Young Patrons Menu - Roast Turkey Recipe
Double-butter mashed potatoes, french beans, sage cornbread, cranberry relish, giblet gravy
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Ingredients
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Roast Turkey
Double-Butter Mashed Potatoes
French Beans
Sage Cornbread
Cranberry Relish
Giblet Gravy
Method
Roast Turkey
- 1
- 2
Stuff and Roast
Stuff the turkey with fresh sage leaves. Place the turkey in a roasting pan and cover loosely with aluminum foil. Roast for approximately 13-15 minutes per pound, basting occasionally, until the internal temperature reaches 165°F (75°C).
- 3
Rest and Carve
Remove the turkey from the oven and let it rest for 20-30 minutes before carving.
Double-Butter Mashed Potatoes
- 4
Prepare Potatoes
Peel and cut the russet potatoes into quarters. Boil in salted water until tender, about 20 minutes.
- 5
Mash and Mix
Drain the potatoes and return them to the pot. Add butter and heavy cream, and mash until smooth. Season with salt and pepper to taste.
French Beans
- 6
Cook Green Beans
Trim the ends of the green beans and blanch in boiling water for 3-4 minutes. Drain and set aside.
- 7
Sage Cornbread
- 8
Mix Dry Ingredients
In a large bowl, combine cornmeal, flour, baking powder, and salt.
- 9
Cranberry Relish
- 10
Combine Ingredients
In a saucepan, combine fresh cranberries, sugar, orange zest, and orange juice. Bring to a boil.
- 11
Simmer and Cool
Reduce heat and simmer for 10-15 minutes until cranberries burst. Allow to cool before serving.
Giblet Gravy
- 12
- 13
Add Giblets and Broth
Add chopped turkey giblets and chicken broth. Stir and simmer until thickened. Season with salt and pepper.