Red Cow Meal Kit Recipe

Prep

Preheat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels. Place on a rack in a roasting pan. Allow the turkey to come to room temperature for 20–30 minutes while you prepare the herb butter.

Herb butter

In a small bowl, combine the softened butter, chopped sage, chopped rosemary, minced garlic, kosher salt, and black pepper. Mix until smooth and evenly blended.

Season and roast

Gently loosen the skin from the breast meat with your fingers and rub about two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining butter over the skin. Drizzle the turkey with olive oil and squeeze the lemon halves over the top; place the squeezed lemon halves in the pan. Pour the chicken broth into the bottom of the pan to keep the environment moist. Roast in the preheated oven for approximately 20 minutes per pound, about 60 minutes for a 3-lb breast, or until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). Baste once with pan juices halfway through cooking.

Rest and carve

Remove the turkey from the oven and tent loosely with foil. Let rest 15 minutes to allow juices to redistribute. Slice the breast against the grain into 1/4-inch slices. Reserve pan juices for gravy if desired.

Blanch green beans

Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–4 minutes until bright green and just tender. Prepare an ice bath. Drain the beans and immediately plunge them into the ice bath to stop cooking. Drain and set aside.

Make mushroom sauce

In a large skillet over medium heat, melt the butter. Add the chopped onion and cook 3–4 minutes until translucent. Add the sliced mushrooms and cook until they release moisture and begin to brown, about 5–6 minutes. Sprinkle the flour over the vegetables and stir to combine, cooking 1 minute to remove raw flour taste. Slowly whisk in the milk and heavy cream until smooth. Add the soy sauce, nutmeg, kosher salt, and black pepper. Simmer gently 3–4 minutes until the sauce thickens to a creamy consistency.

Assemble and bake

Preheat the oven to 350°F (175°C). Combine the blanched green beans with the mushroom sauce in a mixing bowl and stir to coat. Transfer to a shallow casserole dish (about 1.5–2 quart). Sprinkle the French fried onions evenly over the top (reserve a small handful to add extra crispness after baking if you like). Bake for 20–25 minutes until bubbling and top is golden. If you reserved some fried onions, scatter them on immediately after removing from the oven for added crunch.

Prep oven and crust

Preheat the oven to 425°F (220°C). Place the prepared 9-inch pie crust in a pie dish if not already. Crimp the edges as desired. Chill the crust in the freezer for 10 minutes while you make the filling.

Make filling

In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth. Add the ground cinnamon, ground ginger, ground cloves, ground nutmeg, and kosher salt. Whisk until fully incorporated and the mixture is even in color.

Bake

Pour the filling into the chilled pie crust. Bake at 425°F (220°C) for 15 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake an additional 35–40 minutes, or until the center is set but still slightly jiggly (an instant-read thermometer should register about 175–180°F / 79–82°C in the center).

Cool

Remove the pie from the oven and allow it to cool completely on a wire rack (2–3 hours) so the filling fully sets. Chill for at least 1 hour before serving if you prefer a firmer slice. Serve with whipped cream if desired.

Transfer the sliced roasted turkey to a serving platter and sprinkle with chopped fresh parsley. Reheat reserved pan juices or prepared gravy and serve on the side. Bring the hot green bean casserole to the table and garnish with any extra fried onions. Slice the pumpkin pie and serve with whipped cream or additional garnishes as desired.