Another Thanksgiving has come and gone, and I am sad it’s over (but of course thankful that I had such a wonderful long weekend with my husband eating good food). This year, I did a few new things, and kept other things the same as previous years. I am happy to report that I finally got the turkey part down - mostly due to the fabulous brine. Also, I think I finally put the thermometer in the right place of the turkey, because it was actually done when it said it would be! Therefore, I was able to let it rest before doing any carving, so the juices stayed exactly where they should have been - in the turkey.
I think the best way to describe the day is to write about it in the order of my timeline. Yes, I made a timeline. Honestly, it’s the only way to make sure you remember everything, and to make sure you eat when you expect to. It’s the only way I can possibly make a multi-course meal with any sort of success. So, without further ado, the meal….
11:30 - 12:30: Because I had done so much to prepare the night before, I didn’t have to wake up early. I even got to squeeze in a run before the marathon cooking (note to self, running was not a good idea, as I was totally exhausted from standing for five hours after running). Anyway, two of the new things that I wanted to do this year were mashed potatoes with crispy shallots on top, and salad with homemade buttermilk ranch dressing. So, I decided to kill two birds with one stone and use buttermilk as part of the batter process of the crispy shallots. I soaked sliced shallots in a 3/4 of a cup of buttermilk for about ten minutes. Then, I removed the shallots and moved them into the flour to coat. Meanwhile, I put the remaining buttermilk aside to use for the dressing - this was perfect as the shallots really helped flavor the dressing.
Once the shallots were coated with flour, I fried them in about a quarter inch of olive oil until they turned just golden. It’s really important not to let them brown, or they will taste burned (as you can see from the picture below, I learned that from experience!). It really only takes a couple of minutes for them to fry up. Then, I removed them from the oil, let them drain on paper towels, and sprinkled a bit of Kosher salt on them. Here are the mini onion rings:
I think the best way to describe the day is to write about it in the order of my timeline. Yes, I made a timeline. Honestly, it’s the only way to make sure you remember everything, and to make sure you eat when you expect to. It’s the only way I can possibly make a multi-course meal with any sort of success. So, without further ado, the meal….
11:30 - 12:30: Because I had done so much to prepare the night before, I didn’t have to wake up early. I even got to squeeze in a run before the marathon cooking (note to self, running was not a good idea, as I was totally exhausted from standing for five hours after running). Anyway, two of the new things that I wanted to do this year were mashed potatoes with crispy shallots on top, and salad with homemade buttermilk ranch dressing. So, I decided to kill two birds with one stone and use buttermilk as part of the batter process of the crispy shallots. I soaked sliced shallots in a 3/4 of a cup of buttermilk for about ten minutes. Then, I removed the shallots and moved them into the flour to coat. Meanwhile, I put the remaining buttermilk aside to use for the dressing - this was perfect as the shallots really helped flavor the dressing.
Once the shallots were coated with flour, I fried them in about a quarter inch of olive oil until they turned just golden. It’s really important not to let them brown, or they will taste burned (as you can see from the picture below, I learned that from experience!). It really only takes a couple of minutes for them to fry up. Then, I removed them from the oil, let them drain on paper towels, and sprinkled a bit of Kosher salt on them. Here are the mini onion rings:
They were very crispy and delicious, but a lot of work. Although I enjoyed them, I am not sure I will do this again for Thanksgiving. Still, it was a good thought, and something I would repeat if I ever have a need for crispy onions. Definitely much better than the canned stuff.
Next, I took the reserved buttermilk and added 1/4 cup of mayo and seasonings to taste: garlic powder, celery seed, paprika, oregano, black pepper, and salt. I stirred that all together, and that was my dressing. This is a great ranch, and even makes a good potato chip dip out of the leftovers.
Finally, I washed and cut the romaine lettuce, and put the prepared leaves into the fridge, along with the dressing, to keep cool while I made the rest of the meal.
12:30 - 1:30: This is when I took the turkey out of the fridge to come up to room temperature. I left it out for an hour, and still the meat thermometer said it was below 40 degrees. Oh well. I also took the store bought mini apple pie out of the fridge. Yeah, sorry, but I just can’t do the whole dinner from scratch and dessert and hold down a full-time job. At least, not yet…maybe next year!
While the turkey was out, I preheated the oven to 450 degrees, and started on the cranberry sauce. I used the exact same recipe that I always use, and have already blogged about it here.
Anyway, the whole process takes around half an hour, and here are the delicious results:
Next, I took the reserved buttermilk and added 1/4 cup of mayo and seasonings to taste: garlic powder, celery seed, paprika, oregano, black pepper, and salt. I stirred that all together, and that was my dressing. This is a great ranch, and even makes a good potato chip dip out of the leftovers.
Finally, I washed and cut the romaine lettuce, and put the prepared leaves into the fridge, along with the dressing, to keep cool while I made the rest of the meal.
12:30 - 1:30: This is when I took the turkey out of the fridge to come up to room temperature. I left it out for an hour, and still the meat thermometer said it was below 40 degrees. Oh well. I also took the store bought mini apple pie out of the fridge. Yeah, sorry, but I just can’t do the whole dinner from scratch and dessert and hold down a full-time job. At least, not yet…maybe next year!
While the turkey was out, I preheated the oven to 450 degrees, and started on the cranberry sauce. I used the exact same recipe that I always use, and have already blogged about it here.
Anyway, the whole process takes around half an hour, and here are the delicious results:
I like to make the cranberry sauce early in the day, because I prefer to eat it at room temperature, not hot. I just covered it and kept it out of the way until it was time to eat.
