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
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
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.
~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