Birch’s On The Lake Thanksgiving Buffet Recipe

Prepare herb butter

In a bowl, combine softened butter, chopped parsley, rosemary, thyme, lemon zest, minced garlic, 1 tablespoon kosher salt and 1 teaspoon black pepper. Mix until smooth and evenly distributed.

Prep turkey

Remove giblets and neck from turkey cavity. Pat turkey dry inside and out with paper towels. Gently loosen the skin over the breast by sliding your hand between skin and meat, creating pockets for the herb butter.

Rub half of the herb butter under the breast skin and the remainder over the skin. Tuck wing tips under. Rub the exterior lightly with olive oil and sprinkle with remaining 1 tablespoon kosher salt and 1 teaspoon black pepper. Place onion, carrots and celery in the bottom of a large roasting pan and pour the 2 cups broth into the pan.

Roast the turkey at 325°F (160°C). Estimate 13–15 minutes per pound for an unstuffed turkey; for a 12–14 lb bird plan ~3 to 3.5 hours. Start checking internal temperature at about 2.5 hours. The turkey is done when the thickest part of the thigh reaches 165°F (74°C). If skin browns too quickly, tent with foil. Remove turkey to a serving board, tent with foil and rest 30–45 minutes before carving. Reserve pan drippings for gravy.

Preheat oven to 350°F (175°C). Spread bread cubes on a sheet pan and toast in oven 8–10 minutes until lightly crisp and cooled.

In a large skillet over medium heat, melt 1/2 cup butter. Add diced onion and celery; sauté 8–10 minutes until softened and translucent. Stir in chopped sage, parsley and thyme and cook 1 minute more.

In a very large bowl combine toasted bread cubes, sautéed vegetables and herbs. Add 2 cups warm broth, beaten eggs, 1 tablespoon kosher salt and 1 teaspoon black pepper. Toss gently until bread is evenly moistened but not soggy. Adjust with up to 1/2 cup additional broth if too dry.

Transfer stuffing to a buttered 9x13-inch baking dish (or two smaller pans). Dot top with small pieces of butter. Cover with foil and bake 25 minutes, remove foil and bake an additional 15–20 minutes until golden and crisp on top. If stuffing is being cooked inside the turkey, stuff loosely and roast until turkey reaches safe temperature—account for increased roast time.

Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, 15–20 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or pass through a ricer for an ultra-smooth texture.

Warm milk and 3/4 cup butter together until butter melts (microwave or small saucepan). Stir milk mixture and sour cream into potatoes until smooth and creamy. Season with 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper. Keep warm in a covered container; for buffet service, transfer to a chafing dish and stir occasionally to prevent skin forming.

Bring a large pot of salted water to a rolling boil. Blanch green beans 3–4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

In a large skillet over medium heat, melt 3 tablespoons butter with 1 tablespoon olive oil. Add minced shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Add drained green beans and sauté 2–3 minutes to heat through. Stir in toasted sliced almonds and 1 tablespoon lemon juice. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Finish with a sprinkle of chopped parsley if desired and transfer to serving dish.

In a food processor or blender, combine fresh cranberries, granulated sugar, orange zest and orange juice. Pulse until mixture is coarsely chopped; do not over-process — you want some texture. Stir in optional orange liqueur if using.

Transfer to a bowl and refrigerate at least 1 hour to let flavors meld. Can be made up to 3 days ahead and kept chilled until service.

After roasting, pour pan drippings through a fine-mesh strainer into a measuring cup or fat separator. Spoon off excess fat until you have about 1 cup of juices (or 1 cup juices + enough broth to make 1 cup liquid).

In a saucepan over medium heat, melt 1/4 cup butter. Whisk in 1/2 cup flour and cook, whisking constantly, 2–3 minutes to form a blond roux.

Slowly whisk in reserved pan juices and 2 to 3 cups additional broth, whisking to smooth. Bring to a gentle simmer and cook until thickened, 5–7 minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. If too thick, thin with extra broth; if thin, simmer a little longer. Keep warm for service; re-whisk before serving.

Preheat oven to 425°F (220°C). Place prepared pie crusts in 9-inch pie pans and crimp edges.

In a bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg and 1/4 teaspoon kosher salt until smooth and homogenous.

Divide filling evenly between the two pie crusts. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 35–40 minutes until filling is set (knife inserted near center comes out clean). Cool on a rack to room temperature, then refrigerate until serving. Serve sliced; garnish with whipped cream if desired.

Carve turkey after resting and arrange on warmed platters. Spoon reserved gravy into a warmed gravy boat. Place mashed potatoes, stuffing, green bean almondine and cranberry relish in appropriate chafing dishes for buffet service, keeping hot items at 140°F (60°C) or above. Garnish platters with chopped parsley and lemon wedges. Keep desserts chilled until service.

Plan timing so turkey rests while you finish stuffing and gravy. Most components can be prepared ahead: stuffing (refrigerate) and cranberry relish (chill) up to 2–3 days; pies 1–2 days ahead. Reheat gently and maintain food-safety temperatures for buffet service.