Rowan And Dough Thanksgiving Dinner Recipe

Prepare bird

Preheat oven to 325°F (165°C). Remove giblets and neck from turkey cavity and pat turkey dry inside and out with paper towels. Let sit at room temperature 30 minutes while you prepare the herb butter.

Herb butter

In a bowl, combine softened butter, chopped rosemary, sage, thyme, and minced garlic. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Mix thoroughly to combine.

Season and stuff

Loosen the skin over the breast by sliding your hand between skin and meat. Smear about two-thirds of the herb butter directly onto the breast meat under the skin. Rub remaining butter over the skin. Place halved lemon and quartered onion into the cavity; optionally add a few thyme sprigs.

Roasting setup

In a large roasting pan, spread carrots and celery to create a vegetable rack. Drizzle vegetables with olive oil and season with a pinch of salt and pepper. Set the turkey breast-side up on the vegetables. Tuck wing tips under and tie the legs with kitchen twine.

Roast

Pour 2 cups of stock into the bottom of the pan. Roast uncovered in the preheated oven. Roast time: plan approximately 13–15 minutes per pound for an unstuffed bird. For a 12–14 lb turkey roast about 2.5–3 hours. Baste every 30–45 minutes with pan juices for a golden skin. If breast browns too quickly, tent loosely with foil.

Check doneness and rest

Insert an instant-read thermometer into the thickest part of the thigh without touching bone; it should read 165°F (74°C). Remove turkey from oven, transfer to a cutting board, and tent loosely with foil. Let rest 20–30 minutes before carving. Reserve pan drippings for gravy.

Prepare filling

Heat 2 tbs olive oil and 3 tbs butter in a large skillet over medium-high heat. Add diced onion and a pinch of salt; sweat 5–7 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.

Cook mushrooms

Add chopped cremini and shiitake mushrooms and cook over medium-high heat until they release moisture and it evaporates, about 8–10 minutes. Stir occasionally to encourage browning. Add soy sauce (1 tbs), balsamic vinegar (1 tsp), and fresh thyme leaves; cook 1–2 minutes more.

Combine with lentils

Stir in cooked lentils, toasted chopped walnuts, and optional goat cheese or ricotta. Adjust seasoning with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt as needed. Remove from heat and let filling cool to room temperature (15–20 minutes) — this prevents soggy pastry.

Assemble en croute

Preheat oven to 400°F (200°C). Lightly flour a work surface and roll each puff pastry sheet to smooth seams. Divide the cooled filling into two equal logs lengthwise down the center of each pastry sheet, leaving a 1-inch border. Brush pastry edges with beaten egg. Fold pastry over the filling to encase (like a log), sealing edges and tucking ends under. Transfer seam-side down to a parchment-lined baking sheet. Use a sharp knife to make a few shallow slashes in the top for steam venting. Brush the top with egg wash for a glossy finish.

Bake

Bake in the preheated oven 30–35 minutes until pastry is golden brown and crisp. If top browns too quickly, tent loosely with foil. Remove from oven and rest 10 minutes before slicing. Garnish with chopped parsley if desired.

Collect drippings

After removing turkey from the pan, pour pan drippings through a fine mesh strainer into a fat separator or bowl. Allow fat to rise; skim off and reserve 2 tbs of the fat (or use 2 tbs unsalted butter if insufficient).

Make roux

In a medium saucepan over medium heat, melt 2 tbs butter (or use reserved fat). Whisk in 1/4 cup flour and cook for 2–3 minutes, stirring constantly, until it becomes lightly golden and loses raw flour taste.

Finish gravy

Slowly whisk in 3 cups warm stock and the strained pan juices (avoiding excess fat). Bring to a simmer, whisking to remove lumps. Simmer 6–8 minutes until slightly thickened. Taste and season with 1 tsp salt and 1/2 tsp black pepper. If too thick, thin with extra stock; if too thin, simmer a few minutes longer.

Strain and serve

For a silky gravy, strain again through a fine mesh sieve. Transfer to a gravy boat and keep warm until serving.

Carve turkey and arrange on a platter. Slice the mushroom and lentil en croute into thick slices and arrange on a separate platter or beside the turkey for guests choosing the vegetarian option. Drizzle gravy over carved turkey or serve on the side. Garnish both with chopped parsley and lemon wedges.