Momentarily ignoring the fact that Christmas is only 13 weeks away (YEEEEEEE), I can take this next week and a half to concentrate on another fan favorite holiday - Thanksgivingggggg!!!! Oh Thanksgiving.... the turkey...the stuffing (or as hubs likes to call it - "dressing")... the cranberry sauce... it really is the most feel good meal I could ever imagine. I remember the good ol' days back at Western when my good friend, let's call her Puff (that's actually what I call her), and I would waste away second year Physics classes by making long, descriptive (yes, we had diagrams) lists of everything we wanted to eat when we went home for Thanksgiving weekend.
In light of this magical season, last night I decided to participate in a presentation style technique cooking class at my favooorrritteee store on the planet - Williams Sonoma obvi. The theme of course - Classic Thanksgiving dinner. Since I have spent every Thanksgiving of my life thus far feasting on my parents holiday masterpieces, I have yet to tackle this ever important and outrageously delish meal myself (and I call myself a Chef? I know... its shameful). Not only did the class end off with a plate to feast on - but I actually learned a ton of important info. that could be useful for making Thanksgiving dinner. SO... I decided what better to do with my newly gained turkey knowledge than share it with my faithful foodie blogger friends.
Below is the Williams Sonoma guide to making the perfect turkey!
First of all - you want to use a shallow roasting pan. I know our nonnas and grandmothers have been using those huge deep roasters for years - but in order for the air to circulate around the meat to properly dry roast the bird - you want a shallow pan. Then you will get that perfect brown caramelized crust on the outside - and a juicy bird on the inside.
Next - let's talk about brining. Alot of people do not use this technique anymore but it can make for a very flavorful turkey. You can buy a dry brine or you can roll up your sleeves and do the extra work for a wet brine. What is a brine you may be asking? It's simply a salt solution / preservative/ seasoning with lots of salt and herbs etc.... For any turkey up to 20 lbs you can start with taking 3 cups of brine (Williams Sonoma sells an amazing one), add 3 cups of water and bring the mixture to a boil on the stove. Then bring it down from a boil and let it come to room temperature. Put the mixture in the fridge to chill and then put mixture in a brining bag (bigggg bags that will fit your turkey and seal up - again - Williams Sonoma has them). Put the bag in a large bucket and then place your turkey in it along with 18 cups of water, 6 cups of apple cider or white wine (or both! feel free to improvise with flavors), and then seal up the bag. Let the mixture brine for 6-24 hours (the longer you brine it - the most salt and flavor will enter the meat). When you are done brining, rinse the bird off very well inside and out.
Next, create a compound butter by using a stick of butter, tbsp parsley, tbsp thyme and then lift the skin around the breasts (without tearing) and rub all over the breasts. Rub the rest of the bird alllll over the outside as well. Tuck the wings under the back of the turkey, tie the legs together so it holds its shape. Next, place the turkey on a rack in a the large shallow roasting pan and roast for 30 minutes at 400 degrees F, Reduce the oven to 325 degrees F and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with foil.
After about 2 hours of total roasting time begin checking for doneness. The breast should read 165 degrees and the theigh 175 degrees F. Total roasting time depends on the size of the turkey.
NOTES ABOUT STUFFING
** Though alot of people prefer to stuff outside the turkey and cook their stuffing in a separate pan - alot of people still prefer to stuff the inside of their turkey the traditional way. The reason some people stray away from this method because if it is not done properly, you risk letting bacteria form. If you choose to stuff the inside of the turkey you must take the turkey out no earlier than 1 hour before you are cooking (if not brining), stuff the turkey RIGHT before you put it in the oven. Be sure not to overstuff your turkey because it expands while cooking. This method prevents bacteria from forming. If you choose to stuff outside the turkey - make sure you are basting the stuffing often to keep it moist.
Did I lose you? Are you still reading? If you are I have one last gem for you. A recipe for a fantastic variation on the classic mashed potatoes. So so so so so delish.
Garlic Squashed Potatoes
You will need:
7-8 medium yukon gold potatoes, boiled and mashed / put through a ricer
1/3 bottle of Williams Sonoma Butternut Squash Puree
2 tsp Roasted Garlic Puree (can be purchased at Williams Sonoma or made at home simply by roasting your own heads of garlic and then making it a puree)
3 tbsp unsalted butter
1/4 cup heavy cream
1/3 cup milk
salt and pepper to taste
Warm butter with cream and milk in a saucepan. Add cream mixture to mashed potatoes in a heat proof bowl. Blend ingredients, adding salt and pepper to taste (do not over mix or potatoes become gluey)
Stay tuned for more Thanksgiving kitchen love this week!
xoxo
Chef Natty
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