Let’s Talk Turkey (and the Rest of the Thanksgiving Meal)

Thanksgiving meal

Tired of serving the same old feast to your family year after year? Canned cranberry glop, overly thick mashed potatoes, sickly sweet yams, store bought pie … you can do better than that.

Here’s our suggested Thanksgiving menu for you broken down by recipe ideas for each dish.

The obligatory turkey course

Cider Brined Turkey with Orange

Cider Brined Turkey with Orange

Course Main Dish
Cuisine American

Ingredients
  

  • 2 quarts apple cider plus 1 cup
  • 1 cup kosher salt plus more
  • 1 cup soy sauce
  • 1/2 cup light brown sugar packed
  • 16 whole black peppercorns
  • 6 cloves garlic smashed
  • 6 1/4-inch-thick unpeeled ginger slices
  • 2 sprigs rosemary
  • 1 1/2 gallons water plus 3 cups
  • 1 12-14 lb. turkey
  • black pepper freshly ground
  • 2 large oranges quartered
  • unsalted butter melted (for basting)

Instructions
 

  • Bring 2 quarts of cider, 1 cup of salt, soy sauce, black peppercorns, garlic cloves, ginger and rosemary to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons of cold water. Add turkey to brine and press down to submerge. Cover and refrigerate overnight.
  • Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan, stuff with oranges and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
  • Preheat oven to 375 degrees. Combine the remaining 1 cup of cider and 3 cups of water in a roasting pan. Brush turkey with butter. Flip breast side down.
  • Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165-degrees, 1–1 1/2 hours longer. Transfer turkey to a platter. Let rest for at least 20 minutes before carving.
  • Meanwhile, strain the juices from the roasting pan into a saucepan. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey.

 

(Or, why not?) Chicken

Cider Brined Chicken

Cider Brined Chicken with Cinnamon and Orange

Course Main Dish

Ingredients
  

  • 2 quarts apple cider plus 1 cup
  • 1 cup kosher salt
  • 1 cup soy sauce
  • 1/2 cup light brown sugar packed
  • 16 whole black peppercorns
  • 6 garlic cloves smashed
  • 6 scallions white parts only, trimmed, split length wise
  • 6 1/4-inch thick ginger sliced, unpeeled
  • 2 3-4 inch cinnamon sticks plus more for garnish
  • 2 sprigs rosemary
  • 1 3-4 lb. chicken
  • freshly ground black pepper
  • 2 large oranges quartered
  • melted unsalted butter or vegetable oil (for basting)

Instructions
 

  • Bring 2 quarts of cider, 1 cup of salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature.
  • Stir in 1 1/2 gallons of cold water. Add chicken to brine and press down to submerge. Cover and refrigerate overnight.
  • Remove chicken from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place chicken, breast side up, on a rack set in a large heavy roasting pan; stuff with oranges and tie legs together with kitchen twine. Let stand at room temperature for one hour.
  • Preheat oven to 375 degrees. Combine the remaining one cup of cider and three cups of water in a roasting pan. Brush chicken with butter and flip breast side down.
  • Roast chicken, breast side down, basting occasionally, for one hour. Using paper towels, flip chicken. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, (1–1 1/2 hours longer). Transfer the chicken to a platter. Let rest for at least 20 minutes before carving.
  • Meanwhile, strain the juices from the roasting pan into a saucepan, reserving the apples. Simmer over medium heat until the juices have thickened, about 10 minutes. Serve the cider jus alongside the chicken and apples and garnish with cinnamon sticks.

 

Gotta have those potatoes

Herb Smashed Potatoes

Herb Smashed Potatoes

Course Side
Cuisine American
Servings 8 people

Ingredients
  

  • 5 lbs mini potatoes
  • 5 cloves garlic finely diced
  • 1 market bunch fresh basil cleaned and checked, chopped
  • 2 tbsp fresh rosemary cleaned and checked, chopped
  • 2 tbsp fresh thyme cleaned and checked, chopped
  • salt and pepper to taste

Instructions
 

  • In a large stockpot, boil potatoes for 20 minutes or just until soft.
  • Heat oven to 400°F.
  • Lay potatoes approximately 1 inch apart on a large greased cookie sheet.
  • With an egg masher or a similar flat surface, smash potatoes so they are flat.
  • In a mixing bowl, combine, oil, garlic, herbs, salt and pepper.
  • Drizzle mixture over potatoes and bake for 10 minutes.
  • Toss and bake for another 10 minutes or until potatoes are golden and crispy.

