Thanksgiving Feast

Prep Time 2 30

Cook Time 2 30

Servings

Calories 924kcal

Equipment

Roasting Pan

Ingredients

Roasted Turkey

12-20 lb Whole turkey
1 Onion peeled and quartered
1 Lemon quartered
2 sprigs Fresh rosemary plus 1 teaspoon minced for herb butter
4 sprigs Fresh thyme plus 1 teaspoons minced for herb butter
12 leaves Fresh sage plus 1 teaspoon minced for herb butter

For the herb butter:

1/2 cup Butter softened
1/2 tsp Kosher salt plus more to taste
1/2 tsp Black pepper plus more to taste
6 cloves Garlic minced
2 Dinner rolls

Stuffing

6 - 8 cups Your choice of bread cut into cubes, preferably stale or toasted
Nonstick spray
1/2 cup Butter
1 cup Onion diced
1 cup Celery diced
2 cloves Garlic minced
Kosher salt
Black pepper
1 TBSP Fresh sage chopped
1 TBSP Fresh parsley chopped
1 TBSP Fresh rosemary chopped
1.5 cups Chicken broth
1 large Egg

Cranberry Sauce

2 cups Fresh cranberries sub frozen if needed
1/2 cup Sugar
1/2 cup Water

Green Bean Casserole

1 lb Green beans ends trimmed
1 can Cream of mushroom soup
1/2 cup Cheddar cheese shredded
6 ounce Crispy fried onions

Sweet Potato Casserole

1.5 lbs Sweet potatoes peeled and cut into cubes
2 oz Butter softened
2 TBSP Maple syrup
1/2 tsp Ground ginger
1/4 tsp Ground cinnamon or to taste
pinch Ground nutmeg
1/4 tsp Vanilla extract
1/4 tsp Kosher salt to taste
pinch Black pepper
2 Egg whites
1/8 tsp Cream of tartar
1/2 cup Sugar

Mashed Potatoes

4 cups Potatoes peeled and diced
6 TBSP Butter
1/2 cup Heavy cream

Gravy

2 cups Turkey broth use the pan drippings from cooking the turkey also
2 TBSP All-purpose flour dissolved in an equal amount of water to form a paste

Milk

24 oz Milk cold

US Customary - Metric

Instructions

Note: If the turkey is frozen: Thaw in the refrigerator, 24 hours for every 5 pounds the turkey weighs.
Remove the thawed turkey from the refrigerator 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325°F (162°C).
Make the herb butter: combine room temperature butter, minced garlic, salt, pepper, rosemary, thyme, and sage.
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird (discard or use for the gravy if desired). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, and sprigs of herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and rub half of the herb butter underneath the skin.
Tuck the wings of the turkey underneath the back and set the turkey on a roasting rack inside a roasting pan.
Microwave the remaining herb butter mixture for 20 to 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325°F (162°C) for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 160 degrees.
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking.
(Then, tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
Allow turkey to rest for 20-30 minutes before carving. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
Make the stuffing: Preheat the oven to 350°F (176°C). Cut the bread into cubes and put them in oven, toasting them in the oven until they are like croutons, about 15 minutes or so. Grease a baking dish with nonstick spray. Place the bread in a large mixing bowl. Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in the broth. Pour the mixture over the bread and toss well to coat. Mix in the egg until thoroughly combined.
Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
**can be made a day ahead of time and reheated it - remove the pan from the fridge 60 minutes before reheating it.
Make the cranberry sauce: Place the cranberries in a colander and rinse them If using fresh). Pick out and discard any damaged or bruised cranberries. Add the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar. Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator.
Note: cranberry sauce will continue to thicken as it cools.
Make the green bean casserole: Preheat the oven to 350°F (176°C). Mix green beans and condensed soup together in a baking dish until well combined. Stir 1/2 of the Cheddar cheese into the green bean mixture. Sprinkle French-fried onions over top, then sprinkle with remaining Cheddar. Cover with foil and bake for 20 minutes, then remove the foil and bake 10 minutes longer until the onions start to brown.
Make the sweet potato casserole: Preheat oven to 375°F (190°C). Grease a baking dish with nonstick spray. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain well and transfer to a food processor; puree until smooth. Add butter, syrup, ginger, cinnamon, nutmeg, salt and pepper; pulse to combine. Transfer to prepared dish, cover, and bake until hot, about 10 minutes.
Meringue for the sweet potato casserole: Meanwhile, using an electric mixer, beat egg whites, cream of tartar, and salt on low speed until frothy, about 30 seconds. Increase speed to high; beat until soft peaks form, about 1 minute. Gradually add sugar, beating until thick, glossy peaks form, about 5 minutes. Spoon meringue evenly over potatoes. Using a culinary torch, 3 inches from the surface, move the flame back and forth over meringue until it starts to brown. (Or broil in the oven on high 6 to 8 inches from heat source, for about 1 minute.)
Make the mashed potatoes: Fill a pot halfway with cold water and set it over high heat. Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer. Check the potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside. Mash the potatoes with a fork or potato ricer and return to the pot.
Finish the mashed potatoes: Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
Make the gravy: Pour all of the drippings from the turkey pan into a saucepan. Add turkey broth and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.
Finish the gravy: Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
Warm the rolls in the oven for 2 to 3 minutes.
Carve the turkey.
Serve turkey with mashed potatoes, gravy, stuffing, green bean casserole, cranberry sauce, sweet potato casserole, bread, and milk.

Video

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