So for thanksgiving I normally start the prep about 2 days before the big dinner.
Thanksgiving minus 2 days is when I prep and brine the turkey
Thanksgiving minus 1 day is when I bake the desserts and dishes that can be kept overnight (like the sweet potato casserole)
Thanksgiving day I get up bright and early, start with the turkey and go from there.
Here are a few of the recipes I put together for this thanksgiving.
ALSO– I’m sorry that I couldn’t get pictures for everything…I didnt have time, the dishes ran out so fast haha
- hand full of celery stalks
- 2 carrots
- 2 onions
- 12 kg turkey (with giblets)
- brining herbs and salts
- 1 cup of brown sugar
- turkey herbs and rub
- 1 cup of butter (softened)
- 2 apples
- 2 onions
- 2 oranges
- 2 lemons
- Handful of prunes
- 6-8 cups of chicken stock
- 2/3 -1 cup of butter
- 1/4 cup of butter
- 1/4 cup of maple syrup
2. Thoroughly wash the turkey and let it sit while you prepare the brine.
3. In a large pot of water dissolve the brining salt and add onto it a cup of brown sugar. Once all has dissolved add onto it equal parts cold water to cool the brine.
4. Place the turkey in a large brining bag and pour the brine on top. Make sure that the brine is enough to fill the cavity and cover the turkey.
5. Refrigerate the turkey for 48 hours. Rotate the turkey every 12-24 hours.
6. Remove the turkey from the fridge the morning you are planning on baking the turkey. Wash the turkey to remove the brine and spices. Pat it dry and let it go down to room temperature.
1. Preheat the oven to 390 F (200 C)
2. In a small bowl mix the one cup of butter with the turkey herbs mix.
3. Season the cavity of the turkey and cut up the onions, prunes, apples, oranges and lemons and stuff them into the cavity.
4. This is where it gets a bit messy. Using your fingers gently separate the skin from the meat of the turkey and start to rub in the butter herb mix. remember to do the thighs as well as the breast.
5. Rub the remaining butter herb mix on the outside of the turkey. Using cooking rope, tie up the legs.
6. In a large cooking tray cut up the onions carrots and celery stalks and scatter them on the bottom of the pan. Place the neck and the turkey into the large pan and let it bake for the first 2 hours uncovered.
7. Melt the butter and mix it with the warmed chicken stock, use this mix to baste the turkey every 30 minutes.
8. After 2 hours of baking, tent the turkey with aluminum foil to prevent it from over browning or burning before fully cooking though.
9. After about 6 hours of baking check the temperature of the turkey, it should be 165 F (74 C) to be fully cooked. I check 3 different parts of the turkey to make sure. NOTE: do not let the thermometer touch the bone as that will give you a higher reading.
10. right before you are going to pull out the turkey (last 40 min) using a brush, mix the 1/4 cup of butter and 1/4 cup of maple syrup and brush it onto the turkey. Do it once or twice.
11. When the turkey is fully cooked remove it from the oven, keep it tented with the aluminum foil and let it rest in a warm area till serving.
12. Right before serving, brush it down with the maple butter mix one last time and Serve.
- Turkey drippings
- Vegetables on the bottom of the pan
1. After removing the turkey and letting it rest, strain the turkey dripping in a deep pot and scoop up the vegetables on the bottom of the pan and blend them in a blender.
2. Remove all the excess fat from the top of the gravy. Then spoon the dark gravy into the blender to smooth out the vegetables that have been pureed.
3. Return the gravy mix into the pot and let stay warm till its ready to serve.
- 1 corn loaf of bread
- 2 small focaccia loaves of bread
- 4 tbsp of butter
- 4 celery stalks
- 1-2 onions
- 3 large carrots
- 1 cup of prunes (chopped)
- 2 garlic cloves (minced)
- Salt and pepper
- 2 ½ cups of chicken broth
- Turkey giblets
- Pecans to sprinkle on the top
1. Preheat the oven to 400 F (200 C).
2. Cut the loaves of bread into small bite size pieces and bake them on a baking sheet for about 10 minutes or until golden brown and crispy. Then set them aside.
3. In a large pot, melt the butter and add the onions and garlic and cook them for about 5 -7 minutes till soft. Add in the celery, and carrots and cook them for an additional 5 minutes then add ½ a cup of chicken stock.
4. When the stock reduces, add the chopped giblets and prunes to the vegetable mix.
5. Let them simmer for 3-4 minutes.
6. Add the remaining stock and let it come to a simmer.
7. When coming to serve, add the toasted bread into the pot with the giblets and vegetables, season well and serve in a deep dish.
8. Toss some herbs and pecans on the top to add flavor and color.
- 2 kgs of Potatoes
- ½ cup of butter
- 1 cup of heavy cream
- Salt, garlic powder and pepper (to your liking)
1. In a large pot of salted water bring your peeled and cubes potatoes to a boil till the centers are tender.
2. Drain the potatoes from the pot and place them into a bowl
3. Using a potato ricer, pure the prepared potatoes back into the pot (off the heat).
4. Add the butter and heavy cream and stir till all combined.
5. Season with salt pepper and garlic powder to your liking.
6. Serve warm with a protein and some greens
- 2 cups of flour
- 1 cup of sugar
- 1 ½ tsp of baking powder
- 1 tsp of salt
- ½ tsp of baking soda
- ¾ cup of orange juice
- 2 tbsp of butter
- 1 tbsp of orange zest
- 1 egg
- 1 cup of cranberries (dried)
1. Preheat the oven to 350 F (177 C)
2. Butter and flour a loaf pan and set it aside.
3. In a medium bowl, bring the flour, baking powder, baking sugar and salt together and set aside.
4. In a large mixing bowl, mix the egg, butter and sugar until creamy. Then add in the orange zest.
5. Add in the flour mixture onto the egg mixture and gradually add in the orange juice.
6. Finally, add in the cranberries, whisk a few times till all incorporated. Pour into the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. sprinkle some more cranberries on the top and if you have left over orange zest as well. (be careful not to burn the edges and bottom— if the center is still runny, lower the heat of the oven and allow to continue baking at a lower temperature till ready).
7. keep in an air tight container til the day you will serve it.
- 2 cups cornmeal (polenta)
- 1 ½ cup of all-purpose flour
- 2 tsp baking powder
- 2 tsp salt
- ½ tsp baking soda
- 2 eggs
- ½ cup of mayonnaise
- 2 cups of milk
- 500 g of canned corn
1. Pre-heat the oven to 425 F (218 C).
2. Butter and dust with flour your cupcake tray
3. In a large bowl make a well with all your dry ingredients
4. Crack in the eggs and pour in the milk and mayonnaise.Whisk all together till incorporated.
5. Add in the canned corn and gently fold it in.
6. With an ice cream scoop, evenly divide the dough into the tins.
7. Bake for 10-15 minutes or until the center is set.
8. Let them cool then remove them from the cupcake trays.
9. Keep in an air tight container till about to serve.
Serve and ENJOY!