Thanksgiving is in a couple of days and lets be real, we don’t really celebrate it in Lebanon, like at all. Which is sad because who would miss a chance at a homemade Turkey? Like, why wait till its Christmas?!
This year, since I oddly enough turned into Mrs.Clueless, someone that would rather spend 3/4 of her day in the kitchen than do anything else, I decided to throw a Friendsgiving dinner a week before the actual holiday so that I can share with you some of my favourite Thanksgiving recipes.
I have to admit, the idea was thrilling at first but as the day got closer and the turkey was between my hands i panicked. Not because i never had cooked a bird thats bigger than my pet dog, but because i had SO MANY other dishes to make that accompany the Turkey.
Thanks to the extensive researching, I managed to pull it off quite well! So proud of myself *happy dance*.
Below i will be listing the turkey recipe that I made. I took the steps from various online platforms and added my own touch, as well as my apple pie and salad recipe.
The rest of the recipes you can find online!
I’m going to start off this blog post with, well, the obvious.
I hadn’t realised that roasting a turkey required so many previous steps, like brining for example, a term i had never heard off until last week.
Brining is when you soak your turkey in salty water, to make it simple.
First of all when you are buying your turkey, make sure you choose it depending on the amount of people you are going to be feeding.
Please don’t forget that depending on your turkey size, it takes it DAYS to thaw. I prefer thawing it in the fridge ( for every 5 pounds give it 24 hours), but you can speed up the thawing process by placing the turkey in cold water.
After you defrost it, wear your gloves, place the bird in a large basin, and remove it’s neck as well as the giblet package ( contains heart, gizzard, and liver). DONT THROW THEM.
Rinse the turkey by running cold water inside out and making sure nothing nasty is still lingering inside.
Now its time to BRINE.
You will need
- 2 gallons Cold Water
- 4 Tablespoons Fresh Rosemary Leaves
- 1-1/2 cup Kosher Salt
- 2 cups Brown Sugar
- 3 Tablespoons Peppercorns
- 5 whole Bay Leaves
- Peel Of Three Large Oranges and Lemons
- 3 Cinnamon sticks
- 1 cup Salt
- Place all the ingredients in a large pot, bring them to a boil.
- Place the turkey in a large turkey oven bag (I didn’t have a large enough pot to fit it) and pour the water with all the ingredients over it.
- Close the bag and place it in a large basin and in the fridge for a minimum of 12 hours.
Now that we are done with brining, its time to butter the babe.
You will need
- 1 cup unsalted butter
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced fresh tarragon
- 2 teaspoons minced fresh sage
- 2 teaspoons minced fresh rosemary
In a food processor, add all the ingredients and pulse until they are well incorporated.
Pat dry your bird, place it in the roasting pan, wear gloves, and massage it with herbal butter. Inside, outside, on the sides, under the skin, everywhere and anywhere, making sure not to miss a spot, and really giving it a good massage. Sprinkle salt and pepper generously on the bird.
I went an extra buttery mile, by injecting the bird with syringes of melted butter, all over, but if you don’t want to you don’t have to.
Now that you’re done with the butter, its time to roast!
You will need
- 1 cup diced peeled carrots
- 1 cup diced celery
- 1 chopped apple
- Rosemary twigs
- 6 cups or more chicken broth
- 1/2 cup + 2 tbsp of butter, separated
- Melt the butter and stir it into the chicken broth (For Basting the bird)
- Preheat oven to 220°C and place the rack at the lowest position
- Place the herbs and 2 tbsp of butter inside the turkey cavity
- Tie the legs with twine and tuck the wings under the turkey
- Place an oven safe thermometer in the thigh
- Place turkey in oven and roast it for 20 minutes
- Reduce oven temperature to 175°C and baste with one cup of broth
- Continue basting every 30-40 minutes with broth and pan juices until the thermometer in the thigh registers 80°C (around 3 hours, depending on the size of your turkey)
- Remove the turkey and let it rest for 30 minutes before carving it
There you have the main Thanksgiving recipe! Don’t be discouraged at doing it! Steps might seem insane for a bigger but trust me, if i can do it you definitely can!
You will need
- 4 cups turkey broth (Made from the neck that you saved from the turkey)
- 4 tbsp butter
- 3/4 cup all purpose flour
- 1 teaspoon black pepper
- 1/2 teaspoon minced sage
- 1/2 teaspoon salt
- Turkey drippings from roasting pan
- In a large saute pan, melt butter, stir in flour, and cook for 1 minute.
- Slowly add in warm turkey stock 1/2 cup at a time until gravy reaches your desired consistency.
- Add in spices and adjust seasoning.
- When the turkey is roasted, add 3/4 cup stock to the pan and scrape it.
- Add the liquid from the pan into your gravy and stir in over a low fire until well incorporated.
- Serve it warm with your turkey.
Pomegranate Salad Recipe
You will need
- Mixed greens (I used arugula, lollo rossa lettuce, fresh thyme, and purslane)
- 1 cup pomegranate
- 1 cup walnuts
- 1/2 cup gruyere cheese
- 3/4 cup Olive oil
- 1 cup squeezed lemon
- 2 tbsp pomegranate molasses
- Homemade croutons
- Combine all the greens in a large bowl.
- Sprinkle the pomegranate, walnuts, and cheese on top.
- Whisk olive oil, lemon, pomegranate molasses and salt in a separate bowl.
- For the homemade croutons just toss french bread cut into 1 inch pieces with olive oil, parmesan and rosemary and bake for 10 minutes in oven.
APPLE PIE RECIPE
YAAS! Finally posting my apple pie recipe, with confidence, because i found the ultimate pie dough recipe from Amanda Frederickson!
The Pie Dough
You will need
- 1 1/4 cups all purpose flour
- 1 Tbs. sugar
- pinch of salt
- 1 stick cold unsalted butter, cubed
- 3 to 4 Tbs ice cold buttermilk (milk with one tbsp white vinegar, set for 5 min before using)
- In the bowl of a stand mixer or food processor, add the flour, sugar and salt. Pulse/mix for a few seconds.
- Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas.
- Add buttermilk and pulse/mix until the dough just comes together.
- Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month).
- DO NOT skip the chilling in the fridge part, trust me, i tried.
I personally doubled the recipe to cover my pie.
The Pie Filling
You will need
- 2 tablespoons freshly squeezed lemon juice
- 5 large apples, i like mixing red and green
- 2/3 cup sugar, plus more for sprinkling on the pie
- 1/4 cup unsalted butter
- 1/4 teaspoon ground cinnamon
- Generous pinch of ground nutmeg
- 1 large egg, lightly beaten
- Put the lemon juice in a medium bowl. Peel, halve, and core the apples.
- Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
- Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice.
- Shake the colander to get as much liquid as possible.
- Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Recipe found here
- Roll out the chilled pie crust and place it in your pie dish.
- Place the filling inside.
- Preheat your oven to 200 C.
- Cover the apple pie with the second rolled out disk.
- Egg wash it and sprinkle with sugar.
- Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
There you have it! A delicious flaky apple pie!
There you have all three recipes! If you do try them out don’t forget to show me by either tagging me or emailing them to me! Would love to see you make them!
Pinch of Love,