Stock And Bond Thanksgiving Offerings Recipe

Prepare and brine (optional but recommended)

If you choose to brine, prepare a simple salt brine (about 1 cup kosher salt per gallon water) and submerge the turkey for 8–12 hours in the refrigerator. Rinse and pat dry before proceeding. If not brining, ensure the turkey is fully thawed, pat dry inside and out with paper towels.

Preheat oven to 325°F (165°C). Place a rack in a large roasting pan.

Mix the softened butter, chopped thyme, rosemary, sage, minced garlic, 1 tablespoon kosher salt, and 1/2 teaspoon black pepper in a small bowl to make herbed compound butter.

Gently loosen the skin over the turkey breast by sliding your fingers between the skin and meat, being careful not to tear. Spread about two-thirds of the compound butter directly under the breast skin, smoothing it over the meat. Rub the remaining butter over the exterior of the turkey. Tuck wing tips under the bird and tie the legs together with kitchen twine.

Rub the turkey all over with 2 tablespoons olive oil and season the cavity with remaining salt and pepper. Stuff the cavity with the quartered onion and halved lemon (and optional turkey neck/giblets wrapped in cheesecloth if using). Scatter carrots and celery in the bottom of the roasting pan to create a flavor bed and to lift the turkey off the pan surface.

Place the turkey breast-side up on the rack. Roast uncovered for about 13–15 minutes per pound, about 2 hours 45 minutes to 3 hours 30 minutes for a 12–14 lb bird. Start checking internal temperature at the 2 hour mark. Tent loosely with foil if the breast browns too quickly.

The turkey is done when the thickest part of the thigh reaches 165°F (74°C) and the breast reaches 160–162°F (71–72°C). Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes before carving—this allows juices to redistribute.

Preheat oven to 350°F (175°C). Spread cubed bread on a sheet pan and, if not already stale, toast in oven 10–15 minutes until lightly dried and golden. Reduce oven temp to 350°F if following turkey roast schedule.

In a large skillet over medium heat, melt 6 tablespoons butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Stir in chopped parsley, sage, and thyme and cook 1 minute until fragrant.

Place toasted bread cubes in a large bowl. Pour the cooked onion-celery-herb mixture over the bread. Add the hot chicken or turkey stock gradually, tossing until bread is evenly moistened but not soggy. Stir in the beaten eggs, 1 teaspoon salt, and 1 teaspoon pepper until combined.

Transfer to a buttered 9x13-inch baking dish (or two smaller dishes). Cover with foil and bake 25 minutes, then remove foil and bake another 15–20 minutes until the top is golden and slightly crisp. Alternatively, spoon into a cavity to roast for the last hour of turkey cooking if you prefer (reduce stuffing temperature check for food safety) — this recipe is written for cooking separately.

Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt to the water. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes.

Drain potatoes thoroughly and return them to the warm pot over low heat for 1 minute to evaporate excess moisture.

Using a potato ricer or masher, press potatoes until smooth. Add the butter and fold until melted. Stir in warmed heavy cream and warmed whole milk in stages until you reach desired consistency. If using, fold in cream cheese for added silkiness. Season with remaining 1 teaspoon salt and 1 teaspoon freshly ground black pepper to taste. Keep warm until serving.

After removing the roasted turkey from the pan, pour off and reserve pan drippings into a fat separator or bowl. Skim off and reserve 4 tablespoons of fat (or use butter to make up the amount) and measure out the drippings. If you have the turkey neck/giblets, simmer them in 2 cups water for 20–30 minutes to make a small stock; strain and add to drippings as desired.

Place the roasting pan on the stovetop over medium heat (or use a saucepan). Add 4 tablespoons butter to the pan and melt, scraping up browned bits. Whisk in the 4 tablespoons flour and cook 1–2 minutes to form a roux, stirring constantly to avoid burning.

Gradually deglaze with 1 cup dry white wine or sherry, scraping the pan to lift brown bits. Slowly whisk in 2 cups cold stock until smooth. Bring to a simmer and cook until the gravy thickens, about 5–7 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper, taste and adjust. Strain through a fine-mesh sieve into a gravy boat if you prefer a silky finish.

Rinse the cranberries and pick out any stems or soft berries. In a food processor, pulse cranberries with granulated sugar until coarsely chopped but not pureed—texture should be a chunky relish (about 8–12 pulses).

Add the orange zest and orange juice and pulse 1–2 more times to incorporate. Stir in the orange liqueur if using and a pinch of salt. Taste and adjust sugar or orange as needed. Chill for at least 1 hour to let flavors meld. Serve cold or at cool room temperature.

Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch 3–4 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a large skillet over medium heat, melt 2 tablespoons butter. Add the blanched green beans and sauté 2–3 minutes until heated through. Stir in toasted sliced almonds and lemon zest, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss and serve warm.

Preheat oven to 425°F (220°C). Place the prepared pie crust in a 9-inch pie dish and crimp the edges.

In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt. Whisk until smooth and fully combined.

Pour the filling into the pie crust. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 35–40 minutes, or until the center is set and a knife inserted near the center comes out mostly clean (a slight jiggle is fine).

Cool on a wire rack for at least 2 hours before serving to allow filling to firm up. Serve with whipped cream if desired.