Thanksgiving Dinner 2023
another thanksgiving dinner and this year we had an all-time record of biggest turkey ever, coming in at 14.4 kilos. Didn’t really try or change any different recipes from last time.
Thanksgiving dinner menu 2023:
Turkey with Cranberry Sauce and Gravy
Skillet Cornbread with cheddar cheese
Maple Glazed Carrots with Pecans
Warm Brussel Sprouts Salad
Green Bean Casserole
deviled eggs (made by a friend)
Mashed Potatoes (made by a friend)
Glazed sweet potatoes with apples and pecans (made by a friend)
Pumpkin Pie
Pecan Pie
Cinnamon Ice Cream
Expertly Spiced and Glazed Turkey
Recipe from https://www.bonappetit.com/recipe/expertly-spiced-and-glazed-roast-turkey
Serving: 8-10
Ingredients:
1 12–14-lb (5-6KG) turkey, neck and giblets removed
2 Tbsp whole black peppercorns
2 Tbsp whole pink or black peppercorns
1/2 cup Diamond Crystal or 1/4 cup plus 1.5 tsp morton kosher salt
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp light brown sugar
1 Tbsp smoked paprika
GLAZE AND ASSEMBLY
Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)
4 garlic cloves, crushed
2 2x1" (2.5cm) strips orange zest
1/3 cup (78ml) low-sodium soy sauce
1/3 cup (packed) light brown sugar
1/3 cup (78ml) sherry vinegar or red wine vinegar
6 Tbsp neutral oil (such as vegetable, peanut, or canola)
Instructions:
TURKEY
Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.
Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).
Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, brown sugar, and paprika and use your fingers to mix together.
Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
*you can also cook the turkey whole, no need to break it down but it does cut down the cooking time.
GLAZE AND ASSEMBLY
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.
Meanwhile, cook herbs, garlic, orange zest, soy sauce, brown sugar, and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
Place a rack in middle of oven; preheat to 425f/220c. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300f/250c and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by 1/2 cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150f/65c, and 170f/76c when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.
*if you are cooking the turkey whole then ….
Hot Skillet Cornbread
RECIPE ADAPTED FROM LIFE IS WHAT YOU BAKE IT BY VALLERY LOMAS
PREP TIME: 20 MINS
COOK TIME: 25 MINS
TOTAL TIME: 45 MINS
SERVES: 8 SERVINGS
Ingredients:
1/2 CUP (1 STICK/113G) UNSALTED BUTTER, PLUS EXTRA FOR SERVING
1.5 CUP (180G) CORNMEAL (FINE OR MEDIUM GRIND)
1 CUP (125G) ALL-PURPOSE FLOUR
1/4 CUP (50G) GRANULATED SUGAR
2 TSP BAKING POWDER
1.5 TSP KOSHER SALT
1/2 TSP BAKING SODA
3 EGGS
1 CUP (240 ML) BUTTERMILK
100g cheddar cheese
Instructions:
PREHEAT THE OVEN TO 375F/ 190C AND PLACE A RACK IN THE MIDDLE OF THE OVEN. ADD THE BUTTER TO A 10-INCH (25 CM) CAST IRON SKILLET, AND PLACE IT IN THE OVEN. YOU’RE BOTH HEATING THE SKILLET AND MELTING THE BUTTER.
IN A LARGE BOWL, WHISK TOGETHER THE CORNMEAL, FLOUR, SUGAR, BAKING POWDER, SALT, AND BAKING SODA. ADD THE EGGS AND BUTTERMILK AND WHISK UNTIL COMBINED. STIR IN GREEN ONIONS AND JALAPEÑO.
CAREFULLY REMOVE THE HOT SKILLET FROM THE OVEN. THE BUTTER SHOULD BE COMPLETELY MELTED, AND SOME OF THE MILK SOLIDS MIGHT EVEN BE BROWNED. POUR ABOUT THREE-FOURTHS OF THE MELTED BUTTER INTO THE CORNMEAL BATTER AND STIR UNTIL COMBINED (LEAVE THE REMAINING BUTTER IN THE SKILLET). Stir some cheddar cheese but leave a bit to sprinkle on top. THE BATTER WILL START TO LOOK SMOOTH WHEN THE MELTED BUTTER IS FULLY INCORPORATED.
POUR THE BATTER INTO THE HOT SKILLET. THE MLETED BUTTER MAY FORM A LITTLE RING AROUND THE BATTER AND THAT IS A GOOD TING BECAUSE THAT WILL ENSURE THERE’S A NICELY BROWNED CRUST AROUND THE CORNBREAD. sprinkle the remaining cheddar cheese.
BAKE UNTIL THE CORNBREAD IS BROWNED AROUND THE EDGES AND TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN, 20 TO 25 MINUTES. REMOVE FROM THE OVEN AND SERVE HOT WITH A SLATHER OF BUTTER.
Warm brussel sprouts salad
Recipe from https://www.ambitiouskitchen.com/warm-brussels-sprouts-salad/
servings: 12
Ingredients :
For the dressing:
6 tablespoons olive oil
6 tablespoons fresh lemon juice
2-4 teaspoons pure maple syrup
2 teaspoon dijon mustard
2 clove garlic, minced
1 teaspoon salt
Freshly ground black pepper
For the brussels sprouts salad:
1 cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options, i used pine nuts and walnuts this time)
2 tablespoon olive oil
2 lbs (900 g) brussels, washed, stems removed, and roughly chopped/shredded
1 cup shaved parmesan cheese
Optional:1/2 cup dried cranberries or dried cherries or dried blueberries
Instructions:
First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.
