)

Brown sugar

Mini marshmallows (for sweet potatoes)

Allspice

Peppercorn

Cinnamon

Truffle oil (for mashed potatoes)

Balsamic vinegar (for onions)

8 sage leaves (6 for turkey, 2 for squash)

6 sprigs of rosemary (for turkey and gravy)

Bag of sweet onions

Celery

Bag of apples

5 pound bag of potatoes

6 large sweet potatoes

2 butternut squash

Package of mushrooms (for broccoli casserole and stuffing)

2 pounds of broccoli

Whole cranberries

Iceberg lettuce for sandwiches

White bread for sandwiches

Bourbon

Wine

Amaretto

Bailey's

Make sure to have:

Cheesecloth

Butcher string and needle

Fat separator

Roasting pan

Turkey rack

Meat thermometer

Platters