The Howe Daily Kitchen And Bar Menu Recipe

Prep the bird

Remove giblets and pat the turkey dry inside and out with paper towels. Let sit at room temperature for 30 minutes while you prepare other components.

Herb butter

In a bowl, combine softened unsalted butter, chopped rosemary, thyme, sage, minced garlic, lemon zest from the halved lemon, kosher salt and black pepper. Mix until smooth.

Season and stuff cavity

Loosen the skin over the breast with your fingers and rub half of the herb butter directly onto the breast meat; spread remaining butter over the exterior skin. Place the halved lemon and quartered onion into the cavity for aromatics. Tuck wings and tie legs with kitchen twine.

Roast

Preheat oven to 325°F (160°C). Place the turkey breast-side up on a rack set in a roasting pan. Pour 1–2 cups of chicken or turkey stock into the bottom of the pan. Roast about 13–15 minutes per pound (approx. 2–3 hours for a 5 kg bird) until the thickest part of the thigh reaches 165°F (74°C). Baste with pan juices every 30–40 minutes for a golden skin. If skin browns too quickly, tent loosely with foil.

Rest

Transfer turkey to a cutting board and tent with foil. Let rest 20–30 minutes before carving to let juices redistribute.

Cook potatoes

Place peeled and cut potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced, about 15–20 minutes.

Heat dairy

While potatoes cook, gently warm the milk and heavy cream with the 6 tbs butter in a small saucepan until butter melts and mixture is warm (do not boil).

Mash

Drain potatoes well and return to the pot. Mash using a potato masher or ricer until smooth. Gradually add warmed milk/cream mixture until you reach desired creaminess. Season with 2 tsp salt and 1 tsp pepper, taste and adjust. Stir in chopped chives if using. Keep warm until serving.

Sauté aromatics

Preheat oven to 350°F (175°C). In a large skillet over medium heat, melt 6 tbs butter. Add diced onion and celery and sauté until softened and translucent, about 6–8 minutes. Stir in chopped parsley, sage, thyme and poultry seasoning and cook 1–2 minutes until fragrant.

Combine and moisten

Place cubed bread into a very large bowl. Pour the sautéed vegetable mixture over the bread. In a separate bowl, whisk together the 2 beaten eggs with 2 cups chicken or vegetable stock, 1 tsp salt and 1 tsp pepper. Pour the stock/egg mixture over the bread and toss gently until evenly moistened but not soggy. If stuffing seems dry, add up to 1/2 cup more stock.

Bake

Transfer to a buttered baking dish, cover tightly with foil and bake at 350°F (175°C) for 25 minutes. Uncover and bake an additional 15–20 minutes until the top is golden and crisp. Alternatively, spoon into the turkey cavity before roasting (do not cook the turkey and stuffing together for food safety unless you ensure stuffing reaches 165°F / 74°C).

Sauté vegetables

Preheat oven to 350°F (175°C). In a large skillet, heat vegan butter or olive oil over medium heat. Add sliced leek and chopped mushrooms and sauté until softened and any liquid has evaporated, about 8–10 minutes. Stir in chopped sage and nutrition yeast if using; cook 1 minute.

Combine and bake

Place cubed vegan bread and toasted chopped walnuts in a large bowl. Add the sautéed mushroom-leek mixture. Gradually add 1.5 cups warm vegetable stock, stirring until bread is evenly moistened but not soggy. Season with 1 tsp salt and 1/2 tsp pepper. Transfer to a baking dish, cover with foil and bake 25 minutes, then uncover and bake 10–15 minutes until golden.

Separate drippings

After removing the roasted turkey from the roasting pan, pour pan drippings through a fine-mesh strainer into a measuring cup or fat separator. If the drippings include a lot of fat, skim off excess to leave about 1/2 cup fat and 1/2–1 cup flavorful juices.

Make roux

Place the roasting pan on the stovetop over medium heat (or use a saucepan). Add the 1/2 cup reserved fat and 4 tbs flour. Whisk constantly for 2–3 minutes to cook the flour and remove raw taste, scraping up any browned bits from the pan.

Finish gravy

Whisk in 2 cups stock and 1/2 cup dry white wine (if using) slowly to avoid lumps. Bring to a simmer and cook until slightly thickened, about 5–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. Strain again if you prefer an extra-silky gravy. Keep warm and serve with carved turkey and mashed potatoes.