Green Bean Casserole
Recipe from https://thenovicechefblog.com/the-best-green-bean-casserole/
Serving: 8
Ingredients:
3 tablespoons kosher salt
2 1/4 pounds (1 kg) fresh green beans, rinsed and ends trimmed
3 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 large (250g) portobello mushrooms, sliced or diced
1.5 teaspoon kosher salt, to taste
1-1.5 teaspoon freshly ground black pepper, to taste
3 tablespoons all-purpose flour
1.5 cup (350 ml) chicken broth (or vegetable stock)
1.5 cup (350 ml) half-and-half (or heavy cream)
1/2 cup breadcrumbs
7 oz (200 g) Fried Onions
Instructions:
Preheat oven to 375F/190C. Grease a 9x13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside.
Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish.
Top with the bread crumbs and then layer the french fried onions on top. Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
Maple Glazed Carrots with Pecans
Cook Time: 15 minutes
Servings: 12
Ingredients:
3 lb (1.3 kg) carrots sliced or cut into sticks
6 Tbsp (85g) butter
salt and pepper
9 Tbsp maple syrup
1/2 (120ml) cup water
3 cup pecan pieces (chopped)
1.5 tbsp chopped fresh parsley
Instructions:
Combine all ingredients except pecans and parsley in a saucepan no more than 7 inches (18cm) in diameter.
Cover; bring to a boil, reduce heat and simmer until carrots are just getting tender.
Uncover, and add pecans. Boil off any remaining liquid, watching closely and stirring occasionally. then sprinkle parsley before serving.
perfect pumpkin pie
active Time: 20 minutes
total Time: 2 hour 30 minutes (include cooling)
Serving: 8-10
Ingredients:
all butter pie dough:
1 stick (113g) cold unsalted butter, cubed
1 1/4 cup all-purpose Flour
1/4 tsp salt
1/4 cup (60ml) ice water
Classic Pumpkin Pie:
4 large eggs
3/4 cup sugar
1 tbsp cornstarch
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
pinch of salt
1 15 oz (425g) can pumpkin puree
1/2 cup (120ml) heavy cream
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
Instructions:
To prepare crust, in a food processor, PULSE the flour with the salt. add the cubed butter and pulse until butter is the size of peas. Drizzle in the water and pulse until the crumbs are MOISTENED; turn out onto a work surface. gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes.
preheat the oven to 350F/176C. On a LIGHTLY floured surface, roll out the pie dough to …inch round a scant 1/4 inch thick. fit piedough into a 9 inch glass pie plate and trim the overhang to 3/4 inch. fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
line the pie shell with foil and fill with pie weights or dried beans. bake in the cetner of the oven until nearly set, about 15 minutes.
remove the foild and weihgts and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
in a bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. whisk in the pumpkin, then the cream. carefully pour the filling into the crust. bake for 45 minutes, until the custard is set (if the crust browns too fast, cover it with foil): Cool on a rack.
Easy Pecan Pie Without Corn Syrup
recipe from https://www.thegunnysack.com/easy-pecan-pie-without-corn-syrup/
Active time: 10 minutes
Total Time: 50 minutes
Serving: 8-10
Ingredients:
9 inch pie pastry (premade or pastry dough recipe below)
1 cup brown sugar
1/2 cup granulated sugar
1.5 tablespoon flour
2 large eggs
2 tablespoon half-n-half
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup (113g) butter melted
1 cup chopped pecans
Preparation:
Preheat oven to 375f/190c with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Put all of the ingredients in a bowl. Mix with a fork until combined. Pour into the pie crust.
Make a foil ring and cover the edge of the pie crust.
Bake in the middle position for 30 minutes, remove the foil ring and continue baking for 10-15 minutes for a total of 40-45 minutes. The top of the pie should be golden, crunchy, and firm while the inside of the pie is still jiggly.
Cool on a rack. Cover tightly and store in the fridge.
Pie can be baked up to 4 day ahead and chilled. Bring to room temperature before serving.
Pastry Dough
ACTIVE TIME: 15 min
TOTAL TIME: 1 1/4hr
YIELD: Makes 1 (9-to 9 1/2 inch) pie or tart shell
Ingredients:
1 1/4 cups all-purpose flour
1 stick (113g) cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
3 to 5 tablespoons ice water
Preparation:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea- size butter lumps.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Dough can be chilled up to 3 days.
Cinnamon Ice Cream
Recipe from https://cooking.nytimes.com/recipes/1016618-cinnamon-ice-cream
Serving: 1.5 pints (850ml)
Ingredients:
1 cinnamon stick
2/3 cup sugar
2 cups (475 ml) heavy cream
1 cup (240 ml) milk
1/8 tsp fine sea salt
6 large egg yolks
Instructions:
Break cinnamon stick into a food processor. Add sugar and process until finely ground.
In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to cat the back of a spoon (about 170f/76c on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers instructions. Serve directly from the machine for soft serve or store in freezer until needed.