Thanksgiving Menu

 Thanksgiving Menu (for 6)

Recipes are from Joshua Weissman or Allison Roman noted below

Turkey - Allison roman

prep  day (48hr or 24hrs prior to turkey day)

wash turkey and cut any excess fat/tail bone and set aside

pat dry the turkey with paper towels and place on a wire rack

In a bowl, mix:

• Equal parts (1/3 cup each)
• Brown sugar
• Sea salt
• Black pepper (about 1/4th cup)

Mix the seasoning well and apply all over turkey.

Store turkey in the fridge un covered until turkey day

Stock:

In a pot add:

• 2-3 tbsp oil
• Turkey neck & any skin trimmings

Fry until all sides are brown, then add

• Quartered yellow onion (with peel)
• 2-3 small carrots chopped in large pieces
• 3-4 celery stocks
• Around 3-4 cups of water
• 1tsp of salt (add more if need at the end)

Simmer for 1-2 hours or until stock is a deep brown colour

Turkey Day

Heat oven to 325 degrees F

On a clean roasting pan with a rack place turkey on a bed of:

• Quartered yellow onions
• Quartered shallots
• 1 head of garlic sliced half way
• 1 lemon sliced
• Thyme
• Oregano

Stuff turkey with:

• Quartered Yellow onions
• Quartered Shallots
• Celery leaves/stocks
• Fresh oregano

Sprinkle freshly ground pepper on the turkey & flakey sea salt 

Place in oven & roast until well done. I had an 8lb turkey which took around 4 hours. 

Rotate frequently and base with drippings

Roast until thicket part of turkey (leg/thigh area) has reached an internal temp of 74 degrees C or 165 degrees F.

Carve turkey and place on a bed of oregano, thyme, rosemary and roasted lemon/onions/ garlic which were roasting with the turkey

Cranberry Sauce - Joshua Weissman

In a pot add:

• 1 pack of fresh cranberries (175g)
• 300g sugar (1 1/4 cups)
• 100g orange juice (1/2 cup)
• 60g lemon juice (1/4 cup)
• 50g water (1/4 cup)
• Zest of 1 orange

Boil until liquid has half reduced or until syrup consistency (around 10 mins)

Transfer everything to a blender & blend.

Pass through a mesh sieve 

Pour into serving dish, cool and refrigerate until dinner

Stuffing - Joshua Weissman

prep  day (48hr or 24hrs prior to turkey day)

Take a loaf of bread with a nice crust. Rip apart and place on a wired track until turkey day. Idea is to try it out.

Turkey Day

Preheat oven to 325 degrees (probably already done as turkey is in the oven)

In a saucepan add:

• Butter until melted
• 1 yellow onion thinly sliced
• 3-4 stocks of celery thinly sliced 
• Salt & pepper to taste
• 1 tbsp fresh oregano

In a measuring cup add:

• 1 1/4 cup of turkey stock
• 1 egg

Mix well 

Add egg/stock mixture to saucepan with onions and celery.

Mix well and scrape any fond off the bottom.

In a large bowl add torn pieces of bread & stuffing mixture. 

Toss thoroughly

Add to a baking dish 

Bake for 25mins covered

Bake for another 14-20 mins uncovered or until top pieces of bread are nice and crusty. 

Mashed potatoes - Allison Roman

Milk Sauce:

In a small saucepan add:

• 1/2 cup of heavy cream
• 1/2 cup of 2% milk 
• Salt & pepper
• 4-5 clove of garlic

Simmer until potatoes are ready

Potatoes:

Bring 3-4 russet potatoes to a boil

Boil until tender and easily breaks down with the touch of a spoon

Drain potatoes & add milk sauce. Smash potatoes with a spoon or with a potato masher based on your mash potato texture preference

Transfer potatoes to your serving dish and set aside until time to serve. 

Place the dish in the oven to heat up before serving

Dessert - Tiramisu (see that recipe)

Order of preparation:

Prep day make:

• Tiramisu
• Stuffing bread prep
• Turkey prep

Turkey Day

• Cranberry (get this out of the way) can make this on prep day too however its very easy to do on the day of!
• Turkey get that in the oven next
• Stuffing (can add to oven while turkey is in there)
• Potatoes
• Dessert is ready. If you’re not making it on prep day make this after the turkey.