Notes

Photo by Michelle Manzoni

 

And the sweets, too

Roasted Sweet Potatoes Stuffed with Quinoa

Roasted Sweet Potatoes Stuffed with Quinoa

Cook Time 30 minutes
Total Time 30 minutes
Course Side
Cuisine American

Ingredients
  

  • 2 medium sweet potatoes
  • 1 tbs. olive oil
  • 1 1/2 cups cooked quinoa
  • clove of garlic minced
  • 1/4 cup pecan pieces
  • 1/4 cup cranberries dried
  • 6 twists black pepper from a pepper mill
  • pinch salt

Instructions
 

  • Heat the oven to 400 F. Slice sweet potatoes in half lengthwise. Coat them with a little olive oil and place them face down on a parchment lined baking sheet. Roast sweet potatoes for 30 to 40 minutes until they are tender and soft.
  • Prepare 1/2 cup of dry quinoa as per the package instructions.
  • While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and cook for about four minutes. Remove from heat.
  • Stir cooked quinoa, pecans, cranberries, black pepper and salt.
  • When sweet potatoes are ready, remove from the oven and let cool slightly. They should be soft and indent slightly when squeezed If they are not done, put them back into the oven for an extra 5 or 10 minutes.
  • Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
  • Spoon quinoa mixture evenly over sweet potatoes and serve.

 

That cranberry stuff

Brian Boston

The Milton Inn's Cranberry Relish

Cook Time 25 minutes
Total Time 25 minutes
Course Side
Cuisine American, Regional

Ingredients
  

  • 1 apple diced
  • 1 pear diced
  • 4 cups fresh cranberries
  • 1 shallot julienned
  • 1 cup Earl Grey tea
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1/4 cup whole butter
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 1/4 cup brandy
  • 1 each Juice and zest of orange and lime
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup candied ginger julienned or small dice
  • 1 tsp. cinnamon ground
  • 1 tsp. star anise ground

Instructions
 

  • Place all ingredients in a medium size thick-bottomed pot. Simmer on medium-low heat for 25 minutes.

 

The part where you can pretend to be healthy

Roasted Beets and Butternut Squash plating

Roasted Beets and Butternut Squash

Course Side
Cuisine Israeli, Middle Eastern

Ingredients
  

  • 2 mediuim beet roots +1 Beet Root to juice for pink tehina
  • 1/2 butternut squash
  • 1/2 cup pumpkin seeds
  • 2 1/2 tbs. olive oil
  • 1/2 tsp. Za'atar
  • 1/2 tsp. garlic salt
  • 1/4 tsp. black pepper

For the pink Tehina

  • 1/3 cup raw tehina (sesame paste)
  • 1/2 lemon freshly squeezed (about 2 tsp. lemon juice)
  • 1-2 tbs. fresh beet juice
  • 3 tbs. water
  • salt a pinch and a little

Instructions
 

  • Peel and cube beets and butternut squash to about 1 inch in size.
  • Lay all vegetables flat in one layer on a parchment paper in a large oven tray.
  • Drizzle evenly with olive oil.
  • Sprinkle all vegetables with Za’atar, garlic salt and black pepper.
  • Roast the vegetable in a preheated oven of 400°.
  • After 40 minutes carefully give the vegetables a good flip.
  • Keep roasting for additional 10-15 minutes.
  • Zest one lemon.
  • Toast the pumpkin seeds in a small pan over medium heat for 5 minutes.
  • Make sure to toss them around for even toasting.

To make the tehina

  • Combine lemon juice with raw tehina and stir using a fork.
  • Add beet juice and mix to combine.
  • Add water and salt and stir to a smooth consistency.

