Thanksgiving Specials Recipe

Prepare and brine (optional)

If time allows, the night before: rinse turkey and pat dry. Rub 2 tbs kosher salt and 1 tbs black pepper over and under the skin where possible. Place turkey on a rimmed pan and refrigerate uncovered overnight to dry the skin and concentrate flavor. (If not brining, proceed with next steps.)

Make herb butter

In a bowl, combine softened butter, minced garlic, chopped thyme, chopped rosemary, and chopped sage. Add 1 tbs kosher salt and 1 tsp black pepper and mix until smooth.

Prepare turkey for roasting

Preheat oven to 325°F (165°C). Remove giblets from the turkey cavity. Spoon or smear half the herb butter under the skin over the breast meat, using your fingers to separate skin from meat gently. Rub remaining herb butter over the outside of the turkey. Tuck wing tips under and tie legs with kitchen twine if desired. Place quartered onion, chopped carrots and celery inside the roasting pan around the turkey. Pour 2 cups chicken or turkey broth into the pan to keep drippings from burning.

Roast

Place turkey breast-side up on a rack in a roasting pan. Brush or drizzle 2 tbs olive oil over the skin to encourage browning. Roast uncovered at 325°F, allowing about 13 minutes per pound for an unstuffed turkey (adjust if stuffed). For a 12–14 lb bird, roast 2.5–3 hours. Begin checking temperature about 30 minutes before expected finish. Tent with foil if skin is browning too quickly. Turkey is done when thickest part of thigh reaches 165°F (74°C) and juices run clear.

Rest

Remove turkey to a cutting board and let rest loosely tented with foil for 20–30 minutes before carving. Reserve pan drippings for the gravy section.

Cook sausage and aromatics

Preheat a large skillet over medium heat. Crumble and brown the sausage until cooked through, about 6–8 minutes. Transfer cooked sausage to a bowl and drain excess fat, leaving about 1 tbs in the pan. Add 4 tbs butter to the skillet; when melted, add chopped onion and celery and sauté until translucent, about 5 minutes. Add diced apple and cook 2–3 minutes until slightly softened. Return sausage to the pan and stir to combine.

Combine with bread

Place cubed bread in a very large bowl. Add sausage-vegetable-apple mixture, chopped parsley, chopped sage, thyme leaves, salt, and pepper. Toss gently to combine.

Moisten and bind

Pour 2 cups warm chicken or turkey broth over the bread mixture gradually, tossing until moist but not soggy. Stir in beaten egg to help bind. Taste and adjust seasoning.

Bake or stuff turkey

If baking separately: preheat oven to 350°F (175°C). Transfer stuffing to a buttered 9x13-inch baking dish, dot top with 1–2 tbs butter, cover with foil, and bake 30 minutes. Remove foil and bake an additional 15 minutes until golden. If stuffing the turkey cavity: loosely fill the cavity just before roasting (do not pack tightly), and roast turkey according to the roast directions; ensure stuffing reaches 165°F (74°C) for safety.

In a medium saucepan combine cranberries, granulated sugar, and orange juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 10–12 minutes, stirring, until cranberries burst and sauce thickens. Stir in orange zest and cinnamon, simmer 1 more minute. Taste and adjust sugar or zest. Remove from heat and cool; sauce will thicken further as it cools. Serve chilled or at room temperature.

Cook potatoes and garlic

Place peeled, cubed potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 15–20 minutes. Drain well.

Mash and finish

Return drained potatoes and garlic to the warm pot. Add butter, warm milk, and sour cream. Mash with a potato masher (or use a ricer for smoother texture) until fluffy. Season with remaining salt and black pepper to taste. Keep warm until serving.

Blanch beans

Bring a large pot of salted water to a boil. Add trimmed green beans and blanch 3–4 minutes until bright green and tender-crisp. Prepare an ice bath. Drain beans and plunge into ice bath to stop cooking. Drain and pat dry.

Finish with almonds

In a large skillet over medium heat, melt 2 tbs butter. Add drained green beans and sauté 2–3 minutes to heat through. Add toasted sliced almonds and lemon juice, toss to combine. Season with salt and pepper. Serve immediately.

Separate drippings and make roux

After removing the turkey from the roasting pan, pour pan drippings into a fat separator or a glass measuring cup. Let sit briefly so fat rises; skim off and reserve about 1–2 tbs fat in the roasting pan or a saucepan. Measure out 1 cup of drippings (if less, top with broth to make 1 cup). Return 1–2 tbs fat to a saucepan over medium heat and whisk in 3 tbs flour. Cook roux 1–2 minutes, stirring constantly, until bubbly and lightly golden (do not brown too much).

Finish gravy

Slowly whisk in 2 cups chicken or turkey broth, then whisk in the reserved drippings. Bring to a simmer and cook until thickened, 4–6 minutes. If too thick, thin with additional broth; if too thin, simmer a bit longer. Season with 1/2 tsp salt and 1/2 tsp pepper (adjust to taste). Strain through a fine mesh sieve if you prefer a smooth gravy. Keep warm until serving.