Because I put the juice of half a lemon and half an orange in the cranberry sauce, I used the rest of the citrus juice directly on top of the turkey. Then, I cut the squeezed lemon and orange into wedges and stuffed them into the turkey cavity, along with some onion, garlic, sage, thyme, parsley, carrot, and celery. You know, whatever there was room for. I threw anything that didn’t fit into the roasting pan, along with about a cup of white wine. Note: the wine was not enough. Next time, I will also put a few cups of stock in there. Otherwise, all of the liquid burns off, and there isn’t much to make gravy out of. Not to worry, I was able to make gravy, but just barely!
Anyway, here she is, stuffed and trussed:
Because I put the juice of half a lemon and half an orange in the cranberry sauce, I used the rest of the citrus juice directly on top of the turkey. Then, I cut the squeezed lemon and orange into wedges and stuffed them into the turkey cavity, along with some onion, garlic, sage, thyme, parsley, carrot, and celery. You know, whatever there was room for. I threw anything that didn’t fit into the roasting pan, along with about a cup of white wine. Note: the wine was not enough. Next time, I will also put a few cups of stock in there. Otherwise, all of the liquid burns off, and there isn’t much to make gravy out of. Not to worry, I was able to make gravy, but just barely!
Anyway, here she is, stuffed and trussed:
Let me tell you, buttering and seasoning the bird the night before was very helpful. Next year, I will also stuff and truss her the night before, because it’s just so much easier to not have to touch raw turkey the day of Thanksgiving.
1:30 - 2:00: At this point, the turkey had been out of the fridge for an hour, and the oven had preheated. I stuck the meat thermometer into the thickest part of the breast, and put her into a 450 degree oven for thirty minutes. At that point, I turned the oven down to 350.
2:00 - 4:30: While the turkey roasted, I worked on the stuffing and the potatoes. (Note: at one point, I noticed the breast was getting very dark, so I put a foil triangle on the turkey to protect it.) Anyway, first I made the stuffing, using the cubed Challah that I had made the night before. I used the same recipe as always, which again, can be found here.
For the mashed potatoes, I boiled about a pound of quartered, skin-on, Yukon golds (the absolute best for mashing) in salted water. When they were fork tender, I drained them off and added them back to the pan. I mashed them with a masher along with a quarter cup of the boiling liquid, butter, milk, buttermilk, a bit of cream, parsley, and black pepper. Once they were all mashed together, I put them in an oven proof dish.
At that point, I had my potatoes and my stuffing all ready to throw in the oven, once the turkey was done. And, at 4:30, done it was.
4:30 - 5:00: I took the turkey out and removed it from the roasting pan. I covered it with foil and let it rest while I threw together the rest of the meal. The stuffing went in the oven first (still 350), as that had to be in for thirty minutes. During this time, I put the roasting pan on the stove, deglazed it with white wine, and proceeded to make the gravy as usual, recipe found here.
I also put together the salads:
1:30 - 2:00: At this point, the turkey had been out of the fridge for an hour, and the oven had preheated. I stuck the meat thermometer into the thickest part of the breast, and put her into a 450 degree oven for thirty minutes. At that point, I turned the oven down to 350.
2:00 - 4:30: While the turkey roasted, I worked on the stuffing and the potatoes. (Note: at one point, I noticed the breast was getting very dark, so I put a foil triangle on the turkey to protect it.) Anyway, first I made the stuffing, using the cubed Challah that I had made the night before. I used the same recipe as always, which again, can be found here.
For the mashed potatoes, I boiled about a pound of quartered, skin-on, Yukon golds (the absolute best for mashing) in salted water. When they were fork tender, I drained them off and added them back to the pan. I mashed them with a masher along with a quarter cup of the boiling liquid, butter, milk, buttermilk, a bit of cream, parsley, and black pepper. Once they were all mashed together, I put them in an oven proof dish.
At that point, I had my potatoes and my stuffing all ready to throw in the oven, once the turkey was done. And, at 4:30, done it was.
4:30 - 5:00: I took the turkey out and removed it from the roasting pan. I covered it with foil and let it rest while I threw together the rest of the meal. The stuffing went in the oven first (still 350), as that had to be in for thirty minutes. During this time, I put the roasting pan on the stove, deglazed it with white wine, and proceeded to make the gravy as usual, recipe found here.
I also put together the salads:
At around 4:45, I put the potatoes in the oven to keep the stuffing company, and so everything would be hot at the same time. When 5:00 rolled around, I removed both the stuffing and the potatoes from the oven, put the shallots on the taters, and both items on the table.
Here’s the stuffing:
Here’s the stuffing:
And, here’s the potatoes:
Oh yeah, and the gravy was ready, too:
You can’t really tell by looking at it, but it was thick and lump-free! Yeah, I know. Next year, I will get a gravy boat!
Finally, it was time to carve that beautiful turkey. Here she is before we cut into her:
Finally, it was time to carve that beautiful turkey. Here she is before we cut into her:
Look at all of that brown deliciousness!
And here she is on the plate:
And here she is on the plate:
The taste really was perfect. I could really taste the brine. In fact, there was really was no need to season the turkey any further after the brine, not that it hurts. You definitely don’t need anymore salt, though. I always get so scared of under salting the meat, but the brine does all of that for you.
Anyway, everything was great. The husband ate thirds, and we have been living off of leftovers all weekend. I am so sad it’s over, but hey, there’s always next year. I don’t think there’s much that I will change from this time, except maybe now I have the confidence to invite people over to enjoy it with us.
I hope you all had a wonderful Thanksgiving!
by foodette
Anyway, everything was great. The husband ate thirds, and we have been living off of leftovers all weekend. I am so sad it’s over, but hey, there’s always next year. I don’t think there’s much that I will change from this time, except maybe now I have the confidence to invite people over to enjoy it with us.
I hope you all had a wonderful Thanksgiving!
by foodette