When serving

  • Drizzle the roasted vegetables with pink tehina sauce and top with toasted pumpkin seeds and Lemon zest.

Notes

Photo by Huppit Bartov Miller
Stuffed Acorn Squash

Stuffed Acorn Squash

Course Side
Cuisine American

Ingredients
  

  • 2 medium acorn squash
  • 1 butternut squash peeled and diced
  • 2 tbs. olive oil
  • salt and pepper
  • 1/4 cup dried cranberries
  • 1/3 cup brown sugar
  • 1/3 cup sliced almonds
  • pinch of nutmeg

Instructions
 

  • Preheat oven to 400 degrees. Slice acorn squash evenly in half lengthwise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
  • Roast acorn squash for 25-30 minutes until tender and soft.
  • Cut butternut squash in half and scoop out seeds. Dice it and coat with olive oil, salt and pepper. Bake in oven for 25-30 minutes.
  • Mix butternut squash in bowl with remaining ingredients. Place inside halved acorn squash and bake for 15-20 minutes at 350 F.
Cauliflower Salad

Roasted Romanesco Cauliflower Salad with Figs

Course Salad, Side

Ingredients
  

  • 1 head Romanesco cauliflower cored and cut into 1/2-inch thick florets
  • 2 tbs. extra-virgin olive oil
  • sea salt and pepper to taste
  • 6 figs fresh, halved
  • radish sliced

Instructions
 

  • Preheat the oven to 450 degrees.
  • If desired, line a large rimmed baking sheet with parchment paper.
  • Arrange cauliflower on baking sheet and drizzle with olive oil. Sprinkle with small pinch of sea salt.
  • Slide into the oven and roast for 20 minutes.
  • Remove the tray from the oven and carefully flip each cauliflower floret.
  • Slide back into the oven and roast for another 10-15 minutes, or until cauliflower edges are golden brown.
  • Toss roasted cauliflower and olives with halved figs. Garnish with radish and whole figs. Serve immediately.
Cremini Mushroom Tart

Cremini Mushroom Tart with Reserved Gruyere

Cook Time 40 minutes
Total Time 40 minutes
Course Appetizer
Cuisine French

Ingredients
  

  • 2 tbs. butter divided
  • 2 shallots diced
  • 1/4 tsp. sea salt
  • black pepper
  • sprigs of fresh thyme
  • 4 oz. cremini mushrooms diced
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 cup shredded reserve Gruyere cheese
  • 1 pie shell

Instructions
 

  • To prepare the filling, melt 1 tablespoon butter in a deep skillet over medium heat. Add shallots and sauté until soft and slightly browned. Add salt, pepper and thyme leaves. Scrape into a small bowl.
  • In the same skillet melt the remaining butter.
  • Add mushrooms and stir until coated with butter, soft and golden.
  • Remove from heat.
  • Beat eggs and cream together until well blended.
  • Sprinkle about half the Gruyere on the bottom of the pie shell.
  • Spoon in shallots.
  • Pour in egg mixture.
  • Place mushrooms all over the top with the remaining cheese.
  • Bake 40 minutes at 325 F or until golden brown and mixture is set.

 

Is it time for dessert, yet?

Cranberry Cake

Cranberry Cake with Cinnamon Buttercream Frosting

Course Dessert

Ingredients
  

Ingredients for buttercream frosting:

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 1 tsp. vanilla extract
  • 4 cups confectioner’s sugar
  • 2 tbs. milk
  • 1 tbs. cinnamon

Ingredients for cake:

  • 1 1/2 cups sifted cake flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/2 cup whole milk

Instructions
 

Instructions for buttercream frosting:

  • In a large bowl, cream together the butter, shortening and vanilla. Blend in confectioners' sugar, one cup at a time, beating well after each addition. Beat in the milk and continue mixing until light and fluffy. Add cinnamon. Keep icing covered until ready to decorate.

