A turkey tailor-made for a Thanksgiving feast
No Thanksgiving feast is complete without turkey. The main course at nearly everyone’s Thanksgiving dinner table, a Thanksgiving turkey is something many people look forward to more and more as the holiday approaches.
Those about to cook their first Thanksgiving turkey or even turkey-cooking veterans who want to stray from the norm may want to consider the following recipe for “Herb-Roasted Turkey” from Yolanda Banks’ “Cooking for Your Man” (Broadway Books).
12 tablespoons (11⁄2 sticks) unsalted butter, softened
1⁄4 cup packed fresh flat-leaf parsley leaves, chopped,
plus 4 whole sprigs
1 large sprig fresh rosemary, leaves chopped,
plus 2 whole sprigs
1 tablespoon chopped fresh thyme,
plus 4 whole sprigs
15 leaves fresh sage, chopped, plus 3 whole leaves 3⁄4 teaspoon
kosher salt, plus more for the turkey
1⁄2 teaspoon freshly ground black pepper,
plus more for the turkey
1 15-pound turkey
1 lemon, quartered
8 shallots, peeled and halved
1 head garlic, cloves separated and peeled
4 cups low-sodium chicken broth or stock
2⁄3 cup dry white wine
3 tablespoons all-purpose flour
1. In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.
2. Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.
3. Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.
4. Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30 minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1⁄2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.
5. Continue to roast the turkey for about 11⁄2 hours, basting with 1⁄2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.
6. Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze
the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4 minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.
7. Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasoning if necessary. Serve the turkey with the gravy.
Cauliflower Mash recipe (Low Carb)
1 large head of cauliflower
1-2 tbs butter
2-4 tbs sour cream
2-4 tbs cream cheese
1-2 teaspoons lightly toasted minced garlic
Seasoning and herbs of your choice(I use salt, pepper, cayenne, and garlic powder)
Pre heat oven to 350
Slice cauliflower and toss with butter
Place on tray and season
Bake till soft or until roasted, roasted cauliflower has a more intense taste
In food processor mix sour cream, cream cheese, garlic, cauliflower, and other seasonings/herbs. Process until desired consistency.
Faux-Tato Bake (Low Carb)
For faux potato bake place the Cauliflower Mash (see recipe) in a glass/metal pan and add cheddar cheese and cooked crumbled bacon. Bake at 350 in glass pan or 400 in metal until cheese is beginning to brown (approx. 10 to 15 mins based on oven).
Creamy Mashed Potatoes
5-10 Russett Potatoes (or potato of choice)
3 tbs butter
¼ cup heavy cream
1 tbs Salt
Cube potatoes and wash in cold water. *They make be soaked up to 24 hours ahead if needed, just make sure cold salted water is covering all to prevent browning
In a large pot add potatoes and cover with water and salt, boil on medium until tender.
Mash potatoes with butter adding heavy cream a little at a time until desired consistency. Add salt if needed.
Easy Pecan Fudge Pie
1 store bought pie crust
2 cups semisweet chocolate chips
4 eggs, beaten
1 cup light corn syrup
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/2 teaspoon salt
11/2 cups coarsely chopped pecans
Preheat the oven to 350 F. Line a 10-inch pie plate with a store bought crust.
Melt the chocolate chips in a double broiler, stirring occasionally. Combine the eggs, corn syrup, butter, vanilla, and salt and stir until thoroughly combined. Gradually add the chocolate to the egg mixture while stirring rapidly. Stir in the pecans. Spread the filling evenly in the crust.
Bake for 55 minutes, or until set, when a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour before slicing. Serve at room temperature.