Mason Jar Kitchen And Bar Thanksgiving Feast Recipe

Prep and herb butter

Remove turkey breast from refrigerator 30 minutes before roasting to come toward room temperature. Preheat oven to 375°F (190°C). In a small bowl, combine softened butter, chopped rosemary, sage, thyme, minced garlic, lemon zest, kosher salt and black pepper. Mix until a uniform herb butter forms.

Season and roast

Pat the turkey breast dry with paper towels. Gently loosen skin over breast meat with your fingers and spread half of the herb butter under the skin directly onto the meat. Rub remaining butter over the skin. Place breast in a roasting pan skin-side up; drizzle with 1 tablespoon olive oil. Add lemon quarters to the pan and pour 1 cup low-sodium chicken broth into the pan to keep the environment moist. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (about 20 minutes per pound for a 4-lb breast). Baste once after 30 minutes using pan juices. Tent loosely with foil if the skin browns too quickly.

Rest and slice

Remove turkey from oven when 160°F is reached. Transfer to cutting board and tent with foil for 15–20 minutes (temperature will rise to 165°F). Reserve pan drippings for gravy. Slice turkey crosswise into 1/4-inch slices and keep warm until serving.

Sauté aromatics

Preheat oven to 350°F (175°C). In a large skillet over medium heat, melt 6 tablespoons butter. Add the chopped onion and celery and cook until softened and translucent, about 6–8 minutes. Stir in chopped sage, rosemary, parsley and thyme and cook 1 minute until fragrant.

Combine and moisten

Place bread cubes in a large bowl. Add the sautéed vegetable-herb mixture to the bread. If using, add dried cranberries or chopped apple. In a separate bowl, whisk together 1 1/2 cups chicken or turkey broth and the lightly beaten eggs. Pour the egg-broth mixture over the bread and toss gently until evenly moistened but not soggy. Season with kosher salt and black pepper. Adjust liquid as necessary — the stuffing should hold together when pressed but not be soupy.

Bake

Transfer stuffing to a buttered 9x13-inch baking dish or divide into individual oven-safe mason jars for the Mason Jar theme (fill jars only 3/4 full). Cover baking dish or jars with foil. Bake at 350°F (175°C) for 25 minutes covered, then remove foil and bake an additional 10–15 minutes until top is golden and crisp. If baking jars, remove foil for final 10 minutes to crisp the tops.

Prepare yams

Preheat oven to 400°F (200°C). Place cubed sweet potatoes in a large mixing bowl. In a small saucepan or microwave-safe bowl, combine butter, brown sugar, maple syrup, orange juice, cinnamon, nutmeg and kosher salt. Warm until butter and sugar melt and mixture is combined, stirring to dissolve sugar.

Toss and roast

Pour the warm syrup mixture over the sweet potatoes and toss to coat evenly. Spread the yams in a single layer in a roasting pan or on a rimmed baking sheet lined with parchment. Roast for 25–30 minutes, stirring once halfway through, until tender and caramelized at the edges. If using, sprinkle toasted pecans over the yams for the last 5 minutes of roasting to warm them.

Make roux

After removing the roasted turkey, pour pan drippings into a fat separator or let sit 5 minutes and spoon off most of the fat, reserving about 1/2 cup drippings (including some fat for flavor). In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1–2 minutes to form a blond roux, stirring constantly.

Finish gravy

Slowly whisk in 2 cups low-sodium chicken or turkey broth, then whisk in reserved pan drippings. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. If too thick, add additional broth a tablespoon at a time. Season to taste with salt and black pepper and stir in optional fresh thyme or parsley. Keep warm until serving.

Arrange sliced herb-roasted turkey on a warmed platter. Spoon stuffing into bowls or serve individual mason jars alongside. Transfer candied yams to a serving dish and sprinkle with toasted pecans if using. Pour pan gravy into a gravy boat. Garnish turkey and sides with chopped fresh parsley and serve lemon wedges alongside. Serve immediately while hot.