Instructions for cake:

  • Heat the oven to 400 degrees F.
  • Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.
  • Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
  • Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes.
  • Cool cake in the pan on a wire rack for five minutes. Un-mold and cool completely before icing and adding cranberry filling.
Easy Apple Pie Cookies

Easy Apple Pie Cookies

Course Dessert

Ingredients
  

For the streusel:

  • 4 tbs. unsalted butter melted
  • 3/4 cup flour
  • 1/4 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp. cinnamon
  • pinch of kosher salt

For the filling:

  • 2 Granny Smith apples peeled, cored and diced
  • 2 tbs. brown sugar
  • 2 tbs. unsalted butter
  • 1 lemon juice only
  • pinch kosher salt
  • 1/2 tsp. cinnamon
  • 1 pie crust store-bought, at room temperature

Instructions
 

  • Make the streusel: Line a small baking sheet with parchment paper. Combine the streusel ingredients in a bowl, breaking up any large clumps, and spread onto your baking sheet. Set aside to dry (can be made a day ahead; store covered at room temperature).
  • Make the streusel: Line a small baking sheet with parchment paper. Combine the streusel ingredients in a bowl, breaking up any large clumps, and spread onto your baking sheet. Set aside to dry (can be made a day ahead; store covered at room temperature).
  • Preheat oven to 350 F. Grease and flour a 12-cup muffin tin or line with parchment paper cups. Unroll your pie crust and use a glass or cookie cutter to cut circles that are slightly larger — about 1/4 inch — than the base of your muffin cups (I used a 2 1/2-inch cutter).
  • Place the circles in the bottom of each muffin cup, pressing gently along the sides and bottoms. Spoon some apple filling into each crust and top with the streusel.
  • Bake cookies for 20 minutes, or until streusel is golden brown. Cool completely in tins on a wire rack. Serve immediately or store, covered, for up to 3 days.
Apple Cake

Apple Cake

Cook Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine Eastern European

Ingredients
  

  • 5 Granny Smith apples peeled and chopped
  • 3 cups all-purpose flour
  • 1 tbs. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tbs. cinnamon
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 1/2 cup apple juice
  • 2 1/2 tsp. vanilla
  • 1/4 cup granulated sugar for pan
  • 2 tbs. cinnamon for pan

Instructions
 

  • Place apples in a bowl with enough water to cover them.
  • Combine flour, baking powder, cinnamon and salt and set aside.
  • Using a mixer, beat eggs together with granulated and brown sugars. Add oil, juice, and vanilla to the egg mixture and mix until combined. Slowly add flour mix to egg mixture.
  • Drain water from apples and fold them into batter.
  • Spray bundt pan very well (especially in the middle).
  • Mix second measurement of cinnamon and sugar together and sprinkle on bottom of pan. Add batter.
  • Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
  • Let cool about 15-20 minutes in refrigerator then pop upside down onto a serving plate.
  • Let cool completely before slicing.

 

Oh, go ahead, have a drink, you deserve it

Apple Pomegranate Sangria

Course Drinks
Cuisine Spanish
Servings 5 cups

Ingredients
  

  • 1 whole apple cored and sliced
  • 1 whole lemon sliced
  • 1 cup pomegranate juice
  • 1 bottle white wine sauvignon blanc or pinot grigio (or moscato if you like very sweet wine)
  • 4 oz vodka (optional)
  • 1 1/2 cups ginger ale or club soda
  • pomegranate seeds (optional)

Instructions
 

  • Place sliced apple and lemons in a sealable container. Add 1/2 cup pomegranate juice, 1/2 cup wine and vodka (optional). Allow to sit overnight in the fridge.
  • When ready to serve, place fruit and liquid in a large carafe. Add remaining wine and pomegranate juice. Top with ginger ale or club soda to your liking. Serve chilled or with ice.

Notes

Optional: For an extra special presentation, make pomegranate seed ice cubes by adding a few seeds into each section of an ice cube tray. Fill with water or pomegranate juice and freeze overnight. When ready to serve, add 1 or 2 ice cubes in each guest’s glass, or all the ice cubes to the carafe of sangria.
You can use whatever wine you have laying around, or change things up with red wine if you prefer.

 

And there you go, your holiday meal is all planned out, now you just have to get cooking, then you can sit back and let someone else clean up.

 

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